Not enough simple, light and mouth-watering first courses on your lunch menu? If you can safely call yourself a pumpkin lover, then do not rush to pass by! I will offer you a wonderful recipe for a delicate soup.
Cooking description:
I present to your attention a cool version of how to make pumpkin puree soup, quite original and quite uncomplicated. All you need is pumpkin puree and pre-cooked vegetable broth. Before serving, the soup can be supplemented with pumpkin seeds or herbs, as in this case, but first things first, right?:)
Purpose: For lunch / For dinner
Main ingredient: Vegetables / Pumpkin
Dish: Soups / Soups-puree
Ingredients:
- Sugar pumpkin - 2 Pieces
- Vegetable oil - 2 Tbsp. spoons
- Vegetable Broth - 2 Cups (approximately)
- Salt and Spices - To taste (pepper, nutmeg, garlic)
- Curly Parsley - 1 Bunch
- Garlic - 1-2 Cloves
Servings: 4
How to make "Pumpkin and Garlic Puree Soup"
1. Wash the pumpkins, cut in half (if large, cut into slices) and carefully peel off the seeds. Place on a baking sheet lined with parchment and brush with vegetable oil using a brush. 2. Send the pumpkin to an oven preheated to 200 degrees and bake until soft (from 35 minutes to an hour, depending on the type of pumpkin and the size of the pieces). Then cool for 10-12 minutes and carefully remove the pulp. 3. Put the pulp in a blender bowl, add a little salt and spices to taste, beat until smooth. Simultaneously bring the broth to a boil. Dilute the puree with broth to the desired consistency, keep on fire for several minutes. Add spices and salt as needed. 4. Heat some oil in a skillet separately. Put chopped garlic, fry for a minute, add parsley, sesame seeds, salt. Stirring constantlywarm up for a couple of minutes and you can remove from heat. 5. Pour the puree soup into bowls, add herbs with sesame seeds and serve. Enjoy your meal!