Beet and pumpkin soup

I love vegetable puree soups. They come out light but satisfying. I am pleased to share with you a recipe for how to make beetroot and pumpkin soup. It can be served with sour cream or unsweetened yogurt.

Ingredients

• Beets - 3 Pieces
• Pumpkin - 300 Grams
• Meat broth - 500 Milliliters
• Onion - 1 Piece
• Olive oil - 1 tbsp. the spoon
• Salt - To taste
• Nutmeg - 1 Teaspoon
• Cinnamon - 1 Piece
• Sour cream - 1 Glass (for serving)
• Green onions - To taste (for serving)
• Pepper - To taste
• Fresh ginger - 1 Teaspoon (grated)

Directions

1. Prepare food. Wash and peel vegetables. Remove the seeds and core from the pumpkin with a tablespoon.
2. Heat the oil in a deep frying pan or saucepan. Saute the onion until transparent. Add the grated ginger.
3. Cut the beets and pumpkin into small cubes. First fry the beets (about 5 minutes).
4. Then add pumpkin, grated nutmeg and cinnamon stick, cover and simmer for 20 minutes until vegetables are soft. Pour in the hot broth, season with salt and pepper to taste, bring to a boil.
5. Transfer to a blender bowl and whisk until puree. Return to saucepan or skillet, boil for another 5 minutes, remove from heat.
6. Serve the beetroot and pumpkin soup with sour cream and green onions. Bon Appetit!