Гарбуз

300 гр

Оливкова олія

15 гр

In a pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.

Цибуля

100 гр

Часник

10 гр

Stir in minced garlic and cook for another minute. Add the pumpkin cubes and stir.

Овочевий бульйон

250 гр

Add vegetable broth, bring to a boil, then reduce to a simmer. Cook until the pumpkin is tender, about 15 minutes.

Use an immersion blender to puree the soup until smooth. Add cream and adjust seasoning as desired.

Serve the soup hot with a drizzle of cream on top and a sprinkle of pumpkin seeds. Store leftovers in an airtight container in the fridge for up to three days.