Pumpkin Cream Soup with Goat Cheese

Pumpkin Cream Soup with Goat Cheese


Pumpkin Cream Soup with Goat Cheese
24-10-2011

 

Preparation time: 40 minutes

Serves: 6

 

 a quarter of raw pumpkin

 3 carrots

 one medium onion

 a medium sized piece of fresh ginger

 30 g butter

 pinch  turmeric

 pinch curry

 pinch coriander

 pumpkin oil

 200 g soft goat cheese

 100 g raw pumpkin seeds

 

Chop the onion and ginger. Peel the carrots and the pumpkin. Cut into cubes. Cook the onion and ginger with some butter in a large saucepan over low heat. Add the spices. Add the pumpkin and carrot cubes and toss well. Pour enough  water as to cover all vegetables. Cover and simmer over low heat until the  pumpkin is cooked.

Meanwhile, wet the pumpkin seeds and salt them. Transfer in a heated pan and stir until toasted. Remove from heat.

 

 

Blend the soup and serve hot with pieces of goat cheese, sprinkled with pumpkin seeds and some pumpkin oil.

 

Enjoy!

 

Desi


Products:
pumpkin
pumpkin oil
vegetables » carrot
dairy » goat cheese
spices » ginger







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