Pumpkin cream soup cooked in jars

Time

Preparation time: 45 min.
Cooking or baking time: 45 min.
Total preparation time: 1 hr. 30 min.

Bring pumpkin cream soup into glasses:

Approximately Put 1 kg of pumpkin meat deep-frozen in a large saucepan and let it thaw on a medium flame, do not forget to stir, otherwise it will burn.
Clean and wash 1 stick of leek and cut into rings.
Chop 1 large onion and sauté all together with the leek rings in a pan with little fat.
After everything is steamed, we put everything in the large pot with the pumpkin cubes and pour 1 liter vegetable broth and let boil everything again. Then the mixture must simmer for 20 - 30 minutes.
Then everything is pureed and filled in the clean glasses and sealed with the proper twist-off lids.
The drip pan is filled 2 cm high with hot water and pushed into the bottom rail of the oven.
I place the glasses with the pumpkin cream soup in the dripping pan with the hot water, but in such a way that they do not hit the other glasses or the edge of the oven.
I first set the oven to 175 degrees and closed the oven door. Then, when it starts to bubble in the glasses, I switch the oven back to 150 degrees.
From the moment the bubbles rise in the glasses, the cooking process begins.
Now I leave the glasses for 30 minutes at 150 degrees in the oven.
After 30 minutes of cooking I turn off the oven and let the glasses in the oven cool until the other day and then take them out and label them and put them in my pantry.

When I make the pumpkin cream soup warm, I taste it with 1 teaspoon cayenne pepper and 400 ml coconut milk or with Ramafin.

If I want to warm the soup, individual glasses, then I taste it to taste.

Now I wish you a good luck and a good appetite!