Pumpkin soup is not only a delicious dish, but also incredibly healthy. After all, pumpkin (the vegetable that is the basis of this soup) contains vitamins D, A, B, PP, C, E, as well as a rare vitamin T, which accelerates metabolic processes in the body.
How to Make Creamy Pumpkin Soup
You will need:
- 1 liter of chicken or vegetable broth;
- 2 onions;
- 750 g pumpkin;
- 2 cloves of garlic;
- 1/2 cup cream
- salt;
- 1/2 tsp nutmeg.
First, prepare all the products for the soup: peel the pumpkin and seeds, peel the onion and garlic, strain the broth.
Next, cut the pumpkin into small pieces, chop the onion and garlic as small as possible.
Put a pot of broth on the fire, bring it to a boil, then put all the vegetables cooked earlier in it and cook them until the pumpkin is tender (this takes about 15-20 minutes).
Then pour the broth into a separate bowl and set aside, cool the vegetables slightly.
Grind vegetables with a blender until puree and put it on low heat. Now gradually pour the broth into a saucepan, stirring it with mashed potatoes (the amount of broth depends on how thick the soup you want to get in the end).
A minute before the end of cooking, add salt, nutmeg, and cream to the puree soup.
How to Make Pumpkin Soup in a Multicooker
You will need:
- 500 g pumpkin;
- 1 medium carrot;
- 1 potato;
- 2 onions;
- 1 liter of milk;
- 2 cloves of garlic;
- salt.
Wash pumpkin, onion, potatoes, garlic, carrots, peel and cut into cubes.
Put them in the multicooker bowl, fill with milk, salt and put on the "porridge" mode.
As soon as the cooking time has elapsed, turn off the multicooker and chop the vegetables with a blender (so as not to damage the multicooker bowl, you can pour the soup into another dish before chopping). Pumpkin puree soup in a slow cooker is ready.
