Composition / ingredients
Step-by-step cooking
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So, we must first cook vegetable broth. To do this, take a saucepan. Pour water into it and put it on the fire. When it boils, put an onion and a carrot in it. Let them cook. At the end, put the bay leaf, add salt. You can add peas of black pepper. Pull out the vegetables and strain the broth. Then dilute it with half a liter of water. Put it back on the fire. Let it boil. At this time, peel and cut the pumpkin into pieces. Put it in boiling broth. Then peel the onion, cut it and put it in the broth too. Crush the garlic into the broth. Wait until it boils. Make a small fire and cook for 15 minutes until the pumpkin is soft. Pull out the cooked vegetables with a slotted spoon. Dry and grind in a blender. It should be mashed. If necessary, add a little broth. Put the mashed nutmeg and salt. You can pepper it if you like. Arrange the pumpkin soup on plates. Pour the cream on top with a spiral. Such food is served with hot bread croutons. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Pumpkin - 29 kcal/100g
- Garlic - 143 kcal/100g
- Onion - 41 kcal/100g
- Broth - 15 kcal/100g
- Nutmeg - 556 kcal/100g
