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This time I am sharing my daughter’s favorite autumn soup recipe. When kids are small and you want them to eat more vegetables, you come up with some fun names so they would like it. I am not sure if it was the name, or she actually liked the soup, but it is her favorite. Now she is a few days before her 19th birthday and she still asks for this soup every year. It freezes very well. Let me show you how I make it.
Sun’s Soup | Pumpkin SoupCourse: SoupsCuisine: Sweet ZivileDifficulty: Easy
1 Medium size pumpkin
3 medium size potatoes
Chicken broth (here is my recipe), just to cover the pumpkin, ~1 quart or 1 L
Salt and pepper to taste
1 tsp lemon pepper
Juice of 1 lemon, freshly squeezed
3 cloves of garlic
A few tbsp. heavy cream
Let’s make it
- Cut pumpkin in chunks, removes seeds and skin.
- Peel potatoes and slice into few pieces for quicker cooking.
- Place pumpkin along with potatoes in the pot and cover with chicken broth.
- Cook until pumpkin and potatoes are tender.
- Use emergent blender to make it smooth.
- Add lemon juice, salt, pepper, lemon pepper to taste and blend again.
- Add grated or squeezes garlic and blend again.
- Drizzle some heavy cream (around 1 tbsp.) in each plate and serve it with some garlic bread on the side.