Pumpkin Cream Soup

cream-of-pumpkin-soup 

Soups are really good for you, easy to make, delicious and cheap. Why not make them? Not only on cold nights but in summer too. Pumpkin soups are made especially in the fall, when you find pumpkin everywhere, but you can make it all year round. I encourage you to eat more soups and cream soups, because they’re really good for you, if you make them right, of course.

Supa Crema de Dovleac

Ingredients:

  • 350 g of pumpkin
  • one onion
  • 2 carrots
  • 1 potato
  • 2 cloves of garlic
  • 1/2 a stalk of celery
  • 2 bay leaves
  • olive oil
  • salt and pepper
  • parmesan cheese or seeds for topping

First, prepare all the ingredients, to be ready for the soup, chop the onion and the garlic, cut the potato and pumpkin into cubes, slice the carrots and the celery. Start by sweating the onion, celery and carrots in a pot for 7 minutes, or until they’re soft. You can add some water, to soften them up. Season with salt and pepper.

DSC06543Add the pumpkin and potato and sweat them for 2 more minutes. Add the bay leaves and cover the vegetables with stock or water and bring the soup to a boil.DSC06544
Let the soup simmer for 20 minutes, until the potatoes are cooked through. Take the pot off the heat and let it cool for 10 minutes, before you blend it.DSC06545Blend the soup until you reach the desired consistency. Serve the soup warm with shaved parmesan (optional) and a mix of seeds for extra protein.

Supa Crema de Dovleac

Pumpkin Cream Soup

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 3 servings

Ingredients

  • 350 g of pumpkin
  • one onion
  • 2 carrots
  • 1 potato
  • 2 cloves of garlic
  • 1/2 a stalk of celery
  • 2 bay leaves
  • olive oil
  • salt and pepper
  • parmesan cheese or seeds for topping

Instructions

  1. First, prepare all the ingredients, to be ready for the soup, chop the onion and the garlic, cut the potato and pumpkin into cubes, slice the carrots and the celery.
  2. Start by sweating the onion, celery and carrots in a pot for 7 minutes, or until they're soft.
  3. You can add some water, to soften them up.
  4. Season with salt and pepper.
  5. Add the pumpkin and potato and sweat them for 2 more minutes.
  6. Add the bay leaves and cover the vegetables with stock or water and bring the soup to a boil.
  7. Let the soup simmer for 20 minutes, until the potatoes are cooked through.
  8. Take the pot off the heat and let it cool for 10 minutes, before you blend it.
  9. Blend the soup until you reach the desired consistency.
  10. Serve the soup warm with shaved parmesan (optional) and a mix of seeds for extra protein.
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