Pepper and Potato Pumpkin Soup
Pumpkin soup with pepper and potatoes, prepared according to this recipe with a photo, will turn out to be very rich and thick. It takes time to prepare it so that the vegetables become completely soft and almost turn into mashed potatoes, but the result is worth it, the first dish will be so satisfying that you can’t cook the second one for dinner. Pumpkin, carrots, tomatoes and bell peppers give the finished soup a mouth-watering orange-red color. In order not to spoil it, peel the eggplant or zucchini zucchini, and take the red or yellow bell pepper.
Instead of beef, you can cook this first dish in chicken broth, but pumpkin and beef combine better.
- Time for preparing: 1 hour
- Servings Per Container: 6
Ingredients for Pumpkin Pepper and Potato Soup
- 2 l of beef broth;
- 400 g pumpkin;
- 300 g of potatoes;
- 250 g carrots;
- 150 g of tomatoes;
- 150 g of onions;
- 70 g of green hot pepper;
- 200 g of red bell pepper;
- 120 g eggplant or zucchini;
- 5 g ground red pepper;
- salt, sugar, cooking oil, butter;
- sour cream and green onions for serving.
The method of preparation of pumpkin soup with pepper and potatoes
In a deep roasting pan or soup pan, pour a few tablespoons of any vegetable oil for frying, add a tablespoon of butter, then throw finely chopped onions, season with a pinch of salt and pepper. Strain the onions until transparent.
To the onion, add chopped in small cubes or grated coarse carrots. Cook for 6 minutes, mix.
Carrots must be fried to give the finished soup a bright orange color.
Ripe red tomatoes are cut crosswise with a sharp knife, put in boiling water for 1 minute, immediately cool, remove the skin. We cut the tomatoes into small cubes, fry them with carrots and onions for 2-3 minutes.
From the bitter green pepper we remove the seeds and the membrane, cut finely. Bulgarian red pepper cut in half, cut the seeds, cut the flesh into small cubes.
Add whole pepper to sauteed vegetables.
Ripe yellow pumpkin peel, remove the seeds, cut into cubes. Eggplant is also peeled, chopped finely. Add chopped vegetables to the rest of the ingredients.
Now that all the products, except potatoes and broth, have come together, pour salt to taste, a little granulated sugar and ground paprika.
Fry for 20 minutes, do not close the lid, so the taste will be more saturated.
While the vegetables are being stewed, in a separate pan we heat the beef broth to a boil, throw the diced potatoes into the pan, cook for 15 minutes. Then add the broth with potatoes to the pan to the vegetables.
We cook everything together over a quiet fire for 10-15 minutes. The prepared soup will turn out to be very thick, rich, with a bright, concentrated aroma.
Remove the pan from the stove, let it brew for 30-40 minutes. Then pour into plates, season with thick sour cream, sprinkle with finely chopped chives, and immediately serve to the table with a slice of fresh bread. Enjoy your meal!