Description
This easy soup is one of the advantages. Useful properties of pumpkin, soft creamy texture, spicy taste and ease of preparation is this soup from the pumpkin. It will certainly energize you for the whole day and perfectly warm and nourishing on a cold autumn or winter days.
Ingredients
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Pumpkin
750 g
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Carrots
1 piece
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Ginger
40 g
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Red sweet pepper
1 piece
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Peppers red hot chilli
0.333 piece
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Onion
1 piece
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Celery root
80 g
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Olive oil
3 Tbsp
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Garlic
2 tooth
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Salt
-
Pumpkin seeds
-
Sour cream
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Water
1000 ml
Cooking
Celery, hot pepper, garlic, ginger cut into small dice. Sweet pepper, carrots, onions - slightly larger.
Fry the vegetables in olive oil over medium heat, stirring constantly, about 15 minutes.
Chopped large dice the pumpkin into a saucepan with boiling water and boil until soft (10-15 minutes)
To the pumpkin add the fried vegetables and cook for another 5 minutes.
Blend soup with immersion blender (I do it right in the pot where the soup is cooked). Return the soup to the stove and warm it for a few more minutes. Season with salt to taste.
Pour hot soup bowls, season with sour cream and pumpkin seeds.
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