Pumpkin soup is an original dish with a bright and pleasant taste. It will be remembered for a long time by your relatives, and you yourself will be pampered with a useful and fragrant dish. We offer you a few simple recipes for cooking a delicious soup-puree from a healthy pumpkin.
Pumpkin soup in a multi-bowl
Ingredients:
- pumpkin ripe - 1 kg;
- ginger ground - to taste;
- cream - 145 ml;
- bulb - 1 piece;
- spice;
- nutmeg ground nut - to taste;
- chicken fillet - 1 piece;
- carrots - 1 piece;
- water - 2 l;
- oil "Peasant" - 45 g.
Preparation
Before you start cooking soup-puree from pumpkin, cook chicken broth: we put fillets in a multivarka tank filled with cold water. Turn on the device, set the program "Steaming for a couple" and mark it for 30 minutes. In the meantime, treat the pumpkin and cut it into cubes. We clean the bulb, we cut the semicircles large, and the carrot shred on the grandson. In a frying pan, melt the butter, throw ginger, nutmeg nut and lay out the vegetables. Lightly brown them and add salt to taste. After the sound signal, turn off the multivark and carefully take out the fillets. In the chicken broth we put the prepared pumpkin, vegetable roast and turn on the same program for another 30 minutes. Next, grind everything with a blender, pour in cream, add salt and serve a ready-made pumpkin soup with chopped boiled chicken.
Pumpkin cream soup for children
Ingredients:
- pumpkin - 450 g;
- potatoes - 3 pcs .;
- spice;
- fresh greens, sour cream for serving;
- filtered water.
Preparation
We clean the pumpkin and cut the flesh into cubes. We wash the potatoes, cut the peel and grind it just like that. Next, lay the prepared vegetables in a deep saucepan and fill the contents with filtered water. Put the dishes on the fire, wait for the liquid to boil, and throw a pinch of salt. Cover the soup with a lid and cook for about 30 minutes. After that, remove the pan from the plate and gently crush everything with a submerged blender until a homogeneous mashed potatoes are obtained. Then again we send a lean soup-puree from a pumpkin on a plate, we lead up to a boil and we spill on plates. We serve a dish with sour cream and fresh chopped herbs.
Pumpkin cream soup with cheese
Ingredients:
- pumpkin ripe - 450 g;
- water filtered - 35 ml;
- processed cheese - 245 g;
- chicken broth - 350 ml;
- cream low-fat - 95 ml;
- butter - 45 g;
- ginger ground - pinch;
- sour cream and fresh greens - for filing;
- spice.
Preparation
Pumpkin is processed, we take out carefully all the seeds and cut them into cubes. In a deep frying pan, melt a small piece of butter. Then throw the crushed pumpkin, pour a little water and rinse the vegetable until soft for about 15 minutes under the lid on a weak fire. Chicken broth warmed to a hot state and gently poured into a stewed pumpkin. All carefully mix and prepare pumpkin soup for 10 minutes with a weak boil. After this time, grind the contents of the pan with a submerged blender until a uniform