Recipe : Pumpkin soup with chorizo

Please help us understand why this content is inappropriate and shouldn't be there

Does not fit the recipe This is not a recipe picture Obscene, pornographic, violent/inappropriate photo for this site

Submit

Share your picture

Share your masterpiece with the community!
.jpg, .png files accepted, 2 Mo max.

The User is responsible for its contents and must ensure the possession of all intellectual and industrial property rights, or otherwise, the authorizations and licenses relating to the elements that it uses, disseminates and publishes on this site.
It is not possible to use a logo/image without any rights or an advertisement.
The User is informed that any allegation or imputation of a fact which affects the honor or the reputation of the person or the body to which the act is attributed constitutes defamation.
Slanderous, abusive or racist statements about a person, can lead to a ban and criminal prosecution. Obscene, pronographic and violent content is also prohibited.

For further information on our terms of Use et Privacy, please click here.

(0 votes, average: 0.00 out of 5 )
Please login or create an account to leave a review.

Metric US

Peel, deseed and cut the pumpkin into large pieces.
Peel the potatoes and then cut them into large pieces.
Peel and slice a shallot.
In a pot, brown the shallot in a little butter. Add the pumpkin and potatoes for a few minutes.
Cover with water and bring to a boil. Add the stock cube, bay leaves and cook for about half an hour.
Preheat the oven to 200°C in the grill position. Cut thin slices of chorizo and place them on a baking tray covered with baking paper. Put them in the oven for a few minutes, keeping an eye on the cooking process. When removing the chips from the oven, place them on absorbent paper to absorb the excess fat.
Mix the cooked vegetables with the fresh cream. Adjust the seasoning if necessary.
Pour the preparation into soup plates or bowls and serve the chorizo chips on the velouté.