Pumpkin croutons soup

Pumpkin croutons soup

Ingredients:

0,6 kg of pumpkin (pulp)
3 average potatoes
1 average bulb
3 garlic gloves
50g desi
2 tablespoons of the olive oil MIKADO
100 ml of cream (15-20%)
1,2-1,5 l of water
1/3 h. sugar spoons
salt, black pepper

Preparation:

1. Pumpkin and potatoes to wash, dry, clean and cut in cubes about 2х3 cm in size.
2. To clean onions and garlic and small to cut. In pan to warm olive oil, to add there onions and to fry to transparency. To add butter and garlic and to fry 1-1,5 more minutes.
3. To add pumpkin and potato cubes, to sugar them and to fry on small fire of 6-7 minutes, sometimes stirring slowly.
4. To add 1,2-1,5 l of water and to bring to the boil. To cook on small fire until pumpkin and potatoes do not become soft (? 20-25 minutes). Then to shake up all vegetables the blender and to add cream. To season with salt and pepper to taste.

Pumpkin soup perfectly is in harmony with small rye crispbread.

-