Fast, bright and tasty. baked pumpkin soup recipe

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Quick, bright and delicious. Baked pumpkin soup recipe

Pumpkin season has begun and one of the great ways to love her is to make a fragrant and hearty soup.

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Pumpkin is the most autumn fruit, pies and pancakes are baked from it, baked with herbs, porridges and soups are made from it. Pumpkin soup is the easiest way to love pumpkin. The soup is prepared quickly, not so many ingredients are needed for the neg, and the dish in the end turns out to be delicious, fragrant and very elegant. The bright orange color is guaranteed to cheer you up.

Usually, pumpkin soup is prepared by boiling pumpkin, but a well-known culinary blogger from Odessa, who writes under the nickname “From Odessa with Carrots”, recommends trying to cook baked pumpkin soup – this will help reveal its taste and aroma.

Baked pumpkin puree soup

Ingredients:

  • Pumpkin – 1.2-1.4 kg;
  • 1 medium onion;
  • 1 medium apple (better sour than sweet);
  • 2-3 garlic cloves;
  • 1 tsp. Worcestershire sauce (you can do without it);
  • 1.3 l. chicken broth (or vegetable broth, you can also boil the soup simply on water);
  • 200 ml cream (can be replaced with coconut milk or cream);
  • 2 tbsp. l. butter;
  • 100-150 gr. delicious hard cheese. You can use cheddar, parmesan, grana padano, or any cheese you like;
  • Dried rosemary, thyme, black pepper, a pinch of dried chili, salt.

Preheat the stove to 210 degrees. Cut pumpkin into slices, or in half if small. Place in a baking dish, brush with vegetable oil and season lightly with salt and pepper. Bake until soft, about 45 minutes. Take out the pumpkin and leave to cool.

Quick, bright and delicious. Baked pumpkin soup recipe

Quick, bright and delicious. Baked pumpkin soup recipe

Melt the butter in a saucepan or saucepan, add the diced onion. Cook over medium heat for 5-6 minutes, stirring occasionally. Then add the peeled and diced apple. Cook over low heat for 10 minutes, also stirring occasionally. Add minced garlic, Worcestershire sauce, herbs and a couple of pinches of salt. Stir.

Now it's time to work on the pumpkin, scrape all the pulp and put it in a saucepan, add the broth, it's better to do it in parts, stirring each time. Bring to a boil and reduce heat to minimum. Cook with the lid closed for about 15 minutes. After that, a responsible task awaits – to turn the soup into puree soup. This is best done with an immersion blender. After the soup must be returned to the fire and pour in the cream, bring to a boil and immediately turn off. When the soup has cooled a little, you need to add the grated cheese and mix well.

The finished soup can be improved to your liking by adding crunchy bacon, pumpkin seeds, or crackers, you can add a little olive oil. And you can eat it like that, without additions.