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They have good memories of pumpkin soup? Perhaps this dish reminds you of Halloween, you can enjoy with your family, trick or treating for food and other traditional dishes of the season. The biggest thing that you see on pumpkin soup recipes, however, not only for the case, but not a great time of year.
Pumpkin freezes well and can cook and freeze, but for months, until you are ready to make pumpkin soup. Alternatively, you can create a pumpkin soupRecipes with canned pumpkin.
How to Freeze cooked pumpkin puree
Pumpkin puree, pumpkin pie that must be sweet, not grainy pumpkins and select about six centimeters in diameter. Select pumpkins that businesses and orange are not weaknesses or bruising.
Wash the outside of the pumpkin in water, then cut in half with a serrated knife. Remove seeds and strings with a mass of ice cream scoop or spoon. Approximately chop pumpkin and microwave ovenin a bowl covered with a few inches of water for about thirty minutes or until top is not soft. You can do it on the stove for cooking, if you allow one hours, but I prefer this one.
As for the freezing and thawing of pumpkin
Scoop cooked pumpkin pulp from the skin and blend with a hand blender or conventional blender. Divide ziploc freezer bags or plastic containers, and until you are ready to make a pumpkin soup recipe. Then use thefrom frozen or thawed for a few hours at room temperature.
There are many recipes you can following pumpkin soup recipe is perfect for all year round and very easy to do. Offers eight people. You can do a day in advance, if desired.
Tasty Pumpkin Soup with Smoked Paprika Recipe
You will need:
2 1 / 2 kg of pumpkin puree
2 yellow onions, chopped
4 tablespoons butter
1st / 2 cup light cream
1 cup water
1 cup milk
4Cups chicken or vegetable broth
1 large green apple, peeled, cored and chopped
1 / 2 teaspoon ground cumin
1 pinch cayenne pepper
3 cloves garlic, minced
1 tablespoon smoked paprika
1 / 4 teaspoon dried sage, 1 sprig of sage
1 / 2 teaspoon dried thyme or 1 teaspoon fresh thyme
Salt and ground black pepper to taste
How to make it:
Melt the butter in a large frying pan over medium heat too hot and add the garlic and onions. Cook, stirring constantly, about 4Minutes or until soft. Add the cayenne pepper, cumin and paprika and stir for a minute. Add the pumpkin puree and apples cut.
Add the broth and let the water and mix well. Season, pumpkin soup, then bring to a boil, then lower the heat to low and partially cover the pan. Let simmer for 20 minutes, or until apples are soft. Puree the soup in batches in a food processor or blender until smooth.
If you want extra smooth, pass through a food mill after pureeing it. Put the soup backtake a pan and add the cream and mix the milk, good. With salt if necessary and serve hot.
You can use sprigs of parsley for garnish if you or serve as a cream soup on the vortex for a touch of class.
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