Not everyone likes pumpkin dishes, but their dislike can very quickly be turned, if not into an ardent passion, then surely into a good friendship. The main thing is to figure out how to choose a sweet pumpkin and how to cook delicious food from it. Try pumpkin soup first with cauliflower and melted cheese- it will give you a pleasant satiety and a harmonious aftertaste.
Selection of pumpkin for delicious soup
All species diversity of pumpkins is conventionally divided into 3 groups:
- decorative ,
- fodder ,
- canteens.
Ornamental fruits are easy to distinguish by their original appearance and often miniature size. They are grown for beauty in the garden or interior, but they are not suitable for food.
For culinary purposes, 3 varieties of pumpkins are used:
1) large-fruited,
2) hardcore,
3) nutmeg.
The first two species are grown both for table and livestock feed, and the pulp of hard-shelled pumpkins loses its juiciness and becomes coarser during ripening and storage. Large-fruited pumpkins attract attention with their large size and bright color of the bark, which, however, is not a sign of special taste qualities.Nutmeg pumpkins have a guitar shape and are considered a delicacy variety - they contain up to 15% sugars, carotenes, valuable oils. Their flesh is famous for its pleasant nutty flavor and fresh melon flavor.
To determine if the fruit is fully ripe and has gained maximum sweetness, remember how to choose a watermelon:
- pumpkin stalk must be dry;
- no traces remain on the hard peel after pressing with a fingernail;
- when tapped, the pumpkin responds with a vibrating ring.
You don’t need a lot of sweetness in the soup, so you are practically unlimited in choice - any representative pumpkin kind, if only it was ripe and had no signs of spoilage.
So, we present to your attention a step-by-step recipe for pumpkin soup with melted cheese.This variant of pumpkin soup involves a thick consistency (as in mashed potatoes) with some vegetable pieces. If you are more interested in pumpkin puree soup directly on the table, use the same recipe, just chop the finished dish with a blender at the end of cooking. By the way, soup with slices is more difficult to cook, because while cooking vegetables, it is important to ensure that they retain their elasticity (al dente).
Another subtlety of this step-by-step soup recipe is the use of pre-baked pumpkin. The fact is that when boiled, it is much inferior in taste to the pulp from the oven and gives the finished soup a taste of dampness. However, if time is running out, you can whip up the pumpkin right in the pan - this method is just shown in the recipe photo.
Products
To prepare pumpkin soup with melted cheese stock up on the necessary ingredients (the amount is indicated for a 3-liter pan):
- pumpkin - 300 -400 g;
- cauliflower - 1 fork (about 400 g);
- potatoes - 4-5 pieces (about 700 g);
- onion - 1 pc. (100 -150 g);
- bell pepper - 1 pc. (about 100 g);
- chicken egg - 2 pcs.;
- processed cream cheese (or similar cheese) - 100 g;
- garlic - 1 clove;
- parsley - 4-5 sprigs;
- vegetable or butter, salt, pepper, other spices - to taste.
Cooking
1. Prepared Wash vegetables and remove seeds and skins.
2. Place a pot of vegetable broth or drinking water on the fire. Salt the water, add your favorite spices if desired. Cut the potatoes into small cubes so that they boil quickly.
3. Put the pan to heat up. Cut the pumpkin into cubes about 1x1 cm in size.
4. Throw potato cubes into boiled broth (water), after removing spices from it. Finely chop the onion.
5. Put oil in a hot pan and pour chopped vegetables. Stir .
6. Controlling the frying process, disassemble the cabbage forks into inflorescences. Be careful - so that they are not digested, it is better to leave them large enough.
7. Cut the bell pepper into pieces.
8. Add them to pan-fried vegetables. Mix thoroughly.
9. When the potatoes boil and boil for about 5 minutes, add cabbage inflorescences to the pan.
10. Pour the pumpkin roast here almost immediately. Set the heat to medium and watch until the contents of the pot come to a boil.
11. In the meantime, in a separate bowl, beat eggs with grated processed cheese, finely chopped garlic and herbs.
12. Pour the egg-cheese mixture into the boiled soup, bring to a boil again and reduce the heat so that the liquid languishes and does not boil.
13. After 5-7 minutes of soft boiling, the soup can be turned off, and after half an hour of infusion - and serve.
If you did everything right, you will get a bright fragrant creamy soup (Pumpkin soup with meatballs
In this recipe, you will learn what can be prepared from the presented vegetable, namely pumpkin puree soup with melted cheese. It tastes moderately sweet and very tender. Cheese gives a pleasant aftertaste. Before serving, you can season with sour cream and sprinkle with crackers.
