Autumn pumpkin soup for a light and healthy lunch: we tell you what to add for a bright taste

Iryna MelnichenkoLS Food
Pumpkin soup

Pumpkin is an ideal fall product for making healthy and simple soups, pies, muffins, cakes, and drinks. For lunch, pumpkin can be used to make a flavorful and light soup, which will be enhanced by garlic and cream.

Cook Yana (gordynovskaya) shared a recipe on Instagram for a delicious, flavorful pumpkin cream soup that even children and those who don't like pumpkin will enjoy.

Ingredients:

  • Hokkaido pumpkin - 1 pc.
  • bell pepper - 1 pc.
  • onion - 1 pc.
  • tomatoes - 2 pcs.
  • garlic - 1 pc.
  • broth/cream/boiling water
  • herbs, spices
  • vegetable oil

Method of preparation:

1. Cut the pumpkin, peel the vegetables, put them on a baking sheet, drizzle with oil, salt and pepper. Bake in the oven for 35 minutes at 200 C.

2. Put the cooked vegetables in a blender, add the broth, and blend until smooth.

3. Pour the soup into a bowl, add the cream, sprinkle with seeds and sprinkle with breadcrumbs when serving.

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