Pumpkin soup, perhaps, is one of the few having such a number of classical variations, largely differing in composition, taste, and texture. In different countries of the world it is prepared in its own way, using a different liquid base and filling a certain set of additional components.
Pumpkin soup - a recipe for a classic
Classic pumpkin soup, the recipe of which can be found in any universal cookbook, often has a puree-like creamy texture. Hot with slices of a vegetable is not considered a classic and is rarely cooked. Next, you will learn how to cook pumpkin soup in popular variations and enjoy a really tasty, incredibly useful and light dish.
Pumpkin cream soup with cream
For those who do not yet know how to make pumpkin soup, starting to get acquainted with this kind of dish is preferable with a cream-based variation. The simple process of creating such a hot, its creamy silky texture and the correct balanced and harmonious taste became the key to the success of the recipe and ensured it the primacy in the culinary ratings of many countries.
Ingredients:
- pumpkin - 950 g;
- water - 1,2 l;
- onion - 120 g;
- cloves of garlic - 2 pcs .;
- butter and vegetable oil - 40 g;
- cream fat - 100 ml;
- granulated sugar - 1/3 tsp;
- twigs of thyme, salt, pepper;
- bacon, pumpkin seeds, croutons for filing.
Preparation
- In a mixture of two types of oils fry onion cubes, garlic, thyme.
- Throw the pumpkin cubes, sprinkle them with a pinch of sugar and fry a little more.
- Pour vegetables with boiling water and cook for twenty minutes.
- Pure the ingredients, add salt, flavor the spices, pour in the cream and mix.
- Serve the pumpkin soup, adding it in a plate with bacon fries, seeds and croutons .
Pumpkin soup with chicken
Pumpkin soup with chicken broth is rich and rich. It is more preferable to take home chicken or, in extreme cases, store legs or thighs. Perfectly set off the taste of vegetables and poultry fragrant Italian herbs, a couple of pinch which should be added to vegetables during cooking.
Ingredients:
- chicken - 480 g;
- Pumpkin pulp - 240 g;
- onions, carrots - 120 g;
- potatoes - 480 g;
- bacon or loin - 4 slices;
- Italian herbs, cumin, laurel, salt, pepper.
Preparation
- Meat is boiled in salted water with laurel, the pulp is separated and cut, and the broth is filtered.
- Pile the pumpkins and potatoes in a pan, combine them with herbs, caraway seeds and cook until soft.
- In a frying pan fry the bacon or loin, cracklings are caught and left for filing, and the fat is fried onion-carrot shavings.
- Vegetable mass is combined with frying, it is scraped, mixed with meat, heated and served.
Pumpkin soup with ginger
Further on how to make pumpkin soup with a spicy ginger note. The composition of the food makes it one of the most useful without exaggeration. The properties of the ginger root in combination with the arsenal of all valuable elements contained in the pumpkin will become an irreplaceable vitamin explosion for the body, which will improve the work of all organs and strengthen immunity.
Ingredients:
- pumpkin - 0,5 kg;
- grated fresh ginger root - 2 tbsp. spoons;
- onions, carrots - 120 g;
- a vegetable broth - 480 ml;
- olive oil - 40 g;
- pumpkin seeds for feeding;
- salt.
Preparation
- On butter fried root and onion diced cubes.
- Add the carrot chips, fry, lay the pumpkin pulp and pour boiling vegetable broth.
- When the softness of the vegetables is reached, they are turned into mashed potatoes and cream is poured in.
- Serve pumpkin soup with seeds.
Pumpkin soup with shrimps
You can cook very tasty pumpkin soup with a note of seafood, using the recommendations below. The original and unusual flavors palette of the food is achieved by adding directly to the dish fried in garlic oil peeled shrimps.
Ingredients:
- pumpkin - 940 g;
- peeled shrimps - 340 g;
- bulbs, carrots - 120 g;
- water - 1 l;
- cream fat - 100 ml;
- garlic teeth - 4 pcs .;
- olive oil and creamy - 40 g;
- spices, salt, herbs.
Preparation
- On butter fat, onion and carrot sliced and pumpkin straw are tossed.
- Pour the ingredients with boiling water, add salt, flavor spices, cook until soft, punch blender and mix with cream.
- On olive oil fry garlic cloves, remove them and put shrimp in a container.
- Give the shrimps to brown, lay out on plates and pour pumpkin soup-mashed potatoes.
Lean Pumpkin Soup
A real find will be for vegetarians or fasting pumpkin soup with mushrooms. Its lean base does not prevent to surprise the tasters with excellent taste characteristics. Mushrooms can be fresh, frozen or dried. When using the latter, the mushroom flavor dominates the vegetable, and the flavor is more saturated.
Ingredients:
- pumpkin - 940 g;
- potato - 940 g;
- onions, carrots - 120 g;
- Bulgarian peppers - 180 g;
- mushrooms fresh (dried) - 250 (50) g;
- vegetable oil - 40 g;
- spices, salt, herbs.
Preparation
- Spilled vegetables, potatoes, bell peppers and pumpkin are piled in a saucepan, poured with water to cover and cook until soft.
- Mushrooms are prepared properly, finely chopped and fried in oil, salt and pepper.
- Vegetable mass is ground, combined with mushrooms and served with greens.
Pumpkin soup with cheese
The amazing creamy taste of the delicious and bright food cooked according to this recipe will please the lovers of dishes with cheese. Often use the fused product in the form of a paste - it dissolves more quickly and makes the palatability of the food velvety and tender.
Ingredients:
- pumpkin - 960 g;
- potato - 960 g;
- shallot onion - 120 g;
- cloves of garlic - 3-4 pcs .;
- cheese fused - 220 g;
- oil - 90 g;
- paprika, salt, laurel.
Preparation
- Cook pumpkin soup with melted cheese simply. Pass the shallot with garlic in oil and add to pre-boiled vegetables in a saucepan.
- Podsalivayut components, flavor seasonings, paprika, turn into a homogeneous paste and warm up, adding cheese.
Pumpkin soup in the multivariate
The tendency to use in any culinary situation of the multivariate device did not disregard the topic of cooking pumpkin soup. The dish, decorated with the help of a kitchen assistant, is especially fruity and fragrant, which makes it necessary to cook it in such a manner. Special piquancy will give the hot Provencal herbs.
Ingredients:
- pumpkin - 960 g;
- potato - 900 g;
- leeks, carrots - 120 g;
- cream fat - 100 ml;
- garlic teeth - 4 pcs .;
- herbs provencal - 2 teaspoons;
- olive oil and butter - 40 g;
- bacon - 90 g;
- Parmesan - 90 g;
- basil, salt.
Preparation
- In a mixture of the two types of oils, the garlic teeth are browned in a multicast on the "Bake", they are extracted, and the leeks and carrots are added to the tank for the passer.
- Lay the pumpkin, pour boiling water and cook on the "Quenching" for half an hour.
- On the stove in a scoop, heat up to a boil cream with Provencal herbs and leave to infuse.
- In a frying pan, bacon is cooked until crisp.
- Pryiruyut ready vegetable mass, mixed with flavored cream, podsalivayut.
- Served pumpkin soup with bacon, grated Parmesan basil.