Peel a squash, grate it and cut it into small cubes. Peel the carrots, celery and potatoes and cut them into small cubes. Boil them with a tablespoon of salt. When they have boiled, drain the juice in a pot (you will use it later). Finely chop the basil and add it over the vegetables. Mix the vegetables together with the basil in the Oster Classic Pro blender.
In a bowl, mix the cream with a pinch of juice - try to bring it to the same temperature as the juice, slowly, so as not to cut. Once you have incorporated 7 tablespoons of cream juice, add it over the mashed vegetables and put them back on the fire. Lower the heat and grate the bellows cheese. Stir in the bellows cheese and stir for a few more minutes on the stove, over low heat.
Fry the seeds and place them in a bowl, like a delicious decoration on top of the soup. Optionally, you can also serve it with croutons or pieces of fried chorizo.
Pumpkin Cream Soup [video]
The series of great adventures on my blog continues today with good news: I got back to video recipes. My luck was that I was challenged by the super-flour team from Be Organic (I & lt3 u, Alexandra!), Who put the newest model in my arms Vitamix and he simply said to me: & # 8220wind up. & # 8221 In my professional life this thing happens so rarely that I have had several moments of Stockholm syndrome or as he says to the syndrome of abused people who and when they are released they also behave like abusers and I stressed people with a thousand questions :) But I tell you honestly: to leave freedom to a creative, no matter how rare it happens, is the best thing possible and I asked myself all the passion I was capable of in this video and in the recipes I made and I have high hopes that you will like it.
The next weeks / months will be sprinkled with recipes made with the multi-purpose Vitamix, so get ready: on the spot, be ready, start!
And because it's still pumpkin season, I thought I'd start with a vegan pumpkin cream soup, which I really like. I've said it in millions and millions of previous post-Vitamix recipes: a good blender turns the soup because it gives it a special creamy, restaurant, as a result what may seem like a simple cream soup can turn into a real show . When I think about what I called cream soup before high power blenders, my hair rises in my head.
The ingredients are not many and not hard to find: pumpkin, carrots, onions, potatoes, parsnips, garlic, salt, pepper, oil, bay leaves, chilli. I added chilli because I can't imagine this soup other than a little spicy and I was very right to do so. It goes with some grated ginger that I don't like, I'm waiting for the one from VEG Studio to see if I can use it in food :)
PUMPKIN CREAM SOUP with which to prevent seasonal infections (fasting recipe)
Pumpkin cream soup (Cucurbita maxima) is very easy to prepare and perfect for cold days.
Pumpkin has 36 kcal per 100 grams and a high concentration of beta-carotene, which places it in second place, after carrots, in the top of vegetables that contain this antioxidant.
Another argument for consuming pumpkin this season is that it prevents respiratory infections through vitamin A, synthesized from beta-carotene, which participates in the formation of antibodies.
Pumpkin cream soup
Cream soup is a healthy way to cook pumpkin.
- 1 kilogram of pumpkin
- Soya milk
- cold pressed oil
- aromatic herbs
- 4 & # 8211 5 cloves of garlic
Method of preparation
⇒ Wash the pumpkin, dry it with paper towels and cut it into four pieces, including the peel. The pumpkin pieces, cleaned of seeds, are placed in a tray lined with baking paper.
⇒ Sprinkle a little salt, freshly ground pepper and thyme over them, then sprinkle with cold pressed oil. Put the peeled garlic in the pan.
Pumpkin cream soup prevents infections in the cold season
⇒ Cover the tray with baking paper and place in the oven at 190 degrees for 30 minutes. After this time, remove the baking paper and let the pumpkin bake until soft. Remove the pan from the oven and allow the pumpkin to cool.
⇒ Using a spoon, remove the pumpkin core and place in the blender jar. Add the herbs, roasted garlic core, salt (if necessary) and soy milk (depending on the desired consistency.
⇒ Start the blender and pass everything until smooth. Pumpkin cream soup is served hot.
