Pumpkin soup with cream

Pumpkin soup with cream

Ingredients

• 200 g pumpkin
• 1 potato
• incomplete glass of water
• half a glass of cream
• White bread
• salt to taste

Directions

1. Cut the peeled and washed pumpkin and potato into medium cubes and add to a frying pan heated in vegetable oil.
2. Add water and simmer under a closed lid for about 15 minutes.
3. Grind the finished vegetables in a blender or using a mixer. Transfer to a saucepan and add the warmed cream.
4. We put the pan on the fire, let the puree soup boil and simmer over low heat for about 5 minutes. Salt. Serve with croutons.