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
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.