Traditional recipes

Pumpkin cream soup with watercress

Pumpkin cream soup with watercress

Cut the vegetables into suitable pieces (leek slices, diced potatoes, pumpkin as well, larger cubes, sliced ​​carrots, peppers into suitable pieces) Choose the watercress and wash it.

Put olive oil in a pot and add the leeks - let it harden a little (just soften), add the rest of the vegetables (add only a part of the watercress), let it soften a little for 5 minutes and form a flavor , then pour boiling water. The water should only cover the vegetables, not too much. Add what you need after the bird. Add salt and simmer until the vegetables are well cooked. Mix the soup until it becomes cream, then put it back on the fire, adding the remaining watercress and pepper. Let it boil until the watercress leaves are soaked (but remain whole).

At the end we add a little more olive oil. Serve with bread croutons.


PUMPKIN CREAM SOUP

Many people don't like pumpkin, but after this soup you will change your mind. Another thing worth noting is that the pumpkin is very filling, so a portion of pumpkin soup will be enough to quickly satiate you and drive away hunger for a few hours.

Ingredient:

  • 500 gr. & # 8211 pumpkin
  • 1 onion
  • 2 medium potatoes or one large one
  • 1 carrot
  • 2 cloves of garlic
  • ½ liter - vegetable soup
  • 20 gr. & # 8211 unt
  • 1 tbsp - melted cheese
  • 1 tablespoon - cream 15-20% fat
  • ½ teaspoon - dried basil
  • ½ teaspoon - dried thyme
  • Olive or sunflower oil
  • Salt and black pepper

For decoration:

Method of preparation:

  1. Peel a squash, grate it and cut it into cubes and set aside until the other ingredients.
  2. Peel the onion and carrot, cut them into cubes and fry them for a few minutes in a pan with hot oil together with basil and thyme.
  3. Add the diced pumpkin and potatoes, two cloves of garlic and season to taste with salt and pepper.
  4. Leave the ingredients on low heat for a few minutes to blend the flavors and pour in the vegetable soup. Boil them over medium heat for about 20 minutes, stirring occasionally.
  5. Transfer the pumpkin and the other ingredients together with the remaining liquid in the blender, put the lid on and mix until you get a soft-fine puree. Add a tablespoon of melted cheese and a tablespoon of cream. Season with salt and pepper to taste and mix for a few more seconds to mix well.
  6. Pour the soup into bowls and put a little cream on top, stirring with a spoon to give it the desired shape. Good appetite.

Suggestions:

  • If you do not have fresh vegetable soup, you can add a concentrated cube of vegetable or chicken soup to half a liter of water.

If you are preparing this recipe, don't forget to take a photo of it and use the hashtag #valeriesfood


Hi!
I'm Roxana, a Moldovan from Iași County, moved to Roman after changing her name. I am 31 years old and I am the mother of a super energetic dwarf eager to explore.

With Justin's diversification, I rediscovered my love for clean, simple and healthy food. I like to spend time with Justin and I feel that I can still have a little child with him.

I like nature walks, gardening and I love horses. I have been my great love since childhood.

I like to cook while listening to music, it relaxes me. I don't like to waste even when it comes to food. I often improvise recipes with what I have at home.

Here you will find recipes from our kitchen that I hope will inspire you and be useful in this beautiful journey.


Baked pumpkin cream soup with flavored croutons

Baked pumpkin cream soup with flavored croutons. An autumn recipe with pumpkin pie or baked pumpkin, aromatic and beautifully colored. A simple cream soup served with garlic croutons and drizzled with pumpkin oil. I assure you that it will be to the children's taste!

I do it every fall pumpkin cream soup because it's one of my daughter's favorites. Whether simple soup with potatoes, pumpkin and sour cream, or the exotic one with coconut and curry spices. Both are great! In addition, pumpkin cream soups are very quick to cook in 30-40 minutes.

I also talked about cream soups, about the & # 8222suitable & # 8221 consistency that they must have: something between soup and puree. The boundary line is very fine. After all, you can make them the way you like them: thinner or thicker. The thickener used most often is the potato, but lately they make cream soups with rice. These seem to be finer and silkier than those with potatoes. See here a pumpkin cream soup with rice.

The vegetables that are put in the pumpkin cream soup are not many, in order not to distort its taste and aroma: onion, a little garlic, possibly carrot (it matches the color), possibly sweet potato. A special flavor is given by the butter in which they are hardened. Also, the taste and aroma of autumn pumpkin can be intensified by baking it beforehand, either in large pieces (lasts longer) or grated on a large grater, as I did.

At the end I like to put sweet cream for whipped cream (natural, with at least 30% fat). It is not mandatory but it is recommended :).

We also like plain baked pumpkin or sprinkled with brown sugar and cinnamon & # 8211 see the recipe here.

I give you the quantities for 6-8 servings of baked pumpkin soup with crispy croutons.


Pumpkin cream soup

An easy recipe to make, great after a tour through the cold outside. Take advantage of the latest pumpkins available in the market and hypermarkets:

2 kg of pumpkin, cut into cubes

500, 600 grams of carrots, celery, parsley root, onion and garlic & # 8211 cleaned and chopped.

Salt, pepper, hot peppers (or hot pepper flakes)

Put all the vegetables to boil in water. This should be twice the volume of vegetables.

Boil until the vegetables are soft, leave to cool a little, then mix.

