Pumpkin soup- mashed potatoes have a much sweeter and creamy taste than similar dishes, that's why it is so hotly loved by eaters all over the world. With a blender, it's easy to make such a meal.
Recipe for pumpkin soup-puree
Ingredients:
- pumpkin - 1,5 kg;
- garlic - 4 cloves;
- olive oil - 2 tbsp. spoons;
- butter - 20 g;
- potatoes - 2 pieces;
- Leek - 1 piece;
- chicken broth - 1 l;
- cream - 1 tbsp. a spoon;
- green onions;
- salt pepper.
Preparation
Pumpkin, clean from seeds and put on a baking sheet, along with cloves of garlic. We pour all the oil and put the pan in the oven heated to 180 degrees for 40 minutes.
White part of the leeks cut into thin rings and let in the brazier in butter 3-4 minutes. Add the peeled and diced potatoes to the onions. We continue cooking for another 5 minutes. Now pour the contents of the broiler chicken broth , mixed with 2 glasses of cold water. We bring the liquid to a boil, then reduce the heat and continue to cook the potatoes until it becomes soft.
The pulp of the baked pumpkin is whipped in a puree with a blender, along with garlic. Separately, beat the potatoes with onions in broth and mix both ingredients. We warm vegetable soup with a pumpkin, fill with cream and sprinkle with green onions before serving.
Delicious pumpkin soup
Ingredients:
- olive oil - 2 tbsp. spoons;
- onions - 1 pc .;
- leeks - 1 piece;
- garlic - 2 cloves;
- cumin - 1 teaspoon;
- Ground nutmeg - 1/2 tsp;
- pumpkin - 1 kg;
- potatoes - 1 pc .;
- chicken broth - 1 l;
- cream - 125 ml.
Preparation
In the saucepan, heat the oil and fry on it finely chopped onions with thin rings of leeks. After 2-3 minutes, add the minced garlic, spices, and cook all together for another 30 seconds. We put in a saucepan the pumpkin, cut into cubes, potatoes and fill everything with broth. Bring the broth to a boil and reduce the heat. Preparation of pumpkin mashed potatoes takes 30 minutes, after which it should be cooled and beaten with a blender in a homogeneous puree. We return the soup to the plate, mix it with cream and season it to taste.
Pumpkin puree soup
Ingredients:
- pumpkin - 750 g;
- olive oil - 3 tbsp. spoons;
- thyme - 2 branches;
- garlic - 3 cloves;
- salt, pepper - to taste;
- fennel - 1 onion;
- vegetable broth - 4 items;
- basil - 1 bunch;
- pumpkin seeds - half a century;
- apple cider vinegar - 1 teaspoon;
- olive oil - 4-5 tbsp. spoons.
Preparation
The oven is heated up to 210 degrees. Pumpkin is cleaned of seeds and cut into cubes, then spread on a baking sheet and poured with olive oil. Sprinkle pieces of pumpkin with salt and pepper and put in the oven for 30 minutes.
Pumpkin seeds fry in a pan for 5 minutes. We put the fried seeds in the bowl of the blender together with the basil,
In the saucepan fry the sliced fennel until soft. Add to the fennel peeled pumpkin, vegetable broth and a little water, if necessary. We bring the liquid to a boil, reduce heat and stew for 10 minutes. We rub the vegetables in the broth, season it to taste and then return it to the stove, cook until thick. We serve soup with basil paste, greens and a handful of pumpkin seeds.
This dish is suitable for baby food. Children's pumpkin soup can be less intense to taste, so we do not add basil paste, and in the soup, except pumpkin and fennel, we put boiled carrots, for more sweets.