Soups

Pumpkin Puree Soup


Ingredients for Making Pumpkin Soup

  1. Pumpkin 1 pc
  2. Potatoes 1-2 pcs
  3. Celery stalk 1 pc
  4. Bow 1 pc
  5. Pure water 1 l
  6. Cream 150 ml
  7. Ground red pepper 1/2 tsp
  8. Ground black pepper to taste
  9. Salt to taste
  • Main Ingredients: Potato, Pumpkin, Cream
  • Portion2-3

Inventory:

Knife, Cutting board, Measuring cup, Kitchen stove, Large pan, Blender, Plates, Teaspoon, Kitchen spatula, Stewpan

Cooking pumpkin soup puree:

Step 1: Cut the vegetables.

And we begin, of course, with the preparation of vegetables. The first step is to thoroughly rinse them under running water. It’s better to start with a pumpkin, since it’s the most work with it.

So, we place the washed pumpkin on a cutting board and gently cut in half. Then with a tablespoon we remove the seeds together with the pulp, cut the peeled halves into several slices and cut the peel with each.

After that, grind the pumpkin into pieces of arbitrary shape with a size of about 4 centimeters. Make them beautiful and even is not worth it - in the end they will still turn into mashed potatoes. We transfer pumpkin pieces into a pan.

After the pumpkin, we turn to the already washed celery. The stem can be cut immediately without any cleaning. Although some still remove the upper hard veins, this is a matter of taste. So, we put it on a cutting board, cut into medium pieces about 2 centimeters and put it in a pan.

Next, remove the husk from the onion, rinse under cold running water and use a sharp knife to cut into cubes. After we throw them to the pumpkin and celery.

Remove the peel from the potatoes, rinse and spread on a cutting board. Then cut in half and grind into large pieces about 3 - 4 centimeters, which are also removed in a pan.

Step 2: Boil the vegetables.

We turn on the medium heat on the stove and put the pot of vegetables on the burner. Season with red and black ground peppers, as well as salt. Mix thoroughly with a kitchen spatula or tablespoon. Lightly fry a couple of minutes and pour a liter of clean water.

Bring to a boil, cook until vegetables are completely softened, periodically stirring with a kitchen spatula.

And to cook vegetables faster, cover the pan with a lid. The approximate cooking time is 15 - 20 minutes, but it is better to navigate the potatoes, if it is boiled, it means everything else too.

Step 3: Grind the vegetables.

After the vegetables are completely cooked, it's time to turn them into mashed potatoes and a blender will help us with this. Pour the soup into the blender bowl and grind everything until creamy.

Step 4: Cooking the soup puree.

Meanwhile, we heat the cream on the stove or in the microwave so that they do not curl when you "meet" with hot soup. Then from the blender bowl we return the soup back to the pan, mix and place on the stove. Gradually pour the hot cream into the soup, mix again, cover and let it brew for 5 - 7 minutes.

Step 5: Serve the pumpkin soup puree.


Pumpkin soup is served hot as a first course. Often it is seasoned with sour cream or shredded greens, decorated with pumpkin seeds, bread croutons, and various nuts. Fragrant and tender soup puree is ready!
Enjoy your meal!

Recipe Tips:

- Pumpkin soup can be supplemented not only with potatoes and celery, but also with carrots, garlic, and grated ginger to taste.

- To give the soup a richer flavor and aroma, replace the water with meat or vegetable broth.

- If the pumpkin from which you decided to cook the soup has a too hard peel, a microwave will help to remove it. To do this, make several cuts in the washed pumpkin and put it in the microwave for 3 - 5 minutes. Too large and does not fit in the oven, then cut the vegetable into several slices, then cleanse the seeds and heat. The peel is then peeled off much easier.