Pumpkin Cream
ID recipe:
Created:
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Ingredients
2 cups pumpkin puree
1 cup vegetable or chicken broth
1 cup heavy cream
1 onion, finely chopped
2 cloves of garlic, minced
2 tablespoons butter
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Salt and pepper to taste
Optional toppings: roasted pumpkin seeds, croutons, or a dollop of sour cream
Instructions
- In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent and fragrant.
- Add the pumpkin puree, cumin, cinnamon, nutmeg, salt, and pepper to the pot. Stir well to combine the ingredients and allow them to cook together for a few minutes, enhancing the flavors.
- Slowly pour in the vegetable or chicken broth, stirring continuously to incorporate it into the pumpkin mixture. Reduce the heat to low and let it simmer for about 10 minutes, allowing the flavors to meld together.
- Using an immersion blender or transferring the mixture to a blender, puree the soup until smooth and creamy. Be careful when blending hot liquids and ensure the blender is capable of handling them.
- Return the pot to the stove over low heat and add the heavy cream. Stir well to combine and heat the soup until it's warmed through. Avoid boiling the soup as it may cause the cream to curdle.
- Taste and adjust the seasoning, adding more salt, pepper, or spices if desired.
- Serve the pumpkin cream hot in bowls. You can garnish each serving with roasted pumpkin seeds, croutons, or a dollop of sour cream for added flavor and texture.
Don’t wait any longer and check it out. Recipe for :
* - approximate nutritional values
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