Pumpkin cream soup
Yesterday I finally got a pumpkin for ... let's say two or three people found. And not such a brand medicine ball. All day I've been thinking about how to make this handball-sized pumpkin the tastiest. But I did not do one thing: look somewhere, how to do it pumpkin soup makes. Because this was my first.
What did I need:
- 1 small pumpkin.
- 4 medium-sized, floury potatoes.
- 2 onions.
- 2 chicken legs (unfortunately, after research, from Wiesenhof).
- Cream.
- Salt, pepper, marjoram.
- 1 teaspoon tomato paste.
- 1 tsp hot horseradish.
- 1 splash of lime juice.
- Some sugar.
- Some butter.
That's all. And now it starts:
Put the chicken legs in a large saucepan, add water, salt, pepper and some marjoram and cook until the chicken is tender.
Meanwhile, divide the pumpkin, remove seeds, peel and dice.
The same with the potatoes and the onions. That was the most work; It lasted about ten minutes.
Remove the soft-boiled chicken from the pan and set aside.
Add the vegetables to the broth and simmer for another ten, twelve minutes. Add some cream, also the tomato paste, the horseradish and the lime juice. Then mix with the wand (ie the blender) neatly until the soup is a homogeneous mass. Season to taste. I missed a little sweet, so I have nachgeschürzt with sugar.
Then put the meat, removed from the bone and shredded, back into the soup and let it go. Now add a spoonful of butter and stir.
Spread on plates, put some freshly chopped parsley over and serve.
Watten, that's delicious? Yes? Eat yummy?
