Kitchen appliances and utensils
- sharp knife;
- cutting board;
- hob;
- a pot with a thick bottom;
- scapula;
- teapot;
- pan;
- teaspoon and tablespoon;
- garlic press;
- hand blender;
- ladle;
- deep serving plate.
Ingredients
- Pumpkin - 500 g
- Onions - 2 pcs.
- Carrots - 2 pcs.
- Garlic - 5 cloves
- Pumpkin seeds - 3 tbsp. l
- Bay leaf - 1 pc.
- Fresh herbs to taste
- Olive oil - 3 tbsp. l
- Salt - 2-3 tsp.
- Ground black pepper to taste
- Water - 1.5-2 L
Step cooking
- First you need to peel the pumpkin. For soup, 500 g of product will suffice. We clean the pumpkin from the seeds, but do not throw them away - they will still be needed for the dish. Also cut off the peel.
- For the soup, you need 2 carrots and a similar amount of onions. Since the soup is puree-like consistency, it is not necessary to chop the vegetables finely, just chop the carrots and onions in medium cubes so that they boil more quickly and it is easier to grind them in mashed potatoes.
- We put a pan with a thick bottom on the stove and pour 3 tbsp. l olive oil. If this is not the case, use flavourless sunflower.
- In a pan with well-warmed butter, we send onions with carrots. Fry them over medium heat until they have a golden hue. Vegetables must be mixed regularly, otherwise they will burn and spoil the taste of the dish. On average, the frying process takes 2-3 minutes.
- At this time, we prepare the pumpkin, cutting it into large cubes with a size of 1.5-2 cm.
- In a teapot, boil 1-1.5 liters of water in advance. Pour boiling water into a pan with vegetables. Control the amount of water yourself, it should not be too much. Water should only be slightly above the level of vegetables.
- Add 1 bay leaf to the pan with carrots and onions and let the vegetables boil over medium heat. When the vegetables are boiling a little in the pan, put the sliced pieces of pumpkin. Close the pan with a lid, turn down the heat and cook everything for 15 minutes.
- During this time, prepare pumpkin seeds. They need to be cleaned and sent to a well-heated dry frying pan. For soup, you need 3 tbsp. l pumpkin seeds. Fry them over medium heat for several minutes until golden brown.
- After 15 vegetables, mix in a saucepan, cover and cook for another 5 minutes. During this time, carrots and pumpkins should become soft.
- After 5 minutes, pour another 500 ml of boiling water into the pan so that the water covers the vegetables. After adding water, salt the soup, adding 2-3 tsp. table salt, and season to taste with black pepper.
- Close the pan with a lid and cook the soup over low heat for another 10 minutes. After 5 minutes, 5 cloves of garlic are passed through a press and sent to a saucepan. At this stage, you also need to get a bay leaf from the soup.
- After 10 minutes, turn off the soup and remove it from the stove. Cover and let the soup brew for 5 minutes.
- When the soup is a little infused, grind all the ingredients with a hand blender. The consistency of the soup should be mashed.
- Pumpkin puree soup is ready, and it can be poured on portioned plates. To make the soup tastier, sprinkle it with fried pumpkin seeds and add chopped fresh herbs to taste.
Video recipe
In the video, a simple recipe is presented to your attention, under the guidance of which you can make a delicious and fragrant pumpkin cream soup. Any housewife will be able to cook it, since the whole process is described in an accessible and phased manner. You will find the ingredients you need for the first course at the beginning of the video.
Do you like mashed potato soups and have you tried cooking the first dish using pumpkin? What additional foods do you use for the dish? Share your way of making lean pumpkin soup puree in the comments.
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