Cold pumpkin soup
SoupsCook time: 0 min.
Servings: 4
Servings: 4
Ingredients for Cold pumpkin soup
| Basil into strips | ||
| Garlic | ||
| a little | Olive oil | |
| 0.5 | Squash, diced | |
| 1 | Onion | |
| 1 | Star anise | |
| 1 | Tomato, diced | |
| 5 | dl | Cream 13% |
| 5 | dl | Herbal broth |
| 500 | g | Pumpkin |
Instructions for Cold pumpkin soup
To prepare the Cold pumpkin soup recipe, please follow these instructions:
Clean the pumpkin and onion. Boil them until tender in broth with anise. Blend then the mass and dilute with cream to a not too thick consistency. Put the soup in the refrigerator a few hours until it is ice cold. Turn the squash and tomato in olive oil, season with garlic and serve it on the soup with Basil.
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