Pumpkin soup

Pumpkin soup
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Ricotta cheese — 200 g
Pumpkin — 1 pc.
Carrot — 3 pc.
Onion — 1 px.
Garlic — 1 tooth
Olive oil — 36 g
Pumpkin seeds — 150 g
Salt, spices
Preparation
Step 1

Carrot, pumpkin, onion and garlic to clear and cut into. Put the vegetables in a preheated pan greased with olive oil. Fry for 8-10 minutes.

Step 2

Cover the vegetables with water and cook covered. After boiling, cook for another 20-30 minutes.

Step 3

Chop the soup into a blender until smooth. Add the ricotta, salt and spices. Stir.

Step 4

Before serving sprinkle with croutons or pumpkin seeds.