Pumpkin Cream Soup with Milk
⏳ Time
40 minutes
🥕 Ingredients
7
🍽️ Servings
3
Description
The finished soup can be served with sour cream, herbs, and croutons.
Ingredients
- Pumpkin - 17.6 oz
- Onion - 3.5 oz
- Carrot - 7.1 oz
- Milk - 7 fl oz
- Chicken Egg - 1 piece
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Peel the pumpkin and cut it into pieces of 4–5 cm. Cut the onion in half. Chop the carrot to cook it faster.
Step 2
Pour cold water over the vegetables, just enough to cover them lightly, and cook until softened.
Step 3
Blend the cooked vegetables until smooth. You can drain some of the water before blending and add it back as needed.
Step 4
Place the resulting mixture over low heat, add salt and pepper. Meanwhile, pour a glass of milk, crack the egg into it, and whisk until smooth. When the puree starts to boil, gradually pour in the milk while stirring constantly. Bring to a boil.
Step 5
Remove from heat and add butter.
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