Pumpkin soup with nuts

Description

Pumpkin dishes are becoming more popular, and it's wonderful. Pumpkin is not only useful, it also grows well in our climate, giving a consistently good crop, and with it the need to do something. Do not throw it. So I propose to prepare another version of the delicious soup of pumpkin. In good faith after reviewing all 49 variants of these soups are already on the site, I found the difference between my soup from the other and dared to spread. Maybe my version will appeal to someone else besides me and my family. The original recipe comes from the "Golden recipe collection" books of the deli.

Ingredients

Pumpkin

800 g
Potatoes

2 piece
Broth

800 ml
Walnuts

1 handful
Pine nuts

1 handful
Marjoram
Thyme
Rosemary

0.5 tsp
Salt
Pepper white
Olive oil

2 Tbsp

Cooking

But with this beauty it all started.

Purified from the core and peel the pumpkin, peeled potatoes cut into large pieces and spread on a baking sheet, sprinkle with salt, drizzled with olive oil and send in a heated to 200 degrees oven for 30 minutes, or until the vegetables are soft. During roasting, stir the vegetables a couple of times.

Once the vegetables are soft, take out the pan and let the vegetables cool slightly. They are so fragrant and appetizing smell that arises the thought "to eat so, it to the soup to bring."

Then, shift the baked pumpkin and potatoes in the bowl of a blender, and diluted with broth (300-350 ml, I got chicken) was crushed to puree state.

Pour the puree in a saucepan, optionally diluted with broth to your desired consistency, add the leaves of thyme, marjoram, dry rosemary, salt and pepper. Stirring, bring to a boil, and cook for about 5 minutes.

Nuts fry in dry hot pan for 2-3 minutes (walnut, of course, before you get a bit chopped up, but without fanaticism).

The soup is poured on plates, sprinkle liberally with nuts. Delicious, flavorful and healthy soup is ready. You are welcome to enjoy.

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