Winter pumpkin soup
Votes: 3
Time: 50 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
In winter, the body needs vitamin support more than ever, and pumpkin is one of the few seasonal vegetables that provides it. This simple and delicious pumpkin soup will fill the house with a warm, spicy aroma and warm you from the inside out. The pumpkin is simmered with sautéed onions in chicken broth, then the soup is pureed using a vegetable grinder or blender. Finally, stir in a cup of light cream. It adds a silky texture and, most importantly, promotes the absorption of pumpkin's beta-carotene, a powerful antioxidant and natural immune booster. For added flavor, top each serving with a spoonful of sour cream, some grated cheese, or croutons.
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:
- 0.7 kg butternut squash, peeled and cut into pieces
- 420 g pumpkin puree
- 2 tbsp (30 g) butter
- 1 tbsp. l. olive oil
- 2 cups chopped onion (2 onions)
- 3 cups homemade or canned chicken broth
- 2 teaspoons of salt
- 0.5 tsp ground black pepper
- 1 cup light cream
- Sour cream, grated Gruyere cheese or croutons, see preparation
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Cooking the dish according to the recipe:
- Heat the butter and olive oil in a heavy-bottomed saucepan, add the onion, and sauté over medium-low heat for 10 minutes or until translucent. Add the pumpkin puree, butternut squash, chicken broth, salt, and pepper. Cover and simmer over medium-low heat for about 20 minutes, until the pumpkin is very tender.
- Puree the mixture through a vegetable mill fitted with a medium blade. Return it to the pan, add the cream, and heat slowly. Taste and adjust the seasoning if needed. Serve hot with any toppings of your choice.
To make croutons, cut the crusts off 2 slices of white bread, cut the bread into 1 cm cubes and fry in 1 tbsp (15 g) butter until the croutons are golden brown. Season with salt and pepper.
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