Creamy Pumpkin Soup

Pureed soups Ukrainian cuisine

1-3 hours

Average

15 Ingredients

Boiling

As soon as the season begins, I rush to stock up on colorful sweet pumpkins to make creamy soup from them later. This is a healthy dish with a bright, unique taste, spicy aroma, and a delicate and silky texture. Your family will be ready to eat this bright and aromatic pumpkin soup every week. It is very aromatic, filling, with a piquant taste - it's just a gastronomic feast. I advise you not to delay and quickly prepare this aromatic dish.

Ingredients

Garlic - 2 cloves.
Cream with a fat content of 15-20% - 200 ml.
Vegetable oil - 30 ml.
Salt - 1 tsp.
Ground black pepper - 0.25 tsp.
Khmeli-suneli - 0.5 tsp.
Bay leaf - 1 pc.
Black allspice - 3 peas.
Dill and parsley - 2-3 sprigs for decoration.
Water - 1.5 l.
Chicken backs for broth - 2 pcs.
Pumpkin - 500 g.
Potatoes - 500 g.
Carrots - 1 pc.
Onions - 1 pc.

Cooking steps

Step 1:

Wash the chicken backs, put them in a saucepan, fill with cold purified water. Cover the saucepan with a lid, put it on the fire. Bring the broth to a boil, remove the foam that has formed. Boil the broth for 40 minutes over low heat. Then take the chicken pieces out of the saucepan. If desired, you can pick the meat and add it to the soup bowls before serving.

Step 2:

Wash the potatoes, peel them, cut them into medium-sized pieces. Peel the pumpkin, remove the core with seeds. Cut the pumpkin flesh into pieces the same size as the potatoes.

Step 3:

Drop the potato cubes into the boiling broth.

Step 4:

Then add the pieces of sweet pumpkin. Stir and continue to cook the soup over low heat.

Step 5:

Peel the onion and cut into small cubes. Wash the carrots, peel them, and cut them into quarter rings.

Step 6:

Put the vegetables in a frying pan with heated vegetable oil. Stirring occasionally, sauté the onion and carrot over medium heat until lightly golden.

Step 7:

Add the sautéed vegetables to the pot with the soup.

Step 8:

When the vegetables are cooked and soft, puree the soup with an immersion blender until smooth. Pour room temperature cream into the soup. Add salt and spices for flavor, stir. Return the pot to the heat.