Hello! In this article I will tell you how to prepare pumpkin puree soup with cream and give step-by-step recipes for preparing 3 dishes with photos. Often when cooking pureed soup, you wonder: how to achieve a tender consistency, and did I forget to put something important? Rest assured, I have been making pumpkin puree soup for many years and I will give you 3 of my favorite recipes: classic with cream, a quick and inexpensive version with a minimum of ingredients, and “couture” - Normandy soup. They are all different and very tasty, healthy and unusually positive in appearance. My pumpkin soups are dominated by vegetable ingredients, so they are light and suitable for weight loss and proper nutrition, for adults and children. At the end of the article, I made a table of calorie content of soups, using them you can easily choose the option suitable for your menu. A detailed description and detailed photographs will allow even a beginner to cope with all the tricks in the kitchen.
Begin!
Main ingredients for puree soup and options for replacing them
It’s probably clear even to a beginner that our orange soup can’t be made without pumpkin! This is the main ingredient, and you can’t do without it. Everything else is additional ingredients and can be varied to suit your tastes and creativity!
Main ingredient
I will not describe 25 types of this dish, or look for the best pumpkin soup recipe.
I’ll just tell you the basic principles using three recipes as an example. And you will cook your culinary masterpiece depending on the products you have on hand. With those ingredients that you like or taste.
