Pumpkin Cream Soup with Greens and Seeds
⏳ Time
30 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
Pumpkin cream soup with greens and seeds
Ingredients
- Pumpkin - 14.1 oz
- Salad Potatoes - 2 pieces
- Sweet Red Onion - 1 piece
- Garlic - 2 cloves
- Grated Ginger Root - 1 tablespoon
- Cream 22% - 8 fl oz
- Salt - to taste
- Ground Black Pepper - to taste
- Pumpkin seed oil - to taste
- Water - 1 qt
Step by Step guide
Step 1
Prepare the necessary ingredients. Peel and dice the pumpkin and potatoes. Chop the onion. Cut the ginger root into large pieces.
Step 2
In a heavy-bottomed pot, heat vegetable oil, add the onion, garlic cloves, and ginger slices. Sauté the onion until translucent. Remove the garlic and ginger.
Step 3
Add the pumpkin to the onion. Sauté over medium heat until partially cooked. Add 1.5 liters of clean water or meat broth. Cook until the pumpkin is soft, then add the potatoes. Cook the soup until the potatoes are done.
Step 4
When the vegetables are cooked, remove the pot from the heat and let it cool slightly. Blend with an immersion blender until smooth.
Step 5
Return to the heat, adding salt and pepper. Without bringing to a boil, cook for a few minutes, then remove from heat and add the cream.
Step 6
When serving, add fresh greens and pumpkin seeds.
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