pumpkin-soup.pdf (536.43 KB)
1/2 kg pumpkin
100 g carrots
50 g butter
100 g Sokołów beef-vegetable broth
400 ml water
sour cream 36%
1/2 chilli pepper
- Cut the pumpkin into quarters and bake at 180°C for 15-20 minutes.
- Meanwhile, fry the chopped onions and carrots in butter. Add broth concentrate, chilli peppers and water.
- Once the pumpkin is roasted, separate the pulp from the skin. Add the pulp to the broth and boil for a while. Then blend until smooth and season with salt and pepper.
- Serve with roasted pumpkin seeds and sour cream.