Ingredients

Title Value
1. Pumpkin 400 Column
2. Bulb onions 1 PC.
3. Milk 200 Ml
4. Butter 20 Column
5. Sour cream 15% 1 art. l
6. Crackers for filing
7. Black pepper taste
8. Salt taste

Cooking

1. Stage

Dice the onion and peel the pumpkin and cut into strips. Sauté the pumpkin and onion in butter for about 10 minutes, then pour in the water and simmer for about 20 minutes.

1. Stage. Dice the onion and peel the pumpkin and cut into strips. Sauté the pumpkin and onion in butter for about 10 minutes, then pour in the water and simmer for about 20 minutes.

2. Stage

Transfer the vegetables to a blender and chop in a puree, then pour the hot milk and whisk again. Return the mass to the pan and warm a little.

1. Stage. Transfer the vegetables to a blender and chop in a puree, then pour the hot milk and whisk again. Return the mass to the pan and warm a little.

3. Stage

Pour the soup into plates, add sour cream to taste and crackers.

1. Stage. Pour the soup into plates, add sour cream to taste and crackers.

4. Stage

Bon Appetit!!!

5. Stage

Pumpkin soup puree in milk is very tender, with a light creamy touch. Use non-sweet pumpkin for cooking. Most importantly, do not digest the pumpkin, otherwise it will lose its taste and useful properties. This soup is perfect for adults and children, add your favorite spices and herbs, you can use sour cream or heavy cream for serving.