20 Mar 2016

Pumpkin Potage




My love for everything pumpkin must be quite clear... Pumpkin soup might be an autumnal dish, but anyway I'm going to post it now. And actually its vibrant colour suits the spring equinox time very well :) This bright orange soup is extremely delicious, easy and quick to make: perfect for those evenings, when you're tired after work and need to eat something quick but also perfect as a starter for a weekend dinner: just steam some apple cubes (or brussels sprout leaves) and use as a garnish.

Pumpkin Potage (serves 4 as a starter, 2-3 as a light lunch)


500 g kabocha/butternut/Hokkaido squash
1 large onion
1 Tbsp butter
200 ml vegetable stock
200 ml milk
1-2 Tbsp cream
salt

optional: 1 apple, peeled and diced to small cubes (0,5 cm).

Peel and cut the squash into large chunks. Dice the onion and saute it in butter until translucent. Add the squash and vegetable stock (or half a stock cube and 200 ml water) and bring to boil. Simmer until the pumpkin is cooked. Add the milk and cream and reheat until hot. Blend until smooth. Season with salt.

Optional: Microwave the apple cubes for 1-2 minutes on a deep plate covered with a clingfilm. Use as a garnish for the soup.

Adapted from Cooking with dog.

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