Pumpkin cream soup

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I made this soup a few weeks ago, but it wasn’t its time. Until today. If you don’t find pumpkin in the supermarket (I believe you can’t find it in the marketplace anymore), remember the recipe till next fall. I put the pumpkin (one kilogram) in a pot with three and a half liters of water. Accompanying the pumpkin, there were half a kilogram of carrots, celery, parsley, onion and garlic, all cleaned and chopped. Maybe there were 600 grams. I added salt and I let it boil.

I put the blender in the soup and made the cream. Rather thin.

I mixed three tablespoons of cooking cream with soup from the pot, I poured it back into the pot and I let it simmer on low heat for another ten minutes. On very low heat.

Whoever wanted got some browned bacon. Truth be told, everybody wanted some.

We ate the soup with ciabatta and basil. It could have had two drops of pumpkin oil or balsamic vinegar reduction. Stay healthy.

 

Special thanks to
Oana Bodnariuc, Authorized Translator
oana.bodnariuc@gmail.com
facebook.com/oana.bodnariuc

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