Pumpkin Soup Recipe
Summary
Difficulty LevelEasyHealth IndexHealthy
Ingredients
| Butter | 4 Ounce | |
| Large onion-1-thinly sliced | ||
| Pumpkin flesh-1 lb (450 g) -thinly sliced | ||
| Potatoes-1/2 lb (225 g)- thinly sliced | ||
| Water | 2 Pint | |
| Sour cream | 8 Fluid Ounce | |
| Sea salt | 1 To taste | |
| black pepper | 1 | |
| Ginger-Ground | ||
| Wholemeal bread or crackers-fried | ||
Directions
MAKING
1. In a large pan, heat the butter
2. Add the onions to the hot butter
3. Sauté the onions till they are soft and transparent for four minutes
4. Add the pumpkins and potatoes to the mixture
5. Cook gently for four minutes for more
6. Pour the water into the pan and boil for 30 minutes until the vegetables are soft
7. Set up a sieve on a bowl and pass the vegetables through the sieve till a smooth paste is acquired
8. Reheat the soup and add the cream to the mix
9. Season with salt, pepper, and ginger
SERVING
10. Serve with snippets of fried bread or crackers
1. In a large pan, heat the butter
2. Add the onions to the hot butter
3. Sauté the onions till they are soft and transparent for four minutes
4. Add the pumpkins and potatoes to the mixture
5. Cook gently for four minutes for more
6. Pour the water into the pan and boil for 30 minutes until the vegetables are soft
7. Set up a sieve on a bowl and pass the vegetables through the sieve till a smooth paste is acquired
8. Reheat the soup and add the cream to the mix
9. Season with salt, pepper, and ginger
SERVING
10. Serve with snippets of fried bread or crackers
Chef
