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Pumpkin cream soup

Pumpkin cream soup


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I never did, but I thought it was worth a try. I had the pumpkin from the country, I had to look for the best recipe.
Of course I didn't find it and I had to ... customize what I found.

  • 500 g pumpkin pie
  • 500 + 250 ml water
  • Kotany sea salt
  • Kotany ground cardamom, as long as you take it with 3 fingers
  • 1 lgt Maggi the secret of vegetable taste
  • 1 lg oil flavored with oregano
  • 3 lg sour cream

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Pumpkin Cream Soup:

Cut the pumpkin into slices, wash it and boil it in 500 ml of salted water.

When it is cooked, let it cool and peel it.

250 ml of boiling water with a teaspoon of Maggi.

Pass the pumpkin with the vertical blender and add, alternatively, the soup and sour cream.

At the end, flavor with oil and cardamom.

Serve immediately with bruschettas / sesame biscuits.



Tips sites

1

Instead of water you can use soup if you have it ready.

2

Cardamom and oregano flavored oil makes the soup very cool, so you can serve it cold.


THE PUMPKIN PUMPKIN

Reduces diabetes, regulates blood sugar (beta-carotene, which is anti-inflammatory and antioxidant, regulates blood sugar. 30 g of cleaned seeds are boiled over low heat for one hour in 500 ml of water and the juice is consumed in two stages: the first portion is drunk in the morning (on an empty stomach), and the second, in the evening, before bed. The treatment is done three days a week, an interval of 2 months.)

keeps cholesterol under control and helps in diets (low in calories & # 8211 20 calories per 100g, rich in minerals and vitamins. Consume 1.5kg of pumpkin in a day, divided into 5 portions. You can also consume seeds pumpkin)

maintains the health of the skin, nails, hair, eyes and mucous membranes (vitamin A. 100g of pumpkin provides 70% of the daily requirement of vitamin A)

prevents aging, the appearance of wrinkles, pigment spots that appear with age (vitamin E)

relieves premenstrual symptoms, balances reproductive system disorders (vitamin E)

improves peripheral circulation (vitamin E)

promotes digestion, prevents fat deposits (vitamin T or carnitine & # 8211 has the role of regulating the metabolism of carbohydrates, proteins and fats, transforms food into energy, accelerates certain processes in the body that contribute to the reduction of fat and adipose tissue, contributing to increased muscle mass)

improves the functions of the male reproductive system (zinc and phosphorus)

reduces fatigue (pumpkin seeds)

stimulates libido (pumpkin seeds)

fights anemia (vitamin B complex, especially folic acid, iron)

recommended for pregnant women or those who want to become pregnant (folic acid)

improves memory (consumption of pumpkin seeds, rich in omega-3 and omega-6 essential fatty acids, vitamin A)

prevents cancer and is an adjunct in the treatment of disease (antioxidants, vitamins A, C, E. Vitamin A plays a key role in preventing cancer, cataracts and atherosclerosis, is a powerful antioxidant. Pumpkin pulp is rich in alpha and beta carotene, very powerful antioxidants Contributes to the reduction of tumors)

stimulates kidney activity, prevents kidney stones (consume 15-20g of seeds daily)

prevents cardiovascular disease

regulates hormonal disorders

increase the immunity of the liver (eat 500 g of raw or cooked pulp daily and drink 1-2 glasses of pumpkin juice, freshly squeezed. At the same time, the recipe is good for combating body weight)

maintains the health of the circulatory and nervous systems

fights insomnia, depression, anxiety and migraines (For insomnia, drink 50 ml of fresh pumpkin juice before bed, mixed with a teaspoon of honey. In the morning, the bags under the eyes, which appear during sleep, will disappear. , you can eat pumpkin seeds, rich in tryptophan, amino acid that relieves symptoms of depression, vitamin B6)

strengthens bones, prevents fractures, osteoporosis (eat pumpkin seeds)

helps the body in the process of cell regeneration

fights fluid retention in the body (has diuretic and laxative properties. Consume a paste obtained from boiling 1.5-2.5kg of pumpkin pulp boiled in milk. It can be seasoned with thyme, honey or tarragon, without salt, because salt retains water in the body, the cure lasts 5 days)

fights constipation (half a kilogram of pulp is pureed, used and some of the resulting liquid during boiling. Consumed during the day)

protects against pulmonary emphysema, decreases the risk of lung cancer (vitamin A)

detoxifies the body (drink a glass of 100 ml of fresh pumpkin juice, mixed with blueberry tea, for 10-12 days, and do not eat spicy, fatty or smoked foods)

strengthens the immune system (vitamin C)

fights candidiasis (has anti-fungal effect)

helps to restore the body after physical exertion (potassium balances the body's electrolytes. Pumpkin contains more potassium than bananas).


