- PREPARATION OF INGREDIENTS
- a) Take the HOKAIDO pumpkin, halve it, remove the inside, cut one half into 4 parts that can be easily peeled. Cut the prepared pumpkin into smaller cubes. You will need 600 grams of diced HOKAIDO pumpkin.
- b) Take the ONION (140 grams), peel it and cut into small cubes.
- c) Take the RED BELL PEPPER (130 grams), halve it, clean it and place it on baking paper to roast in the oven at 180°C.
After roasting, let the pepper cool, then clean it and chop it.
- ASSEMBLY OF THE PUMPKIN SOUP
- d) Take a pot and place it on a turned-on stove. Put the BUTTER (100 grams) into the pot, let it melt, and then add the chopped onion, which you lightly sauté.
- e) the diced pumpkin, which we let sauté for a while.
- f) Next add the CHICKEN BROTH (7 dcl), cover the pot with a lid and cook on a low setting for about 10 minutes (the pumpkin must be soft).
- g) Add the chopped red pepper to the pot, simmer for 5 minutes.
- h) After cooking, puree the contents of the pot using a hand blender, smooth the soup with CREAM 32% (2 dcl) and add SALT and NUTMEG. Mix everything thoroughly.
- ch) Let the soup simmer for another 3-5 minutes and then serve.
3.FINISHING THE PUMPKIN SOUP
Pour the soup into a soup plate, add a little whipped cream or whipped cream from a spray.
Video recipe:
Vladimír Palička, aka Kuchař_Vláďa
JustCook.cz
