Description
Autumn is the season of pumpkin, and why not to diversify your lunch pumpkin soup.
Ingredients
-
Pumpkin
600 g
-
Water
2 l
-
Chicken's leg
500 g
-
Potatoes
4 piece
-
Garlic
3 tooth
-
Onion
1 piece
-
Carrots
1 piece
-
Salt
Cooking
All the ingredients
Bring the water to boiling and throw the chicken (add salt at end of cooking soup)
Cut the potatoes in small cubes and spread in equal parts in a pot
Cut the pumpkin in cubes and also placed to the pots (the weight of the pumpkin is listed in the already peeled and seed form)
Finely chop the carrot and sent on the pots (you can grate it, but I prefer chopped)
Coarsely chop the onion and put in pots
Finely chop the garlic and put into pots
Remove the chicken from the broth, peel and bones, cut into small pieces and arrange in pots
In the end we should get the pots half-filled with thick
Pour the broth (to the edge of the pot leaving about 1.5 cm, so when boiling it will not escape in the oven), cover with a lid and put in oven preheated to 220 degrees for an hour.
An hour to get our soup, decorate with selenelackey - and he's ready. I have nothing else to add, so as not to spoil the taste of the soup. Bon appetit.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.