Pumpkin Soup with Wheat Croutons
Soups • European
Description
This soup belongs to the category of so-called second-day dishes, meaning it becomes tastier if allowed to sit for a day. To choose the right pumpkin, pay attention to its appearance — the skin of a good pumpkin should be firm, smooth, without spots or damage, and the stem should be dark and dry.
Ingredients
- Onion 2 pieces
- Vegetable Oil 2 tablespoons
- Potato 20 oz
- Pumpkin 0 lbs
- Salt to taste
- Milk 25 fl oz
- Ground Black Pepper to taste
- Grated Ginger Root 1 teaspoon
- Croutons 5 oz
Step-by-Step Guide
Step 1
Peel and finely chop the onion. In a pot, heat the vegetable oil and sauté the onion until translucent for about 3–4 minutes.
Step 2
Wash the potato and pumpkin, peel them, and remove the seeds from the pumpkin. Cut into small cubes, add to the onion, and pour in boiling water to cover the vegetables. Add salt to taste. Cook until the vegetables are soft for about 15 minutes.
Step 3
Drain the broth, blend the vegetables in a blender. Return to the pot with the onion and vegetables, dilute with hot milk, and heat for 10–15 minutes over medium heat. Add salt and pepper to taste, and add ginger. Serve hot with wheat croutons.
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