Pumpkin soup with roasted pumpkin
Description
Hearty and aromatic soup. If you're not observing a fast, add cream or sour cream before serving. This soup, made from roasted pumpkin, is simple to prepare, but the key condition is that the pumpkin must be roasted. Thanks to the vitamin T found in pumpkin, even fatty foods will be well digested. In Croatia, this soup is prepared very often and traditionally garnished before serving with fried pumpkin seeds and lemon zest. The soup is ready to serve.
Instructions
- 1
Step 1
1. I always thought pumpkin soups weren't very tasty. I realized I was wrong when I tried this roasted pumpkin soup at a local restaurant. If the soup is prepared during fasting, there's no need to add cream.
- 2
Step 2
2. Cut the pumpkin into pieces after peeling it, then brush with vegetable oil and place on a baking sheet in the oven for 20 minutes.
- 3
Step 3
3. Meanwhile, in a pot, sauté onion, ginger, and garlic in vegetable oil. When the onion turns golden, add potatoes and thyme, as well as salt and spices to taste.
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Step 4
4. Add water or vegetable broth to the vegetables. Simmer until the potatoes are cooked. Then add the roasted pumpkin and blend everything into a puree.
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Step 5
5. Return the blended soup to the heat and simmer over low heat for another 10 minutes.
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Step 6
6. Separately, chop the garlic and herbs into a paste-like consistency.
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Step 7
7. Serve the roasted pumpkin soup hot, adding herb and garlic purée, along with a few drops of vegetable oil.