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

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.