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Pumpkin soup with pasta fritters
Preparation
- For the soup: Wash, peel and dice the vegetables. Melt the butter in a frying pan and roast the vegetables. Sprinkle with sugar and caramelize. Fill up with vegetable broth and let it boil for 15-20 minutes until the vegetables are cooked. 1) For the Pasta fritters: Cook the pasta in salted water until al dente. Drain the pasta and rinse with cold water.
- Mix the remaining ingredients with the noodles and season strongly. Fry 14 pasta fritters into hot oil until they are golden-brown.
- For the soup: Add Milk and cream and purée with the cooked vegetables. Season with salt, pepper and nutmeg.
- Whip the cream. Wash, dry and chop the parsley leaves.
- Garnish the soup with whipped cream and parsley. Serve with the Pasta fritters.
Ingredients [4-6 servings]
For the soup:
- 600 g pumpkin (e.g. Hokkaido)
- 100 g potatoes
- 100 g carrots
- 1 onion
- 1 clove of garlic
- Ca. 30 g ginger
- 2 EL butter
- 1 EL sugar
- 1 L vegetable broth
- 150 ml milk
- 150 ml cream
- Salt, pepper, nutmeg
Besides:
- 50 ml cream
- ½ bunch parsley
For the pasta fritters:
- 125 g pasta fritters
- 4 tbsp. chives
- 2 eggs
- 50 ml creams
- Oil for frying
Difficulty
vegetarian
