In the cold season, I want more warming food. Pumpkin cream soup is perfect for such a case. It is thick, nutritious and very healthy. To prepare a dish, you will need an immersion blender and half an hour of free time.
Ingredients
Step-by-step cooking recipe
Peel the pumpkin and cut into small cubes.
Peel the onion and garlic from the husk and chop.
Heat the oil in a frying pan, add the onion, garlic and fry until golden brown.
Add the pumpkin and continue frying for another 5 minutes.
Put the roast in boiling water and boil it all together for 15 minutes.
Remove the soup from the heat and grind with an immersion blender until smooth.
Add salt, pepper, pour in cream and heat over low heat for 2 minutes. Do not allow boiling, otherwise the cream will curdle!
Leave the finished soup under the lid for 10 minutes. Serve sprinkled with chopped dill.
