Pumpkin cream soup is one of the tastiest and healthiest dishes you can prepare during autumn. You can make the soup traditionally with milk and dumplings or serve it in a modern style, like Thai or Indian versions. Regardless of the preparation method, ensure the soup is perfectly creamy – thoroughly blend it and then strain it through a sieve to remove any vegetable chunks.
The brightest orange pumpkins are the most vitamin-rich. Pumpkin is loaded with vitamin A, B vitamins (B1 and B2), C, and PP, as well as essential minerals: magnesium, potassium, iron, calcium, and phosphorus. It’s also an excellent source of protein and fiber.
Ingredients for a delicious pumpkin cream soup:
- Main ingredient: pumpkin
- Vegetables: two potatoes, two carrots, 2-4 garlic cloves, one onion
- Spices: allspice, two bay leaves, salt, and pepper
Preparation method:
Wash the pumpkin, peel off the skin, and scoop out the seeds. Cut the pumpkin, carrots, and potatoes into small pieces. Chop the onion and garlic and add them to a pot with heated olive oil. Sauté until they are translucent, then add the prepared pumpkin, carrots, and potatoes.
Pour in enough water to cover the vegetables, add the spices, and cook until the vegetables are soft. After cooking, remove the allspice and bay leaves, then blend the mixture until smooth.
Enjoy your meal! 🙂
