Pumpkin soup with rosemary
Description
Perfect for lunch. We first tried and fell in love with this soup in France, then in England and Italy. After that, it spread to every corner of the globe. This soup is easily digestible and enriches the body with vitamins and minerals. Including pumpkin soup in your diet is a real way to boost your metabolism and shed excess weight. To add a new flavor and aroma to the finished dish, I suggest adding rosemary along with the traditional vegetables. This fragrant, aromatic herb is widely loved by chefs. For example, Italian cuisine is simply unimaginable without rosemary—and we're using it in our soup. Just don't overdo it, as this herb has a very pronounced aroma. You can add it while cooking, or, as I do, place a sprig directly into the bowl. Serve in bowls and enjoy.
Instructions
- 1
Step 1
Prepare the ingredients for making the soup.
- 2
Step 2
Peel and wash the carrots and onions. Slice the onions into half-rings and chop the carrots finely, in any shape. Place them into a heavy-bottomed pot.
- 3
Step 3
Wash the celery stalk, slice it into rounds, and add to the pot. Pour in the sunflower oil and simmer the vegetables for 5-7 minutes.
- 4
Step 4
Peel and wash the potatoes. Cut them as you would for soup and add to the pot.
- 5
Step 5
Peel the pumpkin, rinse it, and cut into small pieces of any shape. Add to a saucepan. Pour in the broth and cook the vegetables over medium heat until done.
- 6
Step 6
Add peeled and finely chopped garlic to the cooked vegetables. Blend everything with a blender until smooth, forming a purée.
- 7
Step 7
Add cream to the whipped vegetables. Season with salt and pepper.
- 8
Step 8
Stir well and the soup is ready.
- 9
Step 9
Pour the soup into bowls and add a small sprig of rosemary to each. Since rosemary is a very aromatic herb with a distinctive flavor, add it according to your taste. Rosemary lovers can add it directly to the soup during the vegetable cooking stage.