Composition / ingredients
Step-by-step cooking
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Any kind of pumpkin that is available on the market is suitable for soup. Peel the pumpkin from the peel and seeds, rinse and cut into small pieces. Preheat the oven to 200 degrees. Then, after washing the mold, we put the pumpkin there, sprinkle with olive oil and bake until soft 15-20 minutes. While the pumpkin is cooking, we take a saucepan and pour milk and broth into it. Put the pan on the stove, close the lid and bring to a boil. Then peel the red chili pepper, garlic, finely chop it and add it to the pan together with the pumpkin. Cook for 7-8 minutes on low heat. Cool a little. If the pumpkin has not boiled yet, whisk it in a blender. Salt to taste. The soup is ready! Pour the soup into portions and add pre-chopped cilantro to each portion, and a spoonful of sour cream on top. Chili gives the soup a spicy flavor, which is what we wanted.
The cooking time of the soup is approximately 40 minutes. So much for the food.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream with 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
- Dried ground cilantro - 216 kcal/100g
- Coriander - 25 kcal/100g
- Cilantro, coriander - 25 kcal/100g
- Olive oil - 913 kcal/100g
- Chili pepper - 40 kcal/100g
- Broth - 15 kcal/100g
