Cream-soup of pumpkin

Cream-soup of pumpkin


Ground black pepper to taste
Salt to taste
Pumpkin seeds peeled 50 g
2 tablespoons sugar
Parsley 20 g
Cream 200g
Brandy 50 g
Butter 100g
6 cloves garlic
Red onion 1 clove
Pumpkin 1 kg
Chicken broth 1 L


1. Finely chop the red onion and garlic and fry in a deep skillet with butter. First, onion, and when it is soft – garlic. Garlic fried just before the strong flavor – no longer. Refried garlic – bitter.
2. Next you need to pour into a saucepan finely diced pumpkin flesh and fry it with onions and garlic, making sure that nothing is burnt, and constantly stirring the entire company.
3. Once the pumpkin softens a bit, it is easy to define the touch of a spoon, pour the brandy into the pan and cook for another five minutes until the alcohol has evaporated.
4. Then you have to pour the contents of the skillet chicken broth, add pepper, salt, sugar and boil for 5-7 minutes.
5. The resulting mush break in a blender along with low-fat cream and parsley. Serve with a dry frying pan fried peeled pumpkin seeds.

Cream-soup of pumpkin. Recipe:

Posted in Soups
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