Pumpkin and Vegetable Soup Puree
4 servings
60 minutes
Pumpkin and vegetable puree soup is the embodiment of comfort and warmth on your plate. This delicate and velvety soup, hailing from Russian cuisine, pairs wonderfully with cool autumn days and a cozy home hearth. Pumpkin, the star of the dish, adds natural sweetness that harmonizes with the aroma of sautéed onions, carrots, and garlic. Hints of basil and pepper add zest, creating a multifaceted flavor. The soup not only delights the palate but is also nutritious: rich in vitamins, easy to digest, making it an ideal option for dietary meals. It can be served with crispy croutons or a dollop of sour cream to enhance the depth of flavor. The dish is easy to prepare and perfect for family dinners when you crave something simple yet exquisite.
1
Clean the pumpkin.
- Pumpkin: 1 piece
2
Cut into small pieces.
- Pumpkin: 1 piece
3
Place the pumpkin in a pot or multicooker, and fill with water or vegetable broth up to the edge of the pumpkin (no more needed, it will be liquid).
- Pumpkin: 1 piece
4
Boil for about 40 minutes.
5
Fry onion and carrot in vegetable oil, add garlic.
- Onion: 1 piece
- Carrot: 2 pieces
- Garlic: 1 clove
6
Add everything to the soup.
- Pumpkin: 1 piece
- Onion: 1 piece
- Carrot: 2 pieces
- Garlic: 1 clove
7
When the pumpkin becomes soft, turn off the stove and let it cool a bit. Use an immersion blender to puree the vegetables.
8
Add spices, salt, and pepper to taste.
- Salt: to taste
- Ground black pepper: to taste
- Basil: to taste