Pumpkin Soup with Orange Juice

You will need
  • - 300 g of peeled pumpkin;
  • - 600 ml of chicken broth;
  • - 250 ml of fresh orange juice;
  • - 80 g of flour;
  • - 50 ml of vegetable oil;
  • - 1 onion;
  • - 3 cloves of garlic;
  • - brown sugar, nutmeg, cinnamon, salt, pepper.
Pour vegetable oil into a large skillet, heat it up. Peel the onion, cut it into smaller pieces, fry with chopped garlic until transparent.
Cut the pumpkin into small cubes, add to the onions, lightly fry. Add sugar, cinnamon, nutmeg, mix. Fry for another couple of minutes so that the spices “make friends” with each other.
Pour the flour to the pumpkin, stir quickly to avoid lumps.
Pour in chicken broth, bring to a boil, boil until the pumpkin is soft. At the end of cooking do not forget to salt and pepper soup to taste.
Pour half of the soup into a blender, mash, pour back into the dishes to the rest of the pumpkin soup.
You can serve both warm and cold.From above, you can rub a little orange zest into each soup bowl for more flavor.

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