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 it with sour cream or Greek yogurt, pumpkin seeds and, if desired, fried fresh sage leaves.
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. Therefore, this recipe is simple and clean. To prepare it you need an edible yellow pumpkin, 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 really well together, we suggest you actually use 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, use an immersion blender.
Here are some more ideas for using yellow squash:
• Risotto with yellow pumpkin and mushrooms
• Creamy vegetable soup with lentils
• Chicken with mushrooms and yellow squash in wine sauce
• Bean and pumpkin goulash
You can find even more recipes where the star is a yellow pumpkin under the Pumpkins label
Find even more excellent and healthy recipes at http://www.sitfit.si/!
Ingredients for 4 persons)
Ingredients for soup:
20 grams of 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 liter vegetable soup base or water and stock cubes
cayenne pepper (optional)
Ingredients for the decoration:
6 small sage leaves
Sour cream or Greek yogurt
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 starts to soften, reserve the soup and try adding salt and pepper.
Plate up the soup, garnish with pumpkin seeds and sour cream and serve.