Nutmeg pumpkin is considered the most fragrant and fragrant variety of pumpkin. It turns out not only excellent pastries, but also fragrant warming soups with an interesting taste that gives them a natural pumpkin sweetness. But this sweetness in the soup can be regulated additional ingredients. For example, tomatoes with balsamic bite with its acidity perfectly balance the taste dishes, making it more spicy. All vegetables are first fried in olive oil, then broth is added. Grind the finished soup blender and serve with grated parmesan. Great warming soup for the cold season. Nutritional value of one serving: (total 6) Calories 155, total fat 9 g., Saturated fat g., Proteins 5 g., carbohydrates 19 g, fiber g., cholesterol mg., sodium mg., sugar g. 
Time: 50 мин.Difficulty: easy Servings: 6 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 medium nutmeg squash (approximately 1 kg.), Peeled and diced seeds
- 3 tbsp. l olive oil
- 1 onion, thinly sliced
- 4 cloves of garlic, crushed
- 2 fresh leaves of sage
- 2 tsp coarse salt
- 2 medium canned tomatoes Cream
- 4 tbsp. lightly salted chicken broth or water
- 1 tsp balsamic vinegar
- 2 tbsp. l grated parmesan (optional)
Recipes with similar ingredients: nutmeg pumpkin, tomatoes plum, balsamic vinegar, sage
Recipe preparation:
- In a saucepan over medium heat, heat olive oil. Add onion, garlic, sage, 1 tsp. salt and pepper to taste. Fry lid, stirring occasionally, until soft and appear aroma, about 15 minutes.
- Increase the heat to moderately strong, add the tomatoes and cook by stirring with a wooden spoon until the tomatoes fall apart, and the onion does not brown a little, about 7 minutes. Add pumpkin and the remaining 1 tsp salt and continue cooking, periodically stirring until the pumpkin is soft, about 12 minutes. Then pour in the broth, bring to a boil and cook until the vegetables are soft, about 20 minutes. Leave the soup to cool slightly.
- Next batch grind the soup in a blender or with submersible blender. Pour the soup back into the pan and heat to medium heat. Stir in the vinegar. Serve the soup in warm bowls, over sprinkled with parmesan.
