Pumpkin Soup with Sour Cream
; void(0);){kind=small}
351Simple soup from carrot and pumpkin hokaido with dill and sour cream. It is ideal dish during the autumn pumpkin season.
recipe,photo-recipe,carrots,hokaido pumpkin,sour cream (fat 14-18%),Vegetable soup,,Gluten-Free
Vegetable soup
Ingredients
Ingredients
| bay leaf | 1 ?? | pc kcal | 1 | piece | |
| beef bouillon | 0.25 17 | oz kcal | 10 | grams | |
| carrots | 10.5 135 | oz kcal | 300 | grams | |
| dill | 0 ?? | kcal | 0 | ||
| ground black pepper | 0 ?? | kcal | 0 | ||
| hokaido pumpkin | 10.5 120 | oz kcal | 300 | grams | |
| olive oil | 2 264 | tbsp kcal | 2 | tablespoon | |
| onion | 3.5 44 | oz kcal | 100 | grams | |
| salt | 0 ?? | kcal | 0 | ||
| sour cream (fat 14-18%) | ¾ 320 | cup kcal | 200 | milliliters |
Recipe
2.
carrots 10.5 oz (300 g) • beef bouillon 0.25 oz (10 g)
Grate the carrot and add into the saucepan. Fry for a while and after that pour in a water. Add bouillon or beef stock instead of water.
3.
hokaido pumpkin 10.5 oz (300 g) • dill • ground black pepper • salt
Meanwhile carrot is cooking, grate the pumpkin and add into the saucepan. Season with dill, salt and black pepper. Cook for another 15 minutes.
4.
sour cream (fat 14-18%) ¾ cup (200 ml)
Discard the bay leaf and with hand mixer mix the content of saucepan together with sour cream. Bring to a boil (cca 5 minutes) and it can be served.
Bon appetit!
