Roasted pumpkin and celeriac soup

Name: Roasted pumpkin and celeriac soup
Yield: 12 servings
Cuisine: American
Ingredients: 1 small pumpkin; 1/2 celeriac; 2 medium onions; 6 bouillon cubes (chicken or veg); 3 l water; 1 tub cream cheese (type Philadelphia); White pepper; Some parsley for garnish; 2 tb olive oil; 3 tb italian herbs

Annik B @belgiancook

I find pumpkin soup a little sweat the celeriac add some oumph

Annik B @belgiancook

I find pumpkin soup a little sweat the celeriac add some oumph

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Ingredients

1 h

12 servings

1small pumpkin
1/2celeriac
2medium onions
6bouillon cubes (chicken or veg)
3 lwater
1 tubcream cheese (type Philadelphia)
White pepper
Some parsley for garnish
2 tbolive oil
3 tbitalian herbs

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Steps

1 h

1

Cut the pumpkin into quaters. And remove seeds. Do not peel
2

Put on the oil and the italian herbs
3

Put in the oven 200°C for about 45 min. The pumpkin must be tender
4

Meanwhile cut the celeriac and the onion into medium size peaces
5

Put some oil in a pan and sweat the veg.
6

Put in the water and the stock cubes. Boil until the pumpkin is ready.
7

Cut the pumpkin into big pieces and put in the soup. Boil for another 10 min.
8

Put in the cream cheese
9

Mix the soup. Add some water if it is to thick.
10

Add pepper. And serve. Nice with fat croutons

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Cooksnaps

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Annik B @belgiancook

on November 19, 2021 19:26

I love cooking and baking. I try recipies from all over the world. I like good honest foodI love veg. all veg. I call myself a flexitarian. I try to eat honest food without being a purist. But no ready mixes for me.