Low-calorie pumpkin soup with potato, cinnamon, and nutmeg – the perfect dish for cold winter evenings. The cinnamon gives a very interesting taste – we are used to the fact that this spice is used in desserts, and sweets, but in combination with other spices, cinnamon decorates very thick soups and sauces.
Instead of potatoes, you can use rice, as in the cauliflower soup recipe. I do not recommend using starch or flour to thicken the sauce – the finished dish will lose a lot of taste.


PUMPKIN SOUP WITH POTATO

Ingredients (4 servings)

1 kg Pumpkin
200 g Potatoes (friable varieties)
1 L Vegetable Broth
80 g White Onion
60 ml of Olive Oil
1 tsp Cinnamon
Nutmeg
Black pepper
Salt
A piece of bread for crackers (optional)


INSTRUCTIONS

Peel the pumpkin, remove the seeds; should get about 600 g of pulp. Cut the pumpkin pulp into small pieces. Peel the potatoes, cut into cubes. Finely chop the onion.

Heat the olive oil in a deep saucepan, add chopped onion. Fry the onion over medium heat until golden brown.

Add the pumpkin to the saucepan, simmer for 1-2 minutes. Add chopped potatoes, adjust salt, and pepper. Pour the vegetable broth so that it covers the pumpkin. Simmer over medium heat for 25-30 minutes until the pumpkin is soft, adding broth if necessary.

Remove from heat, add cinnamon and nutmeg. Grind the mashed soup well with a blender.

Cut a crust from a piece of bread, cut the bread into cubes, put on a baking sheet. Salt the crackers and drizzle with olive oil. Bake for 5 minutes in the oven on the grill mode or for 5-7 minutes at 220C.

Pumpkin Soup with Potatoes
Pumpkin soup with cinnamon
    Low-calorie pumpkin soup with potato, cinnamon, and nutmeg - the perfect dish for cold winter evenings.

    Pumpkin soup with cinnamon

    Servings: 4

Ingredients

  • 1 kg Pumpkin
  • 200 g Potatoes
  • 1 L Vegetable Broth
  • 80 g White Onion
  • 60 ml of Olive Oil
  • 1 tsp Cinnamon
  • Nutmeg
  • Black pepper
  • Salt
  • A piece of bread for crackers (optional)

Instructions

  1. Peel the pumpkin, remove the seeds. Cut the pumpkin pulp into small pieces. Peel the potatoes, cut into cubes. Finely chop the onion. Heat the olive oil, add chopped onion. Fry the onion over medium heat until golden brown.
  2. Add the pumpkin to the saucepan, simmer for 1-2 minutes. Add chopped potatoes, adjust salt, and pepper. Pour the vegetable broth, simmer over medium heat for 25-30 minutes. Remove from heat, add cinnamon and nutmeg. Grind the soup with a blender.
  3. Cut a crust from a loaf of bread, cut the bread into cubes, put on a baking sheet. Salt the crackers and drizzle with olive oil. Bake for 5 minutes in the grill mode or for 5-7 minutes at 220C.
    pumpkin soup, cinnamon pumpkin soup
      Cinnamon Pumpkin Soup