Winter pumpkin seed cream soup

Description

A hearty first course. A delicate, aromatic pumpkin cream soup with sunflower seeds – vegetarian, low-calorie, yet highly nutritious. Optionally, you can add ground hot pepper and top the soup with salted pumpkin seeds. This soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month. Serve with fresh herbs and sour cream.

Instructions

1. 1

   Step 1

   Wash the pumpkin thoroughly, cut it with a sharp knife, remove the core with seeds, cut into pieces, and peel the skin.

2. 2

   Step 2

   Place the pumpkin, sliced garlic, salt, and olive oil into a cauldron or casserole dish. Add water until it reaches halfway up the pumpkin and bring to a boil over high heat. Then, reduce the heat to medium and continue cooking the pumpkin until tender.

3. 3

   Step 3

   When the water has evaporated, transfer the ingredients to a blender and process for 5 minutes until a smooth mixture forms.

4. 4

   Step 4

   Return the pumpkin mixture to the saucepan, add the cream, stir, and heat the soup over low heat. Season with salt if needed.

5. 5

   Step 5

   Serve the cream soup hot, sprinkled with sunflower seeds, chopped parsley, and drizzled with a small amount of olive oil.