Pumpkin soup with coriander
DIFFICULTY
easy
easy
RATING
COOK TIME
60 mins
60 mins
TOTAL TIME
60 mins
60 mins
Ingredients
Servings:
4
- 750 g Pumpkin
- 1 Onion
- 30 g Butter or margarine
- 1/2 TEASPOON coarsely ground chili
- 3/4 l Vegetable broth (instant)
- 1 (200 g ) Cup of whipped cream
- 1 TABLESPOON Cornstarch
- 2-3 TABLESPOONS Balsamic Vinegar
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp ground cilantro
- 7-10 Tbsp Coriander leaves
Directions
- 1
Cut the pumpkin into slices and remove the seeds. Peel the pumpkin and cut into pieces. Peel and chop onion. Heat the fat in a pot. Fry pumpkin onions and chili in it. Pour on broth and bring to boil. Cover and cook for about 15 minutes. Take out some pieces of pumpkin and dice finely. Puree the rest of the pumpkin. Stir cream and cornstarch until smooth. Stir into the pumpkin soup and bring to the boil. Season with salt, pepper and coriander. Spread the pumpkin soup on plates. Add pumpkin cubes. Garnish with coriander leaves
- 2
Dishes: Winterling
- 3
Glass bowl: Kosta Boda
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