Those who want to get rid of annoying excess weight definitely need to make friends with the first courses. It is simply impossible to imagine dietary nutrition without soups. These liquid meals are easy to digest, stimulate digestion and, most importantly, are not rich in calories. Today, pureed soups have become especially popular. They delight with their delicate taste and beautiful presentation. The ideal dish for the cold season is pumpkin puree soup with ginger.

The history of puree soup

The first recipe for puree soup or cream soup appeared in France. But it became especially popular in England, where it was called the good wife's soup. Perhaps in Foggy Albin people loved this dish for its satisfying and warming effect.

Interestingly, for a long time puree soups were prepared without broth. Only residents of northern countries, who must eat heartily to keep warm, began to add meat and fish broth there. Southerners, for example, Italians and Spaniards, use only vegetables and fruits to prepare it, sometimes flavoring them with cream.

Benefits of pumpkin and ginger soup

The first and important aspect in the benefits of soup is its heat treatment. The first courses are cooked. And, if in a regular soup there is frying with vegetable oil, then in a puree soup everything can be boiled and blended with a blender.

Vegetables are the main ingredient in most soup recipes. This also benefits the body exclusively. This dish is a source of vitamins, amino acids, micro and macroelements. Regular consumption of puree soups stimulates metabolism, restores water balance and even normalizes blood pressure. And fiber perfectly saturates and cleanses the body.

Cream soup is especially useful not only for those losing weight, but also for those who are recovering from a serious illness or undergoing a rehabilitation period. This dish will provide the necessary amount of nutrients and will not overload the gastrointestinal tract.

As for pumpkin soup with ginger, it can be called a real pearl of healthy cooking. The numerous properties of the miraculous root have been mentioned more than once. As for pumpkin, this sunny vegetable is rich in vitamins (C, E, B1, B2, PP) and nutrients: iron, copper, zinc, potassium and calcium, silicon, fluorine. Pumpkin soups are good for the heart, blood vessels, liver and even vision.

Classic recipe

Cooked pumpkin has a sweet taste and soft texture. It lacks heat and spice. That's why ginger complements pumpkin so well. Classic pumpkin soup with ginger can be prepared in no more than 20 minutes. This recipe makes 4 servings.

Ingredients:

• Pumpkin - 400 g.
• Ginger - 30 g.
• Celery - 100 g.
• Onion - 1 pc.
• Carrots - 1 pc.
• Garlic - 2 teeth.
• Olive oil - 50 ml.
• Water - 250 ml.

Preparation:

All vegetables must be peeled, washed and dried with paper towels. Particular attention should be paid to pumpkin, which is peeled not only from the peel, but also from the pulp. Next, all vegetables need to be cut into small cubes. The smaller you chop the ingredients, the faster they will cook. The garlic is chopped especially finely or passed through a garlic press. Pour oil into a pan, add garlic, ginger and onion and simmer for 2-3 minutes. Add the remaining vegetables, keep in the pan for 5 minutes and add water. Then the vegetables are cooked until tender. The vegetable broth should be poured into a separate bowl, and the vegetables should be transferred to a blender bowl and blended well. Dilute the resulting thick puree with the reserved vegetable broth and boil the puree soup.

Creamy soup with pumpkin, ginger and shrimp

This recipe is worthy of the best restaurants. And at home, this cream soup can be served even to the most dear and honored guests.

Ingredients:

• Pumpkin - 600 g.
• Ground ginger - 1 tsp.
• Onion - 1 pc.
• Carrots - 1 pc.
• Potatoes - 2 pcs.
• Butter - 50 g.
• King prawns - 5 pcs.
• Water - 1 l.
• Greenery

Preparation:

Boil water in a small saucepan. While the water is boiling, all vegetables need to be peeled and cut into cubes. Vegetables are cooked until tender for 20 minutes. Then they are whipped with a blender. Already in the puree you can add butter, ground ginger, and salt. After which the cream soup is brought to a boil again. The shrimp are cleaned and cooked separately, immersed in boiling water for a few minutes. It is important not to overcook seafood in boiling water, otherwise it will lose its taste. The finished shrimp are placed in puree soup, poured into portioned plates, after which the dish is sprinkled with herbs.

Creamy cream soup with chicken quenelles

Cream is often added to vegetable puree soups. This component of the recipe makes the dish shiny and more satisfying, tasty and tender. And, if you complement the recipe with chicken quenelles, you can really lick your fingers.

