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Creamy pumpkin soup

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Creamy pumpkin soup

Kuerbiscremesuppe - gentle, creamy soup. Took the recipe from my senior teachers. Every fall they make pumpkin soup. Vegetables take "the eye". In the morning, before you cook the soup, one teacher takes the older kids from the group and goes with them to the market. They give the vegetables a farmer who sell products in the market. Such are the kind of farmer found in Germany)))


Cooking time- Number of servings-

Ingredients for Creamy pumpkin soup




Step-by-step instruction of cooking Creamy pumpkin soup


Step 1

Potatoes, carrots and pumpkin cleaned, cut into pieces. Leeks cut into rings and wash to drain. In a frying pan melt the butter and sauté the vegetables. Then tossed into the boiling broth. Cook for 15-20 mins. When the vegetables are tender, suriawati, add salt, lemon juice, garlic. Whip the cream separately and gently with a spoon stir in soup.Potatoes, carrots and pumpkin cleaned, cut into pieces. Leeks cut into rings and wash to drain. In a frying pan melt the butter and sauté the vegetables. Then tossed into the boiling broth. Cook for 15-20 mins. When the vegetables are tender, suriawati, add salt, lemon juice, garlic. Whip the cream separately and gently with a spoon stir in soup.


Step 2