Creamy pumpkin soup

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INGREDIENTS:
* 1 larger Hokkaido pumpkin
* 1 tomato
* 2 carrots
* 3 cloves of garlic
* butter
* a piece of celery root
* spices (turmeric, cumin, curry, red pepper) - all one teaspoon
* salt, pepper
 
OPIS POSTOPKA: Peel the pumpkin, rinse with water and cut it into small pieces. Melt the butter in a pot and add the garlic. Fry a little and then add the pumpkin cubes. Fry again (not over high heat so that the garlic does not burn).
Then add the carrots, celery and tomatoes (pre-peel the tomatoes and slice them).
Add enough water to cover all the pumpkin pieces (if you want a thinner soup, just add more water).
Add salt, pepper and cumin.

Cook for about 10 minutes or check by piercing the pumpkin with a fork to see if it's tender. If the fork effortlessly slides through, it’s cooked.

Mix with a hand blender until everything is mixed. Then add the remaining spices and stir. Let it simmer for about 2 more minutes.

PREPARED BY: Eva Boto

INGREDIENTS:* 1 larger Hokkaido pumpkin* 1 tomato* 2 carrots* 3 cloves of garlic* butter* a piece of celery root* spices (turmeric, cumin, curry, red pepper) - all one teaspoon* salt, pepper   OPIS POSTOPKA: Peel the pumpkin, rinse with water and cut it into small pieces. Melt the butter in a pot and add the garlic. Fry a little and then add the pumpkin cubes. Fry again (not over high heat so that the garlic does not burn).Then add the carrots, celery and tomatoes (pre-peel the tomatoes and slice them).Add enough water to cover all the pumpkin pieces (if you want a thinner soup, just add more water).Add salt, pepper and cumin. Cook for about 10 minutes or check by piercing the pumpkin with a fork to see if it's tender. If the fork effortlessly slides through, it’s cooked. Mix with a hand blender until everything is mixed. Then add the remaining spices and stir. Let it simmer for about 2 more minutes. PREPARED BY: Eva Boto  Peel the pumpkin, rinse with water and cut it into small pieces. Melt the butter in a pot and add the garlic. Fry a little and then add the pumpkin cubes. Fry again (not over high heat so that the garlic does not burn).Then add the carrots, celery and tomatoes (pre-peel the tomatoes and slice them).Add enough water to cover all the pumpkin pieces (if you want a thinner soup, just add more water).Add salt, pepper and cumin. Cook for about 10 minutes or check by piercing the pumpkin with a fork to see if it's tender. If the fork effortlessly slides through, it’s cooked. Mix with a hand blender until everything is mixed. Then add the remaining spices and stir. Let it simmer for about 2 more minutes.
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