Pumpkin soup: \"piquant & fine\", with onion rings, cheese and marjoram

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Soup greens clean or peel, wash and roughly dice. Halve 1 onion. Wash the thyme, shake dry. Press 1 clove of garlic.

2. 2

   Cut parsley leaves from the stalks and use them for other purposes. Put soup vegetables, onion and garlic in a large, wide pot. Add about 1 litre of cold water, bay leaf, 1 teaspoon of salt, peppercorns, cloves, parsley stalks and thyme. Simmer for about 45 minutes

3. 3

   Cut the pumpkin into slices, remove the seeds. Peel pumpkin, cut 3/4 of the flesh into pieces, dice the rest. Peel and chop 2 onions and 1 clove of garlic. Peel and wash carrots and potatoes and cut into pieces. Melt the fat in a saucepan.

4. 4

   Fry pumpkin pieces, onion, garlic, carrot and potato in it. Pour in broth, bring to the boil and cook for about 20 minutes. Peel 2 onions and cut into rings. Stir sour cream until smooth. Roast pumpkin seeds in a pan without fat for 2-3 minutes while turning, remove. Heat oil in the pan, fry pumpkin cubes and onion rings for 3-4 minutes while turning. Cut cheese into small pieces. Wash the marjoram, dab dry and pluck the leaves from the stalks. Puree the soup and stir in the cream. Season soup with salt and pepper.

5. 5

   Cut cheese into small pieces. Wash the marjoram, dab dry and pluck the leaves from the stalks. Puree the soup and stir in the cream. Season soup with salt and pepper. Arrange in plates, sprinkle with pumpkin cubes and seeds and sprinkle with pumpkin oil. Put sour cream as a stain on the soup. Spread onion rings, cheese and marjoram on the soup

Nutrition Facts

KCAL
470 kcal

CARBS
20 g

FATS
36 g

PROTEINS
18 g