The secret of this wonderful soup is baked garlic. After anointing a few cloves of garlic, with all the peel (the more, the merrier) with olive oil and put them in the oven for 15 minutes, they become extraordinarily fascinatingly aromatic, losing all their spiciness and concentrating all their yum-yum potential: D
After this stage, all that remains is to fry in a pot, in a little olive oil an onion, for 5 minutes, then add 2 carrots and pumpkin cut into cubes, add the water (I put 2 L together + 2 cubes of vegetable Maggi), salt and pepper, to cover and take care of my work for 30 minutes, while my soup mumbles quietly.
At the end, transfer the soup to the food processor, together with the cloves of baked garlic, peeled, and 2-3 tablespoons of dismantled, and I pass everything until it reaches a fine and velvety consistency (I already made you want it, right?)
After I put the soup in bowls, I decorated it with a spoonful of sour cream and a pepper powder.
Pumpkin cream soup and croutons with baked garlic
Diana Popescu's photos take the food out of the ordinary and take it into the sphere of art, revealing the world to us differently and drawing our attention to the fact that beauty and spirituality surround us & # 8211 we just have to pay attention to them, know how to see them.
A faithful reader of the magazine Cărticica Practică, she gave us an interview (which you can read here) about her passion, and she shared with us a delicious recipe for pumpkin cream soup and croutons with baked garlic.
- 1 pumpkin of about 1.5-2 kg
- 6 sprigs of green onion or 1 large white onion
- 2 carrots
- salt and pepper to taste
- 2 heads of garlic
- a few slices of bread (preferably ciabatta)
- olive oil
Method of preparation
Peel a squash, grate it and cut it into cubes of about 2 cm. Peel the carrots and cut them into thick slices, and cut the green (or white) onions into smaller pieces.
Put all the vegetables in a pot, cover abundantly with water and cook for about 20-30 minutes or until the pumpkin becomes soft.
While the vegetables are boiling, cut the two heads of garlic in half, sprinkle with olive oil and bake (at 170 degrees C) on a tray covered with aluminum foil.
After 15 minutes, add the slices of bread and leave for another 10 minutes or until the bread is browned. Rub the slices of warm bread with a few cloves of baked garlic and sprinkle with salt.
When the vegetables are cooked, remove them from the soup and pass them through a blender, adding the soup until the desired consistency is obtained. Add salt and pepper to taste.
The soup can be served in a bowl made of baked Hokkaido pumpkin. Cut a lid and clean the inside of the pumpkin with a spoon. Grease the pumpkin with olive oil both inside and outside and bake at 170 degrees C on a tray covered with aluminum foil for about 45 minutes.
After that, take it out, place it on a plate and fill it with pumpkin soup. Serve with baked garlic croutons.
Pumpkin cream soup
Pumpkin cream soup is a tasty dish, ideal to prepare in early autumn, when the pumpkin season begins. Below we tell you the simplest and cheapest recipe for pumpkin cream soup, ready in 30 minutes.
Pumpkin Cream Soup Recipe:
Eating pumpkin brings a lot of benefits to the body. With a special flavor, pumpkin can be added to a lot of recipes, and the best known recipe is certainly pumpkin cream soup. A filling, aromatic and very tasty dish that is prepared from just a few ingredients and in just 30 minutes. Pumpkin cream soup can be eaten at lunch, but also at dinner as the main dish. Along with fresh croutons and a few pumpkin seeds sprinkled on top, here's how to make the best pumpkin cream soup!
Step by step recipe for pumpkin cream soup:
1. Peel a squash, grate it and boil it in salted water. Add a few drops of olive oil and bring to a boil over medium heat.
2. Meanwhile, peel the onion, celery, garlic, bell pepper and cook with the pumpkin. Allow to simmer over low heat.
3. Test if the vegetables have boiled and remove them from the sieve. Onions, garlic and peppers are set aside, and the pumpkin and celery are mixed with a mixer.
4. Mix the pumpkin puree with the juice in which it boiled, add olive oil, salt and pepper, as desired, and bring to a boil, then garnish with green parsley leaves and pepper slices fast. The pumpkin cream soup recipe is served with croutons.
