Your autumn menu must have pumpkin soup. It will help to survive the change of seasons, warm in the first cold weather, strengthen immunity. And of course, you will experience a special pleasure from its rich taste.
The pumpkin soup, the recipe of which we offer to your attention, turns out to be thick, slightly sharp. It will contain seeds, crackers, and cheese - these ingredients will improve the structure of the dish and give it additional satiety.
Required Products (4 Servings):
- 0,7 kg of pumpkin;
- 2 potatoes;
- 1 carrot;
- 1 onion repchat;
- 40 gr butter;
- 0,5 pcs of hot pepper;
- 1 Stack cream 15%;
- paprika, salt, black pepper;
- 2 Art. l pumpkin seeds;
- half a bunch of parsley;
- 70 gr cheese for serving;
- rye or white crackers - also for serving.
Cooking - pumpkin soup
1. First clean the carrots and onions. Three large root vegetables, chop the onion finely with a knife. In a pan, heat the butter - half. Throw vegetables into it and fry until a moderate blush.
2. Then, according to the recipe, we wash the pumpkin, which we free from seeds and peel it. Shred it with cubes, send it to the dishes, where we will cook the soup.
3. We put potatoes, peeled and cut into slices, on the pumpkin. Next to hot pepper, clean it from seeds and finely finely chopped. Next, add the fried vegetables from the pan.
4. Pour a small amount of water or broth (chicken, beef), put on a small fire. Cook under a half-closed lid until the squash and potatoes are soft.
5. Immerse the blender directly in the container with the products, mashed, seasoned with paprika, black pepper and salt.
6. In the hot pumpkin puree soup, put the remaining half of the oil. Pour in the cream, stir, let it boil for half a minute - and remove from the stove.
7. Pour pumpkin soup into deep ceramic plates. In each serving, put the cheese, cut into cubes. Also pumpkin seeds, fried in a dry pan, and chopped parsley, and in the end - crackers.