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Pumpkin cream soup

Pumpkin cream soup

A delicious soup with only a few ingredients! : D

  • 3 medium zucchini
  • 1 onion
  • 3 tablespoons oil
  • 1 teaspoon tarragon
  • salt pepper
  • 1 cube of soup
  • croutons
  • sour cream

Servings: 2

Preparation time: less than 30 minutes

RECIPE PREPARATION Pumpkin cream soup:

Peel an onion, wash the zucchini and cut them into cubes.

Heat oil in a pot, heat the onion, add the diced zucchini and fry for a few minutes.

Add water and the rest of the ingredients. Boil the zucchini over low heat until soft. With a blender, mix the soup until you get a fine cream.

Serve with sour cream and croutons

Tips sites

1

you can add other vegetables such as potatoes, carrots


PUMPKIN CREAM SOUP

ingredients
1/2 zucchini, about 50 g butter, 1-2 tablespoons flour, an egg yolk, 100 g sour cream, a little milk, a bunch of parsley, a dried onion or a few sprigs of green onion, a bell pepper, salt, pepper white to taste

Difficulty: low | Time: 40 min


Pumpkin cream soup

I made this soup a few weeks ago, but it wasn't the right time. Until today. If you can't find pumpkin in the supermarket (I think it's over) in the markets), remember the recipe until autumn.

I put the pumpkin (a kilogram) in a pot with three and a half liters of water. Along with the pumpkin, about half a kilogram of carrots, celery, parsley, onion and garlic, cleaned and chopped. Maybe it was 600 grams. I added salt and let it boil.

I put the blender in the soup and made the cream. Pretty thin.

I tempered three tablespoons of sweet cream with soup from the pot, poured it into the pot and left the soup on low heat for another ten minutes. On very low heat.

Whoever wanted, also received some browned kaiser. To tell you the truth, everyone wanted to.

I ate soup with ciabatta and basil. He could have received two drops of pumpkin oil or balsamic vinegar reduction. Stay healthy.


The best cream soup recipes

Cream soup of tomatoes, mushrooms, pumpkin, carrots or… cucumbers? We have prepared some delicious recipes below, which you can make quickly. Choose your favorite, according to your tastes, and get to work!

Tomato cream soup

A very popular and tasty recipe, tomato cream is good to enjoy regardless of the season.

● 250 milliliters of tomato juice

● 150 milliliters of cream

Method of preparation:

Peel all the vegetables and boil them in a bowl of water until the amount of liquid is reduced by half. Separately, boil the tomatoes, peel them carefully (you can also opt for canned tomatoes, ready to be peeled) and put them in a blender, along with the other ingredients. Another option is to pass them all in a separate bowl with one vertical mixer (the fastest solution is the ProMix Viva Collection vertical mixer, with 800 W power, SpeedTouch for speed adjustment and on-the-go soup container, to take your soup in a package at any time).

Pea cream soup

A delicious recipe, which you can prepare in any season, pea cream soup is ready in no time.

● 500 grams of frozen peas

● 150 milliliters of cream

● 2-3 tablespoons of olive oil

Method of preparation:

Peel a squash, grate it and boil it (potato, in particular, boils harder than peas). Saute the onion and garlic a little beforehand, in a pan in which you have previously put a few drops of olive oil. After the vegetables have boiled, add the peas, onions and garlic, letting the mixture boil until the peas are ready. Then strain the vegetables, but keep the water in which they boiled.

Use a vertical mixer or a blender to strain all the vegetables, along with the butter and cream, and gradually add a little of the water in which they were boiled, to thin the composition. It depends on how you like the cream soup: more liquid or thicker. At the end, add salt and pepper to taste and serve simple pea cream or croutons.


Before we start cooking, let's see how many benefits this wonderful food brings us:
The benefits of pumpkin cream soup:
Pumpkin promotes intestinal health and weight loss, lowers blood pressure and cholesterol, the fight against inflammation and helps prevent cancer. Coconut oil improves mental resistance, the health hormone, immunity and healing many digestive problems.
A cup of pumpkin has 36 calories and 10% of the recommended daily dose, which helps digestion, prevents constipation and keep your blood sugar low. Pumpkins contribute to lowering cholesterol. In addition, high levels of vitamin C and A prevent the oxidation of cholesterol in the body's blood vessels, preventing the onset atherosclerosis. These vitamins not only serve the body antioxidants strong, but they are also agents inflammatory efficient. The copper content discourages development hyperinflammatory disorders, including Asthma, osteoarthritis and rheumatoid arthritis.
Along with magnesium, the potassium found in pumpkin contributes to the decrease blood pressure. Both potassium and magnesium in pumpkin can help relieve stress circulatory system of the body. Finally, manganese is essential for the production of proline and the amino acid that allows the formation of collagen, providing a healthy skin and a proper wound healing.
Besides the improvement absorption of vitamins, minerals and proteins fat in fat, the composition of fatty acids in coconut oil offers properties antibacterials, antivirals, anti-fungal and antiparasitic, sustinand immune system.

