Yield: 1
Cream of pumpkin soup
The oregano leaves toasted in olive oil and the creme fraiche complement the pumpkin in this popular autumn and winter soup.
Prep Time
20 minutes
Cook Time
30 minutes
Additional Time
5 minutes
Total Time
55 minutes
Ingredients
- 800 gpumpkin, weighed and peeled, eg. butternut
- 1onion
- 2 tbspof olive oil
- 9 dlof vegetable broth
- 1limetta
- 1½ tbspof acacia honey
- sale
- pepe
- Crunchy oregano
- 1 tablespoonof olive oil
- 8 sprigsof oregano
- 4 tbspfresh cream
Instructions
- Cut the pumpkin into small pieces, chop the onion, and fry both in oil for about 5 minutes for the soup. Add the broth, cover, and cook for about 30 minutes. Squeeze the lime and combine it with the pumpkin juice and honey. Using a hand blender, puree the mixture. Season with salt and pepper to taste.
- Heat the oil in a nonstick pan for the crunchy oregano. Brown the oregano sprigs in a skillet over medium heat until crisp. Divide the cream among serving bowls and top with a spoonful of creme fralche, a sprinkle of pepper, and crispy oregano.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 255Total Fat 22gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 12gCholesterol 34mgSodium 1509mgCarbohydrates 14gFiber 1gSugar 10gProtein 2g