Raise your hand (or write a comment) to someone who has never eaten a baked pumpkin. Come on, I know there are a few of you (I find it pretty amazing that many of us have never eaten chestnuts, but these are things that can be fixed). The baked pumpkin is as good as it is, as a dessert or snack (it is sweet, flavorful & # 8211 I really like baked peel), the core can be turned into a steak sauce and goes perfectly with the baked and crushed garlic or with the juice. It can also be used in pumpkin cream soup or to give small extravagant accents to other creams (such as root or cheese). I know a series of cakes and pies with dovelac, but I will return to them in a few days.
Yesterday I baked two pumpkins. Small but very good. I took the seeds out of them, cut them into quarters and put them directly on the oven rack. I kept them there for 40-45 minutes on medium heat.
Ready for today. Stay healthy.
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Hi, I didn't eat but I imagine what it's like: D
Adi, you put some pictures and you told us that the pumpkin is in season and that it is good & # 8230 that's what we knew & # 8230 :) but do you have a secret recipe, something? recommendations? modus operandi? that's what I expected to find here & # 8230 something extra, otherwise & # 8230 useful tips & tips & # 8230 for example to make a mix of melted butter with icing sugar and cinnamon that you brush with pumpkin 2-3 times during baking to be juicy and juicy or to cover them in the first 25-30 minutes with aluminum foil so that they do not dry out & # 8230.
You will be surprised, many people do not know the basics, they have no idea that the pumpkin is cooked and eaten.
I love pumpkin..Being a child, my grandmother also baked and steamed it for me..It was incredibly good & # 8230I can't wait to buy it, to be able to eat it # 8230 :)
I ate baked chestnuts and puree (once, I prefer them baked but I never ate baked pumpkin or I ate when I was little but I don't remember. I have a Moldovan grandmother, a master of pumpkin pies and I like it too , I always make them and eat them alone because my boyfriend doesn't like them and since he is the only roommate and I have no one to share the goodies with, I have to sacrifice myself and eat them. weekly, because it's just medicine, it's a miracle for the liver :) and let's think about you every time we eat, I still think about you every time I cook, so it wouldn't be out of the question to think about when I eat :)
A good day and thanks for the inspiration, this week I also make pumpkin cream soup, to see how it is.
I confess, I have never eaten chestnuts, but I would eat baked pumpkin every day. I even know a & # 8222cake & # 8221 recipe, but due to the high number of calories I haven't tried it yet. in pieces of baked pumpkin cut into squares of 10 cm by 10 cm approx., put 1 tablespoon of cherry jam after they have been sprinkled with a little cinnamon on top of whipped cream
I & # 8230 never ate.
Even today I was thinking of buying something to do with it, but I'm still thinking of some ideas.
Yes! I am one who has never eaten chestnuts (in Muntenia such a thing is not consumed) although I would be curious to see how they are, I ate pumpkin (only in the pie) and I can even say at the risk of upsetting many that I do NOT ABSOLUTELY PLACE NOTHING. It's a thing & # 8230 that I couldn't define in any way as a taste & # 8230
Sorry! But & # 8230 tastes are not discussed & # 8230
Thinking with joy.
I was just thinking of making a pumpkin cream soup. I have no idea how I'm going to do this. I keep thinking & # 8211 with mint, garlic, caramelized carrots & # 8230.
I'll see, all in time :)
I ate a lot of pumpkin and I adored it with the whole family. But sometimes I still have this problem, I don't really know how to choose it. If there is a trick and you can share it with us, I would appreciate it. A lot
if it's cut, I taste it. if it's good raw, it's good and ripe. if not cut & # 8230this is, lottery in the envelope :).
After the baked pumpkin so simple I don't kill myself, but now that I'm reading to you on the blog I maintain myself with a pumpkin pie, my favorite by the way.
I also ate pumpkin and chestnuts and I love both of them. the photos are very beautiful and show the goodness of the pumpkin. You feel like watching them.
It is also called doublets .. :) that's why I don't like pumpkin but only doublets & # 8230
I really like pumpkin in combination with more flavorful ingredients. I often pass it and add various spices (powdered ginger, cardamom, cinnamon) and eat it like a puree. This composition can be used for tarts.
Last year, in the Opera Square in Timişoara, I cooked pumpkin for days after an ad-hoc recipe.
Put a drizzle of butter, a little oil in a frying pan and cook the pumpkin cubes. Quench them with milk, add cinnamon and honey, add a handful of cornflakes and lower the sauce. At the end, cream to give the composition creaminess, put it on the plate and sprinkle with some cinnamon and honey. Colossal, perfect winter taste and cooks relatively quickly and without traps.
