Ariso Recipes
Roasted Pumpkin Soup with Rosemary and Kefir
Last update date: February 24, 2012
Indulge in the rich flavors of Roasted Pumpkin Soup with Rosemary and Kefir. This velvety soup features caramelized pumpkin, sautÔøΩed spring onions, and a hint of fresh rosemary, all blended to perfection. Drizzle with kefir for a creamy finish. Delight in this comforting bowl of warmth.
40 minutes.
Spanish
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Ingredients
4
How To Cook?
1
Slice the spring onion into thin strips (julienne) and cook it in a pot with olive oil and a pinch of salt over low heat for about 5 minutes.
2
Peel and cut the pumpkin into pieces. increase the heat to medium-high and add the pumpkin to the pot. saute for a few minutes until slightly caramelized.
3
Reduce the heat to low and cover the pot with a lid. let the pumpkin cook for about 30 minutes, or until it becomes soft and tender.
4
During the cooking process, add a few sprigs of fresh rosemary and season with salt, pepper, and brown sugar according to your taste preferences.
5
Once the pumpkin is cooked, remove the pot from the heat and allow it to cool slightly. remove the rosemary sprigs.
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