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.
Calories567.2kcal
Proteins14.9grams
Fats30.3grams
Carbohydrates69grams
Pumpkin
1.5
kg
Cream 25% fat
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
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.
- 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% fat: 400 ml
2
Blend the soup in a blender and strain it through a sieve. Add thyme, salt, and pepper, and mix.
- Thyme: 2 sprigs
- Salt: to taste
- Ground black pepper: to taste
3
Serve decorated with pumpkin oil, goat cheese, and pumpkin seeds.
- Pumpkin seed oil: to taste
- Goat cheese: to taste
- Pumpkin seeds: to taste
