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Bavarian Pumpkin Soup

Oct 29, 2012   //   by . Recipe section Recipes  //  No Comments

Tasty way to use Pumpkin flesh after carving Halloween lanterns. This can be as simple or as luxurious as you want. Best served up with crunchy bread.

Bavarian Pumpkin Soup

By Grigor Published: October 29, 2012

  • Makes: 6 Servings
  • Prep: 15 mins
  • Cook: 40 mins
  • Ready In: 55 mins

Tasty way to use Pumpkin flesh after carving Halloween lanterns. This can be as simple or as luxurious as you want. Best served up with crunchy bread.

Ingredients

Instructions

  1. Scoop out the pumpkin and spread it on a baking tray, sprinkle with salt and pepper, cumin and cinamon. Drizzle with olive oil. Place in an oven at 180 oC for twenty minutes.
  2. Meanwhile heat some olive oil in a saucepan and add your onions and garlic. Stir over a medium heat until the onion and garlic is softened and translucent.
  3. Add the roasted pumpkin to the saucepan plus the vegetable stock, the bay leaf, the thyme and the dash of brandy. Bring to the boil then simmer for twenty minutes. Taste and season as necessary.
  4. Remove the bay leaf and thyme then whizz with a hand blender.
  5. Seve in bowls with a swirl of cream and a drizzle of good balsamic vinegar.
  6. If you want to up the ante add a drizzle of truffle oil or walnut oil .

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Bavarian Pumpkin Soup 4 out of 5 based on 3 ratings.

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