If pumpkin does not play a big role in your diet, you should reconsider your treatment of this nutritious and rich in vitamins fruit (yes-yes! it is not a typo - it is really a fruit since pumpkin is a product of the seed-bearing structure of flowering plants). For example, 250 grams of pumpkin contain approximately 245% of your daily intake of vitamin A, 19% of vitamin C, 16% of potassium, 11% of copper, 11% of manganese, 11% of vitamin B2, 10% of vitamin E, 8% of iron as well as small amounts of magnesium, phosphorus, zinc, folate and several B vitamins. Isn’t it impressive? Whether you are convinced or not about the benefits of pumpkin, we suggest you try our pumpkin soup recipe.
You will need:
- 500-600 g of pumpkin
- 150-200 g of potato
- 50 g of onion
- 3-4 cloves of garlic
- 25 g of oil
- 150 ml of 20% cream;
- 1 red bell pepper
- parsley
- pinch of paprika
- salt, pepper to taste
- chili peppers optional
Instructions:
Put the pot on the stove and add oil. Cut the garlic into coarse pieces and fry it in the oil for about a minute, take the garlic out. After garlic is taken out, add onion into the oil, potato and pumpkin. The potato and pumpkin slices should be of approximately the same size. Cover the pot with the lid, decrease the heat and stew it for about 15-20 minutes. If the pumpkin is juicy, you will not need water. Otherwise, add about 300-500 ml of water.
When the pumpkin and potatoes are ready, mix them with a blender slowly adding the cream. Put it back on the stove, add salt, pinch of paprika, pepper and make it boil. Let it boil on a low heat for about 5 minutes.
While your pumpkin is being stewed, take the whole bell pepper, wrap it into baking paper, and bake it in the oven for about 15-20 minutes at 180-200 C. When the pepper is ready, take it out of the oven and remove the seeds. Chop the parsley and cut the pepper into thin slices.
Pour your soup into the bowls and put the baked bell pepper slices and parsley on top of your soup.
Bon Appetit!
Photo by Sarah Pflug
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