World lunch: recipes for soups by Julia Vysotskaya from different countries. Delicious pumpkin puree soup from Yulia Vysotskaya First courses recipes from Vysotskaya

Soups should be eaten daily. But how do you prepare them to please children and adults? Of course, original recipes from the famous TV presenter will come to the rescue. Nobody will refuse such a treat. not only tasty, but also healthy. Even those who mistrust this product will change their minds by trying from Julia Vysotskaya. In her arsenal there is a recipe for every taste: spicy, dietary and spicy.

Useful properties of pumpkin

Pumpkin is an affordable product that also contains many useful vitamins and elements. Magnesium, potassium, iron, calcium, fiber, sugar, proteins - this is just a small list of very necessary substances for the body.

This vegetable is useful for stomach diseases, atherosclerosis, tuberculosis, diabetes, gout and many other diseases. Considering all the advantages of pumpkin, it is necessary to regularly include it in the diet. There is even a special diet based on this vegetable that helps to improve the condition of the body.

Delicate pumpkin soup

Making pumpkin puree soup can be very simple, with a minimum set of products. You will need for this 300 grams of pumpkin, peeled and seeds, one medium onion, a small spoonful of grated ginger, 150 grams of carrots, the same amount of olive oil and one clove of garlic.

First, we prepare all the ingredients. Cut the pumpkin and carrots into medium cubes. Then we put them in a saucepan and fill with water so that it slightly covers the vegetables. We put the container on the stove and cook over medium heat. Do not forget to salt them a little. Meanwhile, finely chop the celery, onion and garlic. Fry these ingredients in olive oil and add ginger and steamed pumpkin with carrots to them. Now grind all the ingredients with a blender and serve the finished dish to the table. The result is a dietary pumpkin puree soup. This dish can be supplemented with fresh herbs, bell peppers and croutons.

Pumpkin and cream

To make the taste of the dish more delicate, cream is used. This pumpkin soup from Yulia Vysotskaya is perfect for baby food. For cooking, take 600 grams of pumpkin, a glass of cream (can be replaced with fat milk), 50 grams of hard cheese, vegetable oil, one medium onion, bay leaf, salt, red pepper, sugar, cinnamon and some peeled pumpkin seeds (can be replaced with walnuts) ...

Prepare pumpkin puree soup in a heavy-bottomed saucepan. Peel the vegetables, and then cut the pumpkin into small cubes. The smaller the pieces, the faster the cooking process will take place. Pour vegetable oil into a saucepan and fry chopped onion with all the spices in it. Then add pumpkin to this mass, mix and close with a lid. Simmer all ingredients until tender (about 15 minutes). If the consistency is very thick, then you can add a spoonful of water. When all the ingredients are ready, remove and puree. A blender is perfect for this. Heat milk or cream separately and add them to puree. Mix everything and heat over low heat. Fry the seeds separately and add them to the plates. Then, sprinkle with a little cinnamon, serve our puree soup. Pumpkin and cream go well, they form extraordinary flavor notes.

Pumpkin and shrimp

The dish turns out to be more satisfying if you add chicken fillet or shrimp. This is very good for making it tasty and nutritious. For cooking, you need to take 400 grams of pumpkin, 700 milliliters of broth, one medium onion, 125 milliliters of cream, two tablespoons of vegetable oil, a small pod of 150 grams of prepared shrimp, salt, pepper, sugar and green onions.

Peel the pumpkin and cut into large cubes. Chop the onion and mix the two ingredients. Add a spoonful of vegetable oil to this mass and simmer until tender. Then pour the broth into the pumpkin mixture and mash it using a blender or a simple crush. Last of all, pour the cream into the pumpkin soup from Yulia Vysotskaya. Heat the dish over medium heat and add all the spices to taste. Fry the pre-peeled shrimps separately. This will take about 3 minutes. We add them to each bowl of soup. Decorate the dish with finely chopped herbs and serve.

Peppercorn soup

What else does Yulia Vysotskaya offer to cook from this vegetable? Pumpkin puree soup for spicy food lovers. We take one liter of chicken broth, one red bell pepper, 1.5 kilograms of pumpkin, onion, one sweet potato, bay leaf, one medium apple, a large spoonful of curry, salt, pepper (0.5 small spoon), two large tablespoons of grated ginger , three peeled cloves of garlic, butter (for frying), cream and lemon juice.

