Pumpkin soup a la Pillehill
1. Chop the yellow onion and simmer it in a saucepan with butter, garlic and sambal oelek.
2. Peele and dice the pump into smaller pieces, pour into the saucepan and mill with stirring. Pour on water, beef broth and spices. Boil for about 15-20 minutes to make the pumpkin really soft.
3. Fry the pork chopped and roast pumpkin in a little salt and possibly oil.
4. Add craime fraiche and Cream in the pumpkin mixture and run it smoothly with a mixer rod. Taste with apple cider vinegar and possibly extra spices. Sprinkle with the fried pork and roasted pumpkin seeds.
Please serve with freshly baked bread or, for example, cheese sticks of butterpastry.
4 servings, appetizer
1 yellow onion
1 garlic clove
1 tablespoon sambal oelek
2 dl of water
1 tablespoon beef broth
2 dl cream fraiche
1-2 dl cream
(1 teaspoon apple cider vinegar)
salt, pepper, cumin, peppers, thyme
Fried turkeypork or bacon
0.5 dl pumpkin seeds