Baked pumpkin cream soup

Baked pumpkin cream soup with сream and feta сheese — the best healthy vegan recipe for homemade vegetable diet puree soup.


Pumpkin — 500 g
Cream — 150 ml (30-35% fat content)
Olive Oil — 30 g
Garlic — 3 pcs. (cloves)
Basil — 1 tsp (dry)
Turmeric — 1/2 tsp
To taste — salt, freshly ground black pepper
To submit:
Feta — 50 g
Peeled Pumpkin Seeds — 50 g


  • Peel and chop the pumpkin into small pieces.
  • Mix olive oil and spices.
  • Mix pumpkin and peeled garlic well with oil.
  • Put on a baking sheet covered with parchment.
  • Bake for 20 minutes at 180 ° C. Bring the cream to a boil.
  • Put the pumpkin in cream, beat with a blender until smooth.
  • Cover the pot and leave for 10 minutes.
  • When serving, sprinkle the finished dish with pumpkin seeds and cheese.

Found this post helpful?
Don’t forget to share on Pinterest!

Baked pumpkin cream soup

You can skip to the end and leave a response. Pinging is currently not allowed.

Leave a Reply

You must be logged in to post a comment.

счетчик для сайта