- 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
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.
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.
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.