PUMPKIN SOUP, DELICIOUS AND SUITABLE ON A FASTING
We may not include the pumpkin in our everyday routine, but it is definitely a food that is worth adding to our daily diet. It is a rich source of vitamins, minerals and other nutrients.
If we remove the dairy products from the diet, the pumpkin can become an ideal solution for those who avoid animal products.
- We clean and cut the vegetables into cubes. Be careful to remove the seeds from the tomato. We keep a little piece from the pumpkin on the side to cut into cubes and garnish.
- In a large pot we add a bit of oil and sauté our vegetables for a few minutes. Then add water (until all the vegetables are covered), salt, pepper, marjoram and rosemary. Boil for about 20 minutes until all our vegetables are softened.
- Drain the vegetables by holding the water in a separate bowl.
- We put the vegetables (in doses) in the blender along with a little broth and then we slur it until they become creamier.
- We place the mixture again in the pot and we boil it on a low fire for 3-4 minutes and add the butter and the cream. If we want our soup to be more liquid, we add more broth in the mixture.
For the garnish:
- On a frying pan, we add oil and rosemary. When heated, add the pumpkin cubes and sauté them for 5 minutes and add the salt.
- In the same oil, add the bread along with the salt and paprika and sauté them until they create a crust. We remove and dry the crouton on kitchen towels to absorb the oil. Serve the soup in a deep dish with a tablespoon of yogurt in the centre and sprinkle with pumpkin cubes and croutons.
Pumpkin Soup – Ingredients
- 500 grams of pumpkin
- 3 potatoes
- 2 carrots
- 1 leek
- 1 onion
- 1 tomato
- 1 garlic clove
- 100 grams of cream (we can skip it if we do not want to consume animal products)
- 50 grams of butter
- 3 pieces of bread (1-2 days) cut into cubes for croutons.
- Yogurt (we can skip it if we do not want to consume animal products)
- Marjoram (gives a fantastic scent!)
- Sweet paprika
- Oil (olive, corn, etc)