Today we will prepare unusual, but no less delicious soup of pumpkin and squash. What's special about it? Yes, almost everything: its delicate creamy taste, pleasant aroma of cheese and vegetables, satiety and charming look. This wonderful French dish will decorate a romantic dining table and bring not only benefit, but also a nice treat!
Ingredients for cooking soup, mashed pumpkin and squash:
- Courgettes 700 grams
- Pumpkin 700 grams
- Bulb onions 1 piece (average)
- Garlic 3 cloves
- Water 250-300 milliliters
- Salt taste
- Pepper black ground taste
- Blue cheese (any) 50 grams
- Olive oil 3 tablespoons
- Cream 10% 250 ml
Measuring cup, kitchen knife - 2 pieces, table forks, table spoon, cutting board - 2 pieces, paper kitchen towels, immersion blender, cooker, nonstick pan with a lid (2 liter capacity), Silicone kitchen spatula, ladle, soup plate.
Cooking soup puree of pumpkin and squash:
Step 1: Prepare the ingredients.
As mentioned earlier, this soup can be your luxurious dinner, but let's prepare the ingredients for the start. Wash under cold running water streams with pumpkin squash and dry them with paper kitchen towels. Then, the first with a sharp kitchen knife along the divide into 2 equal parts, using a tablespoon, remove the seeds from each of the sinewy fibers, vegetable halves relieve from skin and cut the flesh into small slices the size of 2 cm.
After that, each zucchini cut off the stalk, optionally purify the vegetable from the skin and grind it in the same way as the previous ingredient.
Now remove from garlic and onions peel, rinse them in water, the ship on a chopping board and chop into small cubes queue up to 5 millimeters.
Then we print out the package with cheese and shinkuem it on medium or fine grater into a small dish, but you can just chop it with a knife or mash with a fork dining. Then lay on the table the rest of the desired product and proceed to the next step.
Step 2: preparing soup of pumpkin and squash.
Put on medium heat deep, preferably nonstick pan with a thick bottom and pour into it a little olive oil. After a few minutes, drop into the heated oil chopped onion and garlic and fry 2-3 minutes, constantly loosening wooden or silicone spatula kitchen.
Once they are soft and slightly transparent, put in a saucepan slices of pumpkin and zucchini. Fill these products are one hundred milliliters of purified water and simmer 25-30 minutes stirring occasionally. Add more liquid is not necessary, during this process be allowed enough vegetables juice that almost reaches half of their level.
When the squash and pumpkin are soft, grind their immersion blender until smooth creamy consistency, without removing the pan from the heat. Then add in the resulting mixture of the remaining water, cream, shredded cheese and then reduce it to a simmer.
After a few minutes, as soon as the vegetable puree starts pobulkivat, reduce the heat to a minimum. Then season with soup to taste with salt, black pepper and cook it even 5-7 minutes, or until cheese is completely melted.
Then turn off the stove, cover pan with a lid and give authentic 7-10 minutes. Then, using the ladle spill it on plates and serve an the table.
Step 3: Post soup of pumpkin and squash.
Cream of pumpkin and zucchini served hot as the first main meal. It serves meals plates, optionally adding each has a small amount of cheese, bacon, cream, croutons or crackers. It is also a wonderful dish can sprinkle with finely chopped fresh dill, parsley, cilantro or basil. Enjoy masterpieces of French cuisine!
Tips to the recipe:
- Onion and garlic can be fried separately, then combine with zucchini and pumpkin in a saucepan and continue to cook the soup as it is written in the recipe;
- Alternative bulb onion - leeks, shallots, Crimean sweet or green, and olive oil - butter, it will give the finished dish a milder flavor;
- Very often instead of blue cheese use any solid or melting products of this type;
- A set of spices listed in the recipe, is considered to be old, but not the principal classics, so calmly lay any other spices and herbs, which are seasoned with the first hot meals;
- Sometimes to the roasted onions and carrots add the potatoes, cook it immediately three hundred milliliters of water for 10 minutes and then quenched with zucchini and pumpkin allotted time.