In addition to increasing the level of energy, there are other important benefits that result from stimulation of metabolism. When the metabolism is increased, the cells function more efficiently, healing wounds faster and the diseased ones are replaced faster by the new cells.
Health issues such as obesity, heart disease and osteoporosis, are more common in those people who have a slower metabolism. Increasing the metabolism offers an increased degree of protection both because of it degenerative diseases and also infectious.
Pumpkin cream soup with coconut oil
Ingredient:
1 zucchini
2 carrots
1 onion
3 tablespoons coconut oil
1 tablespoon yellow curry
1 teaspoon hot pepper
salt pepper
Method of preparation:
Peel a squash, grate it and slice it until it is cooked through. Chopped onions and sliced ​​carrots are fried in a little oil. When the onion has softened, add enough water to cover the vegetables, a tablespoon of yellow curry, a teaspoon of salt and a little pepper. Boil until the carrots are soft (about 15 minutes). Add the diced pumpkin, coconut oil and a teaspoon of hot pepper paste. Boil for another 10 minutes. Put in the blender, add hot water if the soup is too thick.


  • 6 slices of bacon
  • 1 large onion, chopped
  • 2 chopped carrots
  • 2 celery ribs, chopped
  • 1 apple from Grandma Smith, peeled and finely chopped
  • 2 cloves garlic, chopped
  • 4 packs (12 ounces) frozen, thawed pumpkin *
  • 1 container (32 units) of sodium-free, fat-free chicken broth
  • 2-3 tablespoons fresh lime juice
  • 1 1/2 tablespoons honey
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1/8 teaspoon ground & # 226nt ground
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground red pepper
  • 1/4 cup fresh
  • Garnishes: sm & # 226nt & # 226nă, ground red pepper

Cook the bacon slices in a crispy Dutch oven. Remove the bacon and drain on paper towels, reserving 2 tablespoons drops. Crush the bacon and set aside.

Chop the onion and carrots in hot bacon drops in a Dutch oven over medium heat - 5 minutes or 5 minutes until the onion is tender. Add the celery and apple and leave for 5 minutes. Add the garlic and leave for 30 seconds. Add the butternut squash and chicken stock. Bring to the boil, reduce the heat and simmer for 20 minutes or until the carrots are tender.

Process the pumpkin mixture, in batches, in a blender or in a food processor until it is smooth.

& # 206back to the Dutch oven. Add the lemon juice and the following 7 ingredients. Boil for 10 to 15 minutes or until thickened. Melt with crushed bacon. Garnish, if desired.

* 3 kilograms of butternut squash, peeled, sown and chopped can be replaced with frozen butternut squash.

Note: For testing purposes only, I used Southash Frozen Butternut Squash from McKenzie.


Pumpkin Cream Soup - Recipes

A recipe from The Country of Cuisine
by Alice Ciobanu

I put it on the cream soup. Well, yes, need teaches you to cope, as the elders say, or a thousand-year-old Chinese proverb. I have no idea, but I can say with my hand on my heart that the need teaches you to make the right food and when you need it. Without fittings or fashions, I think that anyone can cook something at some point and not something trivial, but something really good. Such as pumpkin cream soup. I admit that I was upset when I heard about cream soups. I mean, what can that cream soup be, no matter what kind of mash it is or what? Like me, one, it seemed so. But life has shown me that you should never say no and yes! and cream soups are extremely good and fine and have nothing to do with a long puree & # 8221

Yesterday, armed with patience and zest for life, I took a bag of pumpkins out of the freezer and put some cream of pumpkin soup. Good bad, straight with a little yogurt and then with a little sour cream, sprinkled with two drops of olive oil in which I crushed 3 tiny mint leaves & # 8230 flavor and food in a plate! Parol!

