INGREDIENTS

• pumpkin 500 g.;
• potatoes 300 g.;
• medium carrot 1 pc.;
• onion (large) 1 pc.;
• celery root (optional) 50 g.;
• vegetable oil 1 tbsp.;
• butter 1 tbsp.;
• milk 1.5 cup;
• fresh ginger 1 tsp. or 0.5 tsp ground dry;
• salt;
• black pepper;
• crackers (wheat) 100 g.;
• half a lemon;
• chicken broth (optional).

METHOD

1. Prepare products. Wash and peel potatoes, carrots, celery and pumpkin, remove seeds from pumpkin. Cut into small cubes. Peel and finely chop the onion.
2. Heat 2 types of oil in a heavy bottomed pan and sauté the onion until translucent, about 3-4 minutes.
3. Add vegetables to the onion and squeeze the lemon.
4. And pour boiling water (you can use broth), but so that it only covers them. Salt to taste and cook over low heat until tender, about 15-20 minutes.
5. Drain the broth, and beat the vegetables in a blender until a smooth puree.
6. Return vegetables to pot.
7. Dilute with hot milk to desired consistency. Warm up over medium heat for 5-10 minutes.
8. Pepper, ginger.
9. Serve hot with wheat croutons, you can in an empty pumpkin.