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Pumpkin soup with sour cream

Pumpkin soup with sour cream

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The pumpkin is cleaned and its seeds are removed. Then scrape it and add salt, let it sit for a while with salt.

In the soup pot, put the garlic to harden a little with the oil and when it acquires a strong color and smell, add the flour (don't burn it - just leave it until it is slightly fried). Mix well, then add the paprika. Leave for a few seconds and pour a little water (about 3 cups of water).

I add a little green dill (I tied a small bunch, because my husband doesn't like dill very much, so I'll take it out at the end (but it's good with finely chopped dill).

When the water boils, squeeze the zucchini and add it to the pot. Let it boil a little, be careful that the zucchini boils quickly. When it has softened, add the sour cream, taste the salt and finally add the vinegar. And our soup is ready.

Great appetite :)

Pumpkin cream soup served in bread

Oanapl10 sent this wonderful recipe for Pumpkin Cream Soup served in bread.

Ingredients Pumpkin cream soup served in bread
-for the dough:
500g flour
1 sachet of dry yeast
½ old teaspoon
260 ml milk
50g melted butter
A pinch of salt
1 or
2 seedless olives (for the eyes)
-for greased: 1 egg yolk + 3 tablespoons milk

-for cream soup:
1 kg of pumpkin, peeled and cut into pieces
2 tablespoons olive oil
1 finely chopped onion
2 cloves of garlic
1 carrot
1 large potato
1 liter of chicken / vegetable soup

-to serve:
croutons (from 3 slices of bread, salt, pepper, spice mixture)
optional 125 ml of sour cream for cooking

Tagged: pumpkin soup

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Potato soup with pumpkin. An easy recipe full of vitamins for a cool autumn day

A classic autumn recipe that you should cook at least once this time of year.

500 g of pumpkin (preferably Japanese Hokkaido pumpkin)
750 g of white potatoes
1 onion
15 g of ginger root
10 g of sunflower oil
1 l of vegetable soup
150 g special liquid cream for cooking
salt and fresh pepper to taste
For decoration you need the following ingredients:
2 tablespoons pumpkin seeds
1 tablespoon almonds
1/2 teaspoon pink peppercorns
1/2 teaspoon sea salt
1 tablespoon curry
1 tablespoon sunflower oil
1 tablespoon honey
special liquid cream for cooking

Wash the pumpkin well then wipe it with a paper towel, then cut it into cubes so you can cook it (if you use Japanese Hokkaido pumpkin you can also use its peel and if not, then you only need to use the pumpkin pulp without peel).

Prepare the rest of the vegetables, such as potatoes, onions and ginger root. Cut the potatoes into cubes, chop the onion and cut the ginger into small cubes.

Heat the oil in a large saucepan and then add the pumpkin, potatoes, onions and ginger that you will simmer for about 3 minutes, stirring constantly. Pour the vegetable broth and cook for about 30-40 minutes until the vegetables are soft. A few minutes before the end of cooking time, take a few pieces of pumpkin out of the pan and set aside (you will use them for decoration).

Coarsely crush the vegetables (using a potato press), then turn the composition into a puree with a manual mixer. Gradually add the liquid cream, which you heated slightly beforehand. At the end, add salt and pepper to taste.

Separately prepare the sauce for decoration that will give the soup a special taste.

In a mortar, crush the pink peppercorns, sea salt and then add the curry. In a frying pan add the oil then the mixed spices, pumpkin seeds and almonds, for a few minutes until slightly browned.

Add honey and mix.

You will sprinkle this sauce or mixture over the hot soup from the plate and if you want you can add a drop of sour cream with a few diced pumpkin that you put aside.

A delicious soup for a humid and cool autumn day.

* The content of this article is for information only and is not intended to be a substitute for medical advice. For a correct diagnosis, we recommend that you consult a specialist.

Cream of sweet potato soup with ginger

It is still autumn and the market stalls are full of seasonal fruits and vegetables. One of the most popular vegetables during this period is the sweet potato.

In addition to the special aroma and taste, sweet potato has a number of health benefits: rich in calcium, folic acid, vitamin C and has a low glycemic index. You can eat it baked or in soup.

Here is a recipe for cream of sweet potato soup with ginger, ideal to enjoy on cold days

Ingredients you need:

& # 8211 3 large sweet potatoes, cut into cubes
-a piece of ginger, grated
-1-2 small onions
-2 carrots
-100 milliliters of cooking cream (optional) or olive oil
- pepper to taste, half a teaspoon of cumin, 1/4 teaspoon hot pepper

Boil the diced vegetables until soft. Add the spices and grated ginger.

