# Simple and Delicious Creamy Pumpkin Soup Recipe

This wonderful soup will keep you warm in fall and winter. Make several liters of this broth, divide it into portions, cool and freeze. It will be at your disposal whenever it smells good to you. Before serving, you can decorate it with sour cream or Greek yogurt, pumpkin seeds and, if desired, fried fresh sage leaves.

The most tragic thing is the lackluster watery pumpkin soup. Pumpkin soup should taste like squash and should be prepared without unnecessary additives like cream or even potatoes. So this recipe is simple and clean. To prepare, you need any edible yellow squash, some aromatic ingredients (onion, garlic, sage) and a good soup base. If you don’t have a homemade soup base, use boiling water and a good quality soup cube. Since pumpkin and sage go well together, we suggest that you use sage to make pumpkin. If you don’t have fresh, the drying will be fine.

And a few more words about mixing. If you’re using a blender, make sure it’s not too full so that the hot soup doesn’t slip while mixing. If you don’t have a blender, use a blender stick.

Here are some other ideas for using yellow squash:

• Risotto with yellow squash and mushrooms

• Creamy vegetable soup with lentils

• Chicken with mushrooms and yellow pumpkin in wine sauce

• Pumpkin Bean Goulash

You can find more recipes in which the star is a yellow squash under the Pumpkin label

Discover more excellent and healthy recipes at http://www.sitfit.si/!

Prepare


Ingredients (for 4 people)


Soup Ingredients:

20 grams butter

1 tablespoon olive oil

1/2 (brown) onion

2 garlic cloves

8 fresh leaves or 1/2 teaspoon dried sage

1 kg of any edible yellow squash

1 liter of vegetable soup base or water and soup cubes

cayenne pepper (optional)

Sol

pepper


Decoration Ingredients:

6 small sage leaves

pumpkin seeds

Sour cream or Greek yogurt


Prepare

Heat the butter and olive oil in a large saucepan and fry the onions. Fry the onions until soft but not brown. Add the chopped sage and garlic and saute long enough to smell the garlic. Add chopped pumpkin and hot pepper and stir.

Sprinkle with the soup base and cook for 15 minutes or until the pumpkin is tender. When the pumpkin softens, save the soup and try adding salt and pepper.

Serve soup, garnish with pumpkin seeds and sour cream, and serve.


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