Various pumpkin varieties are now cultivated almost everywhere; dishes from it are equally widely represented in cuisines of different nations.
Due to its mild taste, this fruit is perfect for many dishes. Its juicy pulp is the basis for thick cream soups.
Many recipes, in addition to spices, also vary in the accompanying ingredients. Moreover, pumpkin can also act as the main flavoring component and as a background for mushroom dressings, smoked meats, cheese. It is recommended in dietary nutrition and in the absence of spices for feeding babies older than a year.
Pumpkin cream soup - general principles of preparation
• Pumpkin cream soup is prepared on a vegetable broth, meat or chicken broth. A saturated, more nutritious cream soup will turn out if you take pre-cooked chicken or meat broth to prepare it, and the diet soup is boiled in water.
• The basis of cream soup is mashed potatoes made from boiled or sautéed vegetables, combined with pumpkin, combined with milk or cream.
• To prepare mashed potatoes, it is recommended to grind vegetables through a rare sieve or grind with any available processor.
• Cream soup is a dish of uniform consistency and therefore all components should be evenly distributed throughout the soup. There should be no thick sediment at the bottom of the dishes.
• Serving such a soup is recommended with croutons of wheat bread, cut into small squares. Croutons are served on a separate plate. You can use purchased crackers.
• Decorate with chopped greens or its leaves
Creamy Pumpkin Cream Soup
Ingredients:
• Light chicken stock or boiled water - 1.5 l;
• Pumpkin - 500 gr.;
• White onion - a pair of onions;
• One carrot;
• Fat cream - 2/3 cup;
• For frying - 4 tbsp. tablespoons of oil, odorless;
• Nutmeg, finely ground - 1/4 tsp;
• Hand-ground pepper;
• Mint - leaves;
• Curd soft cheese.
Cooking method:
1. Chop the onion finely, chop the carrots with the finest grater.
2. Form a peeled pumpkin into cubes of about 1.5 cm.
3. Pour oil into a pan and warm thoroughly, gradually increasing the temperature.
4. Pour the vegetables into the heated oil and simmer until an amber color.
5. Spread the diced pumpkin, stew for 15 minutes.
6. Pour water or chicken stock into a saucepan, allow to boil on medium heat and cook the pumpkin, slightly reducing heat, until tender.
7. When the pumpkin softens, pass the contents of the pan with the broth through a fine sieve or beat with a blender.
8. Bring a saucepan with mashed vegetable mass to a boil.
9. Pour in 22% cream, add salt, pepper to taste, pour in nutmeg and simmer over medium heat for several minutes.
10. Turn off the heat and stand under the lid, letting the soup brew.
11. When you are going to serve the cream soup, put a dessert spoon of heavily chilled butter and garnish with mint leaves on top of each plate on top.
Pumpkin cream soup with tiger prawns
Ingredients:
• Pumpkin, peeled and peeled - 500 grams;
• One medium carrot;
• One small onion;
• Three cloves of garlic;
• 20% cream - 80 ml;
• Egg;
• Sesame seeds - 1.5 g .;
• Bread is round;
• Shrimps large (tiger) - 3 pcs.;
• A sprig of rosemary;
• Unsalted butter, or very thick homemade cream - 30 gr.;
• Refined sunflower or corn oil.
Cooking method:
1. First of all, prepare the bread for serving the soup.
2. To do this, take a loaf of round bread and cut off the top from it, this will be the lid with which we will cover the loaf when we fill it with soup.
3. From the center of the bread, select the crumb.
4. Lubricate the bread inside with a beaten egg and send it to the oven, preheated to 180 degrees for 3-4 minutes.
5. Chop onions and carrots for sautéing, and brown in a pan.
6. Put the fried vegetables in a small saucepan, add the chopped garlic. Add the pumpkin cut into small cubes, pour 1.5 l of boiled, non-hot water and put it in a boil.
7. Remove heat and cook until pumpkin softens over medium heat.
8. Remove the pan from the stove, cool slightly and let everything through a sieve, or slowly beat with a low-speed blender into an even mass.
