Pumpkin soup with popcorn
Composition / ingredients
7
servings:
Cooking method
1. The prepared and peeled pumpkin is cut into large cubes. Peel the onion, cut in half. My pears, cut in half, cut out the core with seeds. Spread the pumpkin, onion and pears on a baking sheet, pour olive oil, salt and pepper, send it to the oven preheated to 190 degrees, bake for 25-30 minutes.
2. Grind the baked ingredients using a food processor or blender.In the resulting gruel, add a pinch of nutmeg, ground cinnamon and ginger, curry, and pour yogurt and vegetable broth, beat again.Pour the mashed soup into a saucepan, send it to the fire, bring it to a boil, remove it from the stove. 
We lay out the soup in portions, add a handful of popcorn and serve it on the table.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Acedophilin of 3.2 % fat content - 58 kcal/100g
- "rastishka " - 122 kcal/100g
- Danone drinking yogurt - 76 kcal/100g
- Drinking yogurt "agusha" - 87 kcal/100g
- "aktimel" natural - 83 kcal/100g
- Danone yogurt with 2.2% fat content - 96 kcal/100g
- "mazhetel" - 48 kcal/100g
- Ermann fat yogurt - 152 kcal/100g
- Yogurt with 3.5 % fat content - 68 kcal/100g
- Natural yogurt with 1.5% fat content - 48 kcal/100g
- Low-fat milk yogurt - 38 kcal/100g
- Pear - 42 kcal/100g
- Dried pear - 246 kcal/100g
- Canned pears - 76 kcal/100g
- Pumpkin - 29 kcal/100g
- Ground black pepper - 255 kcal/100g
- Curry - 352 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Olive oil - 913 kcal/100g
- Popcorn - 480 kcal/100g
- Nutmeg - 556 kcal/100g
- Vegetable broth - 13 kcal/100g
- Ginger Powder - 335 kcal/100g
- Ground cinnamon - 247 kcal/100g