Pumpkin cream soup

An easy recipe to make, great after a tour through the cold outside. Take advantage of the latest pumpkins available in the market and hypermarkets:

2 kg of pumpkin, cut into cubes

500, 600 grams of carrots, celery, parsley root, onion and garlic & # 8211 cleaned and chopped.

Salt, pepper, hot peppers (or hot pepper flakes)

Put all the vegetables to boil in water. This should be twice the volume of vegetables.

Boil until the vegetables are soft, leave to cool a little, then mix.

Pass the contents through a sieve, larger in size but with small meshes like a tea (mix / press with a wooden spoon or a spatula). This is the only way to get a fine, velvety texture.

Bring to the boil again, until you get the desired thickness. Only then season to taste with salt, pepper, hot pepper flakes.

Optional and also to taste, you can decorate with a spoonful of yogurt, mint / green basil, chopped goat cheese, browned bacon, browned croutons & # 8211 if you are not fasting!


Pumpkin cream soup

a pumpkin not too big 1-2 carrots 2 onions 2 apples 4-5 cloves garlic a parsnip root a few sprigs of dried thyme salt black pepper paprika hot paprika car oil.

Method of preparation

Peel a squash, grate it and squeeze the juice.

We cleaned the carrot and cut it into slices.

In a deep frying pan, greased with oil, put sliced ​​onions and then carrots.

Set the heat to medium and let the vegetables brown slightly.

Meanwhile, cut the pumpkin and apples into medium cubes.

When the vegetables are golden in the pan, add the sliced ​​garlic. It can be added from the beginning, along with onions and carrots, but it will keep its flavor more subtle.

After garlic comes pumpkin and apples. Fill with hot water to cover all the vegetables.

On top arrange the well-washed and cut into large pieces, and thyme.

Let it boil until the pumpkin is ready. Then we "fish" the parsnip pieces and the thyme twigs, they have already left their flavor and flavors in the soup.

And mix the rest with a hand blender and season with salt, pepper and grated nutmeg. For a spicier taste, add the hot paprika.

Serve the soup sprinkled with raw olive oil and lightly fried pumpkin seeds on a dry pan.


How to Make Baked Pumpkin Cream Soup & # 8211 Best Tips & Tricks

1. Which is the most suitable pumpkin for soup.

In theory, all pumpkins are good for soup because, by the way, their contents are about the same, aren't they?

But in reality, some pumpkins are better than others because once cooked, their texture changes.

Also, their flavors are a little different. Sweet pumpkins with a creamy texture are better for soup, while others are better for casseroles or for baking.

I made this Queensland blue pumpkin soup, but there are other similar varieties that you can use.

And here are some that fit perfectly:

Now that we know what type of pumpkin is best for soup, let's go ahead and see how to cut a pumpkin for this purpose.

2. How to cut a pumpkin for soup

There are two ways to cut pumpkin for soup:

  1. In large pieces. First, put it on a wood chipper, cut it in half, remove the seeds, peel it and then cut the halves into large pieces.
  2. In sliced ​​wedges. Cut the pumpkin in half, remove the seeds and then cut each half into 1-1.5cm wedges, using a sharp knife. This method is more suitable for small pumpkins.

You can apply either of these two methods to make baked pumpkin cream soup or, if you want to skip the baking part, you can do it with freshly boiled pumpkin directly in the soup.

Although, I must tell you, the baked pumpkin cream soup is much tastier and more flavorful than the one with fresh pumpkin.

And that's because the pumpkin caramelizes a little when baked and thus the aroma intensifies. So, if you have to choose between the two, I recommend you choose baked pumpkin soup.

3. What spices are used in pumpkin soup

Spices are an important ingredient in all dishes and this is also true for baked pumpkin cream soup. They can turn a fairy food into a super tasty one and that's exactly what they did in this case.

Here are some of the best spices for pumpkin soup:

And now let's go ahead and see & # 8230

4. How else can we serve baked pumpkin cream soup

This pumpkin soup is quite filling, so I served it as a main course. But I know that many of you are more greedy and that a simple soup is not enough for them.

If you want to make it even more haunting, you can add the Parmesan croutons that I used to the tomato soup. She will no longer be vegan, but she will definitely fill your belly.

And if that's not enough and you want to serve it with a different dish, here are some that go well with baked pumpkin soup:

  • Any kind of cooked fish (like baked salmon fillet with vegetables) or turkey & # 8211 this is a perfect menu for the holidays & # 8211 a special menu without meat.

5. Adapt the pumpkin cream soup recipe to your taste

To match the flavor of this baked pumpkin soup, you will need to adjust the amount of spices to your taste or replace them with your favorites.

