Pumpkin soup is eaten everywhere - in America, Europe, Australia, Asia and even in Africa. At the same time, puree soup is most often prepared from pumpkin. This delicious, healthy and incredibly mouth-watering dish is rich in vitamins and minerals.
It is necessary
-
- 1, 5-2 kg pumpkin;
- 5 sweet apples;
- 2 turnips;
- 2 medium onions;
- 5 cloves of garlic;
- 3-4 small fennel tubers (or 2 large ones);
- fresh or dried sage;
- vegetable or chicken broth;
- olive oil;
- pepper and salt to taste.
Instructions
Step 1
Cut the pumpkin into large wedges like a watermelon. Peel it, remove the seeds and chop into 3-4 cm cubes.
Step 2
Cut the peeled fennel into half rings and the turnips into cubes. Peel the apples, halve and core. Chop the pulp into large cubes. Peel and chop the garlic and onion (onion - into half rings, and garlic - into petals).
Step 3
Take a heavy-bottomed saucepan and pour some olive oil into it. First, put the onion in there - it should soften, but not fry. Then toss the fennel and garlic into the pan, and after 3 minutes add the turnips and pumpkin. Fry everything over high heat. After five minutes, add the diced apples and a sprig of sage.
Step 4
After a few minutes, pour the hot broth over the vegetable mixture (3/4 of a saucepan). Simmer for 15-20 minutes over low heat.
Step 5
Catch the finished vegetables out of the pan with a slotted spoon. Be sure to let the liquid drain. The sage branch can be thrown away - it will no longer be useful.
Step 6
Place the vegetables in a blender and blend for 5 minutes, gradually pouring in the remaining liquid. If you take your time and do it right, you end up with a light puree with an airy texture.
Step 7
Season the mixture with pepper and salt to taste. By mixing it with the liquid left over after cooking vegetables, you can get a soup of any consistency. Sprinkle with olive oil when serving.
