How To Cook Pumpkin Cream Soup With Leeks And Carrots - Recipe

Author: Ivan Red Jr. Time for reading: ~1 minutes Last Updated: August 08, 2022

How To Cook Pumpkin Cream Soup With Leeks And Carrots - Recipe

Learn how to cook "Pumpkin cream soup with leeks and carrots". Delicious recipe.

Required products :

500 grams of pumpkin
2 carrots (about 150 grams)
60 grams of leeks (white part of the stalks)
1 tomato (about 100 grams)
500 milliliters of water or vegetable broth
2-3 tablespoons olive oil
salt to taste
pumpkin seeds for decoration
3-5 cm ginger root optional
1 clove garlic
liquid cream with a fat content of 12-15% fat content if desired

Method of preparation :

Cut the peeled and sliced pumpkin into small cubes, leeks - into circles, peel the garlic.

Saute the tomato, peel it and cut the flesh into pieces.

Turn the carrots into small cubes.

In a saucepan with a thick bottom or deep pan, pour olive oil and pour the leeks. Fry for two minutes and add the remaining vegetables. Pour the broth over them (it should cover them and be a little above their level) and cook until the pumpkin is ready (about 15-20 minutes).

Five minutes before you stop cooking, add the grated ginger if you decide to use the spice.

Puree the prepared hot vegetable mixture and pour cream if desired.

If the soup is too thick, dilute with boiled water, broth or cream.

Serve the dish, decorating each portion with roasted pumpkin seeds.

Enjoy your meal!

How To Cook Pumpkin Cream Soup With Leeks And Carrots - Recipe

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