Cream of squash soup

Carmencita · Videorecipes · Cream of squash soup

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It seem fair to use the word “incredible” to describe this squash soup.

Because that is the adjective that will cross your mind with the first spoonful, when you perceive the aromatic flavour of its spices, the creaminess of its texture, and that floral note the saffron contributes.

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Cost

4

euros

Rations

4

people

Preparation

45

minutes

Cooking

40

minutes

Difficulty

Low

Ingredients

500 g pumpkin

50 g butter

1 glass milk

3 glasses water

1/4 of teaspoon Carmencita Ground nutmeg

1/4 teaspoon Carmencita Ground clove

6 Carmencita Saffron threads

Carmencita Himalaya pink salt

Chive

Preparation

Peel and cut the pumpkin.
Melt the butter over low heat and sauté the pumpkin.
Add milk and water, and boil for 40 minutes.
Season with nutmeg, ground cloves, saffron and pink salt.
Crush and strain through a Chinese.
Serve with chives, olive oil and saffron strands.

Buy products for this recipe

Ground cloves

Saffron thread

Himalayan pink salt

Ground nutmeg

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