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pumpkin soup with creme fraiche and shrimp
Ingredients (serves 4)
- 2 pounds (900 g) pumpkin
- 1 yellow onion
- 1/2 red chili
- 1/2 teaspoon finely grated fresh ginger
- 2 tablespoons olive oil
- 14 ounces (400 g) potatoes
- 3 tablespoons butter
- 2 1/2 cups (6 dl) vegetable stock
- 1/2 teaspoon cinnamon
- pinch of nutmeg
- coarse salt & pepper
- 1/2 cup (1 1/4 dl) cream
{ on top }
- creme fraiche (or sour cream)
- shrimp
Peel and cut pumpkin into wedges. Remove the seeds and tranfer into an oven dish. Add in finely chopped chili, finely grated ginger and olive oil. Toss to coat evenly. Bake at 400 F (200 C) for 30-40 minutes until the pumpkins are soft.
Peel and dice potatoes and onion. Heat butter in a large pot over medium heat. Sautee potatoes and onion for 10 minutes. Pour in stock and simmer until potatoes are soft. Season with cinnamon, nutmeg, salt and pepper.
Add the baked pumpkins and remove the pot from heat. Puree the soup in a blender or using a stick blender. Pour the soup back in the pot. Add in cream, more water if needed and bring to a simmer. Serve with a generous dollop of creme fraiche and shrimp.