Pumpkin soup with onions and potatoes
2 servings
30 minutes
Pumpkin soup with onion and potato is a true symphony of autumn aromas that warms the soul and body. This delicate, velvety soup has its roots in European cuisine, where the simplicity of ingredients combines with a deep, rich flavor. The sweetness of pumpkin harmoniously intertwines with the soft creamy texture of potato, while sautéed onion and garlic add a subtle spiciness to the dish. A light hint of nutmeg completes the composition, offering refined warmth. This soup is perfect for cozy home dinners and can be served with croutons or fresh bread. It not only warms but also satisfies while remaining a light and healthy choice for autumn and winter menus.
1
Chop the onion and garlic. Heat oil in a saucepan and add the onion and garlic. Stir quickly, allowing the onion to become translucent and the garlic to become fragrant.
- Onion: 0.5 head
- Garlic: 1 clove
- Olive oil: 1 tablespoon
2
Dice the potatoes and pumpkin into equal cubes, add to the onion-garlic mixture, pour in the broth, and cover with a lid, reducing the heat. Let the vegetables simmer for 20 minutes. If the broth evaporates, add more to keep the vegetable pieces floating.
- Potato: 1 piece
- Butternut squash: 0.3 piece
- Vegetable broth: 2 glasss
3
After 20 minutes, add salt and let it dissolve. Blend the vegetables until smooth puree. Add a little nutmeg.
- Salt: 0.3 teaspoon
- Ground nutmeg: to taste