Ingredients for the recipe for Pumpkin Cream Soup

  • 600 gr of zucchini
  • 1 chopped onion
  • 1 potato
  • 2 small cloves of garlic
  • the water
  • salt
  • pepper
  • a drop of olive oil
  • a few mint leaves
  • a few tablespoons of yogurt or sour cream

* if we remove the cream or yogurt it can be easily transformed into a fasting cream soup

How to prepare the recipe for Pumpkin Cream Soup

Peel a squash, grate it and let it thaw. In a saucepan put a little olive oil, add finely chopped onion and lightly fry until white. Add the crushed garlic and cook for a few more seconds. Be careful not to burn yourself! Add the diced zucchini, the peeled and quartered potatoes, cover with cold water (or vegetable or chicken soup), a pinch of salt and cook until the zucchini and potatoes are soft, a sign that they have boiled enough.

Drain the juice vegetables and keep the juice in a separate bowl, then add when mixing. Mix the vegetables vigorously until they turn into a fine paste. Gradually add the juice until you reach the desired consistency, fluid, but neither too thick nor too thin.

When serving, add a drop of sour cream or yogurt, a little olive oil in which you have & # 8222spart & # 8221 a few mint leaves, salt and pepper.

Serve hot pumpkin cream soup with croutons or plain toast.


Pumpkin cream soup

I made this soup a few weeks ago, but it wasn't time. Until today. If you can't find pumpkin in the supermarket (I think it's over) in the markets), remember the recipe until autumn.

I put the pumpkin (a kilogram) in a pot with three and a half liters of water. Along with the pumpkin, about half a kilogram of carrots, celery, parsley, onion and garlic, cleaned and chopped. Maybe it was 600 grams. I added salt and let it boil.

I put the blender in the soup and made the cream. Pretty thin.

I tempered three tablespoons of sweet cream with soup from the pot, poured it into the pot and left the soup on low heat for another ten minutes. On very low heat.

Whoever wanted, also received some browned kaiser. To tell you the truth, everyone wanted to.

I ate soup with ciabatta and basil. He could have received two drops of pumpkin oil or balsamic vinegar reduction. Stay healthy.


Ingredient:

- 2 tablespoons butter
- a small onion, finely chopped
- 400 g of pumpkin
- 250 ml of water
- a cup of milk
- 2 tablespoons of maple syrup
- half a teaspoon of salt
- freshly ground pepper to taste

Melt the butter in a deep frying pan over medium heat, then add the onion and fry, stirring often until soft - about 8 minutes. Add the pumpkin, water, milk, syrup, salt and pepper and simmer. Reduce heat and simmer for 10 minutes, stirring often with a whisk. If you want the soup to be as fine as possible, you can pour the mixture, after it has cooled, into a blender (the soup can be prepared even a day before it is served simply by boiling it before serving it). Add a few croutons and pepper at the end for a longer look. appetizing!

Nothing simpler or more delicious! All these healthy and clear flavors combine to provoke your taste buds with it cream soup: zucchini, onion and maple syrup for a rich and satisfying taste!


Pumpkin cream and capsicum soup

Pumpkin cream and capsicum soup. Because we are fasting, today I propose a tasty, healthy and nutritious pumpkin and pepper cream soup. It is prepared very quickly, requires few ingredients, is easy to procure and has a short preparation time. For extra flavor, you can reduce the amount of potatoes and add cream, of course if we do not prepare the fasting version. Simple, fast, tasteful. I invite you to try this recipe for pumpkin and capsicum cream soup.

Ingredients pumpkin cream and capsicum soup:

  • 2 zucchini
  • 2 large peppers
  • 4 small potatoes
  • an onion
  • a carrot
  • a parsnip
  • parsley.

Wash and clean the vegetables, then boil them all.

Let them boil until the potatoes are cooked, throw away 90% of the water in which they boiled. With the help of a blender we make everything paste. Season with salt and pepper to taste.

It can be served with cream, croutons, crispy slices of wholemeal flour.

Complexity Preparation time Nr. servings
low 40 minutes 4 servings

GOOD APPETITE!

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Pumpkin cream soup

ingredients
500 g zucchini, 1 onion, 1 potato, 1 parsnip, 1 small carrot, a few sprigs of parsley, 200 ml milk, 50 ml sour cream, 1 raw egg yolk, 1 cube concentrated vegetables (chicken), 1 teaspoon sugar, 1-2 tablespoons oil , salt, pepper, 1 teaspoon paprika, for croutons :, 4-5 slices of bread, 2 tablespoons olive oil, spices

Difficulty: low | Time: 45 min