The benefits of baked pumpkin
Natural medicine recommends baked pumpkin as a remedy for many ailments. Prepared in the oven, it has beneficial effects in:
- Obesity, overweight
- Liver disease
- Kidney stones
Pumpkin soup is an ideal preparation for cardiovascular protection. This is due to the antioxidants and potassium in the pumpkin. Protects the body from colds and strengthens the immune system.
At the same time, pumpkin also contains substances from the coumarin family, which inhibit some enzymes involved in the appearance of cancer, especially prostate cancer.
Pumpkin cream soup with garlic
Today I present you an autumn recipe: a pumpkin cream soup, consistent and full, flavored with garlic and herbs. It is not a quick recipe and not a very simple one, but it ultimately rewards you with exceptional taste and aroma, with a very interesting contrast of textures and a pleasant color.
Kitchen: Radu's recipes
Amount: 4 servings
Preparation time: Ten minutes
Cooking time: 80 minutes
1 medium pumpkin, about 1.2-1.5 kg
2 large carrots, cleaned and cut in half lengthwise
1 clove of garlic, cleaned of the outer leaves
black pepper, freshly ground
3 tablespoons olive oil
1/2 cup fried oil
2 strands of fresh thyme
4 tablespoons butter
2 medium onions, finely chopped
1 teaspoon cumin
2 teaspoons coriander seeds
1/2 teaspoon cinnamon, ground
1/2 teaspoon nutmeg, ground
1/2 teaspoon of dill seeds
1 teaspoon ground turmeric (optional)
400 g cooking cream, 32% fat
750 ml vegetable or chicken stock (or as needed)
1/2 bunch of fresh, chopped parsley
1 1/2 teaspoon hot pepper flakes
Preheat the oven to 200 ° C. Cut the pumpkin in half. It is cleaned of seeds. Cut a slice, about 1/4 of one of the halves. Put it aside. Wash the seeds well, under a stream of cold water, and wipe them well with paper towels.
Cut thin strips of pumpkin with an economical knife, from the slice set aside.
Heat the frying oil in a large pan, fry the pumpkin strips for 1 minute, until slightly browned and crispy. Remove and allow to drain on paper towels.
Heat a frying pan and fry the cumin, anise and coriander seeds dry, without fire, for 30-50 seconds, until they start to smell strong. Take it off the heat and let it cool for 2-3 minutes. Then grind in a bowl, as fine as possible.
Grease a baking tray with oil. Transfer the carrots and pumpkin to the pan, both well greased with oil on all sides. Place the garlic clove on a piece of metal foil. Sprinkle with 1 tablespoon of oil, place the thyme strands next to it and close the piece of foil, gathering the corners up and fixing them well.
Next to them are placed the pumpkin seeds, in a single layer.
Transfer the tray to the oven and bake for 25-30 minutes, until the seeds are dry and slightly browned. Remove and allow to cool. It is then cleaned of the shells.
Bake the pumpkin and the carrot for another 20-30 minutes, or they are very tender. Remove the tray from the oven and allow to cool.
When the vegetables can be handled, scoop out the pumpkin core with a spoon. Squeeze the garlic cloves and cut the carrots into pieces.
Meanwhile, heat 2 tablespoons of butter in a large skillet. Add onion, salt, and cook over low heat for 5 minutes, or until softened and translucent. Add the mixture of anise, cumin and coriander and mix. Add turmeric, 1/2 teaspoon hot pepper flakes, cinnamon and nutmeg. Stir for a few seconds.
Add sour cream and stock and mix. If boiling. Add the pumpkin core, carrot and baked garlic. Stir and boil the mixture for 10 minutes, stirring occasionally. Take it off the fire.
Process the composition with a hand blender, even in the pan, until a homogeneous mixture is obtained, with a fine consistency.
Heat the composition again and add butter and stock, stirring until the desired consistency is obtained. Add the chopped parsley and mix.
Serve the soup with crispy pumpkin strips, sprinkled with pumpkin seeds and hot pepper flakes and garnished with fresh parsley leaves.
