New recipes

Pumpkin cream soup with zucchini

Pumpkin cream soup with zucchini

Wash and peel the vegetables. Cut the onion into small pieces, the pumpkin, the pumpkin and the potato are cut into pieces. In a deep frying pan, fry a little oil with onion, until it softens, does not brown,

add the vegetables. Increase the heat and fry for 4 -5 minutes all the vegetables with onions.

Pour cold water over the vegetables to cover them 2 cm above them. Put a lid on and bring to the boil, lower the temperature of the fire very slowly (from 10 lines to 3) and boil the vegetables under the lid for 35-40 minutes. Turn off the heat, add a little salt and leave under the lid. cool for about 20 minutes. After that, all the vegetables are homogenized.

There are different methods of preparation, but my opinion is that in this way, the soup is very tasty and delicious, because at a low heat they bake and soak their flavor from each other.


If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


Ingredients

  • 1.5 kg of garden tomatoes, well ripened
  • 1 zucchini, medium
  • 1 carrot
  • 1 potato
  • 1 parsley root
  • 1 parsnip
  • 1 onion
  • 2 tablespoons oil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried basil
  • salt and pepper to taste
  • green parsley
  • cream for serving
  • For rolls:
  • 400 gr puff pastry
  • 300 gr raw-dried and smoked ham
  • a little ketchup

Pumpkin cream soup

I made this soup a few weeks ago, but it wasn't time. Until today. If you can't find pumpkin in the supermarket (I think it's over) in the markets), remember the recipe until autumn.

I put the pumpkin (one kilogram) in a pot with three and a half liters of water. Along with the pumpkin, about half a kilogram of carrots, celery, parsley, onion and garlic, cleaned and chopped. Maybe it was 600 grams. I added salt and let it boil.

I put the blender in the soup and made the cream. Pretty thin.

I soaked three tablespoons of sweet cream with pot soup, poured it into the pot and left the soup on low heat for another ten minutes. On very low heat.

Whoever wanted, also received some browned kaiser. To tell you the truth, everyone wanted to.

I ate soup with ciabatta and basil. He could have received two drops of pumpkin oil or balsamic vinegar reduction. Stay healthy.


Zucchini cream soup

Even if this vegetable according to my husband & # 8222 has no God & # 8221 (meaning it has no taste and you can't cook anything from it) look, there are recipes that save it and make you buy it, to prepare it and consume it, such as the cream soup recipe. The combination with garlic, onion and sweet cream gives it a special taste, which conquered me. My husband remains just as skeptical, but whoever notices him, I can write to you that he consumed it for the sake of croutons and in the only food version from last night :).

And I forgot to write to you, it's done very quickly!

  • 1 larger zucchini
  • 1 suitable onion
  • 3-4 cloves of garlic
  • 1 suitable potato
  • 100ml whipped cream
  • salt, nutmeg, white pepper
  • 50ml olive oil or butter

1. To start, peel the zucchini and cut it into larger pieces. If it has large seeds, remove them, in my case they were very small and raw, so I left them. We also clean the potato and cut it into larger pieces.

We clean and wash the onion, then chop it, as well as the garlic.

2. Heat the oil in a smaller pot, add the chopped onion and mix until it becomes glassy, ​​then add the garlic, leave for a few seconds and add the chopped potato and zucchini. Mix 1-2 minutes then add about 500ml of water or even better soup. Let it boil.

3. When the vegetables are cooked, strain about half the juice and then with the vertical mixer, crush the rest of the vegetables in the pot. Season with salt, fresh white pepper and a little nutmeg. At the end we add sweet cream. If the soup is too thick, thin it with the juice set aside.

Fry a few croutons and if we want the soup to be complete, grate a little Parmesan cheese on top.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


The best cream soup recipes

Cream soup of tomatoes, mushrooms, pumpkin, carrots or… cucumbers? We have prepared some delicious recipes below, which you can make quickly. Choose your favorite, according to your tastes, and get to work!

Tomato cream soup

A very popular and tasty recipe, tomato cream is good to enjoy regardless of the season.

● 250 milliliters of tomato juice

● 150 milliliters of cream

Method of preparation:

Peel all the vegetables and boil them in a bowl of water until the amount of liquid is reduced by half. Separately, boil the tomatoes, peel them carefully (you can also opt for canned tomatoes, ready to be peeled) and put them in a blender, along with the other ingredients. Another option is to pass them all in a separate bowl with one vertical mixer (the fastest solution is the ProMix Viva Collection vertical mixer, with 800 W power, SpeedTouch for speed adjustment and on-the-go soup container, to take your soup in a package at any time).

Pea cream soup

A delicious recipe, which you can prepare in any season, pea cream soup is ready in no time.

● 500 grams of frozen peas

● 150 milliliters of cream

● 2-3 tablespoons of olive oil

Method of preparation:

Peel a squash, grate it and boil it (potato, in particular, boils harder than peas). Saute the onion and garlic a little before, in a pan in which you have previously put a few drops of olive oil. After the vegetables have boiled, add the peas, onions and garlic, letting the mixture boil until the peas are ready. Then strain the vegetables, but keep the water in which they boiled.

Use a vertical mixer or a blender to strain all the vegetables, along with the butter and cream, and gradually add a little of the water in which they were boiled, to thin the composition. It depends on how you like the cream soup: more liquid or thicker. At the end, add salt and pepper to taste and serve simple pea cream or croutons.