Hello my dear readers,
It’s Friday
Today I’ll share with you another super easy and delicious recipe from my kitchen.
I’m a soup and cream person, so this pumpkin cream is the perfect autumn dinner for me. Usually the most difficult part is to peel the pumpkin but in this case you don’t have too 😉
Also no cream or milk is needed but still you’ll get a super velvety pumpkin cream soup.
Ingredients:
- pumpkin
- vegetable broth
- shrimp tails
- pumpkin seeds
- sliced almonds
- salt & pepper
- cinnamon powder
- extra virgin olive oil
How to do it:
Cut the pumpkin in pieces and steam it for around 10-15 minutes, until is very soft.
In the meantime, prepare a vegetable broth. You may do it yourself when you have time and keep it in the freezer or you may also use the stock cubes.
Once the pumpkin is steamed is very easy to remove the skin and smash the pumpkin.
Add the hot broth and start using a stick blender until the pumpkin is very smooth and velvety. Remember that the density of the cream is depending on the quantity of the broth, so be careful and don’t add too much. Better go with a little bit at a time until you reach the desired consistency.
In a pan, stir in the shrimp tails with a drizzle of olive oil, salt & pepper and cinnamon powder just for about 1 – 2 minutes.
Serve your velvety pumpkin cream with the shrimp tails on top, and because I love to have something crunchy, I have roasted some pumpkin seeds and sliced almonds with a drizzle of extra virgin olive oil and added it on top of my pumpkin cream.
Super delicious, comfy and super easy too.
Hungry?
Velvety pumpkin cream soup
Easy, comfy and delicious pumpkin cream.
Ingredients
- Pumpkin
- Vegetable broth
- Shrimp tails
- Pumpkin seeds
- Sliced almonds
- Salt & pepper
- Cinnamon powder
- Extra virgin olive oil
Directions
- Cut the pumpkin in pieces and steam it for around 10-15 minutes, until is very soft.
- Prepare a vegetable broth. You may do it yourself when you have time and keep it in the freezer or you may also use the stock cubes.
- Smash the pumpkin, add the hot broth and start using a stick blender until the pumpkin is very smooth and velvety.
- In a pan, stir in the shrimp tails with a drizzle of olive oil, salt & pepper and cinnamon powder just for about 1 – 2 minutes.
- Serve your velvety pumpkin cream with the shrimp tails on top, and add roasted pumpkin seeds and sliced almonds with a drizzle of extra virgin olive oil on top (optional).
Enjoy 😉 😋
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