Print Recipe
Pumpkin Soup Resipe
Hearty, but not heavy soup on beef broth with soy sauce and roasted vegetables with the addition of crispy pieces of pumpkin pie. If desired, you can add the taste of sun-dried tomatoes.
Prep Time 5 minutes
Cook Time 100 minutes
Servings
Ingredients
For Broth
For Soup
Prep Time 5 minutes
Cook Time 100 minutes
Servings
Ingredients
For Broth
For Soup
Instructions
  1. In a pot to cook the broth. I usually add onions, carrots and a piece of celery root when cooking the broth. Naturally, you can add any favorite spices. 10 minutes until cooked soup add soy sauce
    In a  pot to cook the broth. I usually add onions, carrots and a piece of celery root when cooking the broth. Naturally, you can add any favorite spices. 10 minutes until cooked soup add soy sauce
  2. To prepare the vegetables. Wash and peel the pumpkin, carrots and potatoes.
    To prepare the vegetables. Wash and peel the pumpkin, carrots and potatoes.
  3. Grate vegetables on a grater for Korean carrot. Rinse the pumpkin and potatoes separately and dry them on a towel.
    Grate vegetables on a grater for Korean carrot. Rinse the pumpkin and potatoes separately and dry them on a towel.
  4. Heat the vegetable oil and fry the pumpkin until crispy.
    Heat the vegetable oil and fry the pumpkin until crispy.
  5. Fry the carrots and potatoes until tender. Remove excess oil.
    Fry the carrots and potatoes until tender. Remove excess oil.
  6. Remove meat from broth and cut into serving pieces. Add the meat to the plate. Put desired amount of vegetables, add the chopped green onions. If you wish to put in a plate of sun-dried tomatoes. Pour the broth, add the pumpkin crunches and immediately serve.
    Remove meat from broth and cut into serving pieces. Add the meat to the plate. Put desired amount of vegetables, add the chopped green onions. If you wish to put in a plate of sun-dried tomatoes. Pour the broth, add the pumpkin crunches and immediately serve.

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