Zucchini is usually known in dishes such as pumpkin stew, coco, dolme or even pumpkin pilaf, but the use of this ingredie in Iranian cooking is not limited to just these few choices. For example, have you ever How to prepare pumpkin soup have you tried This hearty and delicious food is prepared with simple and available ingredies and creates a differe experience than ordinary soups. So, stay with us to learn how to prepare this delicious homemade soup and its tips.
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Preparation time30 minutes
cooking time60 minutes
suitable for4 people
degree of difficultyeasy
Necessary ingredies to prepare pumpkin soup
Pumpkin soup is a good choice for people who are looking for low-fat and vegetarian food, and to prepare it, you need to prepare the following ingredies:
| The name of the substance | amou | Description |
| Zucchini | 3 medium numbers | It should be fresh and firm so that it does not get crushed during cooking. |
| leils | 1 cup | |
| Wheat semolina | ½ cup | |
| onion | 1 large number | Chopped io gems |
| garlic (optional) | 2 tablets | finely chopped |
| Vegetable Ash | 1 cup | Including parsley, coriander and dill |
| water | 6 cups | Or a little more if needed |
| Salt, black pepper and turmeric | As much as necessary | |
| liquid oil | As much as necessary |
How to prepare pumpkin soup step by step
in How to prepare pumpkin soupProceed according to the following steps:
- Soak wheat semolina in lukewarm water for about 30 minutes and set it aside so that it softens earlier during cooking.
- wash the leils; If the leils are large or old, soak them in water for 10 to 15 minutes, and if they are fresh, simple washing is enough.
- Next, pour the leils io the pot with 6 cups of water and cook on medium heat for about 20 minutes uil half cooked.
- Drain the soaked semolina and add it to the pot and let it cook for another 15 minutes and glaze.
- Fry the chopped onion separately uil it becomes light and golden; Then, add chopped garlic and fry for about 30 seconds uil its aroma is released.
- Add the turmeric to the garlic and onion mixture and stir quickly to preve burning. After that, pour the onion and garlic mixture io the soup pot and stir the ingredies slowly.
- Now add the chopped pumpkins and let it cook on low heat for about 10 minutes uil soft.
- Add the chopped greens and let the pumpkin soup cook completely on low heat.
- Finally, measure the salt and pepper of the food; Then, turn off the heat under the gas and get ready to serve.
Photo oven for preparing professional and delicious pumpkin soup
Small details in cooking pumpkin soup make a big difference in its taste and texture. Therefore, when cooking this useful and delicious soup, keep all the following pois in mind:
- Soaking wheat semolina makes semolina cook faster, gives a better glaze and does not stick. So do not skip this step.
- Chop the pumpkin more coarsely, because chopping it too small will spoil the appearance of the soup.
- After adding the pumpkin, turn down the heat, because iense boiling will cause the pumpkin to lose water quickly and the balance of the conceration of the soup will be disturbed.
- For a better taste, you can use pen extract or chicken broth instead of water.
- Adding Omani lemon or tamarind juice to spice up the pumpkin soup is popular among Southern fans. This should be done after adding the vegetables.
Common mistakes in preparing pumpkin soup
Most errors in How to prepare pumpkin soup It goes back to the order of adding materials and timing. For example, see the following:
- If the leils and bulgur are not cooked well before adding the pumpkin, the soup will not have a uniform texture at the end. Therefore, it is better to soften these two ingredies first and then add the pumpkin.
- Adding pumpkin at the beginning of cooking will release too much water and dilute the soup too much.
- Cooking the soup at high heat all the time makes it difficult to corol its conceration.
- If the onion is not fried enough, its raw taste will remain in the soup and it will not form a good flavor base for other ingredies.
Pumpkin soup with a simple and low-fat recipe
Pumpkin soup with the combination of zucchini, leils and buckwheat is a low-fat and relatively filling food that can be used in meals such as dinner or light lunch. The fiber in pumpkin and semolina helps to feel full longer, and leils provide the body with vegetable protein without increasing the fat coe of the food. These features make this version of pumpkin soup a simpler and more corollable option for everyday consumption, compared to recipes that use oil or high-calorie additives.
Frequely asked questions and answers
Is it possible to make pumpkin soup without leils?
To make the dish lighter, you can omit the leils or use mung bean instead for easier digestion.
Is pumpkin soup suitable for diet?
Yes, pumpkin soup in the meioned version is low in calories and high in fiber and can be an excelle choice for slimming diets.
Can it be in How to prepare pumpkin soupDid he use barley instead of wheat?
Yes, barley groats, like wheat groats, gives a good consistency to the soup and is a good option for flavor variety.
Can pumpkin soup be frozen and stored?
Yes, it can only be stored in a closed coainer and in the freezer for up to a week.
