Traditional recipes

Pumpkin cream soup with apple

Pumpkin cream soup with apple

For starters I made chicken soup. I had some leftovers from a chicken, ie neck, fat and wings, I boiled them in 2 liters of water. I let it boil for about 20 minutes. If you don't have chicken, it's no problem, make soup only with vegetables ... I cleaned the vegetables, I placed them in a pot and over them I added strained chicken soup. I let it boil for about 30 minutes.

In the meantime, I washed the apple and the pumpkin, wiped them, sliced ​​the pumpkin into 1.5 cm thick slices, put them in the tray with baking paper and put them in the oven heated to 190 degrees for 20 minutes. . I took out the tray, added the sliced ​​apple and put it in the oven for another 10 minutes. I let the pumpkin and apple cool and peeled them. With the vertical robot I sifted the cooked vegetables, as well as the apple and the pumpkin. I put the pot of soup on the fire, I added salt and pepper to taste, 2 tablespoons of sour cream, I mixed, and when the soup boiled I turned off the heat.

I served the soup sprinkled with a few drops of hot pepper and basil oil, I grated a few hot pepper flakes, I decorated with a few watercress leaves, and finally I added the slices of apple fried in a little butter. You're welcome!!!


Pumpkin cream soup with apple

ingredients
1.5 liters of chicken soup, 2 carrots, 1 onion, 1 parsnip, 1 potato, 1/2 pumpkin, 1 large apple, 2 tablespoons sour cream, salt and pepper to taste, for serving and decoration:, grated hot pepper flakes , hot pepper infusion oil, basil infusion oil, a few watercress leaves, 1 teaspoon butter, apple slices

Difficulty: Average | Time: 1h 20 min


Jamie Oliver: Pumpkin cream soup with croutons

Heat a little olive oil in a pan and fry the sage leaves for 30 seconds. Take them out on a paper napkin.

In the remaining oil, fry the onion, celery, carrot, garlic, rosemary leaves, chili pepper and season with salt and pepper. Leave them for 10 minutes, until the ingredients soften a little, then add the pumpkin and soup and let all the vegetables boil for 30 minutes. After they have boiled, mix them in a blender until you get a puree.

Thin the cream obtained with the soup left in the pot in which the vegetables were boiled.

Prepare the croutons:

Pour extra virgin olive oil over the pieces of ciabatta, sprinkle Parmesan over them and put them in a hot pan, without oil, to perpelate on all sides, until golden brown.


CREAM SOUP RECIPES

CREAM SOUP RECIPES & # 8211 a collection of healthy, delicious and tasty prepared soup recipes. Cream soup is a fast, hot food with many health benefits.

You can turn a lot of ingredients into cream soup, and it can be eaten for lunch, but also for dinner. because cream soup recipes to be successful, tasty and healthy use fresh ingredients with low fat content. You hear on TV or you probably read in magazines that you have to eat at least 5 kinds of vegetables and fruits a day. Well, with cream soup you can achieve your goals easily.

Many of the vegetables used are high in fiber. It can be used in cream soup and lean meat (chicken or fish). It depends on the tastes or indications of the nutritionist.

For periods of fasting, replace sour cream with organic rice cream or soy cream (a cream with a neutral taste). You can find it in stores or you can buy it online.

there it is my collection of cream soup recipes, with ingredients for all tastes:


Simple and quick we prepare this delicious and filling Cream of lentil soup with baked pumpkin.

Remember that you can also follow my recipes on the page Facebook , but I'm waiting for you with culinary surprises and on Instagram.


Pumpkin cream soup

a pumpkin not too big 1-2 carrots 2 onions 2 apples 4-5 cloves garlic a parsnip root a few sprigs of dried thyme salt black pepper paprika hot paprika car oil.

Method of preparation

Peel a squash, grate it and squeeze the juice.

We cleaned the carrot and cut it into slices.

In a deep frying pan, greased with oil, put sliced ​​onion and then carrot.

Set the heat to medium and let the vegetables brown slightly.

Meanwhile, cut the pumpkin and apples into medium cubes.

When the vegetables are golden in the pan, add the sliced ​​garlic. It can be added from the beginning, along with onions and carrots, but it will keep its flavor more subtle.

After garlic comes pumpkin and apples. Fill with hot water to cover all the vegetables.

On top arrange the well-washed and cut into large pieces, and thyme.

Let it boil until the pumpkin is ready. Then we "fish" the parsnip pieces and the thyme twigs, they have already left their flavor and flavors in the soup.

