Pumpkin cream soup with rosemary and cream

Pumpkin cream soup with rosemary and cream.

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Pumpkin cream soup with rosemary and cream

Another great soup for pumpkin lovers

  • 500 gr Pumpkin pulp
  • 1 Onion
  • 2 tbsp Oil
  • 1/2 tbsp Chopped rosemary
  • 500 ml Vegetable broth
  • 200 ml Double cream
  • 1 Lemon juice
  • 1 pinch Salt
  • 1 pinch Pepper
  • 1 pinch Granulated sugar
  1. Cut the the pumpkin into cubes, finely chop the onion.

  2. Heat vegetable oil in a pan. Fry onion, pumpkin and rosemary in it.

  3. Pour in the broth, cover the vegetables with a lid and cook for 20 minutes.

  4. Blend the soup while pouring cream.

  5. Boil the soup again.

  6. Stir it with lemon juice.

  7. Do not rush to add all the juice from a whole lemon at once, add it to taste.

  8. Season to taste with salt, white pepper, sugar.

You can add ground ginger and nutmeg for a bouquet of aromas and give another flavouring note.

Food photo created by KamranAydinov – www.freepik.com

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