Composition / ingredients
Step-by-step cooking
Step 1:
How to make pumpkin puree soup classic? Prepare the specified ingredients. I have half a pumpkin just came out 500 gr. Garlic is big, so I took two cloves. Cream with a fat content of 20%.
Step 2:
Peel carrots, garlic and onions. Chop the onion and garlic, grate the carrots. In a saucepan with a thick bottom, fry the vegetables in vegetable oil.
Step 3:
Peel the carrot and cut into cubes.
Step 4:
Add chopped pumpkin and butter to the fried vegetables. Fry everything together over medium heat for about five minutes.
Step 5:
Add hot water so that it slightly covers the vegetables. Add salt and pepper to taste. Cook on low heat until the vegetables are ready (fifteen minutes).
Step 6:
Puree the finished soup. If desired, you can leave a few pieces of a whole pumpkin.
Step 7:
Pour in the cream, stir, bring the soup to a boil and turn off the heating.
Step 8:
Ready-made mashed soup to serve hot. Portioned to offer the soup croutons, pumpkin seeds, fresh herbs.
The amount of water specified in the recipe can be reduced or increased at your request, depending on whether you want to get a thick or more liquid soup.
Cream for this recipe can be of any fat content, but remember that the higher the percentage of fat content of the products you use, the higher the calorie content of the dish will be.
Cream can be replaced with sour cream, milk or natural yogurt without additives.
Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).
How to make mashed soup if there is no blender? Is there any way to do without it?
Yes, you can grind it on a sieve. That's what our grandmothers did. Buy a blender - this is the best advice!
Calorie content of products possible in the composition of the dish
- Onion - 41 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Pumpkin - 29 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Pepper - 26 kcal/100g
