Creamy pumpkin soup

Name: Creamy pumpkin soup
Total time: 1 h
Yield: 3
Ingredients: Leek 50 g; Potato 50 g; Butternut Squash 500 g; Olive oil 50 ml; Garlic 3 clove; Thyme 2 sprig; Water 750 ml; Salt 0 to taste; Ground black pepper 0 to taste; Toast 0 to taste

3 servings

60 minutes

This soup is prepared in Aram Mnatsakanov's restaurants: Maritozzo, "Probka on Tsvetnoy", "Probka on Dobrolyubova", Da Manu.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

258.3

kcal

3g

grams

17g

grams

23.3g

grams

Ingredients

3servings

Leek

50

g

Potato

50

g

Butternut Squash

500

g

Olive oil

50

ml

Garlic

3

clove

Thyme

2

sprig

Water

750

ml

Salt

to taste

Ground black pepper

to taste

Toast

to taste

Cooking steps

1
Cut the leek into cubes.
Required ingredients:
1. Leek: 50 g

2
Cut the potatoes into cubes.
Required ingredients:
1. Potato: 50 g

3
Cut the pumpkin into large cubes.
Required ingredients:
1. Butternut Squash: 500 g

4
Sauté leeks and potatoes in oil.
Required ingredients:
1. Leek: 50 g
2. Potato: 50 g
3. Olive oil: 50 ml

5
Add salt, pepper, garlic, and thyme.
Required ingredients:
1. Salt: to taste
2. Ground black pepper: to taste
3. Garlic: 3 cloves
4. Thyme: 2 sprigs

6
Transfer the contents of the frying pan to a pot with a thick bottom.

7
Add the pumpkin and continue frying.
Required ingredients:
1. Butternut Squash: 500 g

8
Pour in water and boil for 30-45 minutes.
Required ingredients:
1. Water: 750 ml

9
Blend the contents of the pot into puree using a blender.

10
Add salt and pepper to taste.
Required ingredients:
1. Salt: to taste
2. Ground black pepper: to taste

11
Strain.

12
Serve with croutons.
Required ingredients:
1. Toast: to taste

Creamy pumpkin soup

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