Creamy Pumpkin Soup

This is an easy recipe, and you can enjoy it anytime with very little effort.

Serves: 4

Ingredients

  • Onion: 30 g
  • Leaves of parsley: just a few
  • Skimed Milk: 1/2 liter
  • Milled Pepper: a bit
  • Leek (only the white part): 60 g
  • Beaten light white Cheese: 30 g
  • Salt: just a bit
  • Pumpkin: 200 g

Preparation

- Cut the leek in fine layers, and the wash it
- Peel and cut the onion and the pumpkin in the same way
- In a casserole without greasy matter cook the leek and the onion until they are
translucid
- Add the pumpkin
- Incorporate the skimed milk along with 1/2 liter of water
- Put a bit of salt and pepper
- Cook it for 30 minutes in average fire
- Procces the preparation
- Pass the preparation through a Chinese strainer
- To the obtained cream add the beaten white cheese and mix well
- Beware of it’s boiling point, becoause the cheese coul become granulated

Nutritional information

  • 65 kcal/serving.

Enjoy

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