Every season, Anya from her favorite blog Golubka Kitchen shares a list of products and simple ideas to help you plan a delicious and healthy vegetarian diet for every day. One of the main autumn vegetables is, of course, pumpkin. If you bake a pumpkin at the weekend, within a week you can cook soup and a side dish with it, add it to pastries or hummus. In this post - a recipe for a simple and delicious soup of baked pumpkin, apple and aromatic herbs.

Planning my diet for a week in advance is my dream, but so far I can only cook soup for 2-3 days, cook for two days, or soak brown rice and quinoa in the evening. It often seems that baked or cooked vegetables will last for several days, but in reality everything is eaten in one or two days at the most. One could assume that this is the appetite of a nursing mother and a young father, but even before the birth of a child, we rarely managed to stock up on food;) Especially if the dishes come out as tasty as this soup - you want to eat it for both lunch and dinner .

Easy Roasted Pumpkin Soup

• 1 medium butternut squash
• 1 st. a spoonful of coconut oil
• 1 large yellow onion, chopped
• 1 green apple, peeled and cored and chopped
• 2 garlic cloves
• 1 teaspoon coriander, preferably freshly ground
• 1 st. tablespoon chopped sage and rosemary
• sea ​​salt
• freshly ground black pepper
• 3 glasses of water

1. To roast the pumpkin, preheat the oven to 200°C and line a baking sheet with parchment paper. Cut pumpkin in half lengthwise and remove seeds. Brush the pumpkin with coconut oil and sprinkle with salt and pepper. Bake for about 40 minutes or until soft.
2. Heat oil in a saucepan over medium heat. Add chopped onion, apple, garlic, coriander and herbs. Simmer for about 10 minutes.
3. Add the roasted pumpkin pulp, salt, pepper, and three cups of water to the pot. Bring to a boil and then simmer over medium heat for about 10 minutes.
4. Blend the soup in a blender until smooth. Add salt and pepper to taste and serve! In the refrigerator, soup can be stored in a covered container for up to 5 days.

* More ideas and recipes for the autumn menu - on the blog

Delicious and healthy creamy pumpkin soup is a great healthy meal option for the whole family. In addition to the main ingredient - an orange vegetable, the composition of the dish may include meat, seafood, dairy products and other ingredients. The delicate texture of the soup and excellent composition are suitable as food for adults and young children. It can be eaten by those who have health problems, in particular with the work of the digestive and endocrine organs.

The main thing when cooking this dish is to prepare all the products in advance, as the soup is cooked very quickly - in less than half an hour, despite a number of cooking processes. The consistency of the dish is tender, light with an amazing taste and aroma. This soup will be an excellent alternative to the traditional first courses that all housewives cook every day in their kitchens.

The dish is prepared on the basis of:

• pumpkin pulp - 0.5 kg;
• onion;
• butter - 20 g;
• broth or water - 350 ml;
• black ground pepper;
• carrots - 1 small root vegetable;
• garlic - a couple of cloves;
• olive oil - 20 ml;
• ground ginger - to taste;
• salt;
• cream - 3 tbsp.

First you need to clean and cut all the vegetables. Pumpkin and carrots are cut into large pieces, onion into half rings, garlic into small cubes. After that, in a deep container - a frying pan or a saucepan, heat both oils used according to the recipe and fry the garlic and onions. Carrots, a pinch of nutmeg and ginger should also be sent there, pour in a ladle of broth or water, cover with a lid. Stew vegetables over low heat for 12 minutes.

When the carrots become soft, the main product, pumpkin, is added to the saucepan, fried a little and poured with broth so that it completely covers all the components of the dish. All this should be simmered for about 25 minutes, until all products are fully cooked. At the end, salt and pepper are added.

After cooking the vegetables, drain the liquid into a bowl and use an immersion blender to chop the vegetables, turning them into a puree. The broth is added to the vegetables gradually, until the desired soup consistency is obtained. When the dish is ready, it must be sent back to the stove, turn on a small fire, pour in the cream, mix everything, bringing to a boil. The finished product is poured into plates immediately after preparation. Top with parsley or celery.

How to cook with chicken?

Nutritious, but low-calorie soup is made from pumpkin and tender chicken fillet. It must be in the diet of young children and adults, as it will help the internal organs to function correctly and without failures. Pumpkin will saturate the body with carotene, vitamins and microelements, meat with protein, which is involved in the structure of cells. You can eat this soup for breakfast, lunch or dinner. It is light, quickly absorbed by the body, does not create a feeling of heaviness.

