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Soupe de Courge et ses Graines Grillées
Pumpkin Soup with Roasted Pumpkin Seeds
Preparation info
- For
6
- Difficulty
Easy
- Ready in
50 min
Appears in
Published 2008
Ingredients
- Pumpkin
800 g - Pouring cream
200 ml - Grated nutmeg
Method
- Peel the pumpkin and cut into large cubes.
- Remove the seeds and roast them in a 180°C oven with a little olive oil: they should be crunchy when done.
- Cook the pumpkin in a covered saucepan with a small quantity of water until tender.
- Purée, then add the cream, spices, soft brown sugar and cook for 5 minutes.
- Serve with the roasted
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