Saturday, October 5, 2013

Pumpkin Cream Soup

- a spoonful of  pumpkin oil
- olive oil 
- 1 onion
- 8 dl water
- 1 medium butternut pumpkin 
- one big potato
- one big carrot
- 200 ml skimmings 
- 1 slice of garlic
- salt
- white pepper
- nutmeg
- basil
- a handful of pumpkin seed
- 250 g Gouda

Cut onions and saute in olive oil until onion is translucent. Cut pumpkin, potato and carrot in  slices. Simmer them with the onions. Add water, salt, white pepper, nutmeg and basil. Cover, reduce heat to low, and simmer for 15 minutes. Mix it. Stir in skimmings and garlic, simmer 3 minutes more, then add pumkin oil.
 Cut Gouda and add. Saute pumpkin seed for 40 seconds and add.


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