You can cook food from:

• chicken fillet - 0.5 kg;
• pumpkins - 550 g;
• carrots - a couple of pieces;
• butter - 40 g;
• vegetable fat - 60 ml;
• Luke;
• white bread - a few slices;
• pumpkin seeds;
• garlic - 2-4 cloves;
• cream - 180 ml;
• salt, pepper;
• greens of dill, parsley or celery.

Chicken fillet should be washed, cleaned of the film, cut into pieces and put on fire, filled with clean water. The pumpkin is peeled, cut into medium-sized cubes and laid out on a baking sheet, previously greased with vegetable fat. To it you need to add spices, salt, a garlic clove passed through a press. Oil is laid out on top of the vegetable and all this is sent to the oven for baking. The cooking time of the vegetable is 15-20 minutes at a temperature of 190 degrees (bake until tender).

While the pumpkin is cooking, the onion, the remaining garlic and carrots are fried in a saucepan. After the appearance of a golden crust, the vegetables are sent to the meat and boiled until tender. At the end, all products are combined and crushed with a blender. The density of the soup is regulated by the broth left after cooking the meat. Before serving, cream is added to the brew, everything is whipped, salted to taste and served. Fried croutons, dried seeds and greens are laid out on top of the puree in portioned plates.

A variant of a delicate dish with cream

Creamy pumpkin soup with cream is prepared in many countries, and in some it is equated with a national dish. Such an honor for this dish is not without reason, because it has a delicate pleasant taste, is quickly prepared and incredibly useful for the body.

You can cook soup in 35-40 minutes, from:

• pumpkins - 0.4 kg;
• potatoes - a couple of medium-sized tubers;
• carrots - several large root crops;
• bulbs;
• ground nutmeg - a teaspoon without a slide;
• fat cream - 0.5 cups;
• salt, pepper;
• dried greens.

Carrots, pumpkins and potatoes need to be peeled, washed, cut into cubes of approximately the same size. Put them in a saucepan, add a little water and simmer over low heat until tender.

Separately, in a frying pan in oil, it is necessary to fry the onion rings until golden brown, combine with vegetables, add spices. With an immersion blender, all products must be mashed, add cream and put on fire. When the mass begins to boil, you need to turn off the fire, pour the soup into bowls and serve to the guests, adding spices.

With added potatoes

What is soup without everyone's favorite potatoes? This is what the cook probably thought when he decided to combine potatoes and pumpkin in one dish. This is ideal for those who do not want to get the rich taste of an orange vegetable in a dish. The potato perfectly muffles it, complements the dish, and the milk included in the composition gives a delicate taste and amazing texture.

To prepare the soup you need to stock up:

• pumpkin pulp - 350 g;
• potatoes - 350 g;
• butter - 40 g;
• milk - 1 tbsp.;
• pepper, salt.

Pumpkin and potato tubers are peeled, cut into large cubes and put into a cooking container. Water or broth is added so that it only slightly covers the vegetables. After boiling, cook food under a lid, over low heat until tender.

Next, the vegetables need to be chopped into a uniform mass, season, add salt and pepper. After all this is poured with milk, butter is added and heated over a fire until it boils. At the end, you can add fresh or dried herbs. It is good to serve such a soup with croutons of white bread.

with ginger

Pumpkin soup with ginger and spices is traditional in Moroccan cuisine. It turns out fragrant and quite satisfying, despite the lean composition.

You can prepare a dish from:

• pumpkins (any variety) - 0.4 kg;
• ginger - 25 g;
• potatoes - a couple of medium tubers;
• onion;
• bay leaf;
• water - 450 ml;
• couscous - 6 tablespoons;
• vegetable oil - 30 ml;
• salt - to taste;
• garlic - a couple of cloves;
• butter - 20 g;
• coriander, black ground pepper;
• boiled water - about 8 glasses.

All vegetables are peeled and cut immediately before cooking. First, diced onion is fried in a saucepan, then grated ginger root and finely chopped garlic are added to it. The right amount of coriander, pepper and bay leaf is sent next. All this should be fried for about 60 seconds.

Next, potatoes are sent to fry, cut like soup and pumpkin, hot water is added and all this is cooked for about 25 minutes. At the end of cooking, you need to remove the lavrushka from the water, otherwise it will hopelessly spoil the taste of the finished dish. Cooked vegetables are interrupted by a blender and set aside.

In the meantime, separately in a container, steam the couscous (called "bulgur" in Turkish) with water, adding a little salt. When the cereal is cooked, it must be added to the soup, mix. Serve the finished dish to the table in a warm form.

Recipe for cooking in a slow cooker

This wonderful soup in a slow cooker can be cooked in a matter of minutes - quickly, simply, supplementing with various ingredients according to the season (tomatoes, zucchini, etc.). Light and tasty, it always turns out when cooking in a miracle machine.

To prepare food according to this recipe, you should stock up:

• meat or vegetable broth - 0.5 l;
• pumpkin - 450 g;
• potatoes - 250 g;
• leek - a few pieces;
• carrots;
• garlic - a couple of cloves;
• vegetable fat - 40 ml;
• salt, pepper.

By selecting the “Baking” mode, you need to heat the fat along with the garlic cloves, peeled and divided into 2 parts. Pumpkin, carrots, potatoes, onions should be peeled and cut into large pieces. In the same mode, it is necessary to fry the vegetables for 12 minutes, pour them with half a portion of the broth and turn on the “Stew” mode. You need to cook the food for about 55 minutes, then grind it with a blender, adding the remaining broth. At the end, add spices and pour into plates.

Cream of pumpkin and milk soup

Many seasonally cook milk pumpkin porridge, adding cereals and various dried fruits to it. Instead of a sweet dessert, you can cook a delicious nutritious soup based on pumpkin and milk, which will surely appeal to all households.

It is prepared from:

• pumpkin pulp - 300 g;
• Luke;
• carrots;
• milk - 100 ml;
• olive oil - a couple of tablespoons;
• salt, pepper.

The pumpkin is peeled and cut into cubes, the carrots are rubbed on a grater, the onion is cut into cubes. Onions and carrots are fried alternately, after which pumpkin is added to them. When the vegetables are lightly fried, they need to be poured with water and simmer until tender.

When the pumpkin is cooked, you need to pour milk into the vegetables, bring to a boil, add spices. Beat everything in mashed potatoes, serve with bacon and crackers.

Delicious variation with cheese

An interesting option for making pumpkin soup is a recipe with hard cheese. It will give the dish a characteristic viscosity, tenderness. If you prepare the products in advance, you can cook the dish in 15-20 minutes.

To prepare the dish you need to take:

• pumpkin pulp - 600 g;
• carrots - 3 root crops;
• leek - 1 pc.;
• ginger - 25 g;
• parsley and dill;
• Bay leaf;
• salt, spices;
• garlic;
• hard cheese - 150 g;
• cream - 2 tbsp.

First you need to boil the vegetable broth. To do this, put chopped leek, ginger, herbs, parsley, add salt into the pan. Separately, in a saucepan in oil (it is better to use a combination of a creamy and vegetable component), you should fry the garlic, after the pumpkin pulp, cut into bars and carrots, add a little broth to them and simmer until the vegetables are soft.

After cooking pumpkins and carrots, you need to chop them with a blender, adding the prepared broth. You can not put products from it in the soup, because they have already given all their taste and aroma to the fat. Without removing the soup from the heat, you need to add cream and grated cheese to it. A dairy product should be chosen of good quality, which will immediately melt in a hot brew.

To prepare food, you should take:

• pumpkin pulp - 900 g;
• onions and carrots - 2 pcs.;
• water - 900 ml;
• low-fat cream - 120 ml;
• shrimp - 350 g;
• garlic cloves - a couple of pieces;
• a little salt, pepper, cumin, coriander, nutmeg and other favorite seasonings.

Onions cut into half rings and grated carrots are fried in butter until golden brown. Pumpkin juicy pulp is peeled, cut into pieces of the same size, poured with water and cooked over medium heat along with roasting and spices. After cooking, everything is crushed with a submersible blender, mixed with cream.

Separately, garlic cloves are fried in oil in a pan, after which the right amount of peeled shrimp should be added to them. You need to fry seafood over low heat until cooked, then arrange it on plates with soup. Separately, you can fry a white baguette grated with your favorite spices and serve with pumpkin puree.

From the ingredients you should stock up:

• pumpkin - 150 g;
• carrots - 40 g;
• potatoes - 50 g;
• onion - 20 g;
• sweet and sour apple - 50 g;
• olive oil - 30 ml;
• lavrushka;
• allspice;
• purified water - 250 ml;
• salt.

Boil water in a saucepan, then add carrots with potatoes, parsley, pepper and oil to it. After 8 minutes of cooking, you need to add the remaining products to the container - pumpkin, apple and onion. Bay leaf with pepper from the broth at this stage can be removed.

When the vegetables are ready, they need to be mashed, garnished with herbs and served. It is good to eat such a soup with black bread or crackers. This dish is a great option for people of all ages who want to eat well and eat well with health benefits.

Hello my dear friends! Probably, by my absence for a month, you guessed that something was happening. Even the absence of events is an event when it is out of the norm. Oh how twisted!

Twisted - untwisted.

For several years I thought about moving my brainchild to a “new home”. There were many reasons for this, and at the end of last year I decided: New Year - new beginnings. And it's not just symbolic. January is the perfect time for this: while you, I'm sure, enjoyed the holidays, pleasant meetings and delicious food, I dived into the wilds of an unfamiliar world and worked on creating a new site. I believe you will love it!

With sincere culinary maniacs

and sincerely delicious wishes,

Galina Artemenko

Hi Hi! I continue my series of New Year's collections, and today the next step is ... snacks! Again! There just aren't many...

So, today we are preparing the cutest mini-muffins with cheese, a snack cake with olives, onions and nuts, as well as a deliciously served liver cake.

How to cook a lot of appetizers for the festive table and not get carried away? Snack oils! This is one of my favorite table themes, and today we are preparing as many as six types!

Hi Hi! Crazy time continues when you want to do everything at the same time and be able to relax. In December, the topic of finding a balance is more relevant than ever: what you still want to do, but not at any cost, and what is better to leave (either for later, or in the past year).

Finally, the New Year will come! So I offer you two recipes in order to complement the snack table. Fish snacks are always on point, right?

My unequivocal top of what I always leave (for later or in the past year - it’s how the mood will be here) is general cleaning. Honestly, I never do spring cleaning! The traditional top time for this “joy” is either before the New Year or before Easter. The risk, as they say, is maximum! But it was not in vain that I put the word “joy” in quotation marks, since I don’t like to devote some long time to putting things in order, even if everything you need to do little by little for some time. So the “hostess” (one of my least favorite words, by the way!) is so-so from me, and I try to maintain cleanliness with the usual routine cleaning. But here's something rare at this time of the year, I still decide. For example, this year I washed the curtains.

You can blame me for this approach to housekeeping or not - in this matter, as in food, everything can be expressed in just one word: TASTE. Someone loves sparkling cleanliness and is ready to induce it, devoting time to this throughout the week. Someone polar ready to live in complete chaos. Someone wants to do everything on their own, but for someone it is better to entrust the care of cleanliness to a professional. The main thing, in my subjective opinion, is the sanitary measures necessary for a normal life, peace of mind and a satisfied state in the end. I believe that if the plafonds are not washed, but the brain does not let go, you either need to accept the reality and calm down, or wash the plafonds. About ceiling lamps, the example is not accidental - I just plan to accept them as they are.

Cleaning cleaning, and the New Year will come, as I already said at the very beginning. The two recipes that I share today are from my book (there these recipes are presented in a step-by-step version).

homemade sprats

800 g freshly frozen capelin
2 tbsp. l. black tea (medium or small leaf is best)
2 tbsp. l. vegetable oil
2 tbsp. l. soy sauce
1 tsp natural liquid smoke
1 tsp mustard seeds
1 tsp salt
0.5 tsp Sahara
5 black peppercorns
3 allspice peas
2 cloves
1 bay leaf

Defrost the fish, remove the heads and entrails.

Pour the tea leaves with 1 cup boiling water and leave for 10-15 minutes, then strain. Further, I will describe the process for a multicooker, but you can do the same thing just on the stove, or you can do it in the oven! So…

Pour the tea leaves into the multicooker bowl, add salt, sugar, soy sauce, liquid smoke, vegetable oil and all the remaining spices to it. Lay the capelin in the resulting marinade with the backs up, trying to arrange the fish tightly to each other.

Select the operating mode "Extinguishing", time - 1 hour. At the end of the program, switch the multicooker to the "Simmering" mode, if your model has one, and cook for another hour. If there is no such mode, select the heating mode for 1 hour. At the end of the multicooker, turn it off and leave the capelin under the closed lid until it cools completely, and only then can the fish be transferred to a convenient container.

For cooking on the stove simply simmer the capelin on the lowest possible heat for 2 hours and leave to cool under the lid.

For cooking in the oven send a container with fish there and cook at 150 ° for 1 hour under a lid or foil, and then turn off the oven and leave the capelin in it until it cools.

Mackerel Riyette

Defrost the mackerel and cut off the head, carefully clean the insides and rinse the carcass. Cut the onion into rings and, together with the bay leaf, send it to the multicooker bowl. Lay the mackerel on top. Season with salt and pepper. Pour in the wine, close the multicooker lid and cook in the “Baking” mode for 15 minutes.

Cut the fish carcass with forks into small fiber pieces, removing the backbone and bones. Add smoked fish, cut into small cubes, to the mackerel. Chop the green onion and mix with the fish base. Season the rillette with salt, pepper, pour in the vegetable oil and add the fish sauce. Mix thoroughly.

Serve such a pate well on slices of toasted bread.

***
Let me remind you about my book with recipes for a slow cooker - this is a whole hundred of the most diverse recipes, among which you will find simple and quick recipes for every day, as well as recipes for special occasions. Everything from soups to pastries and drinks. You can buy it

Useful, bright, fragrant, dietary - it's all from pumpkin cream soup! Take a look at our selection of recipes and choose the best one.

• 500 g pumpkin;
• 300 g potatoes;
• 1 PC. onion;
• 1 st. l. vegetable oils;
• 1 tsp ginger;
• 1.5 cups of milk;
• 100 g of wheat crackers;
• salt, spices - to taste.

Wash potatoes and pumpkin, peel and cut into small cubes.

We clean the onion and cut it finely. We turn on the multicooker in the “Frying” mode and fry the onion in vegetable oil for 5 minutes.

Add potatoes, pumpkin, spices to the onion and pour boiling water so that it slightly covers the vegetables. Salt and cook in the "Extinguishing" mode for 15 minutes. Ginger rub on a medium grater and add it to the prepared vegetables.

Drain the broth. Blend the resulting mixture in a blender until pureed.

We return the vegetables to the slow cooker and dilute with hot milk. Warm up in the "Soup" mode for 10 minutes.

Serve pumpkin puree soup cooked in a slow cooker with crackers.

Recipe 2: cream pumpkin soup with cream (step by step)

• Pumpkin peeled - 1 kg.
• Onion - 100 g.
• Butter - 20 g.
• Vegetable broth - 1 l.
• Garlic - 1 clove
• Cream - 150 ml.
• Zira - 0.3 tsp
• Spices - to taste
• Salt - to taste

For pumpkin puree soup according to the classic recipe, the pumpkin must be peeled, core cut and cut into cubes with a side of about 2-3 centimeters.

Peel and cut the onion.

Add butter to the heated skillet. Put pumpkin cubes and onions there.

On medium heat, fry the pumpkin with onions for five minutes, not forgetting to stir occasionally. Thanks to this light frying, the soup will become richer in taste.

Heat the broth in a saucepan (I always have frozen in the freezer) and add the contents of the pan to it: fried pumpkin with onions.

Bring everything to a boil, reduce heat and simmer for twenty minutes until the vegetables are soft.

Add pepper, salt, peeled and chopped garlic, ground cumin. Of course, you can not put zira, but I highly advise!

Remove the saucepan from the heat and use an immersion blender to puree the mixture into a smooth puree. If there is no such blender, everything can be chopped in a blender bowl by transferring vegetables and broth there.

Roast the pumpkin seeds in a dry frying pan.

Pour the classic pumpkin puree soup into bowls and sprinkle it with parsley, adding a few seeds. Serve immediately and enjoy!

Bon appetit and delicious soup!

Recipe 3, simple: pumpkin puree soup with vegetables

All vegetables are lightly fried beforehand and this subtlety gives a completely unique taste to the dish. Try to cook and judge for yourself.

• 800 g fresh or frozen pumpkin pulp
• 2-3 carrots
• 3 medium potatoes
• 1 large onion
• butter for frying
• bunch of dill
• salt, black ground pepper
• 1-2 garlic cloves
• 2 celery stalks (optional), I cooked without it this time

Wash potatoes, peel, cut into cubes. Put 1 tbsp in a heated pan. l. or a little more butter, you can add a little vegetable oil. We spread the potatoes and fry it until golden brown.

We put the finished potatoes in an empty pan, in which we will cook pumpkin soup-puree. And add more butter and a little vegetable oil to the pan, put the peeled and diced pumpkin and also fry it until golden brown, then transfer it to the pan with the potatoes.

I used ready-made frozen pumpkin, cut into small pieces, to make soup puree. In fact, if you're making raw pumpkin soup, you don't have to cut it so finely, cut it like a potato, or even bigger.

