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Pumpkin soup with croutons

4 servings

60 minutes

The recipe was shared with us by Ivan Morozov, the chef of Pizza Maestrello.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
180.9
kcal
5.2g
grams
6.3g
grams
32g
grams
Ingredients
4servings
Vegetable broth
1 
l
Pumpkin
750 
g
Potato
250 
g
Leek
63 
g
Carrot
50 
g
Olive oil
19 
ml
Sea salt
10 
g
Croutons
10 
g
Parmesan cheese
3 
g
Rosemary
1 
g
Parsley
1 
g
Cooking steps
  • 1

    Wash the pumpkin, carrot, and potato, and peel them.

    Required ingredients:
    1. Pumpkin750 g
    2. Potato250 g
    3. Carrot50 g
  • 2

    Slice the leek (only the white part) and carrot into half rings, and cut the potato and pumpkin into large cubes.

    Required ingredients:
    1. Leek63 g
    2. Carrot50 g
    3. Potato250 g
    4. Pumpkin750 g
  • 3

    Heat olive oil in a pan and sauté the leek without changing its color.

    Required ingredients:
    1. Olive oil19 ml
    2. Leek63 g
  • 4

    Pour vegetable broth into a pot and bring to a boil, then add carrots and potatoes to the broth.

    Required ingredients:
    1. Vegetable broth1 l
    2. Carrot50 g
    3. Potato250 g
  • 5

    Add the sautéed leek and pumpkin there as well.

    Required ingredients:
    1. Leek63 g
    2. Pumpkin750 g
  • 6

    Add rosemary to the broth (whole, remove after cooking), salt it, and bring to a boil.

    Required ingredients:
    1. Rosemary1 g
    2. Sea salt10 g
  • 7

    Then boil until the pumpkin is cooked.

    Required ingredients:
    1. Pumpkin750 g
  • 8

    Pass the resulting broth through a blender and pour into portions.

    Required ingredients:
    1. Vegetable broth1 l
  • 9

    Garnish the ready soup with parmesan, olive oil, and parsley.

    Required ingredients:
    1. Parmesan cheese3 g
    2. Olive oil19 ml
    3. Parsley1 g
  • 10

    Serve the croutons separately in a sauce dish.

    Required ingredients:
    1. Croutons10 g

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