Pumpkin is a very thankful vegetable. I love the autumn period when you can find all kinds of varieties in the shops. I like the most ordinary classic in the form of soups baked with vegetables or closing its flavors in jars for the winter. I know there are preparations ready to buy, but I prefer the ones I make. I can choose the ingredients according to my taste and most of all I know what I eat.
How to choose the best ingredients for Pumpkin soup spicy flavor explosion
Pumpkin: take the pumpkins as ordinary as you have. You can use these pumpkins in several ways, and you surely know that it is fresh. I don’t prefer canned pumpkin, although you can use it as you like or don’t have time to peel and cook. Then there will be a faster version of the pumpkin soup spicy flavor explosion.
Potatoes: use the potatoes you like. They will be blended to be suitable for baking and salad dishes that contain less starch.
Parsley: only fresh parsley and preferably not curled. It gives the soup flavor and character. It has a slightly spicy flavor that is very desirable in combination with thyme and sweet pumpkin.
Butter: butter, of course, is unsalted. You can change it to a vegetarian alternative, but only for this coconut oil is suitable, which works well as a substitute for butter.
Sour Cream: Sour cream may or may not be. By adding butter, the soup is very creamy and without cream.
Tips and tricks
- When you use whole pumpkins it’s a piece of cake and you can use them later in the kitchen. These are very valuable additions to salads, but you can also make roasted seeds and have a healthy snack to watch TV
- When you peel the pumpkins, it is worth first cutting them in half like watermelon and then into smaller ones, removing the 8 pieces, and then peeling the vegetable peeler. This is the safest way for me not to lose my finger while peeling it.
Pumpkin soup spicy flavor explosion
Ingredients
- 800 gr of peeled pumpkin
- 200 gr potatoes (optional)
- parsley bundles
- salt and pepper to taste
- a bit of nutmeg
- a bit of cayenne pepper
- 1 onion
- 2 tbsp butter
- 4 tsp sour cream
Instructions
- Clean the pumpkins, turn them and dice them
- Put the pumpkins into a pot and cover them with water. Salt a teaspoon of salt, put the rosemary sprigs.Cook until tender.
- I cook the potatoes separately so that there is not too much starch in the dish because I don't like it.
- Turn the onions and dice them into small cubes, then sauté in butter.
- When the potatoes are boiled, please put them in the cooked pumpkin and continue cooking.Put the glazed onion into the boiling pumpkin.
- Blend all the ingredients and season with spices, salt, pepper, nutmeg, and cayenne pepper.
- Serve with a teaspoon of sour cream and generously sprinkle with chopped parsley.