Pumpkin Soup with Sage

Состав / Ингредиенты:

• Potato 1 Piece
• Carrot 1 Piece
• Pumpkin 400-600 Grams
• Garlic 3 Cloves
• Cheese (for toasts) 1 Piece
• Butter 2 Tablespoons
• Broth 6 Cups
• Salt (to taste) 1 Pinch
• Olive oil (for toasts) 1 Piece
• Onion 1 Piece
• Black pepper (to taste) 1 Pinch
• Sage (for toasts) 1 Piece
• French baguette (for toasts) 1 Piece

	Peel and cut the potatoes, carrot, and pumpkin into wedges. Crush the garlic and chop the onion coarsely. Heat vegetable oil in a pot. Add garlic and onion, sauté until the onion is translucent. Pour in the broth, add diced potato, carrot, and pumpkin. Season with salt and pepper and bring to a boil. Reduce heat, cover, and simmer for about 20 minutes.
	Heat a skillet with oil and sauté the sage for 2 minutes.
	Remove the sage from the skillet. In the same pan, toast the sliced French bread. Toast the pieces on both sides until golden and crispy.
	Transfer the toasts to a baking sheet and sprinkle with cheese. Bake in the oven for about 5 minutes. Use a blender to purée the soup to a smooth consistency and pour it over the toasts. The dish is ready. Enjoy your meal!