November is the perfect time to use pumpkin as much as you can. Today we are sharing with you a recipe for Our Bistro & Deli's favorite soup at this time of year. It is very simple and fragrant. It is worth serving with the addition of cherries with mint. It really is!
Also share the recipe in Polish and English version prepared by tlumacz-angiel...
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Time: about 40 minutes
Quantity: 1 pot
Ingredients-soup:
2 kg of peeled pumpkin
1 cup of water
1 red bell pepper
200 ml coconut milk
2 tbsp truffle oil
1 tbsp tamari soy sauce
2 teaspoons salt
1 teaspoon nutmeg
1 teaspoon curry
1 teaspoon black pepper
1/2 teaspoon of 5 flavor seasoning
Ingredients-Additions:
1 jar of low-sugar cherry jam
A few mint leaves
1 teaspoon lemon juice
1 pinch of salt
Method of preparation:
Cut pumpkin and bell bell pepper into cubes, put into a pot with water and spices.
Cook for about 15 minutes, add coconut milk and truffle oil.
If the soup is too thick, we can add more water and possibly sweeten a little.
After boiling again, we blend.
Chop the leaves of fresh mint, mix with the cherry jam, lemon juice and a pinch of salt.
Decorate the soup with mint cherries and serve.
Enjoy and cheers!
Be sure to check out our recipe for pumpkin soup with dates, as well as other pumpkin recipes 👉.
• Dania z dynią Atelier ...
If you don't have time or desire to cook, you can find such soup in our online store sklep.ateliers...
07.11.2021
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Негізгі бет Pumpkin and bell pepper cream soup - vegan and gluten-free | Atelier of Taste (414)
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