Pumpkin soup with caramel
4 servings
35 minutes
Pumpkin soup with caramel is a true autumn magic of Lithuanian cuisine. The combination of sweet pumpkin, tender caramelized onions, and melted toffees gives the dish a unique velvety taste. In Lithuania, this soup is often made on cool days when one wants to warm up and feel cozy. The pumpkin makes it rich and nutritious while the caramel adds a pleasant sweet note, turning an ordinary soup into a gastronomic delight. A special feature of this recipe is the moment when the caramel melts in the hot soup, creating the perfect creamy consistency. It can be complemented with sour cream and fresh cilantro that highlight the sweetness and make the flavor even more complex. This dish not only pleases the stomach but also brings joy, especially to children who eagerly catch pieces of unmelted caramel.
1
Clean the pumpkin, cut it into large pieces, and set aside.
- Pumpkin: 500 g
2
Chop the onion, place it in a large pot, and sauté in butter over low heat.
- Onion: 0.5 head
- Butter: 50 g
3
After 10-15 minutes (when the onion caramelizes), add the pumpkin and broth.
- Pumpkin: 500 g
- Vegetable broth: 1 ml
4
Cover the pot with a lid and simmer on low heat for about 20 minutes until the pumpkin is soft.
5
Mix, pepper, and serve the soup hot in bowls — so everyone can add coriander, sour cream, and caramel to taste. The main task is to wait for the caramel to melt in the soup for a uniform flavor. An impossible mission for kids, who first try to fish out the still solid caramel from the soup.
- Coriander: to taste
- Sour cream: 4 tablespoons
- Soft toffees: 100 g