Pumpkin soup
Ingredients
- Spoonful of oil, 10g butter for frying
- 1 onion
- 2 garlic cloves
- 2 small tomatoes
- 1 fresh chili pepper
- 1 red bell pepper
- 400g butternut squash
- 2 medium potatoes
- 2 teaspoons paprika
- Salt and freshly ground black pepper to taste
- 2 tablespoons tomato paste
To serve
- Heavy cream
- Roasted pumpkin seeds
Preparation video
Heat oil in a saucepan and melt butter in it – the butter will add flavor, whereas the oil will keep it from burning. Fry chopped onion and garlic until onions are translucent. Add diced tomatoes until they disintegrate, then add chopped chili (seedless, unless you prefer an extremely spicy soup). After a while, add diced, seeded, cored bell pepper, diced squash (with or without the skin), and diced potatoes. Stir. Add paprika, salt and pepper to taste, tomato paste, then stir. Pour hot water over the ingredients so it covers the vegetables and leaves extra.
Simmer for 15 minutes over low heat, blend until chunky or creamy according to preferences. Serve in bowls with a dash of heavy cream and pumpkin seeds.
!!! Roast pumpkin seeds in a skillet with a bit of neutral vegetable oil and salt, until golden and popping.
Preparation
Heat oil in a saucepan and melt butter in it – the butter will add flavor, whereas the oil will keep it from burning. Fry chopped onion and garlic until onions are translucent. Add diced tomatoes until they disintegrate, then add chopped chili (seedless, unless you prefer an extremely spicy soup). After a while, add diced, seeded, cored bell pepper, diced squash (with or without the skin), and diced potatoes. Stir. Add paprika, salt and pepper to taste, tomato paste, then stir. Pour hot water over the ingredients so it covers the vegetables and leaves extra.
Simmer for 15 minutes over low heat, blend until chunky or creamy according to preferences. Serve in bowls with a dash of heavy cream and pumpkin seeds.
!!! Roast pumpkin seeds in a skillet with a bit of neutral vegetable oil and salt, until golden and popping.
Pumpkin soup
Ingredients
- Spoonful of oil, 10g butter for frying
- 1 onion
- 2 garlic cloves
- 2 small tomatoes
- 1 fresh chili pepper
- 1 red bell pepper
- 400g butternut squash
- 2 medium potatoes
- 2 teaspoons paprika
- Salt and freshly ground black pepper to taste
- 2 tablespoons tomato paste
To serve
- Heavy cream
- Roasted pumpkin seeds
Preparation
Heat oil in a saucepan and melt butter in it – the butter will add flavor, whereas the oil will keep it from burning. Fry chopped onion and garlic until onions are translucent. Add diced tomatoes until they disintegrate, then add chopped chili (seedless, unless you prefer an extremely spicy soup). After a while, add diced, seeded, cored bell pepper, diced squash (with or without the skin), and diced potatoes. Stir. Add paprika, salt and pepper to taste, tomato paste, then stir. Pour hot water over the ingredients so it covers the vegetables and leaves extra.
Simmer for 15 minutes over low heat, blend until chunky or creamy according to preferences. Serve in bowls with a dash of heavy cream and pumpkin seeds.
!!! Roast pumpkin seeds in a skillet with a bit of neutral vegetable oil and salt, until golden and popping.
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