It's already December. It's time for winter and cold days. At this time, we want to please ourselves and loved ones with something positive. The Christmas tree was put up, the menu on New Year done, and then what? Next up is the long awaited weekend. And now you are not one of those who went to warm lands to bask in the sun and eat vitamins. This means that you will have to look for warmth here and now and share it with your family. In addition to the entertainment program, make a menu for the weekend in advance. Especially if you have children. And the children still came to visit, then just make up the menu. Both adults and children need vitamins. Especially now, when there are so few of them on the shelves. And what is usually not always high quality.
Can you make a simple
Fruits and vegetables from summer cottages have already run out, and everything imported is mostly filled with harmful substances. Of course you can drink hot tea with jam and it's great. No winter without it. Just don't eat tea alone. We bring to your attention creamy pumpkin soup with cream cheese. Why pumpkin?
Benefit! Pumpkin is one of the healthy vegetables that can be stored all winter long. This wonderful vegetable came to us from America. And the Russians immediately appreciated it. Pumpkin is not whimsical in cultivation and storage. And how many dishes can be made from this vegetable. But the most important thing is the vitamins and minerals that an orange vegetable contains. Magnesium, Sodium, Fluorine, Iron, Potassium and Calcium. Vitamins: B, PP, E, C. By eating pumpkin, you help your body. Namely: Remove toxins, strengthen hair and nails, help digestion and improve metabolism, strengthen immunity. To describe all the useful qualities you need a separate article. Other useful properties of pumpkin, if you want, can be found on the Internet.
Ingredients
- Pumpkin is not very sweet variety - 300 g;
- Onion - 1 pc.;
- Potatoes - 2 pcs.;
- Processed cheese, preferably without taste - 1 pc.;
- Butter - 20-30 gr.;
- Distilled water - 1 l;
- Sour cream of any fat content - 1 tbsp. l;
- Salt;
- Nutmeg;
- Bay leaf.
How to cook pumpkin puree soup
Necessary utensils! For containers, it is best to take a cauldron. Of course, if you have such a pan. This will save time and less washing dishes. Ingredients are for four small servings.
Peel and cut the onion into small pieces. We take a pot and put it on fire. Put the pieces of butter, chopped onion. We pass the onion to a barely noticeable golden crust. When the onion is cooked, fill everything with water and leave to boil.
At this time, we clean the pumpkin, free it from seeds and cut into small pieces. Peel the potatoes and cut into pieces.
The water boils - put the pumpkin and potatoes in the pan. When the water boils again, reduce the heat and leave to cook until fully cooked.
10 minutes before cooking, add salt to taste.
Next, grate the cheese on a coarse grater and also put in a cauldron. Let the cheese dissolve.
Add sour cream and a pinch of nutmeg.
It is important that the pumpkin and potatoes are well cooked. We take a blender and make a cream soup. We look at the consistency of the soup, if it is too thick, add a little water or milk.
Pour the soup into bowls and decorate with your favorite herbs. You can also add a couple of drops vegetable oil it looks just adorable!
Slice hard cheese into bite-sized pieces. Bon appetit!
- Many add garlic and sweet paprika for flavor.
- Instead of bread, crackers will go well. Rest assured, this soup will delight your household with its taste on cold winter days. A pleasant color will make even the most harmful kids who do not like to eat soups appetite.
- Pumpkin can also be added to sweet cereals and simply baked in the oven as a whole.
- If you are attracted to the scent of bay leaves, add it for 10 minutes. Then be sure to remove it from the pan.
like this tasty soup pumpkin puree with melted cheese we got it!
Pumpkin dishes are popular among many nations, as this vegetable is healthy, affordable, and has a unique taste. Almost everyone likes pumpkin puree soup with cheese, even those who do not belong to the admirers of the “Queen of the Garden”. It has a delicate texture, soft creamy taste with spicy notes, appetizing orange tint. Even children who are picky eaters do not refuse such food. Even a novice hostess can cook pumpkin cream soup, and it will cost inexpensively.
Cooking features
The technology for preparing creamy soups is simple: boiled vegetables, mashed to a puree state, diluted with broth, milk or cream to the desired consistency, seasoned, boiled for disinfection and served. However, the process of cooking pumpkin soup has specific features, the knowledge of which will make the dish tasty and appetizing.
- For making soup, it is better to choose pumpkin of nutmeg varieties: it has tender pulp, it cooks quickly. When preparing a dish from a thick-skinned vegetable, the pulp of which has coarse fibers, you need to be prepared for the fact that the consistency of the soup will not become completely smooth, and it will take more time to cook it. To save time, the pumpkin can be baked or stewed separately.
- When laying vegetables in the broth, pumpkin is usually sent first, since it takes a little more time to cook it than to cook potatoes and carrots.
- If the vegetables are fried before putting them in the soup, the finished dish will become tastier, but more nutritious.
- If you don't like pumpkin soup for its sweet taste, add more spices, garlic or ginger to it - they will help balance it.
