Pumpkin cream soup

Name: Pumpkin cream soup - Janeta C.
Ingredients: Pumpkin for pie – 800 g – 1 kg Cooking cream (from cows milk) – 200 ml Boiling water (or vegetable stock) – approx. 600 ml Fresh oregano – 7; 8 leaves Grated Parmesan – 100 g Green onion – ½ bunch Chili; infused oil – to taste Basil; infused oil – to taste Salt and white pepper – to taste

Slow cooking - Pumpkin cream soup by Janeta C. - Recipia

To prepare a delicious and aromatic pumpkin soup, we start by cutting the pumpkin into small cubes. It is important to choose a fresh, seasonal pumpkin to achieve an intense flavor and creamy texture. Once the pumpkin is chopped, we place it in the 4.7-liter Crock Pot. This device will ensure even and slow cooking, bringing out all the flavors of the ingredients. The next step is to finely chop the green onion. This will add a subtle flavor and a hint of freshness to the soup. The green onion, with its tender leaves, will blend perfectly with the sweetness of the pumpkin. Sprinkle the chopped onion over the pumpkin cubes, making sure it is evenly distributed to allow the flavors to intertwine. Add oregano, an aromatic herb that will provide a Mediterranean accent to your soup. Its slightly spicy and floral aroma will make each spoonful an unforgettable taste experience. Now, it's time to add boiling water over the ingredients. The hot water will help release the flavors and speed up the cooking process. Set the Crock Pot to the "high" cooking mode for a period of 3 hours and 30 minutes. Put the lid on and let the ingredients cook slowly, so the pumpkin becomes soft and transforms into a creamy soup. After the cooking time has expired, remove the lid and use an immersion blender to puree the mixture. Blend well until you achieve a fine and creamy texture. Once you have the desired consistency, it's time to season with salt and white pepper to enhance the soup's flavor. Add grated Parmesan cheese, which will bring extra flavor, and cooking cream to make the soup even creamier. Blend again to combine all the ingredients. To serve, you can add a drizzle of chili or basil-infused oil, which will add a spicy and refined note. Bread croutons or chorizo flakes will add a crunchy texture, perfectly contrasting with the creaminess of the soup. This pumpkin soup is ideal for cool evenings, bringing warmth and comfort to the plate. Enjoy your meal!

Ingredients

Pumpkin for pie – 800 g – 1 kg Cooking cream (from cows milk) – 200 ml Boiling water (or vegetable stock) – approx. 600 ml Fresh oregano – 7
8 leaves Grated Parmesan – 100 g Green onion – ½ bunch Chili
infused oil – to taste Basil
infused oil – to taste Salt and white pepper – to taste

Pumpkin cream soup

Ingredients

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