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Belarusian Pumpkin and Mushroom Soup
Garbuzok
A creamy and flavorful soup made with roasted pumpkin, earthy mushrooms, and aromatic vegetables. Garbuzok is a traditional Belarusian dish that offers a delightful balance of sweet and savory notes, perfect for a light yet satisfying meal.
🧂 Ainekset
- 1 kg Pumpkin, peeled, seeded, and cubed
- 2 tbsp Olive oil
- 1 Large onion, chopped
- 2 medium Carrots, peeled and chopped
- 2 Celery stalks, chopped
- 3 cloves Garlic, minced
- 250 g Fresh mushrooms, sliced
- 1.2 l Vegetable broth
- 100 ml Heavy cream
- 1/4 tsp Nutmeg, freshly grated
- to taste Salt
- to taste Black pepper
- 2 tbsp Fresh parsley, chopped (for garnish)
👨🍳 Ohjeet
- 1
Preheat oven to 200°C (400°F). Toss the cubed pumpkin with 1 tbsp of olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes, or until tender and lightly caramelized.
💡 Ammattilaisvinkit: Roasting the pumpkin intensifies its sweetness and flavor. - 2
While the pumpkin is roasting, heat the remaining 1 tbsp of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook until softened, about 8-10 minutes.
💡 Ammattilaisvinkit: This aromatic base will add depth to the soup. - 3
Add the minced garlic and sliced mushrooms to the pot. Cook until the mushrooms have released their liquid and are lightly browned, about 5-7 minutes.
💡 Ammattilaisvinkit: Sautéing the mushrooms brings out their earthy flavor. - 4
Add the roasted pumpkin to the pot along with the vegetable broth. Bring to a simmer.
💡 Ammattilaisvinkit: Ensure the broth covers the vegetables. - 5
Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth. Return the blended soup to the pot.
💡 Ammattilaisvinkit: Blend in batches if necessary, and be cautious when blending hot liquids. - 6
Stir in the heavy cream and freshly grated nutmeg. Heat gently over low heat, but do not boil.
💡 Ammattilaisvinkit: Adding cream at the end prevents it from curdling. - 7
Season the soup with salt and black pepper to taste.
💡 Ammattilaisvinkit: Taste and adjust seasoning as needed. - 8
Ladle the Garbuzok into bowls. Garnish with fresh chopped parsley and serve hot.
💡 Ammattilaisvinkit: A swirl of extra cream or a sprinkle of toasted pumpkin seeds can also be used for garnish.
💡 Ammattilaisvinkit
- ✓Any type of winter squash can be used instead of pumpkin.
- ✓For a richer flavor, use chicken or mushroom broth.
- ✓If you prefer a thinner soup, add more broth or water.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add a pinch of cayenne pepper for a hint of spice.
- Stir in some cooked grains like rice or quinoa for a heartier soup.
- Top with croutons or toasted nuts for added texture.