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Pumpkin cream soup


Peel the vegetables and cut them into cubes, chop the onion larger. The pumpkin is cleaned, cut into cubes but a piece is left aside. Put the oil in a pot, add the onion, let it harden and then add a cup of water. Add one at a time the carrots, parsley, potatoes and diced pumpkin, cover with water and simmer over medium heat. Add vegeta and pepper to taste. When they are all cooked, put them in a blender without water until a cream is made. Put it in the pot over the water in which they boiled. It is left to boil.


Meanwhile, put in a pan a few slices of smoked sausage from home to fry without oil. After frying, remove and add the pumpkin cubes that were made from the remaining piece of pumpkin, and add the pumpkin seeds. Let it fry.

Put the soup in a hot plate and sprinkle slices of fried sausage, pumpkin pieces and fried seeds.


1. For starters, I cleaned the pumpkin pie and cut it into cubes with a sharp knife. We also cut the other vegetables into slightly equal pieces to cook evenly when we put them in the oven.

2. I wallpapered a tray with baking sheet, I put the pieces of vegetables and I sprinkled a little salt and little pepper enough to give them a taste during cooking. Add a tablespoon or two of olive oil. Vegetables need about 30-40 minutes to sit in the oven at 180 degrees.

3. While the vegetables are in the oven, bring to a boil 1-1.5 l of water.

4. Try the vegetables from time to time if they are cooked enough with a fork. If it passes through the pumpkin without exertion, it means that our vegetables are ready.

5. At this point we can move on to the side with the blender. My blender doesn't have much capacity, so I only put half the vegetables, but if you have a bigger one, you can put them all. Keep in mind that the water must also fit. So I put half of it vegetables and a cup of boiled water, a puppy of garlic, salt and pepper. After blending the soup for about 30 seconds, check if you like the consistency of the soup, if it still needs spices or garlic. Do the same with the other half of the vegetables.

The consistency of the soup it must be creamy, flowing, but not too liquid. The taste it must be balanced, not too spicy, but it must feel the garlic flavor. Depending on these aspects and how you like it, you can also add butter for creaminess, water or vegetables, one by one. I choose to add the ingredients little by little and adjust them on the go so as not to have surprises at the end.

6. Serve with croutons and greenery. Pumpkin cream soup goes very well in combination with cashew, so I recommend you try it. Good appetite!


Pumpkin juice
Pumpkin juice is obtained from pumpkin pulp, with a rich content of vitamin D, iron, phosphorus and copper. The juice can be easily obtained at home and can be consumed as such or can even be used to prepare cakes. Pumpkin juice is also used as an active ingredient in pharmaceuticals.
To prepare the juice you need a pumpkin pie, which you can then peel and cut into pieces. Put the pumpkin pieces in a juicer and add a few teaspoons of honey to sweeten it. Depending on the taste, you can add nutmeg, cinnamon or ginger.
Pumpkin cream soup
Ingredient:
• 3-4 tablespoons olive oil
• 1 kg of pumpkin pie
• 3.5 liters of water
• 2 onions
• 2 cloves of garlic
• 2 carrots
• 200 g celery
• salt pepper
Method of preparation:
• Finely chop the onion, carrots, celery and then cut the garlic into slices.
• Peel the pumpkin and cut it into pieces, removing the seeds.
• Put all the vegetables in a pot, add water, salt, pepper and olive oil and let it boil until the vegetables are soft.
• After the vegetables have softened, use the blender to make the cream.
• Mix three tablespoons of sour cream separately with a little cream soup from the pot, pour the mixture back into the pot and let it simmer on low heat for another ten minutes.
• You can serve pumpkin soup with bacon, some basil leaves and croutons.
Baked pumpkin
Ingredient:
• a pumpkin pie
• salt
• olive oil
• cinnamon or nutmeg, to taste
Method of preparation:
• Wash the pumpkin and then cut it into slices, in halves or cubes and remove the seeds.
• Line a tray with baking paper and place the pumpkin slices in the tray.
• Sprinkle a little oil, salt and cinnamon / nutmeg.
• Put the tray in the oven and let the pumpkin bake for 40-45 minutes, over medium heat.

