Intro: Smooth Pumpkin Soup
Since I had leftovers from the making of Pumpkin cake, I decided to use the rest of the pumpkin to make a soup..lot's of it!
This soup is easy to make and a good meal during cold winter days.
You can also use this recipe for different soups for example changing pumpkin to zucchini.
Step 1: Ingredients
The ingredients are:
- Pumpkin (as much as you want)
- Onion (one or two)
- Couple of big potatoes (I didn't have very big potatoes)
- 2 Carrots
- 1 Big tomato or few small ones
- Spices ( you can choose your favorite spices, this time I put just black pepper and rosemary)
- Vegetable broth
Step 2: Chopping and Frying
As the title says, chop pumpkin, onions, carrots and potatoes and fry everything together. Add salt.
Step 3: Adding Liquids
In the meanwhile prepare the broth. When the veggies are fried enough (pumpkin will get mushy but its fine) add the broth and the spices.
Let cook for about 30 minutes on low heat.
Step 4: Mixing
Once the veggies are cooked mix the soup with the immersion blender then add cream and let boil for 1 minute.
Take the pot away from the stove and add the tomatoes then mix again.
The soup is ready to be served!
I garnished with roasted onions but you can also use fried and crunchy bacon or bread croutons.