Creamy Pumpkin Soup Recipe

Delicious Pumpkin Soup to Enjoy in Winter.

Pumpkin cream is probably the queen of all creams in many people’s houses, the favourite of adults and children. Pumpkin cream is delicious and it can be eaten in cold weather as well as in hot weather, as a first course at lunchtime and as a single dish for dinner.

This pumpkin cream, in addition to being exquisite, is very light, so it is suitable for those who enjoy eating healthy meals.

Ingredients:

• 750 g of pumpkin (already clean)
• 1 potato
• 1 onion
• 2 garlic cloves
• 250 ml of liquid cream
• Pinch of salt and black pepper
• Extra virgin olive oil
• Parmesan cheese

Preparation:

1. Peel the onion and cut into Julienne.
2. Peel the potato and cut into pieces.
3. Peel the pumpkin and remove the threads and seeds, then cut it into small cubes.
4. Put two or three tablespoons of extra virgin olive oil in a pot and poach the onion and garlic over low heat.
5. When the onion and the garlic begin to get a golden colour, add the pumpkin and potato, sauté for a couple of minutes and add the water. Let it all cook for about 20 minutes.
6. After this time, add the liquid cream and blend very well with the blender.
7. Once you are done blending, cook the pumpkin cream on low heat for 3 more minutes.
8. Serve and sparkle a couple of spoons of Parmesan cheese, or anything you like.
9. Enjoy.