69 
-
Time for preparing
Contents
- Recipe difficulty
Simple dish
- Energy value
75.12kcal
- Rating
-
Recipe
This soup is just made for the cold seasons. Bright juicy pumpkin and refreshingly scorching ginger combine well with tastes. You can buy both in our stores in winter without problems. The soup is light, dietary, but at the same time it’s saturates well, it can be eaten for dinner. And yet, since it will be mashed soup, no matter how you cut the vegetables. Here only 2 rules: first, do not grind, do not do in advance of mashed vegetables. Second: vegetables are laid in order of speed their preparation, that is, potatoes, for example, we put boil used to be pumpkins, but that’s true, by the way.
Let’s get started!
Ingredients
0/12 ingredients
75.12
Great job
Bon appetit, I hope you had fun with us!
Steps
Steps taken: 0/0
- Grind ginger, celery root and garlic. Do not chop onions large half rings.
- Well, carrots can also be cut into half rings.
- Choose a stewpan and pour oil into it, heat it up. Spread onion, garlic and ginger for sautéing.
- After cutting the pumpkin in pieces, put it in a stew-pan and pour everything boiling water. Water should slightly overlap vegetables.
- After boiling, reduce the flame to barely noticeable. Stew 20 minutes.
- We cast 50% of the decoction.
- Punch the vegetables in mashed potatoes, rub the nutmeg. Add to the desired density of the soup previously merged broth. Solim, and at will add pepper. Lightly fry the seeds in a dry pan and decorate them with soup. optionally add yogurt or yogurt.
