Delicate vegetable cream soup with pumpkin and broccoli with the addition of cream. The soup is light, slightly sweet from the pumpkin and very flavorful from the nutmeg. The soup is prepared as simply and quickly as possible, so its recipe has become one of my favorites. The soup is cooked not in meat broth, but in water, which also greatly simplifies the cooking process.

Compound:

For the soup:

• Pumpkin – 400-500 g
• Broccoli – 400 g
• Potatoes – 3-4 pcs.
• Cream (10%) – 1.5 cups
• Carrots – 1 pc.
• Onion – 1 pc.
• Nutmeg – 1 teaspoon
• Ground black pepper - to taste
• Salt - to taste

For croutons:

• Brown bread – 4-5 pieces

Preparation:

Wash the pumpkin, peel the skin and seeds and cut into large pieces.

Take small carrots, wash them, peel them and cut them into large pieces. Peel the onion and cut into 4 parts. You also need a small onion.

Wash the potatoes, peel and cut into large pieces.

Place the prepared vegetables in a saucepan, add water and place on the stove.

Bring the water to a boil and simmer the vegetables over low heat for 20 minutes until they are fully cooked.

If you are using frozen broccoli, add it to the pan with the rest of the vegetables after 5 minutes of cooking the remaining vegetables, without defrosting. If you use fresh broccoli, then after 10 minutes of cooking.

So, the total cooking time for all vegetables in the soup, except broccoli, is 20 minutes, and the cooking time for broccoli is 10-15 minutes. It is with this heat treatment that our vegetables will retain maximum benefits.

Remove the finished vegetables from the stove, pour the broth into a separate container.

Grind all vegetables using a blender until smooth.

Place the cream on the fire and bring to a boil, pour it into the vegetable puree. Mix the cream and vegetables thoroughly, you can use the blender again. Add salt, pepper and nutmeg.

Stir the soup thoroughly. If the soup turns out thick, then dilute it with the remaining broth to the required consistency.

By the way, the broth from this soup turns out very tasty and rich, don’t throw it away, but prepare another simple soup. Add vermicelli and sauteed vegetables to this broth, the fresh soup is ready.

Pumpkin soup is ready. All that remains is to fry the croutons. Take slightly stale bread and cut it into small cubes. Heat a little olive oil in a frying pan and fry the bread on all sides until golden brown.

Vegetable cream soup with pumpkin and broccoli is ready, serve it hot with croutons. This soup can also be garnished with fresh herbs or lightly fried sunflower seeds.

Bon appetit!

Below you can watch a funny video:

Calories: Not specified
Cooking time: 40 min

Who said that it is impossible to force a baby to eat the vitamins he needs without hysterics, persuasion and lamentations? Easily. To do this, you just need to veil foods that are inedible from the child’s point of view under a dish that will primarily interest him. For example, a healthy, but “unloved” soup just needs to be modified, and it automatically becomes not just a favorite, but often required. How to do it? Very simple. We cook an ordinary soup with the products we are used to, and at the end we add the finishing touch: using a blender, beat all the ingredients in the soup until a homogeneous mass is obtained. And believe me, a child who is used to picking out an onion or a cabbage (by now most mothers probably smiled bitterly, remembering this picture) will at least be confused at first, but then he will become interested and start trying, and this means that the first victory in the daily duel - received. And if your child is also a fan of science fiction cartoons, then this will become an additional theme for the soup to become closer to him (after all, it is the heroes from Alphacentauri who are charged with a single-colored thick substance in the morning, and then travel across the expanses of the Universe in search of new adventures).
So, it will take about 40 minutes to prepare the broccoli and pumpkin puree soup. The recipe makes 6 servings.

Ingredients:

- pumpkin – 900g;
- broccoli – 450g;
- carrots – 1 piece;
- onions – 1 piece;
- lemon juice – 1 tbsp;
- garlic – 2 cloves;
- pumpkin seeds (for decoration) – 1 tsp;
- salt, ground black pepper - to taste;
- sunflower oil (for frying) – 3-5 tbsp;
- boiling water – 0.7 l.