Ingredients:

• Pumpkin - 500 g.
• Ginger - 70 g.
• Celery - 50 g.
• Potatoes - 2 pcs.
• Onion - 1 pc.
• Cream 30% - 100 ml.
• Minced chicken fillet - 400 g.
• Egg - 1 pc.

Preparation:

Prepare cream soup by analogy with the classic recipe. But, before boiling, add cream to the soup. The quenelles are prepared separately. Add egg, salt and pepper to the minced meat and form small balls. Boil the quenelle blanks in boiling water and then add to the puree soup.

A lot can be said about the benefits and harms of pumpkin for the body. But it has many more beneficial properties, so when used correctly it has a beneficial effect on human health. Based on the content of useful substances, it can be called a natural vitamin and mineral complex.

A plant with large orange fruits was brought to Europe by the Spaniards back in the 16th century. Nowadays, pumpkin is grown both in household plots and on huge plantations on an industrial scale. Per 100 g of raw product it contains no more than 25 kcal, so it is often used as a tasty, healthy and low-calorie dish for various diets that promote weight loss. Approximately 90% of the total mass of a pumpkin is water.

When consumed regularly, this vegetable has a positive effect on the entire body:

• improves vision;
• normalizes water-salt balance;
• improves the functioning of the gastrointestinal tract;
• reduces blood pressure;
• cleanses the intestines of toxins and hardened waste products;
• strengthens the walls of blood vessels;
• reduces high levels of acidity in the stomach;
• normalizes sleep;
• gives energy;
• boosts immunity;
• reduces swelling and removes excess water from the body;
• improves metabolism;
• renews cells and improves tissue regeneration.

The fruit contains all the elements necessary for eye health. Pumpkin contains a lot of carotenoid - a substance on which visual acuity depends. The vegetable contains a lot of fiber, which is so necessary for normal intestinal function. Pumpkin does not cause bloating or increased gas formation, so it can be eaten without fear. The vegetable is often used in folk medicine to cleanse the liver and gallbladder. One fasting day on raw pumpkin pulp is enough for the condition of the organs to noticeably improve.

The fruit is good for both men and women to eat. The substances contained in it increase endurance and strengthen the immune system. In men, pumpkin normalizes the functioning of the prostate gland; in women, it helps slow down aging and preserve the beauty of hair and nails.

The beneficial properties of pumpkin are also known in cosmetology. Masks made from it help restore freshness and radiant appearance to the face, get rid of inflammation, and smooth out fine wrinkles. The main thing is to do these procedures regularly, at least once every 2-3 days. The duration of the course is 7 weeks.

Which pumpkin is healthier: raw or processed?

The benefits of raw pumpkin are undeniable, so it is best to consume the fruit in this form. True, many still doubt whether the vegetable can be eaten raw. Nutritionists say that salads and raw vegetable purees are very beneficial for digestion, and they also help get rid of excess fat. After a festive feast, it is useful to eat a few pieces of raw vegetables - this will ease the work of the stomach. The main thing is that the pumpkin is completely ripe. Eating raw, unripe vegetables can harm the body.

Heat treatment reduces the amount of vitamins and microelements. However, even in this form it brings, albeit smaller, but noticeable benefits. Baked pumpkin removes toxins and reduces the load on the heart. It is especially good for young children and the elderly to eat processed pumpkin. The raw fruit is too hard for old people and hard on the stomach of babies. Therefore, for these categories of people, processed pumpkin is the best choice.

The benefits and harms of pumpkin seeds

Pumpkin seeds contain many vitamins, microelements and beneficial acids. They are very high in calories, so in some situations you should not abuse them. The seeds can be eaten raw or dried. It is better to avoid frying or baking seeds, as this will lose most of the beneficial properties.

It is necessary to mention the benefits of pumpkin seeds for the stronger sex, as they contain a lot of zinc. And it is this element that plays a big role in the production of the male hormone - testosterone. If a man eats 10 seeds every day, this will protect him from genitourinary diseases. In general, seeds can be eaten by everyone: children, adults, old people, pregnant and lactating women.

You can make pumpkin milk from the seeds, which is good for kidney disease. You need to take 1 tbsp. Pumpkin seeds, grind in a mortar, adding boiled and cooled water (300 ml) from time to time. Strain the liquid, sweeten with honey to taste and drink 1-2 tbsp. l. during the whole day.

