Pumpkin puree soup quickly

One of the brightest representatives of the autumn harvest is an orange pumpkin. It is attractive not only for its bright color, but also for the rich content of useful substances in the composition. Eating pumpkin has a beneficial effect on the body of adults and children. Pumpkin can be baked, fried, boiled, made into pies and even desserts. One of the most popular pumpkin dishes is mashed soup. And in this recipe, you can learn how to cook it quickly and easily.

Let's start by choosing a pumpkin. For soup, it is best to take unsweetened pumpkin so that the final taste of the soup is more balanced. Wash the pumpkin, dry it and cut it in half. Using a large spoon, remove the pulp along with the seeds from the middle. Put the pumpkin on a cutting board with the cut side down and peel it with a knife. Next, cut the pumpkin into small cubes.

Peel and wash onions and potatoes. Cut the onion and potatoes into small pieces of any shape.

Pour vegetable broth into a saucepan (you can replace it with ordinary clean water, but the taste of the soup will not be so rich). Place the chopped vegetables in a saucepan. Add salt and pepper to taste, add curry. Put the pan on medium heat, bring to a boil. Then reduce the heat to a minimum, cover with a lid and cook the vegetables until fully cooked for 40-45 minutes. Vegetables should be soft and easily pierced with a fork.

As soon as the vegetables are ready, remove the pan from the heat. Cool the soup a little and pour it into the bowl of a blender or food processor. Chop the vegetables until smooth.

Pour the chopped soup back into the pan. Pour in the cream and mix thoroughly. Add a little ground chili pepper (optional).

Put the soup pot back on the stove and heat it almost to a boil. Taste it and add the missing ingredients.

Pour pumpkin soup puree into serving plates. You can decorate with a fresh sprig of rosemary and serve it on the table. Bon appetit!