Composition / ingredients
Step-by-step cooking
Step 1:
How to make pumpkin cream soup with cream? Prepare the products. Pumpkin is suitable for any, but still the most delicious soup is obtained from sweet varieties. The recipe indicates the weight of the already peeled pumpkin. As a liquid component, not only water is suitable, but also vegetable broth. With broth, the taste of the soup will be more saturated, but with water it will cook faster (if there is no pre-cooked broth. Take milk of any fat content, and cream will be enough for 10%.
Step 2:
Prepare the pumpkin first. Wash it well, dry it and cut it in half. Use a spoon to scrape out the seeds and part of the pulp on which they are held. Do not throw away the seeds, they can be dried and eaten — they are very useful.
Step 3:
Cut off the pumpkin skin. Be careful — it is very hard. It will be more convenient to do this by cutting the pumpkin into small pieces.
Step 4:
Cut the pumpkin pulp into small cubes.
Step 5:
Take a saucepan or a saucepan in which you will cook soup. Put it on a small fire. Throw in the butter and melt it. Immediately put the pumpkin in the oil and mix. Fry the pumpkin, stirring, over low heat for about 10 minutes. At the same time, heat the milk to a hot state.
Step 6:
Pour flour into the pumpkin, stir, and fry the pumpkin with flour for about 2 more minutes. Adding flour will make the soup thicker.
Step 7:
Pour hot water (or broth) and milk into a saucepan. Stir and bring to a boil.
Step 8:
Then make the fire minimal, cover the pan with a lid and leave the soup to cook for 10-15 minutes. The pumpkin should become soft during this time.
Step 9:
When this happens, pour cream into the soup and add salt. Stir and bring to a boil again.
Step 10:
Boil the soup already with cream for a couple more minutes.
Step 11:
Punch the hot soup with an immersion blender. Or use a stationary one, like me. You should get a homogeneous and moderately thick soup. If you get it too liquid, then boil it a little more, already in the form of mashed potatoes. If it is too thick, dilute the soup with hot milk to the desired consistency.
Step 12:
Immediately serve the soup to the table, it tastes better with the heat from the heat. You can sprinkle it with lightly fried pumpkin seeds and parsley. Enjoy your meal!
I love and cook this soup every autumn. It is in such a simple version — without potatoes and other vegetables. I strongly advise you to add a pinch of nutmeg to the pumpkin soup — it will sparkle with new colors.
Important! Regardless of whether the amount of water for soup is indicated in the recipe or not, it is best to focus on your own preferences (thick or more liquid soup you like), as well as on the size of your pan and the products taken for cooking. Do not forget that the author has his own view on the amount of meat, potatoes, cereals and other ingredients in the soup, which may not coincide with yours. In practice, this means that if you are cooking for the first time, you should not cook a whole pot at once. Make a soup for tasting - for one or two people. To do this, reduce the amount of all ingredients according to the recipe to 1-2 servings, and take the amount of water from the calculation: from one cup per serving - if the soup is very thick, to 1.5-2 cups - if more liquid. Do not forget to take into account that part of the liquid will boil off during the cooking process. After tasting a small portion of soup, you can adjust both the amount of liquid and the proportions of ingredients to your taste. In the future, like most experienced housewives, you will be able to pour water for soup and lay the ingredients “by eye".
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.
How to choose the perfect pot for soup, porridge or pickling cucumbers read the article about pots.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 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
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 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
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
