The pumpkin soup with its seeds toasted

Name: The pumpkin soup with its seeds toasted
Total time: 1800 s
Yield: 2 servings
Cuisine: British
Ingredients: 100 g cubed pumpkin; 1 turnip; 1 onion; 1 liter chicken stock or meat; roasted pumpkin seeds; 100 g recota or feta or goat cheese; 2 cloves garlic; 1 bay leaf; 1 pouquet Garnished with parsley and coriander; salt; 1/2 teaspoon black pepper; teaspoon red pepper; 3 tbsp olive oil; 1 tablespoon crème fraîche; 1/4 teaspoon nutmeg

isabel maloum @isabelsali

#christmasgift it is a very delicious and appetizing soup especially when added a little turnip to the pumpkin we obtain a tasty and exceptional taste.

isabel maloum @isabelsali

#christmasgift it is a very delicious and appetizing soup especially when added a little turnip to the pumpkin we obtain a tasty and exceptional taste.

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Ingredients

30 minutes

2 servings

100 gcubed pumpkin
1turnip
1onion
1 literchicken stock or meat
roasted pumpkin seeds
100 grecota or feta or goat cheese
2 clovesgarlic
1bay leaf
1pouquet Garnished with parsley and coriander
salt
1/2 teaspoonblack pepper
teaspoonred pepper
3 tbspolive oil
1 tablespooncrème fraîche
1/4 teaspoonnutmeg

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Steps

30 minutes

1

Take a casserole dish and put the olive oil and the chopped onion and the garlic and the bay leaf and put it on the fire and let it brown for a few minutes then add the pumpkin cubes and the bouquets garnished then add the stock of chicken or meat and cook for 15 minutes then add the cheese and mix everything with a blender.
2

Add a little nutmeg and toasted pumpkin seeds a pinch of red pepper a tablespoon of liquid cream.
3

Serve it with brioche bread brush with toasted butter, the touch of slightly sweet brioche will bring a savory taste to the pumpkin soup.