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Pumpkin cappuccino

(0)
40 Min
 
portions
5 %

Carbs

1 %

Fats

1 %

Proteins

per 100 g Total Recipe
Gross weight 100 g 1662 g
Energy 84 kJ / 20 kcal 1380 kJ / 329 kcal
Sat. fat 1 g 1 g
Unsat. fat 1 g 1 g
Fibre 1 g 10 g
Salt 56 mg 922 mg
Units:
 
  • 800 g
    Pumpkin
  • 650 ml
    Vegetable stock
  • 200 g
    Carrot
  • 10 g
    Sugar
  • 2 g
    Salt
  • 1.7 kg
    Total recipe weight

Equipment

1 x Flat Oven tray , 1 x Stock pots , 1 x Chefs knives , 1 x Plastic cutting boards , 1 x Mixing Bowl , 1 x Whisk , 1 x Hand blender
Method

Preparation time

10 Min

Cooking time

30 Min

Show pictures

1

Heat the oven to ( 200°C / 392°F) and slowly bring the vegetable stock to a boil in the stockpot

2

Mean while Cut the pumpkin in halves and deseed, slice into managable parts to peel the skin off. Clean / peel the carrot and together with the pumpkin cut into large cubes. Crush/ peel the garlic and rub the bottom of the flat oven tray with the garlic place the vegetables on the flat oven tray with the garlic, sprinkle a little olive oil over them. .

3

Roast in the oven for 15 minutes until the pumpkin is cooked and starts browning. Remove the tray from the oven and add to the vegetable stock

4

Allow the soup to simmer for a further 15 minutes until the pumpkin and and the carrots are realy soft. Blend using the hand blender.

5

Season with salt and pepper.

Tips

1

Finish the soup with some salted whipped cream to get the cappucino look

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