Creamy Bashkir Pumpkin and Potato Soup (Крем-суп из тыквы и картофеля по-башкирски)
This creamy Bashkir pumpkin and potato soup is a comforting and hearty dish that is perfect for the colder months. The combination of pumpkin and potatoes creates a velvety texture, while the addition of cream adds a touch of richness to the soup.
Ingredients
- 500g pumpkin, peeled and cubed
- 2 large potatoes, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
- Add the pumpkin and potatoes to the pot, and pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes, or until the vegetables are tender.
- Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
- Stir in the heavy cream and season the soup with salt and pepper to taste. Let it simmer for an additional 5 minutes.
- Remove the soup from the heat and ladle it into bowls. Serve hot, optionally garnished with a drizzle of cream and a sprinkle of chopped parsley.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 30g
- Protein
- 5g
- Fat
- 12g
Supplies
Large pot Immersion blender or regular blender Ladle
Tools
Cutting board Knife Soup bowls
Serving suggestions
This creamy Bashkir pumpkin and potato soup pairs well with crusty bread or a side salad for a complete meal.
Tips & tricks
For a lighter version, you can use half-and-half or milk instead of heavy cream.
Cost
$10