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Pumpkin Soup

pumpkin soup without blending

pumpkin soup without blending

pumpkin soup without blending

Warm up your winter evening with this nutty, sweet and creamy pumpkin soup. There is nothing better than dunking crusty bread into a hot bowl of soup.

Making the pumpkin soup without blending is a healthier twist on this classic recipe. Blending veggies destroys the fiber which is an essential part of a healthy diet. As well as aiding digestion, fiber adds bulk to your diet and increases feeling of fullness, a key factor in maintaining a healthy weight.

Ingredients:

  • 1 kg pumpkin, remove the seeds
  • half an onion, diced
  • 3 cloves garlic, crashed
  • 40g butter
  • 1 L water or vegetable stock
  • 100 ml cream
  • salt and pepper

Instructions:

  • Cut the pumpkin into medium- sized chunks. Microwave on high power for 5-7 minutes or roast in the oven at 180c for half an hour until soft. Remove the pumpkin skin and dice into small pieces.
  • Heat the butter in a large saucepan over medium heat. Cook onion and garlic, stirring, for 5 minutes until golden.
  • Add pumpkin, water, cream, salt, simmer for half an hour until the pumpkin is soft.
  • Mash the soup with a potato masher, adding a little more water if you like a thinner consistency.
  • Add toasted pine nuts and black pepper before serve.

 

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Yum

奶油南瓜汤:

  • 将南瓜去籽,切成块,放入微波炉转5-6分钟,或者烤箱180度,半个小时
  • 将南瓜去皮,切成小块
  • 50克黄油和切碎的半个洋葱,三个大蒜炒至金黄,
  • 放入100毫升奶油,切好的南瓜,一升水,盐,小火煮半个小时,直到南瓜熟烂,
  • 将南瓜用木勺或土豆捣碎器捣烂,
  • 加入黑胡椒和烤过的松子即可上桌。

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