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Pumpkin soup with Parmesan recipe

Written on Saturday, June 11, 2016 | 5:42:00 PM



Serves : servings 

Preparation time : 20 minutes (plus cooking time)

Ingredients : 
1)  1 carrot
2)  1 onion
3)  1/2 stick celery
4)  2 tomatoes
5)  400 g pumpkin
6)  200 g potatoes
7)  2 tbsp olive oil
8)  1 litre vegetable stock
9)  salt
10)  pepper
11)  nutmeg
12)  1 pinch cayenne pepper
13)  50 g grated Parmesan

Preparation Method :
1) Peel the carrot and onion, wash the celery, and cut everything into small pieces. Skin the tomatoes, remove their seeds and dice them. Peel the pumpkin and potatoes, de-seed the pumpkin and dice the flesh of both vegetables.

2) Heat the olive oil in a saucepan and fry the onion until transparent. Add the carrot and celery, and continue to fry. Stir in the diced tomato, pumpkin and potato, and continue to fry. Pour on the vegetable stock. Season with salt and cook for approx. 20 minutes until the vegetables are soft.

3) Press the soup through a sieve and season with pepper, nutmeg and cayenne pepper. Bring the soup to the boil and stir in the Parmesan. Serve hot.

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