Pumpkin cream can be made in many ways. We suggest a recipe with a warming version of this dish for the autumn season. With red peppers, seasoned with chilli and the addition of the soothing taste of melting camembert cheese. The spicy chili taste is a perfect match for a sweet pumpkin and the stretching cheese is an excellent addition.
Pumpkin is a vegetable rich in vitamins and minerals, especially zinc, which is essential for men, and at the same time it has little calories. Mexican Indians have already appreciated it.
- 1 small pumpkin or larger piece (approx. 1 kg)
- 2 large red peppers
- 1 pore
- 1 large onion
- 2 carrots
- 1 parsley
- 2 potatoes
- 1/4 of medium sized celeriac
- 1 clove of garlic
- olive oil
- chilli seasoning
- (in addition) a piece of your favourite camembert cheese
Clean the pumpkin of seeds and pulp and then cut into medium sized cubes. Put chopped leek, onion and red pepper into a large pot of hot oil. Add a pinch of salt. Fry until the onions are glassed and the leek and paprika soften.
Then add the other diced ingredients to the pot: parsley, potatoes, garlic, celery and carrots. Fry for 3-4 minutes, then pour water or broth. When the water boils, wait another 5 minutes and add the pumpkin. Cook for 15 minutes until the pumpkin boils and mix everything together to a smooth mass.
Season with chilli, salt and pepper. You can also add a little sugar to taste. When serving the soup, add cheese. If you don’t like camembert cheese, you can serve it with croutons, peas or roasted pumpkin seeds.
Tips and tricks:
- If the soup is too rare and you no longer have a pumpkin, add an extra potato.
- You can easily freeze leftover soup without losing taste.
- If you have a lot of pumpkins left, bake them in the oven, mix, season and serve as puree.