Description
A delicate, slightly sweet soup with the aroma of pepper. I recommend to those who does not like pumpkin. Here it is not felt. The soup is equally delicious cold and warm. The amount of broth depends on the desired consistency of soup. Recipe from the forum Karina.
Ingredients
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Pumpkin
700 g
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Onion
0.5 piece
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Red sweet pepper
2 piece
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Pear
2 piece
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Ginger
1 tsp
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Broth
500 ml
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Cream
100 ml
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Vegetable oil
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Salt
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Black pepper
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Mac
Cooking
Pumpkin cut into slices and lay out on a foil lined baking sheet. Peel the pears from the skin, cut in half and remove the seeds (I forgot to do this). Bake bell pepper, pears and pumpkin in the preheated to 180*C oven for 35 minutes until soft.
Remove the skin from the pepper, remove the seeds. Coarsely chop pears and pepper.
Finely chop the onions. The original was still leeks - if there is, add sure, 10 cm is enough. Heat the oil in a pan, add onions, ginger . Cover and, stirring occasionally, simmer over medium heat for 5-8 minutes, until the onions are soft.
Add the pumpkin, peppers, pears and broth. Salt, poperchit, cover and allow to simmer on low heat for 15 minutes.
Remove from heat, add the cream. In a blender, blend the soup until smooth and creamy. Serve, sprinkled with toasted poppy seeds, a slice of pear or with additives, relevant personal taste.
Bon appetit!
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