Pumpkin soup with red pepper

Pumpkin soup with red pepper

Ingredients

• pumpkin - 800 g
• crushed but not peeled garlic - 1 clove
• butter - 50 g
• finely chopped onion - 1 pc.
• hot peppers, peeled and finely chopped - 1-2 pcs.
• broth or water - 900 ml
• olive oil - 2 tablespoons l.
• salt, pepper - to taste
• greens

Directions

1. First of all, the pumpkin must be baked, beforehand it can be cut into pieces. Make deep cuts on the pumpkin pulp, place on a baking sheet, place garlic next to it for flavor, drizzle with olive oil, salt. And bake for 30–35 minutes in an oven preheated to 220 ° С.
2. During this time, peel and finely chop the onion, in a saucepan with a thick bottom, heat the butter with a spoonful of olive oil and simmer the onion in it until soft.
3. Remove the pumpkin and garlic from the oven, scoop out the pulp with a spoon, peel the garlic and add all this to the onion.
4. Send there ginger, chili and fill it all with water or broth.
5. Bring to a boil and remove from heat. Now grind the soup in a blender and add salt to taste.
6. Serve in soup bowls, squeeze lime wedge into each wedge and sprinkle with cilantro.