Pumpkin Puree Soup
A recipe for a delicate and velvety pumpkin soup that is very easy to make. The result is an exquisite first course with a hint of nutmeg and a light aroma of fried onion and garlic. It also includes cream, which beautifully enhances the flavor of the soup. I have already shared a recipe for apple and pumpkin puree soup on the website, which has a different, more intense flavor. Try making pumpkin soup in this variation.
Pumpkin
1 lb (peeled, pear-shaped)
Onion
3.5 oz
Butter
1 tbsp
Nutmeg
1 tsp
Garlic
2 cloves
Salt
to taste
White Pepper
to taste
Cream
To prepare pumpkin puree soup, melt butter in a saucepan with a thick bottom, add finely chopped onion and sauté until soft for 2-3 minutes.
Add pumpkin, cut into large pieces, and sauté for another 2-3 minutes.
Pour in 1 and 3/4 cups of boiling water, add nutmeg, minced garlic, season with salt and pepper.
Simmer until the pumpkin is soft (15-20 minutes). Then blend until smooth using a blender.
Pour the pumpkin puree soup into a bowl and add 2 tbsp of cream. You can create a beautiful pattern with a toothpick and serve.
© Наталья Лиханова
(5/5)
