Pumpkin Cream Soup (simple)

Ingredients

• 500 g pumpkin (peeled and chopped)
• 250 ml heavy cream (one small carton of cream)
• 0.25 onion (finely chopped)
• 2 garlic (cloves)
• salt (to taste)
• pepper (to taste)

Steps

1. 1

   Place the pumpkin pieces in a pot with water and cook for about 20 minutes or until they are completely soft and cooked through.

2. 2

   When the pumpkin is almost ready, heat a pan and sauté the chopped onion with the garlic; season with salt and pepper to taste.

3. 3

   Once the sauté is ready, add the carton of heavy cream to the pan and stir constantly for about 5 minutes.

4. 4

   Reserve some of the pumpkin cooking water and drain the pumpkin.

5. 5

   Place the cooked pumpkin and the onion-cream mixture into a blender. Blend until smooth; if it is too thick, add a bit of the reserved cooking water until the desired consistency is reached.

6. 6

   Serve the cream soup hot. You can accompany it with croutons or buttered toast.

Notes

If you prefer a lighter texture, you can substitute part of the heavy cream with whole milk or vegetable broth.

Nutrition per serving

• soup
• cream soup
• pumpkin
• vegetarian
• winter
• starter
• easy