My mother makes such a pumpkin cream. Everyone is asking for supplies

Before I reveal the secrets of the family recipe, I want to convince you that Pumpkin cream is exactly what you need to satisfy hunger and warm up in autumn.

• It has a creamy consistency – after cooking and mixing it becomes naturally velvety.
• It combines with various flavors – he “gets along” with ginger, coconut milk, apple and even orange.
• It is healthy – it is rich in beta -carotene, fiber and vitamins. It is also a light and filling meal base.

Each family has its own culinary pearls – flavors that stay with us even in adult life as wonderful memories. With us number one is this soup (really It can dethrone even broth!). My mother says her secret is in simplicity and not to be afraid of spices in the right proportions.

Ingredients (for 4 people):

• (preferably Hokkaido – you don’t have to peel it)
• 1 large onion
• 2 carrots
• 1 apple (sour, e.g. gray reneta)
• 2 cloves of garlic
• 1 liter of vegetable or poultry broth
• 2 tablespoons of olive oil or clarified butter
• a teaspoon of freshly grated ginger
• a pinch of nutmeg
• Salt and pepper to taste
• Additions to serve: pumpkin seeds, a blot of cream, croutons or fresh herbs.

Preparation step by step:

• Cut the vegetables for start – pumpkin into cubes (if Hokkaido – with the skin), carrots and apple peel and cut into smaller pieces.
• Fry – in a pot, warm up the oil or clarified butter, throw onions and garlic. Fry to vitrify.
• We add pumpkin and carrot – fry briefly to bring out the taste.
• Pour the broth – pour everything with hot broth, add an apple and cook for about 20 minutes until the vegetables are soft.
• Season – ginger, nutmeg, salt and pepper. Mom always repeats that spices are the “soul” of this soup.
• Blend – mix everything into a smooth cream. If the soup is too thick, you can add some broth or water.

Finally, that’s enough Sprinkle with roasted pumpkin seeds, add a little cream or olive oil and serve with crunchy croutons.

Although the classic version of my mother is unbeatable, it is sometimes worth experimenting. I managed to get a modern pumpkin taste recently when I added to the recipe Coconut milk and curry for a spice mixture. It came out aromatic, somewhat oriental. If you have more time, try to bake a pumpkin before cooking, then you will get some caramel notes.

Each of these variants can be adapted to your own taste, but the base always remains the same: pumpkin and a bit of spices.

This dish (in each version) has it Everything that is associated with the house: warmth, simplicity and tastewhich does not need great ornaments. And the biggest secret? Cooking with heart.