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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


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: 2022/10/03 20:52 by rh