Description
Now is the season for pumpkin, and I'm only a mess cook. Decided to go ahead and stopped at the soup. Knew it would be delicious, but that is so no. Terrific flavor, tender texture. My daughter four times in a day eating this soup, although its once hard to make the first to eat. And now, coming from my mom (we were at the barbecue), she asked for the remaining portion of the soup. Sits, eats.
Ingredients
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Pumpkin
800 g
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Garlic
2 tooth
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Onion
1 piece
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Ginger
1 tsp
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Broth
450 ml
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Olive oil
3 Tbsp
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Tabasco
1 tsp
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Curry
0.25 tsp
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Seasoning
-
Salt
-
Pumpkin seeds
Cooking
Clean the pumpkin from seeds and rind. Cut into small slices 2 cm wide. A baking sheet covered with foil. Put the pumpkin, garlic in the husk, pour 1 tbsp olive oil, mix and bake at 180 degrees for about 20 minutes until soft pumpkin.
Separately, finely chop the onion. Olive oil 2 tbsp fry the onions and ginger. Add a little water and stew on low heat for about 2-3 minutes.
In a pan put the roasted pumpkin, onion with ginger and cleaned from the husk garlic. Add half of chicken broth and whisk immersion blender to puree. I did in a stationary blender.
Add the remaining broth. To turn on the stove, put a pot of water. How to boil the soup, season with spices, Tabasco sauce, curry, salt to taste. Cook for 1 minute.
The finished dish sprinkle with pumpkin seeds.
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