Pumpkin cream soup – a detailed recipe for cooking. friends: 
Photo of the dish: Alex Garcia Time: 1 hour. 20 minutes. Complexity: average Servings: 8 The recipes use volumetric containers of volume: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 900 gr. peeled and chopped in large pieces of nutmeg pumpkins
- 2 tbsp. white wine
- 2 l chicken broth
- 6 cut into four parts plum-shaped tomatoes
- Extra virgin olive oil plus 1/4 tbsp.
- Salt and ground black pepper
- 2 large diced heads of white onion Luke
- 1 diced green pepper
- 1 diced red pepper
- 2 crushed cloves of garlic
- 2 l fat cream plus 1 tbsp. whipped cream with 1 tsp vanilla for decoration
- 1/2 bunch (about 12 branches) of thyme (tear off leaves)
Recipes with similar ingredients: nutmeg pumpkin, chili pepper, onion onions, garlic, plum tomatoes, white wine, thyme, cream
Recipe preparation:
- Preheat the oven to 180 ° C. Sprinkle a little pumpkin amount of olive oil. Salt, pepper and bake in oven until soft, about 1/2 hour.
- In a large saucepan, heat 1/4 tbsp. olive oil and fry onions, green peppers, red peppers and garlic. Cook for about 8 minutes. before caramelization. Add tomatoes and cook another 3 minutes.
- Tailor the pan with white wine. Add chicken stock, fat cream and baked pumpkin. Add thyme. Bring to boiling. Cook for about 20 minutes. Puree all the ingredients. Strain the soup and add seasoning. Garnish with vanilla whipped cream.