Recipe with photos step by step:

Let's start bringing the broccoli and pumpkin cream soup recipe to life.




Peel the pumpkin for soup and cut into small pieces.




Wash the broccoli in water and divide it into inflorescences.




Cut the onion in half and then into thin half rings.






Grate the carrots on a coarse grater.




Place a saucepan or deep frying pan on the fire and pour in sunflower or olive oil.




Pour the onions into the pan and sauté for 2-3 minutes.




Next add carrots. Stir and sauté for another 2 minutes.






Add spices: salt and ground pepper. You can also add other favorite seasonings to the broccoli and pumpkin soup.








Squeeze the garlic using a press.




Pour boiled water into the saucepan so that it completely covers the food.




Immediately add broccoli florets to the pumpkin soup, stir, cover with a lid, bring to a boil, reduce heat and cook for 20-25 minutes.




10 minutes before the end of cooking, squeeze the juice from the lemon and add to the soup.




Using an immersion blender, puree the cooked vegetables until smooth.
To make broccoli puree soup more high in calories and nutritious, you can add 150-200 ml of 10% cream (then it will get a different name, namely: cream soup).




Pumpkin and broccoli puree soup is ready!
Pour into deep portioned plates and sprinkle pumpkin seeds (parsley or dill) on top.




Bon appetit everyone!
Not just soups... Recipes

It seems that preparing it is as simple as that: take any vegetables and cook them! But no: each vegetable has its own taste, which can change when processed. Therefore, here it is not only about vegetables, but also about their combinations, and especially about special additives.

Take pumpkin, for example. Its main taste is sweet, so you need to think about how much to put in the soup and how to drown out the excess sweetness.

Sweet is good for summer: this taste is cooling. In the cold season, you can pay more attention to hot and sour - these are warming tastes. The salty taste also warms, and you need to be as careful with it as, for example, with spicy. And you also need to take into account the weather outside, as well as individual preferences, because any body feels what it needs at one time or another.

I understand that it’s difficult to take into account all the parameters, but you can learn!

AUTUMN SOUP WITH PUMPKIN, BROCCOLI AND CELERY

The main ingredients are in the title photo: butternut squash, broccoli, celery (leaves and stems), sweet red pepper (I used kapiya), potatoes, onions, and garlic if desired.

Spices: savory (saturea), ground cumin, hot paprika (or any hot red pepper, fresh or dried). I add some turmeric powder or ground sweet paprika. As for salt, it is minimal here, because celery is present.

Each housewife will get her own version of the soup if she takes the listed vegetables in a certain proportion or replaces the spices. My proportions for a family so that the soup is not very sweet: 1 palm-sized piece of pumpkin, 1 long stalk of celery with leaves, 1 large potato per person, 2 broccoli florets per person, 1 sweet red pepper, ¼ onion, 1 teaspoon with a top of all spices. The amount of liquid depends on the desired consistency of the soup.

All such soups are prepared quickly, but to get the taste of vegetables, pumpkin and broccoli can be added when the soup is almost ready.

If desired, you can puree it, serve with sour cream, croutons/croutons.

To serve, I cut strips of gray grain bread and fried it in olive oil with the addition of Provençal herbs.

SOUP WITH PUMPKIN, RADISH AND LEEK

Ingredients: butternut squash (same quantity), 1 black radish, leek (palm-length piece), potatoes (same quantity), fresh bell pepper (1 each red and white), 1-2 cloves of garlic.

It turns out to be a completely different soup, but if you overdo it with pumpkin, then all your autumn soups with it will be similar to each other :)

Spices: thyme, sage, savory (saturea), turmeric, hot paprika. You can also add ginger, bay leaf, and peppercorns to such soups.

