Pumpkin cream soup
Author:
Dasha Malahova
Servings: 2
Cooking time: 30 min
This is a great recipe for kids. It has a minimum of spices and a maximum of healthy products
Ingredients
| water 300 ml |
| large pieces of pumpkin (peeled) 4 pcs. |
| potatoes 2 pcs |
| frozen bouillon cubes 2 pcs. |
| sour cream 2 tbsp. |
| olive oil |
| salt |
Instructions
Step 1
Bake the pumpkin in the oven or boil it with potatoes.
Step 2
Put all ingredients in a blender and whisk until smooth. Since pumpkin is sweet, the amount of potatoes depends on the sweetness of the soup. Add it according to your taste.
For the adult version, you can roast the seedless chili peppers and chop with the rest of the ingredients. Use the stock cubes from Dasha's recipe or make fresh vegetable stock.
