The menus of restaurants and cafes often offer aromatic pumpkin puree soups. However, this light yet nutritious meal can be prepared at home as well. There are a huge number of recipes for pumpkin puree soups that do not require special cooking skills and deep knowledge of cooking from the hostess.
A simple pumpkin puree soup recipe
Take 500 grams of pumpkin, peeled and seedless, and cut it into random small pieces. Melt 1 tablespoon in a saucepan. butter, add finely chopped onions and put on low heat. Stir occasionally, fry it until golden brown. Then add 1.5 tsp. curry powder and prepared pumpkin. Pour in 500 ml of chicken stock and 1.5 cups of water. Season with salt to taste and bring to a boil. Reduce heat, cover pan and cook for 20 minutes. Use a blender to puree the cooked soup, bring to a boil, and immediately remove from heat.
For variety, you can add boiled meat or chicken, celery, leeks, carrots, or other vegetables.
Pumpkin Bean Soup
Chop 30 g leeks and lightly sauté in butter. Put it in a saucepan along with 200 g of chopped pumpkin and cover with chicken or meat stock there so that it covers the vegetables. Season with salt to taste and put on low heat. Boil the pumpkin until tender and beat with a blender.
Dry 10 grams of wheat flour in a dry frying pan, add a few spoons of broth and mix well so that a mixture of a homogeneous consistency is obtained. Pour it into the pumpkin puree and put it on fire. Strain the soup after 15-20 minutes. Mash 1 yolk with 75 ml of milk, add to the soup and stir. Let the pot simmer for a few minutes.
Cook the green beans separately until tender. Place it on a plate and top with the pumpkin puree soup.
