Delicious Pumpkin Cream Soup
My family traditional recipe. I like cooking all kind of pumpkin dishes. (Soups, deep, bread, pies, cakes and even juice). Description of my kitchen work with the pumpkin is:"we really love when mom cooks this soup, but not on every day bases :)"
Total Steps
2
Ingredients
15
Tools Needed
6
Related Article
http://www.mycookinghut.com/2008/09/26/fish-congee/Ingredients
- 1.0 kg orange pumpkin, skinned and chopped
- 1.0 carrot
- 1.0 potato
- 2.0 tablespoons butter
- 1.0 onion
- celery leaves
- parsley leaves
- 1.0 cup sour cream
- 2.0 tablespoons fine Italian rice
- salt
- pepper
- 1.0 tablespoon extra vergine olive oil
- parmesan
- green olives
- 1.5 liters water
Instructions
Step 1
Chop the pumpkin, potato, and carrot, then mix them with the sliced onion. In a pot, heat one tablespoon of butter and one tablespoon of olive oil over low heat. Add the chopped vegetables and cook until soft. Season with salt and pepper, add celery leaves, and 1.5 liters of water. Cook for about half an hour. Remove all the vegetables from the soup and blend them into a smooth puree. Return the puree to the pot, mix it with the soup, add the rice, and bring it to a boil. Remove from the heat and stir in the remaining tablespoon of butter.
Step 2
Ladle the soup into individual bowls. Garnish each serving with sour cream and sliced parsley leaves. Serve immediately with grated parmesan cheese and green olives on the side.