Vegetable soup with pumpkin
1 serving
30 minutes
Pumpkin vegetable soup is a delicate and warming dish of French cuisine, filled with the aromas of fresh vegetables and the natural sweetness of pumpkin. Rooted in the traditions of French villages, this soup combines simple ingredients with a harmony of flavors. Light yet hearty, it provides warmth and comfort on cool days. Sautéed roots add a subtle caramelized depth, while pumpkin contributes softness and a velvety texture. In the meat version, a piece of boiled meat can be added; in the vegetarian version – sour cream to emphasize its richness. Ideal as a first course for family dinners, served with herbs and fresh bread. This soup is a true embodiment of French culinary art: simplicity, elegance, and pleasure in every sip.
1
Cut the vegetables into strips, the potatoes and pumpkin into cubes, and the tomatoes into slices.
- Potato: 40 g
- Pumpkin: 50 g
- Tomatoes: 30 g
2
Sauté carrots, turnips, celery, and onions lightly in fat.
- Carrot: 20 g
- Turnip: 20 g
- Celery: 10 g
- Onion: 10 g
- Fat: 10 g
3
In hot broth or stew, first add cabbage, sautéed roots, after 10-15 minutes add potatoes, and 5-6 minutes before finishing add pumpkin and tomatoes.
- White cabbage: 40 g
- Carrot: 20 g
- Turnip: 20 g
- Potato: 40 g
- Pumpkin: 50 g
- Tomatoes: 30 g
4
In meat broth soup, add a piece of boiled meat; in vegetarian soup, add sour cream or serve it separately in a sauce boat.
- Green: 5 g
- Salt: to taste
- Ground black pepper: to taste