Cream soup with baked pumpkin

Cream soup with baked pumpkin

Ingredients:

Pumpkin — 500 g
Cream — 150 ml (30-35% fat content)
Olive Oil — 30 g
Garlic — 3 pcs. (cloves)
Basil — 1 tsp (dry)
Turmeric — 1/2 tsp
To taste — salt, freshly ground black pepper

Feta — 50 g
Peeled Pumpkin Seeds — 50 g

Cooking:

  • Peel and chop the pumpkin into small pieces.
  • Mix olive oil and spices.
  • Mix pumpkin and peeled garlic well with oil.
  • Put on a baking sheet covered with parchment.
  • Bake for 20 minutes at 180 ° C. Bring the cream to a boil.
  • Put the pumpkin in cream, beat with a blender until smooth.
  • Cover the pot and leave for 10 minutes.
  • When serving, sprinkle the finished dish with pumpkin seeds and cheese.
Cream soup with baked pumpkin
Cream soup with baked pumpkin

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