Pumpkin cream soup with cream and cheese
Description
Perfect for lunch. A delicious, hearty, and warming soup—creamy pumpkin soup with added favorite vegetables and spices. Pumpkin soup is very easy to prepare and always impresses with its vibrant appearance. The key is choosing the right pumpkin—it should be brightly colored and slightly sweet in taste. That way, the pumpkin soup will be much more flavorful than one made from a pale and tasteless vegetable. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Place celery root and parsley root in a saucepan, boil for 30 minutes. Cut the pumpkin in half and place in an oven preheated to 200 degrees, bake until tender.
- 2
Step 2
In a saucepan, melt the butter and sauté the chopped onion until translucent. Add the chopped carrots and sauté them.
- 3
Step 3
When the vegetables are sautéed, add the sliced potatoes. Pour in the vegetable broth and cook until done.
- 4
Step 4
Remove the baked pumpkin from the oven and scoop out the flesh with a spoon. Combine it with the boiled vegetables.
- 5
Step 5
Using an immersion blender, blend the soup until smooth.
- 6
Step 6
Add the cream, curry, and turmeric, and mix. Add ground pepper to taste, adjusting the spiciness of the dish.