Creamy Pumpkin Soup with Parmesan Wafers
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
- Ingredients
- 6 Tbsps finely grated Parmesan
- 400 grams Pumpkin
- 1 onion
- 30 grams ginger
- 1 garlic clove
- 2 Tbsps vegetable oil
- 400 milliliters Vegetable broth
- 100 milliliters Orange juice
- 100 milliliters Whipped cream
- salt
- white peppers
- 1 Tbsp lemon juice
- 1 chopped parsley
Preparation steps
1.
Preheat the oven's broiler. Sprinkle 1-2 tablespoons Parmesan in a circle on a baking sheet lined with parchment paper and melt under the broiler. Remove, lay over a rolling pin and set aside to cool.
2.
Rinse the pumpkin and cut into pieces. Peel the onion, ginger, and garlic, chop and sauté in oil. Add the pumpkin and pour in the broth and juice and simmer everything until tender, about 15 minutes. Pour in the cream, puree the soup finely and season with salt, white pepper, and lemon juice. To serve, ladle into glasses or bowls, sprinkle with parsley and top each with a Parmesan wafer.
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