Baked pumpkin hummus
Pumpkin is the star of autumn and can be included in a lot of recipes, be they sweet or salty. We can make pumpkin pie or cheesecake, but also soup or hummus. It is as tasty as sweet, salty and salty combinations, and the baking aroma gives the dishes a special flavor.
Today we offer you a hummus recipe with baked pumpkin, simple and delicious. You can enjoy chickpea paste with sticky pumpkin, fried acircine or sandwiches, as an appetizer.
- 500 g of pumpkin core
- 2 cloves of garlic
- juice of 1/2 lemon
- 2 teaspoons tahini
- 400 g boiled chickpeas
- 1 teaspoon cumin
Peel a squash, grate it and bake it at 180 degrees for 45 minutes or until soft.
Spoon the baked pumpkin core with a spoon after it has cooled slightly. Put the chickpeas and pumpkin core in a food processor and mix until you get a homogeneous paste.
Season with salt, pepper, put in the blender and the rest of the ingredients and mix well. Depending on the taste, you may need more lemon or garlic, depending on your preferences.
Chickpea cream soup with baked garlic
You already know that we like creams and that you can find many options on the blog, but what you didn't know is that those from Two hungry little brothers they have a recipe with chickpeas and garlic baked more than delicious. You can find more recipes from them here and here.
"At least once a week we have a soup / soup on the menu. Also once a week we have a day when we give up meat and we have vegetable protein in exchange for meat.
A long time ago I had accidentally seen somewhere on the internet an interesting recipe for chickpea cream soup but I didn't know where. I remembered that it was with baked garlic but it was a detail enough to recreate a delicious recipe. We promise! Worth a try.
- 150g dry chickpeas left overnight to hydrate
- 1 large onion or 2 medium onions
- 1/2 medium carrot
- 1/2 medium parsnip
- 2 heads of medium to large garlic
- 2 handfuls of leaves you like (baby spinach, kale, radish, etc.) & # 8211 I used radish and baby spinach
- 1 lgt turmeric breed
- 1 lgt chimen
- 1 teaspoon baking soda
- 1 lg of inactive yeast flakes
How to proceed:
- Cut the garlic transversely to the top until the tips of all the garlic cloves are uncovered. Sprinkle the garlic with a little olive oil then wrap it in moistened and squeezed baking paper and bake it at 200 degrees, about 40 or as long as it needs to be baked, soft and fragrant.
- Cut the onion into scales, the carrot and the parsnip into cubes / slices. Chop the onion in water with a little oil on the Sauté function, hi. When it has softened, add the vegetables, chickpeas, baking soda and water to the level of 8 cups (if you like cream soup closer to the consistency of a puree, then add with
FINE COOKED PUMPKIN SOUP I Recipes + Video
Hello dear lusts, autumn has come along with its cold and rainy days. It's pumpkin season and thanks to it we prepared a FINE CREAM COOKED PUMPKIN SOUP. This recipe is extremely healthy due to the fact that all the ingredients are baked in the oven and of course it is also super delicious. The soup is so thick and creamy it melts in your mouth. I really liked this version of pumpkin cream soup. I hope you like it too. Have a tasty day and enjoy it!
- 1 pumpkin 1.5–2 kg.
- 2 carrots (about 300-400 gr.)
- 1 large onion (about 200 gr.)
- 1 clove of garlic
- 0.5 l. - vegetable soup (mushroom or chicken)
- Olive oil
- Salt and black pepper
For decor & ltem & gt: & lt / em & gt
Difficulty: Small to Medium
Preparation time: Ten minutes
Cooking time: 1 and 30 minutes
Total time: 1 hour 30 minutes
Number of servings: 6
Method of preparation:
- Wash the pumpkin well and place it on a baking tray. Put it in the preheated oven at 180 degrees C for 1 hour - 1 hour and 20 minutes or until the pumpkin becomes soft.
- Meanwhile, clean the onion, garlic and carrots. Cut them into large pieces, place them on a baking tray with the garlic, season with salt and pepper and sprinkle with a little olive oil. Stir a little and put the tray in the oven for about 40 minutes or until the carrots become soft and the onion is slightly caramelized (orient yourself so that all the ingredients are ready at the same time).
