What are the secrets to having a perfect and creamy pumpkin soup? here the recipe

this same recipe of pumpkin cream that he gives us Yo Madre’s Recipes It can be used for various creams, for example creams of broccoli, spinach, artichoke, asparagus, carrot or a mix of vegetables.

Just follow these simple steps:

Ingredients:

• 1 kilo of pumpkin
• 2 cups of water
• 1/2 cup of heavy cream
• 1 tablespoon butter
• 1 small white onion
• 2 cloves of garlic
• 1/2 teaspoon black pepper
• 1/2 teaspoon oregano
• Salt to taste
• Toasted bread
• Parmesan cheese (optional)
• Oil

preparation:

Put a splash of oil in a pot, preferably olive oil, and add the diced onion, the garlic in pieces and the oregano. Let it brown over low heat for about three minutes. Pour the chopped pumpkin with the water. Cover the pot and let it cook for about 15 minutes. Always control the water so that it does not evaporate, because you will have to add a little more without exaggerating, until it finishes cooking. Once the pumpkin is cooked, blend it with the remaining liquid; then return the preparation to the pot to bring to a boil and add the butter and cream. Integrate everything until the butter melts. Remove the preparation from the fire. Serve with toasted bread or Parmesan cheese.

NOTES: Following the same steps of this preparation, you can replace the squash with broccoli, spinach, artichoke, asparagus, carrot or a mixture of vegetables. If you don’t have heavy cream, you can add a splash of evaporated milk. However, heavy cream gives it a better flavor and consistency.