Anyone who loves delicious food will appreciate pumpkin puree soup, the recipes for which are very simple and the dishes are delicious. These are not only bright dishes, but also satisfying, plus they have different variations in production. We will look at some of them.
Pumpkin puree soup
Pumpkin soup puree turns out to be quite satisfying, but at the same time low in calories, which is perfect for the so-called diet food. Let's look at what ingredients are needed for this dish.
Drizzle with olive oil and serve with chopped parsley. For me, the hottest squash to make this soup with is Kabotia, but if you can't find that, you can make with other types of squash such as paulista or pumpkin. Choose a nice, bruise-free pumpkin that will balance on the table. Cut out the top to create a large hat. This will serve as a lid for the pumpkin that will become the soup. Cut a separate line on one side to find out where to close the lid. Remove the seeds and wires from inside the pumpkin.
Keep the seeds in a separate bowl. Carefully remove the meat, leaving a fairly large layer next to the skin. Tip: Scrape the inside with a metal spoon. Pour the broth into the pan and add the pumpkin meat, potatoes, carrots, onions and leeks. Bring to a boil and simmer for 30 minutes. Transfer soup to a blender or food processor.
One small pumpkin; Two heads of onions; Medium head of garlic; A tablespoon of turmeric; A pinch of ginger powder; Salt and pepper to taste; Water.
Preparation consists of the following steps. First, you need to remove the skin from the pumpkin, after which it is cut into pieces and placed in a saucepan, where about 2 cups of water are then added, the container is placed on low heat and simmered for twenty minutes until the vegetable is ready.
Add the milk and adjust the seasoning to taste, pour the soup into the hollow pumpkins and place the pumpkin soup on the top of the cap. In a large saucepan, melt butter over medium heat. Add the onion, garlic, ginger, curry, salt and pepper and cook, stirring with a wooden spoon, for 3 minutes or until the onion has softened.
How to make pumpkin soup with cheese?
Add squash and potatoes and mix into coat. Add vegetable broth, lemon juice and tomato paste and bring to a boil. Reduce heat, cover and simmer for 20 minutes or until vegetables are very tender. In a blender or food processor, reduce to a smooth puree, a few times if necessary. In a fine mesh set over a bowl, strain out the squash puree by pressing the pieces down with a spatula.
While the pumpkin is cooking, you can peel the garlic and onion, chop them finely and fry them in vegetable oil for three minutes. Then add ginger, salt, pepper, cucurma to the cooked pumpkin, mix everything (you can first drain the water into another container). Then the spiced pumpkin mass is ground into a puree using a blender.
Rinse and wash the pan. Place the squash puree in a saucepan. Add the milk and stir with a wooden spoon and heat over medium heat, without boiling, and serve with a ladle to distribute the soup among six hot soup bowls. Creamy Cauliflower Soup: Substitute chopped cauliflower for butternut squash. Add lemon juice and tomato paste.
Nutritional values
Creamy Carrot Soup: Substitute 4 cups carrots for butternut squash, peel and cut into chunks. You can prepare the creamy squash soup up to step 3 and cover it. It will keep for up to 2 days in the refrigerator. In this winter and for followers of light meals in the evening, nothing is better than a good soup!
Next, add onion and garlic puree to the soup, add the previously drained water and the delicious dish is ready. Those who maintain a slim figure may not fry the onion-garlic mixture, but simmer it fresh. Bon appetit!
Pumpkin puree soup with cream
The combination of pumpkin pulp with cream will give the dish new taste qualities. I offer you a recipe for light vegetable puree soup. You will need the following ingredients.
This is one of my favorite soups: pumpkin veloute! Simple, quick, but very tasty recipe! Here we add some onion and broth to elevate the pumpkin flavor. Cream is not everyone's favorite in my family. In Syria, there is a tendency to add olive oil to soups. Free for everyone to put as much as they want on their plate