Now clean the onion and cut it into small cubes. Saute in butter until transparent.

We clean the carrots, rub on a coarse grater, add to the pan to the onion and continue to fry for 5-7 minutes over low heat, stirring occasionally.

We spread the onion with carrots in a saucepan with potatoes and pumpkin. If you like the taste of celery, you can add two finely diced stalks to the pot at this point.

Fill the contents of the pan with boiling water just above the level of vegetables. Salt, bring to a boil and cook over low heat until the vegetables are cooked. This is not very long, since all our vegetables are pre-fried.

When the vegetables are ready, grind the contents of the pan with an immersion blender, then bring to a boil again.

Add chopped garlic, ground pepper, stir, taste, add salt if necessary.

Turn off. Let the soup brew for 15-20 minutes.

When serving, put finely chopped dill in each plate, and also offer a lemon cut into quarters. Drizzled with lemon juice, the pumpkin puree soup acquires a simply excellent taste. I borrowed this subtlety in Turkey, where, as you know, soups are prepared mainly in the form of mashed potatoes. In any cafe, you are offered a lemon by default, or you just take it yourself near the cash register, where lemon quarters always lie next to sliced ​​bread.

Recipe 4: Quick pumpkin cream soup with cream

• pumpkin - 500 gr.
• potatoes - 2 large
• carrot - 2 large
• onion - 1 large
• nutmeg (ground) - 1 teaspoon
• heavy cream - 100 ml or milk - 200 ml
• salt, pepper - to taste
• dried oregano (or any herb of your choice) - for serving

Peel vegetables and cut into large cubes. Put the vegetables to cook for half an hour - an hour.

Water can be poured into a full pan or so that it covers vegetables by 5 cm.The density of our soup will depend on the amount of water.

While the vegetables are cooking, finely chop the onion and fry until golden. I do it, as usual, in ghee.

We separate the prepared vegetables from the broth (you can put them in a deep bowl) and puree with an immersion blender, after adding the onion.

Our cream soup is almost ready, it remains only to add milk or cream, ground nutmeg for piquancy and spices to taste. Mix everything well, put on fire, bring to a boil and turn off.

When serving, you can sprinkle pumpkin cream soup with any fragrant herbs (they are sold in ready-made bags in any supermarket in the spice department) to your taste. I have dried oregano.

Recipe 5: Pumpkin Garlic Cream Soup (Step by Step Photos)

• Pumpkin 650 g
• Garlic 2 tooth
• Olive oil 1 tbsp. l
• Butter 10 g
• Onion 1 pc
• Potato 1 pc
• Chicken broth 0.5 l
• Water 0.25 l

Preheat oven to 200 gr. Cut 650 g of pumpkin pulp into large pieces with a side of about 3 cm. Place in a single layer on a baking sheet. Put in 2 unpeeled garlic cloves. Salt and pepper to taste. Drizzle with olive oil.

Bake for 20-30 minutes until done. Pumpkin should be soft.

Melt the butter in a saucepan. Add a small finely chopped onion. Cook, stirring, until soft.

Then add medium sized potatoes, peeled and coarsely chopped. Cook, stirring, for a couple more minutes.

Add broth and water. Bring to a boil and cook covered for 15 minutes until the potatoes are tender.

Add roasted pumpkin and garlic squeezed from the peel. Bring to a boil and remove from heat.

Puree the soup with an immersion blender. Serve with herbs, sour cream, cream or cheese. Bon Appetit!

Recipe 6: how to cook pumpkin cream soup (photo)

• Pumpkin - 350-400 g
• Cream (any fat content) - 100 ml
• Onion - 1 pc.
• Tomatoes - 1 pc.
• Salt and black pepper - to taste
• Red ground pepper - to taste
• Vegetable oil - 2 tbsp.
• Garlic - 2 cloves

First, cut the pumpkin into small pieces.

Heat the vegetable oil in a saucepan and fry the chopped onion and garlic over low heat for five minutes. If the onion is large, then you need to take only half, if the average, then you can whole.

Scald the tomato with boiling water and remove the skin from it. You can take one medium tomato or several cherry tomatoes.

Add pumpkin and tomatoes to onions and stir. At this stage, you can add a little red ground pepper if you like it spicier. Let simmer over medium heat for 15 minutes, stirring occasionally.

Pour hot boiled water into the pan so that it covers all the vegetables. Cook until the pumpkin is soft.

When the pumpkin is cooked, strain the broth into a bowl through a sieve, and leave the vegetables in the saucepan.

Use a blender to puree the pumpkin.

Add one ladle of broth and whisk again.

Now pour the cream and mix everything again. If the soup is too thick, add more broth.

Return the pot to the stove and bring to a boil. Salt and pepper to taste.

Recipe 7, step by step: Vegetable puree soup with pumpkin

One of the variations of a healthy and tasty pumpkin soup is a gentle pumpkin cream soup with cream. The cream in this recipe softens the taste of vegetables, giving the structure of the soup a velvety texture and some special softness. The taste of pumpkin is not felt at all, this soup can be prepared for the whole family, adding to everyone's plate what he loves. For men, put fried bacon and season the soup with hot pepper, pour crackers, pumpkin seeds for children, and add a piece of boiled chicken, greens for yourself - in general, choose what you like.

In the pumpkin cream soup with cream, the recipe for which is proposed, other vegetables are added, the pumpkin will not be soloed in this recipe. Potatoes will make the soup more nutritious and satisfying (by the way, it can be excluded or replaced with celery in a smaller amount), carrots and onions will give their taste and make a difference. The soup is made with water, but you can boil it with vegetable or chicken broth.

• pumpkin (peeled pulp) - 400 gr;
• potatoes - 2 pcs (or a piece of celery root);
• onion - 1 large or 2 small;
• carrots - 1 pc;
• water or broth - 1-1.2 liters;
• any vegetable oil - 2-3 tbsp. spoons;
• cream (fat content 10-15%) - 200 ml;
• salt - to taste;
• spices - of your choice;
• greens, croutons, fried bacon - for serving soup.

Vegetables will be lightly fried, and so that they do not absorb a lot of oil, we will make the cuts not very small. Cut the onion into medium sized cubes. We cut the carrots into plump circles, cut the large ones in half or into four parts.

Cut the pumpkin and potatoes (celery root) into medium-sized cubes.

In a cauldron or a saucepan with a thick bottom and walls, heat the oil. Put the onion in it, saute until soft, without browning.

Add pumpkin pieces and stir. Fry the pumpkin for 7-8 minutes, stirring so that the onion does not burn. The fire is not strong, the pumpkin should, as it were, be stewed in oil, softening a little.

Pour the potatoes and carrot pieces into the pan. Fry (stew) in oil for several minutes until the carrots and potatoes absorb the remaining oil. Be sure to stir, the potatoes may stick to the bottom.

Pour the stewed vegetables with water or broth, barely covering them with liquid. Salt to taste. We cook vegetables at a low boil, readiness is determined by potatoes. If the potato breaks easily when pressed, you're done.

Turn off the heat and let the soup cool down a bit. In a blender, grind everything into a smooth, thick puree. Or we take out the vegetables with a slotted spoon, load them into a blender glass, chop. We return to the pot with the broth, stir immediately, the soup should become thick and homogeneous, without lumps.

We put the pumpkin soup on a very quiet fire, warm it up. Pour cream of any fat content into the hot soup, immediately stir with a spoon. We heat the cream soup, bring it almost to a boil, but do not let it boil, so that the cream does not curdle. Turn off the fire, cover the soup and let it brew for five minutes on the stove.

While the soup is infusing, gaining flavor, fry thin slices of bacon in a dry frying pan until crispy. We dry the cubes of bread (in a pan or in the oven), cut the greens, take out the spices. We pour pumpkin cream soup into bowls, add to each what your eaters love, and call everyone to the table. Bon Appetit!

Recipe 8: Pumpkin Puree Soup with Turkey and Cream

• Ripe pumpkin - 1 kg
• Turkey boneless - 400 grams
• Cream (20-30%) - 100 ml
• Butter - 40 grams
• Onion - 1 bulb
• Olive oil - 2 tbsp. spoons
• Pepper
• Turmeric

First, finely chop the onion. It is better not to take Crimean sweet purple onions for the recipe, but leeks or shallots are perfect, as well as onions.

After that, the onion is fried in butter or olive oil so that it does not burn, but it acquires a beautiful golden hue and becomes soft.

Now it's time for the pumpkin. A hard peel is cut from it and cut as it is convenient. The inside of the pumpkin is slightly cleaned with a knife and freed from seeds.

The easiest way to make cream soup is from pumpkin, chopped into small cubes.

They are placed in a saucepan along with already prepared onions and poured with a very small amount of water. Then the pumpkin is left to languish with turmeric. A little salt should be added. Cook pumpkin until soft.

