Now is the time to prepare pureed pumpkin soup according to Olga Ryabenko's recipe

Puree pumpkin soup/depositphotos.com

Most people associate autumn with pumpkin recipes. So Radio Maximum prepared for readers a delicious and autumnal recipe from a Ukrainian chef.

Olha Ryabenko posted the cooking details on her page.

In autumn, you want to cook dishes that charge you with vitamins and energy. Pumpkin puree soup is an ideal combination of delicate taste and benefits for the body. It will definitely become your favorite dish on the autumn table.

Save and cook this pumpkin puree soup to warm yourself and your loved ones with the warmth of autumn aromas, Ryabenko writes.

Ingredients:

• Pumpkin – 1 kg;
• Leek onion – 1 pc;
• Parsley root – 1 pc;
• Potatoes – 3 pcs;
• Carrots – 2 pcs;
• Garlic – 1 head;
• Oil – 3-4 tbsp;
• Salt, pepper – to taste;
• Thyme – several sprigs;
• Curry – 2 tsp;< /li>
• Dried ginger – 2 teaspoons;
• Cream or coconut milk – 400 ml;
• Water – 600-800 ml.

To serve:

• Fried pumpkin seeds;
• Pumpkin oil;
• Fried shrimp (optional ).

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Method of preparation:

1. Wash the pumpkin, remove the seeds and cut it into medium pieces. Cut the carrots and potatoes.

2. Put the vegetables on a baking sheet lined with parchment.

3. Add a head of garlic, season with curry, dried ginger, salt and pepper. Pour oil.

4. Bake in an oven heated to 210°C for 35-40 minutes until the vegetables are soft.

5. After that, transfer the vegetables to a pan, squeeze the baked garlic.

6. Add cream or coconut milk and water, beat everything with a blender until smooth.

7. If necessary, add more water to achieve the desired thickness of the soup.

8. Add salt and pepper to taste.

9. Serve the soup with pumpkin oil, roasted pumpkin seeds and, if desired, fried shrimp.