Pumpkin puree soup

Description

Do you think that lean soups are all boring, uninteresting and tasteless? So you've never made pumpkin soup before! In addition to the delicious taste, you are provided with a charge of vivacity and positiveness in the form of a stunning color and light hotness of chili peppers. In this case, my soup is garnished with cream, fasting people, of course, can and should do without it.

Cooking

Step 1

Finely chop the onion, three carrots on a medium grater, cut the celery into small pieces.

Step 2

Heat a little oil in a frying pan and fry the vegetables until light and soft. We cut the pumpkin into small cubes. Chili - small pieces.

Step 3

We put the fried vegetables, pumpkin, chili, tomatoes in our own juice into a saucepan and pour boiling water over all this so that the water only covers the vegetables. Cook over medium heat for 15 minutes until pumpkin softens. Salt at the end.

Step 4

Pour the contents of the saucepan into a blender and beat well. You can do this right in the pan with an immersion blender.

Step 5

Pour hot soup into a bowl, add cream (for those who do not fast) and garnish with onion chips (overcooked onions) or croutons. Color, taste, texture, benefits - everything in this soup is great! And it cooks faster than fast.