Pumpkin soup

Pumpkin soup with sour cream: a comforting delicacy for winter

Every summer, when pumpkins are in full season, I like to prepare for the colder days ahead. This recipe for pumpkin soup with sour cream is not only a great way to keep the taste of summer, but also a source of comfort on chilly days. The soup is creamy and flavorful, and the combination of pumpkin with sour milk or whey gives it a unique taste. Let's get cooking!

Total preparation time: 40 minutes
Preparation time: 10 minutes
Cooking time: 30 minutes
Number of servings: 4-6

Ingredients:

- 500 g grated pumpkin (about 2 medium pumpkins)
- 1 liter whey or sour milk
- 500 ml water
- 1 large onion (about 150 g)
- Fresh dill (to taste)
- 1 tablespoon flour
- 1 teaspoon sweet paprika
- 2 tablespoons oil (preferably olive)
- 250 g sour cream
- Salt and pepper (to taste)

Step by step:

1. Preparing the pumpkin: If you have fresh pumpkins and want to use them, peel them and remove the seeds. Grate the pumpkin on a large grater, then squeeze well to remove excess water. This will help the soup not to be too watery. If you prepared the pumpkin during the summer, take a bag out of the freezer.

2. Sautéing the onion: In a large pot, add the two tablespoons of oil and heat it over medium heat. When the oil is hot, add the onion chopped into small cubes. Sauté the onion for about 5-7 minutes until it becomes translucent and slightly golden. This will add a flavorful base to the soup.

3. Adding dry ingredients: Once the onion is ready, add the tablespoon of flour and sweet paprika. Mix well to combine the ingredients and sauté the flour for a minute. This step will thicken the soup and give it a nice color.

4. Adding water: Pour the 500 ml of cold water into the pot and stir well to avoid lumps. Now is the time to add the whey or sour milk, which will bring a tangy flavor and creamy texture.

5. Adding the pumpkin: Introduce the grated pumpkin into the pot, along with the chopped fresh dill (reserve a little for garnish). Season with salt and pepper to taste. Let it simmer over medium heat for about 20 minutes or until the pumpkin is well cooked and soft.

6. Finishing the soup: Once the pumpkin is cooked, add the sour cream. Mix well and let the soup simmer on low heat for another 5 minutes to blend the flavors.

7. Serving: Once the soup is ready, taste and adjust the seasonings if necessary. Serve the soup hot, garnished with the remaining chopped fresh dill and, if desired, with croutons or fresh bread on the side.

Tips and useful advice:

- Storing the pumpkin: If you want to store pumpkin for winter, portion it into freezer bags. This way, you'll have the perfect ingredient for your favorite soup when the cold comes.
- Variations: You can also add other vegetables, such as carrots or potatoes, to enrich the soup. Additionally, for a more intense flavor, add some spices, such as nutmeg or a drop of truffle oil when serving.
- Pairings: This soup pairs wonderfully with a fresh salad or a slice of seeded bread. A dry white wine would perfectly complement the meal.

Nutritional values (per serving, estimated):

- Calories: 250 kcal
- Protein: 7 g
- Fat: 10 g
- Carbohydrates: 35 g
- Fiber: 5 g

Frequently asked questions:

Can the soup be frozen?
Yes, the soup can be frozen. Make sure to let it cool completely before putting it in airtight containers.

Can I use another type of milk?
Of course! If you don't have whey or sour milk, you can use regular milk, but the taste will be slightly different.

How can I make the soup spicier?
If you like a spicier flavor, add a little chili pepper or chili flakes during cooking.

Personal notes:

I fondly remember how, in my childhood, my mother would make this soup for me and my brother. The aroma of boiled pumpkin filled the entire apartment, and each spoon brought us comfort and warmth. I like to add a personal touch to this recipe by serving it with a spoonful of basil pesto on top, which adds a surprising twist!

Don't forget to enjoy every step of this process and experiment with the ingredients to create a soup that reflects your tastes. Enjoy your meal!

 Ingredients: 500 g grated pumpkin, 1 liter of whey or sour milk, 500 ml water, 1 large onion, dill to taste, 1 tablespoon flour, 1 teaspoon paprika, 2 tablespoons oil, 250 g sour cream, salt and pepper to taste.

 Tags:  pumpkin paprika sour milk sour cream soup