Pass the contents through a sieve, larger in size but with small meshes like a tea (mix / press with a wooden spoon or a spatula). This is the only way to get a fine, velvety texture.

Bring to the boil again, until you get the desired thickness. Only then season to taste with salt, pepper, hot pepper flakes.

Optional and also to taste, you can decorate with a spoonful of yogurt, mint / green basil, chopped goat cheese, browned bacon, browned croutons & # 8211 if you are not fasting!


Pumpkin cream soup

Pumpkin cream soup is a tasty dish, ideal to prepare in early autumn, when the pumpkin season begins. Below we tell you the simplest and cheapest recipe for pumpkin cream soup, ready in 30 minutes.

Ingredients

  • salt
  • 2 tablespoons olive oil
  • 1 bell pepper
  • 1 hot pepper
  • 2-3 garlic cloves
  • 1 celery
  • 2 white onions
  • 800 g Turkish pumpkin
  • pepper

Method of preparation

Eating pumpkin brings a lot of benefits to the body. With a special flavor, pumpkin can be added to a lot of recipes, and the best known recipe is certainly pumpkin cream soup. A filling, aromatic and very tasty dish that is prepared from just a few ingredients and in just 30 minutes. Pumpkin cream soup can be eaten at lunch, but also at dinner as the main dish. Along with fresh croutons and a few pumpkin seeds sprinkled on top, here's how to make the best pumpkin cream soup!

1. Peel a squash, grate it and boil it in salted water. Add a few drops of olive oil and bring to a boil over medium heat.

2. Meanwhile, peel the onion, celery, garlic, bell pepper and cook with the pumpkin. Allow to simmer over low heat.

3. Test if the vegetables have boiled and remove them from the sieve. Onions, garlic and peppers are set aside, and the pumpkin and celery are mixed with a mixer.

4. Mix the pumpkin puree with the juice in which it boiled, add olive oil, salt and pepper, as desired, and bring to a boil, then garnish with green parsley leaves and pepper slices fast. The pumpkin cream soup recipe is served with croutons.


Pumpkin cream soup with browned ham on breadsticks

If it's still pumpkin pie season, I thought I'd take advantage of their taste not only in cakes and pies, but also in other preparations such as this Pumpkin cream soup with browned ham on breadsticks.

I've seen them make such a soup, my lovely cooks and reading their recipes, I knew it would be to my liking.

It is tasty and nutritious, with a very pleasant color, and served with ripe seeds and browned bacon on some fragrant breadsticks, I could say that it was a real delight.

And in its preparation I used the wonderful and very useful Advanced professional blender G21 Perfect Smoothie Vitality, about which I have told you before.


Pumpkin cream soup with croutons and fried bacon

Ania really likes eating pumpkin and sweet potatoes. She's been eating it since she was a little girl. Because I haven't made pumpkin puree for a long time (sweet potatoes are eaten almost weekly), I decided to try a cream soup recipe, in which to integrate some other vegetables, which are not preferred with their simple taste and natural. And so as not to risk anything, I said to involve in this scene some fried bacon croutons, both adored by chicken, in order to add another texture and be more convincing in my proposal.

Chop all the vegetables. Fry the onion and garlic, then add the carrot, celery and kapia, and finally the pumpkin. It goes well with salt and pepper. Pour enough water to cover them and let it boil under the lid. Blend the vegetables separately and then add from the water in which they boiled to the desired consistency. Add the cream and mix until smooth.

Cut the bacon into cubes and fry. Add the diced bread and a little salt to the remaining oil.

When serving, in the bowl in which the cream soup is placed, sprinkle cubes of bacon and croutons on top.

My attempt to sell this cream soup to dandelion, however, I must admit that it failed miserably. After a few tablespoons of the mixture, Ania made me a final offer, without the right to appeal:

-Mom, you eat this orange soup and I eat ham and bread. Good?

And, look, I chose, unintentionally, a pot of cream soup, but without modesty, I describe it as delicious.


Pumpkin cream soup

Aromatic, tasty, sweet. If your tastes fit into this short description then I highly recommend this recipe. Pumpkin cream soup is very simple and goes wonderfully seasoned with a little chilli to get out of the comfort zone :).

  • 450g peeled pumpkin (I used pie)
  • 2 suitable potatoes
  • 1 carrot
  • 1 suitable onion
  • 100ml sour cream
  • 1 turmeric knife tip
  • sare, chilli
  • 1.5 l chicken soup or water

1. Peel all the vegetables, cut them into larger pieces and boil them with soup and a little salt.

When they have boiled, strain the water into another bowl and mix the vegetables, adding turmeric and little by little the water in which they boiled until we obtain the desired consistency.

At the end, add sour cream and season with chilli.

Serve hot with croutons.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Pumpkin cream soup

Peel a squash, grate it and cut it into small pieces. In a saucepan, place the pumpkin pieces, covering them with the heated vegetable soup separately.

If you are in a hurry, use a pressure cooker, the pumpkin must be cooked very well.

Reduce the heat and leave for about 10 minutes, until the pumpkin softens completely, close to maceration. Throw about a cup of juice and what is left you make a pumpkin puree, putting in the mixer or blender, polish after polish.

Stir in the lemon juice. Add salt and pepper. Put pumpkin cream soup in 4 bowls. In each, add 2 tablespoons of sour cream and green parsley. Bring the soup to the table with toast or croutons.

800 g pumpkin
1 l vegetable soup
juice from a lemon
salt pepper
1 tablespoon chopped parsley
125 ml thicker cream