Creamy Pumpkin Soup

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This recipe was modified from one of Ulya’s at kitchenimpromptu.com.  For best results, roast the pumpkin beforehand for 20 minutes at 220°.

1 cup water
1/4 cup cream
1/4 cup low-fat milk
1 tbsp. olive oil
2 cups diced or roughly chopped pumpkin
1 clove garlic
Pinch of sea salt

Put ingredients in blender and run on high speed for 3 to 4 minutes, or until desired temperature (use “Soups” button on a Blendtec – repeat cycle if needed until desired temperature is reached).

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