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Pumpkin puree soup

Cooking recipes / First course recipes / Soups / Cream soup

This lightweight soup has the same advantages! The healthy properties of pumpkin, delicate creamy consistency, minimal ingredients and ease of preparation - this is this dietary pumpkin puree soup.

pumpkin - 800 g, milk - 1 l, flour - 3 tsp, butter - 1-2 tbsp. spoons, cream - 1 cup, or milk - 1 cup, yolk - 2 pcs., salt to taste, parsley greens to taste, dill greens to taste

To make a thick pumpkin puree soup, it must be chopped and boiled in salted milk. Then wipe and connect with the decoction. Add flour browned in oil. Boil. Add a tablespoon of oil, cream (or milk) mixed with 2 yolks, salt. After that, warm the pumpkin puree soup, but not boil. Then add chopped greens to the pumpkin puree soup.