Composition / ingredients
Step-by-step cooking
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Let's start by cutting the pumpkin into small cubes, onions, garlic and ginger – finely chop. And now the most interesting thing is that we will not cook anything, and even fry. And how will the mashed soup turn out, you ask? Very simple! We take a heat-resistant container, put all the vegetables there, salt and pepper to taste, pour all this beauty with olive oil and send it to the oven 200 ° C for about 20 or 25 minutes. When the pumpkin has become soft, we transfer the fragrant-smelling mixture into a blender, throwing garlic there as well. Add a little broth (you can also add water, it's as you want) and bring the pumpkin soup to the desired consistency. Pour into plates (of course, preferably bowls), add sour cream, decorate with herbs and fried pumpkin seeds.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Pumpkin - 29 kcal/100g
- Garlic - 143 kcal/100g
- Ginger - 80 kcal/100g
- Dry ginger - 347 kcal/100g
- Pickled ginger - 51 kcal/100g
- Olive oil - 913 kcal/100g
- Broth - 15 kcal/100g
