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Cream of Pumpkin Soup with Leeks

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Cream of Pumpkin Soup with Leeks1 / 3
26/09/2014
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Preparation
20 min.
Cooking
30 min.
Тotal
50 min.
Servings
4-6
"The perfect cream soup is aromatic, as soft as velvet and extremely delicious, just like this cream of pumpkin soup."

Ingredients

  • pumpkins - 2 lb (1 kg)
  • carrots - 10.5 oz (300 g)
  • leeks - 10.5 oz (300 g)
  • celery - 3.5 oz (100 g)
  • garlic - 2 cloves
  • beef broth - 2 cubes, or chicken
  • cream - 2/5 cup (100 ml)
  • salt
  • black pepper
  • sunflower seeds
measures

How to cook

Peel and cut the pumpkin into cubes. Cut the carrots and celery are into cubes also, and the leeks into circles. Put 4 1/5 cups (1 liter) of water to boil on the stove and dissolve the broth cubes.

Add all the vegetables and boil for about half an hour. Blend everything, put it on the stove once again, add the cream, salt and pepper.

After a minute, remove from the heat, sprinkle it with sunflower seeds and serve.

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