Pumpkin soup with apples Rezept zurück zur RezeptübersichtZutaten für 4 Personen
Zubereitungszeit: 20 Minuten
|2 EL||olive oil|
|300 ml||vegetable broth|
|1 TL||raw cane sugar|
|2 TL||Condimento Bianco|
|2 EL||pumpkin seed oil virgin|
|1 Prise||salt and pepper|
|1 Prise||paprika powder|
Wash pumpkin, cut in half, remove seeds and chop. Finely mince onions and apples. Brown onions in 2 tablespoons olive oil in a large pot. Add apple and pumpkin dice and stir fry for 2 minutes. Deglaze with vegetable broth, season with salt, pepper and paprika powder and simmer with a lid for 20 minutes. Puree to desired texture, season to taste with salt, pepper and Condimento Bianco vinegar. Drizzle the soup with a few drops roasted or virgin pumpkin seed oil and sprinkle with paprika powder before serving. Goes well with toasted bagutte or ciabatta.
Tip: Top off the soup with homemade croutons. Simply cut wholewheat toast into dice, sauté in thyme sage spice oil and scatter over the soup.
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