Recipe of Super Quick Homemade Pumpkin soup top with double cream and pistachio⛺️

Pumpkin soup top with double cream and pistachio⛺️. Great recipe for Pumpkin soup top with double cream and pistachio⛺️. This delightful soup is the ultimate autumn supper. My mother used to make it back home while my dad has another recipe of pumpkin sweet soup, which is cold and best for summer.

But if you're all about savory dishes, we've got the perfect recipe for you. This creamy vegan pumpkin soup is filling, nutritious, and full of flavor. Pumpkin soup top with double cream and pistachio⛺️ This delightful soup is the ultimate autumn supper.

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Great recipe for Pumpkin soup top with double cream and pistachio⛺️. This delightful soup is the ultimate autumn supper. My mother used to make it back home while my dad has another recipe of pumpkin sweet soup, which is cold and best for summer.

To begin with this recipe, we have to first prepare a few components. You can cook pumpkin soup top with double cream and pistachio⛺️ using 4 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Pumpkin soup top with double cream and pistachio⛺️:

1. {Get 500 g of pumpkin.
2. {Make ready 20 g of salt.
3. {Get 2 tablespoon of double cream.
4. {Get of some pistachio nuts.

My mother used to make it back home while my dad has another recipe of pumpkin sweet soup, which is cold and best for summer. This is a classic, easy pumpkin soup made with fresh pumpkin that is very fast to make. Thick, creamy and full of flavour, this is THE pumpkin soup recipe you will make now and forever! Finely chop the onions and garlic and sauté in a little oil.

Instructions to make Pumpkin soup top with double cream and pistachio⛺️:

1. Cut pumpkin into chunks, add to the pan, then carry on cooking for 15 mins, stirring occasionally until it starts to soften and turn golden..
2. Cool it down before pour in a blender..
3. Blend until the texture become silky..
4. Chill for 20 minutes..
5. Heat a good portion for serve. Top with a table spoon of double cream and some crunched pistachio nuts..

Add the pumpkin cubes, briefly fry and then add the soup. Season with salt, pepper, nutmeg and a little ginger (optional) and leave to simmer. Once the pumpkin is tender, puree the soup in a mixer with the double cream and season to taste. A creamy pumpkin soup for autumn. This soup is smooth and flavorful, and the addition of ginger lends a sweet and spicy flavor to a traditional seasonal dish.

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