The pumpkin is already reigning over the coppery leaves, because either we want it or not, it’s autumn. So I propose not to regret anymore the summer days long gone, and enjoy the fruits of this generous season with a pumpkin soup only good for a cool autumn evening.

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Every autumn I make pumpkin cream soup because it is one of my favorites. Pumpkin cream soups are very fast, preparing in 70-80 minutes.

PREPARATION TIME

15 minutes

COOKING TIME

80 minutes

SERVINGS

Ingredients

• 1kg pumpkin cleaned, cut into cubes

• 1 medium finely chopped onion

• 3 tablespoons olive oil

• 1 finely chopped leeks (white part only)

• 1-2 cloves of crushed garlic

• salt (to taste)

• pepper (to taste)

• ½ teaspoon ground coriander

• ½ teaspoon caraway

• 1 teaspoon chopped nut

• 1 large potato cleaned and cut into pieces

• 1 l of chicken soup

• 125 ml skimmed cream

Toping:

For decoration, you can use pumpkin seeds, walnuts, sprinkled cinnamon, sour cream, croutons.

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Instructions:

• I peeled the pumpkin, removed the seeds, cut them into cubes, and placed them in a baking tray lined with baking paper, put salt, and sprinkled them with olive oil.

• I put the pumpkin tray to bake in the preheated oven at 185 C and left it for 40minutes. turning them periodically so they don’t burn.

• Heat the oil in a large saucepan, add the onion and leeks and leave them on the fire for 3 minutes until they become copper. Add the garlic and spices and leave 30-50 seconds on the fire, stirring.

• Choose a suitable pot (approx. 3-4 L). Add the baked pumpkin, the potato, and the chicken soup and bring it to a boil.

• Reduce the flame, cover the pan, and leave it on for 30 minutes. Then, let the content cool down and give everything through the blender or the kitchen robot.

• After this operation I put the sour cream, I added the chopped nut and I put the pumpkin cream soup over the fire to give 1-2 boils. The soup will open to a creamy color from the sour cream.

GOOD APPETITE!

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