Pumpkin-corn soup
Bright not only in appearance but also in flavor, pumpkin-corn soup with hints of paprika
Ingredients
| pumpkin pulp 1.2 kg |
| freshly frozen corn 1 kg |
| leek 100 g |
| onion 80 g |
| garlic 5 cloves |
| olive oil 100 ml |
| boiling water 1 liter |
| pumpkin seeds 50 g |
| thyme 5 g |
| paprika 1/2 tsp. |
| salt to taste |
| black pepper to taste |
Instructions
Step 1
Dice the pumpkin, cut the onions and leeks into random shapes. Place the vegetables in a baking dish, add the garlic, thyme, black pepper and drizzle with olive oil. Stir to combine. Cover the mold with foil and make a few holes with a knife. Bake the vegetables at 170 degrees for 50 minutes.
Step 2
After the time, transfer the baked vegetables to a pot, add 800 grams of corn to them, pour boiling water and bring the soup to a boil. Salt, remove the pot from the stove and beat the soup with a blender to a homogeneous consistency.
Step 3
Prepare the sub-garnish. Fry the pumpkin seeds in olive oil, add the paprika, salt and remaining corn. Saute for a couple minutes.
Step 4
Serve the soup with the garnish. Enjoy.
