Description
In the cold and snowy winter really want something hot, spicy and bright. And so is this soup. It is very easy to prepare. Also, this soup can be served the children. At least, my eight month old daughter eats it with pleasure.
Ingredients
-
Pumpkin
600 g
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Potatoes
100 g
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Onion
1 piece
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Garlic
1 tooth
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Broth
500 ml
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Ginger
1 Tbsp
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Salt
-
Pepper white
-
Cream
100 ml
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Nutmeg
Cooking
So, first you need to put to cook the broth. In cold water put the chopped onion, carrot and celery ( sometimes I use leeks, zucchini). Cook for approximately 30 min.
Then finely chop the onion and garlic and fry in 3 tablespoons of olive oil until transparent. I do it once in the pot in which I boil the soup. Then add pumpkin and potatoes and let them brown. Add the grated ginger. Pour the broth and cook for 25 min.
Grind in a blender, sprinkle with salt and pepper to taste.
Add the cream. I used cream shot homemade milk.
Before serving, sprinkle lightly with nutmeg and put a few drops of olive oil. And yet, to his little girl, I cut 2 stars from the bread and dry them in a dry frying pan.
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