Directions
- Peel and dice all vegetables.
- Add a little olive oil to the pot and fry the chopped onion.
- Then add garlic, pumpkin, carrot and apple.
- Fry everything stirring for about 5 minutes.
- Pour in the broth, add a teaspoon of chopped rosemary and bring the soup to a boil.
- Then reduce the heat and cook until the vegetables are soft (about 25 minutes).
- Mix and season to taste with salt, pepper and, if necessary, more rosemary.
- Serve with pumpkin seeds and sour cream or balsamic vinegar.
Ingredients
1 l broth
1 kg pumpkin
2 onions
4 cloves of garlic
2 carrots
1 apple
salt, pepper, rosemary
pumpkin seeds
sour cream or balsamic vinegar
Fusion / Other
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