Cream-pumpkin soup


  • 250 grams of pumpkin pulp
  • 70 grams carrots
  • 150 grams potatoes
  • 0,25 onion bulb
  • 0,25 tablespoons butter
  • 250 milliliters vegetable broth
  • 50 milliliters milk
  • salt and pepper
  • pumpkin seeds to taste

Preparation method (receipt)

Peel and finely slice pumpkin, carrots and potatoes. Chop peeled onion and saute in butter in a deep saucepan. Cover with broth and bring to a boil. Add potatoes, carrots and pumpkin and cook on low heat under the cover for about 45 minutes. Add salt and pepper. Transfer broth mixture into the container of a blender or processor. Process until smooth. Add milk, warm up, do not boil. Sprinkle with pumpkin seeds and serving.

pumpkin carrot potato onion butter vegetable broth milk salt pumpkin seeds