Pumpkin cream soup recipe

The recipe for pumpkin cream soup is one of the best recipes for autumn and winter. We can find many ways of cooking it like adding other ingredients like vegetables or shrimps. Anyway, it is a very nutritive dish because the pumpkin is especially composed by water (90%), A, C and E calories, a lot of fibre and low in calories. It is definitely a perfect meal for those who want to care their health and enjoy a tasty food. In our recipe we will include Prades potatoes so the result doesn’t get very liquid and have a creamy texture. Shall we start?

• 400 gr of pumpkin
• 200 gr of Prades potatoes
• 1 leak
• 2 carrots
• Olive oil

1. We boil water in a medium size pot (5 big glasses of water)
2. By the other side, we will peel and cut the pumpkin into pieces. For that we cut the pumpkin in half, clean it and peal it. We should try that the pumpkin squares that we get are more or less 1cm thick.
3. We will do the same with the other ingredients. We will cut into squares the potatoes, the carrots and the leak. From the leak we will only use the bulb that provides a sweeter taste. The size of the squares will be more or less the size of the pumpkins’.
4. When the water starts boiling, we will include the ingredients to the pot, a bit of salt and few spoons of olive oil. We will cover it and leave it to boil for half an hour over a medium heat.
5. When all the ingredients are soft we will use a whisk to stir all the ingredients separated from the water until it get a homogeneous mix.

There are many ways of cooking it: fried with butter, using sandwich bread or any other kind… The most important is that we choose a tasty one from the day before. We remove the crust and cut it into squares (more or less of 1cm size). We wet them in oil and spread over salt in the pan until we see that they toast.