Pumpkin soup is not only a warming dish, but also satisfying. Since the pumpkin is stored until spring, then this product can well be attributed to seasonal for most of the year. Pumpkin is very useful, and therefore is popular with people who adhere to a healthy diet. If you can't decide what to make with pumpkin, start with soups. Pumpkin soup recipes offer both vegetarian and meat options.
Pumpkin soup with bacon
- 2 kilograms of pumpkin;
- 1 tomato;
- 3 cloves of garlic;
- 2 stalks of celery;
- 1 onion;
- 150 grams of bacon;
- red and black pepper;
- pumpkin seeds;
- olive oil;
- parsley;
- grated parmesan.
The number of products for making pumpkin soup is based on a 3-liter saucepan. You can optionally exclude bacon or cheese from the recipe, this is if the pumpkin soup is supposed to be vegetarian.
We begin to prepare pumpkin soup by slicing onions and celery. The size of the cut vegetables does not matter.
Peel the cloves of garlic, chop (using a press), fry all the vegetables and simmer a little in olive oil.
For meat-eaters, butter is replaced with bacon, which is slightly heated (not before frying), and then we fry and stew vegetables on it.
We also send the peeled and diced pumpkin to the pan to the rest of the vegetables, add the chopped tomato to them.
Then add two glasses of water to the dishes and continue to simmer for twenty minutes over low heat.
We bring the finished vegetables in parts to a puree-like state in a blender, then send them back to the pan to bring them to the desired consistency - someone likes thick pumpkin soup, someone more liquid.
Bring to a boil over low heat, salt, pepper, turn off, leave under the lid for 10 minutes. Then pour into plates, while adding fried pumpkin seeds and parsley. You can fry croutons and serve with soup.
Pumpkin soup with ginger
- 500 g pumpkin;
- 1 sweet potato (sweet potato)
- half a ginger root;
- 2 carrots;
- 7 cloves of garlic;
- 1 red onion;
- 1 bunch of cilantro;
- 1 teaspoon cilantro (coriander) seeds
- 1 tablespoon olive oil
- 70 grams of butter;
- 0.5 teaspoon Worcestershire sauce
- salt pepper.
This recipe takes about 45 minutes to make pumpkin soup.
Peel and seed about a quarter of a large pumpkin. We also clean the sweet potatoes. Both the one and the other vegetable under the peel have a whitish layer, which, so that the soup does not taste bitter, must be removed without fail. Next, the peeled vegetables are cut into large cubes.
Rinse cilantro thoroughly and separate the roots from the greenery. We need both. Then we peel the carrots, onions, ginger. All peeled vegetables, including cilantro leaves and roots, are chopped. Moreover, chop the garlic, ginger, roots and stems of cilantro, chop the onion rather large, and carrots into large circles.
Put chopped vegetables into a bulk baking dish, add Worcestershire sauce, coriander, olive oil and butter to them, salt and pepper to taste. Then we mix everything well with our hands and send it to an oven preheated to 180 degrees for 25 minutes. You can add a little water halfway through cooking to prevent the vegetables from burning.
The signal that it is time to take the pumpkin out of the oven will be the formation of a golden crust on it. After that, we transfer the vegetables to the pan, fill the mold with water in order to get the broth out of it, then pour the broth into the pan, completely covering its contents with it. Cook the soup for 5 minutes after boiling, while the pumpkin should become soft.
Grind the finished soup in a blender. The consistency of the dish should not be uniform, it must contain pieces of vegetables. Salt and pepper. Do not be upset if the pumpkin soup turns out to be liquid. We just send it to the stove and evaporate it to the desired state.
You can cook pumpkin soup without sweet potatoes, if the pumpkin is of high quality - ripe and aromatic. Its mission in this case is to give the dish a certain sweetness.
