Pumpkin soup. The recipe for an autumn dish

The recipe for pumpkin soup with cream is useful to you when you want to cook an unusual and exotic, but a satisfying and nutritious food. Also we will suggest you in this article to make a more dense version of this dish, in the manner of the German aintopph.

Pumpkin cream soup

Photo (the recipe assumes a completely specific consistency, so it's better to get acquainted with the pictures) will please you with the brightness of the shades. This dish invariably produces a splash with its beautiful orange color. Pumpkin soup, the recipe of which we now disassemble, is suitable for those who observe fasting, and for vegetarians. It is also very useful for everyone who cares for a figure. The vegetable that solves in this dish is perfectly combined with the aroma of fresh ginger. In addition to unquestionable health benefits, this spice has the ability to repel the pungent smell of pumpkin and improve the organoleptic properties of the dish. Ginger needs about a hundred grams - it's about half a small root. Also, you need half a kilogram of fresh pumpkin, a little celery root, one carrot, two onions, garlic, onion and black pepper. That's all the ingredients from which you can cook very tasty pumpkin soup.

The recipe suggests that you first need to fry finely chopped onion, garlic and ginger in olive oil. Pumpkin, celery and carrots cut into cubes. Put in a frying pan to fried onions, add half a glass of boiled water and stew for a quarter of an hour. Cool the vegetables by draining the resulting broth. Grind with a blender. Combine with broth and boil again, adding cream.

Pumpkin soup. Recipe with mushrooms and beans

This is also a lean dish. But if you want, you can add meat to it. The second pumpkin soup, the recipe of which we want to offer, is similar to a stew, and even to a roast. It is very thick. But, of course, you can add as much fluid as you want. This recipe is also good because the soup cooked on it will remain tasty for several days. It is also fragrant when heated, as in fresh. Take 600 g of pumpkin, better muscat or bottle, two onions, garlic to taste, a glass of mushrooms, a glass of dry beans or 2.5 tbsp. boiled. You will also need a liter of vegetable broth and olive oil, a spoonful of balsamic vinegar, a can of tomatoes in your own juice, half a kilogram of potatoes, fresh sage, nutmeg , greens (parsley, thyme), bay leaf, black pepper and liquid honey (teaspoon). Beans boil with herbs. In the freshly brewed vegetable broth, add spices, honey and tomato juice (liquid from tomatoes). Cut the pumpkin, potatoes, onions, garlic and mushrooms. Fry the mushrooms first with the minimum amount of oil. Then the rest of the vegetables, laying them in portions. Pour the resulting ragout with diluted vinegar in water and allow it to evaporate. Now you can put fried vegetables in a pan (fireproof) (at this stage, add stew or fried meat, if necessary). Fill with vegetable broth with spices. Tumble about an hour in the oven.