French recipe for a silky and smooth Pumpkin Soup with two main ingredients. Healthy, colorful, and easy to make. If you have a blender, you have to try this recipe as soon as pumpkins are in season.
To impress your guests, serve this soup in individual pumpkins.
Pumpkin Soup
This soup is delicious and silky even without any cream. I add very little, just to make it look beautiful.
Ingredients
- 2 leeks (white part only)
- 1 medium pie pumpkin or sugar pumpkin (about 1.5 kg)
- 4 Tbsp olive oil
- Salt and freshly ground black pepper
- Some heavy whipping cream or sour cream (optional)
- Some fresh herbs (cilantro, green onion, parsley) to garnish
Instructions
- Wash and chop the leeks.
- Wash the pumpkin and cut it in half horizontally. Scrape the inside of the pumpkin clean with the spoon or ice cream scoop (you can use the seeds for another recipe).
- Peel and cut into regular cubes.
- In a large skillet, heat the olive oil over medium heat. Cook and stir leeks until they are soft and translucent, about 5 minutes.
- Add pumpkin cubes and cook for 5-7 more minutes. Stir occasionally.
- Transfer the veggies into a large pot. Add just enough water to cover them, and bring to a boil. Add salt and pepper. Simmer about 15 minutes until the pumpkin is cooked.
- Puree the soup with an immersion blender or in a food processor. Add a little more boiling water if the soup is too thick. Taste for flavor, and feel free to add more salt or pepper.
- Serve hot, with sour or heavy whipping cream and fresh herbs.
For a special presentation:
- Cut off the top of a small pumpkin and scrape the inside.
- Before adding the soup, heat the pumpkin for few minutes in the oven, then add the hot soup and serve immediately.
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This post was posted in Soups
Creamy Zucchini Soup
This deliciuos Creamy Zucchini Soup is extremely easy to cook. Only three main ingredients: zucchinis, onions and milk.
Creamy Zucchini Soup
If you like Maggi broth cubes, add one to the soup while it is being boiled. By doing so, it is no longer needed to add salt, pepper, or herbs.
Ingredients
- 5 zucchinis
- 3 onions
- 3 cloves of garlic
- 3-4 Tbsp olive oil
- salt and ground pepper
- 300 ml water
- 300 ml milk (2%)
- 100 ml heavy cream
- 1 tsp mix of herbs de Provence
- Few pinches of paprika for serving
Instructions
- Peel and chop onions.
- Peel and chop garlic.
- Cut the zucchinis.
- In a large pot, heat the olive oil, add onions and garlic. Cook until golden, while stirring constantly.
- Add zucchinis, and sauté for about 5 minutes. Add salt and pepper.
- Add water, milk and heavy cream. The level of liquid should just cover the veggies. Bring to a boil. Reduce the heat, add the herbs of Provence and simmer about 20 minutes.
- Puree the soup with blender until smooth. If the soup is too thick, add some milk or heavy cream. Bring to a boil once again and remove the pan from the heat. Taste the soup, and add salt and pepper accordingly.
- Serve the creamy soup and don’t forget to sprinkle with paprika or decorate with fresh herbs.
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This post was posted in Soups
Pureed Pea Soup
Pureed soups are wonderful way to enjoy vegetables. Plus you don’t have to go grocery shopping in order to make this soup. You can find all the ingredients that you’ll need in your pantry. Use any meat you have in your fridge. And same with peas, use any peas you have, it can be frozen, canned or fresh.
Pureed Pea Soup
It takes a lot less time to make this soup, compare to regular soups. All you have to do is chop up the vegetables into chunks, and don't worry about cutting them perfectly, soup will be blended anyway.
Servings 4 servings
Ingredients
- 3 Tbsp olive oil
- 200 g chicken fillet
- 1 onion
- 5 potatoes
- 400 g frozen peas (or canned)
- 1,5 L water
- salt and pepper to taste
- some sour cream
Instructions
- Cut chicken into small pieces. Peel and chop onion(half-moon). Peel and cut the potatoes in quarters.
- In a large pot, heat the olive oil, add chicken and cook until beginning to golden brown. Add onion and sauté for about 5 minutes, constantly stirring.
- Add the potatoes and cover with water. Bring to a boil.
- Add frozen or canned peas(drained). Bring to a boil. Add salt and pepper. Reduce the heat, cover and simmer for another 20 minutes.
- Puree the soup with blender until smooth. If the soup is too thick, add some water.
- Divide soup into bowls and top it with sour cream.
- If you have some extra time, you can make a design on your soup. For this you will need to transfer the sour cream into the small ziplock, cut the tiny hole in the corner(1-2 mm) and use your imagination . 😉
This post was posted in Soups
Okroshka (Cold Slavic Soup)
Okroshka is a soup, mostly served in summer and always served cold. The ingredients are diced and then mixed with kvass. The ratio of chopped vegetables to kvass is similar to that of cereal to milk. There are tons of different okroshka recipes, but every okroshka must contain green onion, radishes, cucumber, potatoes, boiled eggs and dill.
Okroshka (Cold Slavic Soup)
The word “okroshka” come from Russian word “kroshka” (crumbs) and means “made of crumbs”. All ingredients must be finely diced.
Ingredients
- 4 hard boiled eggs diced
- 2 boiled potatoes peeled and cut into small cubes
- 1 medium english cucumber peeled and cut into small cubes
- 8 slices (300g) bologna finely diced
- 6-7 radishes thinly diced
- 1/2 bunch dill finely diced
- 1/2 bunch green onion finely diced
- 2 l kvass
- Salt and freshly ground black pepper to taste
- sour cream for garnish (optional)
Instructions
- Chop all ingredients.
