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Pumpkin soup

Pumpkin soup


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I had so many pumpkins on the balcony that I made countless dishes from them, I worked stupidly just to prepare them, cut them and then bake them or put them in the freezer. The result is worth it, I like the pumpkin one time or the other

It is a tasty soup, maybe not from the first try but after the second portion you already start to like it. The secret is the parsley and croutons that give it a special taste. If you do not have wine you can replace the quantity with chicken soup.

  • 500 gr baked pumpkin
  • 1 onion
  • 1-2 carrots
  • 500 ml chicken soup
  • 1 small celery
  • 1 teaspoon olive oil
  • Optional cream
  • 1 tablespoon butter
  • 125 ml white wine
  • Salt
  • Pepper
  • croutons
  • Parsley

Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION Pumpkin soup:

Finely chop the onion, grate the carrot and the celery as you wish. Cook the onion in oil, add the carrot to the heat and quench with the wine. After a while, add the soup and mashed pumpkin. The baked one is tastier than the boiled one, so that's how I use it. When the vegetables are cooked, mash them, add the salt and put a little more on the fire.

When ready, add a little butter and green parsley. For the croutons, cut an older bagel into slices and then into cubes, heat a pan and add olive oil and butter. We fill the pan with bread and fry them nicely. If you use both butter and olive oil, the croutons will be tastier. Do the same with the other bread cubes. Serve with parsley and croutons. Whoever wants can also use sour cream.



Raw pumpkin soup

Maybe you haven't thought until now that pumpkin pie can be used in its raw state. Well, use it with confidence in cold soups or smoothies. Its aroma is even stronger, and its texture gives a special consistency and creaminess to the preparation. I'm not talking about color anymore - absolutely gorgeous and inviting.

In addition, all the nutrients that pumpkin contains and that we have written about here, in a raw and unaltered state, will nourish our body more intensely and deeply.

So, because there is not much time until the end of his season, I advise you to take full advantage of this vegetable.

What we need:

  • 200 gr pumpkin
  • a sprig of green onion
  • 25 gr sunflower seeds
  • 25 gr pumpkin seeds
  • 100 ml carrot juice or a small carrot
  • half a teaspoon of cumin
  • salt, pepper (to taste)
  • two tablespoons of cold pressed oil
  • 150 ml of water
  • a teaspoon of balsamic vinegar (optional)
  • lemon juice (to taste)
  • agave syrup (to taste).

How is it prepared:

Peel a squash, grate it and cut it into cubes.

We use a fruit and vegetable juicer (I prefer slowjuicers with snails) to make carrot juice. We can use instead of carrot juice and whole carrot, cut into small pieces, but the texture of the soup will be a little coarser than the carrot pulp.

In the cup of a blender add the pumpkin, carrot juice or chopped carrot, pumpkin seeds and sunflower and the rest of the spices.

Add water and blend on high speed until a fine cream soup is formed.

We taste the soup and season it to taste with salt, pepper and lemon juice.

For decoration we use a part of the remaining pumpkin, from which we make croutons, which we sprinkle with lemon.

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Pumpkin soup with green onions

Ingredient: 400 grams of pumpkin, 1 potato, an onion, ½ teaspoon curry, 2-3 strands of fresh onion, a teaspoon butter, 200 mg cream, salt, pepper, juice of 2 oranges.

Method of preparation: Cut the onion into small pieces and fry in water. At the end, add curry. Cut the pumpkin and the potato into small cubes and put them to harden. Cut green onions into small slices. Bring water to a boil for 4 servings. Then add the mixture with pumpkin, but also green onions. It is straightened with cream. At the end, add salt and pepper, but also orange juice. Take it off the fire. Add the butter. Put a teaspoon of grated pumpkin on the plate. It is an ideal preparation for cardiovascular protection. This is due to the antioxidants and potassium in the pumpkin.

Pumpkin also contains substances from the coumarin family, which seem to inhibit some enzymes involved in cancer, especially prostate cancer. Pumpkin soup in combination with cream and butter fats is an ideal preparation for autumn and especially for the prevention of seasonal infections. Ingest the vitamins in dairy products, as well as quality proteins.


Pumpkin soup with green onions

Ingredient: 400 grams of pumpkin, 1 potato, an onion, ½ teaspoon curry, 2-3 strands of fresh onion, a teaspoon butter, 200 mg cream, salt, pepper, juice of 2 oranges.

