Creamy glutenfree pumpkin soup


For 4 servings we need:


1 small red onion

1 or 2 tablespoons oil

1 medium sized pumpkin

2 cups vegetable soup ( you can use water instead)

Roasted pumpkin seeds (optional)

Sour cream ( optional)

Salt, parsley,  ¼ teaspoon of Kurkuma, garlic husk


Saute onion  in oil until golden.

Add pieces of pumpkin (peeled) and simmer for 2-3 minutes.

Add vegetable soup or water and salt. Cook for 20- 30 minutes.

At the end add  kurkuma, parsley and chopped garlic. Put into a blender.

Garnish with roasted pumpkin seeds and sour cream.

This is a delicious cream soup for colder autumn days.

3 Replies to “Creamy glutenfree pumpkin soup”

  1. I’d like to thank you for the efforts you have put in writing this site.
    I really hope to see the same high-grade content from you in the future as well.
    In truth, your creative writing abilities has inspired me to get my very own site now ;

  2. I’m gone to say to my little brother, that he should also visit this
    blog on regular basis to take updated from latest information.

  3. I like the valuable info you provide in your articles.
    I’ll bookmark your weblog and check again here regularly. I am quite certain I
    will learn many new stuff right here! Good luck for the next!

Comments are closed.