Greek Lean Pumpkin Soup-Puree Recipe
It is called a beautiful, long and completely incomprehensible word – Kolokotsa. This delicious soup is prepared by the brand chef of the national restaurant “Molon Lava” Stamatis Silias. The secret is that the pumpkin should not be boiled, but baked until soft, then it will retain its rich taste. This soup, if properly prepared, should taste a little sweet.
Servings
4
Cook Time
60minutes
Servings
4
Cook Time
60minutes
Ingredients
Instructions
  1. Peel the pumpkin from the skin and seeds, cut it into cubes or slices, put it on a baking sheet and bake in the oven for 20 minutes until ready.
  2. Cut the leek stalk into rings, onions, potatoes and carrots into small cubes.
  3. Bring the water to a boil, pour in the carrots, cook for 10 minutes, then add the potatoes and cook after boiling over low heat for another 20 minutes.
  4. Then add both types of onions and cook for another 5-10 minutes.
  5. Whisk vegetables with a small amount of broth in a blender until a homogeneous puree-like state is obtained.
  6. Pour back into the mold, season with salt and pepper to taste. If the zucchini is not sweet, add a little sugar.
  7. Add vegetable broth to the puree to give it a consistency, and bring it to a boil again.
  8. Serve with crackers, garnished with coriander, parsley or mint.
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