We all heard the expression "Chicks in the Autumnconsider". 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 lost from such abundance and correctly use what nature gives us. And if with more traditional vegetables, for example, with potatoes, there are no questions, then some of them make the mistress pretty much break his head over what to cook. To such vegetables belongs and pumpkin. Due to its extraordinarily soft consistency, the pumpkin can be used for both desserts and first courses, which will be discussed below. And today we will talk about using this vegetable in the first dishes. Pumpkin soup - the best option, because with the correct cooking pumpkin is well boiled and gives the necessary saturation of 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 dense mushy state. In Italy, garlic soups are 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 a pumpkin purée soup, it is better to use not a raw vegetable, but pre-baked. This is done because the pumpkin pulp in the raw form is tough, and it will be difficult to bring it to the condition when cooking. The pumpkin is baked quite quickly - at the rate of 20 minutes for half a kilo of pulp, and in the baked form it becomes very tender. By the way, do not want to make soup - bake pumpkin slices with lots of sugar - and a delicious 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 wholly, pre-punching a pumpkin in several places with a fork. After the pulp has reached the condition and has become soft, slightly cool it, peel off the peel and seeds and use as a basis for soup. Pumpkin goes well with many products. You can make a spicy soup of pumpkin with garlic, you can classic 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 in your dish a delicate taste of pumpkin, rather than interrupt it with stronger tastes of bacon or lamb. Try to make a pumpkin puree soup with cream on a classic recipe.
Pumpkin cream soup with cream:
- one medium-sized pumpkin or several small ones
- 1 liter of vegetable broth
- 200 ml of creamy cream
- a handful of walnuts
- 1 tsp Sahara
- spices to taste
Soup puree from a pumpkin recipe: Pumpkin should be baked in the oven beforehand. To do this, slice it into large slices, peel off the seeds, each vegetable slice with vegetable oil. Bake it for 30 minutes. Prepare a vegetable broth. Vegetables can also be used to make mashed potatoes. Take the onions, a little green onions, medium-sized carrots, cut into small cubes and fry in a saucepan in butter. If you do not want to use butter, you can simply boil onions and carrots. In the broth, add the pumpkin, finely chopped, and cook on low heat for 20 minutes. Pour everything into the blender and grind it. The basis for soup-puree is ready, it remains to add a twist. Return the broth in a saucepan, bring to a boil and fill the cream. Bring to the boil again, add salt, sugar and spices to taste. Best for this dish is suitable for black pepper, basil and oregano. The soup is ready. You can serve cheese croutons: for this, form grated parmesan mugs, mix with cinnamon, place on slices of wheat bread and bake in the oven until golden brown.
Pumpkin cream soup with chicken
The soup-puree with the use of chicken meat also has a very pleasant taste, and its nutritional value is very difficult to exaggerate. Recipe for soup-mashed pumpkin with chicken and curry: Ingredients:
- 400 grams of chicken fillet
- 1 medium sized pumpkin
- new potatoes
- salt and pepper to taste
Prepare a pumpkin for baking in the oven andcook for 30 minutes. Chicken fillet boil. Cut the vegetables into small cubes and cook in a saucepan in butter. Chicken flesh divide into thin strips and add to vegetables for 10 minutes. Pump the pumpkin into the meat broth for 20 minutes, then grind to a mushy state in a blender. Puree should be rather dense. Bring to the boil the resulting mass, add vegetables, chicken, salt and curry. At the end, add the young potatoes, cut into small cubes. To make the dish sharp, you can use a pinch of red pepper. In this recipe, chicken can be replaced with seafood. In this case, you need to use the chicken broth prepared beforehand (without pulp), and fry the seafood with vegetables for no more than 3 minutes. We advise you to read: