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Pumpkin soup- Pumpkin cream soup

Pumpkin soup- Pumpkin cream soup


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Today I slaughtered a pumpkin and had a great time experimenting !!! I liked them all, I felt good in the kitchen today.

  • 1 kg pumpkin
  • 60 gr butter
  • 1 diced onion
  • 1 liter of chicken soup or water with concentrated cube
  • sweet cream (optinal)

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Pumpkin soup- Pumpkin cream soup:

Cut the pumpkin (mine was cut quite easily, it has been in the kitchen since it got cold).

Peel a squash, grate it and cut it into cubes.

Cook the onion in butter for about 10 minutes or until soft.

Add the pumpkin and chicken soup and cook for about 20 minutes or until the pumpkin is soft.

Turn off the heat and set aside a little, then mix with a stick blender, blender or even a fork.



Method of preparation

Pumpkin peeled and peeled, we laugh. Finely chop the onion until it becomes glassy, ​​then put the pumpkin and sauté them together until it softens.

Pour the soup over the pumpkin, add the milk, bay leaf, ginger and nutmeg. Let it boil for 20 minutes on medium heat.

Take the soup off the heat, let it cool a bit and pass it. Season with salt and pepper.
Serve the soup in bowls, putting bread croutons with garlic, sour cream and slightly fried pumpkin seeds.


Pumpkin cream soup, an autumn delicacy

Pumpkin should be consumed as much as possible during this period, not only for its unmistakable flavor, but also for the many health benefits. It provides a healthy portion of fiber and is full of vitamin A, phytoestrogens, beta-carotene and zinc.

To take full advantage of its properties, try a cream soup from this vegetable.

Cooking time: 1 hour
Nutritional values ​​(at a portion of 200ml): 163 kcal, 17 g carbohydrates, 4 g fiber, 3 g protein, 22 mg cholesterol

Ingredient:

- 2 tablespoons olive oil

- 2 carrots, cut into quarters

- 1 green onion (white part only)

- 1/2 cup hot milk

- 1 tablespoon of browned pumpkin seeds

- 750 ml of water with chicken concentrate

Method of preparation:

1. In a saucepan, heat the oil over medium heat, then add the onion and let it cook for 2-3 minutes, until soft. Add the garlic, chopped vegetables and nutmeg and mix well, leaving the flavors to blend for a few minutes.

Advice: cut the pumpkin into small pieces to boil more easily.

2. Add water with chicken concentrate over the vegetables, then bring to the boil. Reduce heat and simmer vegetables for 25-30 minutes, until soft and tender. Check them with a fork if you are not sure they are done.

3. Take the vegetables out on a tray, choose the carrots, the potato pieces and the pumpkin and, with the help of a blender, pass them until you get a creamy puree, then add them back to the soups, mixing well.

4. While the liquid is boiling again, boil the milk separately, then add it to the soup, along with the butter. Add spices to taste and let the soup boil for another 20 minutes.

5. Serve the soup by sprinkling pumpkin seeds and parsley over it.

With this recipe simple pumpkin cream soup, you will be able to integrate in your menu one of the tastiest and most beneficial vegetables of autumn.


Jamie Oliver: Pumpkin cream soup with croutons

Heat a little olive oil in a pan and fry the sage leaves for 30 seconds. Take them out on a paper napkin.

In the remaining oil, fry the onion, celery, carrot, garlic, rosemary leaves, chili pepper and season with salt and pepper. Leave them for 10 minutes, until the ingredients soften a little, then add the pumpkin and soup and let all the vegetables boil for 30 minutes. After they have boiled, mix them in a blender until you get a puree.

Thin the cream obtained with the soup left in the pot in which the vegetables were boiled.

Prepare the croutons:

Pour extra virgin olive oil over the pieces of ciabatta, sprinkle Parmesan over them and put them in a hot pan, without oil, to stir on all sides, until golden brown.


Pumpkin cream soup

A warm and creamy soup that will sweeten your cold days. Choose a large pumpkin with a hard and firm skin, and if it remains from the core after cleaning, put it in the freezer cut into cubes to use for purees, pasta or pies.

Cut the pumpkin into small cubes, clean and slice the carrots, cut the onion into slices.

Put them in a pot with the chicken soup and a little salt and let them simmer for about 40 minutes, until the pumpkin is very soft.

Pour the cooked vegetables with the remaining juice in a blender and add the butter. Mix until they become a thick paste.

Mix the cream in the soup cream.

Serve hot soup with a tablespoon of sour cream and crispy oregano croutons.

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Pumpkin soup - Recipes

Now that fall is here to stay, i love the color of the light this time of year, it looks pale yellow, and it casts a warm glow to everything. The only thing that I don't like, is when the sun sets. I love the colors of the sunset, but the dusk feels so sad, sudden and overwhelming when I barely leave work to go home.

I was reading the last number from Saveur, and i was carried away by the article "In The Heart of France" written by by David McAninch (here is the article from their website). I haven't been to France yet, but i would love to go, especially to see the country side, to see if what i imagine France to be like and smell like is real or not, and to see the charm of this place as described in this article and its pictures, because it was more enchanting to me than so many others seen until now. Of course i still want to see Paris, walk around until my legs hurt and taste the amazing macarons, it wouldn't be France without them.
Reading the pages from Saveur the other night, made me dream of the beautiful time to come, the cozy warm nights at home and the wonderful foods of the season. And most of all, made me miss Romania and my family, and it brought so many memories back. If i would have been born here, used to seeing the ocean and plam trees all year long, i wouldn't probably miss fall or winter. At least, I am happy that the last street on the way to my job is probably one of the few streets in west LA that have beautiful shedding trees, some sort of maples with a white bark, which now look pretty yellow and are getting ready to strip. I love to see them every day and i can’t believe how beautiful they are. Both blocks to the left and right of them have really tall palms, bending in the wind, just like you see everywhere in this city.

3 tablespoons oil
Half of a large onion, chopped
2 carrots, shredded or chopped
1 parsnip, shredded or chopped
1 celery rib, chopped
1 bay leaf
3 lbs butternut squash, either cut in half and seeded, or peeled, seeded and cut into cubes
5 cups chicken or vegetable broth, or water (about 1 quart / 1 liter)
1/4 teaspoon ground nutmeg
1/4 teaspoon powdered ginger
1/4 teaspoon all spice
salt and pepper
1 cup tomato sauce or 2 tablespoons Polish or Romanian borsch (borscht) concentrate

toppings: heavy cream or sour cream, chives, beet chips and toasted almonds slivers

Preheat oven at 375F (190C). I cut the butternut squash in half, lengthwise, and seeded them, but you could also peel them, remove the seeds and cut the squash into cubes. Put the halves or cubes in a baking dish or roasting pan and bake them for about 45 minutes to an hour, until softened and caramelized. The roasting intensifies the flavor and also the orange color.
Saute the onion, carrots, parsnip, celery and bay leaf in a medium 2-3 qt pot, over medium heat, until softened.
Pour over the broth and let it boil about 10-15 minutes, then add the squash (if baked in halves, spoon out the flesh and throw the peel), the tomato sauce or borscht powder, the nutmeg, ginger, all spice, salt & amp pepper and let it simmer, covered, for about 5 minutes. Remove the bay leaf.
Puree the soup in batches in a blender, until smooth (cover the lid with a kitchen towel to hold the blender and to avoid any burning accidents). Return the soup to the pot and thin with water or broth if it & # 8217s is too thick.
Serve hot with a drizzle of cream, beet chips, toasted almonds and chives.


  • 1 kg pumpkin
  • An onion
  • 500 grams of carrots
  • The celery
  • A bunch of parsley
  • A clove of garlic
  • Salt
  • Pepper
  • Olive oil

In a pot with about 3 liters of water add the pumpkin, carrots, onion, celery, parsley, garlic, after they have been cleaned and cut before. Leave the ingredients to boil, occasionally adding salt and pepper to taste. The created composition is put in a blender until the cream is obtained.


Jamie Oliver: Pumpkin cream soup with croutons

Heat a little olive oil in a pan and fry the sage leaves for 30 seconds. Take them out on a paper napkin.

In the remaining oil, fry the onion, celery, carrot, garlic, rosemary leaves, chili pepper and season with salt and pepper. Leave them for 10 minutes, until the ingredients soften a little, then add the pumpkin and soup and let all the vegetables boil for 30 minutes. After they have boiled, mix them in a blender until you get a puree.

Thin the cream obtained with the soup left in the pot in which the vegetables were boiled.

Prepare the croutons:

Pour extra virgin olive oil over the pieces of ciabatta, sprinkle Parmesan over them and put them in a hot pan, without oil, to perpelate on all sides, until golden brown.