Baked pumpkin puree
Ingredient:
• a pumpkin pie, about 1.5 kg
• salt
Method of preparation:
• Cut the pumpkin in half and clean the seeds.
• Place the two halves on a tray lined with baking paper and bake for 60-70 minutes at a temperature of 200 degrees Celsius.
• After the pumpkin has cooled a little, peel it and cut it into small pieces. Then put the pumpkin pieces in the food processor, add a pinch of salt and mix until creamy. You can also use the mashed potatoes.
American pumpkin pie
Dough ingredients:
• 300 g flour
• 150 g cold butter
• 3-4 tablespoons cold water
• 1 or
• a pinch of salt
Ingredients for the filling:
• 1 kg of pumpkin pie
• 200 ml whipped cream
• 200 g brown sugar
• 80 g sour cream
• 3 eggs
• 1 teaspoon ground cinnamon
Method of preparation:
• In a large bowl, mix the flour, cubes of butter and salt and then mix with your fingertips to incorporate the butter into the flour. When the mixture has the texture of breadcrumbs, add the egg and incorporate it into the dough. Then add a little cold water and knead until the dough becomes smooth and soft.
• Take the dough out of the bowl, wrap it in plastic wrap and leave it in the fridge until you prepare the filling.
• Cut the pumpkin and put it in the oven to bake. When ready, pass the baked pumpkin with a mashed potato until it has the consistency of a puree. Then gradually add the sugar, eggs, whipped cream, sour cream and cinnamon and mix well.
• Sprinkle the dough with flour on both sides and spread it well, in a thin sheet, which you will put in the baking tray. Remove excess dough from the edge of the tray. Finally add the pumpkin filling.
Put the tray in the oven heated to 150 degrees Celsius for 40-50 minutes.


Pumpkin and potato cream soup

Preparation time 15 minutes

Cooking time 30 minutes

Ingredients

  • 1 kg or more pumpkin pie
  • 4 medium white floury potatoes
  • 1 medium yellow or white onion or leek
  • 1 + 1/2 liter of boiling water
  • 1 small clove of garlic
  • 1 tablespoon butter (40-50 g)
  • 5 tablespoons sour cream

Topping

Instructions

PREPARATION

Boil 1.5 liters of salt-free water.

Put the butter without fire in the cooking pot for now.

Peel an onion, wash it and cut it into scales. Melt the butter and over medium heat cook the onion, stirring periodically.

Wash the pumpkin, cut it into slices, remove the seeds with a spoon, peel it in your hand with the potato peeler or a medium - small knife. Cut the pulp into cubes of about 2-3 cm.

Add the pumpkin over the onion and cook for 1 minute. Add all the boiling water and boil everything.

Wash the potatoes well, peel them with the cleaning utensil or knife, cut them into 2 cm cubes and add them to the soup to boil. Boil everything for another 20 minutes.

Meanwhile, clean the garlic clove, put it in 4 and add it to the soup.

The half-cooled soup is blended with what you have, until it becomes cream.

At the end, add the cream and give some more impulses.

Recipe Notes

Serve with walnut kernels large routes, lightly fried in a pan without oil and croutons of bread or breadcrumbs bought.

OTHER PUMPKIN RECIPE RECOMMENDATIONS:

Fasting cake with carrots and stuffed with pumpkin & gt & gt & gt CLICK ON THE PICTURE!

Autumn cake with pumpkin and cinnamon & gt & gt & gt CLICK ON THE PICTURE!

Baked pumpkin with walnuts and cinnamon & gt & gt & gt CLICK ON THE PICTURE!


