Pumpkin soups have become one of the first souped soups, which have gained popularity in our open spaces. Since that time, a lot of time has passed and hundreds of various recipes of pumpkin soups have been created, some of the modern variations of this first dish we decided to talk about next.
Lean Pumpkin Soup
Ingredients:
- vegetable oil - 15 ml;
- white onion - 55 g;
- garlic cloves - 2 pcs .;
- ground ginger - 6 g;
- oyster mushrooms - 240 g;
- vegetable broth - 780 ml;
- coconut or soy milk - 440 ml;
- Pumpkin puree - 190 g;
- lime juice - 35 ml;
- Ramen noodles - 90 g;
- silk tofu - 380 g.
Preparation
We put the brazier on the middle fire and heat it in oil. In a hot oil, put onions with garlic, a little ground ginger and fry all 5 minutes, stirring constantly. After the allotted time, we add chopped oyster mushrooms, or any other favorite mushrooms, and continue cooking for another couple of minutes. Now it remains only to fill the basis for soup with a mixture of coconut milk, vegetable broth, pumpkin puree and lime juice. To taste, you can add to the soup hot sauce like shirucha.
After 3-4 minutes, we complement the dish with cubes of silk tofu, boiled noodles, mix everything and serve.
By the way, this pumpkin soup can be made in a multivariate. First, fry the base for the dish using "Baking", then pour in the liquid and switch to "Soup" mode for 15 minutes.
Pumpkin soup with shrimps
Ingredients:
- pumpkin (pulp without seeds) - 720 g;
- garlic cloves - 1 pc .;
- shallots - 55 g;
- grated ginger root - 3 g;
- vegetable broth - 550 ml;
- orange juice - 120 ml;
- shrimp - 380 g;
- butter - 10 g;
- olive oil - 15 ml.
Preparation
Before you make pumpkin soup, take the pumpkin pulp and cut it into the skin. Spray it with oil, season and spread on a baking tray. Pumpkin should be baked in a preheated to 195 ° C oven until soft (about half an hour). With the ready-made pumpkin slices cut the peel, and the pulp is purried.
Pass the grated ginger with garlic and shallot, add the pumpkin and fill it with broth. Now put the pumpkin puree, mix everything thoroughly, pour in the orange juice and cook together for another 6-7 minutes.
Meanwhile, in butter, you can have time to fry the shrimp-tailed shrimp tails. Put the shrimp in the soup and serve.
Pumpkin soup with ginger - recipe
Ingredients:
- vegetable broth - 1 l;
- ginger root - 20 g;
- curry (powder) - 5 g;
- garlic cloves - 2 pcs .;
- pumpkin - 380 g;
- white onion - 75 g.
Preparation
We bake the pumpkin in the oven, then we rub with a blender. Warm up 15 ml of butter in a saucepan and pass it on the grated ginger root with onions and garlic. When the mixture emits fragrance, and pieces of onion become transparent, it's time to pour everything with broth and add the early prepared puree. Mix all the ingredients together and cook pumpkin soup with ginger for another 6-7 minutes.
Pumpkin soup with chicken - recipe
Ingredients:
- Pumpkin puree - 460 g;
- corn kernels - 85 g;
- chicken broth - 2.5 liters;
- potatoes - 230 g;
- hot peppers;
- flour - 15 g;
- cream - 60 ml;
- chicken meat - 180 g.
Preparation
At the bottom of the brazier we put the peeled potato cubes and corn kernels, sprinkle them with a small amount of oil, sprinkle with flour and mix to coat with liquid. Next, put the pieces of raw chicken and a little spicy pepper. Fill the contents of the broiler with broth and put it on a weak fire, let it boil for half an hour, so that the potatoes soften, and the meat is completely cooked. Further it is for small, after all it is necessary to add only our pumpkin soup with cream, cream and pumpkin puree directly.