Vegetable soups are rich in vitamins, and therefore extremely useful. You can cook them from various ingredients and in a variety of ways. This article will discuss how to cook pumpkin cream soup . We offer several recipes.
Pumpkin Cream Soup: Ginger Recipe
To make a delicious hot dish, you will need:
- the pulp of ripe pumpkin in the amount of one kg;
- about 50 g (¼ pack) of quality butter;
- small fresh onion;
- grated ginger - a couple of tsp;
- a few cloves of garlic;
- 1/3 cup orange juice (about 60 ml);
- salt, sour cream, pepper, peeled pumpkin seeds.
Pumpkin cream soup with ginger: cooking technology
Dissolve the butter in a pan. Chop onion and garlic, spasser a little. Peel the pumpkin, remove the seeds, cut the pulp into cubes. Boil some water in a saucepan, place the pumpkin in it and cook for 20 minutes. Add ginger to sautéed vegetables. Once the pumpkin is soft, transfer the frying to the pan, cook for 5 minutes, salt, sprinkle pepper to taste. Use a submersible blender to grind the ingredients to a puree state. Then pour in the orange juice. Turn off the fire. While the soup is languishing, fry pumpkin seeds in a dry frying pan. After clean them. Pour pumpkin cream soup into plates, put a spoonful of sour cream in each, sprinkle a few seeds on top. If desired, the dish can be decorated with greens.
Pumpkin cream soup with cilantro
The first course will be very fragrant if you add cilantro to it. What will be required for its preparation:
- a little (about 4-5 tbsp. l.) olive oil;
- salt, ginger, red curry paste, garlic;
- 2 medium cilantro bunches;
- 1 fresh lemon;
- red and white onions - 1 pc.;
- ripe pumpkin weighing 1 kg (pulp);
- 400 ml milk or cream.
Cooking technology
Wash the lemon and grate it (can be cut into pieces and chopped with a blender). Squeeze juice out of the resulting mass. Set aside a couple of leaves of cilantro (for decoration), wash the rest, cut, put into a blender. Put salt, garlic, squeezed lemon zest and pulp there. Chop. Pour 2 tablespoons of oil and start the blender again. Peel the onions, chop them with a knife. Peel and ginger on a fine grater. Peel the pumpkin, remove the seeds and cut the pulp into cubes. Fry onions in vegetable oil, then add ginger, curry paste to it. Put it out a couple of minutes. Put the pumpkin in the pan, fill it with 2 glasses of water and wait until it boils. Reduce the fire, transfer the fried vegetables into a saucepan, cover with a lid and cook for about 15 minutes. After the specified time, grind the ingredients with a blender, pour in milk, salt to taste. Cook another 5 minutes. Pour the soup into plates, garnish with thin rings of red onion, beautifully lay the cilantro paste on the surface, add leaves and serve. You can put croutons, crackers, fried seeds in the finished dish. Fans of spicy foods are advised to add more black and red pepper when cooking.
Pumpkin cream soup in a slow cooker
The second recipe for pumpkin soup can be used for cooking in a slow cooker. To do this, in the "Baking" mode, fry the onions and ginger. Then put the pumpkin in the bowl. Pour the indicated amount of water. Switch the multicooker to the “Extinguishing” function for 1 hour, close the lid. After 30-40 minutes have passed, grind the soup with a blender, pour in the milk and continue cooking until a beep is heard. Serve the first course as described above. Enjoy your meal!