Delicious Pumpkin Cream Soup


1 kg of orange pumpkin, skinned and chopped
2 spoons of butter,
Celery and parsley leaves,
1 cup of sour cream,
2 spoons of fine Italian rice,
1 spoon of olive oil, extra vergine


Pumpkin, potato and carrot chop and mix with the sliced onion. One spoon of butter and a spoon of olive oil and vegetable put in the pot and heat over low heat until it get soft. Add salt and pepper, celery leaves and 1,5 l of water. Cook about half an hour, then took all vegetable from the soup and smooth it in nice puree. Mix with the soup adding the rice, put it to boil. Remove from the heat, put in a spoon of butter.
Ladle the soup into bowls and garnish with sour cream and sliced parsley leaves. Serve with parmesan and green olives.




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 :)"


6.0 or 8 portions.


Sunday, April 18, 2010 - 8:06am


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