Recipe Pumpkin cream soup with seeds
Pumpkin cream soup recipe is a simple recipe with which we obtain a very healthy, nutritious soup with a special color, not to mention the inviting taste. It's the soup I make in the fall, as soon as the freshly picked pumpkin appears in the market full of fresh vegetables. From a pumpkin I always make pumpkin pie and it remains for this wonderful cream soup. To prepare recipe pumpkin cream soup, we need the following:
1/3 diced pumpkin
flax, sesame, sunflower and watermelon seeds
pepper to taste and preferences
. METHOD OF PREPARATION pumpkin cream soup :
Peel the vegetables, wash them very well and cut them into very small cubes with a knife. Just cut the onion into small pieces.
We put on the fire a pot in which we add the butter (two cubes) that we melt and in which we cook the onion for a minute with a teaspoon of salt, we add in turn the carrots, the parsnip, the celery, the pepper and the potato that we heat for 30 seconds, to catch a little butter on them.
Add the pumpkin over the vegetables and pour hot water over them to cover all the vegetables, no more. We also add cumin and coriander seeds. Cover the pot with a lid and let the vegetables boil for 15-20 minutes on a suitable heat.
After the vegetables have boiled, let them cool a bit, then mix them with a blender or food processor until they become a little more fluid puree, like sour cream.
Pumpkin cream soup is ready . Season with salt to taste and add, optionally, greens, preferably finely chopped green parsley.
Although very simple, cheap and easy to prepare, it is an excellent soup full of vitamins and minerals, energizing and easy to digest.
It has a vivid and inviting color.
Pumpkin cream soup it can be served hot or cold, garnished with croutons and / or flax seeds, sesame, sunflower and pumpkin, sour cream, which bring a soup of flavor and minerals.
Pumpkin cream soup with pears
1. Preheat the oven to 190C. Put baking paper in a tray.
2. Cut the pumpkin in half, lengthwise, discard the seeds and put the two halves in the pan. Leave in the oven for about 45 minutes. Remove the pulp and set aside.
3. Melt the butter in a large saucepan over medium heat. Add onion, garlic, ginger, curry powder and salt. Cook and stir until onion is soft, about 10 minutes. Pour the chicken soup and bring to a boil. Add the pears and pumpkin and cook until the pears are very soft, about 30 minutes.
4. Pass the pumpkin and pears with a blender, adding water until it reaches the desired consistency. Add sour cream, season to taste and serve.
You have to see it too.
Pumpkin cream soup
Pumpkin cream soup
I think you all tried at least once to make a pumpkin cream soup. I don't know which option you tried, but we also recommend you try our soup. It can be prepared from the remains of baked pumpkin or we can bake the pumpkin in the oven to prepare this soup. I prefer the pumpkin to be cooked because the soup tastes much better than if it were boiled. For other recipes browse the section with Soup and Soup Recipes .
Below I present the version as I prepare it.
Ingredient Pumpkin cream soup
700 g baked pumpkin (pumpkin pie)
1 l meat soup (or vegetable soup)
500 ml Great Kitchen
1 egg yolk
4-5 sage leaves
4 cloves of garlic
30 g butter
raw bacon and pumpkin seeds
Preparation Pumpkin cream soup
The pumpkin is baked beforehand or we can use the leftovers if we baked the pumpkin and it was not eaten. Peel a squash, grate it and put the core aside. Cut the garlic into small pieces, as well as the sage leaves. Heat the butter and cook the chopped garlic and sage leaves on it.
Add the baked pumpkin and continue to cook together for 5 minutes. Add meat or vegetable soup and simmer over low heat covered for 15 minutes. Put the soup in a blender or mix with a vertical mixer. The yolk is mixed with grann cuccina. The soup given through the blender is put back on the fire and we straighten it with the composition of corn and egg.
Bring to the boil and turn off the heat under the pot. It can be served with thin slices of fried bacon, with pumpkin seeds and grated nutmeg on top.
Note : If you want the soup to be fasting, replace the butter with coconut oil, grann cuccina with coconut milk, do not use the yolk and use a vegetable or water soup instead of meat soup.
Pumpkin cream soup
When I think of autumn, I think of fallen leaves. And the soup. And, above all, the pumpkins! These are probably my favorite things when it comes to fall and some of the reasons why I always look forward to this season.