Cut the onion and pepper into small pieces. Sweet potato, apple and pumpkin - in larger pieces. You can use regular potatoes instead of sweet potatoes. Three ginger root with a grater, and chop the garlic in any way. We take a saucepan with a thick bottom and fry the onions and sweet peppers in it. Then add the garlic and ginger. After a minute, put the apple, sweet potato, pumpkin in a saucepan and drain the broth. Now you can put in all the seasonings, the amount of which you can adjust to taste. Bring soup to a boil and reduce heat. Simmer vegetables for about 20 minutes, until tender. Then we leave it to infuse for 30 minutes. Remove the bay leaf and mash it. Pour Yulia Vysotskaya's pumpkin puree soup into bowls and add cream and lemon juice. Also, this dish is served with roasted croutons and pumpkin seeds.

Curry puree soup

The spices give this dish an incredible flavor. Just always remember that they should not interrupt the aroma of the main ingredient. For cooking, take a kilogram of peeled pumpkin, 4 tablespoons of butter, a medium-sized onion, a large spoonful of vegetable oil, 100 milliliters of cream, a spoonful of curry, a little water, salt and fresh herbs.

Cut the pumpkin into large pieces. Take a large saucepan and melt butter and vegetable oil in it. Cut the onion into large pieces and fry until golden brown. Then add spices and pumpkin to the pan. Mix everything and simmer for about 10 minutes until the vegetables are soft. If the mixture is thick, then add a little water. Then grind the finished soup to a puree consistency and salt to taste. Add the cream and heat the dish a little. Serve with herbs, croutons and cheese. It turns out a delicious pumpkin soup, the photo of which is shown above.

Vegetarian dish

Almost all pumpkin soups that do not use animal products can be called vegetarian. Here is another such recipe. Take 500 grams of pumpkin, one medium carrot, one vegetable oil and spices (coriander, cumin, turmeric, pepper and salt). You will also need some water.

Peel the carrots and pumpkin and cut them into small cubes. Then we put them in a saucepan and pour in a little water so that it barely covers the vegetables. We put the container on fire. In a skillet, fry chopped celery with spices in oil. Then we spread it to the pumpkin with carrots. When all the ingredients are ready, pour the broth into a separate bowl. We make mashed potatoes with a blender, adding a little broth and bringing the dish to the desired consistency.

Making pumpkin puree soup is very easy, especially when the recipe has been verified by a professional. If you use meat (preferably chicken) broth, chicken fillet or shrimp, you get a hearty, nutritious dish. If you take only vegetables, spices and herbs for cooking, then you can serve soup to a lean and vegetarian table. Roasted pumpkin seeds will add a special piquancy to the dish. They are added to plates in small quantities. Be sure to serve croutons or slightly dried bread with pumpkin soup. This light and healthy dish will appeal to both adults and children.

A hearty homemade meal is impossible to imagine without a mouth-watering aromatic soup. Variations of the first courses can be very different. Someone loves cabbage soup with meat, while someone loves a light mushroom cream soup or homemade chicken noodles. In the preparation of soups, there is always a place for culinary experiments, but your favorite dishes based on family recipes will especially delight your household. Choose a recipe from our selection and cook with pleasure!

Prepare a traditional Finnish dish for lunch according to the author's recipe. Fish soup with milk or cream is very tasty and aromatic. If you like thick soups, increase the amount of potatoes or mash them partially in mashed potatoes. On the second day, the soup will be even tastier. Help yourself!

Homemade noodle soup is especially good in early spring, when you want bright colors, warmth and sun. The author recommends adding different vegetables, some chicken and fresh herbs. Bon Appetit!

Taste the original borscht from the author's family recipe. To make the dish especially tasty, prepare a good broth, use aromatic spices and fresh herbs.

Shrimp goes well with this soup. You can fry 3 pieces on a skewer (in a skillet with butter) and put on top of each plate. Melba will also be a wonderful combination with toasts. Thanks for the author's recipe!

Almost everyone remembered the steaming plate of thick mushroom soup. This is a dish from our childhood. This soup is good without any additions, but the author could not resist and cooked croutons with garlic!

Prepare a fragrant hodgepodge in a clay pot! It's incredibly delicious! The author recommends using vegetables, hearty broth and smoked meats that you like best. Bon Appetit!

The taste familiar from childhood, rich aroma, lightness of this dish will delight the whole family. And the simplicity of preparation will appeal to you. A minimum of ingredients, a proven recipe, a pinch of love - and a wonderful family dinner is ready. Thanks to the author for the recipe!

