Ingredients for four medium-sized portions of pumpkin soup with addition of potatoes and tomato
- 800-1000g pumpkin (500-700g after peeling)
- 250g potatoes
- 1 medium onion
- 2 large cloves garlic
- 1 large or two medium-sized tomatoes
- 1 tsp turmeric powder
- 1 teaspoon fresh grated ginger
- salt and pepper (at your choice)
- 1 and 1/2 cups broth
- 1 cup milk
- 25g butter
Firstly peel the pumpkin skin and remove seeds and pulp. Cut pumpkin into small cubes.
We peel the potatoes and cut into cubes as well.
Meanwhile, in a large pot that will be used to cook the pumpkin cream soup , melt butter (chopped into cubes ) add chopped onion and slices of garlic.
Then, add the pumpkin and small pieces potatoes.
Then season with salt, and add turmeric and ginger. Fry while stirring at approx. 5-7 minutes.
Then add the stock and cover pot with lid. Then leave it to boil over medium heat for about 10-15 minutes and check on the consistency.
Then add the blanched tomato, (peeled and halved with the seeds removed then cut into cubes) . Add to pot and cook further for 5-7 minutes until vegetables are soft.
Finally add milk then blend with stick blender or empty into food blender.
The result is a light and mild soup also suitable for children. Ready to be served for instance with chopped parsley and finally check the seasoning.
Enjoy your meal! Smacznego!
Photo © Mariusz Soltanifar