Soups

Lean Pumpkin Puree Soup

Lean Pumpkin Puree Soup


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Ingredients for Making Lean Pumpkin Puree Soup

  1. Pumpkin 1 piece weighing 1 kilogram 540 grams
  2. Onions 2-3 pieces
  3. Carrot 500 grams
  4. Bulgarian red pepper 2 pieces (large)
  5. Garlic 1 head (large)
  6. Vegetable oil 4 tablespoons
  7. Soy milk 1.5 cups
  8. Corn starch 2 tablespoons
  9. Distilled pure water 3 cups
  10. Salt to taste
  11. Ground black pepper to taste
  • Main ingredients: Onion, Pepper, Pumpkin, Garlic
  • Serving 6 servings
  • World Cuisine

Inventory:

Tablespoon, Glass (capacity 240 milliliters), Oven, Non-stick baking tray, Aluminum food foil - 2 sheets, Knife, Cutting board, Kitchen spatula - 2 pieces, Stove, Deep pan with lid, Kitchen towel, Skimmer, Soup ladle, Deep plate - 6 pieces

Cooking Lean Pumpkin Puree Soup:

Step 1: prepare the vegetables.

"Great Lent" falls at the end of winter and the beginning of spring, it was at this time that the exhausted human body needs a huge amount of vitamins, so for this soup we will choose a gentle heat treatment option, after which a large amount of useful substances will remain in the vegetables. First, turn on and preheat the oven to 200 degrees Celsius. We cover the non-stick baking sheet with a sheet of aluminum foil. Using a sharp knife, we cut the rhizomes from the garlic, put it on a separate sheet of foil, pour 1 tablespoon of vegetable oil and seal it. Peel the onion, cut it into 2 - 3 parts and wash with all other vegetables under warm running water from various kinds of contaminants. Then dry them with paper kitchen towels. After we cut the pumpkin into 2 equal parts, use a tablespoon to remove seeds and fibrous pulp from the halves. We lay all the vegetables on a baking sheet prepared for baking and pour them with the remaining 3 tablespoons of vegetable oil.

Step 2: bake vegetables.

We check whether the oven has warmed up to the desired temperature and only after that we send the pan to it, placing it on the middle rack. Bake vegetables 60 minutes that is, during 1 hour. During this time, open the oven several times and with the help of 2 kitchen blades we turn the ingredients from one side to the other so that the vegetables bake better. After the required time has passed, remove the baking sheet with aromatic products from the oven and put it on a cutting board laid on the kitchen table. Let the vegetables cool completely to room temperature.

Step 3: Cook the Lean Pumpkin Puree Soup.

Vegetables cooled after baking require a little revision. First of all, using a tablespoon, remove the pulp from two half pumpkins and send it to a deep pan. Then peel the carrots from the peel and add it to the pumpkin pulp in a container. There we put the baked onions. Remove the peel from the pepper, remove the seeds from it and send it after all the vegetables. Then gently unfold the foil with garlic, at the bottom of the bag there will be aromatic oil, pour it into the pan and squeeze the garlic cloves into it so that the peel does not fall into the container. We put the pan, on the stove, which is turned on to the middle level, pour the right amount of clean distilled water into it and grind the vegetables to a puree condition using a hand blender, this process will take no more 2 to 3 minutes. In order to make the soup not fresh, add salt, black pepper to the vegetable mass to taste and bring the ingredients to a boil periodically stirring the mass with a slotted spoon and removing the accumulating foam from its surface. Boil soup 10 minutes, then add to it 1.5 cups of soy milk for fat, 2 tablespoons of corn starch for density, bring the mass to a boil again, taste it and if necessary add more spices and salt. After letting the soup boil again 1 - 2 minutes, turn off the stove, cover the pan with a lid and let the first hot brew 7 to 10 minutes. Then using the soup ladle, pour the soup into deep plates and serve to the dining table.

Step 4: serve the lean pumpkin soup.

Lenten pumpkin puree soup is served hot. If desired, this fragrant hot first dish is sprinkled with fried pumpkin seeds, chopped dill, parsley, green onions or seasoned with lean soy, apple or starch mayonnaise. Also, this yummy can be savored with lean croutons or lean rye bread! Cook with pleasure and enjoy delicious, healthy and very simple lean food! Enjoy your meal!

Recipe Tips:

- - Instead of soy milk, you can use rice or almond milk, as well as ordinary vegetable broth.

- - The set of spices in this recipe can be supplemented with any other spices and herbs that are suitable for cooking the first hot dishes, such as sage, savory, thyme, parsnip, curry, dried and chopped dill, parsley, celery and many other seasonings.

- - Instead of corn starch, you can use potato starch.

- - The composition of vegetables can be supplemented with zucchini, eggplant, tomatoes.

- - After Lent, this type of soup can be boiled in any kind of broth and seasoned with cream, crushed cheese, boiled and chopped meat.