When everything is ready, strain the vegetables that you will pass with a blender, and you will keep the juice in another bowl.

Then add the juice until the soup reaches the desired consistency.

At the end you can add the cream until it is homogenous and you get a creamy and extremely fine composition. Instead of cream, you can put a little olive oil.

In combination with ginger, an important source of minerals, sweet potato cream soup is a real medicine.

How to prepare pumpkin cream soup:

The chopped onion, together with 2-3 tablespoons of oil and a little water, went on the fire, in a large pot, for 2-3 minutes, to soften the onion a little.

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The two potatoes and the pumpkin were already peeled and diced. I added the vegetables to the pot, along with 1.5-2 liters of water. I put the lid on and let it boil until the vegetables were ready. I put salt and passed it with the vertical mixer until I got a fine cream.

It's fooooooarrrtteeeeee good! I served it as such, but also mixed with a tablespoon of sour cream. If you want, you can add greens.

Pumpkin soup with sour cream - Recipes

The other day I went shopping with my husband. I go in nice to see mine and he arrives behind me with a piece of paper in his hand saying: "look, let's take bacon to make soup". I had some pumpkins at home, I make them without meat or by-products, but as my lord had seen this recipe in the store, I said to make them to my liking and what I don't do for my half. The recipe that found mine as the recipe of the week recommended by the store, is a very simple recipe, a recipe that if we eliminate bacon is a fasting recipe, a vegetarian recipe, even vegan if we remove cream and butter that can be replaced with lei pumpkin. But what can we prolong so much, "long talk of human poverty" to get to work and to have a delicious soup on the table we need:

600 gr pumpkin
200 gr celery
2 onions
2 tablespoons butter
1 l vegetable soup
150 gr white wine
100 gr bacon
2 sour apples
1 tablespoon chopped parsley
250 gr sour cream

Pumpkin cream soup with milk

1. Peel a squash, grate it and cut it into small pieces.

2. Bring the milk to a boil and when it boils, add the pumpkin pieces. Leave on low heat until the fork enters the pumpkin slightly.

3. Remove the pot from the heat, add the butter, cream, salt, pepper and nutmeg. Mix and bring the pumpkin soup to the table sprinkled with soybeans.

4 / 5 - 1 Review (s)

The best autumn snack: pumpkin cream soup with cream!

Pumpkin has a very rich content in antioxidants and beta-carotene, thus providing our body with protection and slowing down the aging process. At the same time, due to the high content of vitamin A, it also contributes to maintaining the body's health. A delicious and easy to prepare soup is pumpkin soup with sour cream.

Pumpkin cream soup. Necessary ingredients:

1 large pumpkin
2 onions
50 g butter or margarine
4 large tomatoes
100 ml sour cream
a few green parsley leaves
1 carrot
1 little celery root

Pumpkin cream soup. Method of preparation:

Peel the onion and finely chop. The pumpkin is also peeled. Peel a squash, grate it and cut it into cubes. Then melt the butter in a pan. Heat the chopped onion and pumpkin cubes. Always mix. When the onion becomes transparent, set the pan aside. Each tomato is grown with a knife and all scalded in a large bowl with boiling water. After they have been scalded, they are peeled and passed through a sieve. The carrot and celery root are cleaned and cut into small pieces.

In a pot, pass the tomatoes together with the carrot and celery root. Add the hardened pumpkin with onions. Put on the fire with 1.5 l of water. Leave until it starts to boil, then cover with a lid. Let it simmer for 20-30 minutes. Season to taste with salt and pepper.

In the food processor, mix the ready-cooked vegetables. Then put in a pot, over which cream is added. Heat the soup a little.

Pumpkin soup, decorated with green parsley leaves, is served with croutons.

Pumpkin soup with sour cream - Recipes

I love autumn, I have said it before and I repeat myself. I love autumn with warm days, with the multitude of colors, with the rustle of dry leaves, I adore it because it is the season when I first opened my eyes.
And since it's autumn, pumpkins are everywhere, and I love them in any way, I decided to make this soup for dinner with friends organized for my birthday.
At the same time, I participate with this recipe in the contest in honor of the pumpkins, organized on Kadia's blog.

Some time ago I posted a recipe for pumpkin soup, but this is in my opinion finer, more refined. The origin of the recipe is South Africa, the area with more recipes, recipes that I set out to try more often.

The given quantities are for 4 people and we need:

500 gr pumpkin
1 onion
March 1
4 tablespoons olive oil
700 ml chicken soup (or vegetables)
100 ml of milk
100 ml liquid cream
orange juice and peel (untreated)
curry (or turmeric)
100ml Sherry (optional)
75 gr black olives
orange peel (for garnish)


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