9. Add cream, mix and warm for a minimum of 4-5 minutes.
10. Carefully pour the cream soup into the prepared “pot” of bread, cover with a bread lid and serve.
Pumpkin Cream Soup
Ingredients:
• Pumpkin without seeds and peel, juicy part of the pulp - 600 grams;
• Low-fat cream - a glass;
• One small onion;
• Hard cheese - 80 grams;
• 1-2 cloves of garlic;
• Kernels of pumpkin seeds - 30 grams;
• Hand-ground pepper, black;
• Fresh herbs for decoration;
• Refined sunflower oil.
Cooking method:
1. Onion finely chopped for sautéing, crush the garlic, fry everything together in a skillet until browning.
2. Put the pumpkin, cut into small pieces, into the pan. On low heat, withstand pumpkins until tender.
3. When the pumpkin softens, place the stewed vegetables in a blender and mash.
4. Pour the vegetable mixture into a small saucepan. Pour hard cheese on a grater with small cells, pepper and add salt. Put on the stove and on low heat, cook until the cheese is completely dissolved, without stopping the constant stirring.
5. When the cheese has dissolved, remove the soup from the heat and insist with the lid closed for at least half an hour.
6. Serve by decorating each plate with peeled pumpkin seeds, herbs and cream.
Pumpkin cream soup "Nostalgia"
Such a pumpkin soup has an extremely pleasant aroma, and products for its preparation can always be found in any kitchen.
Ingredients:
• Water - one and a half liters;
• Pumpkin, prepared - 500 grams;
• 1 pepper fresh or frozen pepper, or a bag of dried;
• One small carrot;
• Average potato;
• Pickled mushrooms, not spicy not spicy, of any kind - 200 grams;
• A mixture of aromatic peppers, mild.
Cooking method:
1. Chop the onion in half rings, chop the carrot, as for Korean dishes, but not so long. Finely chop peppers, dried - steamed with boiling water until softened and rinse thoroughly. Remove the seed box from fresh pepper.
2. Cut pumpkin and potatoes into slices, or slices. It is advisable not to grind the mushrooms, but cut them in half, if not very large.
3. Pour water into the pan, bring to a boil. Salt, pepper to taste.
4. Put the potatoes in boiling water, leave to cook until the potatoes are half-cooked.
5. Fry onions and carrots until amber, add pumpkin cubes, sweet pepper and simmer for twenty minutes with the lid closed.
6. Transfer the stewed vegetables to the broth and boil for a quarter of an hour.
7. Remove vegetables from the broth and puree in any way.
8. The resulting mass is transferred back to the pan with a vegetable broth and warmed for five minutes with slight heating.
9. Fry the mushrooms lightly in sunflower oil. It is recommended to add mushrooms on plates with spilled soup.
Pumpkin cream soup with rice
Ingredients:
• Broth saturated chicken or water - 2 liters;
• Pumpkin, without peel and seeds - 300 grams;
• Small carrot - 2 pcs.;
• Three medium potatoes;
• 20% cream, you can milk - a glass;
• Dry rice - 1/3 cup;
• One pack of crackers.
Cooking method:
1. Sort the rice several times, not allowing it to swell, rinse under the tap and boil until cooked.
2. Potatoes, carrots, pumpkin cut into small pieces.
3. Pre-prepared broth or water to put on fire. When the broth boils, put the vegetables in it and cook at a minimum until tender.
4. Drain, grind or puree rice and vegetables with a blender.
5. Dilute the vegetable mass with cream to the desired consistency. Add pepper to taste, add salt, warm for a minimum of 5-6 minutes.
6. Serve with croutons. Serve crackers in a separate plate.
Pumpkin cream soup with bacon
Ingredients:
• Low-fat broth from ribs or chicken carcass - 2 liters;
• Cream 20% - 150 ml;
• Pumpkin, peeled from seeds and peel - 500 grams;
• Two large potatoes;
• One small carrot;
• onion;
• Bacon - 200-300 grams;
• To taste - coriander, salt, a mixture of mild aromatic peppers.
Cooking method:
1. Cut carrots into rings, onions in half rings, potatoes in small cubes or “straws”.
2. Lightly fry, putting onion in a very hot oil, until transparent. Pour in carrots and sauté for 4-5 minutes, make sure that the vegetables do not brown too much.
3. Move the almost prepared onions and carrots to the side to free up some space.
4. Put the potatoes on a free place and turn over several times. Frying potatoes is not required, we need it to just soak a little oil on all sides.
5. Simmer the potatoes over low heat for 6-7 minutes, mix with onions and carrots, pour the pumpkin cut into small cubes and continue to simmer the vegetables for another seven minutes.