If you have kidney disease, you can make tea. For 1 tbsp. l. seeds, you need to take 200 ml of boiling water, leave for at least ½ hour. You need to drink at least 3 tbsp per day. drink

What are the benefits and harms of pumpkin juice?

9 parts of the mass of this large orange vegetable are water. But this is said a little incorrectly; in fact, it is not water, but a healthy, nutritious and well-structured liquid. It contains a lot of pectin and vitamin A. These substances improve blood circulation, reduce the level of bad cholesterol, and have a beneficial effect on vision. This drink is a good remedy for colds, insomnia, and heart disease. The juice removes excess liquid, so it is recommended to drink it for dropsy and swelling. The duration of such treatment is 2 weeks, and every day you need to drink 3 tbsp 4 times. l. juice

The juice should only be drunk freshly squeezed. The longer it sits, the less useful substances remain in it.

It’s better to make this drink yourself. Manufacturers often add preservatives, dyes and flavors to store-bought products. At home, you can add sugar, honey or lemon to improve the taste.

100 ml of juice before bed eliminates insomnia, calms the nerves and ensures good rest. Regular consumption of this drink strengthens the immune system and makes it able to resist colds and infectious diseases. For this purpose, it is recommended to drink 100 ml of fresh juice daily 30 minutes before breakfast.

This juice is good to give to young children. You need to start with a small dose so as not to provoke an allergy, gradually increasing the dosage. If children refuse to drink the drink in its pure form, it can be diluted with apple juice.

Pumpkin oil: benefits and harms, how to take

Pumpkin oil, made from pulp and seeds, has high nutritional value. It contains at least 50 useful elements and many vitamins. It is used to cleanse the body and treat many diseases of the genitourinary, digestive and nervous systems.

To get rid of excess weight, it is useful to drink oil 3 times a day, 1 tsp. For the entire course you need to drink approximately 500 ml.

In spring and autumn, to strengthen the immune system, it is recommended to drink 1 tsp. funds per day. The oil can be dropped into the nose for a runny nose, lubricate the throat for a sore throat, and rub the chest for a cough.

Pumpkin oil has strong bactericidal and regenerating properties. It contains many antioxidants that slow down the aging process, rejuvenate and protect cells. Therefore, cosmetics based on it have a good effect on the condition of the skin and curls.

Healthy dishes with pumpkin: Top 5 recipes

You can eat everything except the peel, as it is too tough. The main thing is to choose the right main ingredient. You should not choose the largest fruit. It is better for the pumpkin to be of medium size, weighing no more than 5 kg, with a dried brown tail. The peel must be intact, without defects, stains or cracks. Pressing with your finger should not leave a dent.

You can cook anything from pumpkin. Most often they prepare cream soup, porridge, casserole, pancakes, mousse, soufflé, and jam.

Porridge

Many children will enjoy this tender milk porridge with pumpkin.

Ingredients:

• fruit pulp – 500 g;
• apple – 1 pc.;
• milk – 700 ml;
• cereal (optional) – 60 g;
• honey, cinnamon, vanillin.

Cut the apple and pumpkin into cubes. Boil milk, add cereal, cook over low heat for ¼ hour. Add diced fruits, cook until soft. Before serving, sweeten with honey, season with butter and spices.

Salad

It is best to eat the vegetable raw in the form of a salad.

Ingredients:

• pulp – 200 g;
• apple – 4 pcs.;
• lemon – 1 pc.;
• honey – 2 tsp;
• walnuts - a handful.

Grind the fruits on a coarse grater. Remove the zest from the lemon and add to the salad. Season with lemon juice and honey. Chop the nuts with a rolling pin and decorate the dish.

Cream soup

Pumpkin makes delicious creamy soups.

Ingredients for sweet soufflé:

• pulp – 200 g;
• flour – 2 tbsp. l.;
• eggs – 2 pcs.;
• sugar – 25 g;
• butter - a piece.

Cut the pulp into large cubes and cook for 10 minutes. Separate the yolks from the whites. Beat the latter until fluffy foam. Grind the yolks with sugar. Place the pumpkin in a colander and puree it. Add yolks and flour. Carefully fold in the whipped egg white mixture. Place in pre-greased pans and bake for ½ hour at 190 degrees. Serve with jam or preserves.

Contraindications and possible harm from use

People with the following diseases should not eat pumpkin:

• gastritis with low acidity;
• stomach ulcer;
• intestinal colic;
• diabetes.

