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- Pumpkin | 1 kg
- Water | 1/2 cup
- Beef broth | 5 unit(s)
- Sour cream | 1 can(s)
- Cook the pumpkin with little water, squeeze and blend in a blender.
- Return this puree with the water and the beef stock to the heat and let it simmer until it becomes creamy.
- Add the cream or coconut milk when serving.
- Serve on plates decorated with toast, chopped parsley and grated Parmesan cheese.
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