Cream of Pumpkin Soup

For the cream of pumpkin soup, finely dice onions, garlic, ginger. Fry in olive oil, add the peeled pumpkin cut into large cubes, and crushed cumin and continue to roast.

Pour water, add salt and lemon juice. Simmer for 20-25 minutes. Puree with whipped cream and sprinkle with chopped parsley.

Preparation Tip:

Basmati rice in the cream of pumpkin soup adds another subtle flavor note and also something with bite.

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