Pumpkin cream soup with corn

1 serving

40 minutes

From the chef of "Predator Steaks & Burgers.

Energy value per serving

• Calories: 512.3
• Proteins: 9.3g
• Fats: 32.1g
• Carbohydrates: 49.9g

Ingredients

• Pumpkin pulp: 115 g
• Vegetable broth: 100 ml
• Corn kernels: 60 g
• Cream 33%: 50 ml
• Onion: 20 g
• Butter: 10 g
• Garlic oil: 2 ml
• Vegetable oil: 2 ml
• Sugar: to taste
• Salt: to taste
• Toast: to taste

Cooking steps

1. Place the peeled and chopped pumpkin and onion in a pot. Then sauté in vegetable and butter until golden brown.

   Required ingredients:

   • Pumpkin pulp: 115 g
   • Onion: 20 g
   • Butter: 10 g
   • Vegetable oil: 2 ml

2. Add corn kernels and vegetable broth. Bring to a boil and cook until the pumpkin is fully cooked.

   Required ingredients:

   • Corn kernels: 60 g
   • Vegetable broth: 100 ml

3. Blend the obtained mass in a blender. Pour into a pot, add cream, salt, sugar, and garlic oil. Bring to a boil while stirring constantly.

   Required ingredients:

   • Cream 33%: 50 ml
   • Garlic oil: 2 ml
   • Sugar:  to taste
   • Salt:  to taste

4. Garnish with croutons when serving.

   Required ingredients:

   • Toast:  to taste