Method of preparation: Cut the onion into small pieces and fry in water. At the end, add curry. Cut the pumpkin and the potato into small cubes and put them to harden. Cut green onions into small slices. Bring the water to a boil for 4 servings. Then add the mixture with pumpkin, but also green onions. It is straightened with cream. At the end, add salt and pepper, but also orange juice. Take it off the fire. Add the butter. Put a teaspoon of grated pumpkin on the plate. It is an ideal preparation for cardiovascular protection. This is due to the antioxidants and potassium in the pumpkin.

Pumpkin also contains substances from the coumarin family, which seem to inhibit some enzymes involved in cancer, especially prostate cancer. Pumpkin soup in combination with cream and butter fats is an ideal preparation for autumn and especially for the prevention of seasonal infections. Ingest the vitamins in dairy products, as well as quality proteins.


Pumpkin and potato cream soup

Preparation time 15 minutes

Cooking time 30 minutes

Ingredients

  • 1 kg or more pumpkin pie
  • 4 medium white floury potatoes
  • 1 medium yellow or white onion or leek
  • 1 + 1/2 liter of boiling water
  • 1 small clove of garlic
  • 1 tablespoon butter (40-50 g)
  • 5 tablespoons sour cream

Topping

Instructions

PREPARATION

Boil 1.5 liters of salt-free water.

Put the butter without fire in the cooking pot for now.

Peel an onion, wash it and cut it into scales. Melt the butter and over medium heat cook the onion, stirring periodically.

Wash the pumpkin, cut it into slices, remove the seeds with a spoon, peel it in your hand with the potato peeler or a medium - small knife. Cut the pulp into cubes of about 2-3 cm.

Add the pumpkin over the onion and cook for 1 minute. Add all the boiling water and boil everything.

Wash the potatoes well, peel them with the cleaning utensil or knife, cut them into 2 cm cubes and add them to the soup to boil. Boil everything for another 20 minutes.

Meanwhile, clean the garlic clove, put it in 4 and add it to the soup.

The half-cooled soup is blended with what you have, until it becomes cream.

At the end, add the cream and give some more impulses.

Recipe Notes

Serve with walnut kernels large routes, lightly fried in a pan without oil and croutons from bread or breadcrumbs bought.

OTHER RECOMMENDATIONS OF PUMPKIN RECIPES:

Fasting cake with carrots and stuffed with pumpkin & gt & gt & gt CLICK ON THE PICTURE!

Autumn cake with pumpkin and cinnamon & gt & gt & gt CLICK ON THE PICTURE!

Baked pumpkin with walnuts and cinnamon & gt & gt & gt CLICK ON THE PICTURE!


Pumpkin soup with green onions

Ingredient: 400 grams of pumpkin, 1 potato, an onion, ½ teaspoon curry, 2-3 strands of fresh onion, a teaspoon butter, 200 mg cream, salt, pepper, juice of 2 oranges.

Method of preparation: Cut the onion into small pieces and fry in water. At the end, add curry. Cut the pumpkin and the potato into small cubes and put them to harden. Cut green onions into small slices. Bring the water to a boil for 4 servings. Then add the mixture with pumpkin, but also green onions. It is straightened with cream. At the end, add salt and pepper, but also orange juice. Take it off the fire. Add the butter. Put a teaspoon of grated pumpkin on the plate. It is an ideal preparation for cardiovascular protection. This is due to the antioxidants and potassium in the pumpkin.

Pumpkin also contains substances from the coumarin family, which seem to inhibit some enzymes involved in cancer, especially prostate cancer. Pumpkin soup in combination with cream and butter fats is an ideal preparation for autumn and, especially, for the prevention of seasonal infections. Ingest the vitamins in dairy products, as well as quality proteins.


Ligia & # 8217s Kitchen: Pumpkin Soup

It is known that raw foodists from all over the world ideally consume 75% raw and the rest cooked according to their preferences, therefore, I thought that from time to time I will present you easy and delicious cooked recipes. Today I will recommend one of our favorite soups, pumpkin pie soup with coconut milk. Besides the irreplaceable taste, what would be the reasons to consume this cheap and healthy food?

