Devices & Accessories
Pumpkin and Quince Soup
Prep. 15 min
Total 1 h
8 portions
Ingredients
-
fresh parsley leaves only (10 g)½ bunch
-
garlic clove1
-
fresh chilli deseeded1
-
lemon thin peelings of skin only1
-
leeks white part only, cut in pieces (3 cm)80 g
-
celery cut in pieces (3 cm)80 g
-
quince peeled, deseeded and cut in pieces (3 cm)250 g
-
dry sherry20 g
-
extra virgin olive oil20 g
-
pumpkin peeled, seeds removed, cut in pieces (4 cm)500 g
-
liquid vegetable stockchicken stock750 g
-
single cream plus extra to serve150 g
-
fine sea salt or to taste1 pinch
-
ground black pepper or to taste1 pinch
-
pear finely sliced and tossed in lemon juice1
Difficulty
easy
Nutrition per 1 portion
Protein
0.5 g
Calories
88 kJ /
21 kcal
Fat
1.4 g
Carbohydrates
2 g
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More informationYou might also like...
Show allSalmorejo
30 min
Spelt and Kale Soup - Zuppa Di Farro e Cavolo Nero
55 min
Irish Potato Soup
35 min
Cream of Cauliflower and Coconut Soup
40 min
Chickpea Soup with Spinach
40 min
Carrot and Ginger Soup
5 min
Reuben's Stew
5 min
Cod and Spinach Soup
40 min
Jewish Chicken Soup
50 min
Ravioli Broth with Beef
30 min
Vegan Oyster Mushroom Soup
40 min
Spinach, Orange and Carrot Soup
25 min