Pumpkin Soup

Serves at least 10

Photo by Polina Kovaleva on Pexels.com

4 pounds pumpkin, peeled, seeded and cut into small pieces

6 garlic cloves

4 onions, chopped

4 tomatoes, chopped

10 cups vegetable or chicken stock

1 cup dry white wine

2 tablespoons honey

6 bay leaves

2 teaspoons ground cinnamon

½ teaspoon marjoram

Salt and white pepper to taste

2 cups heavy cream, (or 1 cup yoghurt and 1 cup sour cream + extra honey)

Photo by Tope A. Asokere on Pexels.com

Place all ingredients, except the cream, in a large pot, and simmer until the pumpkin is soft. Remove the bay leaves.

Purée mixture in batches with a mixer or in a blender. Return the purée to the pot and on low heat, stir in the cream. Carefully heat the soup through, making sure it does not come to a boil.

Photo by 42 North on Pexels.com

A mild and smooth soup with a Caribbean flavor. Serve as a starter or with some sourdough and a nice cheese make it a main course. Please note: only nice cheeses allowed!

Publicerad av honeywritingblog

Sharing my best loved honey based recipies, along with short stories collected during life in Northern California and Stockholm, Sweden. Well, stories from other joints as well, and not only my experiences. Some will appear in English and some in Swedish. Deal with it.

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