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:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/gDLgDCttmp9qfOdhSi1z/684db56410a79214cc4a41740d16fa.jpeg "Hokkaido Pumpkin Cream Soup")
Source: Einladung_zum_Essen from Pixabay
Hokkaido Pumpkin Cream Soup
Pumpkin cream soup is the perfect meal for cold autumn and winter days. There is no need to peel the Hokkaido pumpkin and it is full of nutrition and flavor.
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Ingredients
number of servings
4
- 1 pcs Hokkaido pumpkin
- 2 pcs carrot
- 1 pcs onion
- 2 cloves garlic
- 1 l vegetable broth
- 200 ml cooking cream
- 1 teaspoon salt
- 1⁄2 teaspoons ground black pepper
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Directions
45 min.
1. Step
Clean the pumpkin and vegetables and cut them into smaller pieces.
2. Step
Fry the chopped onion and garlic until golden in the pan.
3. Step
Add the pumpkin, carrot and pour over the broth. Cook until the vegetables are softened.
4. Step
When the vegetables are soft, blend them into a smooth cream and add cooking cream. Season with salt and pepper.
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