Pumpkin puree soup
Description
Perfect for lunch. This soup contains such a generous amount of vegetables that its health benefits are unquestionable. The soup is quite simple to prepare: vegetables are sautéed in a pan with olive oil, then simmered together with pumpkin until tender. The sautéing step is crucial, as it allows all the aromas and flavors to fully develop. You can eat this pumpkin soup without blending it, but the smooth texture of this simple soup will warm you up on a rainy autumn evening and lift your spirits, so be sure to try this version. Ladle into bowls and serve.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. I've already peeled and chopped all the vegetables in advance. Cut the carrots and celery root into small cubes, and chop the onion and bell pepper into small pieces. Cut the pumpkin into slightly larger cubes, about 1.5x1.5 cm.
- 2
Step 2
Sauté the carrots, onion, bell pepper, and celery root in olive oil for 10-15 minutes.
- 3
Step 3
Meanwhile, boil the pumpkin until half-cooked.
- 4
Step 4
Add the sautéed vegetables to the pot, squeeze in a few garlic cloves, add finely chopped ginger root, season with salt, and cook for another 15–20 minutes, until all the vegetables become tender.
- 5
Step 5
Purée the finished soup with an immersion blender until smooth.
- 6
Step 6
I recommend serving pumpkin soup with sour cream—it's very delicious!