Surely each of us associates milk soups with milk noodles, unloved from childhood. But if you replace ordinary milk with heavy cream, then we get a delicious, delicate and very nutritious soup that can warm you in any winter weather.
It is necessary
- -1 medium carrots
- -0.5 kg pumpkin pulp
- -1 large onion head
- -200 ml cream
- - bell pepper
- -100 g fatty bacon
- -wheat loaf
- -vegetable oil
- - aromatic herbs, salt, paprika
Instructions
Step 1
Peel and cut the pumpkin into small pieces, bake it in the oven at 220 degrees (about half an hour). Wash and peel vegetables. Chop celery, onions, bell peppers and carrots in medium sized bars and fry in vegetable oil, salt and season with black pepper.
Step 2
Transfer the prepared vegetables to a saucepan, add a glass of water and combine with the baked pumpkin and boil. Grind the resulting mass with a blender, bring to a puree consistency, if necessary, add a little salt. Pour the cream into the puree, bring the soup to a boil again and remove from the stove.
Step 3
Prepare croutons. To do this, cut the loaf into medium-sized cubes, sprinkle with oil and sprinkle generously with paprika, and then put in the oven for 10-12 minutes. Lightly fry the bacon pieces in a skillet. Pour hot soup into a bowl, and put a strip of bacon in the center, next to it - some croutons.
