Pumpkin soup recipe from Julia Vysotskaya

Pumpkin soup recipe from Julia Vysotskaya

Ingredients

Step-by-step recipe for making pumpkin soup from Yulia Vysotskaya with photo

The delicacy is prepared like this:

So, you need to cook the pumpkin right away. The fruit should be cut, seeds removed, and the skin trimmed. Then cut the peeled orange vegetable into large cubes.

Peel the carrots, potatoes, rinse, cut the vegetables into medium cubes.

Remove the skins from the onion and chop.

Peel the garlic and chop finely.

Next, you will need a saucepan; in it you need to melt the butter and mix it with olive oil.

Place the garlic and onion here and fry for 5 minutes until translucent and soft.

Then add ginger and nutmeg and fry for a couple more minutes.

Now add carrot sticks here, pour in a little water, cover with a lid, and let the vegetables simmer for 10 minutes.

Next, add pumpkin pieces, potatoes and hot peppers here, if desired, and let everything simmer together for another three minutes.

Well, at this point, add the apple and fry for two minutes. Pour in boiling water, cover with a lid, cook for 30 minutes.

Then beat the contents of the pan using a blender until smooth.

Video recipe Pumpkin soup from Yulia Vysotskaya

Especially and affectionately: Vysotskaya shared a recipe for light pumpkin cream soup

The appetizing dish is prepared from very ordinary ingredients. ⠀

Julia Vysotskaya. Photo by Global look press.

Julia Vysotskaya unveiled the newest recipe for creamy pumpkin soup. Previously, in our own project “Eating at Home!” she told me how to boil it with lemon. And now the actress has taught how to cook a vegetable first course using curd cheese.

So, the ingredients you will need for the soup are: 800 grams of pumpkin, four potatoes, two cloves of garlic, 170 grams of cottage cheese, a sprig of fresh rosemary, a pinch of dark pepper, ½ liter of water, a tablespoon of vegetable oil. Add salt to taste.

Chop the pumpkin into large pieces, pour in vegetable oil, add a clove of garlic, rosemary, put in the oven, cook until golden brown.

At this time, boil the potatoes, combine with the pumpkin and cook together for two or three minutes, throw in the cheese. Salt, add the remaining garlic, chop everything together and beat with a blender. Add pepper to the finished soup, preferably freshly chopped.

Pumpkin soup, project “Eating at Home!” Photo? Instagram.com/edimdoma.ru

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Pumpkin puree soup from Yulia Vysotskaya: a recipe for a tender and tasty first course

Pumpkin is a real storehouse of essential substances. In addition, you can prepare a huge number of different dishes from it - from side dishes to desserts . That’s why Joinfo.ua gives you a recipe for a tender and fragrant pumpkin puree soup that will literally please all family members.

How to make pumpkin puree soup - recipe by Yulia Vysotskaya

For the vegetable broth:

• Celery trunks - two
• Carrots - two pieces
• Onion - one onion
• Fresh cilantro - one bunch
• Garlic - one clove
• Bay leaf - one piece
• Sea salt - half a teaspoon

Main:

• Pumpkin – 500 gr
• Hard cheese – 100 g
• Onion - one onion
• Zest of half an orange
• Lemon - half
• Butter - 50 g
• Fresh cilantro - one bunch
• Dark peppercorns - 6 peas
• Cream 33-35% – 200 ml
• Olive oil - two tablespoons
• Bay leaf - two leaves
• Ground white pepper - one pinch
• Sea salt - one pinch

First you need to prepare the broth. To do this, you need to cut celery and peeled carrots into large pieces. Garlic and onion must be peeled and cut in half. Place the cooked vegetables in a saucepan and pour one and a half liters of boiling water. Add a bunch of cilantro, bay leaf, peppercorns and salt. Place on the fire, bring to a boil and simmer for a couple of minutes. Then strain.

The remaining onion must be peeled and coarsely chopped. Also peel the pumpkin and cut into large pieces. In a large, heavy-bottomed saucepan, heat the butter and olive oil and fry the onion until translucent. Add the pumpkin and simmer for about a minute, stirring constantly.

