Pumpkin soup with peppers and potatoes, prepared according to this recipe with a photo, will be very rich and thick. It takes time to cook it, so that the vegetables become very soft and almost turn into mashed potatoes, but the result is worth it, the first dish will be so satisfying that you can not cook the second one for dinner. Pumpkin, carrots, tomatoes and paprika give the ready-made soup a delicious orange-red color. In order not to spoil it, remove the peel from eggplants or zucchini squash, and take the red or yellow bell pepper.
Instead of beef, you can cook this first dish in chicken broth, but pumpkin and beef go together better.
- Cooking time: 1 hour
- Servings: 6
Ingredients for pumpkin soup with pepper and potatoes
- 2 l of beef broth;
- 400 g pumpkin;
- 300 g potatoes;
- 250 g carrots;
- 150 g tomatoes;
- 150 g onions;
- 70 g of green bitter pepper;
- 200 g red bell pepper;
- 120 g eggplants or zucchini;
- 5 g ground red pepper;
- salt, sugar, vegetable oil for frying, butter;
- sour cream and green onions for serving.
Method of cooking pumpkin soup with pepper and potatoes
Pour a few tablespoons of any vegetable oil for frying into a deep roasting pan or soup pot, add a tablespoon of butter, then throw in finely chopped onions, season with a pinch of salt and pepper. Pass the onions to a transparent state.
To the onions add carrot cut into small pieces or grated coarsely. Cook for 6 minutes, stir.
The carrots must be roasted to give the finished soup a bright orange color.
Ripe red tomatoes are cut crosswise with a sharp knife, put into boiling water for 1 minute, immediately cool, remove the skin. We cut tomatoes into small cubes, fry together with carrots and onions for 2-3 minutes.
From bitter green pepper we remove the seeds and the membrane, cut small. Bulgarian red pepper cut in half, cut the seeds, cut the flesh into small cubes. Add to the browned vegetables all pepper.
Clean the ripe yellow pumpkin from the peel, remove the seeds, cut into cubes. Eggplants are also peeled, cut into small pieces. Add to the rest of the ingredients chopped vegetables.
Now that all the products, except potatoes and broth, come together, pour salt to taste, some 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, beef broth is heated to a boil in a separate saucepan, throw the diced potatoes into the saucepan, cook for 15 minutes. Then add the broth with the potatoes in the pan to the vegetables.
Cook everything together on a quiet fire for 10-15 minutes. The finished soup will be very thick, rich, with a bright, concentrated flavor.
Remove the pan from the stove, let it stand 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!