This first dish can be prepared for a festive dinner, when people dear to you or true connoisseurs of delicious treats gather at the table. The pumpkin included in this soup gives it a special tenderness, and a small amount of garlic removes the pumpkin aroma and adds a hint of piquancy.
It is necessary
- - 500 g of pumpkin pulp;
- - 500 ml of water or vegetable broth;
- - 1 large potato;
- - 3 tbsp. spoons of sour cream;
- - 1 head of onion;
- - 3 cloves of garlic;
- - salt to taste;
- - a pinch of nutmeg.
Instructions
Step 1
Peel the pumpkin and cut into small cubes. Place it on a baking sheet lined with parchment paper. Sprinkle with minced garlic, nutmeg and finely chopped onions.
Step 2
Cover the pumpkin with a second sheet of parchment paper and place in an oven preheated to 200 ° C. Bake for no more than 20 minutes.
Step 3
Remove the baked vegetables, cool slightly and transfer to a blender. Add broth, salt, sugar and black pepper to taste. Whisk until creamy and spread over bowls. Serve with sour cream.