And mix the rest with a hand blender and season with salt, pepper and grated nutmeg. For a spicier taste, add the hot pepper paste.

Serve the soup sprinkled with raw olive oil and lightly fried pumpkin seeds on a dry pan.


Pumpkin cream soup with browned ham on breadsticks

If it's still pumpkin pie season, I thought I'd take advantage of their taste not only in cakes and pies, but also in other preparations such as this Pumpkin cream soup with browned ham on breadsticks.

I've seen them make such a soup, my lovely cooks and reading their recipes, I knew it would be to my liking.

It is tasty and nutritious, with a very pleasant color, and served with ripe seeds and browned bacon on some fragrant breadsticks, I could say that it was a real delight.

And in its preparation I used the wonderful and very useful Advanced professional blender G21 Perfect Smoothie Vitality, which I have told you about before.


Pumpkin cream soup

I make pumpkin cream soup every fall. With weekly rehearsal as long as the season & # 8211 at the request of my daughter. It is one of her favorite soups (along with broccoli cream soup). The creamy, fine texture, the aroma of butter and leeks and the sweet taste of the pumpkin turn it into a gala soup, and can be served for pretentious dinners.

Crowned with crispy croutons and dripped with a wave of green oil from the same seeds, it meets any pretensions of gourmet connoisseurs.

I recently made a baked pumpkin cream soup & # 8211 recipe here. That option is also delicious, but its preparation takes longer.

For a tasty cream soup we recommend using a chicken soups or a concentrated vegetable soup (vegetable stock) & # 8211 recipe here.

From the ingredients below it results approx. 8-10 servings of creamy pumpkin pie soup.


Cooler

We can say that the pumpkin is one of the striking symbols of autumn and I think it is indispensable in the homes of real housewives where, predominantly in our country, it is used for delicious pies. In our country, unfortunately, there are few who venture to cook pumpkin in other ways than sweet, unjustly because this wonderful gift of autumn turns into a delicacy when & # 8222 comes into contact & # 8221 with vegetables and spices :). Thus, a pumpkin cream soup can delight you in cool evenings with its simplicity and taste.

The recipe that I will present below is one of the dozens of possibilities in which the pumpkin can be cooked and that I expressly liked from all the ones that I have prepared so far. And I'm not saying it's the recipe of the famous Matt Preston, jury at Masterchef Australia, a show that I especially appreciate: P.

Total preparation time: around 1 hour and 15 minutes & # 8211 an hour and a half

Utensils / Cookware:

  • an oven tray
  • a medium-sized pot
  • blender / mixer / anything that can homogenize cooked vegetables
  • a knife

Ingredient:

  • 1kg of seedless pumpkin and cut into slices about 3 cm thick
  • a medium onion cut in four
  • a large apple cut into thick slices
  • 3 cloves of garlic
  • 60 ml quality extra virgin olive oil
  • a teaspoon of ground cinnamon
  • half a teaspoon of ground nutmeg
  • 1.5 & # 8211 2 liters of chicken soup
  • salt and pepper to taste
  • parsley, sour cream (yogurt, grated Parmesan), croutons to taste, as a garnish

First heat the oven to 180 ° C.

Put the pumpkin slices, the onion cut in four, the apple slices and the unclean garlic cloves in the baking tray. Sprinkle everything with olive oil, sprinkle evenly ground cinnamon, nutmeg, salt and pepper to taste. Stir a few times to cover everything evenly with the spices. Put the tray in the oven and let it bake for about 30 minutes or until the pumpkin softens, being careful not to burn it.

When ready, remove the pan from the oven and allow to cool so that you can handle the vegetables without roasting. Remove the peel from the pumpkin and the garlic and then transfer everything to a large pot. Add about a liter of chicken soup and simmer for about 15 minutes.

Remove from the heat and blend everything with the blender, adding the chicken soup if necessary, depending on how thick or liquid you want the soup to be.

Advice: For a more delicate cream soup, pass the whole cream through a fine sieve.

Portion the cream soup in bowls and serve hot, sprinkled with parsley, a drizzle of extra virgin olive oil, sour cream (or grated Parmesan, yogurt) and slices of breadcrumbs or croutons.


Pumpkin cream soup

I don't know about you, but I grew up without eating too much pumpkin. And after I befriended him, I liked him so much that I felt like I was wasting my time. One of the recipes that helped me fall in love with this ingredient was pumpkin cream soup.
Cooking cream is optional, but if you add it in pumpkin cream soup, it will become creamier.
It can also be adapted for fasting, if you replace the butter with oil and omit the cooking cream.


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