Pumpkin cream soup

BreakfastDinnerVegetarianVeganGluten-freeNo eggsLactose-freeSoupBakingSkillet dishPumpkin

Pumpkin cream soup - velvety, filling and full of flavorful winter soup.

Ingredients

onions	0.25 piece
garlic	0.5 clove
pumpkin	120 gram
carrots	0.5 piece
canola oil	0.25 tablespoon
red bell pepper	0.5 piece
parsley root	1 teaspoon
pumpkin, seeds	1 tablespoon

Preparation process

1. clean the pumpkin from the seeds, cut into larger pieces. Peel the onion and garlic, (optionally you can add fresh grated ginger), cut into cubes. Fry in oil.

2 Clean the peppers. Cut in half, cut out the seed nests. Peel carrots, wash them.

3.Sprinkle the vegetables (pumpkin, carrots and peppers) with oil and put them in a preheated oven to 180 °C until soft.

4.Then, after cooling, remove the skin from the vegetables.

5. add the vegetables to the poultry or vegetable broth (600ml) previously prepared.

6. boil for 10 minutes.

7. the finished soup should be cooled, then blended to a smooth cream.

8. season to taste with a little salt and pepper. Garnish with pumpkin seeds and parsley.

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