Pumpkin soup with wine
Ingredients
750g Muscat pumpkin, cleaned
200g cream
200g sour cream
150ml of white or red wine
500ml vegetable stock from 1 cube
Fresh sage leaves, chopped
Preparation
1
Cut the pumpkin into large chunks, and place on a parchment or foil-lined baking sheet. Drizzle with oil and roast at 200˚C until fork-tender and golden.
2
In a blender mash the roasted pumpkin until smooth. Transfer into a soup pot.
3
Add cream, sour cream, wine and vegetable stock, stir and combine.
4
Bring the soup to a boil, then immediately remove from the flame.
5
Sprinkle with chopped fresh sage leaves serve with croutons.
.
About
Smooth, refined and aromatic.
Yield:
4 servings
Added:
Monday, October 14, 2013 - 4:36am
