how to prepare pumpkin soup; Easy cooking recipe with lentils, bulgur and zucchini

Zucchini is usually known in dishes such as pumpkin stew, coco, dolme or even pumpkin pilaf, but the use of this ingredient 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 ingredients and creates a different 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 ingredients 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 ingredients:

How to prepare pumpkin soup step by step

in How to prepare pumpkin soupProceed according to the following steps:

1. Soak wheat semolina in lukewarm water for about 30 minutes and set it aside so that it softens earlier during cooking.
2. wash the lentils; If the lentils are large or old, soak them in water for 10 to 15 minutes, and if they are fresh, simple washing is enough.

3. Next, pour the lentils into the pot with 6 cups of water and cook on medium heat for about 20 minutes until half cooked.
4. Drain the soaked semolina and add it to the pot and let it cook for another 15 minutes and glaze.
5. Fry the chopped onion separately until it becomes light and golden; Then, add chopped garlic and fry for about 30 seconds until its aroma is released.
6. Add the turmeric to the garlic and onion mixture and stir quickly to prevent burning. After that, pour the onion and garlic mixture into the soup pot and stir the ingredients slowly.
7. Now add the chopped pumpkins and let it cook on low heat for about 10 minutes until soft.

8. Add the chopped greens and let the pumpkin soup cook completely on low heat.
9. 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 points 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 intense boiling will cause the pumpkin to lose water quickly and the balance of the concentration 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 lentils 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 ingredients 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 control its concentration.
• 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 ingredients.

Pumpkin soup with a simple and low-fat recipe

Pumpkin soup with the combination of zucchini, lentils 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 lentils provide the body with vegetable protein without increasing the fat content of the food. These features make this version of pumpkin soup a simpler and more controllable option for everyday consumption, compared to recipes that use oil or high-calorie additives.

Frequently asked questions and answers

Is it possible to make pumpkin soup without lentils?

To make the dish lighter, you can omit the lentils or use mung bean instead for easier digestion.

Is pumpkin soup suitable for diet?

Yes, pumpkin soup in the mentioned version is low in calories and high in fiber and can be an excellent 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 container and in the freezer for up to a week.