The pumpkin is delicious, healthy and can be used for soups, as a pasta replacer, with cinnamon or in various combinations of aromatic herbs. This autumn must try a pumpkin soup cream!
You will fall in love with its creamy texture and delicate pumpkin flavor, complemented by the taste of coconut cream. A pumpkin cream soup can be made very quickly, from steamed or baked pumpkin. If you choose to cook it in the oven it will take a little longer, but the flavors are overwhelming. The soup will become more creamy and tastier, and the vitamins will remain intact.
The pumpkin is very rich in fiber, betacarotene, vitamin C and potassium. Betacarotene is a substance that has a protective role against certain types of cancer but also neurodegenerative diseases such as Alzheimer's and Parkinson's.
Put on this pumpkin soup cream list and you will not regret having tried it!Ingredients for pumpkin cream soup with coconut cream and seeds:
A pumpkin cut cubes
Hot water, depending on the desired consistency
1 clove of garlic
3-4 tablespoons of lemon juice
A spoonful of nutmeg
Black pepper
Sea salt
3 tablespoons of extra virgin olive oil
2 tablespoons of coconut sour cream for the ornament
Seed Pumpkin Seeds for Ornate
Hot pepper flakes (optional)


Method of preparation:

The oven is preheated to 190 degrees Celsius.

Pumpkin is sprinkled with a little olive oil and spreads in the baking tray for 30-40 minutes.

Put all the ingredients in the blender (except for sour cream and pumpkin seeds) and mix until you get a creamy soup.

Pour into a bowl and season with coconut and pumpkin seeds.