Turmeric Pumpkin Soup Recipe

Ingredients:

	Pumpkin (Extracted, Chopped)	500	Grams
	Carrot (Medium size)	1	Qty
	Dry Onion (Medium size)	1	Qty
	Garlic (Small)	1	Clove
	Butter	1	Tbsp
	Olive Oil	1	Tbsp
	Turmeric (Dust)	1	Tsp (large)
	Flour	1	Tbsp
	Salt	1	Tsp
	Grain Black Pepper (Freshly Ground)	1	Tsp
	Chicken Broth (Or Water)	4	Cup
	Milk	1	Half Cup
	Dill	1	Pinch

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Instructions:

1. Remove and wash the green skins of the pumpkins and cut them into cubes. Clean and finely chop the carrot and cut into the same sizes.
2. Peel the onion and chop it into cubes. Heat the butter and olive oil in a saucepan and sauté the onions until soft. Add the flour and continue frying for a few more minutes.
3. Add the zucchini and carrots to the pot and simmer together for 4-5 minutes. Add 4-5 cups of hot chicken stock or drinking water to the roasted vegetables. Cook over medium heat until the vegetables are soft.
4. Add turmeric, salt and pepper to the cooked soup. Finally, add the milk, bring it to a boil and remove from the fire.
5. Pass the cooked soup through the blender and obtain a smooth consistency. Add finely chopped fresh dill, control the salt and pepper and adjust to your taste and serve hot. Enjoy your meal!
   
6. Note: If you like creamy flavors, you can add 2 spoons of cream to your soup after removing the milk from the heat.
   

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Soup Vegetable