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Pumpkin cream soup

Pumpkin cream soup

I had a pumpkin that I passed from place to place, until I decided to make a cream soup from it. I who don't have them with cream soups (that is, I don't go for them);) I can tell you that it is delicious. I prepared it according to Sylvia's recipe. Thanks Sylvia!: - *

  • half a pumpkin = 1 kg.
  • a garlic captain
  • 200 ml. skimmed milk
  • a teaspoon of dried herbs to the grandmother
  • 1 tablespoon olive oil
  • salt
  • pepper

Servings: 4

Preparation time: less than 90 minutes

RECIPE PREPARATION Pumpkin cream soup:

Washed, wiped pumpkin, I cut it in half lengthwise.

I salted peppered, seasoned with herbs and sprinkled with a tablespoon of olive oil.

I put it in the tray next to a clove of garlic cut in half and I covered the tray with aluminum foil.

I put it in the oven at 180 degrees for an hour.

After half an hour I removed the foil.

I took out the tray after the time expired and let the pumpkin cool.

When it cooled, I took the core with a spoon from the peel, I pressed the garlic with my finger, removing the pulp and I put them in the blender until everything became a paste.

I added the milk.

Serve hot with or without croutons.

Good appetite!

Video: How To Make The Best Creamy Pumpkin Soup (January 2022).