What is the benefit of pumpkin soup?
Pumpkin dishes will help you bring indaily diet variety, as it can be the basis for an independent dish, and an addition (side dish), and an integral part of any complex recipe. Among plant ingredients, pumpkin is a record holder for iron content. It contains vitamins such as B1, B2, B5, C, D, PP and even a very rare vitamin T, which promotes the process of losing weight. Each dish prepared using pumpkin allows the body to receive such useful microelements as copper, potassium, protein, calcium, phosphorus and others. By eating pumpkin dishes, you resort to the prevention of diseases such as cirrhosis, hepatitis, caries, cardiovascular diseases and many others.
Recipes of pumpkin soups
Quite often you can find it not only incookbooks, but also in recommendations for a healthy balanced diet, pumpkin puree soups. Unlike most other dishes, they can be eaten at any age. Thus, you will not worry about it not being suitable for children. In addition, you will not need to think about preparing separate dishes for adults and children. Absolutely everyone will be happy with pumpkin soup.
Recipe for pumpkin soup
The most suitable for children ispumpkin cream soup. Although its name only has one ingredient, the recipe includes a large number of products. So, to prepare pumpkin cream soup you will need:
- pumpkin - 0.5 kg,
- carrots - 1 piece,
- potatoes - 2 pieces,
- onion - 1 piece,
- 1-2 cloves of garlic,
- cream - 100 - 200 grams,
- toast white bread,
- processed cheese,
- salt,
- pepper,
- greens - everything to taste.
First you need to cut all the vegetables (carrots,onion, pumpkin), included in the soup recipe. In this case, do not fry the potatoes under any circumstances. While frying all this, put the broth to heat in a small saucepan. As soon as the water boils, put the diced potatoes into the pan. Leave the boiling broth with potatoes for 20 minutes, if necessary, you can reduce the heat a little. After the allotted time has passed, add the fried mixture to the broth and cook until done (approximately 15 minutes). After cooling the soup a little, grind everything in a blender until it has a puree consistency. Then add pepper, processed cheese to taste, pour in cream. To make it more interesting for children, you can use toast bread to make funny figures (in the form of candies, berries, vegetables or even cartoon characters). Fry them in oil and serve with the soup (or you can add them directly to the soup); thanks to the consistency of the puree, the bread croutons will not float away into the plate.
Pumpkin cream soups with additives
So that the cream soup is not somethingfamiliar, you can add new ingredients to the recipe from time to time. These can be all kinds of vegetables, mushrooms, fruits and even nuts. Each new product will give the cream soup a unique aroma, unforgettable taste and special piquancy. Creamy pumpkin soup with tomatoes To prepare this recipe, you need the following ingredients:
- tomatoes - 500 grams,
- onion - 1 piece,
- pumpkin - 700 - 800 grams,
- chicken broth - 1 - 1.5 liters,
- 3-4 cloves of garlic,
- olive oil,
- spices to taste.
To prepare this recipe, we needyou will need to preheat the oven to 200 degrees. Meanwhile, we thoroughly clean the pumpkin and cut it into large pieces. The same should be done with the tomatoes and onions. We put all the chopped vegetables in a baking dish and also put the unpeeled garlic cloves there. Pour olive oil over it all, put it in the oven for 30-35 minutes and stir from time to time. You can temporarily put rosemary or thyme on top of the vegetables in the dish. After the time has passed, we take out the baked vegetables and extract the rosemary and thyme sprigs from this mass. Next, we peel the tomatoes and squeeze one of the garlic cloves out of the peel. Grind the peeled vegetables and the garlic clove in a blender. As a result, you should get a tender vegetable puree, which we put into chicken broth, season with pepper, add salt, and as soon as the whole mass boils, remove the pan from the stove. Like the previous version, this cream soup is served with toasts, which can be made in a variety of shapes. You can make a special sauce for the toasts. Its recipe, in addition to baked garlic, suggests using fresh cloves (1-2 are enough), red pepper (1 pod), saffron, olive oil and egg yolk. Chop the garlic and pepper, add the yolk, saffron and olive oil. Grease the pieces of bread with this sauce and bake in the oven for 5 minutes. Cream soup with celery and pumpkin To prepare cream soup with pumpkin and celery, you need to use the following ingredients:
- 1 kg of pumpkin,
- 1 onion,
- 2 tablespoons of olive oil,
- 1 pod of chili pepper,
- 1 bunch of dill,
- 2 oranges,
- peeled pumpkin seeds,
- water or broth,
- 1 clove of garlic,
- celery root,
- spice.
