- Pumpkin - 800 Grams
- Bow - 1 piece
- Garlic - 2 Teeth
- Butter - 40 Grams
- Sunflower oil - 2 items. spoons
- Meat or vegetable broth - 700 Milliliters
- Potatoes - 1 Piece
- Grated ginger - 1 teaspoon
- Curry powder - 0.5 teaspoons
- Cream - 200 Milliliters
- Ham - 150 Grams
- Pumpkin seeds fried - 2 Art. spoons
- Salt, pepper - - To taste
- Dill and parsley - - To taste
1. Peel onion and finely chop. Wipe the pumpkin and pulp into small cubes. In a saucepan, heat sunflower oil and put butter there. When the butter melts, put garlic, onion, grated ginger and curry there. You need to let these seasonings be a little bit, so that they become soft. 2. Peel and finely chop the potatoes. Cubes of pumpkin and potatoes put in a saucepan with seasonings. Pour a little broth here to cover the vegetables. Reduce the heat and cook the vegetables until they become soft. 3. Cook the boiled vegetables and broth in a blender until a puree state. Back pour into a saucepan. The ham should be cut into strips and lightly fried. Pour the cream into the pan, put salt and pepper to taste, half of the ham and chopped greens. Mix. Pour pan on a low heat and bring to a boil, but do not boil. Stir constantly. With the rest of the broth, dilute the puree until the desired density. We pour soup on plates, sprinkle with the remaining ham, pumpkin seeds and herbs.
Servings: 8