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Pumpkin cream soup
Pumpkin cream soup is the perfect combination of delicate flavor and health benefits. It will definitely become your favorite dish on the autumn table.
Food blogger Olha Riabenko showed how she cooks pumpkin cream soup on Instagram. This is a very beautiful dish that has an incomparable taste. The cook also told us about the secret ingredient that makes it spicy.
Ingredients
- pumpkin - 1 kg
- leek - 1 pc
- parsley root - 1 pc
- potatoes - 3 pcs
- carrots - 2 pieces
- garlic - 1 head
- oil - 3-4 tbsp
- salt
- pepper
- thyme - a few sprigs
- curry - 2 tsp
- dried ginger - 2 tsp
- cream or coconut milk - 400 ml
- water - 600-800 ml
Ingredients for serving
- pumpkin seed oil
- fried shrimps (optional)
Method of preparation
1. Wash the pumpkin, remove the seeds and cut it into medium pieces. Chop the carrots and potatoes.
2. Put the vegetables on a baking sheet lined with parchment.
3. Add garlic, curry, dried ginger, salt and pepper. Drizzle with oil.
4. Bake in a preheated 210°C oven for 35-40 minutes until the vegetables are tender.
5. Then transfer the vegetables to a saucepan and squeeze the baked garlic.
6. Add cream or coconut milk and water and beat until smooth.
7. Add more water if necessary to achieve the desired thickness of the soup.
8. Season with salt and pepper to taste.
9. Serve the soup with pumpkin seed oil, roasted pumpkin seeds and, if desired, fried shrimp.
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