How to cook pumpkin cream soup: the secrets of the most autumnal dish
No matter what variety of vegetables there is in the fall, pumpkin is still at the top. You can make all sorts of things from it: cereals, buns, pies, or marmalade. But this is nothing compared to pumpkin cream soup, a favorite fall dish. If you try it at least once, you won't be able to put it down.
The FoodOboz editorial team will tell you how and with what to make pumpkin soup, based on expert advice.
Pumpkin soup with lentils according to the recipe of Anastasiia Bilous, which she shared on her Instagram page.
Pumpkin soup with lentils
Ingredients:
- Baked pumpkin
- Boiled lentils
- Garlic – 1 clove
- Coconut milk
- Sea salt and spices
Pumpkin should be pre-baked and lentils should be boiled
Method of preparation:
- Cut the pumpkin. Chop the garlic.
- Whisk all the ingredients in a blender bowl. If desired, you can cook additionally to make the soup hot.
Serve with nuts, Parmesan cheese, sun-dried tomatoes, herbs, or eggs.
Pumpkin soup with feta according to Anna Kopus's recipe, which she shared on her Instagram page
Recipe for pumpkin soup with feta
Ingredients:
- Pumpkin – 400 g
- Sweet potato – 200 g
- Leek – 150 g
- Carrot – 100 g
- Garlic – 3 cloves
- Boiled water – 200-300 ml
- Nutmeg
- Chili pepper
- Salt
- Feta
- Pumpkin seeds
Pumpkin and sweet potato must be baked in the oven beforehand
Method of preparation:
- Peel and chop the pumpkin and sweet potato. Put them in the oven for 30-40 minutes at 200 degrees.
- Chop the carrots and onions. Fry in a saucepan until soft.
- Add the sweet potato and pumpkin. Add spices and remove from heat.
- Pour in a little boiled water and whisk with a blender.
- Serve with feta and pumpkin seeds.
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