Pumpkin soup with cider

Dry cider gives this soup a light hue of natural fruit sweets: the alcohol evaporates during boiling, leaving only the taste and aroma, which goes well with pumpkin. And the pumpkin itself provides the body with enough beta-carotene, vitamin B, and fiber

Ingredients

• 1 kg of pumpkin
• 1 large white onion
• 800 ml of vegetable broth or good drinking water
• 150 ml of dried apple cider
• 1 tablespoon of extra virgin olive oil
• 2 tablespoons of roasted pumpkin seeds to serve
• salt, ground black pepper

Directions

1. Peel and chop the onion. Peel a squash, grate it and cut it into 2 cm cubes.
2. Heat the oil in a pan with a thick bottom and fry the onion for 5 minutes. Add the pumpkin and cook under the lid over medium heat, stirring occasionally for 10 minutes.
3. Pour hot broth or water, bring to a boil and cook for 20 minutes.
4. Remove the soup from the heat and puree with a blender.
5. Pour cider into a saucepan, and bring to a boil. Leave on the fire until a third has evaporated. Add cider to pumpkin soup, salt, and pepper, and mix thoroughly.
6. Return to the heat and heat for 2-3 minutes. Serve sprinkled with pumpkin seeds.