Creamy soup puree baked pumpkin


Creamy soup puree baked pumpkin

Creamy soup puree baked pumpkin

Ingredients:

Pumpkin – 500 g
Cream – 150 ml (30-35% fat)
Olive oil – 30 g
Garlic – 3 pieces. (Cloves)
Basil – 1 tsp (dry)
Turmeric – 1/2 tsp
To taste – salt and freshly ground black pepper
To apply:
Suluguni – 50 g
Peeled pumpkin seeds – 50 g

Preparation:

Peel and cut the pumpkin into small pieces.

Mix the olive oil and spices.

Pumpkin peeled garlic and mix well with the oil.

Put on the laid parchment baking.

Bake for 20 minutes at 180 ° C Cream boil.

Pumpkin put into the cream, whisk blender until smooth.

Cover the pan with a lid and insist 10 minutes.

When serving sprinkle the finished dish with pumpkin seeds and cheese.

Bon Appetit!

Creamy soup puree baked pumpkin

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