Polish Pumpkin Soup Recipe

Recipe By Slurrp

Polish Pumpkin Soup is a traditional Polish dish made with fresh pumpkin, onions, and spices. It is a creamy and flavorful soup that is perfect for the fall season. The pumpkin adds a natural sweetness to the soup, while the spices give it a warm and comforting flavor. This soup is easy to make and can be served as a starter or a main course. It is best enjoyed with a crusty bread on the side.

4.9
24 Rating -
Rate
Non Vegdiet
1hr 30minstotal
30minsPrep
1hr Cook
1hr 30m.total
30m.Prep
1hr Cook
Polish Pumpkin Soup
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ingredients serve

Ingredients for Polish Pumpkin Soup Recipe

  • 0.13 Small Pumpkin, Peeled And Chopped
  • 0.13 Onion, Diced
  • 1/4 tablespoon Oil
  • 1/2 cup Vegetable Broth
  • As required Salt And Pepper To Taste
  • as required Optional Spices: Nutmeg Or Cinnamon
  • as needed Optional Garnish: Sour Cream, Fresh Herbs

Directions: Polish Pumpkin Soup Recipe

Cooking Directions

  • STEP 1.Start by peeling and chopping the pumpkin into small cubes.
  • STEP 2.In a large pot, heat some oil and sauté the onions until they are soft and translucent.
  • STEP 3.Add the chopped pumpkin to the pot and cook for a few minutes until it starts to soften.
  • STEP 4.Pour in the vegetable broth and bring the soup to a boil. Reduce the heat and let it simmer for about 20 minutes, or until the pumpkin is fully cooked.
  • STEP 5.Using an immersion blender, puree the soup until smooth and creamy.
  • STEP 6.Season the soup with salt, pepper, and your choice of spices such as nutmeg or cinnamon.
  • STEP 7.Serve the Polish Pumpkin Soup hot, garnished with a dollop of sour cream and some fresh herbs.
  • STEP 8.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

  • For a richer flavor, you can add a splash of heavy cream to the soup before serving.
  • If you don't have an immersion blender, you can use a regular blender to puree the soup in batches.
  • Feel free to adjust the spices according to your taste preferences.

Storage and Serving

  • Serve the Polish Pumpkin Soup hot as a starter or a main course.
  • Garnish with a dollop of sour cream and some fresh herbs like parsley or chives.
  • Pair it with a crusty bread or some crackers for a complete meal.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
value
154
calories per serving
11 g Fat14 g Protein< 1 g Carbs< 1 g FiberOther

Current Totals

  • Fat
    11g
  • Protein
    14g
  • Carbs
    < 1g
  • Fiber
    < 1g

MacroNutrients

  • Carbs
    < 1g
  • Protein
    14g
  • Fiber
    < 1g

Fats

  • Fat
    11g

Vitamins & Minerals

  • Calcium
    18mg
  • Iron
    < 1mg
  • Vitamin A
    264mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    4mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    9mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    < 1mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    19mg
  • Manganese
    < 1mg
  • Phosphorus
    142mg
  • Selenium
    14mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp