L

L

o

o

a

a

d

d

i

i

n

n

g

g

.

.

.

.

.

.

Paella dish

Brazilian chicken shinshin-di-galinhaBrazilian cuisine

Paella dish

Korean CarrotsSoviet cuisine

Paella dish

Bird's Milk CakePolish cuisine

Paella dish

Mushroom pateEuropean cuisine

Paella dish

Turkish menemen omeletteTurkish cuisine

Paella dish

German Hearty Dish LabskausGerman cuisine

Paella dish

Honey gingerbreadRussian cuisine

Paella dish

Sabza-plovAzerbaijani cuisine

Paella dish

Vol-au-ventsFrench cuisine

Paella dish

Pork KnuckleCzech cuisine

Pumpkin cream soup with corn

1 serving

40 minutes

From the chef of "Predator Steaks & Burgers.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

512.3

kcal

9.3g

grams

32.1g

grams

49.9g

grams

Ingredients

1serving

115

g

Vegetable broth

100

ml

60

g

Whipping cream 33%

50

ml

20

g

10

g

2

ml

2

ml

to taste

to taste

Fried bread (grenki)

to taste

Cooking steps

1
Place the peeled and chopped pumpkin and onion in a pot. Then sauté in vegetable and butter until golden brown.
Required ingredients:
1. Pumpkin flesh: 115 g
2. Onion: 20 g
3. Butter: 10 g
4. Vegetable oil: 2 ml

2
Add corn kernels and vegetable broth. Bring to a boil and cook until the pumpkin is fully cooked.
Required ingredients:
1. Corn kernels: 60 g
2. 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.
Required ingredients:
1. Whipping cream 33%: 50 ml
2. Garlic butter: 2 ml
3. Sugar: to taste
4. Salt: to taste

4
Garnish with croutons when serving.
Required ingredients:
1. Fried bread (grenki): to taste

Similar recipes