Pumpkin cream soup with delicious taste.
recipe,photo-recipe,hokaido pumpkin,whipping cream (30-33% fat),Vegetable soup,Vegetarian recipes,Gluten-Free
No. of servings
Peel onion, chop it finely and fry in oil.
Clean the carrots, wash, cut into wheels and add to the onion. Fry for 10 minutes. Clean the pumpkin, remove the seeds and cut into cubes. Peel the potatoes, wash and cut them.
Add potatoes, ...
salt 1.5 tsp
... pumpkin, salt ...
... and spices.
Add water and cook until soft for 10-15 minutes.
Take a few pieces of the cooked pumpkin out, mix the rest until smooth with a blender.
Add cream and mix. Dilute with hot milk according thnickness.
Serve with a few pieces of pumpkin and pumpkin seeds.
|pumpkin seeds without shell||-|
|semi skimmed milk 1,5%||¾||cup||200||milliliters|
|whipping cream (30-33% fat)||¾||cup||200||milliliters|