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"Healthy Planet & Green Life"
Pumpkin thyme soup
400 g sweet pumpkin, halved, seedes, skin on
60 g parsley root, cleaned, chopped
2 3/4 tbsp turnips, peeled, diced
85 g Yukon Gold potato, peleed and coarsely chopped
1 pcs shallot, minced
340 ml water
430 ml vegetable stock
60 ml white wine
2 tbsp butter, unsalted
3 tbsp heavy cream
1 sprig thyme, fresh
1 pinch coarse salt
1/2 tbsp cane sugar
1 pinch freshly ground black pepper
Preheat oven to 200°C.
Place pumpkin halves, cut sides down, on a baking sheet, lined with waxed paper.
Bake until soft, about 50 minutes. Scoop out flesh, and puree in a food processor until smooth. Reserve fibers.
Melt 1tbsp butter in a small saucepan over medium-high heat.
When melted add reserved pumpkin fibers, and cook for 4 minutes.
Add stock, water, and thyme, and bring to a gentle simmer. Cook for 9 to 10 minutes.
Meanwhile, melt remaining butter in a large saucepan over medium-high heat.
Add pumpkin puree, chopped parsley root, potato, and turnip; cook for 5 minutes, stirring often.
Add shallots and cook until soft, about 4 minutes.
Add wine, and cook until liquid has reduced by half.
Strain pumpkin fiber broth and discard solids.
Add broth to pumpkin-wine mixture. Bring to a simmer; cook 20 minutes. Set aside to cool.
Puree soup in a food processor in small batches until smooth..
Transfer soup into sauce pot and heat over medium-high heat.
Stir in cream, spices and sugar.
High in dietary fiber
Very high in vitamin A
High in vitamin C
General (in 1 portion)
Healthy planet and green life
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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: