Lean Pumpkin Cream Soup is a light yet satisfying hot first course that will appeal to absolutely everyone and even the most fastidious gourmets.
Recipe content:
- How to cook pumpkin cream soup - general cooking principles
- Pumpkin cream soup with cream
- Pumpkin cream soup with cheese
- Pumpkin cream soup with chicken
- Video recipes
Pumpkin soup is used in many countries - in Europe, America, Asia, Australia, Africa. Moreover, it is cream soup that is most often prepared from pumpkin. It is nourishing, nutritious and capable of warming, giving energy and health on a cold day. After all, pumpkin is an incredibly healthy product. Therefore, be sure to include it in your menu as often and as much as possible. Well, we will give several delicious examples of recipes for soft, tender and mouth-watering soups with her participation.
How to cook pumpkin cream soup - general cooking principles
- Pumpkin soup is best made with baked pumpkin. To do this, it is baked in an oven until soft, then cooled, the peel is carefully cut off, the seeds are removed, and the pulp is wiped with a rare sieve or blender. The resulting puree is poured into a saucepan, brought to a boil, broth (vegetable, meat, fish), milk or cream is poured.
- Cream soup is a dish of uniform consistency, so all ingredients should be evenly distributed throughout the soup. There should be no thick sediment at the bottom of the pan.
- However, depending on the type of soup, other ingredients may remain sliced in the dish.
- Add to pumpkin soup and other vegetables like smoked meats, fish, poultry, seafood.
- Soup is served with pumpkin seeds, nuts or wheat bread croutons.
- Many are sure that pumpkin cream soup becomes more tasty and aromatic only the next day.
- If the cream soup came out thick, then the mass is diluted to the desired consistency with broth, boiled water or vegetable broth.
- It is better to salt the soup when all the vegetables are cooked.
- For an original serving, you can make a plate out of bread or pumpkin. The dish served in this way will look more original.
- If pasta is added to the soup, then it is better to boil them separately, and put them in the soup at the end of cooking. This is necessary so that the broth does not become cloudy.
- Cream soups with the addition of cream are usually not boiled, but only heated at minimal heat so that the cream does not curdle.
- Vegetables are placed in a saucepan with boiling unsalted water so that they do not lose nutrients.
- Pumpkin soups successfully combine ginger, cumin, coriander, star anise, cinnamon, black pepper, fennel and dill.
Pumpkin cream soup with cream
Pumpkin cream soup with cream has a unique taste and aroma. Ginger root can be added either fresh or dried. But here it should be borne in mind that the taste and aroma of raw ginger is more pungent and bright, so its amount should be dosed according to taste preferences.
- Caloric content per 100 g - 45 kcal.
- Servings - 6
- Cooking time - 45 minutes
Ingredients:
- Pumpkin - 400 g
- Milk - 800 g
- Wheat bread - 15 g
- Cream - 50 g
- Butter - 20 g
- Salt to taste
- Spices to taste
Step by step cooking:
- Peel and seed the pumpkin, cut into pieces, cover with milk and simmer in a sealed container over low heat. Add salt.
- Place bread croutons 5 minutes before cooking.
- Wipe the mass, pour in the remaining milk and boil.
- Remove the pan from heat, season with cream, butter and serve.
Pumpkin cream soup with cheese
Pumpkin cream soup with cheese is dietary, contains few calories and has an amazing taste, bright color and at the same time usefulness.
Ingredients:
- Pumpkin pulp - 200 g
- Sweet pepper - 1 pc.
- Garlic - 3 cloves
- Cream - 50 ml
- Hard cheese - 50 g
- Salt to taste
- Drinking water - 300 ml
Step by step cooking:
- Put the pumpkin pulp, cut into pieces, in boiling salted water.
- Then add sweet peppers, peeled from seeds and partitions. Cook food for 10-15 minutes.
- Then add finely chopped garlic and chopped herbs. Continue cooking the soup for another 5 minutes.
- Remove the pan from the stove and use a blender to beat the food until smooth.
- Return the pumpkin soup back to the stove, pour in the cream and cheese shavings.
- Heat the soup without boiling.
- Add salt, ground pepper and spices. Curry, Provencal herbs, ginger are perfectly combined in the soup.
- Remove the dish from heat and serve.
Pumpkin cream soup with chicken
Healthy and delicious pumpkin cream soup with chicken. It is rich in elements and vitamins necessary for our body. But the main positive quality is fast cooking.
Ingredients:
- Pumpkin - 500 g
- Potatoes - 300 g
- Olive oil - 10 g
- Chicken breast - 150 g
- Broth - 1 l
- Onions - 100 g
- Ground pepper - to taste
- Salt to taste
Step by step cooking:
- Peel and cut the onions into half rings. Heat olive oil in a thick-bottomed saucepan and fry until soft.
- Wash the washed chicken fillet, cut into small pieces and add to the pan with onions. Fry until it turns white.
- Peel and seed the pumpkin, cut into bars, put on the food and simmer under the lid until soft.
- Peel the potatoes, wash and cut into cubes. Place in a saucepan along with the pumpkin.
- Salt and pepper the products and cook until cooked.
- After the mixture, puree with a blender until smooth.
- Pour in the broth, bring to a boil and adjust the flavor with spices.
Video recipes:
