Description
Pumpkin season continues... Recognized as the Queen of the autumn, bright, sweet and helpful... And for some, it is the main symbol of the upcoming Halloween. But today, the pumpkin appears to us not in a frightening position, on the contrary - to the peace and home that one can imagine))) Pumpkin soup-puree, which is prepared every day for myself and the many tourists, residents of neighborhoods famous Niagara falls - one of many variants I liked it so much that I decided to share them with all pumpkin lovers:) Please get acquainted and enjoy!
Ingredients
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Pumpkin
1 kg
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Onion
1 piece
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Milk
2 cup
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Butter
80 g
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Paprika sweet
2 tsp
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Broth
1 l
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Ginger
-
Rosemary
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Walnuts
-
Salt
Cooking
Cut the pumpkin pieces.
Finely chop the onion.
Melt the butter in a pan, put the vegetables and saute 7-10 minutes.
Pour in broth (you can just plain water), add salt and cook over medium heat, covered for 40 minutes.
Add rosemary and grated ginger root. Boil for 5 minutes.
Pour in the milk.
Add the paprika. Bring to a boil, but do not boil.
RUB the soup through a sieve and grind in a blender. When serving add a handful of chopped walnuts.
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