Vegan pumpkin soup
Description
Hearty first course. To find out, ladle into bowls and serve.
Instructions
- 1
Step 1
Wash the pumpkin, peel it, and cut into pieces about three centimeters in diameter. Place the pumpkin on a baking sheet along with unpeeled garlic cloves. Drizzle everything with olive oil, and season with salt and pepper to taste.
- 2
Step 2
Preheat the oven to 180 degrees and bake the pumpkin in it for about 20–30 minutes, until the pieces become soft.
- 3
Step 3
Take a small saucepan and place a piece of butter in it. Melt it on the stove. Then peel and finely chop an onion, and sauté it in the melted butter.
- 4
Step 4
Peel and wash the potatoes. Cut them into large pieces using a sharp knife. Place the prepared potatoes in a saucepan with the onion and butter, and sauté for a few more minutes, stirring constantly.
- 5
Step 5
Pour water and broth into a saucepan. Place it on the stove and bring to a boil. Cook the soup until the potatoes are done, about fifteen minutes.
- 6
Step 6
Add the roasted pumpkin and garlic, which should be peeled, to the soup. Bring all the ingredients to a boil and remove the pot from the heat.
- 7
Step 7
When all the ingredients are ready, remove the soup from the heat, season with salt and pepper to taste, blend until smooth using a blender, and serve the soup in bowls.