We've all heard the expression "There's no such thing as a chicken.""they consider autumn". However, autumn pleases us not only with chickens, but also with many other surprises, in particular, the harvest of fruits and vegetables. The main thing is not to get confused by such abundance and to use correctly what nature gives us. And if with more traditional vegetables, for example, with potatoes, there are no questions, then some of them make the housewife rack her brains over what to cook. Pumpkin is one of such vegetables. Due to its unusually tender consistency, pumpkin can be used both for making desserts and for first courses, which will be discussed below. And today we will talk about using this vegetable in first courses. Pumpkin puree soup is the best option, since when cooked correctly, pumpkin boils well and gives the necessary richness to the broth. Pumpkin puree soup is a favorite dish for many housewives around the world: in Haiti, Italy, and Russia. In America, it is made quite liquid, but in Australia, on the contrary, it is brought to a thick mushy state. In Italy, garlic is added to pumpkin soups, in England - apples and leeks, and in France it is made with the addition of chicken pulp. In order to make pumpkin puree soup, it is better to use a pre-baked vegetable rather than a raw one. This is done because pumpkin pulp is hard in its raw form, and it will be difficult to bring it to the desired condition when boiling. Pumpkin bakes quite quickly - at the rate of 20 minutes per half a kilo of pulp, and when baked it becomes very tender. By the way, if you do not want to make soup - bake the pumpkin in slices with a lot of sugar - and a tasty and healthy dessert for children and adults is ready. You can bake it in large pieces, greasing each piece with vegetable oil, or you can bake it whole, pre-piercing the pumpkin in several places with a fork. Once the pulp has reached the desired condition and has become soft, cool it slightly, peel and seed it and use it as a base for soup. Pumpkin goes well with many products. You can make a spicy pumpkin puree soup with garlic, a classic one with vegetables and herbs, or you can combine pumpkin with meat or fish. In this case, it is better to use chicken, turkey or seafood to emphasize the delicate taste of pumpkin in your dish, rather than interrupt it with stronger flavors of bacon or lamb. Try making pumpkin puree soup with cream according to the classic recipe.
Pumpkin cream soup with cream:
Ingredients:
- one medium-sized pumpkin or several small ones
- 1 liter of vegetable broth
- 200 ml of creamy cream
- a handful of walnuts
- onion
- carrot
- butter
- 1 tsp Sahara
- salt
- spices to taste
Pumpkin puree soup recipe:The pumpkin must first be baked in the oven. To do this, cut it into large slices, remove the seeds, and grease each slice with vegetable oil. Bake for 30 minutes. Prepare the vegetable broth in advance. Vegetables can also be used to make puree. Take an onion, some green onions, a medium-sized carrot, cut into small cubes and fry in a saucepan with butter. If you do not want to use butter, you can simply boil the onion and carrot. Add finely chopped pumpkin to the broth and cook over low heat for 20 minutes. Pour everything into a blender and chop. The base for the puree soup is ready, all that remains is to add a twist. Return the broth to the pan, bring to a boil and pour in the cream. Bring to a boil again, add salt, sugar and spices to taste. The best ingredients for this dish are black pepper, basil and oregano. The soup is ready. You can serve it with cheese croutons: for this, form circles from grated Parmesan, mix with cinnamon, put on slices of wheat bread and bake in the oven until golden brown.
Pumpkin cream soup with chicken
Cream soup with chicken meat also has a very pleasant taste, and its nutritional value is very difficult to overstate. Recipe for cream soup of pumpkin with chicken and curry: Ingredients:
- 400 grams of chicken fillet
- 1 medium sized pumpkin
- butter
- onion
- carrot
- leek
- new potatoes
- Garlic
- Curry
- salt and pepper to taste
Prepare the pumpkin for baking in the oven andCook for 30 minutes. Boil the chicken fillet. Cut the vegetables into small cubes and cook in a saucepan with butter. Divide the chicken pulp into thin strips and add to the vegetables for 10 minutes. Boil the pumpkin in meat broth for 20 minutes, then grind to a mushy state in a blender. The puree should be moderately thick. Bring the resulting mass to a boil, add vegetables, chicken, salt and curry. At the end, add young potatoes, cut into small cubes. To add spice to the dish, you can use a pinch of red pepper. In this recipe, chicken can be replaced with seafood. In this case, you need to use pre-prepared chicken broth (without pulp), and fry the seafood with vegetables for no more than 3 minutes. We recommend reading:
