Here's a recipe for a delicious baked pumpkin puree soup. After an abundance of festive salads, appetizers, main dishes, I really want something hot and liquid.
- General \ asset cooking time: \
- Servings Per Container: 3 Servings
- Calories (100g): 63 kcal
- Cost: very economical
How to make baked pumpkin puree soup
- Water - 600 ml
- Sunflower oil - 3 tbsp
- Cream - 150 ml
- Hard cheese - 100 g
- Onions - 100 g
- Pumpkin - 550 g
Preparation: Step 1
To prepare the soup, you need to take fresh pumpkin, low-fat cream, hard cheese, onion, salt, freshly ground pepper, water or broth.
First you need to prepare the pumpkin. This can be done beforehand or before cooking. Rinse the pumpkin well, pat dry with a paper towel. Peel off.
Place in a baking dish. Add boiling water about a glass to the bottom and send to the hot oven. Bake until soft for 40-60 minutes at 180 degrees. You can pierce the pumpkin pulp with a skewer to make sure the vegetable is baked.
Cool the baked pumpkin a little, cut into medium pieces.
Peel, rinse and dry the onion. Cut into half rings.
Heat oil in a saucepan. Add chopped onion. Stir until golden brown.
Add pumpkin slices. Stir and fry for a couple of minutes over moderate heat.
Pour in water. For a richer baked pumpkin soup, use broth. Boil. Cook from the moment of boiling for 15 minutes over low heat.
Grind the contents of the pan with a blender.
Pour in cream with a fat content of 10-20 percent. Stir and heat for 2-3 minutes.
Grind the hard cheese on a medium grater. Add the cheese shavings to the saucepan. Mix. Heat over moderate heat until the cheese melts.
Season with freshly ground pepper and salt. Stir and remove from heat.
Baked pumpkin puree soup is ready.
Serve immediately to the table.Bon Appetit!
