A simple pumpkin puree soup recipe

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Do you think pumpkin is only for pies and porridge? Try a soup that will surprise you with its delicate texture and rich flavor. A dish that is impossible not to love!

Ingredients:

• pumpkin — 500 g;
• carrot — 1 pc.;
• potatoes — 2 pcs.;
• onion — 1 pc.;
• cream (10-20%) — 150 ml;
• olive oil — 2 tbsp. l.;
• salt, pepper to taste;
• nutmeg or ginger — a pinch (optional).

Cut the pumpkin, carrots, potatoes, and onions into small pieces. Heat olive oil in a saucepan, fry the onion until transparent.

Add the chopped vegetables, pour water over them so that it slightly covers the vegetables, and cook over medium heat until soft (15-20 minutes).

Blend the vegetables with a blender to a smooth puree-like consistency. Pour in the cream, add salt, pepper, a little nutmeg or ginger and bring the soup to a boil.

Did you know that the richer the color of the pumpkin, the more beta-carotene it contains? This pigment helps strengthen the immune system, which is especially important in the cold season.