This green sweet pumpkin cream soup is a pleasure to the eye and to the belly 🙂
- 21oz sweet pumpkin meat, chopped
- 2 medium-sized onions, peeled and finely chopped
- 1 garlic clove
- 1 red pepper, finely chopped
- 1 tbsp of fresh tomato sauce
- ½ tbsp of chili powder
- 2 bay leaves, crushed
- 2 cups of red wine
- 1 cup of water
- 1 tsp of thyme, dry
- Salt and pepper to taste
- Oil for frying
Heat up some oil in a frying skillet and add the chopped onions. Stir-fry for two minutes and add finely chopped red pepper, tomato sauce, and chili powder.
Continue to fry until the pepper has softened. Add the remaining ingredients and bring it to a boil.
Reduce the heat to minimum and cook for about an hour.
Remove from the heat and serve. Enjoy the delicious pumpkin cream soup for lunch or as an appetizer!