Having tried once a real fragrant pumpkin soup with chicken , you remain not just an amateur, but a fan of this dish (you can’t say otherwise). The ingredients are essentially of little importance, the ways of cooking the pumpkin itself are important.
Cooking pumpkin
No one has come up with anything better than bringing this vegetable to a state of ambrosia in the oven (in modern conditions in an oven). A Russian stove with a straightforward method of preparing all dishes immediately after burning wood gives vegetables and fruits the opportunity to fully open: practically no cooking, but stewing at high temperatures, when the heat source is not from below, but from the side, but the heat is everywhere.
An analog (though not fully) is the oven.
- Cut the pumpkin into large pieces (without peeling).
- We place them in a deep pan (a duckweed or ceramic dishes will do).
- Having poured a little to the bottom of the water, cover with a loose cover (so that there is a possibility of steam escaping).
- Put in the oven.
You can light a fire in advance, you can immediately. The temperature regime should be maintained in average values. When warming up - as much as possible, then turn it down.
In half an hour, not only the kitchen, but the whole house or apartment will be filled with the scent of pumpkin (it cannot be confused with anything). At this point, you can see the pumpkin ready stage. If the pieces are still harsh (do not separate easily from the peel), continue quenching.
Ready vegetable (only this will make it possible to cook pumpkin soup with chicken) has a soft, but still quite juicy structure. For the first dish, it is undesirable to over-dry the slices, so it is better to remove them from the oven, even if they have not completely thinned out and leave them in a closed pan at room temperature.
Separating the flesh from the skin, we get the basis for pumpkin soup with chicken , beef, pork, cream, beans, etc. The variety of dishes from a properly prepared vegetable can be endless, giving room for culinary fantasies.
Pumpkin Puree Soup: Chicken Recipe
While the pumpkin is being stewed, you need to cook the chicken by boiling it in an ordinary pan, not leading to full cooking (the pulp should not easily separate from the bones). For soup, it is advisable to take wings or legs, the breast does not give richness in the broth - it can be recommended for a very light (dietary) soup.
- In a deep frying pan (stewpan), you need to spasser a large onion in butter, cutting it first with half rings.
- Take the onions into a separate bowl. In carrot oil, stew carrots, add chopped parsley root (optional).
- Add tomato puree (or peeled tomatoes), stew.
- Combine onions, pumpkin carrots with tomatoes in a saucepan, mix.
- To obtain a homogeneous mass, you can use the "potato masher" or a blender (which will give a softer consistency).
- Add chicken and broth to the resulting puree, leaving a sufficiently thick consistency , put on fire, bring to a boil, reduce heat to a minimum.
- Over the next five minutes, flavor the soup with spices: black pepper, curry, sliced with an olive. We lower the bay leaf for three minutes (we must then take it out so that there is no undesirable aftertaste). Salt to taste.
- Bring it to a boil again and turn it off, leaving the pan closed.
- Before serving, put in a portioned plate chopped and grated with salt a green mixture of parsley, celery, basil (optional) and green onions.
Ingredients for three servings:
- 2 chicken wings and two legs;
- small (1-1.5 kg) pumpkin;
- 2 large carrots;
- 3 medium tomatoes (you can two tablespoons of tomato paste);
- large onion;
- parsley root;
- ground black pepper;
- curry;
- 1 olive or olive;
- 100 g butter , green onions, parsley, celery, basil (optional).
Holiday Pumpkin Soup
Delicious, thick, aromatic soup can be prepared in the pumpkin itself.
Have to tinker a bit with the choice of vegetable size. For these purposes, a slightly flat pumpkin is suitable, after removing the top, it should easily enter the oven.
- We prepare chicken in advance for the dish.
- Boil until half cooked, divide into portions.
- From the previously washed pumpkin, remove the seeds, wipe it dry, spread the cooking oil on the outside (spread based on animal fats or lard).
- Inside, add butter, sliced potatoes, presoaked beans, sliced carrots, onions, chopped into large rings, peeled tomatoes, mashed garlic, chicken and broth.
- We put the stew in a low saucepan in the oven, closing the cut top from the pumpkin on top.
Pumpkin soup with chicken will be cooked for about an hour and a half. Periodically, you will need to add the broth. Readiness must be checked with a fork, piercing the sides of the pumpkin - the cloves enter the fully prepared vegetable easily, without effort.
Before serving, you need to:
- season the soup with spices (black pepper, a handful of dried ginger, turmeric, olives), salt;
- leave closed until serving;
- soup in plates should be laid out, picking up the flesh of the pumpkin from the sides;
- put any chopped greens in portioned plates.
Ingredients:
- pumpkin (2.5-3 kg);
- butter (3 tablespoons);
- 4 medium potato tubers;
- 1/2 cup dry beans (soak in advance);
- 2 large onions;
- 3 carrots;
- 3 large peeled tomatoes;
- 2 cloves of garlic;
- small chicken (1-1.5 kg);
- spices (ginger, ground black pepper, turmeric, 5-6 large olives).
Pumpkin Chicken Soup: A Quick Recipe
We prepare the pumpkin: cut the peel from it, cut it in half, clean the seeds, cut into pieces.
- In a saucepan or in a deep saucepan, we pass the onions in butter, take it out.
- We cut the carrots in circles, put in the oil left after the onion, simmer for 5 minutes, add 2 tablespoons of tomato paste (you can use any tomato sauce or 2 peeled tomatoes), cooked pieces of pumpkin.
- Add 1-1.5 liters of boiling water to the pan, lower 3 chicken legs, bring to a boil, reduce the heat.
- Cook until the pumpkins soften and boil the chicken.
- With the "Potato masher" we make the mass homogeneous (if possible).
- Add sauteed onions and spices (ground pepper, curry, dried ginger).
- Stew for 5-10 minutes.
When serving, add grated sharp cheese to the serving plates.
Ingredients:
- 3 chicken legs;
- pumpkin (1.5-2 kg);
- large onion;
- 2 tablespoons tomato paste;
- 100 g butter;
- spices (dried ginger, ground pepper, curry, 100 g of hot cheese).
Pumpkin and Cream
The combination of stewed vegetable with cream gives the dish a very delicate texture and reveals the aroma of the ingredients.
Pumpkin soup with chicken and cream is prepared according to one of the recipes above. Before serving, you need to fill it with cream. You just need to remember that you can’t cook soup after that - the cream will turn into butter, and their aroma will disappear.
To make the dish look exquisite, you do not need to mix the cream for a long time, just hold a couple of times in a circle with a spoon.
Pumpkin Seeds in Soup
The dish acquires special piquancy in combination with cooked seeds. They need to be fried until golden brown in vegetable oil, taken out with a slotted spoon and put in plates before serving.