{"id":343,"date":"2014-10-16T14:33:31","date_gmt":"2014-10-16T13:33:31","guid":{"rendered":"http:\/\/macaronsundco.com\/?p=343"},"modified":"2023-10-31T08:34:15","modified_gmt":"2023-10-31T07:34:15","slug":"kurbisgewachse","status":"publish","type":"post","link":"https:\/\/macaronsundco.com\/de\/kurbisgewachse\/","title":{"rendered":"K\u00fcrbisgew\u00e4chse"},"content":{"rendered":"
\n
\"Courge<\/a><\/figure>\n<\/div>\n\n\n\n\n\n\n

F\u00fcr einen ganz sanften Beginn des Herbstes: K\u00fcrbiscremesuppe mit angebratenen Waldpilzen.<\/h3>\n\n\n\n\n\n

Nach einem ergiebigen Waldspaziergang oder einem kurzen Markteinkauf an der frischen Luft!<\/p>\n\n\n\n

ZUTATEN f\u00fcr 4-6 Personen<\/p>\n\n\n\n

    \n
  • 1 Hokkaidok\u00fcrbis (ca. 600 g)<\/li>\n\n\n\n
  • 1\u00a0Zwiebel<\/li>\n\n\n\n
  • \u00bd Liter H\u00fchnerbouillon (oder Gem\u00fcse-Br\u00fche)<\/li>\n\n\n\n
  • 20 g Butter<\/li>\n\n\n\n
  • 20 cl Schlagsahne<\/li>\n\n\n\n
  • eine Prise Piment d’Espelette* <\/em>(oder Pfeffer)<\/li>\n\n\n\n
  • 200 g Pfifferlinge (echter oder Gelbstieliger-Pfifferlinge, Totentrompeten, …)<\/li>\n\n\n\n
  • 10 g Butter<\/li>\n\n\n\n
  • Salz<\/li>\n<\/ul>\n\n\n\n

    * Piment d’Espelette: Eine Chili-Sorte, die im franz\u00f6sischen Baskenland kultiviert wird, besonders aromatisch und mild. <\/em><\/p>\n\n\n

    \n
    \"images-26\"<\/figure>\n<\/div>\n\n\n

    Den K\u00fcrbis waschen (nicht sch\u00e4len), durchschneiden und die Kerne mit einem Essl\u00f6ffel rausschaben. In grobe W\u00fcrfel schneiden.<\/p>\n\n\n\n

    Zwiebel sch\u00e4len und w\u00fcrfeln. Br\u00fche aufkochen.<\/p>\n\n\n\n

    In einem Topf bei mittlerer Hitze, Butter erhitzen und Zwiebelw\u00fcrfel darin 5 Minuten and\u00fcnsten. Den K\u00fcrbis zugeben und einige Minuten mit anbraten.<\/p>\n\n\n\n

    Dann mit Br\u00fche abdecken (die \u00fcbrige Br\u00fchen-Menge behalten) und 30 Minuten bei schwacher Hitze mit Deckel garen.<\/p>\n\n\n\n

    Dazwischen die Pilze sorgf\u00e4ltig unter Wasser s\u00e4ubern und dann auf K\u00fcchenpapier trocknen.<\/p>\n\n\n\n

    Eine Pfanne erhitzen. Die Pilze dazugeben und bei mittlerer Hitze kochen, bis die Fl\u00fcssigkeit komplett verdampft ist. Die Butter dazugeben, aufmerksam mischen und noch 20 Minuten bei schwacher Hitze garen. Mit salz abschmecken.<\/p>\n\n\n\n

    Wenn den K\u00fcrbis gar ist, die Schlagsahne und eine Prise Piment d’Espelette<\/em> dazugeben. Kurz aufkochen lassen und im Mixer oder mit einem Mixstab p\u00fcrieren, bis die Suppe sch\u00f6n glatt und cremig ist. Nach Bedarf, mehr Br\u00fche dazugeben, abschmecken.<\/p>\n\n\n\n

    Die K\u00fcrbiscremesuppe sch\u00f6n warm in Teller oder Schale servieren und einen L\u00f6ffel Pilze vorsichtig darauf legen.<\/p>\n\n\n

    \n
    \"\"<\/figure>\n<\/div>\n\n\n

    Bon app\u00e9tit !<\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":6218,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"_wpas_customize_per_network":false,"jetpack_post_was_ever_published":false},"categories":[493751337,160046633],"tags":[645426814,1604907,1035252,365054,62772,399390],"class_list":["post-343","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-european-cuisine","category-rezepte","tag-herbst","tag-kurbis","tag-pilze","tag-suppe","tag-vegetarisch","tag-vorspeise"],"yoast_head":"\nK\u00fcrbisgew\u00e4chse 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