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Pumpkin Cream Soup with Chicken Liver Recipe

Name: Pumpkin Cream Soup with Chicken Liver Recipe
Prep time: 10 min
Cook time: 35 min
Yield: 2
Ingredients: 500 gram Pumpkin; 1 piece Carrot; 1 piece Onion; 2 cloves Garlic; 500 gram Chicken liver; 500 ml Water; 300 ml Sour Cream (10%); 1 tablespoon Butter; 3 tablespoons Pumpkin seed oil; 1 tablespoon Pumpkin seeds; 0.5 teaspoons Thyme; 0.5 teaspoons Rosemary; Salt; Black pepper ((ground))

A fairly simple, interesting and healthy soup.

Course Dinner Dishes, First Course Dishes, Hot Dishes, Lunch Second Breakfast Dishes

Cuisine Russian Cuisine

Servings 2

Prep Time 10 minutes

Cook Time 35 minutes

Ingredients

500 gram Pumpkin
1 piece Carrot
1 piece Onion
2 cloves Garlic
500 gram Chicken liver
500 ml Water
300 ml Sour Cream (10%)
1 tablespoon Butter
3 tablespoons Pumpkin seed oil
1 tablespoon Pumpkin seeds
0.5 teaspoons Thyme
0.5 teaspoons Rosemary
Salt
Black pepper (ground)

Instructions

Cut onion and carrot into cubes.
Fry in pumpkin oil until soft, add chopped garlic and fry for a few minutes.
Peel the pumpkin, cut into large cubes.
Pour in water, add thyme and rosemary, bring to a boil and cook for 20 minutes over medium heat.
At this time, wash the chicken liver and dry it with a paper towel. Fry for 3 minutes on each side over high heat.
Transfer the liver into a mold and close tightly with foil. In this way, he will reach readiness.
Add fried vegetables to a saucepan with already soft pumpkin, boil for a few minutes.
Beat the pumpkin with a blender. (I do it right in the pot where the pumpkin was cooked).
Return the pan to the heat. Add sour cream, add butter. Season with salt and pepper. Warm up for another 5-7 minutes.
Cut the chicken liver into small pieces. Pour the soup on plates, put the liver and fried pumpkin seeds on top.
The soup is ready.

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