Creamy Pumpkin Soup

Name: Creamy Pumpkin Soup
Ingredients: 700 g pumpkin peeled; 100 g onion; 5 g garlic minced; 10 g roasted unsalted nuts; 10 g unsalted butter; 700 ml hot water; 200 ml warm whole milk; 1 tbsp cooking oil; 1 tsp salt; 0.5 tsp ground black pepper

Serves 1

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Creamy Pumpkin Soup

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Serves 1

Directions

1Heat a pan over medium-low heat and add the cooking oil. Add the minced garlic and sauté until fragrant, then add the onions and cook until softened.
2Add the pumpkin and sauté for 1–2 minutes. Add the nuts and mix well, then pour in the hot water. Bring to a boil over medium-low heat, then cover and simmer on low heat.
3Turn off the heat and remove the lid. Use a blender to blend the ingredients until smooth and creamy. Add the butter and milk. Return to low heat and stir until the soup is warmed through. Season with salt and black pepper.

Ingredients

700 g pumpkin, peeled
100 g onion
5 g garlic, minced
10 g roasted unsalted nuts
10 g unsalted butter
700 ml hot water
200 ml warm whole milk
1 tbsp cooking oil
1 tsp salt
0.5 tsp ground black pepper

Equipment

panblender

Tips

Be sure to turn off the heat before blending the ingredients to prevent the boiling mixture from splashing.

Creamy Pumpkin Soup

Serves 1

facebook.com

Creamy Pumpkin Soup

facebook.com

Serves 1

Directions

1Heat a pan over medium-low heat and add the cooking oil. Add the minced garlic and sauté until fragrant, then add the onions and cook until softened.
2Add the pumpkin and sauté for 1–2 minutes. Add the nuts and mix well, then pour in the hot water. Bring to a boil over medium-low heat, then cover and simmer on low heat.
3Turn off the heat and remove the lid. Use a blender to blend the ingredients until smooth and creamy. Add the butter and milk. Return to low heat and stir until the soup is warmed through. Season with salt and black pepper.