Pumpkin is not only a storehouse of vitamins and natural antioxidants, but also the most loyal friend in the fight against excess weight. Well, pumpkin soup puree will delight even the most sophisticated gourmets.
Pick your recipe
You will need
- pumpkin - 800 g;
- mussels (frozen) - 200 g;
- milk 1.5 - 2.5% - 200 ml;
- water;
- ginger root - 1-2 centimeters;
- ground black pepper (to taste);
- salt;
- bunch of dill.
Instruction manual
1
Wash the pumpkin thoroughly, peel and cut into large pieces, scrub the seeds with a spoon. Immerse in a pot of water and cook over medium heat for 15-20 minutes. At the very end, add a little salt.
2
Rinse previously thawed mussels, add water, salt and boil in a separate pan until boiling.
3
Remove the finished pumpkin from the pan and allow to cool slightly. Meanwhile, cut the ginger into slices.
4
Beat the cooled pumpkin with a blender with milk and ginger, add salt and pepper to taste. Pour the finished soup onto a plate, garnish with mussels and dill. Bon Appetit!
note
If the pumpkin is too hard, it may take a little longer to cook.
Do not overdo it with the amount of ginger, it can give your soup a bitterness.
Useful advice
When serving, croutons or croutons can be added to the dish.