Pumpkin Cream Soup with Chicken Liver Recipe
A fairly simple, interesting and healthy soup.
Servings Prep Time
2 10minutes
Cook Time
35minutes
Servings Prep Time
2 10minutes
Cook Time
35minutes
Ingredients
Instructions
  1. Cut onion and carrot into cubes.
  2. Fry in pumpkin oil until soft, add chopped garlic and fry for a few minutes.
  3. Peel the pumpkin, cut into large cubes.
  4. Pour in water, add thyme and rosemary, bring to a boil and cook for 20 minutes over medium heat.
  5. At this time, wash the chicken liver and dry it with a paper towel. Fry for 3 minutes on each side over high heat.
  6. Transfer the liver into a mold and close tightly with foil. In this way, he will reach readiness.
  7. Add fried vegetables to a saucepan with already soft pumpkin, boil for a few minutes.
  8. Beat the pumpkin with a blender. (I do it right in the pot where the pumpkin was cooked).
  9. Return the pan to the heat. Add sour cream, add butter. Season with salt and pepper. Warm up for another 5-7 minutes.
  10. Cut the chicken liver into small pieces. Pour the soup on plates, put the liver and fried pumpkin seeds on top.
  11. The soup is ready.
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