To save time, pumpkin soup can be cooked in the oven. Also, this cooking method allows you to save more vitamins than when cooking on the stove, and the dish turns out to be more aromatic and beautiful.
It is necessary
- - peeled pumpkin - 300 g;
- - potatoes - 300 g;
- - onions - 150 g;
- - vegetable oil - 2 - 3 tablespoons;
- - water - 1 l;
- - spices, salt, herbs - to taste.
Instructions
Step 1
Cut the peeled pumpkin, onion, potatoes into arbitrary pieces, it can be very large, and put in a cauldron or other heat-resistant dish suitable for use in the oven.
There is no need to boil or fry vegetables beforehand, all products are laid raw.
Step 2
Bring the water to a boil and pour boiling water over the prepared vegetables. Now add salt, about 0.5 tablespoons, and spices, focusing on your taste. The aroma of pumpkin is perfectly emphasized by such spices as black pepper, cardamom, cloves, cinnamon, nutmeg, fenugreek. Add ground hot pepper if you like it hot.
Step 3
Preheat the oven to a temperature of 200 degrees Celsius, put the dishes with the future soup inside, without covering it with anything. Cook for about 15 minutes. After the specified time has passed, check the vegetables for readiness. If by this time the potatoes and pumpkin have boiled enough, you can remove the pan from the oven, otherwise leave it to cook for another 10 to 15 minutes.
Step 4
Rub the vegetables with a blender, along with the cooking liquid. Add herbs and vegetable oil, adjust the amount of spices and salt, then beat the soup with a blender again.
