Underberg efter god mad
For the soup
For the onions
For the soup, peel and roughly chop the onions and garlic. Wash the pumpkin and quarter it with a large knife. Remove pumpkin seeds with a large spoon. Then cut the pumpkin into small pieces.
Heat the oil in a large pot and fry the onions, garlic and ginger. Add pumpkin pieces and fry for 2-3 minutes.
Add underberg and broth and simmer for about 25-30 minutes until pumpkin is completely cooked.
For the topping, peel onions and cut into fine strips. Heat oil in a frying pan and sauté onions for 1-2 minutes.
Add underberg and sugar and caramelize onions for 2-3 minutes, stirring occasionally.
Wash parsley and chop finely. Puree the soup finely with a blender, stir in the cream and parsley and season to taste with salt and pepper. Top soup with Underberg onions and e.g. fresh cress and serve.
Preparation time: 30 minutes
Nutritional values per serving: 397.2 kcal/1651.7 kj
Carbohydrates 27,9 g
Protein 8,1 g
fat 25,1 g