Pumpkin and Onion Soup for Fall
Thick and luxurious but not heavy, with a fresh blend of flavors that makes it great as a starter for a meal, and with a scent that fills your home.
Cooking time: 40 minutes
Preparation time: 1 hour
Level of Difficulty: Easy-Medium
Kashrut Type: Parve or meat or dairy
It’s a surprising and unexpected soup, just like autumn. Thick and luxurious but not heavy, with a fresh blend of flavors that makes it great as a starter for a meal, and with a scent that fills the home. It will be a favorite of onion soup lovers, but even others will enjoy this soup.
On the one hand, the evenings are cool, the blankets are out, and it really feels like winter. Now we can have steaming soup whose aroma fills the house when we are dressed in warm sweaters.
This soup is perfect for the season and is made from readily available ingredients. It is excellent in the basic parve version, but the meat version can also be made by replacing the soup powder and half of the water with chicken or beef stock (always make extra chicken soup, filter and freeze a few cups, and save for such soups).
The strong taste of onions is transformed to a deep and sweet flavor by adding a little crushed garlic and chopped parsley. You can even drizzle a few drops of lemon. If you are preparing the parve version you can add a teaspoon of sour cream on each bowl.
Ingredients
Quantities for 4-liter pot.
All weights are after peeling and cleaning.
2 medium onions
300 g (1 ¼ cups) leeks
500 g (2 cups) squash
300 g (1 ¼ cups) pumpkin
1 medium-large zucchini
3 liters (12 ½ cups) of water *
A bundle of parsley
7-8 dill branches
4 tablespoons chicken flavored soup powder *
1 ½ teaspoons salt
Black pepper to taste
(Optional for serving) garlic crushed, chopped parsley
* For meat version, substitute the soup powder and half the water with chicken or beef stock.
PREPARATION
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Chop and fry the onion until golden brown in a quarter cup of oil.
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Cut the leek into thin rings and add to the frying onions.
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Salt lightly and continue to sauté in oil. Stir occasionally until the onions and leeks begin to brown. If necessary, add a little water.
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Cut the squash and pumpkin into cubes and slice the zucchini into rings.
Add to the saucepan and continue to stir for a few minutes.
5. Add the water, the powdered soup, and salt. Bring to a boil.
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Add the parsley and dill, cover and cook over a medium-low heat for 40 minutes.
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Sprinkle with a little chopped parsley and a little crushed garlic.
This soup is great with croutons, toasted bread, or simply any fresh bread with a crispy crust.
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