Spanish Pumpkin Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 1 kg pumpkin (se)
- 150 g onion (s)
- 80 g fat
- 300 g potato (s)
- 3 tomato (s), ripe
- 1 tablespoon tomato paste
- 0.5 teaspoon ½ turmeric
- 2 bay leaves, small
- Pepper, whiter
- 1 tablespoon chicken broth or granulated broth
- 300 g cream
- some whipped cream, for garnish
Print Recipe
Pin Recipe Instructions
- Peel the pumpkin, remove the seeds with the fibers (makes approx. 500 g pumpkin pulp). Cut the pumpkin flesh into small pieces. Peel and dice the onions and sauté them lightly in the cooking fat. Add the pumpkin pieces, sauté them a little, then add about 2 liters of water. Peel and slice the raw potatoes, add to them.
- Scald the tomatoes briefly with boiling water, peel them and squeeze out the seeds. Add the pulp with the tomato paste to the soup. Add the spices with the chicken stock or granulated broth and let everything boil gently for at least 30 minutes. Then fish the bay leaves out of the soup, puree the soup, put back in the pot and bring to the boil. Stir in the liquid cream and bring to the boil again, season to taste. Finally add a piece of fresh butter. To serve, place some whipped cream in the middle.
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