Composition / ingredients
Cooking method
Turn on the oven at 200 degrees in advance.
To make soup, it is best to choose a pumpkin from non-sweet varieties. Next, wash the vegetable and use a large kitchen knife to cut off the top and bottom of the pumpkin. Cut it into two halves and use a spoon to peel the pulp and remove the seeds from it. Cut half of the pumpkin again and carefully lubricate each piece with olive oil.
Put baking paper on a baking sheet and put the pumpkin pieces on it with the cut side down. Put the pumpkin to bake in the oven for 35-40 minutes, until it becomes soft. You can check the readiness of the pumpkin by piercing it with a fork - it should be free to enter the vegetable. As soon as the pumpkin is ready, take it out of the oven and cool it.
Peel the onion, wash and cut into cubes. Peel and wash the garlic. With the flat side of the knife, crush the garlic clove until the juice appears and cut into small pieces.
Pour olive oil into a saucepan with a thick bottom, heat it and place the chopped onion and garlic there. Add salt. Fry the onion and garlic over medium heat until transparent and characteristic flavor for about 6-8 minutes.
Peel the baked pumpkin and cut the pulp into cubes. Put the pumpkin in a saucepan and stir. Add spices: cinnamon, nutmeg, cloves, ground black pepper and a little cayenne pepper. The amount of spices can vary depending on preferences.
Pour vegetable broth into a saucepan and bring the mixture to a boil over medium heat. Then reduce the heat, cover the pan with a lid and cook the soup for 15 minutes. Then add cream to the soup and warm it all together, but do not bring it to a boil. Remove the pan from the heat.
Pour the contents of the pan into the bowl of a blender (or food processor) and grind to a puree.
Pumpkin seeds taken out of the pumpkin, fry in a dry frying pan until golden brown and appetizing aroma.
Pour the finished pumpkin soup puree from the blender bowl into serving plates and decorate with toasted pumpkin seeds and spices on top.
Bon appetit!
Calorie 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
- Carnation - 323 kcal/100g
- Ground black pepper - 255 kcal/100g
- Onion - 41 kcal/100g
- Spices dry - 240 kcal/100g
- Olive oil - 913 kcal/100g
- Sea salt - 0 kcal/100g
- Dried pumpkin and squash seeds kernels - 553 kcal/100g
- Pumpkin seeds - 556 kcal/100g
- Cayenne pepper - 318 kcal/100g
- Nutmeg - 556 kcal/100g
- Vegetable broth - 13 kcal/100g
- Ground cinnamon - 247 kcal/100g
