SOUP baked pumpkin and carrots with pesto WALNUTS with sweet pepper

SOUP baked pumpkin and carrots with pesto WALNUTS with sweet pepper.

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1 pumpkin (pumpkin should be three times greater carrot approximately)
3 small carrots
1 onion, shallot
1-2 cloves of garlic
Article 4 / L / EV olive oil
salt, pepper, smoked paprika to taste
3-4 cups chicken broth
fatty cream, pumpkin seeds pestoB feed
You can even add butter for a creamy consistency)))

1. Pumpkin and carrots cleaned and cut into small kusochkamiyu, onion cut in half, just peel the garlic from skins and all that lay in the pan, the laid paper baking dish, drizzle with olive oil and bake at 180 ° C until soft, about 40 minutes primernoB a lot depends on sized pieces. ] Vegetables should be periodically interfere with that at the edges it does not stick.

2. Prepared vegetables folded into a pan in a thick bottom, add broth (add parts to control the consistency of the soup). Bring to a boil, break through a blender, add more broth, if necessary, you can add a small piece of butter for a creamy consistency, or heavy cream. Season with salt and pepper and add kompchenuyu paprika to taste.

3. In a small fire to cook the soup for 10-15 minutes (with the lid closed), it should not be a rolling boil, I should just languish.

4. Ready to pour soup bowls, garnish with pumpkin seeds, fatty cream and add the pesto.

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