Pumpkin cream soup

Pumpkin for a long time used in cooking. Few people know, but dishes from it were served on the most notable tables. These recipes were forgotten with time, but the interest in proper nutrition made the culture popular again. Kashi, side dishes and desserts are on the move again, and pumpkin cream soup, a cream recipe, is considered a real masterpiece of the restaurant kitchen.

Cooking this dish is easy and at home: the recipe is quite simple. Pumpkin soups, when properly prepared, are tasty and healthy, especially if cream is among the ingredients. They make the dish airy, light and at the same time nutritious and satisfying.

Simple Pumpkin Cream Soup

This is the most simple pumpkin cream soup - a recipe with cream, without complex components.

Simple Pumpkin Cream Soup

Ingredients:

  • pumpkin - 150 g;
  • butter - 50 g;
  • lemon peel;
  • salt;
  • cream - 0.5 l.

Cooking:

  1. Pumpkin peeled and seeds are cut and diced.
  2. Pour the pulp with a small amount of water and stew until cooked in a sealed container.
  3. Ready vegetables are rubbed through a fine sieve or whipped with a blender.
  4. Add the butter to the puree and bring it to a boil.
  5. Soup is salted to taste, chopped into it lemon peel and again as much as possible heated.
  6. The dish is slightly cooled, diluted with cream and served to the table, sprinkled with favorite greens.

Recipe from Julia Vysotsky

Cream of pumpkin soup with cream from Julia Vysotsky won the hearts of many fans of her program. Grateful reviews about the recipe speak for themselves.

TV star pumpkin cream soup

Ingredients:

  • pumpkin pulp - 500 g;
  • cheese - 100 g;
  • onions - 2 pcs .;
  • carrots - 2 pcs .;
  • half orange peel;
  • lemon peel and juice;
  • butter - 50 g;
  • fat cream - 200 ml;
  • cilantro - 2 bundles;
  • celery - 2 stalks;
  • pepper - 5-6 peas;
  • olive oil - 2 tbsp. l .;
  • bay leaf - 3 pcs .;
  • white pepper - on the tip of a knife;
  • salt (preferably sea);
  • garlic - 1 slice.

Cooking:

  1. The soup is based on vegetable broth, for which both carrots and celery are peeled and cut into large pieces and halved one onion. Add garlic, part of cilantro, 1 bay leaf and pepper to the pan.
  2. Vegetables add salt and fill with one and a half liters of boiling water and put on the stove. When the broth boils, it is boiled for another 7-10 minutes, and then filtered.
  3. The second onion is peeled, cut and fried in butter and olive oil. You can’t bring it to the golden crust - you just need to achieve transparency.
  4. Pumpkin pulp is cut into cubes and spread in a pan with onions. Together, the vegetables are stewed for one minute, after which they are poured with hot broth, seasoned, add bay leaf and cook until the pumpkin is soft.
  5. Vegetables are carefully ground with a blender or rubbed through a fine sieve. Puree diluted with broth to the desired consistency.
  6. In the cream, add orange and lemon zest, squeeze the juice.
  7. To the table, the soup is served warm, adding cream, chopped cilantro and grated cheese.

Pumpkin soup with chicken

Pumpkin Cream Soup with Chicken

Ingredients:

  • chicken - 600-700 g;
  • pumpkin - 500 g;
  • onions - 1 pc .;
  • potatoes - 2 pcs .;
  • celery - 1 stalk;
  • nutmeg or butter;
  • butter 50 g;
  • cream 33% - 200 ml.

Cooking:

  1. To cook pumpkin cream soup with chicken, first boil the clear broth from the carcass.Broth from the carcass
  2. Onions are peeled, coarsely chopped and lightly fried.Bow
  3. Potatoes and pumpkin cut into cubes and add to the onions alternately - first the tubers, and after 2-3 minutes of their companion. Pass the vegetables for 5 minutes.Pumpkin cut into cubes
  4. Add a little chicken broth to the dishes and stew the ingredients to softness.
  5. Using a blender or using a fine sieve, the contents of the pan are turned into cream, gradually diluting with broth.Pumpkin Cream Soup with Chicken
  6. Ready soup salt and add to it nutmeg.
  7. Soup is served with cream, meat and chopped cilantro.

Pumpkin soup in a slow cooker

Pumpkin cream soup in a slow cooker

Ingredients:

  • pumpkin pulp - 500 g;
  • carrots - 150 g;
  • onions - 1 pc .;
  • tomato paste - 20 g;
  • butter - 50 g;
  • cream 33-35% - 1 tbsp .;
  • water - 0.5 l.

Cooking:

  1. To make pumpkin cream soup in a slow cooker, first fry the onions to transparency.
  2. Sliced ​​carrots and the main ingredient are added to the bowl and passaged for a few minutes.
  3. Add tomato paste to vegetables, mix and pour water. In the mode of "Quenching" or "Soup" bring the components to readiness.
  4. The bowl is opened, the broth is drained from it, and the blender is turned into mashed potatoes, then diluted with liquid to the desired consistency.
  5. In the soup lay out the cream, stir and bring to the boil again in the desired mode.
  6. Served with chopped greens.

Pumpkin cream soup is not only tasty, but also very useful, including for children. In terms of nutrient content, it is superior to many other first courses. Sadly, most consumers do not even consider such a melon culture as a component of the diet. But this unpretentious vegetable can always become the basis of a tasty and satisfying lunch.

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