Description
This recipe was invented on the principle of "Not to waste" - I somehow came into a pumpkin... that I love since childhood... but I love all sorts of soups. Now this is the only pumpkin dish that I eat and I really like it! You can also try this - spicy light soup-something that is necessary after the may kebab weekend!)))
Ingredients
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Pumpkin
300 g
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Onion
1 piece
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Garlic
1 tooth
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Butter
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Vegetable oil
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Apple
1 piece
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Salt
-
Black pepper
-
Seasoning
Cooking
Pumpkin cut into small pieces (if you, like me, frozen pumpkin) or RUB on a large grater (if fresh).
Finely chop the onion and garlic cloves and put them in a deep pan or skillet with heated butter and oil until transparent was stressed (they must not fry).
Lay out there the pumpkin and pour hot water so that the pumpkin was covered with water, add the Bay leaves. Cover with a lid and simmer over medium heat.
Meanwhile, peel an Apple peel and remove the core.
Grate the Apple on a coarse grater, are sent to the pumpkin. Add salt to taste, add seasoning (I had caraway seeds, marjoram, nutmeg and black pepper). Simmer for another 10-15 minutes (pumpkin should "fall apart" when pressed with a fork).
We grind our soup in a blender (remember to remove Bay leaf!). Dressed with sour cream and sprinkle with greens. Bon appetit!
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