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Pumpkin soup

It's just this


  • Pumpkin (d'oh)
  • Nutmeg
  • Salt
  • Pepper
  • Rosemary
  • Garlic
  • Butter
  • Onion
  • Forest mushrooms
  • Sour cream (12% fat, liquid)
  • Parmesan cheese
  • Butter


Slice the pumpkin in half, take out the internals, stuff both halves with rosemary and garlic, season with salt, pepper, olive oil and bake in the oven at 180° for 30min.

Roast the mushrooms in a pan and a bit of butter.

Slice the onion and roast it with nutmeg in a cooking pot. Scoop the pumpkin out and add it into the pot. Top with water and sour cream. Blend.

Serve with wild mushrooms and grated Parmesan.

pumpkin_soup.txt · Last modified: 2021/01/23 10:50 by rh