Pumpkin Cream Soup

A soup that charms with its pleasant taste and appearance.

Details

  • Preparation Time: 8 minutes
  • Cooking Time: 18 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 800 g Small pumpkins

  • 1 piece Onion, raw

  • 2 pod Garlic, fresh

  • 2 spoons Oil, olive

  • 800 ml Soup base, chicken, cube

  • 150 ml Sweet cream

  • 2 pinch Salt, table

  • 2 pinch Spices, pepper, black

Steps

  1. Wash the pumpkins and cut them into smaller pieces. Peel the onion, clean it, and cut it into quarters. Peel the garlic and cut the cloves in half.

  2. Place a larger pot on the stove and heat the oil. Add the pumpkins, garlic, and onion to the pot and quickly sauté them while stirring. Pour in the soup base (or plain water) and cook over moderate heat for about 15 minutes.

  3. Once the vegetables soften, blend the soup smoothly with an immersion blender. Stir in the cream and season with pepper and salt to taste. Serve the soup in deep bowls and enjoy immediately.

Nutrition Information (Per 100g)

  • Calories: 43.73 kcal
  • Fat: 2.11 g
    • Saturated Fat: 0.21 g
  • Carbohydrates: 4 g
    • Sugars: 0.42 g
  • Protein: 1.9 g
  • Fiber: 0.95 g

Advice

You can enhance the flavor by stirring in a bit of olive oil just before serving.