New recipes

Pumpkin cream soup

Pumpkin cream soup

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Well, if the sweet autumn has arrived, I started to experiment with recipes in which the main ingredient is pumpkin;) I didn't really like pumpkin, I grew up with the idea that only pigs love it: D But they don't seem to have bad tastes :) )

  • pumpkin 1 piece of approx. 1000 g,
  • vegetable mixture (carrots, peas, green beans, red kapia peppers, yellow bell peppers, asparagus, bean sprouts, bamboo shoots) approx. 300 g,
  • iodized salt,
  • freshly ground pepper,
  • garlic flavored butter approx. 30 g,
  • bellows cheese approx. 50 g.

Servings: 4

Preparation time: less than 90 minutes


Wash the pumpkin, then cut in half, clean the seeds and bake in the preheated oven for approx. 30 minutes on medium heat. After baking, remove the core, boil it together with the vegetable mixture, garlic-flavored butter, season with salt and pepper, approx. 15 minutes on medium heat, uncovered. Pass the mixture, or grind in a blender, then add the bellows cheese and mix until all the cheese is incorporated. Serve hot as such or with toast;)

#VeganMonday: Pumpkin Cream Soup

A few months ago I posted on the blog two recipes with pumpkin pie & # 8211 something rare in Thailand, but which I am very happy about when I manage to find it. It reminds me of Romania, of autumn and its wonderful colors, of the aromas that swirl in the air from morning to evening. The last few weeks I took advantage of the fact that I was touring my homeland and made a super-super-good pumpkin soup.

The whole secret is that I baked the ingredients. All. I didn't harden, I didn't boil, I put them all in the oven and left them there until some of them even turned black on one side. If you try and it happens to you and it doesn't scare you, don't put it aside. Keep everything and mix in the blender, the result will have a very interesting smoky aroma.

This recipe is worthy of the #VeganMonday & # 8211 section, it needs 10 ingredients and is ready in about 30 minutes.

We have the perfect recipe for you, especially for these cold days & # 8211 pumpkin cream soup. It is very easy to prepare, and its aroma will convince you to prepare it more often for your loved ones. It is ready in about 40 minutes, from the moment you start preparing the ingredients, the quantities found below reaching about 6 servings.

Ingredients for pumpkin cream soup:

4 tablespoons olive oil
2 finely chopped onions
1 kilogram of pumpkin, peeled, cleaned of seeds and cut into smaller pieces
700 milliliters of juice from vegetable soup or water
142 soldiers cream
4 slices of wholemeal bread with seeds
1 handful of pumpkin seeds

4 steps to prepare pumpkin cream soup:

1. Heat 2 tablespoons of olive oil in a large saucepan, then add 2 finely chopped onions. Leave for about 5 minutes or until soft, but does not change color. Add a kilogram of peeled pumpkin, seeds and finely chop in the pan, leave for 8-10 minutes, stirring occasionally until it begins to soften and turn golden.

2. Pour the vegetable soup or water into the pan, and then season with sea salt and freshly ground black pepper. Bring the composition to the boil, then boil for another 10 minutes or until the pumpkin is very soft. Pour the cream into the saucepan and bring back to the boil.

3. Pass the composition with a hand blender, and for a more velvety consistency you can pass the soup through a very fine sieve. The soup can be frozen for up to 2 months.

4. While the soup is cooking, heat the other 2 tablespoons of olive oil and prepare a few pumpkin seeds with which to season the soup. It is also served with croutons.

