Pumpkin and corn soup
This pumpkin and corn soup brings a little sunshine to the table. I had not used either pumpkin or corn in soup before and really enjoyed the combination. Outside Lent, use chicken broth and fry the vegetables in butter for a richer version.
Adjust servings in the full version
Pour water into a saucepan and put it on fire. When the water boils, add the cereal. Reduce the heat to medium so that there is no intense boiling.
Finely chop the onion and grate the carrot. Fry in a little vegetable oil.
Peel the pumpkin (about 300 g) from peel, seeds and seed fibers. Cut into small pieces and place in a saucepan. Add 2-3 tablespoons of water so that the pumpkin does not burn at the initial stage, and simmer over low heat until soft. Then beat with a blender until smooth.
I use frozen pumpkin puree. I have been preparing it since the fall and using it as needed.
Add pumpkin puree to vegetables and simmer.
Cut the potatoes into small cubes and add to the pan.
When the potatoes are cooked, add the vegetables and pumpkin to the pan. After boiling, pour a jar of corn into the pan.
Season with salt, pepper and curry powder. Let stand for 10 minutes, then serve with Borodino rye-bread croutons.