The Seven Beauties soup is interesting because it uses seven types of vegetables, thus symbolizing the seven beauties. Recipes may vary depending on ingredient availability and personal preference. Today we will present a light version.
Traditional Czech cuisine is known for its distinctive taste, richness and variety, which is reflected in all its dishes, from main courses to desserts. Among these treasures is the Seven Beauties soup, which carries a link to a rich history and culinary heritage that has been preserved and passed down from generation to generation. This article will try to approach this unique soup, which is inspired by the work of Magdalena Dobromila Rettigová, and offer a modern interpretation of her recipe.
Check out the Pumpkin Soup recipe from the Cooking with Brain YouTube channel:
History and Significance
Magdalena Dobromila Rettigová, born in 1785, became one of the most important figures in Czech gastronomy thanks to her cookbook “Home Cookery, or Treatise on Meaty and Lenten Dishes for Czech and Moravian Daughters”. This work, first published in 1826, not only laid the foundations of the Czech culinary tradition, but also inspired many home cooks to experiment and preserve the Czech culinary heritage.
Recipe for a light Seven Beauties soup
– 1 medium-sized Hokkaido pumpkin (about 1 kg)
– 1 large onion, diced
– 2 cloves of garlic, chopped
– 1 liter of vegetable broth
– 200 ml coconut milk (or cream for a richer version)
– 2 tablespoons of olive oil
– Salt and freshly ground black pepper to taste
– 1/2 teaspoon ground ginger (optional)
– A pinch of nutmeg (optional)
– Pumpkin seeds for decoration (optional)
– Fresh parsley or cilantro for garnish (optional)
1. Preparing the pumpkin: Hokkaido pumpkin does not need to be peeled, but wash it well. Cut the pumpkin in half, remove the seeds and fiber and cut it into smaller pieces.
2. Sautéing onion and garlic: Heat the olive oil in a medium pan and add the chopped onion. Sauté until soft and golden. Add the chopped garlic and sauté for another 1-2 minutes.
3. Cooking pumpkin: Add the chopped pumpkin to the pan and stir. Pour in vegetable stock, add ground ginger and nutmeg, if using. Bring to a boil, then reduce the heat and simmer, covered, on a low heat for about 20-30 minutes or until the pumpkin is tender.
4. Mixing: Blend the soup with an immersion blender directly in the pot to a smooth cream. If using a stand mixer, let the soup cool slightly before blending, then return it to the pot.
5. Adding coconut milk: Add coconut milk (or cream) to the soup, stir and heat but do not boil. Taste and season with salt and pepper as needed.
6. Serving: Serve the soup warm, garnished with pumpkin seeds, fresh herbs and, if you like, a drop of coconut milk or cream for decoration.
Enjoy your meal!