Bean and Pumpkin Soup
4 servings
60 minutes
Bean and pumpkin soup is a warming and aromatic traditional Serbian soup that combines the rich flavor of beans with the gentle sweetness of pumpkin. This soup originated in the rural areas of Serbia, where simple yet nutritious ingredients are valued for their accessibility and taste. The chicken bone broth adds depth to the dish, while rosemary and oregano create a spicy note. The light sweetness of pumpkin harmonizes with the rich texture of beans, and garlic and onion add zest. This soup is perfect for a cozy family dinner or as a hearty dish on cool days. It is served with homemade bread and sometimes complemented with sour cream for an even softer flavor.
1
Pour water into a pot, add bones for broth and bean mix. Set on medium heat and boil for 30 minutes.
- Chicken bones (carcass): 150 g
- Mixed beans blend: 75 g
2
Peel the pumpkin, remove the seeds and fibers. Clean the carrot. Cut the pumpkin and carrot into cubes. Finely chop the peeled onion. Peel a clove of garlic and slice it.
- Pumpkin: 100 g
- Carrot: 1 piece
- Onion: 80 g
- Garlic: 1 clove
3
Add vegetables to the pot, rosemary leaves, oregano, and bay leaf. Salt to taste. Cook for 20 minutes until the legumes and vegetables are ready.
- Pumpkin: 100 g
- Carrot: 1 piece
- Onion: 80 g
- Garlic: 1 clove
- Rosemary: 7 pieces
- Dried oregano: 1 teaspoon
- Bay leaf: 2 pieces
- Coarse salt: 0.5 tablespoon