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Pumpkin Cream Soup with Pepperoni Crunch and Sour Cream
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
1 servings
Victor Hugo
@victor_underkitchen- Ingredients
- Recipe
- Japanese Pumpkin/Cabotia/Alligator300 g
- Salt to taste
- Black Pepper to taste
- Smoked Paprika to taste
- Cayenne Pepper to taste
- Fresh Sour Cream (Iced)500 ml
- Onion1/2 unit(s)
- Garlic3 unit(s)
- Water to taste
- Tahiti Lemon2 unit(s)
- Olive oil to taste
- Cold Butter100 g
- Pepperoni Sausage1 unit(s)
- Start by making the Mise en place;
- Remove the pumpkin peel and cut into small pieces;
- In a pan, take the pumpkin to cook covered with water and use the seasonings to flavor the cooking;
- When the squash is cooked, transfer it to a blender, reserve the cooking water to process together with the squash;
- Process and reserve;
- In the same pan, sauté the onion and garlic in olive oil;
- Then add the processed pumpkin, adjust the seasoning and add the cold butter to give shine and grease to the preparation;
- Leave on low heat and add part of the fresh cream to finish;
- Grate the pepperoni with the help of a grater and fry in butter or oil estsr Crispy and use to finish the preparation
- In a mixer, beat the fresh cream to the point of whipped cream, season with the juice and lemon zest, black pepper and salt, use to finish the preparation;
- Assembly: In a bowl, Add the cream soup, on top Add the Sour Cream or the Crunchy Pepperoni, finish with Parsley and the pumpkin seeds (optional)
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