Pumpkin Puree Soup

Ingredients for Making Pumpkin Puree Soup

  1. Pumpkin 500 g
  2. Small shallots 2 pcs.
  3. Garlic 3 cloves.
  4. Big apple 1 pc.
  5. Celery Stalk 1 pc.
  6. Olive oil 2 tbsp. l
  7. Butter 30 g
  8. Salt 1 tsp.
  9. Water (boiling water) 1 liter.
  • Main ingredients: Onion, Pumpkin, Apple

Cooking pumpkin puree soup:

Cut the garlic into slices, onion into large cubes, celery slices, and pumpkin into large cubes. In a pan with a thick bottom, fry garlic, onions, celery in hot oil. Then add the pumpkin and fry for about 15 minutes stirring all the time. Peel the apple and cut into a cube, send to the pan, fry for 3 minutes, stirring occasionally. Pour boiling water, cover and cook until soft pumpkin, about 5-7 minutes. When the pumpkin is soft, drain all the liquid into a separate container (do not pour out). Salt vegetables to taste, grind with a blender. Add butter, continue whisking with a blender. Add the broth a little and beat until a homogeneous liquid mass. Serve hot soup with crackers.