It is called nice, long and completely incomprehensible word - Kolokotsa. This delicious soup is preparing the brand-chef of the national restaurant "Molon Lave"" Stamatis Cilias. The secret is that the pumpkin should not be boiled, but baked until soft, then it retains its rich taste. This soup, if cooked properly, should taste a little sweet.
Instructions
- Peel the pumpkin from the skin and seeds, cut it into cubes or slices, put on a baking sheet and bake in the oven for 20 minutes until tender.
- Stalk leeks cut into rings, onions, potatoes and carrots-small cubes.
- Bring the water to a boil, cover the carrots, cook for 10 minutes, then add the potatoes and cook after boiling over low heat for another 20 minutes.
- Then add both types of onions and cook for another 5-10 minutes.
- Vegetables with a small amount of broth beat in a blender until smooth puree.
- Pour back into the pan, season with salt and pepper to taste. If the squash is not sweet, add a little sugar.
- In the puree, add the vegetable broth to adjust the consistency, and once again bring to a boil.
- Serve with crackers, garnish with cilantro, parsley or mint.
