Pumpkin soup-puree with paprika and thyme
4 servings
90 minutes
Pumpkin puree soup with paprika and thyme is a true embodiment of comfort and warmth in European cuisine. Its history roots back to traditional autumn dishes when pumpkin becomes the season's main character. The velvety texture of the soup combines with the light sweetness of pumpkin, perfectly harmonizing with the smoky aroma of paprika and the spicy notes of thyme. This soup not only warms but also provides a sense of home comfort. It is ideal as a light lunch or dinner, especially on cold days. Serving it with crispy croutons or fresh herbs enhances the flavor experience, creating true gastronomic magic. The simplicity of preparation makes it accessible to everyone, while its rich taste is an indispensable element of family gatherings.
1
Chop the onion and sauté it in vegetable oil directly in the pot.
- Onion: 1 head
- Vegetable oil: 3 tablespoons
2
Place the peeled and chopped pumpkin into a pot and pour in the prepared vegetable broth so that it completely covers the pumpkin.
- Pumpkin: 1 piece
- Vegetable broth: 1.5 l
3
Cook on low heat, adding broth as needed.
- Vegetable broth: 1.5 l
4
When the pumpkin pieces become soft, pour all the contents of the pot into a blender and blend until smooth, adding salt.
- Vegetable broth: 1.5 l
- Sweet paprika: to taste
5
Add paprika, dried thyme, and other spices to taste.
- Sweet paprika: to taste
- Dried thyme: to taste
