This tender soup-puree is as if created for a winter meal: hot, hearty and easy to prepare. Pumpkin, greens and vegetables are the perfect combination for vegetarians, however, gourmets will also appreciate it and love it: piquant creamy taste is an ideal base for steak or chops.
Ingredients
- Half an average pumpkin (about 1, 5 kg)
- One and a half liter of vegetable broth
- Bulb
- Garlic - to taste (several denticles)
- Tomatoes - 2 pcs.
- Olive oil - 2 - 3 tbsp. l.
- Coconut milk (or cream) - 200 ml
Cooking method
- Prepare vegetable broth: vegetables to taste (for example, carrots, potatoes, celery) cut and cook for about an hour over low heat. Cool and drain a little. Pumpkin, tomatoes, onion and garlic peeled and cut into small pieces
- Fry onion and garlic on olive oil, add tomatoes to them and saute for a few more minutes.
- Put in a mixture of pumpkin cubes, fry a couple of minutes, pour broth (or just boiling water) and cream (or coconut milk) so that the vegetables are covered with liquid. Boil the soup until cooked on a small fire
- When the pumpkin becomes soft - the soup can be removed from the plate. Drain almost all the liquid out of it into a separate container. Beat the vegetables in a homogeneous puree and, continuing to work as a blender, gradually introduce the broth, regulating the consistency. This method will achieve an ideal creamy texture of soup
- Soup puree can be served with melkonubublennoy greens, mint leaves, sesame, ginger, hot pepper or peeled pumpkin seeds