Cream soups

Autumn is at the door and at this time the dishes on the spoon are very close. This time we have prepared some ideas for delicious cream soups for you.

Hokkaido pumpkin cream soup

- Hokkaido pumpkin of medium size

- 1 onion

- 3 cloves of garlic

- Olive oil

- Spices to taste

- Pumpkin seeds

- Sweet cream or pumpkin oil

Peel a squash, grate it and squeeze the juice. Remove the seeds and cut it into cubes. Chop the onion and fry it in olive oil, add the pumpkin and garlic and fry a little more. Add water and add spices as desired (eg salt, pepper, grated nutmeg, ground pepper, bay leaf). Cook until soft, if we add a bay leaf remove it and mix the soup until smooth.

Serve and add the roasted pumpkin seeds on a plate, fry them in a hot pan and a tablespoon of sweet cream or pumpkin oil.

Creamy carrot soup with roasted mushrooms

- 1 onion

- Olive oil

- Approximately 500g of carrots

- 1 potato

- Salt and pepper

- Spices to taste

- Mushrooms (mushrooms, champignons, chanterelles or mixed mushrooms)

Fry onions in olive oil, slice carrots and potatoes. Drizzle with water, add salt and pepper and spices as desired (eg turmeric, red pepper). Finally, mix everything together until smooth and serve with fried mushrooms.

The mushrooms are simply fried in olive oil with the addition of spices, and if desired, they can also be fried together with onions.

Cream soup with broccoli

- 1 onion

- Olive oil

- 1 broccoli

- 1 potato

- Salt and pepper to taste

- Sour cream (optional)

Fry the onion in olive oil, add the broccoli, season and pour over the water. Add the potatoes to thicken the soup and mix it with a stick mixer until smooth. If desired, you can also add a tablespoon or two of sour cream to the broccoli soup.

Cream soups can be thickened with potatoes, polenta, rice, chickpeas, corn starch, base (flour dissolved in water), but you can simply use more vegetables and in this case the soup will be thicker and also more nutritious.

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