RecipesPumpkin soup with chili pepper and sour cream
Pumpkin soup with chili and sour cream is another way to prepare an autumn pumpkin soup using hokkaido squash. The chili adds a spicy flavor to the soup, and the sour...
Ingredients (what you need)
250 g Hokkaido pumpkin
2 shallots
1 tablespoon lard
2 cloves garlic
4 tablespoons sour cream
2 chili peppers
parsley (or chives)
broth (or water)
Recipe steps
We wash the pumpkin, remove the seeds, and take about 250 g. Then we cut it into small pieces.
We finely chop the peeled shallots and sauté them in heated lard until they become translucent. Then we add the chopped pumpkin, sauté it, and pour in broth or water.
We season the base with salt and pepper, add crushed garlic, and cook until it is soft.
We blend the mixture with an immersion blender. If it is too liquid, we can thicken it with flour mixed in water and cook for a while.
Finally, we add sour cream and pour the soup into bowls or cups.
We chop the chili peppers, cleaned from seeds, finely. We use them as decoration for the servings of soup.
In the end, we sprinkle with chopped parsley.
Additional information about the recipe Pumpkin soup with chili pepper and sour cream
Pumpkin soup with chili pepper and sour cream is a delicious and warming dish that is perfect for cozy autumn days. The creamy texture of the pumpkin pairs wonderfully with the spiciness of the chili pepper, creating an interesting and bold flavor experience. The sour cream gently softens the heat and adds rich creaminess. This dish is not only tasty but also nutritious and full of vitamins, making it ideal for a healthy diet. Serve it warm with a piece of fresh bread for the perfect combination!
Tomas Rohlena
Tomas Rohlena is a versatile personality with a broad perspective. He is a great fan of food and occasional cooking. He is also interested in gourmet experiences in restaurants. Every Sunday, his family looks forward to his regular lunch that he prepares for them.
