It is possible to write down the advantages of pumpkin soups in dozens of different arguments, but they say it is better to try it once, instead of reading hundreds of recipes.
We only note "for show," that these soups are really a storehouse of vitamins and have an unrivaled ability to stabilize the work of various digestive organs and not only.
If you don’t bother with the smell of boiled pumpkin, be sure to try one of the recipes at your discretion, and if you and your household like it, then another healthy dish will be added to the family menu.
How to make a wonderful pumpkin soup quickly and tasty - general principles of preparation
• Cooking pumpkin soup quickly and at the same time is delicious very easy. Such soups are cooked in water or broth cooked from chicken breast, and for satiety they add pasta, which can be replaced with any kind of cereal (rice, millet, barley), at your discretion.
• Depending on the type of soup, pumpkin and other ingredients can be chopped, as well as grated through a sieve or whipped with mashed blender.
• In addition to vegetables, cream and pumpkin cream soups can be added to give them an even more delicate taste in cheese and cream.
• Such soups work very well in thick-walled pots, or dishes covered with a layer of ceramics.
Cooking pumpkin vegetable soup quickly and tasty
Ingredients:
• 200 grams of canned corn;
• potato - 2 tubers;
• two medium carrots;
• two small fresh tomatoes;
• 200 grams of pasta (noodles or pasta);
• one onion;
• 300 grams of pumpkin, skinless flesh;
• a pair of celery stalks;
• natural "Peasant" oil - 2 tbsp. l .;
• 100 grams of canned green peas.
Cooking method:
1. Cut carrots and celery into thin, not very large slices. Hold the tomatoes for a minute in hot water and remove the peel, cut into small slices.
2. In a saucepan in which you will cook the soup, melt the butter and dry and brown the onions on it.
3. There, add chopped potatoes, carrots with celery, tomatoes and sliced pumpkin pulp, simmer for seven minutes.
4. Add one and a half liters of hot water, preferably purified through a filter, and simmer for 20 minutes. over low heat.
5. Put the vermicelli, canned green peas, corn and boil the soup for another ten minutes.
How to make a simple pumpkin cream soup fast and tasty
Ingredients:
• 900 grams of pumpkin, pulp;
• three large cloves of garlic;
• 250 grams of carrots;
• bitter onion - 2 heads;
• 100 ml of 22% cream;
• 120 grams of 15% sour cream;
• one third tsp curry;
• half a teaspoon of dry ground ginger;
• Extra evaporated salt - 1 tsp;
• fresh tender greens (parsley, dill), peeled pumpkin seeds.
Cooking method:
1. Small, chop the carrots with slices, chop onions finely, chop the rough peel of the pumpkin, select the seeds together with the fibrous middle and cut into 3 centimeter cubes.
2. Pour into a pan with a thick bottom about fifty milliliters of peeled sunflower oil, add the chopped vegetables and put them to fry. Fry for seven minutes on medium heat, constantly stirring, so that the vegetables are fried evenly, but not burnt.
3. Add the chopped garlic or grater, pour in the water so that it covers the vegetables for at least three centimeters, and cook for a quarter of an hour.
4. Put curry and ginger, add salt to your taste and mix.
5. Enter the cream, boil the soup without boiling for another three minutes and remove from the stove.
6. Beat the slightly cooled pumpkin soup with a blender until thick mashed potatoes, warm.
7. Pour the soup into plates, and on the surface, starting from the center, draw circles of different diameters with sour cream and use a toothpick to draw a pattern by drawing it across the circles from edge to center. Sprinkle with seeds.
How to cook an unusual pumpkin soup quickly and tasty with mushrooms
Ingredients:
• 300 grams of fresh small champignons;
• 250 grams of pumpkin;
• one onion;
• small parsley root;
• two medium-sized potatoes;
• one ripe tomato, fresh.
Cooking method:
1. Dice the mushrooms, chop the onion finely, chop the parsley root, mix and passerize in refined vegetable oil until soft.
2. Pour two cubes of hot water into sliced potatoes with pumpkin and boil them for ten minutes.
3. Add mushroom roasting, slices of tomatoes, put salt and pepper and cook the soup with a slight boil until it is ready.
