Ingredients
- 10 skillet
- 3 stock
- 1 onion
- 1,000 gr made pumpkin (freshly)
- 900 gr butternut puree (fresh)
- 850 gr tomatoes w (whole)
- 700 ml chicken stock
- 14 gr butter
- 16 ml mild vegetable oil
- 7 gr maple syrup
- some pepper puree opt
- some salt
Reheat, and serve very hot, garnished with red pepper puree if desired. Serves 8-10 as a first course.