So, first of all, you need to wash and cleanall the vegetables that are included in the soup recipe. Cut the pumpkin, onion into not very small pieces, and pepper into small strips. Put all this in a saucepan, fill with water and, bringing to a boil, cook for half an hour. About twenty minutes in, add finely chopped dill to the broth. While the vegetables are cooking, we move on to the oranges. Wash the fruit, peel it from the zest, grate it. Squeeze the juice out of the fruit itself, which we pour into the soup. Also add the orange zest to the soup (if you don’t like it, you don’t have to). Season the soup with olive oil, add the required amount of ground pepper and salt. Celery must be cut into cubes and fried in a frying pan with the addition of spices. We put it in the soup only before serving - in each plate, you can put peeled pumpkin seeds in the center.
The nutmeg aroma of pumpkin cream soup As alreadyIt was said that even nuts can be added to pumpkin soup. The most popular recipe includes nutmeg. In addition, this dish includes:
- pumpkin, cut into pieces - 4-5 cups,
- 1 cup of broth,
- 2 cups of milk,
- 2 tablespoons flour,
- 25-30 grams of butter,
- olive oil,
- pumpkin seeds are peeled.
Peeled and diced pumpkin pulpcook in broth on minimum flame for about 10-15 minutes. Do not forget to stir the vegetables from time to time so that they do not burn. Next, take a saucepan, heat it on the fire and put butter in it. As soon as it starts to melt, add flour and mix very quickly until the butter and flour become a homogeneous mass. Then add 1 glass of milk to the resulting mixture and also stir until a homogeneous mass. Pour out the rest of the milk, add salt and a few pinches of ground nutmeg. Remove the saucepan from the heat. Mix the boiled pumpkin in a blender to get pumpkin puree, and send it to the saucepan too. All this should cook for another 5 minutes, after which you can pour the soup into plates, sprinkle with seeds on top and pour in olive oil in a thin stream. Pea soup with pumpkin - original and simple The recipe for pea soup is known to every housewife. But what can be done to ensure that it does not become boring not only for those who eat it, but also for those who cook it? The answer is simple - make the recipe a little original. To do this, you can add something new to it. Some people use all sorts of seasonings for these purposes, others - meat or sausage. Well, pumpkin will become a completely new solution in the preparation of pea soup. You will need the following list of products:
- yellow pumpkin - 1 kg,
- yellow peas - 1 cup,
- butter,
- seasonings to taste (pepper, turmeric, sugar, basil).
To prepare this soup you will needa large saucepan. Mix the peas with turmeric and pour four glasses of water over the mixture. After the broth boils, reduce the heat to low and simmer for 10-15 minutes. Cut the pumpkin into cubes, add salt, sugar and pumpkin to the peas. Increase the heat a little, bring to a boil and reduce to low again. Then simmer everything for 15 minutes again. For special occasions, you can make a butter sauce. To do this, melt the butter in a preheated frying pan and add cumin seeds. After frying them for about 2 minutes, many add chili and ginger. Almost at the very end, add chopped basil leaves to the sauce and fry for about half a minute more. The resulting sauce can be immediately poured into bowls of soup, or left in a decanter under the sauce on the table. Pumpkin Cream Soup with Cheese Recipe In most cases, processed cheese is added to the recipe for cream soup or cream soup. But some recipes even suggest adding hard cheeses. Parmesan cheese is very good for this recipe. In addition, it is used in the preparation of:
- pumpkin - 600-700 grams,
- cream - 15-200 grams,
- olive oil - 100 grams,
- 1 onion,
- 4 cloves garlic,
- sour cream - 4 tablespoons,
- nutmeg - 2-3 pinches,
- seasonings and spices.
First of all, you need to peel the garlic and onion.Wash them and chop finely. Pour oil into a saucepan or ladle with a thick bottom and heat it. Fry the previously prepared garlic and onion in oil for 7-8 minutes. Cut the pumpkin into medium-sized pieces, then put it in a saucepan with oil, garlic and onion. Fry everything for 5 minutes and add water (about half a liter). After bringing to a boil, reduce the heat to medium or minimum, and then simmer for 10-15 minutes. When everything is almost ready, you can take the pumpkin out and chop it in a blender. Put the finished puree back in the saucepan, add seasonings and spices, stir and bring to a boil. At the same time, add cream and nutmeg to the mixture. After boiling for 3-4 minutes, turn off the gas, cover the pan tightly with a lid (you can cover it with a towel on top) and let it brew for 10 minutes. Pour the finished soup into bowls, put grated cheese on top and a spoonful of sour cream next to it.
