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Before you jump to Pumpkin soup recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And also Conserve Money In The Kitchen.

Until fairly recently any individual who expressed concern about the destruction of the environment raised skeptical eyebrows. That has fully changed now, since we all appear to have an awareness that the planet is having difficulties, and we all have a part to play in fixing it. According to the specialists, to clean up the surroundings we are all going to have to make some changes. These kinds of adjustments need to start happening, and each individual family needs to become more environmentally friendly. Here are some tips that can help you save energy, mainly by making your cooking area more green.

Refrigerators and freezers use a lot of electricity, especially if they are not working as economically as they should. If you might be in the market for a new one, the good news is that compared with types from 10 or more years ago, they use about 60% less electricity. Maintaining the temperature of the fridge at 37F, along with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. Checking that the condenser is actually clean, which means that the motor needs to work less frequently, will also save electricity.

As you can see, there are many little items that you can do to save energy, and also save money, in the kitchen alone. Environmentally friendly living just isn’t that difficult. Largely, all it will take is a little bit of common sense.

We hope you got benefit from reading it, now let’s go back to pumpkin soup recipe. You can cook pumpkin soup using 8 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to cook Pumpkin soup:

1. Prepare 3 lbs pumpkin
2. Use 3 large leeks
3. Take 2 teaspoons paprika
4. Use 1/4 teaspoon cayenne pepper
5. Use 17 oz cream
6. Provide 1/2 cup water
7. Use to taste salt
8. Get to taste Extra Virgin Olive Oil from Spain

Steps to make Pumpkin soup:

1. Wash the leeks thoroughly, making a lengthwise cut to separate the layers and remove any dirt with running water.
2. Put 8 generous tablespoons of Extra Virgin Olive Oil from Spain in a large pan fry the sliced leeks until they start turning golden around the edges, and smell delicious!
3. Add the pumpkin, cut into cubes, season to taste and cook for 2-3 minutes. The pumpkin is absorbing the flavour of the leeks and the Extra Virgin Olive Oil from Spain.
4. Add the paprika and cayenne. Stir well so all the flavours mix together.
5. Add the half cup of water. Remember that a pumpkin is 90% water, and it will give off that water while cooking. Put a lid on the pan and simmer for 30 minutes until the pumpkin is tender.
6. After 30 minutes, beat the mixture with a hand-held blender or in a food processor until you have a smooth cream. In the last few seconds of beating, add the single cream.
7. To decorate the soup, put a couple of tablespoons of Extra Virgin Olive Oil from Spain in a frying pan and flash-fry some little cubes of pumpkin.
8. Serve the soup with the pumpkin ‘croutons’ and a drizzle of Extra Virgin Olive Oil from Spain to add its incomparable smoothness and texture.

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