Soup
Pumpkin cream soup
Ingredients
For 4 persons
1 smaller
tambourine pumpkin
1
carrot
3-4 tablespoons
Mizo sour cream (20%)
1 pinch
salt
1 pinch
ground pepper
to taste
seasoning
to taste
coriander seeds
to taste
fennel seeds
to taste
smoked sliced bacon
1 tablespoon
oil
Instructions:
Cut the pumpkin in half, peel it, remove the seeds, then dice the pumpkin meat. Chop the cleaned carrots into small pieces, sauté in a little vegetable oil, then pour over some water. Cook for a few minutes, then add the pumpkin and simmer until completely soft. Season to your taste with salt, pepper and put it all in a blender. Mix in the sour cream, season with coriander and fennel seeds, then blend until creamy. Pour the cream soup back into the cooking pot and cook for a few minutes. If necessary, season it to your taste.
Cut the bacon into strips, fry it in a little vegetable oil.
Serve the soup in plates, put fried bacon on top.