Pumpkin soup with wine
By: Easy cook - Lak...
Published: Monday, October 14, 2013 - 4:36am

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.