We are here this week with a recipe that indicates the arrival of autumn and October; Creamy Pumpkin Soup!
Creamy Pumpkin Soup
We are here this week with a recipe that indicates the arrival of autumn and October; Creamy Pumpkin Soup!
This soup recipe, which can be made with pumpkin, one of the healthy flavors of autumn, is a source of healing. Let's take you to the kitchen for those who are bored with pumpkin dessert and those who are looking for a hot bowl of different soup to drink. You will feel the benefit of every sip of soup you take. Pumpkin is a quick and easy food to consume. Anyway, consuming pumpkin in soup form is the most practical way.
We have news for those who think that pumpkin soup will be sweet. Pumpkin soup tastes almost the same as lentil soup. What makes the pumpkin sweet or salty is what you blend it with and in what form you consume it. With the onions, carrots and spices you will add to the pumpkin, your soup will be delicious and its benefits will increase.
This soup, which you will prepare in a short time, will protect you from diseases, strengthen your immune system and at the same time make you happy with its excellent taste. Prepare your ingredients and you can prepare your soup in a short time by following the steps. Enjoy your meal!
Creamy Pumpkin Soup Ingredients
Instructions
Line the pumpkins, half of an onion, a head of garlic (cut in half without peeling) on parchment paper, pour olive oil, rosemary and salt on it and bake in the oven at 180-190°C/185°F for half an hour.
While they're baking in the oven, finely chop half an onion and fry it in a saucepan, then add the finely chopped carrots and fry until soft. The onion and carrot duo will add both flavor and texture to the soup.
Add the pumpkin, garlic, and water to the pot. We will use a blender to make the ingredients to get the consistency of soup.
Then add 1 pack of cream and salt last and it's ready.
While serving, you can add pumpkin seeds and a little more cream.
Ingredients
Directions
Line the pumpkins, half of an onion, a head of garlic (cut in half without peeling) on parchment paper, pour olive oil, rosemary and salt on it and bake in the oven at 180-190°C/185°F for half an hour.
While they're baking in the oven, finely chop half an onion and fry it in a saucepan, then add the finely chopped carrots and fry until soft. The onion and carrot duo will add both flavor and texture to the soup.
Add the pumpkin, garlic, and water to the pot. We will use a blender to make the ingredients to get the consistency of soup.
Then add 1 pack of cream and salt last and it's ready.
While serving, you can add pumpkin seeds and a little more cream.