Pumpkin soup with cream

Method

1. 01

   Wash, clean and cut vegetables with pieces of medium size of an arbitrary shape.

2. 02

   In a large pan, warm up two tablespoons of olive oil. Put on it previously cooked vegetables. Roast them for about 10 minutes, stirring occasionally.

3. 03

   In the kettle boil about 1 liter of water. Roasted vegetables put in a pan, squeeze out the garlic and add ginger. Put on a medium fire and pour boiling water, so that the water was on the phalanx of the finger more than vegetables. Cover the pot with a lid and leave it to cook for 20 minutes.

4. 04

   After 20 minutes, when the vegetables become soft, grind the vegetables with a submersible blender nozzle to a state of puree. You can also use a potato chipper.

5. 05

   In the pumpkin soup mashed pour 100 ml of cream and mix.

6. 06

   Pumpkin soup-pure served with cream or sour cream, as well as with crackers, decorating it with greens.