Pumpkin cake

Products for: 100 g butter, 1 cup milk, 3 eggs, 175 g sugar, 300 grams of flour, 2 teaspoons cinnamon, 1 pinch salt, 1 tablespoon baking powder, 350 grams of pumpkin, 150 grams of walnut kernels, 50 g icing sugar, walnut kernels for decoration.

Preparation: To prepare the pumpkin cake pan, melt butter in a water bath, combine with milk. Beat the eggs for the cake with sugar, add milk and butter. Whisking, add the sifted flour, cinnamon, salt and baking powder.

Nuts for fruitcake chop. Pumpkin scrub on a coarse grater, add the batter and mix. Grease cake pan with vegetable oil, lay out the dough into the cake pan, sprinkle with chopped walnuts. Form the dough put in a preheated 180 degree oven, bake the cake for 50 - 60 minutes. Ready-made cakes pull out of shape, sprinkle with powdered sugar and garnish with walnuts.

Cream of Pumpkin Soup

Ingredients: 800 g pumpkin, 1 liter of chicken broth, 250 g of frozen vegetables, peeled 4 tablespoons pumpkin seeds, 2 tablespoons sour cream, 2 tablespoons pumpkin seed oil, salt, pepper white ground.

Preparation: To prepare the cream - pumpkin soup in the hot broth, place thawed vegetables and cook for 10 minutes. Then strain the vegetables and cool. In the hot broth, add diced pumpkin and cook it until soft. Ready to chop the pumpkin into a saucepan with a blender until a puree. Add the cream - soup sour cream, salt and pepper and serve.