Milk soup with pumpkin and semolina
4 servings
30 minutes
Milk soup with pumpkin and semolina is a gentle and warming dish of Russian cuisine that carefully preserves the traditions of simple yet nutritious recipes. Pumpkin, with its natural sweetness and velvety texture, adds softness to the soup, while semolina makes it thick and hearty. This dish is perfect for breakfast or a light dinner, especially in cold weather. Historically, such soups were popular in rural kitchens as they were made from accessible and healthy ingredients. Its sweet taste pairs pleasantly with the creamy texture of milk, creating a cozy feeling of home warmth. Butter added at the end completes the composition, giving the soup tenderness. This soup is easily digestible and suitable even for children's nutrition, filling the body with energy and vitamins.
1
Peel the pumpkin, cut it into small pieces, and stew with water until cooked, then strain through a sieve along with the liquid.
- Pumpkin: 100 g
- Water: 100 ml
2
Boil milk simultaneously, add semolina, cook for 10 minutes, mix with mashed pumpkin, and add sugar. Serve with butter.
- Milk: 350 ml
- Semolina: 25 g
- Pumpkin: 100 g
- Sugar: 15 g
- Butter: 10 g