Fresh mushrooms are best cleaned with a dry brush and not washed - they absorb liquid like a sponge, become watery and lose their aroma. If you don't have frozen porcini mushrooms, soak dry porcini mushrooms, and then fry with onions. Onions or red onions can be used instead of shallots.

Delicate pumpkin soup with red lentils according to the author's recipe. Be sure to add some spices to taste and serve with pumpkin seeds. Everyone at home will like it!

This thick and rich pickle with barley and aromatic meat broth will surely please the household and may well become your family's favorite first dish! Thanks for the author's recipe!

You can find even more recipes with detailed step-by-step instructions and photos in the section. Bon appetit and great mood!

Minestrone is a heritage of Italian cuisine. The history of the world famous soup dates back to the 16th century. The original composition included beans, herbs, onions and lard. The potatoes and tomatoes that arrived from the New World were soon included in the recipe. The peasants added rice and peas to it for nourishment. In wealthy houses, soup was cooked in meat broth. The canonical recipe for minestrone today cannot be found even in Italy itself. So, in the north of the country, they put slices of bacon and peas in it, in the central part - pesto sauce, and in the south - beans or chickpeas.

There is an unusual version of minestrone.

Cut the white part of the leek stalk into half rings and fry in butter until transparent. Remove coarse petals from 150 g of artichokes, chop into pieces and simmer with onions for 5 minutes. Add 150 g of chopped asparagus, diced zucchini, 100 g of young beans, 150 g of green peas. Fill the vegetables with water so that it barely covers them. Bring the soup to readiness over low heat, salt and pepper to taste, pour in 50 ml of cream. Serve minestrone best with grated pecorino and mint.

The rebellious spirit of Spain

The most famous soup in Spain is, of course, gazpacho. Fun fact about the soup: It wasn't until the 16th century that unshakable ingredients like tomatoes or bell peppers appeared in the recipe. Although the Spaniards have been preparing gazpacho since the 12th century. True, then they boiled it in water with the addition of olive oil, generously seasoning with bread crumbs and garlic. Like the minestrone, the composition of gazpacho varies according to the taste preferences of the locals. For example, in the province of La Mancha, it is supplemented with pieces of rabbit or chicken. In Cordoba, the soup is served with dried almonds, and in Malaga, even with an omelet.

Julia Vysotskaya suggests using a classic set of fresh vegetables. Finely chop 3 medium cucumbers, 3 multi-colored sweet peppers, 3-4 green onions feathers, a couple of celery sprigs. Scald 4 large sweet tomatoes with boiling water, remove the skin, put the pulp in a blender bowl. Add half the chopped vegetables, 2 cloves of garlic, 1 tsp. grated chili. Beat all the ingredients to a puree consistency, put salt and black pepper to taste, put in the refrigerator for an hour.

Everything is mixed up in Thai soup

The list of soup recipes from different cuisines of the world will fade without Thai soup. Tom Yam Kung made from seafood is especially popular. In Thailand, in addition to shrimp, it flaunts crabs, mussels and clams right in shells. Especially . The soup is brought to the table in a metal bowl with handles, somewhat reminiscent of our samovar. A pipe protrudes directly from the soup with coals burning inside, the heat of which is supported by a blower from below.

Thai soups peacefully coexist with sweet coconut milk, salty fish sauce, fiery chili paste, bitter roots and citrus sourness. The secret of a harmonious taste is in precisely adjusted proportions. If you are not ready for such culinary experiments, try Thai chicken soup from Julia Vysotskaya.

To begin with, cook 1.5 liters of broth from carrots, onions and a head of young garlic. Remove the vegetables at the end. Chop another onion and 2-3 cloves of garlic and put in the broth along with half a fresh chili pepper without seeds, 1 tbsp. l. rice vinegar and 3 cloves buds. Next, pour half of the coarsely chopped fork of young cabbage, cook the broth for 3-4 minutes over high heat and filter.

Bring it to a boil again, add 200 g of chicken fillet in strips and the remaining cabbage forks, now finely chopped. After a couple of minutes, put a pack of rice pasta and bring the soup to readiness. Grind a handful of cilantro, 100 g of soy sprouts, half a chili pepper and 5 green onions. Add this spicy platter with soy sauce to Thai soup before serving.

Placers of Mexican gold

Corn in Mexico is a product of national importance. Various sources claim that this cereal was cultivated here either 5 or 12 thousand years ago. At the same time, the primitive ears were several times smaller than the modern ones. Today, Mexicans grow about a thousand varieties of corn. In addition to the well-known white and yellow, they can boast of red, blue and even black corn. It is not surprising that it can be found in all dishes, without exception, including soups.

Yulia Vysotskaya's signature recipe will be appreciated by lovers of cream soups.

Cut off 4 medium corn cobs. Chop the onion head into small cubes, fry in corn oil until transparent in a saucepan. Pour out the grains, simmer for a couple of minutes, pour a liter of boiling water and cook over low heat for half an hour.

Leave a small part of the corn kernels, puree the rest with a blender. If the mass is thick, pour in some corn broth. Add 100 ml cream, whole corn kernels, white pepper and salt to taste. Another important touch. Let the whole red bell pepper stand in the oven for 10 minutes at 200 ° C, then close it briefly in a plastic bag. The thin skin will now come off by itself. We clean the fruit from seeds and partitions, grind the pulp separately in a blender. Add pepper puree to corn soup and sprinkle with parsley leaves before serving.

Beetroot soup of discord

Cold beetroot, also known as beetroot, is found on the menu in many countries. The authorship of the original recipe is disputed by Belarusians, Lithuanians, Poles and Ukrainians. The true story of the origin of the soup has been lost over the centuries. The main ingredients are the same for everyone, but the additives are different. The palm tree in terms of extravagance belongs to Lithuanian chefs. According to ancient records, they added frog to the soup as a cooling component. In Russia, cold beetroot was prepared on the basis of beet kvass. Dry red wine can be found in modern variations.

Many people try to keep track of their diet by eating only healthy foods. But in most cases, such dishes are quite modest and do not have high taste. But there are many options for preparing not only healthy, but also incredibly delicious breakfasts, lunches and dinners. One of them is pumpkin puree soup, the recipe for which is extremely simple.

Is it worth making a pumpkin soup?

As you know, pumpkin is a unique vegetable garden that combines a huge amount of vitamins, minerals and other useful substances. In particular, this fruit contains a large amount of beta-carotene - the prototype of vitamin A. In order for it to be fully absorbed by the body, it must be consumed along with fats. That is why pumpkin is so useful to eat in soup, which is added with butter or cream.

In addition, the delicate creamy consistency of the dish easily saturates without overloading the gastrointestinal tract, which is very important for baby and diet food. Pumpkin puree soup is a rich taste and maximum benefits.

Making Pumpkin Puree Soup

Bright and flavorful, creamy pumpkin soup can be prepared in a variety of ways, with the addition of interesting ingredients and spices. But everyone should know the classic recipe, the simplest and fastest.

Classic recipe

The most common soup from the "Queen of Autumn" will delight you with a delicate sweetish taste and amazing aroma.

Ingredients:

pumpkin - 400 g;
carrots - 2 pcs.;
potatoes - 2-3 pcs.;
chicken broth - 1 l;
onion - 1 pc.;
garlic - 1 clove;
celery - 1 stalk;
salt, vegetable oil.

Preparation:

Wash the pumpkin well, peel it with a sharp knife and remove the seeds. Do not throw them away, they will still be needed.
Cut the fruit into wedges.
Chop potatoes and carrots at random.
Put all the vegetables in a saucepan and cover with broth (you can just boil water).
Season with salt and simmer for 20-30 minutes, covered.
At this time, finely chop the celery, onion and garlic and sauté in butter.
Transfer the roast to a saucepan.
When the vegetables are done, beat them with a blender until they are very smooth and creamy.
Fry the seeds extracted from the fruit and garnish the soup with them.

If desired, you can add a little cheese to this soup and punch again with a blender.

Diet soup

Pumpkin is a low-calorie product containing a large amount of nutrients, so it can be used for dietary nutrition. It is especially good to eat such a light soup for people with diseases of the gastrointestinal tract. The minimum of ingredients in the composition will allow you to enjoy the dish during the fast and is suitable for vegetarians.

Ingredients:

pumpkin - 400 g;
onions - 1 pc.;
ground ginger - 0.5 tsp;
salt.

Preparation:

Peel the pumpkin and cut into small cubes.
Place the pieces in a saucepan and cover with a glass of water. Simmer without oil, covered for 20 minutes.
Chop the onion and add to the pumpkin. Put out another 10 minutes.
Add ginger for a unique flavor.
When the pumpkin is soft and juiced, beat it with a blender until puree.
Garnish with low-fat sour cream and herbs if desired.

A very simple low-calorie soup is ready. Be sure to add ginger to your dietary meal: it speeds up the metabolism.

Cooking for kids: recipe with milk or cream

At the stage of growth and development, the child desperately needs the substances contained in the pumpkin. For baby food, it is better to use a nutmeg vegetable: it has a sweet taste. Your little one will be happy to eat this delicate, colorful and healthy soup. It should be diluted with milk or liquid cream.

Ingredients:

pumpkin - 200 g;
potatoes - 1 pc.;
carrots - 1 pc.;
milk or cream - 100 ml;
sea salt.

Preparation:

Peel vegetables and cut into small wedges.
Put carrots and potatoes in boiling water, after a few minutes - pumpkin.
Season with salt and cook for 30 minutes.
Punch the finished vegetables with a blender.
Pour in milk and bring to a boil, stirring occasionally.

Feed this soup to your baby 1-2 times a week.

See also: Broccoli Puree Soup: Delicious Recipes

Fragrant soup with a special "texture"

Velvety, aromatic and sunny soup will cheer you up with its bright color and will warm you in the cold season.

Ingredients:

pumpkin - 500 g;
potatoes - 3 pcs.;
low-fat cream - 200 ml;
onions - 2 pcs.;
olive oil - for frying;
loaf - 3 slices;
salt.

Preparation:

Chop the onion and fry a little in olive oil in a saucepan.
Cut the potatoes into small slices and add to the saucepan.
Cut the peeled pumpkin into cubes and add to the potatoes.
After a few minutes of frying, pour boiling water over (so that it slightly covers the vegetables) and leave to simmer for 20 minutes until the water boils away.
Put the prepared dressing in a blender and chop. Salt.
Pour the cream into the freed pan, heat for 10 minutes.
Cream can be poured with a "cap" on mashed potatoes separately into each plate, or you can mix in a saucepan.
Cut the loaf into cubes, make croutons in the oven or in a skillet and decorate the soup with them.

The result is a wonderful creamy soup made from autumn vegetables with a delicate creamy taste.

"Meat" recipe: first course with chicken

For those who like more satisfying and rich first, this method is especially suitable. This soup is not very quick to make, but well worth tinkering with.

Ingredients:

pumpkin - 600 g;
chicken breast - 500 g;
potatoes - 3 pcs.;
carrots - 2 pcs.;
onions or green onions - 1 pc. or 3 stems;
garlic - 3 cloves;
hard cheese - 40 g;
butter - for frying;
lemon juice - 2 tbsp. l .;
salt, pepper, herbs, sour cream for dressing.

Preparation:

Boil the chicken breast (or fillet) with spices (such as celery or parsley) for about 20 minutes.
Peel the pumpkin, remove the seeds and peel. Since this fruit requires a longer cooking time than other vegetables, chop it finely.
Cut the carrots and potatoes into large slices.
Melt a piece of butter in a roaster and fry the finely chopped onion.
Add the carrots and lightly fry too.
Fill in potatoes and pumpkin. Pour the broth in which the chicken was cooked (about 1 liter).
Cook the vegetables for 20 minutes, then add the garlic that has been pressed through a press.
Punch with a blender. Adjust the thickness of the soup with the amount of broth.
Add salt and pepper, pour in lemon juice.
Sprinkle with grated cheese and chopped chicken on top. Bring the soup to a boil again and turn off the heat.

Garnish the nutritious soup to taste with herbs, croutons, sour cream or dried apricots.

Cooking pumpkin soup with cheese in a slow cooker

In a slow cooker, it will not be difficult to cook such an interesting, more spicy than usual soup.

Ingredients:

pumpkin - 600 g;
onion - 1 pc.;
potatoes - 4 pcs.;
apple - 1 pc.;
garlic - 1 slice;
cream cheese - 250 g;
ginger - slice;
curry - 1 tsp;
salt, vegetable oil.

Preparation:

Cut the onion into half rings and chop the garlic. Grate the ginger.
Pour vegetable oil into a multicooker container. Set the "Fry" program and cook the vegetables for 10 minutes with the lid open.
Add curry 3 minutes before the end of the program.
Chop a medium-sized peeled pumpkin, potatoes and an apple. Add to a multicooker and fill with water (1.5 L).
Salt. Cook on Soup for 40 minutes with the lid closed.
Add cheese and blend into the mixture.

