Is there a pumpkin left from autumn? Prepare the most fragrant pumpkin puree soup, and I'll show you how the Borner grater can be useful in this recipe! My favorite pumpkin cream soup, I cook often until the spring, while there are vegetables.
I had a lot of ordinary inexpensive graters, but that year I decided to treat myself to a real German Borner grater, a video review of which I will fully release on the channel in the near future.
In the recipe, I use nozzles for cutting strips into 3.5 for celery and carrots, as well as 7 mm for onions. It turns out to cut very quickly. And the straw is much more pleasant in consistency than on a regular grater.
Ingredients per 3.5 L saucepan:
🥣1.5 kg of pumpkin
🥣250 g carrots
🥣150 g onions
🥣0.5 loaves
🥣400 ml of cream
🥣100 g of celery
🥣salt and pepper to taste
I strongly advise you not to add potatoes to pumpkin cream soup - it will drown out the delicate aroma of pumpkin and "weigh down" the finished recipe. But leeks instead of onions are a great solution. Also some tips on how to make a pumpkin soup recipe very tasty and unforgettable:
- if the pumpkin is not very juicy after baking, then when pureing, you can add 200-300 ml of water along with cream. So the dish will become a little thinner;
- the finished soup is served in a slightly warm, cooled form. Hot pumpkin soup puree is not so fragrant;
- do not add dry herbs and nutmeg - they will kill the taste of the vegetable, which will cause the soup to lose its zest;
- the soup is perfectly stored and becomes more fragrant day after day.
More text recipes and closed tips for subscribers on the Zen channel - dzen.ru/lihaya...
23 сен 2024
