Töksütemény Leves (Pumpkin Soup)
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Did you know?
Pumpkin soup has been a staple in Hungarian peasant kitchens since the 18th century, where it was cooked in large cauldrons to warm the body during autumn harvest festivals.
Method
Peel, deseed, and cut the pumpkin into cubes.
Dice the onion and mince the garlic.
Heat olive oil in a large pot over medium heat; sauté onion and garlic until translucent.
Add pumpkin cubes and potatoes, sprinkle with paprika, and stir for 2 minutes.
Pour in the vegetable stock, bring to a boil, then simmer for 20 minutes until vegetables are tender.
Blend the soup until smooth with an immersion blender, then return to the pot.
Stir in the heavy cream, season with salt and pepper, and heat gently without boiling.
Serve hot, optionally garnished with toasted pumpkin seeds.
Nutrition per serving
Approximate values, not medical advice.
