Pumpkin Cream Soup with Rosemary and Kefir

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Pumpkin Cream Soup with Rosemary and Kefir

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Ingredients

Adjust Servings:
750 grams pumpkin
70 grams spring onions
50 millilitres Olive Oil
30 grams Brown Sugar if pumpkin is not sweet enough)
10 grams Salt
fresh rosemary
Pepper
Water or vegetable broth
100 grams kefir
Features:
  • Vegetarian
  • 60 min
  • Serves 4
  • Easy

Ingredients

Directions

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Preparation

  1. Cut the onion into julienne and cook it for about 5 minutes on low heat with the olive oil and salt.
  2. Add the peeled and cut pumpkin, at first over high heat, then reduce the heat and cover with the broth. Let it cook for about 30 minutes until the pumpkin is soft and sweet.
  3. While cooking, add a few leaves of Rosemary and pepper. Add salt, pepper and sugar, if necessary.
  4. Blend it so it becomes more of a liquid, if we see that it lacks texture we can add a little water or vegetable broth if you prefer.
  5. Decorate with a ray of kefir and some fresh rosemary leaves.

European Commission

The European Commission has published an exciting cookbook that contains over a dozen recipes from 21 green European cities.

The book is titled Great Food from European Green Cities and besides recipes, it contains inspiring stories about ‘green’ urban transformation and food waste reduction.

All recipes published with the permission of the European Commission.

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