It should be clarified that diabetics should not indulge in only heat-treated pumpkin, as it has a high glycemic index. Dishes made from raw vegetables are very healthy.

People with cholelithiasis need to take pumpkin very carefully. It has a strong choleretic effect, and if there are large stones in the gall bladder, everything can end badly.

After snacking on pumpkin seeds, it is advisable to rinse your mouth with water, as they contain acids that destroy tooth enamel.

The sunny vegetable has won the hearts of many people. Just a few years ago, pumpkin in our area was not so popular among gardeners. Now it is grown on every plot. Different varieties are planted. The harvests are excellent.

I myself grow pumpkins on my plot every year. I cultivate different varieties.

A healthy lifestyle involves proper nutrition. It is based on including dishes made from healthy vegetables, fruits, and berries that supply the body with essential microelements and vitamins.

Pumpkin is an ideal vegetable for dietary nutrition.

Pumpkin Useful properties

I will briefly touch on the benefits of pumpkin

1. Boosts immunity thanks to vitamin C
2. calms the nervous system
3. improves digestion
4. accelerates metabolic processes in the body
5. gets rid of bad cholesterol
6. cleanses of impurities and toxins
7. normalizes the functioning of the liver, kidneys, gall bladder
8. eliminates excess weight
9. removes excess fluid
10. rejuvenates the body

The sunny vegetable has a lot of useful and valuable properties for any person, young and old.

Therefore, it is worth including dishes from it regularly.

Pumpkin soup

Pumpkin soup is prepared very quickly. I often use simple recipes for preparing healthy dishes that don't take much time.

I will make pumpkin soup from pumpkin grown by myself.

The pulp of the fruit is not so bright, but the fact that it is free of pesticides is a fact that you cannot argue with.

Pumpkin soup Ingredients

To prepare the pumpkin soup, prepare

• pumpkin 500 gr
• water (vegetable broth) 400 ml
• cream 10% 150 ml
• onions - 2 pcs
• olive oil 1 tbsp
• garlic 2 -3 cloves
• spices: curry, ginger, coriander, nutmeg, salt, pepper to taste and at your discretion
• parsley - 2 sprigs

What spices to use and in what proportions everyone chooses independently.

Everyone has different tastes.

Pumpkin soup Preparation

• Peel the onion and cut it
• Peel the garlic
• In a frying pan, fry the onion with garlic until light golden brown in olive oil. We will stir constantly so that it does not burn.

• We only put the onions in the pan, and we used the garlic for flavor.

• Peel the pumpkin from seeds and cut into slices

• Place on fried onion
• Pour water (broth) over the pumpkin and onions so that the vegetables are completely covered.
• Cook over low heat until done. Cooking time is approximately 20-25 minutes. Don't forget to stir!

• Add spices, salt (although I practically don’t use it) I replace salt with different spices or add very little for taste
• Blend the cooked pumpkin in a blender

• Stirring gently, add the cream, turn on the gas and bring our soup to a boil. We don't boil!

The healthy dietary soup is ready, you can pour it into plates, garnishing with herbs. The dish is best served with aromatic crackers and seeds.

I wish you bon appetit!

Cooking time 45 minutes. The calorie content of the dish is no more than 64 Kcal. I think you will be captivated by this figure.

As you can see, the recipe for making pumpkin soup is simple. There are many options for preparing pumpkin soup. You can use carrots, tomatoes, bell peppers, and potatoes for the recipe. Everything is at your discretion and desire.

I like this kind of pumpkin soup with a minimum of ingredients.

I wish you good health, good mood and the healthiest dishes on your table.

Add to them a piece of love, tenderness, care, then your dishes will not only be delicious, but also the healthiest!

Until we meet again,

Benefits and recipe for pumpkin soup

You can make dozens of dishes and treats from pumpkin. They can be sweet, salty, and spicy. Pumpkin surpasses carrots in terms of usefulness. It contains more carotene, so it is healthy and necessary on every table.

Pumpkin was discovered in Central America 5 thousand years ago. Back then the vegetable was a delicacy. Pumpkin spread throughout European countries only in the 16th century. The unique ability to adapt to any conditions has helped the pumpkin take root in our latitudes.

Pumpkin is rich in vitamins B, C, E, etc., contains beta-carotene, calcium, phosphorus and zinc. This sweet, bright vegetable is undeservedly ignored in the diet of adults and children. If they are made from pumpkin, then sweet porridge, baked goods and soups.

