Transylvanian Pumpkin Soup | Creamy and Aromatic Flavor
(0)
55 min
Under an hour
Sezamo
O ciorbă tradițională ardelenească de toamnă, fină și cremoasă, preparată cu cuburi fragede de dovleac plăcintar, rădăcinoase aromate și dresă cu smântână grasă, gălbenușuri și mărar proaspăt tocat.
Preparation method
Preparing the vegetables and sautéing the base
Peel the yellow onion, carrots, parsnip, and red bell pepper. Finely chop the onion and bell pepper, and dice the carrots and parsnip into small cubes or thin rounds.
In a large soup pot (about 4–5 liters), heat 2 tablespoons of sunflower oil over medium heat. Add the onion, carrots, parsnip, and bell pepper, sautéing them for 5–6 minutes with a pinch of salt until the vegetables soften slightly and release their colors and sweet aromas.
Cooking the pumpkin
Peel and deseed the butternut squash, then cut the flesh into even cubes of about 2 cm.
Chef's tip
To achieve a perfect texture, cut the butternut squash into equal-sized cubes and avoid overcooking; butternut squash cooks faster than other root vegetables.
Fresh dill is essential for the Transylvanian flavor profile; always add it at the end, after turning off the heat, to preserve its fresh aroma and vitamins.
45 min
Under an hour
