Pumpkin Soup - Bosch MMB21 Serie Instrucciones De Uso

Red fruit pudding
400 g fruit (pitted sour cherries,
raspberries, black/red currants,
strawberries, blackberries)
100 ml sour cherry juice
100 ml red wine
80 g sugar
1 packet of vanilla sugar
2 tbs. lemon juice
1 pinch of cloves (ground)
1 pinch of cinnamon (ground)
8 gelatine leaves
■ Soak the gelatine in cold water for
approx. 10 minutes
■ Bring all the ingredients (except the
gelatine) to the boil
■ Dry the gelatine and melt in the micro-
wave, but do not cook
■ Blend the hot fruit and gelatine at
medium speed for approx. 1 minute.
■ Pour the red fruit pudding into small
bowls rinsed out with cold water and
refrigerate
Do not process more than 500 ml of hot
liquid in the blender jug!
Tip: Red fruit pudding tastes good with
whipped cream or vanilla sauce.
Basil pesto
10 g pine nuts
3 g garlic
5 g salt
40 g Parmesan cheese
10 g fresh basil
70 g olive oil
■ Put pine nuts, garlic, salt and Parmesan
cheese in the glass container and close
with the blade holder.
■ Grind for 15 seconds on setting Q.
■ Add basil and olive oil and mix everything
for 10 seconds on setting Q.

Pumpkin soup

600 g yellow-flesh pumpkin
200 g potatoes
1 l vegetable stock
2 onions
2 garlic cloves
Ground pepper and salt
30 g butter
2 tablespoons of extra virgin olive oil
5-6 basil leaves
2-3 sage leaves
1 sprig of parsley
1 sprig of thyme
1 sprig of marjoram
¼ teaspoon of ground cinnamon
Grated Parmesan to taste
■ Cut the pumpkin into slices and remove
peel and pips. Cut pumpkin into small
pieces.
■ Peel the potatoes and also cut into small
pieces.
■ Peel the onions, chop finely and fry
gently in a frying pan with butter, olive oil
and chopped garlic.
■ Add pumpkin and potato pieces and
steam until soft, stirring continuously.
Gradually pour in the vegetable stock
and add the bouquet garni.
■ Leave to simmer for approx.
25-30 minutes on a low heat and add
more stock if required.
■ Take out the bouquet garni.
■ Add salt and pepper to taste, finish off
with a pinch of cinnamon and a dash of
extra virgin olive oil.
■ Pour 500 ml of the soup at a time into the
blender jug and puree.
Do not process more than 500 ml of hot
liquid in the blender jug!
■ Serve with finely grated Parmesan.
en
Recipes
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