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 Pumpkin Cream Soup "Fondue" Recipe
Very easy to prepare mashed soup, both for children and for those who are on a diet. The tenderness of the aromas is simply excellent.
Course Children's Food Ideas, Diet Food Dishes, First Course Dishes, Hot Dishes, Lean Food, Pregnant and Nursing Food Dishes, Separate Food Diet, Special Food Dishes, Vegetarian Food and Diet
Cuisine Italian Cuisine
Keyword Easy, For Beginners
Cook Time 45 minutes
Servings
Ingredients
Course Children's Food Ideas, Diet Food Dishes, First Course Dishes, Hot Dishes, Lean Food, Pregnant and Nursing Food Dishes, Separate Food Diet, Special Food Dishes, Vegetarian Food and Diet
Cuisine Italian Cuisine
Keyword Easy, For Beginners
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. Cut the pumpkin into cubes.
    Cut the pumpkin into cubes.
  2. Onion in half rings.
    Onion in half rings.
  3. Garlic plates and ginger straws
    Garlic plates and ginger straws
  4. Squeeze the juice out of the orange. You can take a ready-made store, but I prefer natural fresh.
    Squeeze the juice out of the orange. You can take a ready-made store, but I prefer natural fresh.
  5. Melt the butter in a saucepan.
    Melt the butter in a saucepan.
  6. We send ginger and garlic there
    We send ginger and garlic there
  7. Next - the onion
    Next - the onion
  8. Fry the onion until soft and
    Fry the onion until soft and
  9. Add pumpkin
    Add pumpkin
  10. Fry a little with onion, garlic and ginger.
    Fry a little with onion, garlic and ginger.
  11. Pour in the orange juice.
    Pour in the orange juice.
  12. Add the thyme, cover and cook until the pumpkin is soft.
    Add the thyme, cover and cook until the pumpkin is soft.
  13. About 15-20 minutes.
    About 15-20 minutes.
  14. While the soup is cooking, grate the cheese.
    While the soup is cooking, grate the cheese.
  15. Mix it with starch. Starch is needed here so that the cheese melts better in the soup and we have a viscous soup structure.
    Mix it with starch. Starch is needed here so that the cheese melts better in the soup and we have a viscous soup structure.
  16. Grind the soup in a blender.
    Grind the soup in a blender.
  17. Add salt and pepper to taste.
    Add salt and pepper to taste.
  18. Pour in the cream, stirring again. Return the pan to the heat, add the cheese and stir with a whisk. Here everything had to be done quickly, so the stage of mixing cheese and soup could not be photographed. But, I hope, no photos, everything is clear.
    Pour in the cream, stirring again. Return the pan to the heat, add the cheese and stir with a whisk. Here everything had to be done quickly, so the stage of mixing cheese and soup could not be photographed. But, I hope, no photos, everything is clear.
  19. The soup is ready!
    The soup is ready!
  20. You can enjoy!
    You can enjoy!
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