Then pour the hot broth over the pumpkin and onions, add salt and pepper and add a bay leaf. Cook for 25-30 minutes until the pumpkin is completely cooked. At this time, you need to grate the zest of the orange and lemon on a small grater, and squeeze the juice out of half the lemon. Hard cheese should be grated on a large grater, and cilantro should be finely chopped with a knife.

When the pumpkin is ready, you need to remove the bay leaf and beat the soup with a blender until smooth, evenly adding broth (the soup mixture will depend on its quantity), citrus zest and lemon juice. Boil the soup for about 2 minutes and add cream. When serving, sprinkle with grated cheese and cilantro.

Bon appetit!

a delicious dinner from this healthy vegetable - chicken baked with pumpkin and apples. This dish will amuse you not only with its taste, but also with its catchy appearance.

Savory pumpkin soup from Yulia Vysotskaya

Soups should be eaten once a day. But how to prepare them to bring pleasure to children and adults? Naturally, unique recipes from the famous TV presenter will come to the rescue. No one will refuse such a treat. Pumpkin dishes are not only tasty, but also healthy. Even those who are distrustful of this product will change their worldview after trying the pumpkin puree soup from Yulia Vysotskaya. In her arsenal there is a recipe for every taste: spicy, dietary and spicy.

Useful characteristics of pumpkin

Pumpkin is an affordable product that also contains many essential vitamins and components. Magnesium, potassium, iron, calcium, fiber, sugar, proteins - this is just a small list of substances that are very suitable for the body.

Tender pumpkin soup

You can prepare pureed pumpkin soup very simply, with a minimum set of goods. You will need for this 300 grams of pumpkin, clean of skin and seeds, one medium onion, a small spoon of grated ginger, 150 grams of carrots, the same amount of celery root, olive oil and one clove of garlic.

Pumpkin and cream

To create the most tender taste of the dish, use cream. This pumpkin puree soup from Yulia Vysotskaya is suitable for baby food. To make it, take 600 grams of pumpkin, a glass of cream (can be replaced with full-fat milk), 50 grams of hard cheese, vegetable oil, one medium onion, bay leaf, salt, reddish pepper, sugar, cinnamon and a few peeled pumpkin seeds (can be replaced with walnuts) .

Pumpkin and shrimp

The most satisfying dish comes out if you add chicken fillet or shrimp. This is a very good combination of goods, making it tasty and nutritious. To make it you need to take 400 grams of pumpkin, 700 ml of broth, one medium onion, 125 ml of cream, two tablespoons of vegetable oil, a small pod of hot pepper, 150 grams of cooked shrimp, salt, pepper, sugar and green onions.

Pepper soup

What else does Yulia Vysotskaya suggest to cook from this vegetable? Pumpkin puree soup for lovers of spicy dishes. Take one liter of chicken broth, one reddish sweet pepper, 1.5 kilograms of pumpkin, onion, one sweet potato, bay leaf, one medium apple, a huge spoon of curry, salt, pepper (0.5 small spoon), two huge spoons of grated ginger , three peeled cloves of garlic, butter (for frying), cream and lemon juice.

Creamy curry soup

Spices give this dish an indescribable taste. You just need to keep in mind that they should not interrupt the smell of the main ingredient. To make it, take a kilogram of pure pumpkin, 4 tablespoons of butter, a medium-sized onion, a huge spoon of vegetable oil, 100 ml of cream, a spoon of curry, a little water, salt and fresh herbs.

Vegetarian dish

In fact, all pumpkin soups that do not contain animal products can be called vegetarian. Here is another such recipe. Take 500 grams of pumpkin, one medium carrot, one celery stick, vegetable oil and spices (coriander, cumin, turmeric, pepper and salt). A little water will also come in handy.

Some tips

Making pumpkin puree soup is very simple, especially when the recipe is tested by a specialist. If you use meat (preferably chicken) broth, chicken fillet or shrimp, you get a hearty, nutritious dish. If you take only vegetables, spices and herbs for production, then you can serve the soup to a lenten and vegetarian table. Roasted pumpkin seeds give the dish an unusual piquancy. They are added to plates in small quantities. Be sure to serve the pumpkin soup with croutons or lightly dried bread. This light and healthy dish will appeal to both adults and children.