Pumpkin soup

1 pumpkin medium, peeled and cubed

1 onions medium, chopped

1 garlic cloves thinly sliced

95 cl of vegetable broth

Optional

120 ml of fresh cream

To taste

salt

To taste

pepper

olive oil

Saucepan

Mixer

Hand blender

Wooden spoon

1. 1

   Heat a drizzle of olive oil in a saucepan over medium heat. Add the onions and sauté until translucent.

2. 2

   Add the minced garlic and sauté for a minute until fragrant.

3. 3

   Add the pumpkin cubes to the pan and mix with the onions and garlic for a few minutes.

4. 4

   Pour the vegetable stock into the saucepan. Bring to the boil, then reduce the heat and simmer for about 20-25 minutes, until the pumpkin is tender.

5. 5

   Remove from the heat and use an immersion blender to puree the mixture smooth.

6. 6

   Add the crème fraîche (if using) and mix well. Season to taste with salt and pepper.

7. 7

   Serve warm in bowls, perhaps with a drizzle of extra crème fraîche to garnish.

Nutritional Information

Calories 150 kcal

Fats 6 g

Proteins 2 g

Carbohydrates 22 g

Fiber 3 g

Minerals 150 mg

Autumn, Winter

This recipe is in season!

lopldoai16

On 7/8/2024

★★★★★

Facile et rapide 👍