When the warmth does not come, when you wait for spring and so you want summer tastes and bright colors, you need to go to the store and find the brightest, most beautiful pumpkin and carrot there, and besides the vegetable one, go to the fruit department, because for soup we still need red apples, juicy ripe pears and oranges.
Now in your basket a set charged with carotene and vitamin C!
The main ingredient is pumpkin – the “kabocha” variety is best suited. This pumpkin with a dark green skin and yellow pulp is one of the most common varieties in stores.
Since the flesh of the kabochi is light, but you want the soup to have an expressive bright color, you need to add carrots. She will not add much taste, but the shade of the soup will make it more pleasant. So choose a bright, provocative carrot, not a squeaky, lightly colored one.
Another ingredient that needs special mention is fennel and caraway seeds. Before you send them to the soup, you must first lightly, on the smallest fire, warm in a pan, and then grind in a mortar. Only in this way will they give a strong aroma, but we need it!
But still need ginger, nutmeg and black pepper – everything is fresh – grated grated, nutmeg – crushed, ground pepper.
The next ingredient is pear. Take either a truly ripe Chinese or a conference – it’s more difficult to miss them, they are always decent – sweet and soft.
A red apple and an orange will make a pear fruit company.
So here is the exact list of ingredients:
1 small pumpkin – about 1 kg
1 large apple
1 large pear
freshly squeezed juice of 1 orange
2 cloves of garlic
1 large carrot or 2 small
1 red onion
1 cup of broth (vegetable or meat – to your taste)
a pinch: fennel, caraway seeds, grated fresh ginger, nutmeg, black pepper
olive oil – for frying
optionally for decoration during serving: sour cream, chopped greens, feta cheese, cream
We bake the pumpkin without peeling, not cutting it in half or into pieces, but only cutting off the top cap. The baking time in the oven depends on the size of the pumpkin, a small pumpkin, like ours, takes about forty minutes.
From the finished pumpkin, we scrape seeds, but do not throw them away, but leave them to dry, and then use them as an additive to salads.
Then, with a tablespoon, scrape all the flesh of the pumpkin and put it in a bowl or saucepan.
Peel onion, carrot, apple, pear. Finely chop the onion, three carrots on a grater, send it to fry in a pan in olive oil. Add all the seasoning spices there. Stew for about five minutes over medium heat. Now add the javblock, cut into small pieces and the pear, chopped as you need – it is tender and stewed even if you cut it large. Reduce the heat to small and continue cooking for another three minutes. Before putting out the stew, add freshly squeezed juice of one orange to the mixture.
Peel two garlic cloves and pass through a garlic press. Add to the pumpkin. Then we shift everything from the pan to it. Turn the blender into mashed potatoes.
Rate its density and add so much broth so that the soup is not too thin. 1 cup is maximum, you may need less liquid. You can decorate the soup with a spoon of sour cream mixed with herbs, small pieces of feta or a small amount of cream – but even without them, the soup is completely self-sufficient.