Pumpkin and potatoes creamy soup
Updated: Oct 7, 2020
2 pounds of pumpkin
2 cloves of garlic
1/2 purple onion
Herbamare or mineral salt to taste
A dash of black pepper (1/8 teaspoon approximately)
1/2 teaspoon of cumin powder
5 cups of water ( if you need more liquid add more and adjust flavors. It depends on how thick you want it.
Pepitas or pumpkin seeds for garnish
Cut the pumpkin and the potato into squares. If you want to remove the skin from the potato and the pumpkin, is fine but it is not necessary. I prefer to left the skin for both.
Add everything to a large pot and cook for about 20 minutes or until potatoes and squash are soft.
Last step blend the soup with an immersion blender. If you don't have an immersion blender use a high speed blender.
Serve and add pumpkin seeds!