The most delicious recipe for pumpkin soup: the main thing is to choose the right pumpkin

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During the fall and winter season, I find myself tasting pumpkin soups quite often. And I'm always hit with an unbridled flood of sweet flavor, which of course gets in the way of pumpkin soup. And yet one day I managed to find the most delicious recipe for this dish, which I am particularly pleased to share with you!

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But first of all, the advice about the choice of garbuz:

-buy bright colors for the color of the m'yakoti varieties the brighter, the more savory;

-analogously and for the flavor, try blue watermelon, and you will immediately understand its characteristics;

I like long-lasting varieties such as "Chamomile", "Muscat";

-I also recommend you to try the garbúz fraiche, it is a bit similar to carrot fraiche, but it has a more refined flavor!

INGREDIENTS:

-600-700 g of baked garbanzoise with thyme

-100 g of city zibuli

-300 g of canned tomatoes in Pelati's own juice

-20 g of yellow paste carrots or dry soup.

-garbuzovy soap, garbuzovy olive

-olive oil for greasing and curing

PROCESS:

Peel the watermelon, cut into small slices, drizzle with olive oil and sprinkle with fresh thyme cloves. Bake in an oven under foil or in a sleeve for 30 minutes at a temperature of 200°C. Then I open the oven and bake for 10 minutes - dry the garaboose.

I always use Pelati tomatoes, but if you have fresh ones, you should take them 2 times more and blanch them beforehand to remove the skin.

3. Sauté the zebula. Sauté on a medium heat until lightly browned, add the tomatoes and simmer for 10 more minutes

4. Add baked watermelon, even with ridina, if it is on the deco, add vegetable broth or water, bring to a boil and with a blender turn everything into puree. I adjust the desired thickness with water.

5. Season with salt and add more paste carrots. Serve hot, sprinkled with watermelon olive oil and sprinkled with dried watermelon sprouts.

By the way, you can also add coconut tops - as a decoration or to enhance the flavor even before serving the passion. This recipe is also suitable for the Great Lent. Savor it with pleasure!