Cream of pumpkin soup with crayfish
April 23, 2015
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Hosting a party? For starter try this creamy pumpkin soup with crayfish. Light and sophisticated, it will please everyone!
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General informations
Ingredients
1. Peel and cut the pumpkin into small pieces. Peel and chop the onion. Brown for 3 minutes in a pan with butter. Add the pumpkin, salt and pepper.
2. Fill with water and add the bouillon cube. Leave to cook for 20 minutes over moderate heat. Blend until you obtain a veloute and add the creme fraiche.
3. Leave the veloute to cool. Pour it into verrines. Place a crayfish on top. Enjoy.
Photo credit : Sucré Salé
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