Pumpkin cream soup with goat cheese and pumpkin seeds

4 servings

30 minutes

The recipe is taken from the book "Geography to taste. Latvia" by Nika Ganich.

Energy value per serving

• Calories: 567.2
• Proteins: 14.9g
• Fats: 30.3g
• Carbohydrates: 69g

Ingredients

• Pumpkin: 1.5 kg
• Cream 25%: 400 ml
• Milk: 400 ml
• Leek: 1 pc
• Garlic: 4 clove
• Onion: 1 head
• Potato: 5 pc
• Thyme: 2 sprig
• Salt: to taste
• Ground black pepper: to taste
• Water: to taste
• Vegetable oil: to taste
• Goat cheese: to taste
• Pumpkin seeds: to taste
• Pumpkin seed oil: to taste

Cooking steps

1. Clean the vegetables and cut them into medium cubes. Sauté all the vegetables except for the potatoes in oil over medium heat. Transfer to a pot, add potatoes, and pour in water to completely cover the vegetables. Cook over medium heat for about 40 minutes. Add milk and cream and cook on low heat for another 15 minutes.

   Required ingredients:

   • Pumpkin: 1.5 kg
   • Leek: 1 piece
   • Garlic: 4 cloves
   • Onion: 1 head
   • Potato: 5 piece
   • Water:  to taste
   • Vegetable oil:  to taste
   • Milk: 400 ml
   • Cream 25%: 400 ml

2. Blend the soup in a blender and strain it through a sieve. Add thyme, salt, and pepper, and mix.

   Required ingredients:

   • Thyme: 2 sprigs
   • Salt:  to taste
   • Ground black pepper:  to taste

3. Serve decorated with pumpkin oil, goat cheese, and pumpkin seeds.

   Required ingredients:

   • Pumpkin seed oil:  to taste
   • Goat cheese:  to taste
   • Pumpkin seeds:  to taste