- Any cheese can be used to make pumpkin soup. Creamy and processed cheese is usually added to the soup when it is boiled so that they completely dissolve in the dish, hard and Adyghe cheese is often laid out crushed on plates filled with soup. However, there are no firm rules when to put cheese in soup, it all depends on the recipe chosen.
- The finer the cheese is cut, the faster it will melt. If you plan to grind this product on a grater, put it in the freezer for a while - this will make the task easier. Hard cheese for sprinkling dishes is ground on a coarse grater, to dissolve in it - on a fine one.
- You can add not cheese to the soup, but the broth in which it is dissolved in advance.
Serve pumpkin puree soup to the table, preferably with toasted wheat bread. It is better to offer them in a separate plate so that everyone can add them in the amount they like. If you spread the crackers immediately on plates, they will quickly soak.
A simple recipe for pumpkin cream soup with melted cheese
- pumpkin pulp - 0.5 kg;
- potatoes - 0.5 kg;
- garlic - 3 cloves;
- processed cheese - 0.2 kg;
- water or broth - 1.5 l;
- onions - 100 g;
- butter - 20 g;
- salt, pepper, nutmeg - to taste.
Cooking method:
- Peel pumpkin, remove seeds. Cut the remaining pulp into cubes about 1 cm in size.
- Peel the potatoes, cut into pieces about one and a half centimeters.
- Finely chop the garlic with a knife.
- Free the onion from the husk, cut into small pieces.
- Melt the butter in a saucepan, fry the onion and garlic in it for 5 minutes.
- Add the rest of the vegetables. Pour in water or broth.
- Simmer until all vegetables are softened.
- Perebeyte vegetables blender or wipe through a sieve.
- Add salt and spices, return to the stove.
- Coarsely grate the cheese.
- When the soup boils, put the cheese in it.
- Cook the dish over low heat, stirring until the cheese is completely melted.
Video recipe for the occasion:
Pouring the soup into bowls, sprinkle it with fresh herbs. Separately, serve croutons with a neutral, cheesy or garlic flavor.
Pumpkin puree soup with Adyghe cheese
- pumpkin pulp - 1 kg;
- carrots - 150 g;
- onions - 150 g;
- celery root - 0.2 kg;
- garlic - 3 cloves;
- dried parsnips and cilantro - 10 g each;
- coriander, turmeric, a mixture of peppers, salt - to taste;
- water - 1.5 l;
- Adyghe cheese - 100 g.
Cooking method:
- Cut the pulp of the pumpkin into small pieces, fill with water, put to boil.
- Peel the celery and carrots, cut them into small cubes.
- Cut the onion and garlic into small pieces, after removing the husk from them.
- After the water in the pan boils, add the rest of the vegetables to it. Cook until the pumpkin is soft.
- Blend the contents of the pot with an immersion blender. Salt and season.
- Boil the soup, stirring occasionally, for 2-3 minutes.
- Cut the cheese into small pieces or crumble with your hands. Sprinkle over bowls of soup.
Adyghe cheese in this recipe can be replaced with cheese or tofu. The taste of the dish will be slightly different, but not significantly changed.
Pumpkin soup with hard cheese, cream and cauliflower
- potatoes - 0.5 kg;
- pumpkin pulp - 0.5 kg;
- cauliflower - 0.3 kg;
- carrots - 100 g;
- onions - 100 g;
- vegetable oil - 60 ml;
- hard cheese - 80 g;
- cream - 0.2 l;
- water - 1.2 l;
- salt, red hot peppers, paprika - to taste.
Cooking method:
- Peel potatoes, cut into small pieces. Separate the cauliflower into florets. Cut the pumpkin into small pieces.
- Lubricate the baking dish, put the pumpkin in it, sprinkle with oil and send it to the preheated oven. Bake 30 minutes.
- Onion, freeing from the husk, finely chop. Clean and grate the carrots.
- Fry the vegetables in the remaining oil, add potatoes to them, cover with water.
- After boiling water, add cauliflower, cook for 15-20 minutes.
- Put the pumpkin in a blender jar, add half a glass of vegetable broth to it, chop until puree.
- In place of the pumpkin, put boiled potatoes, cabbage, onions and carrots. Turn them into a homogeneous mass.
- Combine both parts of the vegetables, mix thoroughly. Dilute to the desired consistency with vegetable broth, salt and pepper.
- Pour in the cream, stir.
- Bring the soup to a boil over low heat and immediately remove it from the heat so that the cream does not curdle.
- Coarsely grate the cheese.
Pouring pumpkin soup on plates, sprinkle it with grated cheese. Solid soup can complement any other pumpkin soup, no matter what recipe it is cooked.
