Pumpkin soup

Pumpkin soup

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0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5 (0 votes, average: 0.00 out of 5 )
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Discover this easy pumpkin soup recipe made with pumpkin cream and chicken broth!
To consume hot or cold, this soup is very popular during autumn or winter!

Preparation time
10 min
Cooking time
10 min
Difficulty
easy
Serves
6 people
Meal cost
$
Meal course
Hot Starters
Cold Starters
Posted by
Posted on

Ingredients

Metric US
pumpkin
1 kilogram
potatoes
2
chicken stock
50 centiliters
double cream
200 grams
nutmeg
1 pinch
Parsley bunch
1
salt, pepper
1 pinch
croutons (optional)
60 grams
  1. Peel the pumpkin and keep only the vegetable pulp. Cut into large pieces.
  2. Wash and peel the potatoes. Cut also roughly. In a pressure cooker, stir in the pumpkin pieces and potatoes and steam cook.
  3. In a saucepan, pour a little water and prepare the chicken stock by adding the cubes.
  4. Once steaming is over, you can put the vegetables in a blender and add the hot stock little by little to bind the mixture.
  5. As soon as the mixture becomes homogeneous, add cream and mix. Season with salt, pepper and nutmeg and stir into the saucepan. Bring to boil and cook for one more minute. The mixture should have a velvety consistency, if the stock is too thick, add water to obtain the desired consistency.
  6. Remove from heat as soon as your soup starts to boil.
  7. Serve in a tureen and sprinkle with coarsely chopped parsley. Place on the table and serve with small croutons! Enjoy!
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5 (0 votes, average: 0.00 out of 5 )
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Preparation time
10 min
Cooking time
10 min
Difficulty
easy
Serves
6 people
Meal cost
$
Meal course
Hot Starters
Cold Starters
Posted by
Posted on

Ingredients

Metric US
pumpkin
1 kilogram
potatoes
2 units
chicken stock
50 centiliters
double cream
200 grams
nutmeg
1 pinch
Parsley bunch
1 unit
salt, pepper
1 pinch
croutons (optional)
60 grams
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