Pumpkin soup is eaten everywhere – in America, Europe, Australia, Asia and even in Africa. At the same time most often cook a cream soup from pumpkin. This tasty, useful and incredibly appetizing dish is vitamin-rich also minerals.
It is required to you
- 5-2 kg of pumpkin;
- 5 sweet apples;
- 2 turnips;
- 2 average bulbs;
- 5 garlic gloves;
- 3-4 small tubers of fennel (or 2 big);
- fresh or dried sage;
- vegetable or chicken broth;
- olive oil;
- pepper and salt to taste.
Instruction
1. Cut pumpkin with large segments as watermelon. Peel it, take out stones and chop on cubes of 3-4 cm in size.
2. Cut the peeled fennel with half rings, and turnip – cubes. Husk with apples, halve and take out a core. Chop pulp on large cubes. It is necessary to clean and crush garlic and onions (onions – on half rings, and garlic – on petals).
3. Take a pan with a thick bottom and pour in it a little olive oil. At first put onions there – it has to be softened, but not be roasted. Then throw in a pan fennel and garlic, and in 3 minutes – turnip and pumpkin. Fry everything on strong fire. Five minutes later add the apples cut into cubes and a branch of a sage.
4. In a few minutes fill in a vegetable mix with hot broth (on 3/4 pans). You extinguish 15-20 minutes on small fire.
5. Catch ready vegetables from a pan a skimmer. Surely let's liquid flow down. The branch of a sage can be thrown out – it isn't useful any more.
6. Put vegetables in the blender and crush them within 5 minutes, gradually pouring in the remained liquid. If it is correct not to hurry and do it, as a result at you light puree with air structure will turn out.
7. Pepper ready mix and salt to taste. Having mixed it with the liquid which remained after preparation of vegetables it is possible to receive soup of any consistence. When giving sprinkle a ready pumpkin cream soup olive oil.