Pumpkin is not only a storehouse of vitamins and natural antioxidants, but also the most faithful friend in the fight against excess weight. Well, pumpkin puree soup will delight even the most sophisticated gourmets.
It is necessary
- pumpkin - 800 g;
- mussels (frozen) - 200 g;
- milk 1.5 - 2.5% - 200 ml;
- water;
- ginger root - 1-2 centimeters;
- ground black pepper (to taste);
- salt;
- a bunch of dill.
Instructions
Step 1
Wash the pumpkin thoroughly, peel and cut into large pieces, peel the seeds with a spoon. Immerse in a pot of water and cook over medium heat for 15-20 minutes. At the very end, add a little salt.
Step 2
Rinse the previously thawed mussels, add water, salt and cook in a separate saucepan until boiling.
Step 3
Remove the finished pumpkin from the pan and let cool slightly. Meanwhile, cut the ginger into slices.
Step 4
Beat the cooled pumpkin with a blender with milk and ginger, add salt and pepper to taste. Pour the prepared soup into a plate, garnish with mussels and dill. Bon Appetit!
