Italian pumpkin cream soup in a hurry

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During the pumpkin ripening season, you can prepare a very tasty and light creamy pumpkin soup. The ingredients here are the simplest, and the dish turns out to be tasty and healthy.

So, we need:

• 600 grams of peeled pumpkin,
• a small onion ,
• carrot,
• a little fresh thyme,
• 50 ml of natural olive oil
• 2 liters of water,
• 30 grams of natural honey,
• 200 grams of potatoes,
• teaspoon without a pinch of salt,
• basil leaves for decoration.

Preparation:

This soup will be tastiest if the pumpkin is baked in the oven. To do this, cut the pumpkin into small pieces, put it in a baking dish, and preferably in a small ceramic pot, sprinkle it with olive oil, and cover it with foil. The baking time will be 40 minutes at a temperature of 200 degrees.

Heat a little olive oil in a pan, add chopped onions and grated carrots, fry them at medium heat until light golden color. It is important that nothing burns and the vegetables remain juicy. At the end of roasting, we add thyme.

Potatoes for soup can be simply boiled in a small amount of water or baked in the skin, wrapped in foil. You can bake potatoes together with pumpkin, but in different dishes.

Pour water into a pan, bring it to a boil, add baked pumpkin, potatoes in pieces (it will provide satiety soup), cooked roast and salt. Boil for a couple of minutes, then add honey.

Whip the soup with a blender and pour into plates. Add a few drops of olive oil and basil leaves to each plate. You can add some almond flakes and ground coriander. Serve with white bread.

Delicious!