The oldest vegetable imported from South America, pumpkin has many useful properties due to the presence in its tender yellow pulp of various vitamins and minerals necessary for the human body. Dishes made from pumpkin are very diverse and are popular in cuisines around the world. For example, pumpkin soup puree is a traditional European dish . And not a single Halloween celebration in America is complete without pumpkin soup.
In addition, Europeans make pumpkin casseroles and often use the vegetable as one of the ingredients in salads. And in Austria you can try pumpkin schnapps and even coffee. In Armenian cuisine, pumpkin is added to pilaf, stuffed and stewed with lentils. Uzbek cuisine will offer pumpkin milk soup called shirshavak. And the Chinese call pumpkin the queen of vegetables, although it may be just because of its impressive size.
Pumpkin puree soup is prepared very simply and has a delicate, refined taste. This is a dietary dish, therefore it is useful for people who, due to any reason, are forced to adhere to a diet.
To make pumpkin soup puree you need to have one small pumpkin, a couple of small heads of onions, several cloves of garlic, ground ginger, turmeric, as well as salt and pepper.
First you need to finely chop the onions and garlic and pass it in a saucepan until softened, about five minutes, using olive oil for this.
Sliced ββpumpkin must be put in a saucepan, adding a couple of glasses of pre-cooked chicken broth, and stew until cooked. It takes about 15 minutes. Then add a quarter teaspoon of ground ginger and one tablespoon of cucumber. Then add salt, pepper to taste, mix thoroughly and drain excess water.
The finished pumpkin mass needs to be put in a blender and chopped until mashed. After whipping, boil again and let it brew for about fifteen minutes. Serving soup is recommended with cream and herbs, and the cream is sometimes also whipped in a blender.
As seasonings for such a soup, you can use any seasoning to your liking, experiment and add curry or nutmeg instead of ginger, believe me, it will turn out well.
Pumpkin cream soup with cream contains 216 kcal in one serving. For a vegetable dish, this is a very high calorie content. If you use milk instead of cream, then pumpkin cream soup with cream will be less high-calorie.
You can also sprinkle mashed pumpkin soup with grated hard cheese. If desired, cheese cut into slices can be added at the end of cooking, then wait until it starts to melt and only then serve. For mono soup, choose different varieties of cheese, including processed ones. In this regard, pumpkin soup with cheese can have different taste characteristics depending on the type of cheese selected. To make mashed soup, pumpkin is often baked in the oven, in which case a soup with a more rich taste is obtained.
Pumpkin soup with cheese is successfully combined with croutons of white bread, fried in a toaster, meatballs, nuts or dumplings.
It turns out very delicious soup puree with pumpkin and carrots. In this case, it is recommended to cook it not on the broth, but on water with the addition of butter.
In addition, pumpkin puree soups are prepared with the addition of potatoes, zucchini and even apples. There are recipes for pumpkin soups with fish, often smoked, and various seafood. But, perhaps, the most piquant and unusual taste is pumpkin soup puree with the addition of white or red wine.
Pumpkin soups seem to have absorbed a variety of colors and aromas of autumn, so their taste is saturated, and the color is bright and sunny.