Vegetable soup with pumpkin and beans

Description

I always try to diversify the set of dishes prepared. So, I decided to share a new recipe. I took the base recipe that I found on the Internet (quite some time) and modified it. Was very fragrant, warming soup with an interesting flavor and set of vegetables. Pumpkin gives this soup a nice sweetness and creaminess. I cooked it in chicken broth, but you can cook on gavage or vegetable. I make a large quantity of ingredients indicated on a 9 liter pan, but I think that will be easy to reduce the quantity, usually is easier to reduce than to increase.

Ingredients

Broth

5 l
Beans

800 g
Tomatoes in own juice

800 g
Onion

300 g
Leeks

1 piece
Pumpkin

800 g
Potatoes

1 kg
Carrots

300 g
The Apium graveolens Dulce

4 piece
Cumin

1 Tbsp
Basil

2 Tbsp
Spices

1 Tbsp
Sage

1 Tbsp
Cardamom

1 tsp
Salt

2 Tbsp
Sugar

1 Tbsp
Black pepper

2 tsp
Peppers red hot chilli

1 tsp
Garlic

8 tooth
Olive oil

6 Tbsp

Cooking

Pumpkin cut into pieces 1.5 - 2 cm

Onions cut into cubes of about 5 mm and put into a bowl

Leek cut into small pieces - about 2 - 3 mm. To do this, first cut it in half lengthwise, then make a longitudinal radial incisions, leaving the tip of the uncut and cut across

Put leek in a bowl with onions onions

The garlic neubaum

Carrots cut into pieces 1.5 - 2 cm

Celery cut into pieces 1.5 - 2 cm

Potatoes cut into pieces 1.5 - 2 cm

Prepare the spices that were on hand: ground cumin, dried Basil, Italian herbs, sage (sage) and cardamom

Spread the beans out of the jar into a sieve and wash well - not to leave this viscous liquid, in which it is in the Bank

Arrange the onion and pepper to the pan. Begin to sauté in olive oil, stirring frequently. It is important that all the pieces of onion were coated in a film of oil, then all the flavors will not evaporate and will pass into the oil, and then into the soup

When you feel the characteristic smell of fried onions (2-3 minutes) add carrots and celery. Mix well so all the pieces were also covered with oil film. Saute for 10 more minutes

In a separate frying pan, pour olive oil and spread pumpkin. Fry on medium heat for 10 minutes until semi cooked pumpkin (it should have a bit more crunch). It is very important not prigotovit the pumpkin, otherwise it will fall apart in the soup and the porridge.

When the pumpkin floor is ready add the tomatoes and spices: cumin, Basil, Italian herbs, sage and cardamom. Bring to a boil and remove from heat

Pour in a 9 litre pot half broth and bring to a boil. The remaining part of the broth, put on low heat, so it was hot, but not boiling. Later it will Golem in the soup. When the broth boils, add the potatoes and cook until semi cooked. Then add to the soup zazharku (onions with carrots and celery) and the contents of the pan with pumpkin. Add the broth to a pan. Salt, pepper and add the sugar (salt and sugar I should add in small portions and proboat - the quantity of salt and sugar listed in the ingredients according to my taste) Bring the soup to a boil, add garlic and remove from heat.

Served, garnish with chopped parsley. Bon appetit!

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