Pumpkin puree soup with apples and nutmeg

Step-by-step cooking

1. Step 1:

   

   Prepare the necessary ingredients.

2. Step 2:

   

   Peel the pumpkin and cut into large cubes. Potatoes and carrots are cut into medium cubes.

3. Step 3:

   

   Finely chop onion, garlic and pepper. If the soup will be eaten by children, then pepper should be excluded.

4. Step 4:

   

   Melt butter in a saucepan, add olive oil, and fry onion and garlic on low heat until transparent for about 5 minutes. Add ginger and nutmeg and continue to fry for another couple of minutes.

5. Step 5:

   

   Add carrots and fry on high heat for 1 minute, then pour in 3 tablespoons of water, bring to a boil, make the smallest fire and simmer for 10 minutes with the lid closed.

7. Step 6:

   

   Put the pumpkin, potatoes and pepper, fry for 3 minutes, then add the apple, fry for another couple of minutes and pour boiling water so that the water barely covers our vegetables.Simmer for 30 minutes.

8. Step 7:

   

   Remove from heat.

9. Step 8:

   

   Whisk with a blender in puree.

10. Step 9:

    

    Add cream, a few drops of lemon juice, salt, pepper, and bring to a boil, but do not boil. The density of the soup is regulated by the amount of cream.

11. Step 10:

    

    Pumpkin puree soup can be served with grated hard cheese and herbs, sprinkled with pumpkin seeds, or you can add a spoonful of pumpkin oil and serve with garlic croutons!!! Bon appetit !!!