Ingredients
Servings: - 4 +
500 gr Pumpkin
5 Potato
1 Onion
2 tbsp. Oil sunflower
400 ml Milk cow's
3 sm Ginger
Salt Add to taste
0.5 tsp. Paprika
0.5 tsp. Pepper black ground
1 bunch Parsley
100 gr Bread dry
Description
French pumpkin soup with vegetables is very tasty and fragrant. Ginger gives it a refreshing note, and spices add a spicy spiciness. This soup-puree can be called a dish of the second day. When it is infused in the refrigerator, it becomes even tastier. Therefore, it is better to cook a large portion of the soup at once, so that you can try it the next day. Wheat or rye crackers are ideal for pumpkin soup. You can use store-bought snacks or make your own by toasting baguette slices in the oven until golden brown.
Step by step recipe 
We'll clean the bulb. Cut it into small cubes.
Pour vegetable oil into a Teflon pan. Throw in the onion. Stirring, we will sauté it for several minutes until soft.
Transfer the browned onion to a deep saucepan with a thickened bottom. If desired, the onion can be fried in a saucepan to save time.
Wash potatoes thoroughly and peel. Cut the tubers into cubes. Try to cut the vegetables into pieces of about the same size so that they cook at the same time.
Peel and remove seeds from fresh pumpkin. Cut the pulp into cubes, like potatoes. If you use frozen chopped pumpkin, then it is enough to pour warm water over it.
Pour the vegetables into a saucepan with browned white onions.
Pour the ingredients with water so that it completely covers them. Let's put the pot on the fire. Boil the ingredients together until soft, 15 minutes.
Then carefully drain all the liquid from the vegetables. Using an immersion blender, puree the vegetable mixture until smooth.
Pour warm milk into vegetable puree. Its amount depends on the consistency of the soup you want to get. The less milk, the thicker the soup will be. Also keep in mind that the soup will thicken a bit during cooking.
Return the pot of pumpkin soup to a low heat. Peel and grate the ginger root. Add it along with salt and spices to the soup. Stir and boil the dish for a few minutes, then turn off the heat.
Ready French soup will be served immediately, garnished with parsley leaves and croutons.
Enjoy your meal!
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