Pumpkin soups have a bright color and delicate taste. They are loyal to any seasoning and can adapt to any ingredient. You can try pumpkin soups in a cafe or prepare them for lunch at home. This delicate soup will please everyone, from young to old.

Soup with cream and pumpkin

This is a classic creamy pumpkin soup recipe. You can add less seasonings or not add them at all. Then the recipe is suitable for a child.

Cooking time – 1 hour 10 minutes.

Ingredients:

• 700 gr. pumpkin pulp;
• 2 carrots;
• 2 onions;
• 40 ml vegetable oil;
• 1 potato;
• 1 l. water;
• 200 ml cream;
• seasoning – pepper, nutmeg, salt.

Preparation:

1. Bake vegetables, except potatoes, in the oven at high temperature (210-220 degrees) for 40 minutes, cutting into several pieces.
2. Boil potatoes for 20 minutes in boiling water.
3. Grind the ingredients with a blender and place on low heat.
4. Add seasoning and cream, stir until boiling.

Pumpkin soup with chicken broth

This is a version of dietary pumpkin soup. It all depends on the fat content of the cream used for the soup. Chicken broth can be replaced with another - turkey, veal. The soup is suitable for children's diets.

Ingredients:

• 500 gr. peeled pumpkin;
• 100 ml cream;
• 1 onion;
• 5 gr. curry;
• 400 ml natural yoghurt without additives;
• 500 ml chicken broth;
• 30 gr. butter;
• 100 ml milk;
• salt, a little cinnamon.

Preparation:

1. Cut the onion into quarter rings. Fry in butter, adding curry, cinnamon and salt.
2. Bake the pumpkin at high temperature – 220 degrees. Add the pumpkin to the onion and puree in a blender.
3. Add yogurt and grind again.
4. Pour everything chopped into a saucepan and place on low heat. While stirring, pour in the chicken broth.
5. Add milk to the pan. Cook for another 15 minutes.

Pumpkin soup with sausages

When a child eats few vegetables and refuses meat, pumpkin with sausages comes to the rescue. Choose high quality sausages and you can give this soup to children.

Cooking time – 65 minutes.

Ingredients:

• 750 gr. pumpkin pulp;
• 320 gr. sausages;
• 40 gr. butter;
• 1 onion;
• 2 tbsp. Sahara;
• 1 liter of water or broth;
• 100 ml cream.

Preparation:

1. Puree the baked pumpkin pulp using a blender.
2. Cut the onion into half rings and fry in butter.
3. Cut the sausages into cubes, add to fry with the onions for 5 minutes.
4. Add pumpkin puree to the pan and simmer. Pour the contents of the pan into the pan and add water or broth.
5. Add sugar to the pan and cook for 45 minutes.
6. Grind everything with a blender.
7. Pour in the cream and heat without bringing to a boil.

Pumpkin soup with coconut milk

This is an exotic and healthy soup. Recipes containing coconut milk come from India and therefore contain a lot of spices.

Healthy pumpkin soup for weight loss must be prepared according to a special recipe, which does not include harmful and high-calorie foods, such as butter. Those who are losing weight will like this Lenten dish because it is rich in vitamins, easy to prepare and very tasty.. If you replace dinner with soup, then losing weight will be easy, without the constant feeling of hunger. The advantage of the dish is its low calorie content, which is important for weight loss.

Benefits of pumpkin soup for weight loss

• normalizes heart function;
• cleanses the liver, kidneys, blood;
• preserves and improves vision;
• zinc in the composition calms the nervous system and has a positive effect on the condition of the skin;
• accelerates metabolic processes;
• relieves swelling and chronic constipation;
• keeps the body full for a long time;
• pumpkin is involved in lipid metabolism, burns fat, releases energy, increases performance, has medicinal properties, and helps lose weight.

Calories in pumpkin soup

Depending on the method and method of preparation, the calorie content of pumpkin soup for weight loss differs. If you use meat broth for making, the number of calories will increase - 70-90 kcal per 100 ml of the finished dish. If you cook the soup in water, without frying the vegetables and without pouring heavy cream over them, then the calorie content will be only 33-35 kcal per 100 grams, which will contribute to weight loss.

Is it possible to eat pumpkin on a diet?