6. Sprinkle top with coriander and ground pepper.
7. Put the stewed vegetables in a pan, pour hot broth, it should cover the vegetables for 3-4 cm. Salt to taste and boil on slow heating with a gentle boil until tender.
8. Put a sieve on any container and strain the broth with vegetables through it. The vegetables remaining on the sieve, put in a blender bowl and chop, or grind through the same sieve, only in another dish.
9. Pour the pureed mass into a saucepan with broth, pour in the cream, not quickly, but mix thoroughly and put on fire.
10. After boiling, turn off the stove and let the soup brew.
11. Until the soup comes, we cut the bacon into slices and brown in a pan, oil is not required to be added.
12. Bacon should be laid out in plates with soup spilled over them, you can decorate with greens.
Thai spicy pumpkin cream soup
Aromatic spices and spicy curry paste will not spoil the sweet taste of pumpkin in any way, but only give this soup a little piquancy based on the taste contrasts of Thai cuisine. The severity of the soup can be changed by the amount of green curry paste added to the soup.
Ingredients:
• Pumpkin, pulp - 500 gr.;
• A small red onion;
• Milk and boiled water - a glass;
• Fresh ginger (root) - 2-3 cm;
• Green curry paste 1.5 tsp;
For green sauce:
• Two tablespoons of quality olive oil;
• Garlic - 1/3 of a small head;
• Juice of half a small, thin-skinned lemon;
• Fresh greens of cilantro;
Cooking method:
1. Cut the pumpkin into small sticks, with an average thickness of up to one centimeter.
2. Chop the onion and peeled ginger with a knife. When you start cutting onions, set aside a few ringlets for decoration.
3. Take a pan with a multi-layer, or thickened bottom, pour a little oil and lightly fry the onion with ginger until the onion becomes amber.
4. Put pieces of pumpkin pulp, green curry paste in a pan and fry for about three minutes, avoiding sticking and burning.
5. Add water, bringing to a boil, remove heat to a minimum and cook until the pumpkins soften.
6. While the soup is boiling, prepare the sauce. In the blender bowl, place the dried, cilantro greens, peeled garlic, washed under the tap. Grind, pour one teaspoon of freshly squeezed lemon juice, salt in small portions, also gently, removing the sample, pepper, add olive oil and mix.
7. Pure the contents of the pan with a blender, food processor or rub through a rare sieve. Pour boiled, non-hot milk, mix and put the pan on the fire.
8. On low heat without stopping stirring, bring to a boil.
9. Remove heat and let it brew.
10. Pour into plates, garnish with green sauce and half rings of sweet red onion.
Pumpkin cream soup "Baby" in a slow cooker
Ingredients:
• Water or broth - 600 ml;
• Pumpkin, pulp - 250 grams;
• Milk - 150 ml;
• A teaspoon with a small hill of granulated sugar;
• Semolina - one and a half teaspoons;
• Cream 20% fat - 10 ml;
• Parsley, greens - a couple of branches.
Cooking method:
1. Take any ceramic container, the main thing is that it fits the multicook in size.
2. Cut the pumpkin not too finely and put it in the selected container.
3. Pour evenly semolina, granulated sugar, pour in milk.
4. Pour water into the multicooker bowl, and put the ceramic container in the basket for steaming. We set the mode of "Steam cooking", or the closest in parameters, for 20 minutes.
5. We take the soup out of the multicooker, mashed it, add some salt.
6. Add cream, mix until absolutely homogeneous.
7. Serve to the table, decorating plates with cream soup greens.
Pumpkin cream soup - tricks and tips
• If the cream soup was not liquid enough, then the cooked pureed mass can be diluted to the required consistency with broth, or boiled water, if vegetable broth was used instead of broth.
• It is best to add salt when the vegetables are cooked, in cooked vegetable puree, in salt water they will cook longer.
• To make pumpkin cream soup prepared on meat or chicken broth more nutritious and saturated, you can twist the meat in a meat grinder and add it to the soup already spilled on plates. You can also grind pieces of meat with a blender when you prepare vegetables in this way.
• If you decide to serve pumpkin soup in the original "plate" of bread, you do not have to buy it, you can bake it yourself. A dish served in this way will look more original if you bake bread in small tins and give each one a separate “bread pot”.
