Smoked pumpkin soup
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 248, total fat 10 G., saturated fats 2 G., proteins 7 G., carbohydrates 37 G., fiber 5 G., cholesterol 0 mg, sodium 1063 mg, sugar 6 G.
Calories 248, total fat 10 G., saturated fats 2 G., proteins 7 G., carbohydrates 37 G., fiber 5 G., cholesterol 0 mg, sodium 1063 mg, sugar 6 G.
In this creamy soup, the natural sweetness of butternut squash is balanced by the smoky, spicy flavor of chipotle peppers, along with a hint of smoked paprika. When blending the hot soup, be sure to leave the lid slightly ajar, draping a towel over it to prevent an explosion, and don't fill the bowl more than halfway at a time.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/4 cup extra-virgin olive oil
- 0.5 tsp ground cumin
- 1 small red onion, thinly sliced
- 1 tbsp tomato paste
- 2 medium carrots, chopped
- 2 chipotle peppers in adobo sauce, chopped
- 450 g potatoes, peeled and chopped
- 1 butternut squash (about 1 kg), peeled and diced
- 4 cups lightly salted chicken broth
- Smoked paprika, for serving
We recommend
Recipes with similar ingredients: pumpkin, carrot, potato, chipotle peppers in adobo sauce, tomato paste, cumin, paprika
Cooking the dish according to the recipe:
- Heat the olive oil in a large, wide saucepan over medium heat. Add the cumin and onion and cook, stirring occasionally, until softened, about 3 minutes. Add the tomato paste, carrots, and chipotle peppers and cook, stirring occasionally, until the carrots are golden brown, about 8 minutes.
- Increase the heat to high and stir in the potatoes and squash, coating them well. Season generously with salt and pepper and continue cooking until the potatoes begin to soften, about 5 more minutes. Pour in the broth and bring to a boil.
- Reduce heat to maintain a simmer, cover, and cook until the potatoes and squash are tender, about 15 minutes. Blend the soup in a blender in batches until smooth, or use an immersion blender in the saucepan. Reheat over medium heat, season with salt and pepper to taste. Serve sprinkled with smoked paprika.
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