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Address:
5610 NW 12th Ave
Suite 214
Fort Lauderdale,
FL 33309 | cm_articles | 56_pumpkin_soup_18
Preparation: 5 minutes
Cooking: 9 minutes
Servings: 4
Ingredients:
1 rib of celery, minced
1 tablespoon butter
28 oz. pumpkin, diced
2 medium potatoes, diced
1 garlic clove
2 cups chicken stock
1 cup of milk
3 pinches of ground nutmeg
2 tablespoons heavy cream
Salt and Pepper
- Mince the celery.
- Melt the butter in the pot. Add the celery and cook for 3 minutes.
- Meanwhile, peel and dice the pumpkin and potatoes.
- Peel the garlic clove.
- Add the pumpkin, potatoes and the garlic glove in the pot, along with the chicken stock and milk.
- Add salt and pepper.
- Cover the pot and cook for 9 minutes.
- Add the heavy cream and transfer the preparation to a blender or food processor. Puree the mixture until smooth.
- Dividethe soup into 4 bowls and serve immediately.
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