- Servings: 4
- Cooking time: 20 Minutes
- Pumpkin flesh — 700 grams
- Olive oil — 2 tablespoons
- Yellow Bulgarian pepper — 1 piece
- Garlic — 2 cloves
- Cumin powder — 1 teaspoon
- The baguette slices — 4 pieces
- Soft cheese — 150 grams
Method of preparation
The flesh of pumpkin and bell pepper cut into cubes, garlic chop. In a saucepan with a thick bottom heat the oil and sauté the chopped vegetables until soft, adding cumin, garlic and salt.
Pour in the broth, bring to a boil and cook for 15 minutes.
Pour soup into blender and blend until smooth. Add the lemon juice. Cool the soup and transfer into the fridge.
Dry the baguette slices on a dry pan or in the oven, smear soft cheese. Serve the soup, garnished with paprika, toast.