Pumpkin and celery purée soup
Description
Hearty and aromatic soup. This dish has one special feature common to many soups—it tastes even better the next day! After sitting for 24 hours, the vegetables absorb the flavors of the spices. I always enjoy preparing this soup and don't worry about my figure, since pumpkin and celery are well-known weight-loss helpers. Instead of milk, you can use cream to adjust the dish's fat content. Serve the soup hot.
Instructions
- 1
Step 1
In heated oil, sauté finely chopped onion. Choose a pot with a thick bottom. Cook the onion until it becomes translucent.
- 2
Step 2
Chop the peeled vegetables—potatoes, pumpkin, and celery root. Add them to a pot and pour in boiling water. Cook for 20 minutes until tender.
- 3
Step 3
We won't need the broth. Instead, transfer the vegetables to a blender and blend into a puree. Then pour the milk into a saucepan, place over heat, and mix in the vegetables. Cook the soup for another 10 minutes. Add salt, spices, and finely chopped ginger.