Pumpkin Soup With Walnuts Recipe

Pumpkin Soup With Walnuts

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:

  1. 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.
  2. Chop the onion roughly into cubes.
  3. Melt the butter and olive oil in a deep soup pot, add the flour and fry until it turns pink.
  4. 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).
  5. Pass the cooked soup through the blender and give it a smooth consistency. Add salt, pepper and coarsely ground walnuts.
  6. Serve hot garnished with freshly chopped dill, spring onion and cream. Bon Appetit!

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