Rich vegetable soup with pumpkin and sage

soups 157 Last Update: Jul 24, 2021 Created: Jul 24, 2021 0 0 0
Rich vegetable soup with pumpkin and sage
  • Serves: -
  • Prepare Time: -
  • Cooking Time: 4 hour. 15
  • Calories: -
  • Difficulty: Easy
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Rich vegetable soup with pumpkin and sage

Ingredients

Directions

  1. Start by making the broth. In a large saucepan, fold the turkey wings, onions, carrots, garlic, rutabagas, celery, bay leaf and 4 L. cold water. Bring to a boil, reduce heat and simmer slowly for 45 minutes, skimming off the foam periodically.
  2. Remove from heat and strain into a large saucepan or bowl, kneading vegetables and meat, they will no longer be needed because they have already given off their flavor. Cool the broth to room temperature before refrigerating. When it's cool, peel off any impurities from the top again. The broth can be prepared in advance and can be stored for up to 3 days.
  3. Preheat oven to 190 ° C.
  4. Combine pumpkin in a large bowl with 0.25 tbsp. olive oil, nutmeg, chopped sage, salt and plenty of pepper. Dump the pumpkin onto a baking sheet, spread in one even layer and bake for 45 minutes, until very tender.
  5. You now have all the ingredients to make the soup. Place a large saucepan over medium heat.
  6. Fry with bacon: heat 2 tablespoons in a skillet. l. olive oil and add whole sage leaves, sauté for 1 minute. Add the pancetta and cook for another 2-3 minutes to melt some of the fat. Add chopped garlic and onion, cook for about 2 more minutes, until the onions are translucent. Add the cabbage and cook, stirring occasionally, for another 3-5 minutes, until the cabbage wilts. Pour strained, chilled broth into a saucepan and bring to a slow boil. Taste the soup and season with salt and pepper to taste.
  7. Pour the soup into bowls, garnish with a few pumpkin slices and add olive oil.

Rich vegetable soup with pumpkin and sage



  • Serves: -
  • Prepare Time: -
  • Cooking Time: 4 hour. 15
  • Calories: -
  • Difficulty: Easy

Rich vegetable soup with pumpkin and sage

Ingredients

Directions

  1. Start by making the broth. In a large saucepan, fold the turkey wings, onions, carrots, garlic, rutabagas, celery, bay leaf and 4 L. cold water. Bring to a boil, reduce heat and simmer slowly for 45 minutes, skimming off the foam periodically.
  2. Remove from heat and strain into a large saucepan or bowl, kneading vegetables and meat, they will no longer be needed because they have already given off their flavor. Cool the broth to room temperature before refrigerating. When it's cool, peel off any impurities from the top again. The broth can be prepared in advance and can be stored for up to 3 days.
  3. Preheat oven to 190 ° C.
  4. Combine pumpkin in a large bowl with 0.25 tbsp. olive oil, nutmeg, chopped sage, salt and plenty of pepper. Dump the pumpkin onto a baking sheet, spread in one even layer and bake for 45 minutes, until very tender.
  5. You now have all the ingredients to make the soup. Place a large saucepan over medium heat.
  6. Fry with bacon: heat 2 tablespoons in a skillet. l. olive oil and add whole sage leaves, sauté for 1 minute. Add the pancetta and cook for another 2-3 minutes to melt some of the fat. Add chopped garlic and onion, cook for about 2 more minutes, until the onions are translucent. Add the cabbage and cook, stirring occasionally, for another 3-5 minutes, until the cabbage wilts. Pour strained, chilled broth into a saucepan and bring to a slow boil. Taste the soup and season with salt and pepper to taste.
  7. Pour the soup into bowls, garnish with a few pumpkin slices and add olive oil.

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