Pumpkin Soup Resipe
Hearty, but not heavy beef broth soup with soy sauce and baked vegetables with the addition of crispy pieces of pumpkin pie. If desired, you can add dried tomatoes to taste.
Servings Prep Time
2 5minutes
Cook Time
100minutes
Servings Prep Time
2 5minutes
Cook Time
100minutes
Ingredients
For Broth
For Soup
Instructions
  1. Cook the broth in a saucepan. When making broth, I usually add onions, carrots and a piece of celery root. Naturally, you can add any favorite spices. 10 minutes before the soup is ready, add soy sauce
  2. For cooking vegetables. Wash and peel the pumpkin, carrots and potatoes.
  3. Grate the vegetables on a grater for Korean carrots. Rinse the pumpkin and potatoes separately and dry them on a towel.
  4. Heat the vegetable oil and fry the pumpkin until crisp.
  5. Fry the carrots and potatoes until tender. Remove excess oil.
  6. Remove the meat from the broth and cut into portions. Put the meat on a plate. Put the right amount of vegetables, add finely chopped green onions. If desired, put the dried tomatoes on a plate. Pour in the broth, add the pumpkin crackers and serve immediately.
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