for Cream Soup with Pumpkin Fry a clove of garlic on olive oil. Peel a pumpkin and a carrot and cut up any way.
Put carrot, pumpkin and fried garlic into a pan, pour some water in just to cover the vegetables. Boil on low heat until soft.
Put the vegetables into a blender and make a puree.
Put it on heat again, add cream and Philadelphia cheese, bring to boil.
Add grated nutmeg , salt and pepper.
Serve the cream soup hot sprinkled with fried pumpkin seeds.
Cream Soup with Pumpkin, Nutmeg and Seeds Tags: cheese , cream , nutmeg , Philadelphia , pumpkin , seeds , soup Share this!
Other News Place your ad here Loading...
Comments For This Post 1 Trackbacks For This Post Pumpkin the Magnificent | Useful Properties of Foods | Genius cook - Healthy Nutrition, Tasty Food, Simple Recipe s Says:
October 24th, 2012 at 5:23 am [...] me to introduce to you Pumpkin, the Queen of Vegetables. Its popularity has been growing dramatically for some time, and not only because of Halloween, the holiday over which it reigns [...]
Leave a Reply Name (required)
Mail (will not be published) (required)
Website «Previous post How to Make Pasta with Bacon and Cream Next post»
Let’s Make Potato Pancakes Categories Baked Goods (159)
Beverage & Cocktails (42)
Children’s Food (150)
Culinary News (314)
Desserts (243)
Dietary Cookery (266)
Diets (45)
Erotic Cuisine (25)
Gadgets (6)
Italian Food Recipe s (296)
Meat Dishes (163)
Miscellaneous (2)
Romantic Dinner Recipe s (166)
Russian Food Recipe s (87)
Salads & Snacks (255)
Sauces and Dressings (18)
Seafood & Fish Recipe s (191)
Useful Properties of Foods (100)
Vegetarian Recipe s (163)