4. Finely chopped greens, sprinkle the soup on top when bottling or dip it in the soup after cooking.
How to cook kids pumpkin soup quickly and tasty
Ingredients:
• pumpkin, pulp - 500 grams;
• 400 grams of potatoes, medium-boiled;
• two hard-boiled eggs;
• 450 grams of chicken breast, chilled fillet.
Cooking method:
1. Thoroughly wash the chicken breast in a single piece under the tap, remove the films and cut the flesh into small, thin slices. Put to boil the broth, bay meat 2 liters. cold boiled water.
2. In a separate pan, always with a thick bottom, put the pumpkin pulp cut into small pieces, potato wedges, add half the finished chicken stock and three large tablespoons of vegetable oil. Stew until tender.
3. Turn the boiled vegetables into mashed potatoes, add the remaining half-liter of broth along with chicken and finely chopped eggs. Boil the soup over minimal heat for three minutes.
4. It is advisable to serve such a soup with sour cream and chopped greens, and put croutons on each plate.
How to Cook Portuguese Pumpkin Soup Quickly and Deliciously with Cheese
Ingredients:
• a pound of juicy pumpkin pulp;
• one clove of garlic;
• half a liter of broth, chicken;
• a small onion;
• 80 ml of 11% cream;
• 70 grams of hard "Kostroma" cheese;
• a small pinch of nutmeg powder.
Cooking method:
1. Pour the pumpkin pulp cut into slices with a small volume of water, about half a liter, and set to boil on the minimum possible heating until it is completely softened for about a quarter of an hour. Grind through a rare mashed sieve.
2. In a thick-walled pot, or pan, heat and slightly heat the oil and warm the onion in it until a juicy amber color. Add chopped garlic with a knife or press and fry for one minute.
3. Add the pumpkin puree, pour the broth and, stirring well, bring to a boil.
4. Reduce heat, pour cream, put finely grated cheese on the grater and mix well again so that the cheese melts and evenly spreads over the soup.
5. Add nutmeg, pepper to taste, add salt.
How to cook an old Germanic pumpkin soup quickly and tasty
Ingredients:
• 300 grams of tenderloin, beef;
• head of a bitter onion;
• three large tubers of medium boiled potatoes;
• 250 grams of pumpkin pulp, without peel;
• a small carrot;
• two tablespoons of poppy seeds;
• a tablespoon of a mixture of parsley and dill dried and as much fresh;
• sour cream 20%;
• butter "Peasant";
• baking wheat flour.
Cooking method:
1. Prepare the meat - cut into slices, bread with flour and quickly fry, temporarily shift to another dish.
2. Slightly increase the heat, add a little oil and pass the onions and carrots in it. Onions should be chopped smaller, and carrots, on the contrary, are grated with a coarse grater. Grate the pumpkin with the same grater, rinse with cold water and decant the poppy.
3. All products, except sour cream and herbs, are placed in a pan, the potatoes should be cut into slices, and pour about 1.5 liters of boiling water. Bring to a boil and salt, taking a sample.
4. Give no more than a minute to boil, remove the heat to the minimum possible and tightly cover it with a lid. Soup will be stewed for an hour and a half, it will be very good if you put a clean, damp rag on the edge of the lid to further reduce the steam output.
5. At the end, we extract the leaves of parsley, pepper, you can still slightly salted. Sprinkle with herbs and insist for half an hour. When you leave, add sour cream, for the beauty of the dish you can replace it with low-fat frozen cream.
How to make pumpkin soup fast and tasty - tricks and tips
• For pumpkin vegetable soup, carrots should be taken thin and medium-sized cut into half rings.
• Pasta or cereals are best boiled separately and put in soup at the end of cooking, then the broth will not cloud.
• When roasting vegetables are well browned if you add a little sugar to them.
• Mashed soups, in which cream is added, do not boil, but only slightly warmed up with minimal heating, so that the cream does not clot.
• Salt the soup puree only at the end of cooking, so that the vegetables are boiled faster, and it was easier to grind in the puree.
