Pumpkin cream soup for a hearty lunch according to Liza Hlynska's recipe

Pumpkin is the healthiest autumn vegetable, rich in vitamins and minerals that are so necessary during the period of vitamin deficiency. In addition, it can be used to make many delicious and healthy dishes, such as warm salads, milk porridge, soups, pies, smoothies, fritters, pancakes, various drinks, and even candied fruit.

Cook Liza Hlynska shared a recipe for a delicious pumpkin cream soup on her YouTube channel, which would be an ideal lunch option (to watch the video, scroll to the end of the page).

Ingredients:

• pumpkin – 1.5 kg
• onion – 2 pcs
• garlic – 2-4 cloves
• salt – to taste
• smoked paprika – to taste
• butter – 30 g
• oil – 30 g
• cream – 100 ml

Cooking method:

1. Wash the pumpkin, cut it in half, and scoop out the seeds with a spoon.
2. Cut into large pieces, place on a baking sheet with parchment, and put in a preheated oven at 190 C for 20-25 minutes.
3. Remove the pumpkin from the oven when it is caramelized and soft.
4. Separate the flesh from the skin in a bowl.
5. Pour the oil, butter, and finely chopped garlic into a saucepan.
6. Add the finely chopped onion when you smell a bright garlic aroma. The onion should become transparent.
7. Add the pumpkin pulp to the pan and cover with water so that the water is a few centimeters above the pumpkin.
8. Add salt and smoked paprika.
9. Cover and cook the soup over medium heat for another 10 minutes.
10. Remove the pot from the heat and blend the soup with an immersion blender until smooth. Then rub through a sieve.
11. Add the cream and stir.
12. Return the cream soup to the stove, bring to a boil, and serve.