Composition / ingredients
Step-by-step cooking
Step 1:
Prepare all the necessary products for pumpkin soup with turmeric. Peel the pumpkin and cut it into cubes. For this recipe, it is better to take unsweetened pumpkin varieties.
Step 2:
Cut the onion into arbitrary pieces.
Step 3:
Put the onion in a saucepan with the pumpkin. Fill with water to the level of vegetables. It is better not to add a lot of water so that the soup-puree does not turn out to be liquid.Bring to a boil and cook under a lid until tender, stirring occasionally. When the vegetables are well cooked, add a little turmeric and salt to taste.
Step 4:
Turn off the stove and grind everything with an immersion blender until smooth.
Step 5:
Now add cream and butter to the puree. The butter will give the soup a pleasant creamy taste. Once again, whisk everything well with a blender.
The amount of water in this recipe can be increased or decreased according to your taste. In the recipe with these ingredients, the soup turns out to be watery. If you like it thicker, slightly reduce the amount of water. Also take into account the features of your stove and dishes in which you cook soup.
If you like a richer and more aromatic taste, in step # 3 you can replace the water with chicken or meat broth, the one that suits your taste.
If you cook soup in broth, then salt it at the end of cooking, about 5 minutes. If you do this at the beginning, the dish will turn out to be too salty, and if you salt it too late, the soup will be bland and tasteless.
The taste of soup also depends on the slicing of vegetables. For our pumpkin soup and other vegetable soups, it is better to chop the vegetables finely.
To make the butter give the soup a delicate delicate taste and aroma, add it to the dish that has already been removed from the stove. Pre-chop the butter finely, add to the soup and stir until it dissolves. If you add butter to boiling soup and it boils a little, then you will not get any creamy taste.
At the end of cooking, try the soup with salt, if necessary, add salt to taste. If desired, when serving, you can sprinkle the soup with grated cheese. In hot soup, the cheese will melt and the dish will turn out even tastier.
For a rich and fragrant taste, you can add chopped greens and pumpkin seeds, it will also be very tasty.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- 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
- Turmeric - 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
- Onion - 41 kcal/100g
