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Cream of pumpkin soup

I love this soup because it always reminds me of home and my past. I found the recipe years ago and have made it many times since. It has been a success every time!

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Ingredients

number of servings
4
  • 1 large pumpkin Added to
  • 1 Head onion Added to
  • 3 clove garlic Added to
  • 1 l Vegetable soup stock Added to
  • 3 dl heavy cream Added to
  • 1 moka spoon Ground pepper Added to
  • 1 moka spoon salt Added to
  • 2 tablespoon olive oil Added to
  • Parsley (for decoration) Added to
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Directions

60 min.
1. Step

First clean and dice the pumpkin flesh. Chop the onion and garlic. As you will be blending it later, you don't need to chop it too finely.

2. Step

Pour olive oil into a hot pan and add the chopped onion and garlic. Sauté until translucent, stirring regularly to prevent burning.

3. Step

Add the pumpkin cubes, season with salt and pepper and pour in the vegetable stock. Cook over a medium heat for 20-30 minutes or until the pumpkin is tender.

4. Step

When the pumpkin is soft, add the cream and blend with a stick blender (or you can use a blender). If the soup seems too thick, add a few drops of water.

5. Step

Then put the soup back on the fire and bring back to the boil. Meanwhile, season with salt and pepper to taste.

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