Lean pumpkin-mushroom puree soup is a light, yet satisfying hot dish that will appeal to even the most sophisticated and fastidious gourmets.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Lean puree soup is the best option for a dietary first course, especially for those who are accustomed to eating right or limiting themselves in excess calories. It is worth noting that these soups are, first of all, thick, which means that they also perfectly saturate. Recently, meatless dishes have become more and more popular, and not only on the days of Orthodox fasting, but also on the daily menu. Lean soups are made from fish, seafood, vegetable oil, and other non-animal ingredients.
In this short review, I want to tell you how to make a lean pumpkin and mushroom puree soup. Spices are very important in this dish, however, do not put more than two seasonings in the soup. Since the mushrooms themselves are fragrant and do not require additional spices. The final chord of any first course is fresh herbs, which can be served fresh to the table or added to the soup at the end of cooking. Lean soups-mashed potatoes or cream soups with garlic croutons, pies or buns with a variety of fillings of poppy, mushrooms, porridge, peas, cabbage, turnips are served. And the first meal turns out to be tasty and healthy. Eating provides an opportunity to unload the body and take a break from rich meat broths.
- Caloric content per 100 g - 61 kcal.
- Servings - 3
- Cooking time - 30 minutes
Ingredients:
- Pumpkin - 500 g
- Carrots - 1 pc.
- Onion - 1 pc.
- Garlic - 2 cloves
- Mushrooms (any) - 200 g
- Salt - 0.5 tsp
- Ground black pepper - a pinch
Step-by-step recipe for making a lean pumpkin-mushroom puree soup:
1. Peel the pumpkin from the hard skin. If it is difficult to cut, then steam it a little in a steam bath or warm it up in the microwave. The skin will soften and peel off easily. Also clean the fibers with seeds. Peel and rinse onions, carrots and garlic. Cut all products into cubes of any size. The size of the pieces does not matter, because subsequently they will be mashed.
2. Place vegetables in a saucepan and fill with drinking water so that it covers 1 finger above the level. Send to the stove and boil. Heat to minimum, cover and simmer for about 15-20 minutes until tender. If you have a limited time, then chop the vegetables as small as possible, so they cook faster.
3. When the vegetables are ready, grind them with a blender until smooth.
4. You should have a semi-liquid vegetable mass. If there is no blender, then grind the vegetables through a fine iron sieve.
5. Take care of mushrooms. Any mushrooms are suitable: champignons, oyster mushrooms, fresh, dried, frozen, pickled. Wash the selected mushrooms and put them in another saucepan. Cover them with water and boil for 10-15 minutes. For satiety dishes, pre-fry the mushrooms in a pan in vegetable oil.
6. Send the boiled mushrooms to the vegetable mass and pour the mushroom broth there. Season the soup with salt and pepper and boil for 5-7 minutes.
7. Serve the finished soup hot. Garnish with pumpkin seeds, cream, or crackers when serving.
See also the video recipe for how to make Vegan Lean Pumpkin Puree Soup.