Pumpkin cream soup

Cream soups are filling, tasty and very easy to prepare. Usually, the main ingredient brings all the flavor to the soup, so it is important to choose it carefully, well baked and to prepare it correctly. Otherwise, the cream soup loses its intensity of taste. Because pumpkin is the most consumed ingredient in autumn, in a lot of ways, below we tell you a simple recipe for pumpkin cream soup.

1. Peel a squash, grate it and cut it into cubes. Peel the potatoes and carrots and cut them into pieces. Cut the onion and leek into thin slices and fry, in a little olive oil, in a soup pot until soft. Then add the pumpkin, potatoes and carrots and pour enough water to cover the vegetables. Bring to a boil over low heat. After the first boil, add the parsley threads, to leave the flavor and to be removed at the end.

2. When the vegetables have softened, take the pot off the heat and remove the parsley, strain and strain it separately, then dilute with the juice in which they boiled.

Pumpkin cream soup recipe

Pumpkin cream soup is almost ready. Now season with salt, pepper and nutmeg and bring to a boil. Serve hot, topped with cream and, preferably, with croutons.


Pumpkin cream soup ingredient

  • 550 g -700 g of pumpkin Butternut (pulp) & # 8211 goes another assortment, even the pumpkin pie
  • 70 g -100 Gorgonzola or other soft cheese
  • 1 small pear ripens well
  • 50 g butter
  • 1 tablespoon sesame oil
  • 1 onion
  • 700 ml & # 8211 1 liter chicken soup
  • 100 ml sour cream for fresh (fluid)
  • 1 parsley root
  • salt
  • pepper
  • nutmeg
  • In addition, I put a small clove of garlic

Prepare pumpkin cream soup

As delicious as the result is, the preparation is as simple and quick as possible: peel the onion and cut it into small pieces, which are fried in butter and sesame oil heated in a large saucepan. clean and cut into cubes the pumpkin, pear and parsley:
Throw in the pan over the already golden onion and quench with hot soup. At the same time I dipped in the soup and the poor garlic puppy. Put a teaspoon of salt, grind some pepper:Let everything boil for about 20 minutes, when checking that the pumpkin is soft:Put it in the blender or pass it directly into the pot, with the blender-stick, then re-boil it, over low heat, and add the cheese, stirring constantly until it dissolves completely:Add the sour cream, well beaten, beforehand, with a little hot soup, mix and adjust the taste of salt, pepper and a little freshly grated nutmeg.Serve hot, with additions to choose from: toast, pan-fried bacon or & # 8230 in my case, nothing! The rich and aromatic taste warmed my soul.


Pumpkin cream soup

a pumpkin not too big 1-2 carrots 2 onions 2 apples 4-5 cloves garlic a parsnip root a few sprigs of dried thyme salt black pepper paprika hot paprika car oil.

Method of preparation

Peel a squash, grate it and squeeze the juice.

We cleaned the carrot and cut it into slices.

In a deep frying pan, greased with oil, put sliced ​​onion and then carrot.

Set the heat to medium and let the vegetables brown slightly.

Meanwhile, cut the pumpkin and apples into medium cubes.

When the vegetables are golden in the pan, add the sliced ​​garlic. It can be added from the beginning, along with onions and carrots, but it will keep its flavor more subtle.

After garlic comes pumpkin and apples. Fill with hot water to cover all the vegetables.

On top arrange the well-washed and cut into large pieces, and thyme.

Let it boil until the pumpkin is ready. Then we "fish" the parsnip pieces and the thyme twigs, they have already left their flavor and flavors in the soup.

And mix the rest with a hand blender and season with salt, pepper and grated nutmeg. For a spicier taste, add the hot paprika.

Serve the soup sprinkled with raw olive oil and lightly fried pumpkin seeds on a dry pan.


Video: Σούπα Κολοκύθας Επ. 17. Kitchen Lab TV. Άκης Πετρετζίκης (December 2021).