Pumpkin cream soup. A Jamie Oliver recipe

If pumpkin is still the star of autumn, but also an important source of vitamin A that helps the immune system, how about a cream soup prepared with this vegetable? Here is a recipe tried by the famous chef Jamie Oliver, which will be to everyone's liking, regardless of age.
  • 1 pumpkin pie
  • 2 onion salads
  • 75 g ginger
  • 1 liter of vegetable soup or made into a cube
  • 125 ml coconut milk
  • salt and pepper to taste
  • a little chili powder

► Read also Pumpkin, the best source of vitamin A for children

Peel a squash, grate it and cut it into cubes. Finely chop the onion and ginger. In a larger pot put vegetable soup in which you add pumpkin, onions, ginger and coconut milk. Let it simmer for 40 minutes. Then add the chilli powder and season with salt and pepper. Using a hand blender, mix until you get a cream. Serve with mint, lemon juice and bread croutons.

600 grams of pumpkin peeled and cut into cubes
1 apple
2 onions
1 clove of garlic
3 carrots
2 tablespoons oil
200 ml. liquid cream for cooking
2 tablespoons salted and fried pumpkin seeds
1 bay leaf
3 teaspoons Dijon mustard tip
salt and pepper
optional: a drop of chilli
optional: slices of toast, rubbed with garlic

1. Peel and chop the onion and fish. Peel a squash, grate it and squeeze the garlic. Peel an apple, grate it and cut it into cubes.
2. Heat the oil and add the onion, carrots and garlic. Sprinkle with 1 teaspoon of salt and sauté until onion is soft. Add the apple, pumpkin and bay leaf. Add enough hot water to cover everything. Boil until the carrots are well softened.
3. Remove the pan from the heat, remove the bay leaf, add the mustard and liquid cream and mix everything with a blender. To taste, add salt and pepper and, if you like it spicier, a little chilli.

Serve in bowls, garnished with a few drops of pumpkin or olive oil and sprinkled with toasted pumpkin seeds, along with slices of garlic-flavored toast.

This oil has a lot of beneficial effects for the body, here are some of them:

  • improves mood and has antidepressant effect
  • reduces the level of "bad" cholesterol in the blood and acts as an effective anti-inflammatory, thus being good for heart health
  • contains active ingredients that regulate prostate function, especially in men suffering from benign prostatic hypertrophy
  • has positive effects on the urinary tract, in both men and women
  • may reduce the intensity of menopausal symptoms in women.

Contraindications to pumpkin oil

Consumption of pumpkin seed oil is generally safe and safe unless consumed in excess. In such situations, the biggest risk is weight gain, as it is high in fat and calories.

Pumpkin cream soup with ham

This creamy pumpkin soup with ham is tasty and nutritious, suitable both on a normal working day and on the holiday table.

  • 500 gr pumpkin pie
  • 1 large onion
  • 2 potatoes
  • 20 gr ham (optional)
  • 1 clove of garlic
  • 50 g of olive oil
  • sage leaves
  • salt pepper
  • pumpkin seeds for decoration
Method of preparation

It is not at all complicated to cook this pumpkin cream soup with ham.

Peel and dice the pumpkin and potatoes. Cut the onion and boil it in a pot, in a little water, for 5 minutes. Add the diced pumpkin and potatoes and cover with water.

Let it boil for about 30 minutes until the pumpkin and potatoes are soft. Take the pot off the heat, add olive oil and strain everything with a vertical mixer or put it in a blender until it becomes creamy.

Meanwhile, put the pieces of ham in a pan on the fire for 2-3 minutes until they become crispy.

Put the soup in a bowl, place the pieces of ham, a sage leaf and pumpkin seeds on top.

This pumpkin cream soup recipe can also be used for vegetarian or vegan diets, without using prosciuto. It does not contain gluten or lactose, and can be enjoyed by people with intolerances.

Pumpkin cream soup

The first time I ate pumpkin cream soup, I instantly fell in love. Many, many years ago, as bold as I am, I took advantage of a pumpkin cream soup here and there instead of making it myself. Even today, the first pumpkin cream soup comes out of Aromaverde's hands. And that's not because it's seasonal, but because two weeks ago a naughty pumpkin soup with coconut milk foam challenged me. It will be Aromaverde's turn.

