Pumpkin Creamy Soup – Easy and Delicious!


We invite you to try our pumpkin creamy soup, it’s easy to make, delicious and we hope that she will earn a place in your weekly menu.


21 oz pumpkin, peeled, chopped

2 onion

3 carrots

1 leek

3 potatoes

1/2 cup pure cream

1 chilly paper (optional)

1 tablespoon pumpkin seeds , toasted


Put the pumpkin with the rest of the vegetables in a pot. Pour water and bring them to boil. Reduce heat to low, cover and cook for 30-40 minutes or until the vegetables are tender. Cool slightly. In batches, transfer to a blender and whiz until smooth. Return soup to the saucepan and place over low heat. Stir in sour cream.

To serve, ladle into bowls and top with seeds.

It’s a member of the gourd family which also include muskmelon, watermelon and squash. It has orange flesh (and usually an orange exterior) with a mild, sweet flavor with edible seeds  when husked and roasted.

How to select:

They can grow to over 100 pounds, but only the smallest sizes have tender flesh suitable for eating. Select pumpkins that are free of blemishes and heavy for their size. Pureed pumpkin is also available canned.

How to store:

They will keep whole at room temperature for a month, and in the refrigerator for three.

Matches well with: apples, bacon, bourbon, brown sugar, butter, caramel, cinnamon, cloves, Cognac,  duck, garlic, ginger, Gruyere cheese, honey, leeks, mace, maple syrup, mint, molasses, mushrooms, nutmeg, nuts, olive oil, onions, pecans, pepper, pumpkin seeds, rum, sage, sherry, sour cram, sugar, thyme, vanilla, vinegar, walnuts, yogurt.


Source: http://www.myhealthyfeed.com