Pumpkin and Nutmeg Cream Soup

Nadia KornazovaNadia Kornazova
Novice
617
15
2
Pumpkin and Nutmeg Cream Soup
02/01/2021
Favorites
Cook
Add
Report
Preparation25 min.
Cook60 min.
Тotal85 min.
Servings8
"Everyone should try this soup - it is great for the stomach"

Ingredients

  • pumpkin - 1.5 lb (700 g)
  • potatoes - 1.1 lb (500 g)
  • vegetable broth - 3 and 1/2 cups
  • milk - 3 cups
  • onions - 1 onion
  • garlic - 1 clove
  • heavy cream - 3/4 cup
  • butter - 1.7 oz (50 g)
  • lemon juice - 1 tsp.
  • black pepper - ½ tsp.
  • salt - 1 tsp.
  • nutmeg - 1 pinch
measures

How to cook

Finely chop the onion and fry it in butter. Add the diced pumpkin, potatoes, garlic, vegetable broth, black pepper and salt.

Boil until the vegetables soften. The pumpkin and potato soup is left to cool and the it is mashed. Add the lemon juice and milk.

The pumpkin soup needs to be warmed, but should not be left to boil. Serve with cream and sprinkle with nutmeg.

Pumpkin and nutmeg cream soup is always a good idea for cream soup.

Rating

5 0
4 1
3 0
2 0
1 0
Give your rating: