I love Pumpkin Soup Spicy Flavor Explosion. This magical vegetable is very thankful. I love the autumn period when you can find all kinds of varieties in the shops. I like the most ordinary classic in the form of soups baked with vegetables or closing its flavors in jars for the winter. I know there are preparations ready to buy, but I prefer the ones I make. I can choose the ingredients according to my taste and most of all I know what I eat.
How to choose the best ingredients for Pumpkin Soup Spicy Flavor Explosion
Pumpkin: take the pumpkins as ordinary as you have. You can use these pumpkins in several ways, and you surely know that it is fresh. I don’t prefer canned pumpkin, although you can use it as you like or don’t have time to peel and cook. Then there will be a faster version of the pumpkin soup spicy flavor explosion.
Potatoes: use the potatoes you like. They will be blended to be suitable for baking and salad dishes that contain less starch.
Parsley: only fresh parsley and preferably not curled. It gives the soup flavor and character. It has a slightly spicy flavor that is very desirable in combination with thyme and sweet pumpkin.
Butter: butter, of course, is unsalted. You can change it to a vegetarian alternative, but only for this coconut oil is suitable, which works well as a substitute for butter.
Sour Cream: Sour cream may or may not be. By adding butter, the soup is very creamy and without cream.
Tips and tricks for Pumpkin Soup Spicy Flavor Explosion
- When you use whole pumpkins it’s a piece of cake and you can use them later in the kitchen. These are very valuable additions to salads, but you can also make roasted seeds and have a healthy snack to watch TV
- When you peel the pumpkins, it is worth first cutting them in half like watermelon and then into smaller ones, removing the 8 pieces, and then peeling the vegetable peeler. This is the safest way for me not to lose my finger while peeling it.
Other Recipes for Delicious Cream Soups
If you want a light and delicate soup that is also healthy and has anti-inflammatory properties, you must try this celery soup.
A classic of French cuisine is certainly Leek Soup. Leek is a very underrated vegetable but reigns supreme in French cuisine. It is a vegetable with amazing properties that can provide us with a long and healthy life, and at the same time tasty when prepared properly. It is low in calories and, thanks to the content of sulfur compounds, it is a vegetable that protects the circulatory system. It lowers blood pressure, triglyceride, and homocysteine levels. The compounds contained in leek have bactericidal and antioxidant properties, protecting the body against the harmful effects of free radicals.
This soup is perfect for autumn, it warms you up perfectly, provides a solid portion of vitamins and, above all, it tastes best even the next day. It is suitable for lunch at work and if we give up toast, it can also be included in an anti-inflammatory diet.
Creamy Broccoli Sweet Potatoes Soup
If you like creamy soups, be sure to try this Creamy Broccoli Sweet Potatoes Soup. Broccoli is one of my favorite green vegetables, the soup has been modified to be anti-inflammatory, which does not affect its taste at all and the properties are even more beneficial for the body.
Zucchini is another vegetable that I consider one of my favorites because not only can it be used to make many interesting dishes, from casseroles to soups and pancakes, but it is perfect for people who care about their health.
Pumpkin Soup Spicy Flavor Explosion
Ingredients
- 800 gr of peeled pumpkin
- 200 gr potatoes (optional)
- parsley bundles
- salt and pepper to taste
- a bit of nutmeg
- a bit of cayenne pepper
- 1 onion
- 2 tbsp butter
- 4 tsp sour cream
Instructions
- Clean the pumpkins, turn them and dice them
- Put the pumpkins into a pot and cover them with water. Salt a teaspoon of salt, put the rosemary sprigs.Cook until tender.
- I cook the potatoes separately so that there is not too much starch in the dish because I don't like it.
- Turn the onions and dice them into small cubes, then sauté in butter.
- When the potatoes are boiled, please put them in the cooked pumpkin and continue cooking.Put the glazed onion into the boiling pumpkin.
- Blend all the ingredients and season with spices, salt, pepper, nutmeg, and cayenne pepper.
- Serve with a teaspoon of sour cream and generously sprinkle with chopped parsley.