Broccoli Cheese Soup

They have good memories of pumpkin soup? Perhaps this dish reminds you of Halloween, you can enjoy with your family, trick or treating food and other traditional dishes of the season. The big thing that you see on pumpkin soup recipes, but that they are not only for the case, but not a big time of year.

Pumpkin freezes well and you can cook it and freeze it, but for months, until you are ready to make pumpkin soup. Alternatively, you cana pumpkin soup recipe with canned pumpkin.

How to Freeze Cooked pumpkin puree

To pumpkin puree, you should pie pumpkins that are sweet, non-grainy pumpkins and select about six inches in diameter. Select pumpkins that companies and orange are no soft spots or bruises.

Wash the outside of the pumpkin in water, then cut them in half with a serrated knife. Remove seeds and strings with a mass of ice-cream scoop or spoon. HackingPumpkins and microwave it around in a covered dish with a few inches too high of water for about thirty minutes, or until it is soft. You can do it on the stove to cook, if you allow one hours but prefer this.

How to freeze and thaw Pumpkin

Scoop out the cooked pumpkin flesh from the skin and blend it with a hand blender or conventional blender. Divide it between freeze Ziploc bags or plastic containers, and until you are ready to make a pumpkin soupRecipe. Then use either the thawing of frozen or her for a few hours at room temperature.

There are many pumpkin soup recipes you can following recipe is ideal for year-round and very easy to make. It offers eight people. You can do it one day in advance if you wish.

Tasty Pumpkin Soup with Smoked Paprika Recipe

You will need:

2 1 / 2 kg pumpkin puree
2 yellow onions, chopped
4 tablespoons butter
1 / 2 cup lightCream
1 cup water
1 cup milk
4 cups chicken or vegetable broth
1 large green apple, peeled, cored and chopped
1 / 2 teaspoon ground cumin
1 pinch cayenne pepper
3 garlic cloves, minced
1 tablespoon smoked paprika
1 / 4 teaspoon dried sage, 1 sprig fresh sage
1 / 2 teaspoon dried thyme or 1 teaspoon fresh thyme
Salt and freshly ground black pepper to taste

How to make it:

Melt the butter in a large skillet over medium heat too hot and add the garlic andOnions. Cook, stirring constantly, about 4 minutes or until they are soft. Add the cayenne pepper, cumin and paprika and stir for a minute. Add the pumpkin puree and chopped apple.

Add broth and let the water and mix well. Season the pumpkin soup, then bring it to a boil, then turn the heat down and partially cover the pan. Let simmer for 20 minutes, or until the apples are soft. Puree the soup in batches in a food processor or blender until smooth.

If you want it extra smooth, pass itthrough a food mill after pureeing it. Put the soup back to take in the pan and add the cream and stir milk, good. With salt if necessary and serve hot.

You can use twigs of parsley as a garnish if you or serve as a vortex cream on the soup for a classic touch.

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