For lovers of cream soup, I suggest an easy and easy to prepare pumpkin and carrot cream soup. Step-by-step recipe with a photo. Video recipe.
Recipe content:
- Ingredients
- Step by step preparation of pumpkin and carrot cream soup
- Video recipe
Cream soups are a very popular type of first course. They are often prepared for babies who refuse to eat pumpkin and carrots cut into pieces in soup. Also, the dish is suitable for a dietary table. But this does not mean that the proposed first meal should not be eaten by adults. After all, sometimes you want to pamper your stomach with something light and nutritious at the same time. The soup is prepared very quickly and with minimal effort. From the first spoon, the bright orange color of the chowder will delight every eater with its bright appearance and great taste.
A hot first course of pumpkin and carrots will warm you in cool weather, relieve you of the blues, give you vivacity and fill you with tone. In addition, in the summer heat, the cream soup can be consumed chilled. If you want to complement it with flavoring notes or decorate it beautifully, use soft cheese. The recipe uses sour cream, although the soup will also be delicious with cream. The broth for the recipe is prepared from dried porcini mushrooms. But in their absence, you can safely use champignons or oyster mushrooms. They are affordable and commercially available all year round. You don't have to use a lot of food to get a great meal. You just need to make the right combination of them! You can serve the chowder with fried pumpkin seeds or brown bread croutons.
- Caloric content per 100 g - 195 kcal.
- Servings Per Container - 4-5
- Cooking time - 50 minutes
Ingredients:
- Pumpkin - 200 g
- Dried porcini mushrooms - 30 g
- Salt - 1 tsp or to taste
- Ground black pepper - a pinch
- Garlic - 2 cloves
- Onions - 2 pcs.
- Sour cream - 100 ml
- Carrots - 2 pcs.
Step by step preparation of pumpkin and carrot cream soup, recipe with photo:
1. Pour dried porcini mushrooms with hot water and stand for half an hour. You can fill them with water at room temperature, but then increase the infusion time to 1, 5 hours.
2. Peel the pumpkin from the hard peel with seeds and fibers. Cut it into pieces of any size and send to the pan. Peel the carrots, wash, chop, put on the pumpkin. Peel the peeled onions, cut into 4 wedges and add to the vegetables. Send peeled garlic cloves there. Pour the vegetables with water so that it only covers the vegetables, simmer and simmer, covered, until tender and soft.
3. When the vegetables are ready, use a slotted spoon to remove them from the pan and transfer them to a convenient deep container.
4. Grind the boiled vegetables with a blender until smooth. If you do not have a blender, then grind them through a fine sieve.
5. Return the vegetable puree to the saucepan in which the vegetables were cooked. Add the soaked mushrooms and pour in the mushroom brine in which they were soaked through a fine sieve. Add sour cream, salt and pepper. Mix well, boil, simmer for 1-2 minutes and remove the pan from heat. Serve pumpkin and carrot cream soup hot or chilled.
See also the video recipe on how to make pumpkin and carrot puree soup.
