Winter pumpkin soup

Votes: 2

Time: 1 hour 30 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 212, total fat 6 G., saturated fats 1 G., proteins 6 G., carbohydrates 38 G., fiber 7 G., cholesterol 0 mg, sodium 299 mg, sugar 10 G.

This soup is made with roasted pumpkin, which adds a deeper, richer flavor, while the chili pepper balances the pumpkin's sweetness with its warming heat. Puree the soup in a blender until smooth and serve with traditional winter toppings: pomegranate arils, pumpkin seeds, sour cream, and crumbled bacon.

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.

Ingredients for the recipe:

Pumpkin soup

2 medium kabocha or butternut squash (about 2 kg)
2 tbsp + 1 tsp extra-virgin olive oil
2 white corn tortillas, torn into pieces
4 carrots, chopped
1 red onion, chopped
1 red Fresno or jalapeño pepper, chopped (remove seeds to reduce heat)
2 cloves garlic, finely chopped
1 tsp ground cumin
6 cups lightly salted chicken or vegetable broth

Toppings

Pomegranate seeds
Green onions
Sour cream mixed with lemon juice and zest
Roasted pumpkin seeds
Fried bacon

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: pumpkin, carrot, Fresno pepper, pomegranate, pumpkin seed, tortilla, cumin

Cooking the dish according to the recipe:

Preheat oven to 425°F (220°C). Cut the pumpkin in half lengthwise and scoop out the seeds. Rub the pumpkin with 1 teaspoon of olive oil and sprinkle the cut sides with salt and black pepper. Place cut-side down on a baking sheet and roast until tender, about 30 minutes (a fork should pierce the skin easily). Set aside until the pumpkin is cool enough to handle, then transfer to a bowl and peel off the skin.
In a large saucepan or Dutch oven, heat the remaining 2 tablespoons olive oil over medium heat. Add the tortilla pieces and cook, stirring occasionally, until golden brown, 3-4 minutes. Add the carrots, red onion, chili pepper, garlic, cumin, 1 teaspoon salt, and a few freshly ground black pepper. Cook, stirring, until the onion is soft, about 4 minutes.

Add the roasted pumpkin, broth, and 3 cups of water. Bring to a boil, reduce heat, and simmer until the carrots are very tender, about 25 minutes. Remove from heat and let cool slightly.
Pour the soup into a blender in several batches and puree; return to the saucepan. Alternatively, puree the soup in the saucepan with an immersion blender. Add up to 1 cup of water if the soup is too thick and reheat as needed. Season with salt and pepper. Serve the pumpkin soup with toppings.

Categories:

recipe / Calorie content of prepared meals / Autumn dishes / Festive dishes / Dinner party / Appetizers / Vegetable appetizers / Soups / Creamy soups / Pumpkin dishes / Pumpkin soups / Food Network - recipes

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