Nutritionists advise eating pumpkin on a weight loss diet; even a special pumpkin diet has been developed, which includes porridge with vegetable pulp, juice and seeds. Pumpkin is able to burn fats due to carnitine and beta-carotene contained in its pulp. These substances deliver fatty acids to cells, where they are quickly broken down, releasing energy. Those who eat pumpkin soup achieve rapid weight loss, gain stamina and vigor.

How to prepare diet pumpkin soup

To make pumpkin soup for weight loss, you will need the main ingredient plus other fresh vegetables and spices. The pumpkin should be ripe, bright orange with medium-sized seeds so that it cooks well and is not fibrous. It goes well with tomatoes, bell peppers, celery and leeks. For cream soup, it is good to use low-fat cream, and for a simple dish, use vegetable broth or clean water. Suitable spices include freshly ground black pepper, sesame seeds, and garlic.

• Cooking time: 30 minutes.
• Number of servings: 2 persons.
• Calorie content of the dish: 33 kcal per 100 g.

Vegetarian pumpkin soup will appeal to those who want to lose extra pounds. The dish turns out to be satisfying, bright and quickly satisfies hunger. To reduce its calorie content, it is not recommended to fry onions and carrots in oil - it is better to immediately put them in boiling broth. You can season the finished soup with fresh herbs - parsley, dill, cilantro. It is allowed to be eaten at lunch and dinner.

Ingredients:

• pumpkin pulp – 100 g;
• zucchini – 100 g;
• bell pepper – 1 pc.;
• onions – 1 pc.;
• tomatoes – 1 pc.;
• carrots – 2 pcs.;
• greens - a bunch;
• water - half a liter;
• salt - a pinch.

Cooking method:

1. Cut the pumpkin, peppers, carrots, zucchini into cubes, cover with water.
2. Bring until cooked, add the sliced ​​tomato.
3. Cook for 10 minutes, season with chopped herbs and coriander, lemon juice.
4. You can add potatoes if you wish.

• Number of servings: 5 persons.
• Calorie content of the dish: 60 kcal per 100 g.

The weight loss result of low-calorie dietary pumpkin cream soup can be enhanced by adding dry pumpkin seeds to it for decoration. The result is an effective dish with hints of Mediterranean cuisine by adding garlic and olive oil. To speed up the process of fat breakdown, add a little ground ginger root or red chili pepper to the finished soup.

Ingredients:

• pumpkin pulp - half a kilo;
• celery stalk – 2 pcs.;
• onion – 1 pc.;
• garlic – 2 cloves;
• tomatoes – 1 pc.;
• water - half a liter;
• olive oil - a tablespoon.

Cooking method:

1. Chop celery, onion, garlic.
2. Remove seeds from the pumpkin pulp and cut into large pieces.
3. Peel the tomato, remove the seeds, cut into cubes.
4. Heat the oil in a saucepan, add celery, onion, garlic, simmer for five minutes, stirring.
5. Add pumpkin cubes, simmer for five minutes, add tomato, season with chili pepper.
6. Simmer for 10 minutes over medium heat, add boiling water.
7. Cook for 15 minutes, covered, strain the broth.
8. Cool the soft vegetables, blend with a blender, and combine with the broth.
9. Add salt, heat on the stove, garnish with black pepper.

Pumpkin soup for weight loss

• Cooking time: 40 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 40 kcal per 100 g.

You can diversify the pumpkin puree soup by adding sour apples. The combination of sweet pulp and sourness will make the dish more piquant. One serving of soup on the menu will keep you feeling full for a long time and will not let a person get hungry. This dish is also considered healthy because pumpkin is rich in vitamins and minerals. If desired, you can add a little low-fat cream at the end of cooking to soften the taste.

Ingredients:

• raw pumpkin pulp – 900 g;
• apples – 2 pcs.;
• vegetable oil – 30 ml;
• vegetable broth - half a liter;
• onion – 1 pc.;
• water – 500 ml.

Cooking method:

1. Heat the oil in a saucepan and cook the chopped onion until soft.
2. When the contents of the pan become transparent, add pieces of cored and peeled apples and pieces of pumpkin.
3. Pour in broth, water, and season with bay leaf.
4. Let it boil, simmer over low heat for 25 minutes.
5. Grind the vegetables with a mixer or blender and return them to the broth.
6. Keep on low heat, stirring regularly, but do not let it boil.
7. Garnish the soup in a bowl with seeds, pour in a little cream.
8. If you want to make a sweet dish, remove the onion from the recipe and add honey or berry sauce.

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