Pumpkin cream soup
Author:
Cooking Together
Servings: 2
Cooking time: 30 min
Warming and invigorating winter pumpkin cream soup with dried cranberries and walnuts
Ingredients
| pumpkin flesh 600 g |
| potatoes 120 g |
| onion 120 g |
| carrots 200 g |
| cream (20%) 200 ml |
| white part of leek 80 g |
| chicken broth 1 liter |
| garlic 3 cloves |
| olive oil 40 ml |
| dried cranberries 20 g |
| roasted pumpkin seeds 20 g |
| crushed roasted walnuts 30 g |
| salt, nutmeg to taste |
Instructions
Step 1
Chop the onions, leeks and garlic and fry in a saucepan with olive oil.
Step 2
Add the diced vegetables - pumpkin, potatoes and carrots. Season with salt and nutmeg and fry briefly.
Step 3
Then pour in the stock and simmer until the vegetables are soft.
Step 4
Then add the cream, allow the soup to boil and blend with a blender until smooth.
Step 5
Serve with walnuts, cranberries and pumpkin seeds. Enjoy.
