Pumpkin cream soup
Seasonal, creamy and sooo delicious soup
Cook Time
1 hour 30 minutes
Ingredients
- pumpkin (purée) 600 g
- oil 20-30 ml
- garlic 1-2 cloves
- rosemary to taste
- salt/pepper to taste
- onion 1 pc
- butter 20 g
- sugar/nutmeg/pepper to taste
- water 150 ml
- parmesan 75 g
- heavy-cream 150 ml
- pumpkin seeds/gorgondzola/balsamic cream for serving
Instructions
- Bake chopped pumpkin with oil, garlic, rosemary until soft
- Chop onion and fry in butter until golden
- Add baked pumpkin (purée), water, seasons - boil for 10 min
- Add shredded parmedgano, heavy cream and cook for 3-5 min an a slowly heat
- Сool the mass a little and grind everything with a blender until completely smooth
- Serve in deep bowls, add blue cheese, drizzle with balsamic cream and sprinkle with pumpkin seeds
Notes
If you already have pumpkin puree - feel free to use it, it will significantly reduce the time for cooking the soup.
I have used this kind of pumpkin: squash butternut.
I recommend cooking with these cheeses (Parmesan and blue cheese) - their combination with pumpkin is simply incredible/
