Paleo Pumpkin Soup With Bone Broth and Coconut Milk
You can never have too many hor d'oeuvre recipes, so give Paleo Pumpkin Soup With Bone Broth and Coconut
Pumpkin soup with wine
Details
- Serving Size: 4
- Gluten-Free: True
- Vegetarian: True
- Weight Watchers: 18 Points
Cuisine
- antipasti
- soup
- starter
- snack
- appetizer
- antipasto
- hor d'oeuvre
Ingredients
- 750g Muscat pumpkin, cleaned
- 200g cream
- 200g sour cream
- 500ml vegetable stock from 1 cube
- Fresh sage leaves, chopped
- 150ml of white or red wine
Instructions
Cut the pumpkin into large chunks, and place on a parchment or foil-lined baking sheet.
Drizzle with oil and roast at 200C until fork-tender and golden.
In a blender mash the roasted pumpkin until smooth.
Add cream, sour cream, wine and vegetable stock, stir and combine.
Bring the soup to a boil, then immediately remove from the flame.
Sprinkle with chopped fresh sage leaves serve with croutons.
Organization Tags
Tags easily organize your Recipe Library
Comments
Suggested Recipes
Delightful Filled Pumpkin Roll
Delightful Filled Pumpkin Roll could be just the lacto ovo vegetarian recipe you've been looking
Vegan Pumpkin Chocolate Chip Cookies
Vegan Pumpkin Chocolate Chip Cookies is a dessert that serves 56. For 25 cents per serving, this
Comments