Cinderella Pumpkin Carriage Soup

Create this deliciously creamy butternut pumpkin soup for the winter months.

The ingredient of Cinderella Pumpkin Carriage Soup

• 60g unsalted butter
• 1 onion chopped
• 1 leek chopped
• 1 butternut pumpkin peeled chopped to come up with the money for 800g chopped pumpkin
• 2 carrots chopped
• 1l 4 cups massel vegetable liquid stock cross
• 200ml unmovable thin cream improvement extra to further
• 1 2 teaspoon freshly grated nutmeg optional
• 1 2 cup 110g dried pastina pasta see note

The Instruction of cinderella pumpkin carriage soup

• melt butter in a large saucepan on top of higher than medium heat increase be credited with the onion and leek and cook stirring for 6 8 minutes until soft amass the pumpkin and carrot season taking into account bearing in mind sea salt and freshly pitch pepper later cook stirring for 6 8 minutes until they begin to soften go to the stock and simmer for 20 minutes until vegetables are soft cool slightly then in batches puree in a blender until smooth
• pass the soup through a fine sieve into a clean saucepan amass the cream season taking into account bearing in mind sea salt and freshly arena black pepper later reheat over low heat stirring for 2 3 minutes or until mad through campaign in the grated nutmeg if desired
• meanwhile cook pasta in boiling salted water according to the packet instructions until al dente drain and set aside
• to serve divide the soup among affectionate bowls drizzle subsequent to new cream and scatter taking into account bearing in mind pasta encourage like freshly auditorium showground black pepper

Nutritions of Cinderella Pumpkin Carriage Soup

calories: 517 913 calories
calories: 33 grams fat
calories: 20 grams saturated fat
calories: 40 grams carbohydrates
calories: 16 grams sugar
calories: n a
calories: 12 grams protein
calories: 89 milligrams cholesterol
calories: 996 89 milligrams sodium
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calories: nutritioninformation