And because I'm not sure I can include them all in one edible dish, I thought I'd just combine the soup with the pumpkin. The vibrant orange color of this dish reminds me a bit of the colors of autumn leaves, so maybe it's a total win! & # 128578
You probably already guessed & ndash today we will make a pumpkin cream soup! It is a perfect recipe for autumn, so you can invite your friends to a bowl of hot soup and immerse yourself in the atmosphere of this wonderful season.
This pumpkin soup will make your day better, literally! It is creamy, tasty, rich in flavors and very nutritious. Not to mention the fact that it is incredibly easy to prepare - it is a perfect choice for a crowded evening or for a lunch full of flavors.
Of course, all the ingredients are super healthy and 100% vegan. It wasn't hard at all, because the original recipe is almost vegan anyway. I only changed the cream with my vegan sour cream recipe (yum!).
In case you don't want to make vegan sour cream from scratch or you can't find anything good in the supermarket, you can also use coconut cream and even coconut oil! All this ensures that the soup will be super creamy. Whatever you choose, it will taste just as good! & # 128578
Pumpkin is also a very healthy and beneficial choice for our body. No matter how you decide to prepare it, it is a good source of nutrients, antioxidants and vitamins. It works wonders for well-being, and is super tasty at the same time. Here's what you get from about 250 grams of pumpkin:
- Calories: 49
- Fat: 0.2 grams
- Protein: 2 grams
- Carbs: 12 grams
- Fiber: 3 grams
- Vitamin A: 245% of the recommended daily dose
- Vitamin C: 19% of the recommended daily dose
- Potassium: 16% of the recommended daily dose
- Copper: 11% of the recommended daily dose
- Manganese: 11% of the recommended daily dose
- Vitamin B2: 11% of the recommended daily dose
- Vitamin E: 10% of the recommended daily dose
- Iron: 8% of the recommended daily dose
- Small amounts of magnesium, phosphorus, zinc, folate and some B vitamins
It's really impressive!
I've always liked pumpkin, but since I started paying attention to the nutritional values of the foods I use, I appreciate it even more! & # 128578
Not only is it super healthy, but its creamy texture fits very well in all types of recipes. I really like to cook with pumpkin, because its special and unique flavor allows me to experiment and come up with really delicious combinations.
Well, there is a less good part and I think you know what I mean. The complicated part when we bring a pumpkin to the kitchen is cutting and preparing it. Of course, you can choose the more & ldquolenesa & rdquo version and buy it already peeled and chopped. This will save you quite a bit of time, but you know what? Doing it yourself can be even more satisfying.
If you decide to prepare everything from scratch, this is my method to cut and clean pumpkin:
- Place the tip of the knife in the center of the pumpkin and press the handle with the palm of your hand. This will push the knife blade into the pumpkin and it will start to crack on its own.
- Cut the pumpkin into quarters.
- Remove all seeds with a spoon.
- Remove the tail and the bottom.
- Cut the pumpkin into 2 cm strips.
- Cut it into cubes of the desired size.
- Peel a squash, grate it and squeeze the juice.
I promise it's not that hard! & # 128578
In terms of cooking & ndash it's really nothing at all! Once you have the pumpkin cubes, the soup will be ready in less than 30 minutes, I promise.
After you have cooked the pumpkin (it will take less than 10 minutes to soften it) and the other ingredients, all you need is a hand blender and voila & ndash the dinner is served! I don't think I could recommend a simpler recipe than that.
And the taste? It's just amazing! This pumpkin cream soup will keep you warm on cold days and has the perfect flavor. You can serve it with some bread, croutons or, if you want to keep all gluten free, try to serve it with a few lettuce leaves.
No more introduction! Let's get to work!
Method of preparation
Pumpkin peeled and peeled, we laugh. Finely chop the onion until it becomes glassy, then put the pumpkin and sauté them together until it softens.
Pour the soup over the pumpkin, add the milk, bay leaf, ginger and nutmeg. Let it boil for 20 minutes on medium heat.
Take the soup off the heat, let it cool a bit and pass it. Season with salt and pepper.
Serve the soup in bowls, putting bread croutons with garlic, sour cream and slightly fried pumpkin seeds.