As soon as the autumn vegetable softens, cream is poured into it and left for just a couple of minutes on the stove.

The turkey is freed from small and large bones, skin and chopped into very small cubes.

Now fry the turkey in olive oil. It is quickly turned over, preventing the tender meat from burning. Salt and pepper the turkey to taste.

Then the pumpkin is pureed with a blender, if necessary, adding a certain amount of cream to the desired consistency. Cream soup should not be too runny, but should also not be made into a thick puree. The pre-fried turkey pieces are placed on top. The soup is ready. Bon Appetit!

Calories: 789
Proteins/100g: 1.5
Carbs/100g: 3

Cream of baked pumpkin soup with garlic is so fragrant and tasty that one serving is rarely enough. They will ask for more, so prepare the soup with your eaters in mind!
The secret of this is the special preparation of the ingredients and the successful combination of spices. The pumpkin and garlic are pre-baked in the oven, which gives the soup a pleasant velvety flavor, a subtle aroma of roasted garlic and a smooth, tender texture. With all this, the taste of pumpkin is not felt at all, which, of course, will please those who love light dietary soups, but do not like pumpkin. Ready-made pumpkin will turn out to be very rich in taste, spices and grated ginger will help to strengthen it. Speaking of ginger. He, too, is not loved by everyone, and he is not always out of place. But in this recipe, it is very desirable, and, in addition, ginger is very useful, especially in the cold and in spring, when the immune system is weakening. Therefore, do not refuse it and, if possible, add it to different puree soups. If one of your eaters is categorically against ginger, then do not add it to the soup during cooking. Put grated ginger in bowls, this will make the soup even more aromatic, and ginger will not lose its beneficial properties at all. Perhaps someone wants to soften the taste and spiciness of the soup, so be sure to put sour cream or cream on the table - fatty dairy products neutralize the spiciness well.

Ingredients:
- pumpkin - 400 gr;
- garlic - 3-5 cloves;
- carrots - 1 small;
- bow - 2 pcs;
- sweet paprika, ground black pepper - 0.5 teaspoon each;
- vegetable oil - 3 tbsp. l;
- sugar - 2 pinches;
- ginger (grated root) - 1-1.5 teaspoons;
- salt - to taste;
- water or broth (chicken, vegetable) - 1 liter;
- cream or sour cream, greens - for serving soup.

How to cook at home

We disassemble the head of garlic into cloves, do not clean from the husk. We free the pumpkin from the soft center with seeds, cut off the crust with a thin layer. We cut the pulp into small cubes or plates. We put it in a baking dish or place it on a baking sheet (it needs to be greased with oil). We put in a hot oven, where we bake the pumpkin and garlic for about 20 minutes (until the pumpkin is soft).

At the same time, we begin preparing vegetables for the soup. Cut the onions into four parts, chop into thin strips. We cut carrots into small pieces.



Pour the oil into a heavy bottomed saucepan and heat well. We throw the onion, fry it a little until transparent, add two pinches of sugar so that the onion has a caramel flavor.

Add carrots, stirring, fry vegetables without changing color until soft.

We leave the carrots and onions to stew on a quiet fire, we return to the pumpkin. We take out the form from the oven, check the vegetables for readiness. We do not pour out the juice that stands out from the pumpkin, it will also go into the soup. Let the garlic cool down a bit.

Add spices to the carrots with onions, mix and heat until the aroma is enhanced.

We spread the baked pumpkin to the vegetables. We release the garlic from the husk, also add to the vegetables.





Pour in water or broth, covering vegetables. Salt to taste. Let the soup warm up over low heat. As soon as it starts to boil, we twist the fire to the quietest. Cook the soup for 10 minutes until the vegetables are ready.

At the very end of cooking, we rub peeled ginger root into the future cream soup. This is the case if no one objects to the presence of ginger in the soup. If someone does not like it, then it is better to grate the ginger and add it individually to the bowls when serving the soup.

Strain the soup through a colander. Grind vegetables with a blender, if necessary (if the vegetable puree is very thick), dilute with broth. Pour the contents of the blender into a saucepan with vegetable broth, stir. We taste for salt, adjust the taste if necessary.



You can immediately add cream to the soup and warm it up (do not boil!) Or put cream or sour cream in bowls before serving. Sprinkle pumpkin cream soup with herbs, a pinch of spices and serve with croutons or crackers. Bon Appetit!



Author Elena Litvinenko (Sangina)