Croatian Green Pumpkin Soup
Experience the comforting flavors of Croatia with this velvety Croatian Green Pumpkin Soup, a delightful blend of fresh, earthy ingredients perfect for cozy evenings. This recipe stars tender green pumpkin and creamy potatoes, simmered to perfection in aromatic vegetable stock and enhanced with the warming essence of freshly grated nutmeg. A sautéed base of onion and garlic creates a rich, fragrant foundation for this nourishing soup, which is easily blended to a smooth, silky texture. Optional swirls of heavy cream add a luxurious touch, while roasted pumpkin seeds and a sprinkle of parsley provide the perfect crunchy, herbaceous finish. Ready in just under an hour, this vibrant, fall-inspired dish is both simple to prepare and elegant enough for entertaining. Perfect as a starter or a light main, this Croatian classic is guaranteed to delight!
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Recipe Information
Ingredients
- 800 grams green pumpkin (peeled, deseeded, and diced)
- 1 large onion (finely chopped)
- 3 cloves garlic (minced)
- 2 tablespoons olive oil
- 1 liter vegetable stock
- 2 medium potato (peeled and diced)
- 120 milliliters heavy cream (optional)
- 0.25 teaspoons nutmeg (freshly grated)
- 1 to taste salt
- 1 to taste black pepper (freshly ground)
- 2 tablespoons pumpkin seeds (for garnish, optional)
- 2 tablespoons parsley (finely chopped, for garnish)
Instructions
Begin by peeling, deseeding, and dicing the green pumpkin into cubes. Dice the potato and finely chop the onion. Mince the garlic.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, stirring occasionally, until soft and translucent.
Add the minced garlic to the pot and sauté for another 1 minute, ensuring the garlic does not burn.
Stir in the diced pumpkin and potato pieces, mixing everything well with the onions and garlic.
Pour the vegetable stock into the pot, covering the vegetables completely. Bring the mixture to a boil, then reduce the heat to low and simmer for 25-30 minutes, or until the pumpkin and potatoes are very tender.
Once the vegetables are tender, use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a countertop blender in batches and blend until creamy, then return to the pot.
Stir in the heavy cream (if using), grated nutmeg, salt, and freshly ground black pepper. Taste and adjust seasoning as needed.
Warm the soup over low heat for an additional 5 minutes, but do not let it boil after adding the cream.
Serve hot, garnished with a sprinkle of roasted pumpkin seeds and a scattering of freshly chopped parsley for added texture and flavor.
Nutrition Facts
Calories |
1646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.5 g | 115% | |
| Saturated Fat | 35.9 g | 180% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 4797 mg | 209% | |
| Total Carbohydrate | 189.0 g | 69% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 49.6 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 471 mg | 36% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 6185 mg | 132% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
