Cream Soup with Pumpkin and Champagne Tea
A delicate and aromatic cream soup made with pumpkin infused with subtle notes of Champagne tea, served hot during the cold season.
Ingredients
- Black and green tea with fruits Champagne 1.5 tbsp
- Pumpkin 600 g
- Onion 1 pcs
- Sour cream 150 ml
- Vegetable broth 400 ml
- Olive oil 2 tbsp
- Salt, pepper to taste
- Nutmeg a pinch
We add only what we sell. The rest is up to you.
Method
- Steep the tea in hot broth for 5 minutes, strain to obtain flavored broth
- Peel the pumpkin and remove seeds, cut into 2 cm cubes
- Peel the onion and chop finely
- Heat olive oil in a pot, add onion and simmer on low heat for 3 minutes until soft
- Add pumpkin, pour the flavored broth and cook for 12 minutes until completely done
- Remove the soup from heat, cool slightly and blend with a blender until smooth
- Add sour cream, nutmeg, salt and pepper to taste, stir well
- Ladle the soup into bowls while hot and serve with a garnish of fried bread
