Krem z dyni | labzdrowia

Pumpkin cream

November 21, 2020

Fall is pumpkin, and pumpkin is also cream soup. You can make it in vege and garnish with roasted pumpkin seeds or small croutons. If you like shrimp you can put three on top of the soup for garnish or to add seafood - a few pieces for decoration. It all depends on your taste preferences.

The soup is there proudly creamy, not bland, a if you have a peeled pumpkin or ready pumpkin puree you can make this soup in less than 30 minutes. Bon Appetit!

Pumpkin cream

INGREDIENTS:

1 tablespoon of coconut oil,
1 onion (chopped)
2 cloves of garlic (crushed),
1 teaspoon of ginger (ground or finely chopped)
1 teaspoon of thyme,
1/2 teaspoon Cayenne pepper
9 cups (about 1 kg) of pumpkin (chosen and diced) or pumpkin puree .
400 ml coconut cream (you can use milk, however, with cream, the soup will be thicker and creamier),
1 and 1/2 cups (360 ml) of vegetable broth,
salt and pepper to taste.

PROCEDURE:

Put it in the pot chopped onion, garlic and pour the ginger coconut oil and sauté.
Then add the thyme and cayenne pepper and fry until the onion is tender.
Add the coconut cream, vegetable stock and pumpkin and bring to the boil.
Reduce heat and simmer until pumpkin is tender and cooked (approximately 10 minutes).
Use an immersion blender to blend it smoothly in a pot. If you don't have an immersion blender, transfer it to a jug gradually and blend until smooth.
Season with salt and pepper to taste.
Serve with pumpkin seeds, croutons or seafood as a side dish (optional).