Vegan pumpkin soup
Description
The recipe won't take much time. Pumpkin is a very healthy vegetable. In ancient times, people used to eat turnips. Nowadays, they are not so easy to find. But pumpkin is always readily available. These two vegetables are similar in structure and in their effect on the body. Plus, pumpkin contains seeds that have healing properties. Serve the soup hot.
Instructions
- 1
Step 1
Cut the pumpkin in half. Depending on its size, cut off a one-kilogram piece. If it's small, feel free to use half. Remove the seeds and all the soft inner parts from the pumpkin. By the way, you can fry the seeds later. They're very healthy!
- 2
Step 2
Now peel the pumpkin. You can use a potato peeler for this. Also peel the potatoes. Remove the skin from the onion. Cut all the vegetables into cubes. For the herbs, we will use rosemary.
- 3
Step 3
Add the chopped vegetables to a frying pan heated with vegetable oil. Simmer them until fully cooked, adding water if needed. Cook covered, adding a sprig of rosemary.
- 4
Step 4
At the end, add salt and spices to taste. Transfer the stewed vegetables to a bowl. Blend everything with a blender until smooth. Before blending, don't forget to remove the rosemary sprig.
- 5
Step 5
Bring water to a boil in a saucepan. If you want a thicker soup, use less water; for a thinner consistency, use more. For flavor, add bay leaf, allspice, and peppercorns. When the water boils, remove all the unnecessary ingredients from the water. Gradually add the chopped vegetables to the saucepan, stir, and boil for about five minutes.
- 6
Step 6
That's it, our pumpkin soup is ready. Pour it into bowls. Add a pinch of nutmeg if desired. Tear off a piece of rosemary sprig and use it to garnish the soup.