Pumpkin cream soup with wild salmon
Recipe Informations
Category: Fish dish
Portions
4
Ingredients
| 1.00 | kg | Hokkaido pumpkin | |
| 1.00 | Onion | ||
| 10.00 | g | Ginger | |
| 5.00 | g | Cinnamon | |
| 5.00 | g | Turmeric | |
| 200.00 | g | Sour cream | |
| 400.00 | g | Salmon fillet |
Preparation
Preparation time: 45 min
Prepare pumpkin cream soup
- Cut the onion into small cubes.
- Cut the Hokkaido pumpkin into approx. 2 cm cubes.
- Fry the onions and ginger in olive oil in a large saucepan.
- Add the Hokkaido pumpkin.
- Pour 0.5 liters of water or vegetable stock.
- Season with salt, pepper, a teaspoon of cinnamon and a teaspoon of turmeric.
Add a soup cube if watered up. - Let simmer until the Hokkaido pumpkin is soft.
- Chop the soup with a mixing stick / hand blender.
- Stir in a mug of sour cream.
Fry wild salmon
- Season the skinless salmon with salt and pepper.
- Fry briefly on both sides and place in the soup. Finished.
Author: De Lorenzo Gardinal Benjamin
Language: 
