pumpkin soup recipe | how to prepare easy creamy pumpkin soup

Cooking Creamy Pumpkin Soup

You will need
  • - juicy pumpkin pulp 530 g;
  • - Onion 1 pc .;
  • - potatoes 140 g;
  • - carrots 120 g;
  • - butter 3 tbsp. spoons;
  • - grated ginger 1 tsp;
  • - chicken or vegetable broth 650 ml;
  • - dry white wine 120 ml;
  • - fresh fatty cream 120 ml;
  • - fragrant parsley 5 sprigs;
  • - any mushrooms 230 g;
  • - a little ground nutmeg;
  • - cardamom, salt, pepper to your taste.
Juicy pumpkin pulp cut into large slices. Wash the onions, peel, finely chop and fry in a pan with pumpkin. Wash, peel, and cut carrot, potatoes, garlic, and ginger into small cubes. Next, fry all the vegetables in oil and add a little cardamom.
Mix white wine with broth and bring it to a full boil over medium heat. Then add the resulting vegetables to the broth and boil them for about 35 minutes.
From the resulting soup, mash, salt, pepper and sprinkle with nutmeg. Then add there fresh cream, mix thoroughly and bring to the boil again.
Wash the mushrooms, peel, chop and boil them in boiling water, add salt. Rinse the parsley, dry a little and tear off the greens from the stalks. When serving, put mushrooms in the soup and sprinkle with chopped herbs.
The dish is designed for 5 servings.

Video: Creamy pumpkin soup

How to make amazing pumpkin soup with Curtis Stone – so easy!
Cooking Creamy Pumpkin Soup

How to make Easy Pumpkin Soup
Cooking Creamy Pumpkin Soup

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