What may not please someone: The spicy radish becomes sweet in the soup. Or, to put it another way, its pungent taste is not felt. I have already made soups with different types of radishes, and I know about it.

You can first stew the leeks with garlic and then add them to the rest of the vegetables: it will be tastier.

There is no celery or cabbage here, so the soup has different flavors, but it still turned out sweeter than described above. In the photo - an option with tarhona to make it more satisfying (however, any pasta also has a sweet taste) + aromatic oil with sage (for the oil recipe, see my article about Gordon Ramsay). I once showed a summer version of this soup, but now I cooked tarhonya separately (see).

The conclusion is confirmed in practice: What is important is the combination of vegetables, the spices taken in each specific case, and even the appropriate processing of the ingredients, so you need to know their natural properties. For example, I know for sure that mono-soups (such as puree soups from pumpkin, broccoli or cauliflower) will not work in my family, even if they are advertised with Michelin stars :)

Both ideas will go to me, and if Inna wants broccoli soup, she can take it for herself

Not everyone has tried or heard about the tree mushroom; it is also called chaga. But in China it is very common, and, surprisingly, they not only eat it, but also drink it! Easily brewed in a teapot or thermos, like green tea. The Chinese say that the mushroom is very useful and heals many things; it is compared to ginseng root for its healing properties.

I have never come across chaga in dry form to try drinking it, but the pickled mushroom is sold at the most common market. I've walked past sellers of sauerkraut, Korean carrots and pickles hundreds of times, but I've never noticed chaga. It turns out that the mushroom has been on sale for a long time, its price is not high, but its taste is incredible! 1 kg of pickled mushrooms costs no more than 100 rubles, I pay attention to this because for the holidays everyone usually prepares salads or mushroom snacks and does not pay attention to the underrated, tasty plant product - chaga.

The mushrooms are black, they have such a thin, delicate, lacy edge (edge). They are marinated in vinegar and garlic, the latter tastes good. With chaga, I bake potatoes in the oven, prepare vegetable side dishes, like broccoli with pumpkin, make fresh salads (I’ll also share with you my culinary pampering :) I haven’t tried adding it to soups, since vinegar is present.

I want to show how I like to cook chaga with vegetables. The market is filled with fall vegetables right now, so broccoli squash has become my top choice.

Ingredients:

• pumpkin;
• broccoli florets;
• chaga;
• sesame;
• vegetable oil;
• salt;

Also a tasty and healthy side dish, try it if you appreciate vegetable dishes.

How to cook wood mushrooms with vegetables

When preparing salty pumpkin dishes, choose one with a greenish peel; it is not very sweet and does not boil into porridge. I peeled a small slice of pumpkin, cut it into cubes and triangles - how it turned out.

Then I poured 3 tbsp. l. olive oil in a frying pan, wait until the oil boils. And she carefully placed the pumpkin. I fried it over medium heat, letting it warm up inside and brown on the outside.

I was cooking broccoli on another burner. Filled it with water and lightly salted it. I cooked small inflorescences for exactly 5 minutes!

The pumpkin is browned and just begs to be eaten :) I also sprinkle it with sesame seeds, it will be tastier. Fry the sesame seeds for 1 minute.

I add chaga. I heat the mushrooms for 3-4 minutes, the vinegar evaporates, it seems to me. And the garlic marinade is distributed over the vegetables. I haven’t salted it yet, because the mushrooms are already salted. Everything here is to taste.

They are covered with mucus, as is always the case with pickled mushrooms.

I drain the water from the broccoli. And put them in the frying pan with the pumpkin too.

I put it beautifully on a plate. I think the side dish, where the main characters are pumpkin with broccoli and mushrooms, is beautiful, bright, worthy of any holiday table.

Another interesting option is to mix these fried vegetables with Chinese cabbage, then you get a warm salad with mushrooms. It’s also beautiful, festive and delicious.

Have a nice 🙂 from Angelica!