Pumpkin soup with cream and crackers - thick cream soup of a rich orange or dark yellow color. There is such a time of the year when this delicious cream soup is a frequent guest on the table (I think everyone guessed that it was autumn). Creamy cream soup with pumpkin in our family is a classic Halloween dish, and you probably don’t need to explain why for a long time. After making the pumpkin lamps, there is a lot of pulp left, because in order for the flashlight to be bright, you need to make the walls of the pumpkin thin.
To scrape off the flesh, even a special spoon has started - with a sharp edge. I use waste lanterns for soups, jams, muffins and pies. In general, a significant amount of pumpkin crop will be spent at the end of October.
It is not necessary to immediately start up all the pumpkin pulp, you can decompose into portion packets and freeze. For making pies, stews and pumpkin soups - this is the perfect cake mix.
- Cooking time: 1 hour
- Servings: 6
Ingredients for pumpkin soup with cream and crackers
- 1 kg of pumpkin pulp;
- 500 ml heavy cream;
- 170 g onions;
- 3 cloves of garlic;
- 30 g butter;
- 15 ml of olive oil;
- 5 g oregano;
- 1/3 of nutmeg;
- 350 g of white bread;
- salt, sugar, water, chili pepper.
Method of cooking pumpkin soup with cream and crackers
Onions cut into thin half rings or chop finely. Garlic cloves clean, crush with a knife, grind. Heat butter and olive oil in a saucepan, add chopped onion, a pinch of salt and a teaspoon of granulated sugar, put chopped garlic in a couple of minutes.
Fry the onion with garlic, as soon as the onion becomes soft and becomes caramelized, remove the pan from the stove.
Separately prepare pumpkin puree. Put the finely chopped pumpkin in the pan, add a little water, close the lid. Cook on low heat for 40 minutes. Then wipe the pumpkin through a sieve or chop with a blender.
Add oregano and grated nutmeg to the fried onions, heat the onions and spices to reveal the aroma.
Next, add pumpkin puree. By the way, excess mashed potatoes can be decomposed into dry and clean jars, it can be stored in the refrigerator for several days. Now pour in a heavy cream in a saucepan, stir, bring to a boil, cook on low heat 10 minutes after boiling. For the diet menu, replace the fat cream milk, calories will be less.
Remove the pan from the stove, salt the soup, add a little sugar to balance the flavors.
White bread is cut into small cubes, dried on a dry frying pan until golden brown.
Pour into plates a portion of pumpkin soup, sprinkle with croutons.
For spiciness and piquancy, I advise you to decorate the dish with thin chili rings.
On the table, pumpkin soup with cream and crackers served hot or warm. Enjoy your meal.
By the way, if you got a pale yellow pumpkin, then do not be sad, everything can be fixed. When cooking, add a teaspoon of ground turmeric and half a teaspoon of ground red paprika (sweet!), You get a rich orange color - bright and delicious!
