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 Pumpkin Soup with White Beans Recipe
Spicy fragrant delicious soup. It will cheer you up with its brightness, saturate and warm you on a cold autumn day. It goes well with crispy cheese sticks.
Course Children's Food Ideas, First Course Dishes, Lunch Second Breakfast Dishes
Cuisine Croatian Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Course Children's Food Ideas, First Course Dishes, Lunch Second Breakfast Dishes
Cuisine Croatian Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Soak the beans in advance and boil them.
    Soak the beans in advance and boil them.
  2. Cut the pumpkin into small pieces, boil until soft for 20-25 minutes. Season with salt and pepper, add thyme.
    Cut the pumpkin into small pieces, boil until soft for 20-25 minutes. Season with salt and pepper, add thyme.
  3. At this time, lightly fry the chopped onion and garlic in oil. Add curry and cumin, warm up for a couple of minutes.
    At this time, lightly fry the chopped onion and garlic in oil. Add curry and cumin, warm up for a couple of minutes.
  4. We send almost whole beans to the pumpkin without water, fried onions and garlic with spices. Leave some of the beans to serve.
    We send almost whole beans to the pumpkin without water, fried onions and garlic with spices. Leave some of the beans to serve.
  5. Chop the pumpkin, beans and vegetables into puree using a blender. Return the pan to the stove and heat it up a little.
    Chop the pumpkin, beans and vegetables into puree using a blender. Return the pan to the stove and heat it up a little.
  6. Pour the soup on plates, garnish with beans and pumpkin seeds. I really like pumpkin soups. In this recipe, pumpkin goes well with beans and spices. Velvety structure, elegant color, pleasant taste. Excellent soup for lunch on a gray autumn day. A good recipe for a lean menu, on other days you can add chicken broth instead of vegetable.
    Pour the soup on plates, garnish with beans and pumpkin seeds. I really like pumpkin soups. In this recipe, pumpkin goes well with beans and spices. Velvety structure, elegant color, pleasant taste. Excellent soup for lunch on a gray autumn day. A good recipe for a lean menu, on other days you can add chicken broth instead of vegetable.
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