The subtle sourness of an apple, the sweetness of pumpkin and the spicy spice of curry and ginger - this recipe for pumpkin puree soup with cheese will pleasantly surprise with such a unique flavor combination.

Recipe from Julia Vysotskaya

Try this original, rich, thick and gourmet soup from a famous TV host.

Ingredients:

pumpkin - 500 g;
carrots - 1 pc.;
potatoes - 2 pcs.;
apple - 1 pc.;
onion - 1 pc.;
garlic - 2 cloves;
hot pepper - a small piece;
cream - 150 ml;
butter - 1 tbsp. l .;
olive oil - 1 tbsp l .;
freshly squeezed orange juice - 2 tbsp. l .;
ground ginger - 1 tsp;
nutmeg - 1 tsp;
salt, black pepper.

Preparation:

Cut the peeled pumpkin into medium-sized pieces.
Also dice the carrots and potatoes.
Finely chop the onion and hot peppers, chop the garlic. If the child will eat the soup, it is better not to add the latter.
Pour olive oil into a saucepan and heat a little. Then add a slice of butter, melt. Sauté the onion and garlic for 3 minutes.
Sprinkle with ginger and nutmeg for an amazing scent.
Add carrots and simmer for a minute over high heat.
Pour in 3 tbsp. l. water and wait until it boils.
Cover the soup with a lid and set the temperature to minimum. Cook for 10 minutes.
Add pumpkin, potatoes and peppers. Put out 5 minutes.
Chop an apple and place in a saucepan.
Pour boiling water over. Cook for another half hour.
Whisk with a blender until puree.
Pour in the cream and orange juice. Season with salt, add spices and bring to a boil again.
Garnish the finished soup with grated cheese and sprinkle with pumpkin seeds.

A very unusual and mouth-watering soup with orange aroma and sweetish taste. If the puree is too thick, add more cream.

Pumpkin puree soup can be simple with a minimum of ingredients, or sophisticated with unexpected ingredients. The main thing is that no matter what recipe you want to cook it, it will always be very healthy and amazingly tasty, and it will definitely please consumers of all generations.

peeled pumpkin - 0.5 kilograms;
medium-sized potatoes - 2 pieces;
medium-sized carrots - 1 piece;
medium-sized apple - 1 piece;
onion - 1 piece;
garlic - 2 cloves;
butter - 1 tablespoon;
olive oil - 1 tablespoon;
cream - 0.5 cups;
orange juice - 2 tablespoons;
ground ginger - 1 teaspoon;
nutmeg - 0.5 teaspoon;
a small piece of hot pungent pepper;
ground black pepper - to taste;
salt to taste.

Cooking process:

1.First, let's prepare the pumpkin. Cut it open and carefully remove the seeds and peel off the skin. For easier removal, cut the halves into smaller pieces. Then cut the peeled pumpkin into large cubes.

2. Peel carrots and potatoes, rinse. The vegetables should now be cut into medium-sized cubes.

3. Peel the onion, also cut into medium cubes. The chives need to be peeled and chopped with a knife. If little children will not eat the soup, then wash and cut the hot pepper. If it is also intended for babies, then the pepper, of course, should not be put.

4. Now take the saucepan in which we will cook the dish. Melt the butter in it, add the required amount of olive. Turn on low heat and add onion and garlic to it. Fry for about five minutes, the onion should become transparent and soft as a result. Then add spices - nutmeg and ginger. Fry for another two minutes.

5.After the delicious aromas begin to float in the kitchen, turn up the heat and put the carrots in the saucepan. Fry everything for about a minute. Then pour three tablespoons of water into the frying and wait until everything boils well. Now reduce heat, cover and simmer for about ten minutes.

6.Put the prepared pumpkin, potatoes and peppers in a saucepan. Fry everything for about three minutes. It remains to put the apple, then fry for a few minutes and pour boiling water over the vegetables (they should be almost completely covered).

7.Cover and simmer for about half an hour.

8.After cooking, whisk the contents of the saucepan with a blender. You should have a smooth, smooth paste.

9. The final touches remain. Add the correct amount of cream, orange juice, salt and pepper to the soup. Place the saucepan on the fire and bring to a boil (but the soup should not boil). If it seems to you that the soup is thick, then add a little more cream. Remove from stove.

10. Our pumpkin puree soup from Yulia Vysotskaya is ready. Serve it hot, in portions on plates. If desired, sprinkle with grated hard cheese directly on the plate or serve with garlic croutons. Bon Appetit!