Many may not know, but the pumpkin was a very important source of nutrition for the Native Americans in the past.
In our region, it represents the “queen” of autumn and while its season lasts, various varieties of dishes made from it are very popular.
One of those varieties that is very popular is certainly soup, so below we will present you 4 different interesting recipes for preparing delicious pumpkin soup.
Enjoy and have fun!
Recipe 1
Ingredients:
200-250 g of pumpkin
1 head of onion
1 bay leaf
1 potato
100 ml of liquid cream
¼ teaspoon nutmeg
¼ teaspoon ground hot pepper
A little chopped parsley
Vegeta, pepper
Way of preparation:
Cut the onion head into small pieces and fry the onion a little, then add the grated pumpkin and potatoes and pour a little water. Cover the pan and simmer, then add the vegeta, pepper and bay leaf. Remove the bay leaf when the vegetables are soft, then grind the vegetables with a hand mixer. Add ground hot pepper and salt as desired, then stir in the sour cream. Let the broth boil, stirring constantly, and at the end add nutmeg to the broth and sprinkle it with chopped parsley.
Recipe 2
Ingredients:
400 g of pumpkin
500 g of potatoes
100 g of orange potatoes
150 g of chopped onion
2-3 cloves of pureed garlic
1 stick of finely chopped celery
2 cubes of vegetable soup
100 ml of cream
1.5 l of water
1 bay leaf
2 tablespoons of finely chopped parsley and celery leaves
Salt, pepper, ground paprika
Way of preparation:
Peel the pumpkin and cut it into cubes. Then, peel both types of potatoes and cut them into cubes. Fry the onion in oil, then add the sliced potatoes and pumpkin and garlic that you previously mashed. Simmer everything for a while, then add a stick of celery cut into small pieces. Then, pour water, then add cubes of vegetable soup, ground hot pepper, bay leaf, pepper and salt and cook everything for about half an hour. When the vegetables are cooked, grind them a little with a stick mixer and add to the broth, followed by the liquid cream. Sprinkle the broth with celery or parsley leaves that you previously cut into pieces.
Recipe 3
Ingredients:
600-700 g of pumpkin
2 carrots
3 cloves of garlic
1 piece green
½ celery root
1 handful of celery leaves
½ bunch of parsley leaves
1 potato
2 tablespoons of olive oil
2 pinches of ginger powder
2 pinches of curry powder
Chicken broth
So
Way of preparation:
Mash the garlic and put it to fry. Add the minced pumpkin meat to it and simmer for a few minutes. Then, add 1 dl of chicken broth, 2 chopped carrots, parsley, celery, potatoes, greens, ginger and curry and cook all the ingredients together until the vegetables are soft. When the vegetables are cooked, use a stick mixer to turn them into a fine cream, then add another liter of chicken broth and return to the stove for a few more minutes. Add salt to taste and sprinkle with chopped parsley. Your broth is ready.
Recipe 4
Ingredients:
750 g of chopped pumpkin
2 cloves of garlic
1 onion
1 liter of chicken soup
100 g of chopped parsley
200 ml of neutral cream
3 g of ground cumin and coriander
Some goat cheese
Roasted pumpkin seeds
Way of preparation:
Put the pumpkin in a little water and heat it on the stove for about 10 minutes, until it softens. Then, sauté garlic and onion, then add spices, chicken soup and pumpkin. Mix everything well and cook for about 10 minutes. After that, stir in the sour cream, then add salt and pepper. Towards the end, add some crumbled goat cheese and roasted pumpkin seeds. Mix everything, and you can eat the soup hot or cold.
