Homemade Pumpkin Cream Soup

17/01/2021
"You will not find a more velvety soup with a more balanced and rich taste than this - we swear by the cooking apron"
Preparation30 min.
Cooking60 min.
Тotal90 min.
Servings8
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  • Rating4 out of 5

Ingredients

  • pumpkin - 1.3 lb (600 g)
  • onions - 1 head
  • garlic - 1 clove
  • fresh ginger - 1.7 oz (50 g)
  • pumpkin seeds - 3.5 oz (100 g), raw peeled
  • cooking cream - 3/4 cup
  • vegetable broth - 2 and 1/2 cups
  • butter - 2 tbsp.
  • oil - 1 tbsp.
  • salt - 1 tsp.
  • black pepper - 1 tsp.
measures

How to cook

Peel and finely chop the onion, garlic, and ginger.

Peel and clean the pumpkin and also cut it into pieces.

Melt the butter in a saucepan and add the oil to it.

Add onion, garlic, and ginger, and stew.

Add the pumpkin. Season with salt and pepper and let it simmer for another 5 minutes.

Add the vegetable broth to the pumpkin and cook for 20 minutes.

Puree it. Return it to the pan, add the cream and cook until it boils.

Roast the pumpkin seeds in a dry pan. Sprinkle with them the finished cream soup.

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