Pumpkin Soup with Sour Cream Recipe

Temperature dropped and got cold? How about a nutritious soup at night? Very good and delicious!

Ingredients

• 800 grams of pumpkin, peeled and chopped into pieces
• 4 medium potatoes, peeled and cut into cubes
• 4 tablespoons of butter
• Black pepper to taste
• Salt to taste
• 1 teaspoon of sugar
• 1 pot of cream
• 2 excited

Preparation Mode

1. In a large pan, heat 2 tablespoons of butter.
2. Add the potatoes and sauté for about 5 minutes without letting them brown.
3. Add the pumpkin, cover and let it cook over low heat, in the pumpkin juice.
4. Let it cook until both potatoes and pumpkin are almost cooked.
5. Then, add 1 and ½ liters of water, season with pepper, salt and sugar.
6. Let it boil for 15 minutes.
7. Remove, pass through a coarse sieve or blender and return to heat until heated through.
8. Separately, beat the cream with the egg yolks.
9. When serving, add the whipped cream to the boiling soup, off the heat.
10. Decorate to taste.

Mom Tips

Serve the soup with toast.

The jar of cream can be replaced with ½ can of cream.

You can decorate with pumpkin seeds or parsley sprigs.

See another pumpkin soup recipe