I confess that I can eat pumpkin soup at any time of the year with great pleasure, and in winter, when the sun is so lacking, a plate of soup looks like the sun and cheers up.
There is no difficulty in cooking at all.
Main Ingredients:
- Pumpkin - 400 gr.
- Carrots - 1 pc
- Potatoes - 1-2 pieces
- Cream - 100 gr.
Additional ingredients according to your taste:
- Crackers
- Blue cheese
- Pumpkin seeds
Let's start cooking.
Of course, you can get confused and first stew the pumpkin in a saucepan a little, but I stopped doing this, and the taste of the soup did not change.
I put a pot of water on the fire.
I put chopped pumpkin, carrots and potatoes in it in pieces.
After boiling, cook for 20 minutes. The vegetables should be soft.
While the vegetables are boiling, I finely cut a couple of loaf pieces into cubes and fried them in a skillet.
The vegetables are boiled. Let them cool and beat with a blender everything until smooth, adding the broth in which they were cooked
Salt. I do not add a lot of broth, because, firstly, I will add more cream to the soup, and secondly, it must be thick enough.
Pour into a plate, add cream. Usually I always put pumpkin seeds in this soup, but because they were not at home, and there was no time to go to the store, I added crackers. It turned out very tasty too.
This is a very quick soup to prepare.
I hope you will enjoy. Bon Appetit everyone!!!