Composition / ingredients
Step-by-step cooking
Step 1:
How to cook pumpkin puree soup for kids? Prepare the products. Take the pumpkin fresh or frozen, give preference to sweet, dessert varieties. Frozen pumpkin can not be thawed beforehand. Wash the vegetables well and dry them. Take 10% cream so that the soup does not turn out to be too high in calories.
Step 2:
Peel and rinse potatoes and carrots well under the tap.
Step 3:
Cut the vegetables into large cubes and put them in a cooking pot.
Step 4:
Soup-puree can be cooked on water or on any broth: chicken, meat, vegetable. For children, it is preferable to use chicken broth or plain water. Fill the vegetables with water and put them to cook. When the water boils, turn down the heat and cook the vegetables at a low boil until fully cooked. Add the pumpkin cubes and cook until the pumpkin is soft, add salt to taste.
Step 5:
Punch vegetables with an immersion blender right in the pan. Or put it in a glass of a combine and grind it in it. Be careful — the soup is hot.
Step 6:
Pour cream into a saucepan with mashed soup.
Step 7:
Bring to a boil, turn off the heat and let the soup brew a little. Serve mashed soup with pumpkin for children in a warm form, you can additionally make croutons or crackers for it. Bon appetit!
Mashed soups are a kind of easily digestible first courses. Those who like to lose weight are often not recommended to use such soups, as they are quickly digested and easily absorbed by the body. This happens much easier and faster than with a regular whole food soup.
It is this property of soup-puree that is useful for children, because the growing body just needs a quickly replenished diet.
For more flavoring when cooking, you can add roots and stems of greens that your child tolerates to the broth. You can also serve mashed soup with finely chopped herbs.
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
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 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
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Salt - 0 kcal/100g
- Chicken broth - 19 kcal/100g
- Frozen pumpkin - 27 kcal/100g