- Remove the pumpkin from the oven and let it cool for about 15 minutes, cut it in half and remove the seeds with a spoon. Then remove the core of the pumpkin with a spoon (do not throw away the juice left by the pumpkin).
- Put in a blender the core of the pumpkin together with the juice left and the cooked vegetables, add the vegetable soup. Mix well until you get a fine puree. Add vegetable broth as desired, depending on how thick or soft you want it to be.
- Pour the soup into a saucepan. You need to bring it to the boil (if necessary, season with salt and black pepper). Then pour it into deep bowls and serve with grated Parmesan cheese, pumpkin seeds, cream, croutons or anything else you want. Good appetite!
If you are preparing this recipe, don't forget to take a picture of it and use the hashtag #valeriesfood
Baked garlic cream
Baked garlic is a joy, it can be easily turned into a sauce for steaks or for baked or boiled corn, it can be greased on toast and lined with brown ham, crispy, it can be turned into creamy soup, in various combinations. I will show you today one of these possible combinations.
First you need to bake the garlic. At 180 degrees Celsius, 35-50 minutes. You can tell they're baked by pressing it. If it's soft, it's baked. Before putting it in the oven (on the baking sheet), cut the bottom, the one with the root, this way you make sure that the core leaves the sheath easily.
Until the garlic is cooked, make a vegetable soup. Onions, green onions, leeks, bell peppers, hot peppers, a small potato, celery leaves, parsley leaves, all over low heat, in water with a little salt.
Remove the garlic from the sheaths (you need two large hats for a generous portion, one hat for a decent portion).
From here, things get trickier, and this is where the true meaning of life lies. I chose to put the garlic in the blender, along with the vegetable soup and the vegetables in it. For creaminess but also because I like the taste, I put in the blender a healthy spoonful of fine goat cheese and a teaspoon of butter. Plus basil.
Simple, right? For decoration, hot pepper oil. It could be pumpkin, it could be olive, it could not be at all.
A lump of fresh mozzarella, a teaspoon of goat cheese in the soup to serve, a poached quail egg, all can be good additions.
Baked pumpkin soup with Za & # 8217atar
How many of you haven't considered pumpkin good for pie only? I admit, until a few years ago, I saw things the same way. The cooking class I took in Paris opened my eyes and a whole culinary universe in front of me.
Yes, pumpkin is certainly good in pies, but let's give more credit to this versatile vegetable with which we can create a multitude of delicious recipes. Today I will stop at a creamy and nutritious pumpkin soup, flavored with Za’atar. I still have a baked pumpkin salad planned, but that's in a future recipe.
If you haven't used Za & # 8217atar before, I'll tell you briefly what it's about: a mix usually used in Middle Eastern cuisine and contains: oregano, thyme, marjoram, sumac, fried sesame seeds, hyssop (oregano Syrian), salt. Try it, you might fall in love with its aromatic and slightly spicy taste.
Go through the shops and markets and grab a pumpkin while they are still there!
Pumpkin cream soup, simple recipe
How to be autumn and not do pumpkin cream soup? Well, can I still call myself a great housewife? There's also the recipe for fi & # 539e, but where else do you like it? Yeah Al that sounds pretty crap to me, Looks like BT aint for me either, Looks like BT aint for me either.
Mai, but also how buuuuna it is, to lick your fingers up to your elbows and knees, not another. & # 128512
I stocked up on some pumpkin pies from Romania, sent by my sister and got to work. You don't even know how many goodies I make from pumpkin! Well, I do everything you know: strudel, cakes with tender dough or fluffy top, creams, pies, tarts, I also put in a jar for cakes or I make a cream with brilliant butter, according to an old boyar recipe. But let me tell you more about pumpkin cake which I make, slightly damp, with walnuts and cinnamon, so fragrant that the house smells like 2 days? Or sarmalele in pumpkin, so fine and tasty & hellip. No, I made my own craving, if I tell you & # 128578
I invite you to take a look at my pumpkin recipes, to salivate well & ndash here . And I leave you some pictures, to give you the shot of grace, you know I have a good heart & # 128539 You can find the recipes if you click on the picture & # 128512
I make pumpkin cream soup with cooked vegetables, but it can also be made with boiled vegetables and this way, everything is ready in about 30 minutes & # 128578