05/11/2021
You will need: 0.5 kg of pumpkin, 3 potatoes, 1 onion, 70 g of celery root, 1.5 cups of milk, 0.5 tsp. dried ginger, spices, 150 g white bread croutons.
Preparation: Lightly fry the diced vegetables in vegetable oil, cover with boiling water so that it lightly covers the contents of the saucepan. When the vegetables become soft, drain the broth, puree the products with a blender, pouring in the warmed milk to achieve the desired thickness. Boil the puree soup for 8 minutes over low heat, add spices.
