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We hope you got insight from reading it, now let’s go back to yeto's superb pumpkin and goat cheese soup! recipe. You can have yeto's superb pumpkin and goat cheese soup! using 10 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to make Yeto's Superb Pumpkin and Goat Cheese Soup!:
- Get 2 lb seeded and peeled pumpkin or kabocha, diced
- Prepare 3/4 cup white onion, chopped
- You need 4 1/2 cup fish stock ( you could also use chicken or veggie stock if you like)
- You need 1/2 cup goat cheese or as desired
- Prepare 1 fresh basil
- Take 1/4 cup olive oil
- Provide 1 salt and pepper
- Get optional
- Get 1 1/4 cup heavy cream
- Take 1 fillet of your favorite fish ( salmon or cod work best)
Steps to make Yeto's Superb Pumpkin and Goat Cheese Soup!:
- Toss pumpkin, onions and garlic with olive oil in a pan until everything is roasted soft and has nice brown edges
- Place roasted items in a soup pot over medium heat. Add in 3/4 of the stock and simmer for up to 45 minutes.
- Put in food processor and blend until smooth
- Blend in small amounts of goat cheese and cream ( if using ) and adjust thickness with the rest of the broth. Salt and pepper to taste. Add in basil to taste as well
- If you are using the fish, pan fry it separately with oil, salt and pepper, then add it during step 4
Another thank you to our reader, herewith some tips of preparing food safely.
It is extremely important to prepare food safely to help stop harmful germs from spreading and growing. It is possible to take some steps to help protect your own family from the spread of harmful germs.
Wash your hands
Your hands can quickly spread bacteria around the kitchen and on food. It’s important to always wash your hands thoroughly with soap and warm water:
Before starting to prepare food After touching raw foods like poultry, meat and vegetables After going to the toilet After touching the bin after touching pets
Don’t forget to wash your hands thoroughly as well, because wet hands disperse bacteria more easily. Keep worktops clean
Before you start preparing food, it is significant worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by raw meat, poultry, vegetables or eggs you will want to wash them thoroughly.
You ought to shift dish cloths and tea towels regularly to prevent any bacteria growing on the material. Separate raw foods from ready-to-eat food
Raw foods like meat, fish and vegetables may contain harmful bacteria which can spread quite easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods away from ready-to-eat meals, like salad, bread and fruit. This is because these kinds of food won’t be cooked before you eat them, so any bacteria that get on the meals will not be killed.
To help stop bacteria from spreading:
Don’t let raw food like meat, fish or vegetables touch other food Don’t prepare ready-to-eat food using a chopping board or knife which you’ve used to prepare uncooked food, unless they’ve been washed thoroughly first Clean your hands thoroughly after touching raw meat, fish or veggies and before you touch anything else Buy raw meat or fish and shop on the bottom shelf of this fridge, where they can not touch or drip onto other foods Do not wash raw meat before cooking Wash, cook or peel vegetables unless these are called’ready-to-eat' on the packaging
Examine the label
It’s important to read food labels to make sure everything you’re going to use has been saved properly (based on any storage instructions) and that none of the food is past its’use by' date.
Food that goes off fast usually has storage directions on the tag that say just how long you can keep the food and if it needs to go from the refrigerator.
This sort of food often has particular packaging to keep it fresh for longer. But it is going to go off immediately once you’ve opened it. By way of instance, you may see’eat within two days of opening' on the label. Use by dates
You should not use any food after the’use by' date, even if the food looks and smells nice, because it may contain harmful bacteria. Best before dates
When this date runs out, it does not mean that the food will probably be harmful, but its own flavour, texture or colour may start to deteriorate.
An exception to that can be eggs, that have a best before date of no more than 28 days after they are laid. Following this date the quality of the egg will deteriorate and if any salmonella germs are present, they could multiply to high levels and could make you ill.
If your plan is to use an egg after its best before date, be sure you only use it in dishes where it will be fully cooked, so that both yolk and white are strong, such as in a cake or as a hard-boiled egg.
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