Rain and flu call for nutritious, easy-to-prepare soups and creams.
To make this recipe, simply sauté 1/2 onion and 2 chopped garlic cloves in olive oil. Add 500g of pumpkin (can be any type), 1 tablet of vegetable broth, 1 teaspoon of salt and cover with water. You don’t need to add a lot of water, the pumpkin can even stick out a little. Cover the pan and let it boil for 20 minutes.
Now add 1 heaping tablespoon of cream cheese and blend in a blender (I used a mixer). Adjust the salt if necessary. When serving, add cubes of goat cheese and oregano. The ideal is to use a very salty cheese to contrast with the sweetness of the pumpkin, it can be provolone or parmesan too.
Thanks for the good wishes, now I’m going back to my covers!
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