Pumpkin soup with croutons

1

We prepare all the necessary ingredients.

2

Finely chop the onion.

3

Grate the carrots on a coarse grater.

4

Cut the pumpkin into cubes.

5

We also cut the potatoes into cubes.

6

Lightly fry the onion in a saucepan in vegetable oil.

7

Add carrots. Fry for a couple more minutes.
Peel the ginger, chop it and place it in a saucepan.

8 Add pumpkin and potatoes to the pan. Mix.

9

Pour in enough water to cover the vegetables. Salt and pepper to taste.
Cover the soup with a lid. Bring to a boil. And cook for 15–20 minutes. Pumpkin and potatoes should be soft.

10

If there is a lot of liquid, then pour some of the broth into a mug; it may be useful later.

11

When the pumpkin is ready, thoroughly grind the soup with a blender until it has a soft consistency.

12

Add cream, stir, bring to a boil and remove from heat.
If you think that the soup is too thick, then add the poured broth to it.

13

We fry crackers.

Cut the bread slices into cubes.

14

Place the bread in a frying pan heated with vegetable oil.

15

Sprinkle with spices. We used a mixture of Italian herbs, salt and dried garlic.

16

Fry until golden brown.

17

Pour the finished pumpkin puree soup into bowls, sprinkle with croutons and serve.

Bon appetit!