Pumpkin puree soup with onions and cream
Servings: 6
Cooking time: 45 min
Pumpkin puree soup with onions and cream cooked on broth and white wine
Ingredients
| small round pumpkin 1 pc |
| onion 2 pcs |
| leek 2 stalks |
| garlic 1 clove |
| broth 500 ml |
| white dry wine 500 ml |
| cream 250 ml |
| vegetable oil 4 tbsp. |
| butter 1 tbsp. |
| sugar 2 tbsp. |
| ginger root |
| ground white pepper |
| salt |
Instructions
Step 1
From the washed pumpkin cut off the top with the tail, remove the seeds.
Step 2
Carefully remove the pulp, chop, add grated ginger, finely chopped onion and garlic, mix and fry in vegetable oil, stirring.
Step 3
Then add sugar, pour in broth and wine and cook for another half an hour.
Step 4
Use a blender to purée the resulting mixture.
Step 5
Add cream, bring to a boil, season with salt and pepper to taste.
Step 6
Cut leeks into rings and fry in butter, put them in the soup and serve immediately.