- Now is the time to turn the salad into a soup. Pour the kvass over the chopped vegetables and mix gently. Add salt and pepper according to taste.
- Let the veggies soak all the flavors for about 2-3 hours in the refrigerator before serving. Serve cold with sour cream. Okroshka will taste even better the following day.
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This post was posted in Soups
Chicken Noodle Soup
Chicken noodle soup has always been one of my favorite soups, for fall and winter. Every time I make this soup it makes the house smell deliciously welcoming. What make this soup special, is that I use Homemade noodles. You can add store bough ones, but it just wouldn’t taste the same.
Chicken Noodle Soup
Ingredients
- 1 whole chicken throughly washed
- 5 quarts cold water
- 1/2 onion
- 1 bay leaf `
- 1 tsp dried rosemary
- 1 Tbsp black peppercorns
- 1 cup homemade noodles
- salt and pepper to taste
- 2 large carrots peeled and sliced
- Fresh dill
Instructions
- Place the chicken in a large soup pot. Add water, onion, bay leaf, dried rosemary, black peppercorn and salt. Cover with lid, bring the water to boil and simmer over medium low heat.
- If you see the scum on your broth, remove it with slotted spoon.
- Cook for 90 minutes, until chicken is tender and easily comes off the bone.
- Transfer chicken to a large dish.
- Strain the broth into a large bowl.
- Wash your soup pot and pour broth back to a pot.
- Add carrots. Bring to a boil.
- Add the homemade noodles to the pot, turn the heat up to high and boil noodles until tender (about 7 minutes).
- Using two forks, pull the meat from the bone and shred it slightly.
- Return the shredded chicken to the pot when there is about 2 minutes left for the noodles to cook.
- Add fresh dill, salt and pepper to taste.
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This post was posted in Soups
Beets and beef borscht
Borscht is a traditional Russian and Ukrainian hot soup that is made with beef, beets and cabbage. It is popular in many Eastern European countries, and each country has its own recipe. This recipe is how my grandma used to cook.
Check my other soups on this website!
Beets and beef borscht
Traditionally, Russian borscht is prepared with beef, but you can make it with any meat you like.
Ingredients
- 1 1/2 pound slice of bone-in beef shank (with a lot of meat)
- 1 bay leaf
- salt and pepper to taste
- 15 cups water cold
- 3 medium potatoes peeled, cut into 1/2-inch cubes
- 2 medium carrots peeled and shredded
- 3 medium beets peeled and shredded
- 1/2 onion chopped
- 300 gr cabbage (about 1/2 small cabbage) shredded
- 2 Tbsp olive oil
- 3 Tbsp tomato paste
- 1 Tbsp sugar
- 1/4 cup fresh parsley chopped
Instructions
- In the large pot, add the beef, one bay leaf, 2 teaspoons of salt and cold water. Bring to a boil.
- Carefully remove the scum with a slotted spoon, or you can strain it and then start fresh with clean meat and clean water. Bring it to a boil one more time, then reduce heat to medium and simmer for about 50 minutes.
- While your meat is cooking, get your veggies ready.
- Heat the olive oil in a large skillet over medium heat. Add grated carrots along with onion and sauté until nice and golden.
- Add beets and cook for 4 minutes stirring. Then stir in the tomato paste and cook for another 10 minutes, stirring frequently.
- Once the meat is ready, add potatoes. Allow to simmer for about 10 minutes.
- Add sliced cabbage into the stock and cook for 5 minutes.
- Stir in the sautéed vegetables and cook for 5 more minutes.
- Stir in parsley and sugar.
- Taste the borscht for flavor. Feel free to add more salt and pepper.
- Serve hot, with sour cream and bread.
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This post was posted in Soups
Meatballs Soup
This meatballs soup is one of the first soups I made right after I moved out from my parents house. I got this recipe from my mom over the phone. This meatball soup is very easy to make and will take no more than 30 minutes.
Meatballs Soup
I like to make meatballs and cut all the vegetables before boiling the water for soup.
Ingredients
Meatballs
- 1/2 lbs ground turkey
- 1/2 lbs ground beef
- 1/2 onion finely diced
- salt to taste
Soup
- 10 cups water
- 3 Tbsp chicken bouillon paste (optional)
- 5 medium potatoes cubed
- 1/2 medium onion finely diced
- 3 Tbsp rice (any)
- 2 Tbsp olive oil
- 1 large carrot shredded
- 1/2 cup fresh dill and parsley chopped
- salt and pepper to taste
Instructions
- Place ground turkey and beef into a bowl. Add 1/2 chopped onion and salt. Mix well. Form a ball from the meat by rolling it in your hands.
- Add 10 cups of water to a medium pot over high heat. Add chopped potatoes (and chicken bouillon paste) to the soup pot.
- Bring to a boil. Toss the 1/2 onion and rice into the soup.
- Add one by one meatballs into the pot. Cook for 15 minutes or until meatballs are floating at the top.
- Meanwhile, heat a small skillet over medium heat. Add 2 Tbsp of olive oil and shredded carrot. Saute for about 2 minutes and add it to the pot.
- Boil for 3 more minutes. Add fresh dill or parsley at the end.
- Serve it with sour cream if desire.
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This post was posted in Soups