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Pumpkin cream soup

Pumpkin cream soup

1. Heat the oil in a saucepan. Add onion, carrots and celery and cook for 5 minutes then add the bay leaf, thyme, tomato broth and meat broth. Let it boil for 30 minutes, over low heat, until the vegetables are soft.

2. Add the pumpkin, remove the bay leaf, and cook for another 2 minutes. Put the soup through a blender then put it back in the pan on the fire. Add sour cream, salt and pepper.


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.


Hokkaido pumpkin cream soup

Hokkaido pumpkin cream soup is a simple, tasty recipe that can be served cold. It is an addictive soup, with a sweet aroma, thanks to the pumpkin and carrot. Hokkaido is a smaller pumpkin with an orange-reddish skin (red Hokkaido), which becomes soft when boiled and can be eaten. I peel the pumpkin. The pulp is fragrant, with a sweet smell, it goes well with pies, cakes, muffins, baked with sugar and cinnamon - it results in a wonderful dessert! Hokkaido pumpkin can be replaced with pear-shaped pumpkin (butternut), which is just as fragrant, fragrant and sweet. If you liked this video recipe and would like to see others like it, please subscribe to my YouTube channel.

Ingredients Hokkaido Pumpkin Cream Soup:

  • 1/2 dovleac hokkaido
  • 1 carrot
  • an onion
  • 100 ml cooking cream
  • 30 g parmesan
  • 2 potatoes
  • 3 cloves of garlic
  • salt.

Preparation of hokkaido pumpkin cream soup:

We cut the carrot according to preference. We cut the potatoes into cubes. We cut the onion into thin strips. Peel a squash, grate it and cut it into cubes. Put 3 tablespoons of olive oil, onion, carrot, potatoes and fry in a pot for about 2 minutes, stirring occasionally. Add the pumpkin and sauté for about 4 minutes. Put 1 liter of water, garlic, salt, stir from time to time. Let it cook for about 20 minutes or until we consider that the vegetables are cooked. After turning off the heat, add the cooking cream and pass through a blender. At the end we add parmesan and pumpkin seeds for decoration. The soup can also be served cold.

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Pumpkin cream soup

Aromatic, tasty, sweet. If your tastes fit into this short description then I highly recommend this recipe. Pumpkin cream soup is very simple and goes wonderfully seasoned with a little chilli to get out of the comfort zone :).

  • 450g peeled pumpkin (I used pie)
  • 2 suitable potatoes
  • 1 carrot
  • 1 suitable onion
  • 100ml sour cream
  • 1 turmeric knife tip
  • sare, chilli
  • 1.5 l chicken soup or water

1. Peel all the vegetables, cut them into larger pieces and boil them with soup and a little salt.

When they have boiled, strain the water into another bowl and mix the vegetables, adding turmeric and little by little the water in which they boiled until we obtain the desired consistency.

At the end, add sour cream and season with chilli.

Serve hot with croutons.

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Pumpkin cream soup

A pumpkin cream soup that children will love and of which, for sure, they will ask for another portion!

Pumpkin cream soup & # 8211 healthy and creamy. From my own experience, I can guarantee that it is an ideal recipe even for the most capricious.

Ingredients

  • 1 pumpkin, 750g-1 Kg (pear-shaped, less sweet but fragrant)
  • 3 carrots
  • 2 onions
  • 2 garlic cloves
  • 1 parsley, or
  • a slice of celery, root
  • a piece of pepper
  • 2 tablespoons tomato paste, or tomato juice
  • a sprig of thyme
  • a nutmeg powder
  • paprika powder, hot (optional)
  • 4 tablespoons sweet cream, or coconut cream (optional)

Steps needed to prepare

  1. Finely chop the onion and garlic and sauté for 2 minutes in water (optional and a little oil) to soften.
  2. Meanwhile, prepare the pumpkin. For soup I recommend using a less sweet pumpkin. The one I find suitable for this soup is the pear-shaped one, with a long neck because it is very good in taste, and at the same time not very sweet. It is peeled, the seeds are removed (do not throw them away) and the threads, then cut into cubes, not very small.
  3. Over the sautéed onion and garlic, place the other chopped vegetables (except for the pumpkin) and they are not very small. The piece of pepper remains intact. Salt to taste, then add water & icircn that will boil all the vegetables (about 1.5-2 liters).
  4. When the vegetables are almost cooked, add the chopped pumpkin, which boils relatively quickly.
  5. Separate the vegetables from the liquid by straining, keeping the soup obtained in a bowl. Discard the peppers and leave the other vegetables to cool a bit.
  6. Mix the vegetables well until a paste results, helping us with the liquid soup.
  7. Mix the vegetable puree with the rest of the soup and boil everything again. Leave on low heat until the desired consistency is obtained, mixing from the heat.
  8. & Icircn the last minutes of cooking add: tomato paste (if you only have juice, boil more because it will thin the soup), thyme sprig, nutmeg powder, paprika, salt, pepper and sm & acircnt & acircna. Remove the sprig of thyme from the soup after a few minutes.

For older children, it is served with chopped parsley and croutons with a strong garlic taste. A delight!


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.


PUMPKIN CREAM SOUP

Chop the carrot, onion, parsnips, potato and garlic into small cubes and fry for 3-5 minutes with a little sunflower oil in the soup pot. Peel a squash, grate it and cut it into larger cubes (2-3 cm).

Add the pumpkin over the other vegetables and add enough water to completely cover the vegetables. If you want the soup to have a thinner consistency, add more water.

Season with salt, a few peppercorns, 1 bay leaf and a little vegetable and leave on medium heat for about 15-20 minutes until all the vegetables are cooked.

