Pumpkin puree soup

Ingredients

• peeled pumpkin - 600 g
• peeled carrots - 200 g
• onion peeled - 150 g
• peeled potatoes - 300 g
• table salt - 5 g
• vegetable oil - 70 g
• drinking water - 1300 g
• pumpkin seeds (peeled) - 2 tbsp.

Cooking

Step 1

Pour vegetable oil into a cauldron and heat. Then cut all the vegetables in any shape.

Step 2

Put the onions and carrots into the hot oil. Fry until golden brown.

Step 3

Then put pumpkin and potatoes to onions and carrots. To fill with water. Boil for 40 min. to full readiness. Bring to taste with salt, sugar.

Step 4

Remove from the stove and beat everything with a blender so that there are no lumps. Sprinkle with pumpkin seeds when serving.