But for maximum taste and aroma, you should try the following toppings: fried coconut flakes, coconut yogurt, fresh black pepper, baked or fried cashews, or fresh thyme.

Start by adding a little of any of these toppings, then taste and add more if needed (depending on taste).

They will make a huge difference in taste, flavor and texture. It simply amplifies them all by making the soup much better.

Great, now you know all about this recipe for baked pumpkin cream soup, so it's time to see how it's made.

And after cooking it, don't forget to take some pictures and post them on Insta with the hashtag #blondelish and the @theblondelish tag.

Also, if you like this video recipe and want to see more, please subscribe to my YouTube Channel.


Method of preparation

Pumpkin peeled and peeled, we laugh. Finely chop the onion until it becomes glassy, ​​then put the pumpkin and sauté them together until it softens.

Pour the soup over the pumpkin, add the milk, bay leaf, ginger and nutmeg. Let it boil for 20 minutes on medium heat.

Take the soup off the heat, let it cool a bit and pass it. Season with salt and pepper.
Serve the soup in bowls, putting bread croutons with garlic, sour cream and slightly fried pumpkin seeds.


  • 1 kg pumpkin
  • An onion
  • 500 grams of carrots
  • The celery
  • A bunch of parsley
  • A clove of garlic
  • Salt
  • Pepper
  • Olive oil

In a pot with about 3 liters of water add the pumpkin, carrots, onion, celery, parsley, garlic, after they have been cleaned and cut before. Leave the ingredients to boil, occasionally adding salt and pepper to taste. The created composition is put in a blender until the cream is obtained.


Baked pumpkin cream soup with flavored croutons

Baked pumpkin cream soup with flavored croutons. An autumn recipe with pumpkin pie or baked pumpkin, aromatic and beautifully colored. A simple cream soup served with garlic croutons and drizzled with pumpkin oil. I assure you that it will be to the children's taste!

I do it every fall pumpkin cream soup because it's one of my daughter's favorites. Whether simple soup with potatoes, pumpkin and sour cream, or the exotic one with coconut and curry spices. Both are great! In addition, pumpkin cream soups are very quick to cook in 30-40 minutes.

I also talked about cream soups, about the & # 8222suitable & # 8221 consistency that they must have: something between soup and puree. The boundary line is very fine. After all, you can make them the way you like them: thinner or thicker. The thickener used most often is the potato, but lately they make cream soups with rice. These seem to be finer and silkier than those with potatoes. See here a pumpkin cream soup with rice.

The vegetables that are put in the pumpkin cream soup are not many, in order not to distort its taste and aroma: onion, a little garlic, possibly carrot (it matches the color), possibly sweet potato. A special flavor is given by the butter in which they are hardened. Also, the taste and aroma of autumn pumpkin can be intensified by baking it beforehand, either in large pieces (it takes longer), or grated on a large grater, as I did.

At the end I like to put sweet cream for whipped cream (natural, with at least 30% fat). It is not mandatory but it is recommended :).

We also like plain baked pumpkin or sprinkled with brown sugar and cinnamon & # 8211 see the recipe here.

I give you the quantities for 6-8 servings of baked pumpkin soup with crispy croutons.


Baked pumpkin cream soup with flavored croutons

Baked pumpkin cream soup with flavored croutons. An autumn recipe with pumpkin pie or baked pumpkin, aromatic and beautifully colored. A simple cream soup served with garlic croutons and drizzled with pumpkin oil. I assure you that it will be to the children's taste!

I do it every fall pumpkin cream soup because it's one of my daughter's favorites. Whether simple soup with potatoes, pumpkin and sour cream, or the exotic one with coconut and curry spices. Both are great! In addition, pumpkin cream soups are very quick to cook in 30-40 minutes.

I also talked about cream soups, about the & # 8222suitable & # 8221 consistency that they must have: something between soup and puree. The boundary line is very fine. After all, you can make them the way you like them: thinner or thicker. The thickener used most often is the potato, but lately they make cream soups with rice. These seem to be finer and silkier than those with potatoes. See here a pumpkin cream soup with rice.

The vegetables that are put in the pumpkin cream soup are not many, in order not to distort its taste and aroma: onion, a little garlic, possibly carrot (it matches the color), possibly sweet potato. A special aroma is that given by the butter in which they are hardened. Also, the taste and aroma of autumn pumpkin can be intensified by baking it beforehand, either in large pieces (lasts longer) or grated on a large grater, as I did.

At the end I like to put sweet cream for whipped cream (natural, with at least 30% fat). It is not mandatory but it is recommended :).

We also like plain baked pumpkin or sprinkled with brown sugar and cinnamon & # 8211 see the recipe here.

I give you the quantities for 6-8 servings of baked pumpkin soup with crispy croutons.