Allow the soup to cool a little and pass it with a vertical mixer until it becomes a homogeneous paste.

The soup can be served with croutons, a tablespoon of sour cream or a few sprigs of freshly chopped parsley.

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PUMPKIN CREAM SOUP

Chop the carrot, onion, parsnips, potato and garlic into small cubes and fry for 3-5 minutes with a little sunflower oil in the soup pot. Peel a squash, grate it and cut it into larger cubes (2-3 cm).

Add the pumpkin over the other vegetables and add enough water to completely cover the vegetables. If you want the soup to have a thinner consistency, add more water.

Season with salt, a few peppercorns, 1 bay leaf and a little vegetable and leave on medium heat for about 15-20 minutes until all the vegetables are cooked.

Allow the soup to cool a little and pass it with a vertical mixer until it becomes a homogeneous paste.

The soup can be served with croutons, a tablespoon of sour cream or a few sprigs of freshly chopped parsley.

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Pumpkin cream soup with Dijon mustard

Whether we like it or not, autumn is coming. And as hot as summer seemed to us just a few days ago, as much as we wish we had lingered now, calendaristically, this fall had nothing to look for here yet, did it? Anyway, it's time to start preparing properly with autumn recipes, and this pumpkin cream soup with Dijon mustard is a great idea for this period. Especially since we saw the pumpkins raised as big as the piglets, through the gardens, as if they can't wait to offer us their sweet and fragrant core.

Preparation time: 00:15 minutes hours
Cooking time: 00:30 minutes hours
Total Time: 00:45 hours
Number of servings: 4
Degree of difficulty: reduced

Ingredients Pumpkin cream soup with Dijon mustard:

  • 600 grams of peeled and diced pumpkin
  • March 1
  • 2 onions
  • 1 clove of garlic
  • 3 carrots
  • 2 tablespoons oil
  • 200 ml. liquid sour cream for cooking
  • 2 tablespoons salted and fried pumpkin seeds
  • 1 bay leaf
  • 3 teaspoons with Maille Dijon Mustard Original
  • salt and pepper
  • optional: a drop of chilli, for a more spicy taste
  • optional: slices of toast, rubbed with garlic, for serving

Very simple ingredients for a soup so tasty that I would have liked a supplement.

1. Peel and chop the fish onions. Peel a squash, grate it and squeeze the garlic. Peel an apple, grate it and cut it into cubes.

2. Heat the oil in a saucepan and add the onion, carrots and garlic. Sprinkle with 1 teaspoon of salt and cook until onions soften, then add apple, pumpkin and bay leaf. Add enough hot water to cover everything and boil until the carrots are well softened (if the carrots are cooked, the others will be cooked for sure).

3. Remove the pan from the heat, remove the bay leaf, add the mustard and liquid cream and pass everything. Eventually, you can go through the sieve, I didn't need it, I got a very fine texture only with the hand blender. To taste, add salt and pepper and, if you like it more spicy, a little chilli.

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


Grandma's Pumpkin Cream Soup with small additions of taste!

In thermometers, mercury went crazy. Down, unfortunately & # 8230 Cold mornings, even colder nights, gloomy days, with wind and rain. The helpless sun is shining, and in its stinginess it is shown to us less and less. We walk scurrying through the streets, our clothes tight next to our bodies, wanting to get home as soon as possible, in the warmth of our own home. And to warm ourselves with a steaming plate of food, itself the prelude to a quiet family evening. With the aroma of calm and the unmistakable taste of the preparations of the mother or grandmother. That rich and aromatic taste, with all the freshness of the vegetables caressed by the sun in it and transformed into a base for food: Vegeta Natur.
From Grandma's yellowed notebook, full of now-forgotten recipes, we take out only one good for the weather outside: pumpkin cream soup. Because - isn't it ?! & # 8211 autumn counts & # 8230 pumpkins. Marginalized vegetable and not widely consumed other than in pies, the pumpkin can only be proud of the status of the main decoration of the upcoming Halloween holiday. Vegeta Natur - Universal food additive he rehabilitates it and brings it to the plates, together with the nine types of vegetables in its composition, to enrich the meal and - why not? & # 8211 to surprise the guests of the "scary" party you might give.
You need: one kilogram of pumpkin pulp, two white onions, 100 grams of 82% fatty butter, 150 ml of sweet milk, a teaspoon of ground nutmeg, sunflower oil, ground white pepper and 3-4 teaspoons of Vegeta Natur - Addition universal for food.

How to proceed: Finely chop the onion and fry it in oil. Then add the pumpkin cut into suitable pieces, the size of a box of matches and butter. Continue to fry them together, stirring occasionally. Pour the milk and simmer under low heat for another 20 minutes.
Add 2 liters of hot water and 3-4 teaspoons Vegeta Natur - Universal food additive and let it cook for another half hour. When the pumpkin pieces are well cooked, let the soup cool a little and then, with the help of a blender, turn the soup into a cream soup. Finish the preparation with salt (if needed), white pepper and nutmeg. Serve hot cream soup with a tablespoon of sour cream and slices of toast.

Do you really want to really amaze your guest? Look for small pumpkins in the market, cut them off, scoop them out of the core until only the peel and a very thin layer of pulp remain, and serve the soup directly into them. The effect is spectacular!

Another surprise you can make for diners is to sprinkle in each bowl (organic or not!), At the end, a handful of lightly fried pumpkin seed lamb & # 8211 and this effect will also be guaranteed! By himself Chef!

You can find similar ideas in the volume Reinterpreted old Romanian recipes from the Collection Chef of the Publishing House Integral, available HERE at a promotional price!


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.