Thick pumpkin soup with additives. In autumn it warms up even better than a blanket

Autumn is a time when a pumpkin reigns in the kitchen of many Poles. Nothing tastes as good as thick pumpkin soup – creamy, fragrant ginger and a light note of sweets. To make it is enough Pumpkin pulp, potatoes, onions, ready vegetable broth, milk and spices. Peeled and chopped vegetables are cooked in a decoction, and finally seasoned and blended to a smooth mass. For decoration, and in fact an additional curling of flavors, the hot soup is decorated with crushed feta cheese and a blot of cream. Then each bite is full of contrasts: a sweet pumpkin, a sharp note of ginger and salty cheese accent. Thick pumpkin soup warms up wonderfully, adds energy and introduces a truly autumn mood. Serve it well when you are cold or weakened.

Ingredients:

• 600 g of the rainbow,
• 3 medium potatoes,
• onion,
• 600 ml of vegetable broth,
• 200 ml of milk,
• a spoon of butter,
• salt and black pepper,
• a small piece of ginger,
• A pinch of sugar.

To be provided:

• 100 g sera fat,
• A few tablespoons of cream 36%.

Method of performance:

Peel the pumpkin, remove the seeds and cut the pulp into cubes. Peel the potatoes and also cut. Chop the onion. Put the vegetables into the pot, pour the broth and cook until tender. This should take about 20-30 minutes.

Add butter, pour in milk and mix the whole into a smooth, thick cream. Boil again, season with salt and pepper. Grate a little ginger above the pot. Also, pour a pinch of sugar to taste.

Pour hot thick pumpkin soup into bowls, sprinkle with crushed feta cheese and decorate with a blot of cream 36%.

Source: NowowoPuje.pl