Hello hello beauties, how are you?
Today I desired to eat pumpkin. I love pumpkin, it is one of my favorites in autumn. Pumpkin can be cooked in many variations. And can be used also as decoration very well. I decided for pumpkin soup, easy and fast. Tastes good and is also very healthy!
– 1 kg pumpkin
– 200 potatoes
– 1 l vegetable broth
– 80 g white onions
– 1 pinch of black pepper
– 1 pinch of salt
– 60 g extra virgin olive oil
– 1 pinch of cinnamon
– 1 pinch of nutmeg
To prepare the pumpkin soup start preparing the vegetable broth. Then clean the pumpkin. Cut into slices and remove the peel and the seeds; at this point you will have to obtain 600 g of flesh, then cut into cubes.
Peel the potatoes and cut these into small cubes. Peel the onion, chop finely and then transfer it in a pan with the oil and let it fry on low heat.
Once the onion has changed color, add the pumpkin and potatoes. Also add a portion of the vegetable broth to cover the vegetables, the rest will be added later.
Spice up with salt and pepper. Cook over low heat for 25-30 minutes, adding more vegetable broth from time to time. Once the vegetables are cooked, remove from the heat and blend it all with a mixer, until you get a smooth and homogeneous cream. Then add cinnamon, nutmeg and mix together. Your pumpkin soup is now ready!
The pumpkin soup can be accompanied by croutons.
Keep the pumpkin cream in the refrigerator for 2 days maximum. Alternatively it can be frozen!