Thanksgiving pumpkin soup
This creamy, slightly sweetpumpkin soupisadeliciouslunchdishorentree in fall or winter, but certainly onthe Thanksgivingmenu.
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convectional oven or conventional oven (in that case increase the temperature indicated in the recipe by 20 degrees Celsius)
about 1 pound / 450 grams
sliced in small cubes
Prick the outside of the pumpkin with a fork, then it cooks faster and is done much faster.
You add butter the soup so will get a creamy accent.
First stew the pumpkin in the oven. That way the flesh is easier to remove afterward.
Preheat the oven to 355 degrees Fahrenheit (180 degrees Celsius).
Cut the squash in half, remove the seeds and pierce the exterior with a fork.
Place on a baking tray and place in the oven. Cook for 90 minutes (until the flesh is soft).
Scrape the flesh from the peel and set it aside.
Put some butter in a pan and fry the garlic with the onion.
Pour the broth and add the celery, nutmeg, and pumpkin. Bring to a boil, reduce heat to low, and simmer for 20 minutes.
Puree the soup in a blender.
Pour the maple syrup in.
Put the olive oil and chives in a food processor with a knife and blend until smooth.
Pour the soup into a bowl and add, to taste, the chive oil.
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Thanksgiving pumpkin soup https://www.byandreajanssen.com/thanksgiving-pumpkin-soup/ 11/11/2014