Hey everyone, it’s Brad, welcome to my recipe page. Today, we’re going to make a special dish, pumpkin soup top with double cream and pistachio⛺️. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Pumpkin soup top with double cream and pistachio⛺️ is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They are fine and they look fantastic. Pumpkin soup top with double cream and pistachio⛺️ is something that I’ve loved my whole life.
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To get started with this recipe, we have to prepare a few components. You can have pumpkin soup top with double cream and pistachio⛺️ using 4 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Pumpkin soup top with double cream and pistachio⛺️:
- Get 500 g pumpkin
- Take 20 g salt
- Get 2 tablespoon double cream
- Take some pistachio nuts
I modified this soup so it would be lighter in both fat and calories. I thought that the flavor and smooth texture was not compromised at all by reducing the whipping cream amount. my. 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.
Steps to make Pumpkin soup top with double cream and pistachio⛺️:
- 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.
- Cool it down before pour in a blender.
- Blend until the texture become silky.
- Chill for 20 minutes.
- Heat a good portion for serve. Top with a table spoon of double cream and some crunched pistachio nuts.
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. For an extra-velvety consistency you can pour the soup through a fine sieve. Pour the stock into the pan, then season with salt and pepper. For an extra-velvety consistency you can now push the soup through a fine sieve into another pan.
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