Polish Pumpkin Soup (Zupa z Dyni)
Polish pumpkin soup is made using fresh pumpkin, stock and a handful of spices. It is light but also filling, packed full of goodness, simple to make and ready in 30 minutes.
Servings 6 servings
Calories 117kcal
Ingredients
- 3 pounds pumpkin approx. 1 small culinary pumpkin
- 3 cups vegetable/chicken stock hot
- ½ teaspoon paprika plus hot paprika to taste
- ⅓ teaspoon nutmeg or to taste
- ⅓ teaspoon onion granules or to taste
- 3 teaspoons light brown sugar
- 1½ teaspoons white wine vinegar
- 4 tablespoons light cream half-and-half/single cream, or coconut milk
- Salt and pepper to taste
- 1 teaspoon *soy sauce optional, see Instructions
Instructions
- Prepare pumpkin: Wash the pumpkin then wipe thoroughly before cutting. Cut in half through the base then using a melon baller or large spoon scoop out the innards and seeds. Peel the pumpkin then cut into cubes.
- Combine pumpkin and stock: Place the cubed pumpkin in the pot and add the stock.
- Add flavour: Add the spices and pepper to taste. Cover and bring to the boil then lower the heat and simmer for 20 minutes or until the pumpkin is very soft.
- Mash: Remove from the heat and mash the pumpkin using a potato masher until the soup has a thick consistency and there are no large lumps of pumpkin left (for a creamy, smooth texture puree the soup using a blender).
- Adjust flavour: Stir in the sugar, vinegar and cream. Taste the soup and adjust the seasoning as necessary (add the soy sauce at this point if using).
Nutrition
Serving: 1serving | Calories: 117kcal | Carbohydrates: 19g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 98mg | Potassium: 893mg | Fiber: 1g | Sugar: 8g | Vitamin A: 19491IU | Vitamin C: 21mg | Calcium: 62mg | Iron: 2mg