  • Pumpkin pulp is a rich source of minerals such as copper, calcium, potassium and phosphorus.
  • Pumpkin contains B & # 8211 complex vitamins such as folate, niacin, vitamin B-6 (pyridoxine), thiamine and pantothenic acid. Pumpkin consumption covers 8% of the daily requirement of vitamin B2 or riboflavin. Vitamin B2 is known to help the body better manage bacterial infections.
  • It is ideal for anemic people, because it contains vitamin B9 or folic acid, which has a basic role in the absorption of other nutrients.
  • It is among the lowest calorie vegetables in the world, ie per 100 g, only 26 calories, without saturated fat.
  • The yellow color draws our attention to the fact that it has a high content of antioxidants that prevent the appearance of cardiovascular diseases and beta-carotene, which has anti-inflammatory and antioxidant properties. Beta-carotene is a provitamin that will be converted by the body into vitamin A. 100 g of pumpkin providing 70% of the daily requirement of vitamin A.
  • It contains many antioxidant vitamins, such as vitamin A, vitamin C and vitamin E.
  • It has a high content of water and soluble fiber, this combination being ideal for cleaning the intestinal tract and preventing constipation. A cup of pumpkin covers a quarter of the recommended daily dose of soluble fiber.
  • It regulates blood sugar, because it has a low content of natural sugar and a large amount of fiber. About 8 grams of sugar per cup of pumpkin, but in the same amount, has 7 grams of fiber. The high fiber content helps the body digest sugars in pumpkin more slowly, thus preventing immediate transport into the blood.

Pumpkin soup

  • Servings: 5
  • Duration: 5 mins
  • Difficulty: easy
  • 2 slices steamed pumpkin pie
  • 1 liter of filtered water
  • 100 ml organic coconut milk
  • salt never tastes good
  • 3-4 cloves of garlic

All the ingredients are added blender which will turn all the ingredients into a very delicate cream soup.

The soup is ideal to be consumed on the same day or can be stored for 24 hours in the refrigerator, in a lead-free glass container.


How do you make a pumpkin soup?

2. After 30 minutes, add the whole vegetables (onion, carrots and celery). Leave until the vegetables are well cooked.

4. Peel the zucchini and seeds, then cut them into cubes and put them in the soup.

5. Now, boil everything for about 15 minutes and season with salt and pepper. At the end add the finely chopped dill.

Pumpkin soup it is usually served hot, but it is good and cold. If you like a sour taste, you can put a few drops of lemon juice directly on the plate.

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How do you make a pumpkin soup?

2. After 30 minutes, add the whole vegetables (onion, carrots and celery). Leave until the vegetables are well cooked.

4. Peel the zucchini and seeds, then cut them into cubes and put them in the soup.

5. Now, boil everything for about 15 minutes and season with salt and pepper. At the end add the finely chopped dill.

Pumpkin soup it is usually served hot, but it is good and cold. If you like a sour taste, you can put a few drops of lemon juice directly on the plate.


Pumpkin and potato cream soup

Preparation time 15 minutes

Cooking time 30 minutes

Ingredients

  • 1 kg or more pumpkin pie
  • 4 medium white floury potatoes
  • 1 medium yellow or white onion or leek
  • 1 + 1/2 liter of boiling water
  • 1 small clove of garlic
  • 1 tablespoon butter (40-50 g)
  • 5 tablespoons sour cream

Topping

Instructions

PREPARATION

Boil 1.5 liters of salt-free water.

Put the butter without fire in the cooking pot for now.

Peel an onion, wash it and cut it into scales. Melt the butter and over medium heat cook the onion, stirring periodically.

Wash the pumpkin, cut it into slices, remove the seeds with a spoon, peel it in your hand with the potato peeler or a medium - small knife. Cut the pulp into cubes of about 2-3 cm.

Add the pumpkin over the onion and cook for 1 minute. Add all the boiling water and boil everything.

Wash the potatoes well, peel them with the cleaning utensil or knife, cut them into 2 cm cubes and add them to the soup to boil. Boil everything for another 20 minutes.

Meanwhile, clean the garlic clove, put it in 4 and add it to the soup.

Half-cooled soup is blended with what you have, until it becomes cream.

At the end, add the cream and give some more impulses.

Recipe Notes

Serve with walnut kernels large routes, lightly fried in a pan without oil and croutons of bread or breadcrumbs bought.

OTHER RECOMMENDATIONS OF PUMPKIN RECIPES:

Fasting cake with carrots and stuffed with pumpkin & gt & gt & gt CLICK ON THE PICTURE!

Autumn cake with pumpkin and cinnamon & gt & gt & gt CLICK ON THE PICTURE!

Baked pumpkin with walnuts and cinnamon & gt & gt & gt CLICK ON THE PICTURE!



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