Pumpkin Soup With Peppers And Potatoes. Step-by-step Recipe With Photo

Pumpkin soup with peppers and potatoes, prepared according to this recipe with a photo, will turn out to be very rich and thick. It takes time for the vegetables to become very soft and almost turn into mashed potatoes, but the result is worth it, the first dish will be so satisfying that you don't have to cook the second for dinner. Pumpkin, carrots, tomatoes and bell peppers give the finished soup an appetizing orange-red color. In order not to spoil it, peel off the peel from eggplants or zucchini zucchini, and take red or yellow bell peppers.

Instead of beef, you can cook this first course in chicken broth, but pumpkin and beef combine better.

• Cooking time: 1 hour
• Servings: 6

Ingredients for Pepper and Potato Pumpkin Soup

• 2 liters of beef broth;
• 400 g pumpkin;
• 300 g potatoes;
• 250 g carrots;
• 150 g tomatoes;
• 150 g onions;
• 70 g green hot pepper;
• 200 g red bell pepper;
• 120 g eggplant or zucchini;
• 5 g ground red pepper;
• salt, sugar, vegetable oil for frying, butter;
• sour cream and green onions for serving.

Method of making pumpkin soup with pepper and potatoes

Pour a few tablespoons of any vegetable oil for frying into a deep roasting pan or soup pan, add a tablespoon of butter, then throw in finely chopped onions, season with a pinch of salt and pepper. Pass the onion until transparent.

Add carrots cut into small cubes or coarsely grated carrots to the onion. Cook for 6 minutes, stir.

Carrots must be fried to give the finished soup a bright orange color.

Cut ripe red tomatoes crosswise with a sharp knife, put in boiling water for 1 minute, cool immediately, remove the skin. Cut the tomatoes into small cubes, fry with carrots and onions for 2-3 minutes.

Remove seeds and membrane from bitter green pepper, cut finely. Cut the bell pepper in half, cut out the seeds, cut the pulp into small cubes.

Add all the pepper to the sautéed vegetables.

Peel the ripe yellow pumpkin, remove the seeds, cut into cubes. We also peel the eggplants, chop finely. Add chopped vegetables to the rest of the ingredients.

Now that all the products, except for potatoes and broth, are gathered together, add salt to taste, a little granulated sugar and ground paprika.

Fry for 20 minutes, do not close the lid, so the taste will be richer.

While the vegetables are stewing, heat the beef broth to a boil in a separate saucepan, throw diced potatoes into the pan, cook for 15 minutes. Then add the broth with potatoes to the pan to the vegetables.

Cook everything together over low heat for 10-15 minutes. The finished soup will turn out to be very thick, rich, with a bright, concentrated aroma.

Remove the pan from the stove, let it brew for 30-40 minutes. Then pour into plates, season with thick sour cream, sprinkle with finely chopped chives and immediately serve with a slice of fresh bread. Bon Appetit!