Pumpkin cream soup

5 servings

75 minutes

The recipe was shared with us by Yuriy Goloperov, chef of the Lark Café restaurant (Moscow).

Energy value per serving

• Calories: 310.3
• Proteins: 12.4g
• Fats: 17.4g
• Carbohydrates: 30.4g

Ingredients

• Pumpkin: 1.5 kg
• Onion: 1 head
• Thyme: 1 sprig
• White wine: 100 ml
• Chicken broth: 1.5 l
• Lime: 1 pc
• Lemon: 1 pc
• Coconut milk: 500 ml
• Pumpkin seeds: to taste
• Onion-sibulet: to taste
• Salt: to taste

Cooking steps

1. Peel the pumpkin.

   Required ingredients:

   • Pumpkin: 1.5 kg

2. Chop the onion randomly and bake it with the pumpkin at 180 degrees for 40 minutes until the vegetables are fully cooked.

   Required ingredients:

   • Onion: 1 head
   • Pumpkin: 1.5 kg

3. After the pumpkin is baked, place it in a saucepan and add white wine and thyme.

   Required ingredients:

   • White wine: 100 ml
   • Thyme: 1 sprig

4. Once the wine has evaporated, add chicken or vegetable broth (about 1.5 liters) and cook for another 15-20 minutes.

   Required ingredients:

   • Chicken broth: 1.5 l

5. Blend the soup until smooth in a blender.

6. Add salt to taste.

   Required ingredients:

   • Salt:  to taste

7. Pour lime and lemon juice into the soup, and you can also add grated zest.

   Required ingredients:

   • Lime: 1 piece
   • Lemon: 1 piece

8. Add coconut milk to the soup.

   Required ingredients:

   • Coconut milk: 500 ml

9. Sprinkle the soup with pumpkin seeds.

   Required ingredients:

   • Pumpkin seeds:  to taste

10. To serve.

11. You can add crab or fried shrimp and stracciatella if desired.