Pumpkin – Cheese Cream Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg pumpkin (se), cleaned
- 1 onion (s), diced
- 20 ml oil
- 0.5 liter ½ water
- 1 twig (s) lovage (Maggi herb)
- 200 g cream cheese with herbs
- 1 cube broth
- Salt, white pepper
- 1 tablespoon parsley, chopped
- 60 ml white wine (can also be omitted for children)
- Pepper, whiter
Print Recipe
Pin Recipe Instructions
- Roast the diced onion in oil. Add the pumpkin flesh, lovage and stock cubes and pour in water. Bring to the boil and then puree. Mix the cream cheese with a little hot soup in a small bowl and then add to the soup. Finally season to taste and round off with wine.
- Tip: You can also cook with zucchini or potatoes.
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