Of all the dozens of variations of pumpkin cream soups, this is my favorite recipe. Here both rich taste and pleasant texture are the main components of success. When serving, sprinkle the dish with seeds or crackers. And you can also add a little feta or cream cheese.
Ingredients
Step-by-step cooking recipe
Peel the pumpkin from the seeds and peel and cut into cubes of about 2 cm. Cut carrots and potatoes in the same way.
Chop the onion, pass the garlic through a press, and fry them in vegetable oil. Add salt and spices.
Put the roast and the rest of the vegetables in a saucepan, pour in the broth and boil for about 20 minutes. Instead of broth, you can take ordinary water.
Remove the soup from the heat, puree it with a blender, add cream to the desired consistency and mix.
Heat everything together for a few more minutes on the stove.
