The secret of most recipes for delicious pumpkin soups is cream that softens and ennobles the taste. But now, Fast, you can’t. So, you need to come up with some other way to cheer up pumpkin soup puree, deprive it of monotony. Having experimented with various seasonings and vegetables, we collected a bright pumpkin soup with a character – slightly spicy, with a smoked spirit, completely dull and also not troublesome to cook.
On a three-liter pan you will need:
- 1 small pumpkin
- 1 red onion
- 5-6 cloves of garlic
- ginger – root 3 cm
- olive oil – 3 tablespoons
- carrots – 1 large or 2 medium
- carrot broth – 300 ml (or more if you want to get not a thick soup)
- smoked paprika – 1 tsp
- For decoration during serving, if desired, one of the following components or more:
- olive oil – 1/2 tsp. per serving
- balsamic cream – a few drops per serving
- pumpkin seeds – 1 tsp each per serving
The longest thing in the preparation of this soup is pumpkin roasting, which precedes the main process. We bake a pumpkin without any undertakings – we don’t do anything with it, just put it whole on a baking sheet or in a baking dish and send it for 30-35 minutes in an oven heated to 180 ° C.
While it is baking, boil the carrots. Do not pour the liquid from boiling, we will then dilute the soup with it.
In the process of baking, the pumpkin slightly swells up and a beautifully gleaming oily film appears on the skin – if this is so, then it is already ready.
Let the pumpkin cool slightly, and then cut off the top.
Now get all the seeds and set them aside – then dry, fry and you will have a delicious topping for salads and soups.
Having taken out the seeds, take out the pulp with a spoon from the pumpkin, scraping it to the skin.
Work the pumpkin in a blender by adding boiled carrots.
Prepare the garlic, onion, ginger: peel them and skin them. Put them in a separate container, add a little olive oil – it will help the blender grind them easier. If your blender takes poorly a small volume of these vegetables and the pieces are not ground, you can add a couple of tablespoons of pumpkin puree – the volume will increase and it will be easier for the blender to grind the vegetables.
A mixture of garlic, ginger and onions is what gives our soup a peppy, burning character. But this is not enough. We still need smoked paprika, which with its seductive aroma will make us forget that it is a lean soup. Smoked paprika is not the most common seasoning in Russia, but we highly recommend it. It is dried and then smoked on oak logs sweet pepper, ground into powder. Seasoning has a beautiful red-orange color and intense smoked taste. Traditionally, it is used for meat. so, add 1 teaspoon of such paprika to mashed pumpkin and carrot. Pour the garlic, onion and ginger dressing here. Mix and add the carrot broth.
You can use more than 300 ml if you like thinner soup.
Now the soup needs to be warmed up and poured on skewers. Decorate with olive oil and balsamic – it looks bright and festive!
Please note that there is no salt in the recipe. Taste seasonings enough, it is not required!