Velvet soup of Kabocha

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INGREDIENTS:
Serves 4
  • 1 kabocha
  • 200 ml whipped cream
  • 100 ml chicken stock
  • cayenne pepper
  • salt
  • 1 small onion
  • 1 tbsp honey
  • 1 tbsp pumpkin seeds
  • pumpkin seed oil


    DIRECTIONS:
    Wash the pumpkin, remove the seeds and chop finely. You don‘t need to remove the peel. Fry the diced onions in a pot with little oil. Add the pumpkin cubes and fry them with the onion. Cover with water and cook soft. Mix the whole thing with a blender and pass through a fine sieve. Add the cream and chicken stock and season with salt, cayenne pepper and honey. Roast the pumpkin seeds in a pan without oil. Decorate the soup with some whipped cream, pumpkin seeds and a few drops of pumpkin seed oil.



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