Pumpkin cream soup

Pumpkin cream soup

Pumpkin cream soup

Pumpkin cream soup


Pumpkin cream soup — quite tasty and healthful. Even if you don’t love the pumpkin, you’ll love this recipe, because its taste is not very strongly felt, and the soup turns out tender andfragrant.

After cooking, you get 3 servings

Preparation time: 30 minutes


  • pumpkin — 350 grams
  • carrots — 50 grams
  • onion — 100 grams
  • potatoes — 200 grams
  • chicken — 150 grams
  • cheese — 50 grams
  • milk — 100 grams
  • cream — 100 grams
  • salt, oregano, pepper, garlic — to taste


Method of preparation:

Cut into large pieces cleaned pumpkin. Fill the pumpkin with a little water (to completely cover) and cook for 20 minutes. Potatoes cut into small pieces. Finely chop the carrots. Onions cut into half rings. Lightly fry the onion in vegetable oil. add carrots and potatoes After a couple of minutes. Fry and merge oil. Add water to cover the vegetables completely. When the water boils away, remove the vegetables from the heat. Drain the water from the pot with pumpkin and add it to the rest of the vegetables.

Carefully interrupting blender. Add the cream cheese. Pour 100 g cream. There also add the milk. Gently mix. Chicken fillet cut into thin slices. Send the fillets in a soup. Mix, put on fire. Bring to a boil, add salt, black pepper, dried garlic and oregano. Mix — and pumpkin cream soup is ready.

Even you can cook very tasty Pasta with zucchini & shrimp

You can leave a response, or trackback from your own site.

Leave a Reply