2020-08-13 / test@t
Pumpkin cream soup
My favorite pumpkin soup, I love its creamy taste. He always cheers me up in a rainy autumn season.
- pumpkin 700 g
- onion 1 pc.
- hard cheese 50 g
- cream 20% 150 g
- pine nuts 1 tsp
- cinnamon 1 pinch (s)
- vegetable oil for frying 1 tbsp.
- bay leaf 2 pcs.
- red pepper 1 pinch (s)
- salt 1 pinch (s)
- water 100 ml
STEP-BY-STEP COOKING RECIPE
Cut the onion into half rings. Pour some vegetable oil into a saucepan and sauté the onion with spices, bay leaves and salt.
Cut the pumpkin into cubes, the smaller, the faster the soup will cook. Add the chopped pumpkin to the pan and mix. Pour in 100 ml of hot water and cover with a lid, simmer over low heat, stirring occasionally the pumpkin until it becomes soft.
When the vegetables are ready, beat them with a blender until puree. The main thing is not to forget to pull out the bay leaf.
We heat the cream and add to the vegetable puree. Bring to the desired consistency, mix and heat. Then add the cheese grated on a coarse grater to the hot soup. Heat the soup until the cheese melts. Set aside the pan. I punched a little with a blender, as the children asked for soup faster.
Lightly fry pine nuts or pumpkin seeds. Pour the soup into plates, sprinkle with nuts and, if desired, cinnamon. Enjoy your meal!