BAKED PUMPKIN SOUP

RatingDifficultyBeginner
Yields1 Serving
Cook Time25 minsTotal Time25 mins
 150 g Pumpkin
 1 tbsp Cream 10%
 50 ml Vegetable broth (or boiled water)
 1 tsp Fresh ginger
1

Heat the oil in a deep pan (grease with a pastry brush or a cotton pad) and fry a clove of garlic (bring to a golden color and remove) and grated ginger;

2

In a preheated pan, add the diced pumpkin and lightly fry for a couple of minutes, then add salt and cover;

3

When the pumpkin becomes soft, turn off the heat and mashed the pumpkin with cream and broth with a submerged blender. Preheat mashed potatoes in a pan so that the excess liquid evaporates (if any);

Ingredients

 150 g Pumpkin
 1 tbsp Cream 10%
 50 ml Vegetable broth (or boiled water)
 1 tsp Fresh ginger

Directions

1

Heat the oil in a deep pan (grease with a pastry brush or a cotton pad) and fry a clove of garlic (bring to a golden color and remove) and grated ginger;

2

In a preheated pan, add the diced pumpkin and lightly fry for a couple of minutes, then add salt and cover;

3

When the pumpkin becomes soft, turn off the heat and mashed the pumpkin with cream and broth with a submerged blender. Preheat mashed potatoes in a pan so that the excess liquid evaporates (if any);

BAKED PUMPKIN SOUP

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