Pumpkin insides themselves are mild, slightly sweet, but not particularly bright taste. But correctly selected seasonings are creating wonders with them. Especially good with pumpkin combined "warm" spices: cinnamon, ginger or nutmeg. They seasoned, it can become an ideal filling for a cake. And in combination with herbs, for example, with rosemary or sage, pumpkin flesh will be an excellent basis for a specific vegetarian soup - light, bright and sweet. Denis Kotter, the famous Irish restaurant and cook, flows into almost religious ecstasy when it comes to pumpkin. In one of his culinary books, he says: "Hundreds of pumpkin dishes, this vegetable opens the widest horizons before the cook. In the end, the color of the pumpkin itself is a sufficient reason to constantly turn on the dishes based on it in the menu. "
Around the world
In addition to its beautiful orange and culinary multifunctionality, pumpkin is also unpretentious: it can grow at any point in the world, except for Antarctica. That is why on the autumn menu of restaurants of many countries is painted in orange. In the States, for example, pumpkin cake traditionally bake one of the main autumn holidays - Thanksgiving. Italians add pumpkin in risotto, Mexicans eat it with sugar for breakfast, the French are used as an ingredient for soups, pies and bread, and the New Zealanders and are at all about the pumpkin just as we are to potatoes. Stew in Carry Pumpkin is popular in India, and in the traditions of Middle Eastern cuisine stuffing pumpkin meat, rice and spices - about the same way as we stuffing peppers. The Austrians found the use of not only bright orange pulp, but also seeds: from the seeds of a special variety of pumpkin, which grows in a certain area of the country, there are dark green oil with a sweetish, slightly psychedelic aroma. It is especially good in the mixture with seasoning from balsamic vinegar and olive oil, which is usually used in salads. And this pumpkin oil is sometimes added to pesto instead of traditional cedar nuts.
The most universal and frequent pumpkin dish is soup. Vegetarian and meat broth, cold and hot, spicy and sweet, they are found in the kitchens of different countries. We share the recipe for light, but satisfying pumpkin soup.
Pumpkin soup with cheese (for 6 persons)
Time for preparing - 40 minutes
Ingredients:
- Approximately 1 kg of cubes of pulp pumps without seeds;
- 50 g of oil;
- 1 bulbs (finely cut);
- 2 cloves of garlic (crushing);
- 2 laurel sheets;
- 75 ml of white wine;
- 900 ml of freshly brewed hot chicken broth;
- 15 g of solid cheese;
- at will - 2 tablespoons of thick cream (22%);
- Optional - Truffle oil (pour the soup in a plate in front of the feed of the dish).
Melt the oil in a large saucepan on a small fire. Add to the oil onion, pumpkin and prepare for 5 minutes, stirring.
Add garlic and bay leaf to pump and prepare for another 5 minutes, stirring.
Pour wine and allow the mixture to remove a few more minutes.
Then pour chicken broth. Increase the fire and bring the soup before boiling.
After the soup boiled, reduce the fire and leave the soup to languish on a slow heat for 10 minutes or until the pumpkin becomes soft.
When the soup will be ready, remove it from the fire and give a little cool. Remove the bay leaf.
Turn the soup in the puree with the help of a blender and return to the saucepan. Heat on a small fire to a hot state, stirring. Optionally, enter the cream. Add seasonings to taste.
Pour soup to 6 heated plates. Sprinkle each thin cheese plates.
In one portion - 205 calories.
Note: After cooking, this soup can be cooled and freeze. It can be stored in the freezer for three months.