Stir and let cook for a minute.

Pumpkin soup recipe sour cream. Add all the other ingredients, except the. Cut into 4cm / 1.5. Reduce heat to low and simmer for 30 minutes, uncovered.

Cut the pumpkin into pieces. Instructions cut the pumpkin into 3cm / 2.25 slices. Olive oil 2 tbsp • onion 3.5 oz (100 g) • bay leaf 1 pc saute the onion with bay leaf in olive oil until glasslike.

Roughly chop the pumpkin (after cutting the thick skin and removing the guts) into thick chunks. Place in a saucepan with the onion and salt. Transfer broth mixture into the container of a blender or processor.

Carrots 10.5 oz (300 g) • beef bouillon 0.25 oz (10 g) grate the carrot and. Once the butter is just beginning to brown, add the onion and sauté for 5 minutes. Heat the chicken stock, pumpkin, salt, onion, thyme, garlic, and pepper in a large saucepan.

1/4 cup sour cream topping instructions in a dutch oven or stock pot, cook the bacon and remove. Gather up all your ingredients, don't chop your pumpkin. Add the onion and cook for 3 to 4 minutes, or until soft,.

Pour in just enough water to cover and cook gently with the lid on until pumpkin is tender (about 20 minutes). Add the pumpkin, cider, and 2 cups of the broth. Using a stick blender, blend until smooth.