If you like thick and hearty, but at the same time simple soups – this is just such an option. And thanks to its beautiful golden color, it perfectly lifts the mood on gray autumn-winter days. Soup with pumpkin and potatoes turns out well on both chicken and pork broth.
Ingredients
- Pumpkin - 100 g
- Potatoes - 2 pieces
- Carrots - 0.5 pieces
- Bell pepper - 0.5 pieces
- Chicken broth - 1 l
- Cumin - 0.5 tsp.
- Vegetable oil - 2 tsp.
- Ground black pepper - 1 pinch
- Bay leaf - 1 piece
- Salt - 1 pinch
- Greenery (chopped) – 1 art.l.
- Leek - 1 piece
Step-by-step cooking recipe
Cut leeks, peppers and carrots into small cubes, and pumpkin and potatoes into larger cubes.
Put the potatoes in a saucepan, pour in the broth and boil until half cooked.
After that, pour in the vegetable oil and add the onion and pumpkin.
Boil the soup for 10 minutes on low heat and add the remaining vegetables.
After another 10 minutes, add spices, salt and bay leaf.
Finally, 10 minutes later, the soup will be ready – it remains only to decorate it with herbs.
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