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Pumpkin Cream Soup with Cream Cheese

Ivana Krasteva-PieroniIvana Krasteva-Pieroni
MasterChef
56712k377
Nadia Galinova
Translated by
Nadia Galinova
Pumpkin Cream Soup with Cream Cheese
Image: Ivana Krasteva-Pieroni
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26/07/2022
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Preparation
15 min.
Cooking
35 min.
Тotal
50 min.
Servings
4
"The velvety taste of this soup is due to the cream cheese, so choose the best"

Ingredients

  • pumpkin - 1.1 lb (500 g)
  • cream cheese - 4.2 oz (120 g)
  • carrots - 1 pc.
  • celery - 1 stalk
  • olive oil
  • salt
  • pumpkin seeds
measures

How to make

Peel and clean the pumpkin from the seeds. Cut it into small pieces. Chop the carrot and celery.

Put the products in a pot. Pour water, which is about three fingers above the level of the vegetables. Boil, until the pumpkin has completely softened. If you think, that the water you have poured in is too much, after boiling you can pour it out before pureeing.

Add the cream cheese and 1-2 tablespoons of olive oil to the cooked soup. Add salt.

Puree the soup, until a smooth mixture is obtained.

Serve the pumpkin soup with cream cheese warm, sprinkled with raw pumpkin seeds.

Enjoy!

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