This wonderful soup will keep you warm throughout the fall and winter. Prepare several liters of this broth, divide into portions, cool and freeze. It’s available to you whenever it smells good to you. Before serving, you can decorate with chopped pumpkin seeds and roasted fresh sage leaves, if you like.
Most tragic is the pale, watery pumpkin soup. Pumpkin soup should taste like pumpkin and be prepared without unnecessary additives such as cream or even potatoes. That’s why this recipe is simple and “clean”. To prepare it you need an edible yellow squash, some aromatic ingredients (onion, garlic, sage) and a good soup base. If you don’t have a homemade soup base, use boiling water and a good quality stock cube. Since pumpkin and sage go to mom like papa, we really recommend using sage to make pumpkin. If you don’t have fresh, dry is just as good.
And a few more words about mixing. If you’re using a blender, be careful not to overfill it so the hot soup doesn’t spill out as you blend. If you don’t have a blender, an immersion blender will do just fine.
But before we look at what you need to make this soup and how to make it, here are some ideas for using edible pumpkin:
• Risotto with yellow pumpkin and mushrooms
• Creamy vegetable soup with lentils
• Chicken with mushrooms and yellow squash in wine sauce
• Bean and pumpkin goulash
For even more recipes where the star is a yellow pumpkin, visit the Pumpkins label.
For more excellent and healthy recipes, visit http://www.sitfit.si/!
INGREDIENTS (for 2 people)
20g (vegan) butter
1 tablespoon olive oil
1/2 (brown) onion
2 cloves of garlic
8 fresh sage leaves or 1/2 teaspoon dried sage
1 kg of any yellow edible pumpkin
1 l vegetable soup base
cayenne pepper (optional)
6 small fresh sage leaves for decoration
2 tbsp pumpkin seeds for garnish
Heat the butter and olive oil in a large saucepan and sauté the onions in it. Fry until the onion is soft but not brown. Add the chopped sage and garlic and sauté just until the garlic smells. Add the diced pumpkin and cayenne pepper and stir.
Drizzle with the soup base and cook, about 15 minutes, or until the squash is tender. When the squash softens, reserve the soup and add salt and pepper.
Plate up the soup, garnish with sage leaves and chopped pumpkin seeds and serve.