Pumpkin cream
Soups are an inseparable part of the cold weather. Today I have prepared a recipe for the simplest and best creamy pumpkin soup for you.
Ingredients
- Hokkaido pumpkin
- Cream/ Soft cheese (light version)
- beef broth
- salt
- pepper
- curry spices
- olive oil
- sunflower seeds
Directions
1) Wash the pumpkin and cut it into smaller cubes (if the skin is nice - otherwise peel)
2) Put in a pot and cover with water so that the pumpkin is submerged
3) When the water starts to boil, add broth and stir well - cook until soft.
4) Meanwhile, fry the sunflower seeds in a dry pan
5) Pour most of the water (leave about 1/3) so that it is not puree, but a thick soup - If you are not sure, pour the water somewhere in the bowl next to it, so that you can dilute if necessary.
6) Mix the pumpkin with the rest of the water and add 3 tablespoons of cream cheese, half a teaspoon of curry and salt and pepper to taste.
7) Serve sprinkled with roasted sunflower seeds