Description
Delicate velvet pumpkin-Apple soup with caramelized cranberries and ice cream. A bright dish for a bright girl, Irina! ;)
Ingredients
-
Pumpkin
1 slice
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Apple
1 piece
-
Ice cream
4 piece
-
Brown sugar
-
Cream
140 ml
-
Spices
1 tsp
-
Cranberry
1 handful
-
Butter
1 tsp
-
Vegetable oil
1 tsp
Cooking
Excellent dessert soup for fans of pumpkin. Spices, cream, ice cream, cranberries - they're so delicious!
For two servings of dessert soup you will need one Apple and a slice of pumpkin variety Butternut (Butternut).
Sprinkle them with oil, wrap in foil. Bake on low heat in the oven. Apple after 20-30 minutes take out, the pumpkin on 5-10 minutes later. Cleaned.
The flesh of pumpkin and Apple put in the pot, add spices, incomplete a spoon of cane sugar. I do not recommend reed to replace white sugar in order not to lose light caramel taste.
Pour hot cream (milk) to blend. Or pour cold cream, grind in a blender and heat it on the fire. Let the soup cool slightly, it should be warm when serving.
On a hot frying pan, spread cranberries over butter. When the butter has melted, add a teaspoon of cane sugar. Hold the cranberries on the heat, stirring, wait until the sugar will melt and cranberries will give juice.
Arrange the soup in cups or glasses. The top one or two scoops of ice cream (as it melts quickly!)
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