Pumpkin Soup With Walnuts Recipe
A green refreshment that you can consume cold. You can get a different flavor by adding walnuts to the unique taste of pumpkin. You should definitely try this soup, which is easy to make and has high nutritional value. Bon Appetit!
Ingredients:
For: 4 People
Prep: 15 Min
Cook: 25 Min
| Ingredients for Soup: | |||
| Zucchini | 4 Qty | ||
| Olive Oil | 2 Tbsp | ||
| Flour | 1 Tbsp | ||
| Milk | 1 Cup | ||
| Strained Yogurt | 1/2 Cup | ||
| Dry Onion | 1 Qty | ||
| Chicken Broth (Or Water) | 4 Cup | ||
| Butter | 2 Tbsp | ||
| Salt | 1 Tsp | ||
| Black Pepper | 1/2 Tsp | ||
| Ingredients for Service: | |||
| Dill | 1/4 Bunch | ||
| Walnut | 5 Tbsp | ||
| Thick Cream | 1 Tbsp | ||
Steps:
-
Wash and peel the zucchini and cut into large cubes. Since the soup will be passed through the blender, the size does not matter, but the size of the pumpkin pieces should be close to each other so that they cook at the same time.
-
Chop the onion roughly into cubes.
-
Melt the butter and olive oil in a deep soup pot, add the flour and fry until it turns pink.
-
Add the onions and zucchini to the roasted flour and continue to fry for another five minutes, add the chicken broth and cook until the vegetables are soft (at least half an hour).
-
Pass the cooked soup through the blender and give it a smooth consistency. Add salt, pepper and coarsely ground walnuts.
-
Serve hot garnished with freshly chopped dill, spring onion and cream. Bon Appetit!
25 Min