Vertical Keys: Pumpkin cream soup with cardamom and nutmeg

What else were we eating? Here's what - a seasonal goodness: pumpkin cream soup with ginger, a good preparation for future moms and more! We have enough ingredients to cook healthy and very tasty food in winter. For example, this pumpkin cream soup cheers those who sit at the table only when they see it! I think that's because of her solar color. And when they taste it, they definitely fall in love with it. I'm glad, because she is also very healthy. Pumpkin is suitable for feeding pregnant women. And below, you can discover 7 benefits that turn the pumpkin into an ideal food in pregnancy.
1. Pumpkin has few calories, but is rich in nutrients. That is, it really feeds you, but without making you fat. Moreover, it is recommended for controlling body weight and cholesterol.
2. For the health of the digestive tract, pumpkin is an ideal food, because it is very rich in fiber. Therefore, it successfully prevents constipation.
3. Every future mother needs a diet rich in protein, for the normal muscular development of the child, but also for her health. And the pumpkin provides them in abundance!
4. As it is known, orange fruits or vegetables contain a lot of beta-carotene. It is recommended that pregnant women consume foods that contain beta-carotene, because it helps the development of the baby's circulatory, respiratory and nervous systems.
5. Pumpkin also gives us a healthy portion of vitamin B (B1, B2, B3, B5, B6, B9), which is so important in the normal development of the child. Folic acid (vitamin B9) is essential especially in early pregnancy. Folic acid deficiency involves risks in the development of the child's nervous system. I fight them with a serving of pumpkin soup!
6. It is possible to sleep more restless during pregnancy. Pumpkin has the property of inducing a peaceful sleep, because it is a mild sedative of the nervous system.
7. Because it is a cocktail of minerals, vitamins, carbohydrates and omega-3 and omega-6 essential fatty acids, pumpkin also energizes us. A perfect food for everyone, I would say!
And because we are in the middle of the flu season, but also because I like it fast (especially now), I added pumpkin cream and a little ginger to the soup-cream! What do you say? Would you like a portion?

1 pumpkin
2 teaspoons grated ginger
2 carrots
1 potato
1/2 celery
1 green pepper
2 celery leaves
3 tablespoons seed mix
1 teaspoon cardamom
1/2 teaspoon cinnamon
1 teaspoon nutmeg
2 tablespoons olive oil
croutons
1 clove garlic
1 canned coconut milk
Coconut flakes for decoration

Boil the carrots, the potato, the relin, the celery leaves, the peppers. Cut the pumpkin and bake in the oven for 30-40 minutes
Blend all the ingredients and add coconut milk depending on how thick you want the cream soup to be.

EN: (google translate)
What else do we eat? Here & # 8217s what a season & # 8217s goodness: pumpkin soup with ginger, a good preparation for future moms and not only! We have enough ingredients to cook and healthy and tasty food in the winter. For example, this pumpkin soup cream invites those who sit at the table only when they see it! I think because of its solar color that's happening. And when she tastes it, she definitely falls for it. I & # 8217m glad, because she & # 8217s very healthy too. Pumpkin is suitable for feeding pregnant women. And below, you can discover 7 benefits that turn the pumpkin into an ideal food in pregnancy.
1. Pumpkin has few calories but is rich in nutrients. I mean, it really nourishes you, without fattening you. Moreover, it is recommended for controlling body weight and cholesterol.
2. For the health of the digestive tract the pumpkin is an ideal food because it is very rich in fiber. So, it successfully prevents constipation.
3. Any future mother needs a high-protein diet for normal baby & # 8217s muscular development, but also for her health. And the pumpkin provides them with plenty!
4. As it is known, orange fruits or vegetables contain much beta-carotene. It is recommended that pregnant women consume foods containing beta-carotene because they help to develop the baby's circulatory, respiratory and nervous system.
5. The pumpkin also offers a healthy portion of vitamin B (B1, B2, B3, B5, B6, B9), which is so important in the child's normal development. Folic acid (vitamin B9) is essential especially at the beginning of pregnancy. Folic acid deficiency involves risks in developing the baby & # 8217s nervous system. I fight them with a serving of pumpkin soup!
6. It is possible that during pregnancy we sleep more agitated. Pumpkin has the ability to induce a quiet sleep, because it is a light-hearted nervous system.
7. Because it is a cocktail of minerals, vitamins, carbohydrates and essential fatty acids omega-3 and omega-6, the pumpkin energizes us. A perfect food for everyone, I would say!
And because we are in the full season of flu, but also because I like it fast (especially now), I added in pumpkin soup cream and a little ginger! What do you say? Would you like a serving?

1 pumpkin
2 teaspoons of raspberry ginger
2 carrots
1 potato
1/2 celery
1 green pepper
2 celery leaves
3 tablespoons mixed seeds
1 teaspoon of cardamom
1/2 teaspoon of cinnamon
1 teaspoon nutmeg
2 tablespoons olive oil
croutons
1 garlic dog
1 canned coconut milk
Coconut flakes for decoration

Boil carrots, potatoes, reeds, celery leaves, pepper. Pumpkin is cut and baked for 30-40 minutes
Bake all the ingredients and add coconut milk depending on how thick you want to be the cream soup.


Video: How To Make The Best Creamy Pumpkin Soup (July 2022).


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