Pumpkin cream soup with croutons and pistachios

This creamy pumpkin soup will not only satisfy your hunger, but also lift your spirits. The delicate texture of the dish goes well with crispy croutons and nuts.

• Recipe author: Maria Dronova
• After preparation, you will receive 4 servings
• Prep time: 45 minutes
• Total recipe preparation time: 45 minutes

Ingredients

• Small pumpkin 1 piece
• Carrots 2-3 pieces
• Onion 1 piece
• 1 tbsp butter the spoon
• Chicken broth 400 ml
• Low-fat cream ½ cup
• Salt 1 tsp the spoon
• Pistachios to taste
• Croutons to taste
• Sour cream to taste

Cooking method

• Peel and dice the pumpkin, carrots and onions. Melt the butter in a large saucepan and sauté the chopped vegetables for 10-15 minutes. Then pour in the chicken broth. When it boils, reduce heat and cook for another half hour.

• Remove the saucepan from the heat, let it cool slightly and add the cream (it should be at room temperature). Salt. Using a blender, give the mass a uniform consistency.

• Serve the soup hot with pistachios, croutons and sour cream.

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