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White pumpkin cream soup recipe

White pumpkin cream recipe

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Have you ever tried white pumpkin cream? It can be prepared in a very simple and fast way and its flavor is very different from the traditional one but it will not disappoint you at all.


  • 200 gr. from pumpkin White
  • 40 ml. Of olive oil
  • 2 teeth of Garlic
  • two leeks
  • 400 gr. from potato
  • 1/2 tablespoon of meat lozenge
  • 4 cheeses
  • 800 ml. of water
  • Salt

Preparation of white zucchini cream

  1. Peel the two cloves of garlic and chop them well, to put them with a little olive oil to brown in a saucepan.
  2. While the garlic cloves are browning, you are going to wash the leeks well and remove the disposable part that you do not need, and then chop them into small pieces. When the garlic has a little color, add it and cook everything together for several minutes.
  3. Add the water and the meat pill, turn up the heat to bring it to a boil and then leave it to a minimum.
  4. Peel the potatoes, wash them well under running water and cut them into wedges. You will also wash the white pumpkin well, only it is there before peeling it, and then you cut it into very small pieces. Put in the saucepan and cook for about 25 minutes.
  5. When they take half the time, test how it tastes, to see if you need to add salt or some other pill. If you are going to add another pill, make it only half, as you will not need a whole one.
  6. After 25 minutes, pour everything into the blender glass and add the four cheeses.
  7. Now you are going to put the mixer all the way down and beat it so that it gets thick, rising very little by little so that all the cream is very thick, as if you were making mayonnaise. If you don’t want it thick, just beat it normally and that’s it.
  8. Once ready, serve immediately before it cools and spoils the flavor.

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