Sweet Pumpkin Cream Cheese Soup

Name: Sweet Pumpkin Cream Cheese Soup
Yield: 1343 g
Ingredients: Minced Garlic 10 teaspoon; Salt 3 dash (1/3 tsp); Water (Bottled) 130 ml; Maeil Soy Milk 99.9 190ml 300 ml; Sangha Cheese Cheddar Slice 40 g; Ricotta Cheese 100 g; Butter 10 spoon; Onion 150 each; Steamed Sweet Pumpkin 600 g

Difficulty NORMAL 966 kcal

#Sweet Pumpkin Soup #Cream Cheese Soup #Healthy Food #Soup Recipe #Autumn Dish #Dessert Soup #Vegan Alternative Possible #Home Cooking #Brunch #Quick Recipe

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Ingredients

Main ingredients

Minced Garlic 2 teaspoon
Salt 3 dash (1/3 tsp)
Water (Bottled) 130 ml
Maeil Soy Milk 99.9 190ml 300 ml
Sangha Cheese Cheddar Slice 40 g
Ricotta Cheese 100 g
Butter 1 spoon
Onion 1 each
Steamed Sweet Pumpkin 600 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 86 g 34%

Protein 38.82 g 15%

Fat 55.91 g 50%

Serving size 1343g

Cooking steps

1

Wash the sweet pumpkin thoroughly, remove the skin and seeds, and cut into small pieces.
2

Finely chop the onion and garlic.
3

Melt butter in a pot and sauté the onion and garlic.
4

Add the sweet pumpkin and stir-fry for a while longer.
5

Pour in water or vegetable stock and boil until the pumpkin is tender.
6

Blend smoothly using a hand blender or mixer.
7

Add heavy cream and cream cheese, stir well, and bring to a gentle boil.
8

Season with salt and pepper to taste, then serve.

Sweet Pumpkin Cream Cheese Soup

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