Pumpkin cream soup with potatoes and basil

Delicious and very healthy Pumpkin cream soup. The soup turns out with a rich pumpkin flavor and satisfies hunger well. If you remove the butter and fry only on vegetable, then you can eat this soup in the post.

katyush_ka

Recipe author

Pumpkin cream soup with potatoes and basil

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Composition / ingredients

servings:

Pumpkin

500

Carrots

Onion

Potatoes

Garlic

Butter

Basil

Ground black pepper

Salt

Pumpkin seeds (for decoration)

Water (Chicken, beef, pork broth)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 1 g

Fats 43 % 3 g

Carbohydrates 43 % 3 g

37 kcal

GI: 0 / 0 / 100

Step-by-step cooking

Cooking time: 30 min

Step 1:
Prepare all the ingredients.
Step 2:
My pumpkin, clean and cut into cubes.
Step 3:
Potatoes are also cut into cubes.
Step 4:
Carrots can be grated or cut into small cubes.
Step 5:
Cut the onion into medium cubes. Finely chop the garlic.
Step 6:
Pour vegetable oil into a preheated saucepan, then lower 50 grams of butter. We do this so that the butter does not burn too much.
Step 7:
First put garlic in a saucepan and fry for 30 seconds. After we send the onion, fry it until transparent. I fry everything over high heat.
Step 8:
Put the carrots in a saucepan and fry for 3 minutes.
Step 9:
Put the potatoes and fry for 3 minutes too.
Step 10:
We send the pumpkin to the pan last and fry it all for 5-7 minutes. Then pour water (broth) 700 ml. and cook for 20-25 minutes until fully cooked.
Step 11:
Using an immersion blender, we turn our soup into mashed potatoes.
Step 12:
Using an immersion blender, we turn our soup into mashed potatoes.
Step 13:
The soup is ready. We pour it on plates and decorate it with pumpkin seeds. You can try and have fun. Enjoy your meal.

Pumpkin soup is a healthy, vitamin–rich dish.It turns out very tasty and beautiful with a rich pumpkin flavor and satisfies hunger well. Such a cream soup can be eaten in a fast if you remove butter and vegetable oil from the ingredients and do not fry the products, but immediately send them to cook. Pumpkin for its preparation can be used of any varieties. In this recipe, I take the variety "Butternut" or as it is also called nutmeg. It has a delicate aroma, sweet taste. This makes the soup a little sweet. I decorate the soup with pumpkin seeds, but you can just serve it with herbs or delicious croutons, with sour cream or add delicate cream to the soup. Pumpkin contains almost no proteins and fats. It is rich in dietary fiber, which is useful for the digestive system. Also vitamins A, E, C, beta-carotene, a precursor of vitamin A. And pumpkin also contains B vitamins (B1, B2, B5, B6, folic acid, PP) from 3 to 8% of the daily value per 100 g of the product. Pumpkin is rich in micro- and macroelements: potassium, calcium, magnesium, cobalt, copper. A small amount contains phosphorus, iron, iodine, manganese, fluorine, zinc.

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.

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).