Pumpkin and smoked fish soup

Ingredients

• pumpkin - 500 g
• salt - to taste
• large tomatoes - 1 pc.
• 3 medium sized potatoes
• carrots - 1 pc.
• 1 tsp pepper mixture
• 500 g hot smoked fish
• 200 ml low fat cream
• onion - 1 onion

Cooking

Step 1

* Almost any, not very fatty, hot-smoked fish is suitable for this soup - cod, pike, mackerel. We used smoked whitefish. 1. Boil water in a saucepan, salt lightly. Wash the pumpkin, remove seeds, fibers and peel. Wash potatoes, carrots and onions, peel. Cut all vegetables into small cubes. Place in a pot of boiling water and cook for 7 minutes. Throw away in a colander. 2. Make a shallow cross cut on the tomatoes. Pour boiling water over the fruits, remove the skin. Cut the tomatoes into 4 parts, remove the stalk and seeds. Cut the pulp into cubes. 3. Skin the fish. Divide the fish along the ridge into two halves, remove the spinal bone. Carefully remove all costal bones. Cut half of the fillet very finely, removing the remaining small bones. Divide the other half into portions. As a rule, hot-smoked fish is sold in stores already gutted and without a head. But if you bought a whole fish, then you definitely need to remove the head and entrails from it. 4. Put the boiled pumpkin, potatoes, carrots and onions into a blender, add chopped tomatoes. Grind to a puree. To avoid lumps, vegetable puree after grinding in a blender can be additionally rubbed through a fine sieve. 5. Pour the puree into a saucepan. Add chopped fish. Pour in the cream. Mix. Place over medium heat, bring to a boil, immediately remove from heat. 6. Sprinkle the soup with the pepper mixture, do not stir. Cover with a lid and let it brew for 10 minutes. Then mix and pour into plates, putting a piece of fish in each. Garnish with dill or oregano.