Pumpkin Soup – Recipe with lentils, zucchini, beef tongue, coconut milk

Pumpkin Soup – Recipe with lentils, zucchini, beef tongue, coconut milk

In addition to all sorts of variations with pumpkin cream soups, the vegetable can be added to chicken, meatballs and green beans in the first course. The essential ingredient for all these soups is nutmeg.

Pumpkin soup

Pumpkin soup / Photo: Depositphotos

The difference is that pumpkin soups are sweeter the next day. But if there is no strength to wait, then leave it for half an hour to load. Traditionally, pumpkin cream is used to make soups, but it can also be a staple in soups with chicken, lentils or beef tongue. We talked about how to cook pumpkin risotto, now – 7 delicious soups with him.

Pumpkin soup with almonds

Pumpkin soup with almonds

Pumpkin soup with almonds / Photo: freepik.com

Inputs drop-

  • 400-500 grams of pumpkin;
  • 1 medium onion;
  • 2 quintals of garlic;
  • 500 ml of milk;
  • Salt, spices, ground pepper;
  • 50 grams of roasted nuts.

How to cook:

  1. Peel a squash, grate it and squeeze the juice. Grease the meat in a preheated oven to 180 degrees until the meat is easily pierced with a fork.
  2. Heat a little oil in a saucepan. Fry the chopped onion until soft, add the chopped garlic and cook for a few minutes.
  3. Add pumpkin puree and beat everything in a blender.
  4. Return the pan to the heat, add milk and stir. Bring the soup to a boil and remove from the heat.
  5. Add salt and pepper to taste. Garnish with almonds.

Soup with pumpkin, green beans and chicken

Soup with pumpkin, green beans and chicken

Soup with pumpkin, green beans and chicken / Photo bright instagram.com/lenazzcooking/

Inputs drop-

  • 1 liter chicken broth;
  • 50-100 grams of boiled chicken;
  • 500 ml of water;
  • 150 grams of pumpkin;
  • 1 pc. Carrots, onions, garlic, parsley root;
  • 150-200 grams of green beans;
  • 2 celery stem;
  • 3 Art. L. Brown rice;
  • Half orange;
  • Salt, pepper, spices, ground nutmeg.

How to cook:

  1. Pour in the rice. Finely chop the onion, garlic, parsley root. Cut carrots and pumpkins into large cubes.
  2. Grease the onion and garlic. Add the remaining vegetables, sauté for a few minutes.
  3. Add the remaining chopped vegetables.
  4. Add rice and beans and continue cooking.
  5. Pour in the soup. Reduce to boiling water in the desired amount. Add salt, pepper, spices. Cook for 25 minutes.
  6. Remove the orange from the orange and squeeze the juice.
  7. 5 minutes before preparation, add a little zip and juice, chicken, in the soup with nutmeg.

Read more:

7 nutritious and delicious foods with green and regular beans

Pumpkin soup with beef tongue

Pumpkin soup with beef tongue

Pumpkin soup with beef tongue / Photo sharp instagram.com/culinaria_eda_photo_/

Inputs for a service

  • 150 grams of beef tongue;
  • 200 grams of pumpkin;
  • 1 pc. Carrots, onions;
  • 100 ml of coconut milk 17-19%
  • Spices – to taste

How to cook:

  1. Boil the beef tongue until cooked through. Clean and cut into cubes. Return to the soup.
  2. Onions, carrots – finely chop the rings. Add the vegetables to the soup and cook for 25 minutes.
  3. Peel a squash, grate it and cut it into cubes. Add to the soup and cook for 15-20 minutes. Pour in coconut milk and cook for a few minutes.

Read more:

Beef with red wine
10 dishes with sweet and sour meat

Pumpkin soup with lentils and zucchini

Pumpkin soup with lentils and zucchini

Pumpkin soup with lentils and zucchini / Photo sharp instagram.com/cooking.pro.easy/

Inputs drop-

  • 400 grams of pumpkin;
  • 100 grams of red lentils;
  • Half a zucchini;
  • 30 ml cream 20%;
  • Caramel apples for decoration;
  • Garlic, ginger, curry, nutmeg, salt, pepper – to taste.

How to cook:

  1. Cut the pumpkin and zucchini into cubes, place the bottom of the pan with the garlic, ginger and lentils. Fill with water.
  2. Cook for 20 minutes until pumpkin and lentils are cooked, add spices.
  3. Grind in a blender and pour in, stirring, cream. Heat for 3-5 minutes.
  4. Garnish the soup with caramelized apples.

Pumpkin soup with coconut milk

Pumpkin soup with coconut milk

Pumpkin soup with coconut milk / Photo: Depositphotos

Inputs drop-

  • 1 kg of fresh pumpkin;
  • 1 pc. Onions, carrots;
  • 1st. L. Butter;
  • 2 tbsp. L. olive oil;
  • 150 ml of coconut milk;
  • Salt, pepper, ginger, cardamom, chili.

How to cook:

  1. Lightly fry the onion in a heavy saucepan. Cut carrots and pumpkins and send to the pot.
  2. Grease for 3 minutes and pour 500 ml or more of water. Bake over medium heat until soft, adding water if necessary.
  3. Pour the liquid from the pumpkin into a glass, beat the pumpkin in a blender, and add the broth to the desired consistency.
  4. Return the broth to a saucepan over low heat. Add salt, spices to taste.
  5. Heat the soup and pour in the coconut milk. Serve with roasted pumpkin seeds.

Luke Pumpkin Soup

Luke Pumpkin Soup

Luke Pumpkin Soup / Photo: Depositphotos

Inputs drop-

  • 600 grams of pumpkin;
  • 2 quintals of garlic;
  • 100 ml cream;
  • 1 pc. Carrots, parsley, onion;
  • 2 tbsp. L. olive oil;
  • 1 tsp ground ginger;
  • 1 l water;
  • Salt, spices – to taste

How to cook:

  1. Boil the chopped vegetables in a saucepan, add the chopped garlic and ginger.
  2. Add olive oil and cook until done.
  3. Clean the prepared vegetables, pour the cream. To taste with salt, pepper and spices.
  4. Garnish with pumpkin seeds and vegetable chips.

Read more:

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Vegetable chips and two original soups for them – from Gregory German recipe

Cream baked pumpkin soup

Cream baked pumpkin soup

Cream baked pumpkin soup / Photo: freepik.com

Inputs drop-

  • 1/2 cup butter;
  • 2 carrots;
  • 3 cloves garlic;
  • 3 cups vegetable soup;
  • Salt pepper;
  • 1 onion;
  • For ornamental sunflower seeds, thyme, chili or pumpkin seeds

How to cook:

  1. Preheat the oven to 200 degrees.
  2. Peel a squash, grate it and cut it into large cubes. Cut carrots.
  3. Add pumpkin, carrots and garlic to the mold. Pour in olive oil, season with salt and pepper to taste. Add thyme. Bake in the oven for 30 minutes.
  4. Fry the chopped onion and add it to a large saucepan with olive oil. Pour in the soup and add the chili to taste.
  5. Add the prepared vegetables to the soup and leave to taste for 5 minutes. Then grind in a blender.
  6. Decorate with sunflower or pumpkin seeds.

Read more:

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