Pumpkin cream soup
Ingredients
- Pumpkin 1 kg;
- Garlic 3 pieces;
- Bulb onions 3 pieces;
- Olive oil 2 tablespoons;
- Cream 250 g;
- Solt
- Nutmeg
- Pumpkin oil
How to cook
Cut the pumpkin cubes, add chopped onions and garlic, simmer (do not brown until brown) in warm oil with constant stirring for 5 minutes.
Add 250 g of broth and cook until softening the pumpkin (about 30 minutes).
The resulting mass whisk to mash, pour the remaining broth, bring to a boil, add cream, salt, pepper nutmeg, pumpkin oil to taste.
