Project Description
Pumpkin Cream Soup
Serves: 2l
Ingredients:
- 1kg – 1.5 kg pumpkin
- 1 big onion
- 1 parsley root
- 1 carrot
- 3 cloves garlic or 2 tsp. garlic powder
- Black pepper and salt to tatse
- Thumb size fresh ginger
- 1.7 l hot water
- 1 tsp. lemon juice (optional)
Step by step:
- Remove the seeds from the pumpkin. Peel needed piece and cut into small cubes. The smaller they are the faster they cook.
- Peel remaining vegetables and cut into small pieces.
- Peel and mince garlic and ginger.
- Heat up a pot, add a bit of oil and saute the onion with a pinch of salt. Fry it for about 10 minutes, on a medium heat, until golden translucent.
- Add garlic, ginger and black pepper. Mix it.
- Add all the vegetables and sweat for about 10 min with the lid on.
- Add hot water.
- Add salt and pepper to taste and cook until all the vegetables are soft.
- When ready, turn off the heat, pour the soup into a blender and blend until creamy consistency.
- Eat it as it is or with a bit of olive oil or pumpkin seed oil.
Step by step video: LINK
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