Pumpkin soup becomes more spicy and refined at the same time with cheese. This product gives the dish creamy notes, makes it appearance even more appetizing. The process of making pumpkin soup with cheese is so simple that even an inexperienced housewife can feed a family with such a dish.
Calories: Not specified
Cooking time: Not indicated
The recipe for pumpkin puree soup can be varied endlessly, for example, you can cook. Vegetables for pumpkin cream soup are pre-stewed in oil or immediately boiled in broth, meatballs are added to the soup or the vegetable component is changed, soup is prepared spicy, with pepper and spices, or cream is added. And you can do it even easier - cook the usual delicious pumpkin soup-puree, without changing anything either in the composition or in the method of preparation, and add grated cheese and croutons from white or rye bread. The taste of the soup will immediately become different - more tender, creamy, with a pleasant sourness of cheese. Sometimes, instead of ordinary croutons, pumpkin cream soup is served with croutons - both ordinary and grated with garlic. And do not forget about greens - parsley, dill or green onions will make any soup more fragrant and tasty. We present a master class on how to cook pumpkin puree soup with cheese and crackers.
Ingredients:
- chicken broth - 1.5 liters;
- onion - 2 pcs;
- potatoes - 2 large tubers;
- carrots - 1 pc;
- pumpkin - 300-400 gr;
- green onions or any greens;
- a few slices of white bread;
- hard cheese - 50-70 gr;
- butter - 50 gr;
- salt - to taste;
- ground black pepper - a pinch (optional).
Recipe with photo step by step:
For soup, it is advisable not to grind the onion, but to cut it coarsely, into feathers or half rings. It will be saturated with butter, but will not lose its taste. 
Cut carrots into cubes or circles. 
Put the broth on a small fire. While the broth is boiling, cut the potatoes into medium-sized cubes. 
Peel the pumpkin from a rough crust, if there is a green layer under the crust, cut it off too. Cut out the fibrous center with seeds. Wash the peeled pumpkin, cut into cubes. 
Send the potatoes to the boiled broth. Cook it until almost done (about 10 minutes). 
The rest of the vegetables will need to be sautéed in butter (or vegetable oil - your choice). First, put the onion into the boiling oil. Simmer the onion in the oil, stirring occasionally, until soft and discolored (the onion will become almost translucent). 
Add carrot cubes to the onion. After 3 minutes, lay out the pumpkin. Cover the vegetables with a lid, simmer for 3-5 minutes. Periodically stir the contents of the pan, the vegetables should not be fried, but only absorb the oil. 
Put all the vegetables along with the oil to the finished potatoes. Let the soup boil. Cover with a lid, make a minimum fire and, with a quiet gurgle, cook the soup for 10 minutes (until the pumpkin is soft). 
The soup will be very thick, the vegetables will almost boil. Strain the finished soup through a sieve or drain in a colander (save the broth). 
Transfer vegetables to a blender. Grind to a creamy consistency. Return the vegetable puree to the pan, add the broth to the desired density. Salt, bring the soup to a boil and immediately turn off the heat. Stir the soup as it heats up so it doesn't burn. 
Cut a few slices of white bread into small cubes. Dry in a dry frying pan or in the oven on a baking sheet (lightly browned). 
Pour the finished soup into bowls. Sprinkle with herbs, grated cheese and season with ground pepper. Serve the puree soup hot, topped with croutons or croutons. If desired, cream or sour cream can be served with the soup.
If you still have some pumpkin left, you can make a delicious dessert -
ABOUT useful properties yellow-sided pumpkin beauty can talk for hours. It is rich in vitamins and fiber, has a beneficial effect on digestion. It can be consumed baked, boiled and even raw. Pumpkin soups are especially tasty - they are hearty, nutritious and warming in the cold.
Today I offer you a recipe for creamy pumpkin soup with cheese, which gives the dish a very pleasant creamy taste. By consistency, it will be thick, very tender, uniform and silky. Depending on what type of cheese you have chosen (spicy, spicy or neutral creamy), the taste of the soup will be different, so you can endlessly change the variations and treat yourself and your loved ones to a new dish every time.
Total cooking time: 45 minutes
Cooking time: 40 minutes
Yield: 3 servings
Ingredients
- pumpkin pulp - 350 g
- carrots - 1 pc. small (50 g)
- onion - 1 pc. (50 g)
- garlic - 1 tooth.
- dried ground ginger - 1/3 tsp
- hard cheese - 50-100 g
- 20% cream - 100 ml
- salt and black ground pepper - to taste
- butter - 20 g
- vegetable oil - 1 tbsp. l.
Cooking
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Pumpkin cream soup is very tasty, silky and homogeneous, creamy consistency, delicious smells of cream and cheese. Best served hot. You can add croutons, decorate the soup with sesame seeds, dried and peeled pumpkin seeds, and put an additional portion of grated cheese on the plates. Bon appetit!
