Pumpkin and potato soup From pumpkins and potatoes, you can prepare very tasty soups, purees with the addition of pieces of meat, bacon, carrots. Each variation will find its admirer. Try to prepare a delicate cream soup with the addition of fragrant spices and oatmeal, it is very relevant in the autumn-winter period. The children's version of pumpkin-potato soup-puree excludes such an abundance of spices, it is enough to season the dish with sour cream and decorate with greens when serving. But in all cases croutons are required! The weight of pumpkin and potatoes is indicated in a purified form, without skin. Milk can be replaced with cream. Instead of water, you can take a vegetable broth. Of these products comes 2 liters of soup-puree.
Ingredients:- Pumpkin 350 g
- Curry 2 g
- Ginger dry 2 g
- Paprika sweet ground 2 g
- Salt 5 g
- Water 1 l
- Milk 150 ml
- Oat flakes 50 g
- Olive oil 2 tbsp. l.
- Garlic 2 cloves
- Onions 1 pc.
- Potato 350 g
- White pepper powder 2 g
- Step 1 Prepare a pumpkin and potatoes, oat flakes, milk, onions, garlic and spices: paprika, ground ginger, curry, white pepper.
- Step 2 Peel onion and garlic, finely chop and fry until transparent in olive oil.
- Step 3 You do not need to harden very much.
- Step 4 Add the pumpkin, cut into cubes. All together, simmer under the lid on a low heat for 10 minutes.
- Step 5 Add the potatoes, also diced. Hold on for another 5 minutes.
- Step 6 Add water, brought to a boil, put oat flakes, spices and salt. Mix. Cook over medium heat for 15 minutes.
- Step 7 Grind in puree with a blender. Pour the milk, stir again to bring to a boil. Soup-puree served in hot or warm form with crackers.