Garbuzova Yushka (Ukrainian Pumpkin Soup)
♡
Soup
Lunch
Eastern Europe
Hard
Did you know?
Pumpkin soup has been a staple in Ukrainian autumn cuisine for centuries, traditionally served to welcome the harvest season.
Method
Peel and dice the pumpkin, carrot, and potatoes; chop the onion.
Heat olive oil in a large pot over medium heat and sauté the onion until translucent.
Add the diced pumpkin, carrot, and potatoes and cook for about 5 minutes, stirring occasionally.
Pour in the vegetable stock, bring to a boil, then reduce the heat and simmer for 20 minutes until the vegetables are tender.
Blend the soup until smooth, return to the pot, stir in the heavy cream, season with salt and black pepper, and gently heat for another 5 minutes before serving.
Nutrition per serving
250
kcal
4
g protein
23
g carbs
18
g fat
Approximate values, not medical advice.
More recipes
Allergen information is provided for informational purposes only and may not be complete or up to date.
Always verify ingredients directly before consumption.