Well, out of 800 grams of baked pumpkin pie, a soup of licking the bowls comes out. I boiled a carrot, a parsley root, a suitable piece of celery and two small potatoes in a saucepan. When all the vegetables were boiling, I pulled the pot off the heat and waited for it to cool a bit. What was more important: the vegetables boiled with 3 allspice berries, but I think there were about two more, so as to pinch the nose.

I lightly hardened an onion in butter, if you are vegan use olive oil or another favorite option. I mixed the cooked vegetables with their juice, the peeled baked pumpkin and the pan-fried onions well with the blender until I got a cream. If you think it is too creamy, add more water, conversely, you should not rush and do not add all the juice from boiled vegetables, but gradually. For a special charm, I added cumin powder, turmeric, pepper, dried coriander leaves and Himalayan salt.

That interesting topping in the middle of the plate, which filled my house with an intoxicating scent and made me salivate during the photo shoot, is garlic lightly pan-fried in butter, with a little salt and dried coriander leaves. I'm not a fan of fresh green coriander because I'm not used to its aroma yet, but the dried leaves or berries are sublime.

If you organize yourself in the kitchen, while the pumpkin is cooking, you can prepare the other ingredients and when the pie has browned, mix everything and in 60-70 minutes you have a crazy soup.

Pumpkin cream soup. A recipe over 200 years old

With a light, silky and fine texture, the pumpkin cream soup is the ideal appetizer for a dinner with guests or for a family meal. The history of this kind of movement begins on January 1, 1804, in Haiti, where the locals made a great soup for the first time on the feast of independence from the French colonists. The settlers argued that Haitians could never achieve anything together. Today, traditional Haitian pumpkin soup is known as & bdquosoupa joumou & rdquo and is eaten at festive meals as a symbol of their freedom.

Pumpkin cream soup has become a kind known and appreciated by everyone. It is served cold or hot, with or without meat, in various variants and recipes, all over the world. It was the staple food of prisoners of war in the North Vietnamese camps during the Vietnam War.

The ingredients of the soup are easy to obtain. We need a kilogram of pumpkin pulp, two white onions, 100 grams of butter 82% fat,

150 ml of sweet milk, a teaspoon of ground nutmeg, sunflower oil, ground white pepper.

Finely chop the onion and fry in oil, add diced pumpkin and butter. Continue to fry them together, stirring constantly, then pour in the milk and bring to a boil over low heat, under the lid, for about 20 minutes. Add 2 liters of hot water, and when the pumpkin pieces are well cooked, leave the soup to cool a little, then pass it through the blender. At the end add salt, white pepper and nutmeg. It is served with a healthy spoonful of sm & acircnt & acircnă and slices of fried ac & acircine or croutons.

Pumpkin cream pie soup for children

Pumpkin is one of the favorite fruits of the little ones due to its pleasant, slightly sweet taste. A pumpkin cream soup is always a good idea for one of the main meals of the day.

Yes, pumpkin pie is a fruit, not a vegetable, as most people think. It is rich in minerals and vitamins important for the growth and development of the little ones.

Pumpkin is a versatile food that can be easily introduced into many dishes. In 100 grams of pumpkin pie there are 9 mg of vitamin C, 1 mg of vitamin E and over 7,000 units of vitamin A. In addition to these benefits, potassium is found in large quantities in pumpkin pie. Beta-carotene is also present in high amounts in the composition of pumpkin, being one of the most powerful antioxidants.

It is an important source of minerals such as phosphorus, calcium, copper, antioxidants, fiber, protein, calcium, magnesium, vitamin B5 (pantothenic acid) and tryptophan (important amino acid), vitamin B1 (thiamine), vitamin B6 (pyridoxine) and vitamin B3. (niacin).

Pumpkin is not an allergenic food, which includes it in the list of foods that can be offered to children from the age of 6 months, from the beginning of diversification.

Video: How To Make The Best Creamy Pumpkin Soup (August 2022).