Delicious pumpkin cream soup. The cream in the soup adds a delicate texture, and the ricotta cheese complements this dish very well. Roasted pumpkin seeds can be added when serving if desired.

Composition of pumpkin soup

• Pumpkin 1 kg.
• Water 2 l. (about)
• Carrot 200 gr.
• Bulb onion 200 gr.
• Cream 33% 100-150 ml.
• Butter 50 gr.
• Vegetable oil 50 ml.
• Ricotta cheese for serving 50 gr.
• Pumpkin seeds optional, 5 gr.
• Salt and Pepper to taste.

Cream of pumpkin soup with ricotta cheese recipe

Peel the pumpkin from the skin and seeds, rinse, cut arbitrarily, but not very large.

Peel the carrots and onions, rinse with water and cut the same way as a pumpkin.

Put the butter in a saucepan, melt over medium heat, pour vegetable oil. Put chopped onions and carrots, fry until soft and add pumpkin to them. Fry for 5 minutes.

Pour water. The water should cover the pumpkin. And cook until the pumpkin is soft.

Bring cream to a boil.

Ready vegetables, remove from the pan (try to capture as little liquid as possible), transfer to a blender and chop.

When the vegetables turn into a puree, without ceasing to beat, pour in the hot cream in a thin stream. If the soup is too thick, then add the liquid in which the vegetables were cooked. Beat well at maximum speed. Pour the cream of pumpkin soup into a saucepan and bring to a boil.

Pour the finished soup into bowls. Shape the cheese into a dumpling shape with two tablespoons and add to the soup. Sprinkle with green onions, herbs or pumpkin seeds, if desired.

Bon Appetit!