Pumpkin soup top with double cream and pistachio⛺️

Name: Pumpkin soup top with double cream and pistachio⛺️
Cuisine: British
Ingredients: 500 g pumpkin; 20 g salt; 2 tablespoon double cream; some pistachio nuts

Shu @_shu

Bristol

This delightful soup is the ultimate autumn supper. My mother used to make it back home while my dad has another recipe of pumpkin sweet soup, which is cold and best for summer.

It has a lovely silky texture which make it a comfort treat. The soup base can be store in freezer for weeks even months. Make a batch and enjoy a quick treat from time to time! #halloweencontest

This delightful soup is the ultimate autumn supper. My mother used to make it back home while my dad has another recipe of pumpkin sweet soup, which is cold and best for summer.

It has a lovely silky texture which make it a comfort treat. The soup base can be store in freezer for weeks even months. Make a batch and enjoy a quick treat from time to time! #halloweencontest

Shu @_shu

Bristol

This delightful soup is the ultimate autumn supper. My mother used to make it back home while my dad has another recipe of pumpkin sweet soup, which is cold and best for summer.

It has a lovely silky texture which make it a comfort treat. The soup base can be store in freezer for weeks even months. Make a batch and enjoy a quick treat from time to time! #halloweencontest

This delightful soup is the ultimate autumn supper. My mother used to make it back home while my dad has another recipe of pumpkin sweet soup, which is cold and best for summer.

It has a lovely silky texture which make it a comfort treat. The soup base can be store in freezer for weeks even months. Make a batch and enjoy a quick treat from time to time! #halloweencontest

Saved

Ingredients

500 gpumpkin
20 gsalt
2 tablespoondouble cream
some pistachio nuts

Saved

Steps

1

Cut pumpkin into chunks, add to the pan, then carry on cooking for 15 mins, stirring occasionally until it starts to soften and turn golden.
2

Cool it down before pour in a blender.
3

Blend until the texture become silky.
4

Chill for 20 minutes.
5

Heat a good portion for serve. Top with a table spoon of double cream and some crunched pistachio nuts.