Diet pumpkin soup

Incredibly tasty and hearty pumpkin soup will be eaten with pleasure by both adults and children, if you serve it for lunch with toasted pumpkin seeds, toasts, and croutons. The dish is prepared very quickly!

Ingredients

• Pumpkin - 250 Grams
• Onion - 1 Piece
• Vegetable oil - 40 Milliliters
• Salt - 3 Pinches
• Garlic - 1 Clove
• Water - 1.5 Glasses
• Pumpkin seeds - 20 Grams
• Bay leaf - 2 pieces

Directions

1. Peel the pumpkin and rinse in water. Peel the onion and garlic and rinse, cut into small cubes. Heat vegetable oil in a cauldron or ladle and pour onion and garlic slices into it. Pass for 2-3 minutes until golden brown.
2. Cut the pumpkin into large cubes and add to the container to the onion, fry for about 1 minute.
3. Add salt. Add other spices and herbs as desired.
4. Pour in hot water, add bay leaves and boil the pumpkin for about 15-20 minutes until tender. When the pumpkin pieces are soft and easily pierced with a knife, turn off the heat.
5. Remove the bay leaves and ferment the contents of the container with a hand blender, or transfer to the bowl of a food processor and chop in it.
6. Pour hot pumpkin soup into deep bowls and drizzle with vegetable oil, sprinkle with peeled pumpkin seeds. Without fat, vitamin A, which is so rich in pumpkin, cannot be absorbed by the body.