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Puree soups are good first of all because they cook very quickly, especially if there are ready-made broths. Puree Soup and Cream Soup can be made from almost any vegetable with the addition of low-fat 10% cream. It is not recommended to reheat them, however, therefore they are not cooked in large quantities and are eaten in the heat of the heat.

Ingredients

• 500 g pumpkin pulp
• 1 liter beef broth
• 150 ml low-fat cream
• 1/2 onion
• 2 cloves of garlic
• 1/4 tsp ground paprika
• 1 bay leaf
• 2 tbsp. l. butter
• a sprig of parsley, pumpkin seeds and corn kernels for serving
• salt and pepper to taste

Directions

1. Peel the onion and cut into cubes. Cut the pumpkin pulp into cubes. Peel the garlic and press or chop.
2. Dissolve the oil in a skillet. Fry the onions, add the pumpkin and simmer for 3-4 minutes.
3. Add paprika, bay leaf, garlic. Pour in broth and cream. Cook over low heat for 20 minutes, season with salt and pepper. Take out the bay leaf. Purée the soup with a hand blender.
4. Serve the soup, sprinkle with seeds, herbs and corn kernels to taste.