Pumpkin Puree Soup

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Ingredients

500 g Pumpkin
2 pcs. Carrot
1 PC. Red onion
1 PC. Sweet potato
1/2 pcs. Ginger root
7 pcs Garlic cloves
1 PC. Cilantro (coriander) bunch
1 teaspoon Coriander seeds
70 g Butter
1 tablespoon Olive oil
1/2 teaspoo Worcestershire sauce
to taste Ground black pepper

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Pumpkin Puree Soup

  • Easy

Ingredients

Directions

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When autumn comes, immunity falls and spleen, you need to cheer yourself up and please something in order to recharge your energy and positive. Pumpkin soup is the best choice for those who want to always be in shape. The composition of pumpkin soup includes rich in vitamins and minerals and just a beautiful orange pumpkin, reminiscent of the sun, ginger and garlic – strong and powerful immunostimulants and, of course, fragrant seasonings. Classic pumpkin soup is the best choice for an autumn breakfast or lunch.

Steps

1
Done

We wash the big pumpkin, cut it, clean it from seeds and skins. We clean the sweet potato. The pumpkin and sweet potato have a white layer under the peel, they need to be cut off since it can give bitterness to the soup. Next, cut the sweet potato and pumpkin into large pieces.

2
Done

My cilantro, from the stem we separate the leaves and roots. About ten roots of cilantro need to be thoroughly washed and dried. Next, peel the vegetables: ginger, garlic, carrots, and onions. Finely chop the stalks of cilantro and its roots, garlic, and ginger. Cut the carrots into thick circles.

3
Done

We prepare a large baking dish and transfer the sweet potato, carrots, cilantro, onion, ginger, garlic and pumpkin into it. Add butter, olive oil, Worcestershire sauce, coriander, pepper, and salt. Mix everything and put it in the oven for 25-30 minutes. Preheat the oven to 180 degrees C. While the pumpkin is in the oven, it can be poured with water so that it does not burn.

4
Done

As soon as the pumpkin is covered with a crust, we take out the form from the oven and transfer the vegetables to the pan. Pour water to cover vegetables. Bring the soup to a boil, boil for 3-4 minutes, until the pumpkin softens.

5
Done

Next, scroll the mixture in a blender. The main thing here is not to overdo it so that the soup is not too thin, slices of vegetables should be at least slightly distinguishable. If, however, the soup turned out to be liquid, then you can evaporate it in a saucepan. It is advisable to serve the soup hot and garnish with cilantro leaves.

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