Description
Prepared the soup for her granddaughter, and she immediately turns in the kitchen, trying to help... but then, apparently, fed up, and she began to whimper, asked to walk. To distract her, he began to compose the fairy tale how the Pumpkin came to visit the Cabbage... So was born the name of the soup.
Ingredients
-
Pumpkin
300 g
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Carrots
1 piece
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Onion
1 piece
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Potatoes
250 g
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Cauliflower
300 g
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Garlic
2 tooth
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Vegetable oil
1 Tbsp
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Cream
0.5 cup
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Broth
-
Spices
-
Salt
-
Black pepper
Cooking
Pumpkin I had frozen from the fall stocks. Wash the vegetables and clean.
In a saucepan with a thick bottom, heat the oil and sauté the chopped onion and carrots.
Add the potatoes cut into small cubes, and sauté for a few minutes.
Add the cabbage, divided into small pieces.
Pour boiling water (or chicken stock) to cover vegetables (about 2 cups). Cook on low heat until soft (about 5 minutes).
Add the pumpkin, season with salt and pepper, bring to a boil and cook until the vegetables are tender.
Drain part of the broth in a Cup. Vegetables blend until smooth delicate puree.
Add spices to taste. I put ground ginger and ground nutmeg. Add the chopped garlic.
Pour the cream. If the soup is too thick, dilute it to desired consistency cast earlier broth or cream. Stir and warm the soup, not boiling. Turn off the heat and let stand for 10 minutes under the lid.
When serving, garnish with sour cream. To prepare the toasts, spread them with butter cream (I used viola) and serve with the soup.
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