This is a classic dish that everybody should try during autumn. It’s getting colder outside and we are keener to eat soups. The pumpkin soup with its nutty flavor became one of my favorite dishes during this time of the year.
This recipe is pretty basic and simple but very delicious. I think that some dishes should actually stay this way. It’s creamy and still low in calories and trust me that’s exactly what you need this time of the year! I hope you will enjoy the recipe and you will let me know about that. I wish everybody a lovely Sunday!
Creamy Pumpkin Soup
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 40 minutes mins
Servings 4 People
Equipment
Ingredients
- 1 pumpkin small (500g)
- 1 onion chopped
- 750 ml vegetable broth
- 1 glas milk
- 200 g coconut milk
- 1 pinch cayanne pepper
- salt
- butter for frying
Instructions
Prepare the pumpkin
- Wash the pumpkin and remove the seeds with a spoon.
- Cut into 2 cm cubes.
Prepare the soup
- In a medium, pot fry the onions on butter on medium heat until tender.
- Add broth to it and wait until the mixture is boiling.
- Put pumpkin pices and let it cook for about 10-15 minutes. Check from time to time with the fork if the pumpkin is tender.
- Blend the soup until smooth.
- Add coconut milk and milk to it. If you like more thick soups, leave out the milk.
- Season with salt and cayanne pepper.
- Serve hot.
Tried this recipe?Let us know how it was!