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Pumpkin cream soup

Pumpkin cream soup

Prep: 14 min Cook: 28 min Total: 42 min 1 servings Easy Dinner
Vegetarian Gluten-Free

Ingredients

  • 150 g Pumpkin
  • 30 g Carrot
  • 50 g Potato
  • 25 g Onion
  • 10 g Garlic
  • 10 g Grated ginger
  • 10 g Butter
  • 125 ml Water
  • 50 ml Cream 10%
  • 1 g Smoked paprika
  • 5 g Pumpkin seeds
  • 5 g Dried cranberry

Instructions

  1. 1
    Dice pumpkin, carrot, potato and onion.
  2. 2
    Melt butter in a pot, saute onion until golden.
  3. 3
    Add minced garlic and grated ginger, fry for 1-2 more minutes until fragrant.
  4. 4
    Add diced vegetables, cover with water and cook until soft (about 20 minutes).
  5. 5
    Blend the soup until creamy.
  6. 6
    Add cream, paprika, salt and pepper, bring to a boil but don't let it boil. Stir.
  7. 7
    Serve hot, garnished with pumpkin seeds and cranberries or sun-dried tomatoes.