Pumpkin cream soup

Description

For lovers of gourmet healthy meals

Ingredients

Pumpkin

500 g
Cream

200 ml
Potatoes

2 piece
Onion

2 piece
Olive oil

3 Tbsp
Salt
Baton

1 slice

Cooking

Finely chop the onion and fry it in olive oil until until it becomes transparent. While the onions roasted, take the potatoes.

Cut into cubes the potatoes.

Add to the onions, fry a little. Pumpkin is also cut into cubes, fry together with the potatoes and onions for some time.

Pour the boiled water to a level just above the ingredients, and leave to cook for 15-20 minutes until the water almost completely boils away.

When your soup looks like this - this means that it can be blenderate.

Pour into the bowl of a food processor and gradually increase the speed to maximum. At maximum speed, leave the processor for 3-4 minutes until all the vegetable pieces will not be crushed.

While crushed soup, make croutons. They can do what you want: to dry in the oven, fry in butter, vegetable, olive, in toast, or like me, on a dry pan.

In a pot, in which cooked vegetables, pour the cream and warmed them 10-20 seconds, add the soup from the combine. Stir well, add salt to taste. Can add any favorite spices. Bring soup to a boil and switch off.