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Pumpkin soup

Pumpkin soup


Preparation variant 1:

Saute the chopped onion and then add to the heat the pepper, the diced whitewash, a few celery leaves, the parsley, the green onion and then the diced zucchini. When the vegetables are cooked, add the tomatoes, greens and at the end the corcoduse paste. Season with salt and turn off the heat. Add the rest of the greens and cover. I also used paprika. It is good both hot and cold.

Variant 2

Beat fat yogurt or whipped milk with a few eggs and then let the soup cool a bit. Gradually add a pinch of soup to the yogurt mixture and mix and then do the same until you reach the same temperature and then add to the soup. We do not pour the yogurt directly into the pot because it will be cheesy.


Pumpkin cream soup

Hi ! the recipe seems okay but: where is the oil!? I suppose you either add it to the boil or at the end! I say too! of oil ? In any case, you are very strong! I like the recipes I receive from you, congratulations! Adriana

Adriana, it seems I'm not so strong since I forgot to write when we put the oil :)
In fact, I didn't put any oil at all, I think the milk is fat enough. I put the oil in the list of ingredients for those who want to make a pumpkin cream soup in the fasting version. I immediately fill in the recipe.
I would put the oil in the water in which we will boil the pumpkins, just to make sure I don't forget to put it. A clear cube of butter would add flavor to the soup, but I don't think everyone can afford to eat so much fat. It seems that the two of us have no problems :))


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Butternut squash soup

Ingredients

  • ▢ 1 butternut squash
  • ▢ Two tablespoons butter
  • ▢ 1 diced onion
  • ▢ 4 cups chicken soup
  • ▢ 1 small apple peeled, core and chopped
  • ▢ ½ teaspoon dried thyme or 1-2 fresh sprigs
  • ▢ ½ teaspoon curry powder optional
  • ▢ 1 cup sour cream or to taste
  • ▢ salt and pepper to taste
  • ▢ croutons for gasket, optional

Instructions

  • Preheat the oven to 400 ° F. Cut the zucchini into four large pieces. Place it in an ovenproof dish and fry until the pumpkin is soft (about 1 hour). Remove the pumpkin and set aside.
  • Melt the butter in a medium saucepan over medium heat. Add the onion and simmer over medium heat until soft, about 5 minutes.
  • Add the zucchini, broth, apple and spices. Bring to a boil. Reduce heat and simmer on low heat for about 20 minutes or until apples are tender.
  • Remove from the heat (discard the thyme stalk if you use it fresh). Stir until smooth.
  • Return to the pot and bring to a simmer, mixing heavy cream to taste, salt and pepper. Cover with croutons if used.

Recipe notes

Nutritional information

(The nutritional information provided is an estimate and will vary depending on the cooking methods and brands of ingredients used.)

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