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Cream of pumpkin soup sour cream, cilantro and balsamic vinegar

ingredients

servings

8

Pumpkin

600 grams

Courgette

200 grams

Potatoes

3 unit

Onions

1 unit

Piccadilly tomatoes

2 grams

Iodized salt

to taste

Bouillon cube, vegetable flavour

1 unit

Extra virgin olive oil

to taste

Coriander seeds

1 teaspoon

Sour cream

30 grams

soups from Italy - Emilia-Romagna

Cream of pumpkin soup sour cream, cilantro and balsamic vinegar

Cream of pumpkin soup sour cream, cilantro and balsamic vinegar

vegetarian with lactose high in potassium

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Cream of pumpkin soup sour cream, cilantro and balsamic vinegar

Great taste in general, but really nice being able to hear, with every spoonful, distinct flavors. The sweet pumpkin cream, sour cream, fragrant flavor of coriander and the only one of this particular traditional balsamic vinegar.

Cream of pumpkin soup sour cream, cilantro and balsamic vinegar step 1

step 1

Clean the vegetables and cut them into pieces. Put them in a large pot that normally used to cook the pasta and add water until it is full.

Cream of pumpkin soup sour cream, cilantro and balsamic vinegar step 2

step 2

Add the nut or the salt and a little extra virgin olive oil. Cook over medium heat, with the lid slightly away, for about 45 minutes.

Cream of pumpkin soup sour cream, cilantro and balsamic vinegar step 3

step 3

Now pass the vegetables with the immersion blender until they form a cream, making sure there are no pieces of vegetables.

Cream of pumpkin soup sour cream, cilantro and balsamic vinegar step 4

step 4

Season with salt and let cook for about half an hour.

Cream of pumpkin soup sour cream, cilantro and balsamic vinegar step 5

step 5

Serve hot and, once in the pot, give freshly ground coriander seeds, add a few teaspoons of sour cream and sprinkle with balsamic vinegar.

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