Creamy Pumpkin Soup

Hello Dear Friends,

Pumpkin Soup It sounds strange at first when you say it. That's the orange we use in desserts pumpkin is it? Oh dear, what else! I can hear those who say :) As a matter of fact, even though it is not known very much, cubed meat is also cooked, even before. pumpkin muffins I shared the recipe with you.

I bought the pumpkin I use 2-3 weeks ago from an aunt who makes her own bread, noodles and olive oil from the village market in Armutlu. As a matter of fact, I bought it from him until the coal we burned in the barbecue all summer :) After the soup, I wished I had bought 2-3 more of the zucchini from his own garden.

We always call the thick-skinned round zucchini pumpkins, but actually this zucchini is what I researched on the internet. Black squash (Milky zucchini) Sweet Pumpkin. It is used in making desserts. When you get into the business a little bit, you see that there are various kinds of local zucchini.

My zucchini was not so sweet in itself. It had a pleasant aroma of its own. Before cooking, I actually decided to use this beautiful zucchini as a soup bowl. I dived first with a spoon and then a melon spoon, cleaned it thoroughly and took the maximum amount of stuff I could. Since I will write the recipe, I weighed it after removing the seeds. I also separated the seeds for bread :)

I don't think you need to add extra broth to this delicious soup. When the flavor of pumpkin and roasted flour is combined with nutmeg, it does not require any extra intervention. Of course, if you want it to be more nutritious, you can add your own broth.

What is muscat? Those who are interested can find it here. Homemade bone broth You can also click here.

Yours.

Ingredients for Creamy Pumpkin Soup Recipe

• 250 g pumpkin or black squash
• 1 small carrot
• 1 small onion
• 2 spoonful butter
• 1 tablespoons of flour
• 5 water glass of water
• half a pack of cream (100 ml)
• salt
• black pepper
• nutmeg

How to Make Creamy Pumpkin Soup Recipe?

1. Slice the zucchini that you have cleaned or bought.
2. Peel and chop the onion and carrot.
3. Take 1 tablespoon of butter in a saucepan. Add zucchini, onion, carrot, some salt and fry for 2-3 minutes.
4. Add 5 cups of water and boil over medium heat until the zucchini is tender. When the zucchini is soft, pass it through the blender.
5. Fry 1 tablespoon of flour and butter in a small pan until it smells good and turn off the stove.
6. Take 1-2 ladles of the boiling soup, whisk the flour you roasted, and add it to the soup in the pot.
7. Take the cream in a bowl. Take 1 bowl of the soup into it and whisk it well, add it to the pot and mix.
8. Add black pepper, nutmeg and optionally a little more salt and boil for 1 more time.
9. Serve your soup with pumpkin seeds and extra cream.