DinnerBooks
Pumpasop with Carrot and Almond

Pumpasop with Carrot and Almond

Cooking Time45 m
Ingredients15
DifficultyMedium
0
0
Ruth LundinRuth Lundin
The evening’s dinner is a satiating, golden yellow, creamy soup where butternut pump and carrots sweetness harmonize with the Ummamira toping consisting of lubricated champin ions with taste of tapened. The price over in: is the crispy almonds that give the soup a fine texture.

Ingredients

4 servings
  • Step: 1
    1 pc yellow onions
  • Step: 2
    3 pc carrots
  • Step: 3
    1 pc bakpotato
  • Step: 4
    1/2 pc butternal pump
  • Step: 5
    1 tsk oil
  • Step: 6
    2 dl white cooking wine
  • Step: 7
    1 l vegetable broth (water and dice or fund)
  • Step: 8
    2 dl crème fraiche
  • Step: 9
    salt
  • Step: 10
    pepper
  • Step: 11
    1 pc garlic divide
  • Step: 12
    250 g throne champinions
  • Step: 13
    1 msk butter
  • Step: 14
    140 g tapened
  • Step: 15
    1 dl roasted almonds

Instructions

  • Step: 1
    Scale onions, carrots and potatoes. Hack the onion, ferment the carrots and potatoes.
  • Step: 2
    Scale and core out of the pumpkin and cut it into smaller pieces.
  • Step: 3
    Fresh vegetable hack (except pumpkin) in the oil in a large pot. Put the pumpkin and pour the wine. Let's cook for a minute. Add the broth and boil until the pumpkin is soft, about 10 minutes.
  • Step: 4
    Stir down the crème fraiche and mix to an even soup. Taste with salt and pepper.
  • Step: 5
    Topping: Scale and slice the garlic. Cut the fungus in smaller pieces. Stand it in the butter in a pan and turn the garlic to the end. Turn down the tapenade.
  • Step: 6
    Top the soup with fungus and almonds.

Näring

Calories524kcal
Carbohydrates31g
Fat38g
Protein11g
Serving Size4serving

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