A very tasty and satisfying warming first course is pumpkin puree soup with the addition of other favorite vegetables and spices. Preparing pumpkin soup is very simple and always pleases with its bright appearance. The main thing for this is to choose the right pumpkin - it should be of a bright saturated color and sweetish in taste. Then the pumpkin soup will turn out to be much tastier than the one made from a pale and tasteless vegetable.
Purpose: For lunch / For dinner
Main Ingredient: Vegetables / Pumpkin
Dish: Soups / Cream Soup
- Pumpkin - 2 Kilograms
- Carrots - 2 Pieces
- Potatoes - 4 Pieces
- Onion - 2 Pieces
- Cream - 200 Milliliters
- Curry - 2 Teaspoons
- Turmeric - 1 Teaspoon
- Ground chili - 1 pinch
- Salt - 1 Pinch
- Celery Root - 2 Pieces
- Parsley Root - 3 Pieces
- Vegetable oil - 4 tbsp. spoons
- Sheep feta cheese or Roquefort cheese - 50 Grams
How to make "Creamy Pumpkin Soup with Cream and Cheese"
Put celery and parsley root in a saucepan, boil for 30 minutes. Cut the pumpkin in half and send to the oven, preheated to 200 degrees, bake until soft.
In a saucepan, stir up the oil, fry the chopped onion until transparent. Add chopped carrots and sauté them.
When the vegetables are browning, add the chopped potatoes. Pour in vegetable broth and cook until tender.
Remove the baked pumpkin from the oven and use a spoon to scoop up the pulp. Combine it with boiled vegetables.
Use a hand blender to whisk the soup until smooth.
Add cream, curry, turmeric and stir. Add ground pepper, completing the spiciness of the dish.