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Creamy pumpkin soup
Brenda Cisneros
A delicious creamy pumpkin soup to enjoy on your Autumn dinners.
5
from
5
votes
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Course
Soup
Cuisine
Mexican
Servings
5
people
Calories
813
kcal
Equipo
Blender
Stove
Frying Pan
Ingredientes
1x
2x
3x
2
lbs
pumpkin
1
medium onion
2
garlic
cloves
2
tbsp
butter
1/2
liter
milk
1
liter
cream
¼
tsp
paprika
¼
tsp
black pepper
Salt
to taste
Chilli powder
Instrucciones
Wash the pumpkin and cut in half. Remove the seeds and veins.
Cut the pumpkin into medium pieces.
Boil the squash with water, salt and pepper. When it is smooth, drain and blend with the milk and cream.
Chop the onion and garlic.
Heat the butter in a large skillet, sauté the onion and minced garlic until the onion is translucent.
Add the pumpkin mixture.
Blend for 5 minutes. Season with salt to taste.
If you think it is too thick you can add more milk.
Serve hot.
Notes
You can decorate with tortilla chips and ground chili.
Serve with toast, croutons, cookies or whatever you prefer.
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Nutrition Facts
Creamy pumpkin soup
Serving Size
1 people
Amount per Serving
Calories
813
% Daily Value*
Fat
78
g
120
%
Saturated Fat
48
g
300
%
Cholesterol
285
mg
95
%
Sodium
128
mg
6
%
Potassium
939
mg
27
%
Carbohydrates
25
g
8
%
Fiber
1
g
4
%
Sugar
12
g
13
%
Protein
10
g
20
%
Vitamin A
18548
IU
371
%
Vitamin C
20
mg
24
%
Calcium
295
mg
30
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.