Soups

Spicy Pumpkin Soup


Ingredients for Making Spicy Pumpkin Soup

  1. Pumpkin 500 g
  2. Potato (medium) 2 pcs
  3. Onion 1 pc
  4. 2 cloves of garlic
  5. Chili pepper (red) 1 pc
  6. Tomato juice 200 g
  7. Cream (20% or more) 100 ml
  8. Olive oil 3 tbsp. spoons
  9. Ground nutmeg to taste
  10. Ground black pepper to taste
  11. Salt to taste
  12. Greens to taste
  • Main Ingredients: Potato, Onion, Pumpkin, Cream
  • Serving 4 servings

Inventory:

cutting board, knife, small grater or garlic, bowl, deep plate, small plate - 3 pcs, frying pan, pan - 3 l, spatula, tablespoon, blender, bowls for soup

Cooking spicy pumpkin soup:

Step 1: Prepare the pumpkin.


The soup will turn out delicious from any pumpkin, but it is best to choose a small round pumpkin of a bright orange color. It has a fragrant, juicy and sweet flesh. Cut the pumpkin in half, remove the seeds, rinse with cold water, peel and cut into small pieces. The shape of the slices does not matter, all the same, all the vegetables at the end "turn" into a puree. Therefore, there is no need to engage in figured slicing of the correct cubes. Chopped up? Fold in a bowl and move on to the potatoes.


Step 2: Prepare the potatoes.


The same story is with potatoes: you need to peel the tubers, wash them well and cut into small pieces the size of pumpkin slices. Put the chopped potatoes in a deep plate and fill with water so that they do not turn black.


Step 3: Prepare the onion.


Peel the onion head, then chop it in any convenient way. The easiest and quickest to make cubes: cut the onion in half, then in strips and chop with a sharp knife. Put the chopped onions in a clean plate.


Step 4: Prepare the garlic.

Peel the garlic cloves. You can grate a clove on a fine grater, but you have to pick out the stuck pieces, and then wash the grater, and you feel sorry for the fingers. With good dexterity, you can finely and finely chop it with a knife on the board. The easiest and fastest way - to use the garlic, of course, if you have one. Grind the garlic as you like, then on a plate and to the side, wait in the wings.


Step 5: Prepare the chili peppers.


With a knife, remove the tail from the pepper, cut in half, clean all the seeds. Rinse it with water and cut into small pieces, transfer to a clean plate. Important! Never touch your face with your hands, much less rub your eyes. Hot pepper is good in soup, but not on the skin.


Step 6: Cook the roast.


Pour olive oil into a preheated pan, spread onion, garlic and chili. Vegetables should not be fried, and even more so burn, so the fire should be small. Warming up in olive oil, they soften, intensely release aromatic substances, which they will then give to the soup. 3-5 minutes are enough. See when the onion becomes translucent, turn off the heat and set the pan aside.


Step 7: Boil the vegetables.


Pour water into a saucepan and heat to a boil. In boiling water, add the prepared pumpkin and potatoes. Water should cover vegetables by 1 centimeter. Cook over low heat for 15 minutes. Make sure that there is no increased boiling. It's time to refuel. Gently transfer the frying into a saucepan with a clean spoon. Then pour a couple of spoons of the vegetable broth into the pan, wash it a little and pour everything into the soup. Try it, maybe you need some salt. If the pumpkin is sweet, you may need to add salt again. At this stage, you can already add spices: ground nutmeg and black pepper, quite a bit literally on the tip of a knife. Mix gently with a clean spoon and cook another 15 minutes.

Step 8: Cooking Pumpkin Soup


We pass to the final stage. The vegetables are ready, they need to let cool slightly, then drain the vegetable broth in a separate container - we still need it. Transfer vegetables to a blender and chop. Transfer the mashed potatoes to the pan and add the vegetable broth.
If you are a happy owner of a portable blender, you can make mashed vegetables in a pan. It is enough to pour a little broth into a cup, chop the vegetables, and then return the broth, which was drained before.
Mix thoroughly and add tomato juice and cream. Try maybe you want to salt, or add spices. Focus on your taste. It remains to boil the soup for 5 minutes over low heat. All is ready.


Step 9: Serve spicy pumpkin soup.


Pour the soup into soup bowls and garnish with parsley. If you have the time and desire, you can portray a simple pattern with thick cream on the surface of the soup.
I think you don’t need to call anyone to the table - everyone is already sitting with spoons and waiting for you to let me try this wonderful aromatic dish. It remains only to wish bon appetit!


Recipe Tips:

- You can easily improvise, for example, add celery root or parsnip - the soup will become even more fragrant and spicy; to cook soup without tomato juice, only with cream - the tenderness of cream and pumpkin, combined with the sharpness of chili peppers, will conquer you.

- Before serving, add to each bowl a spoonful of crushed roasted pumpkin seeds and pistachios, and your soup will become a gourmet dish.

- Do not forget about the most traditional, but from this no less tasty addition to the soup - crispy croutons.