
Spicy, creamy pumpkin soup with onion, garlic and olive oil. Serve hot with croutons.
25 gCream
125 gPumpkin
28 gOnion
1.5 gGarlic
1.5 tspOlive oil
Peel the pumpkin and cut it into small cubes, finely chop the onion and garlic, then fry everything in olive oil for 5 minutes. Add a pinch of chili flakes if desired.
Pour in enough boiling water to cover the pumpkin, add the warm cream and salt, then simmer for about 15 minutes until the pumpkin is soft.
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Remove some liquid, blend the soup until smooth, then adjust the thickness and seasoning to taste. Serve with croutons if desired.