segunda-feira, 24 de outubro de 2011

Pumpkin soup

for 8 Portions
  • 1 veggie stock cube
  • 1 kg pumpkin
  • 200ml milk cream
  • 2 carrots
  • 1 l water
  • salt and pepper

  1. Cut the vegetables in squares.
  2. Cook them in a liter water with the broth cube.
  3. After cooking, and heving them smooth. Let it cool down, mix everything in a blender to make a cream.
  4. Back to the pan, add the milk cream to the pumpkins and warm it up. 
  5. Serve with croutons.

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