Soups with a puree or creamy consistency are still exotic in our kitchens. We understand that we need to wipe the soups for children, and we ourselves, out of habit, eat traditional first courses - it's faster and easier. However, a food processor or blender is in every kitchen today, so we see no reason to deny ourselves aristocratic dishes. We offer a recipe according to which you can make cream with cream - it's not at all difficult, healthy and tasty.

Basic rules for making cream soup

Cream is an advanced creamy pumpkin soup. The methods of preparation of these dishes are almost the same, but the cream has a more delicate structure. The recipe in general looks like this: all components are boiled, crushed and diluted with milk or cream. Nothing complicated, but the devil, as usual, is in the details. If you master at least one recipe for making cream soup, then you can experiment and compose your own dishes, combining tastes and aromas.

Pumpkin cream soup with cream and mushrooms is a favorite dish of the French, Italians prepare creams with spinach and parmesan, and Scandinavians prefer the salmon recipe. Local restaurants usually offer multi-ingredient vegetable soups. Ingredients can be anything: vegetables, meat, mushrooms, fish, cheese - experiment and feel free to compose your own recipes.

• The cream soup is cooked in broth, and the cream soup is cooked in milk, cream or sauce. To add spice to the taste, spices, ground nuts and even alcohol are added to creams.
• Food must be boiled or stewed and chopped until creamy. If your recipe contains cheese, grate is enough.
• Cream (milk) should be added hot.
• To thicken the soup, lightly fry the wheat flour in butter and gradually pour hot cream into it so that no lumps form. Salt and spices are added at this stage.
• There is always one main component in the basis of a cream, the taste of which must remain distinct and recognizable.

Creamy Pumpkin Soup with Cream

Servings - 4, cooking time - about one hour.

Pumpkin is a healthy and tasty product that preserves vitamins until deep winter. The fiber of this vegetable is easily digestible, so the recipe can be recommended to everyone, without exception. Buy a small round or butternut squash and cut it into several pieces so you can be sure that no pathogenic bacteria have lodged on the pulp.

We need the following products:

• Two glasses of cream.
• About one kilogram of pumpkin pulp.
• Two heads of onions.
• About 100 g of butter.
• Two to three tablespoons of wheat flour.
• A little sunflower oil for frying onions.
• Two small potatoes.
• A teaspoon of grated ginger.
• Peeled pumpkin seeds - about a third of a glass.
• Greens, pepper, salt.
• Ham - optional.

Let's start making creamy pumpkin soup with cream:

1. Cut off the crust from the pumpkin and cut out the middle.
2. We peel potatoes, onions, garlic.
3. We grind everything. The shape doesn't matter, but the smaller pieces will cook faster.
4. Rub the ginger on a fine grater. If you don't like the taste of ginger, you can replace it with another spice, such as ground nutmeg.
5. In a saucepan with a thick bottom, heat the vegetable oil and one spoonful of butter. In butter, the aromas of onions and garlic will be brighter, and we add vegetable oil so that the vegetables do not burn.
6. Fry the onion until translucent, add the garlic and ginger. The garlic should not burn, so we constantly stir the mass.
7. We put pumpkin and potatoes in a saucepan, fill everything with water flush with vegetables.
8. Cook over low heat for about half an hour, stirring occasionally.
9. Heat a tablespoon of butter in a frying pan, carefully pour the flour, fry, stirring constantly, until it begins to brown.
10. We heat the cream and slowly pour it into the pan, where the flour is fried. Stir, bringing the mass to a homogeneous consistency. Add salt.
11. When the pumpkin and potatoes are ready, drain the water from the pan, leaving very little at the bottom.
12. Grind in a blender until smooth.
13. Pour hot cream and flour into mashed potatoes, beat with a blender again.
14. If our soup is with ham, cut it into thin strips, put in a saucepan, stir and heat over low heat, not allowing it to boil.
15. Add some black pepper.
16. Our creamy pumpkin soup with cream is ready. Decorate each portion with finely chopped herbs and peeled seeds.

Eat to your health!

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