Pumpkin cream soup recipe

Pumpkin cream soup recipe

Pumpkin cream soup recipe

Ingredients:

• Pumpkin - 500-600 g
• Onions - 1 pc.
• Cream - 50-100 ml
• Olive oil - 2 tbsp
• Bacon - to taste
• Parmesan cheese - to taste
• Black pepper - to taste
• Salt - to taste
• Water - 600 mL

Preparation:

1. Chop the onion.
2. Pour into a pan of olive oil (can substitute sunflower) and fry a little onion.
3. Cut the pumpkin into cubes.
4. Put the pumpkin in a saucepan to the onions, fry some more. Add salt and pepper to taste.
5. Add to the pan and cook the pumpkin water until done (until tender).
6. Cooked pumpkin punch blender, gradually adding the broth in which it was cooked to the right consistency of soup. Pumpkin soup can already be considered ready and serve, but if you're a fan of gentle flavor with a creamy soup,  you want add to  the soup a little cream and warm over medium heat.
7. Cut the bacon, grate cheese (or other hard cheese).
8.  Fry the bacon on a dry frying pan.
9.  I sometimes provide to the soup crisp crackers or salted sticks (shortbread dough sprinkled with Provencal herbs and coarse sea salt, bake until lightly golden brown).
10. Ready to pour soup bowls, top with fried bacon and grated parmesan cheese and serve immediately.

Bon Appetit!

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