Kiras pumpkin seed soup from Land`s End
DIFFICULTY
RATING
COOK TIME
60 mins
60 mins
TOTAL TIME
60 mins
60 mins
Ingredients
Servings:
4
- 7-10 Tbsp 1. 600 g pumpkin pulp
- 7-10 Tbsp 2. 1 medium sized onion
- 7-10 Tbsp 3. 2 tablespoons of clarified butter
- 7-10 Tbsp 4. 900 ml vegetable stock
- 7-10 Tbsp 5. 200g cream
- 7-10 Tbsp 6. salt, pepper, curry
- 7-10 Tbsp 7. 10 g fresh ginger
- 7-10 Tbsp 8. 2 tablespoons pumpkin seeds
- 7-10 Tbsp 9. 2 tablespoons pumpkin seed oil
- 7-10 Tbsp 10. 2 tablespoons crème fraiche
- 7-10 Tbsp 11. 2 tablespoons chive rolls
Directions
- 1
Pumpkin roughly dice, dice onion. Heat clarified butter in a pot, stir-fry onions and pumpkin and fry for about 3 minutes. Pour on the stock and simmer for about 30 minutes.
- 2
Puree the soup. Stir in cream and season with salt, pepper and curry.
- 3
Roast the pumpkin seeds in a pan without fat.
- 4
Fill the soup into soup bowls, garnish with some crème fraiche, pumpkin seed oil, pumpkin seeds and chive rolls.
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