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Today we will share with you the most popular national dish in the Republic of South Africa - pumpkin cream soup.
Pumpkin contains vitamins A and C, which increase immunity, which is especially important in the cold season or on the days of Great Lent. Pumpkin is suitable for absolutely everyone - both adults and children.
This miracle vegetable perfectly cleanses the liver, removes bad cholesterol and thus prevents obesity.
Nutritionists recommend pumpkin to be included in the diet for those who follow a low-calorie diet, because 100 g of vegetable pulp contains only 20 kcal!
In a dish prepared according to our recipe, every ingredient is important - if you don’t have coriander or orange on hand, don’t even start cooking - it won’t taste the way you should get in the end. To make the real South African pumpkin cream soup, try to stick to the recipe to the end - pour vegetables not with broth or water, but with tea. If you don't like it, do it the next time. Of course, soup on tea sounds strange, but it's worth a try at least once.
Ingredients:
- pumpkin - 800 g
- onion - 1 pc.
- zest of one orange
- coriander seeds - 0.5 teaspoon
- nutmeg - ¼ teaspoon
- lemon juice - 1 tbsp. spoon
- salt and pepper to taste
- green leaf tea - 1 teaspoon
KBJU per 100 grams: 30.1 / 1.33 / 0.36 / 7.75
How to make creamy pumpkin soup:
Make tea first. Pour boiling water over the tea leaves (about 300-400 ml). This will be our broth.
Cut the peeled and seeded pumpkin into medium-sized pieces. Peel the onion and cut into cubes.
Put the vegetables in a saucepan, add the lemon juice and spices. Crush coriander seeds in a mortar or simply grind with your hands to bring out the aroma.
Pour the tea through a sieve so that the tea leaves do not get into the soup. Just don't cover the vegetables completely. The pumpkin will boil, give juice, and it is important for us to achieve the desired density. Bring to a boil, reduce heat and simmer until tender.
Cooking time depends on the size of your pumpkin pieces. The soup is prepared quickly, 14-15 minutes. 5 minutes before cooking, put the orange zest. The amount of liquid has increased, so pour a little into a glass, it will still come in handy.
Puree everything with a blender, adding the broth to the desired consistency. pumpkin cream soup with orange zest is ready.
Bon appetit!
