Pumpkin cream soup with corn
1 serving
40 minutes
From the chef of "Predator Steaks & Burgers.
Calories512.3kcal
Proteins9.3grams
Fats32.1grams
Carbohydrates49.9grams
Pumpkin flesh
115
g
Vegetable broth
100
ml
Corn kernels
60
g
Whipping cream 33%
50
ml
Onion
20
g
Butter
10
g
Garlic butter
2
ml
Vegetable oil
2
ml
Sugar
to taste
Salt
to taste
Fried bread (grenki)
to taste
1
Place the peeled and chopped pumpkin and onion in a pot. Then sauté in vegetable and butter until golden brown.
- Pumpkin flesh: 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.
- 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.
- Whipping cream 33%: 50 ml
- Garlic butter: 2 ml
- Sugar: to taste
- Salt: to taste
4
Garnish with croutons when serving.
- Fried bread (grenki): to taste
