Cream of pumpkin soup

Ground black pepper to taste
Salt to taste
Peeled pumpkin seeds 50 grams
Sugar 2 tablespoons
Parsley 20 grams
Cream 200 gram
Brandy 50 grams
Butter 100 grams
Garlic 6 cloves
Red onion 1 clove
Chicken broth 1 liter
Pumpkin 1 kg

How to:

1. Finely chop the red onion and garlic and fry in a deep skillet with butter. First, onion, and when it is soft - garlic. Garlic fried just before the strong flavor - no longer. Refried garlic - bitter.

2. Next you need to pour into a saucepan finely diced pumpkin pulp and fry it with onions and garlic, making sure that nothing is burnt, and constantly stirring the entire company.

3. Once the pumpkin softens a bit, it is easy to define the touch of a spoon, pour the brandy into the pan and cook for another five minutes until the alcohol has evaporated.

4. Then you have to pour the contents of a skillet chicken broth, add pepper, salt, sugar and boil for 5-7 minutes.

5. The resulting mush break in a blender along with low-fat cream, parsley. Serve with pan fried dry cleaned pumpkin seeds.


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