Pumpkin cream soup

Simple and delicious fall pumpkin cream soup.


Ingredients:




- 300 g pumpkin


- 3 small potatoes


- 150 g leek


- 1 medium carrot


- 30 g of cheese "Dor blue" or "Regina blue - any blue or green mould


- 150 ml cream 10%


- Sol


- allspice black


- grated Parmesan





Method of preparation:


Potatoes, leeks, carrots, pumpkin cook until tender in a little salted water.




Drain the water, and a blender vegetables to spuriosity until creamy. Put vegetable cream on the stove, add the cream and cheese.




Let simmer for a few minutes to melt the cheese, and get a homogeneous mass. Add ground black pepper and serve, sprinkled with grated Parmesan cheese.




More soup recipes

Source:

Women's Magazine

women's web magazine