Pumpkin Soup Recipe
Sometimes the pumpkins you buy may not be suitable for dessert. You can evaluate them by making soup. You should definitely try the soup of this winter vegetable, which is now consumed not only with its dessert but also with many varieties. Bon Appetit!
Ingredients:
For 4 people
🕐 Preparation: 15 min.
🕐 Cooking: 30 min.
| Pumpkin | 500 | Grams | ||
| Dry Onion | 1 | Qty | ||
| Butter | 2 | Tbsp | ||
| Carrot (Medium size) | 1 | Qty | ||
| Meat Broth | 1 | Cup | ||
| Potatoes (Small-sized) | 1 | Qty | ||
| Salt | 1.5 | Tsp | ||
| Black Pepper (Freshly Ground) | 1 | Tsp | ||
| Thick Cream (Or Milk) | 1/2 | Cup | ||
| Nutmeg Grated | 1 | Tsp |
Instructions:
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Chop the onion into large edibles and fry in butter until soft, do not fry. Add the peeled, washed and coarsely chopped carrots and potatoes and fry for 5 more minutes.
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Finely chop the peeled and washed pumpkins and add them and fry together for another five minutes. Add salt, pepper, finely grated quarter nutmeg (a teaspoon of wipe). Add 4-5 cups of broth, chicken stock or hot water, turn the heat down and close the lid.
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When the vegetables are soft, pass your soup through the blender and make it smooth. Adjust the consistency by adding cream or milk and bring it to a boil without interrupting mixing and turn off the heat.
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You can decorate your soup, which you will serve hot, with cream or hot red pepper sauce burned in butter. Bon Appetit!
Soup Vegetable
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