Cream of Pumpkin Soup

Rosi TrifonovaRosi Trifonova
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Cream of Pumpkin Soup
20/08/2014
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Preparation
20 min.
Cooking
20 min.
Тotal
40 min.
Servings
2-4
"One of the most aromatic, rich and full cream soups we`ve ever hard - a smooth perfection."

Ingredients

  • pumpkins - 24.5 oz (700 g)
  • onions - 1 head
  • butter - 1 tablespoon
  • vegetable broth - 3 1/5 cups (750 ml)
  • bay leaf - 1
  • cream - 2 - 3 tablespoons
  • black pepper
  • nutmeg - grated
  • lemon juice - 1 tablespoon
  • white wine - 1 tablespoon, dry
  • salt
measures

How to cook

Peel the pumpkin and cut it into small pieces. Cut the onions and fry them in the oil, add the pumpkin and let it saute a bit in the oil, then add the broth, bay leaf and let the pumpkin boil for about 20 minutes until tender.

Blend the mixture until you get a thick paste and add the cream as well. Finally, season with pepper, nutmeg, salt, lemon juice and white wine.

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