Pumpkin soup with wheat croutons
6 servings
45 minutes
Pumpkin soup with wheat croutons is a true embodiment of comfort and warmth. Originating from European cuisine, it captivates with its velvety texture and the light sweetness of pumpkin, complemented by the delicate taste of potatoes and creamy notes of milk. The mild spiciness of ginger and pepper adds sophistication to the dish, while the crunchy wheat croutons provide a pleasant contrast to the soup's softness. This soup not only warms on cool days but also enriches the diet with vitamins and nutrients. It is perfect for both everyday family lunches and festive gatherings. Thanks to its simplicity in preparation, even a novice cook can create an aromatic and nutritious culinary masterpiece that delights with its taste and refinement.
1
Peel and finely chop the onion. Heat vegetable oil in a pot and sauté the onion until translucent for about 3-4 minutes.
- Onion: 2 pieces
- Vegetable oil: 2 tablespoons
2
Wash and peel the potatoes and pumpkin, remove the seeds from the pumpkin. Cut into small cubes, add to the onion, and pour boiling water to cover the vegetables. Salt to taste. Cook until the vegetables are soft for about 15 minutes.
- Potato: 0.5 kg
- Pumpkin: 1 kg
- Salt: to taste
3
Drain the broth, blend the vegetables in a blender. Place in a pot with onions and vegetables, dilute with hot milk, and heat for 10-15 minutes over medium heat. Season with salt and pepper to taste, add ginger. Serve hot with wheat croutons.
- Milk: 3 glasss
- Ground black pepper: to taste
- Ground ginger: 1 teaspoon
- Croutons: 100 g
