This soup puree is an ideal dish for lunch and even dinner. Toasts and sour cream will complete the dish. And you have no idea what aroma will be in the kitchen.
You know, I used to underestimate pumpkin dishes, but this hearty cream of chicken soup just changed the way I think about dinners. It turns out so delicate, velvety and incredibly warming that even my husband, who is skeptical of pumpkin dishes, asks for more.
It is prepared quite quickly, and the result looks as if you visited a cozy restaurant somewhere in the center of Lviv. Let me tell you everything one by one, how I prepare it for my family.
Usually it takes me about 50-60 minutes for everything. This is along with cleaning vegetables and vegetables on the phone. The amount of ingredients I usually take makes 4 solid servings. If you have a large family or guests on the doorstep – feel free to double the proportions.
As for the energy value, this soup is quite light, but filling, because it contains chicken meat and butter. On average, one portion will take 210-230 kcal. So you can safely eat and not worry about your figure, especially if you are not fond of croutons (although how can you give them up?).
Ingredients
- Pumpkin: 350 g (peeled)
- Chicken fillet: 300 g
- Potatoes: 100 g
- Onion-leek: 60 g
- Carrot: 60 g
- Garlic: clove
- Butter: 50 g
- Hard cheese: 25 g
- Salt: 1 tsp. (to your taste)
- Ground black pepper: 0.5 tsp
- Fresh greens: 5 g
- Lemon: 40 g
- White bread: 2 slices Sour cream: 1 tbsp. l. (for serving, if desired)
- Water: 750 ml
How to make cream of pumpkin soup
Step 1: Broth is the basis of everything
I start with chicken. I wash the fillet, cut it into small cubes so that it cooks faster, and pour 750 ml of water. As soon as it boils, I must remove the foam (“noise”) so that the broth is transparent. I cook for 25 minutes. Then I take out the meat (I already add it to the plate or chop it up with vegetables – depending on the mood), and strain the broth.
Step 2: Vegetable frying
While the chicken is cooking, I tend to the vegetables to save time spent on my feet. I cut potatoes, carrots and pumpkin into cubes. Onions and leeks – thin rings. I melt butter in a pan (this smell is something incredible!). First, I cook the onions for three minutes, then I throw in the carrots. I stew them together for 5 minutes so that they give their color and aroma to the oil.
Step 3: We cook the base
Put pumpkin and potatoes into the strained broth. I salt and cook for 10 minutes. Then I add our golden carrots and onions. I boil everything until the potatoes are completely soft – they should literally fall apart.
Step 4: Turning the soup into cream
Now we take a blender. I beat the mass to perfect smoothness. If the soup seems too thick, you can add a little more hot water or even cream. Then I add grated cheese, chopped garlic and, of course, a spoonful of lemon juice – it “reveals” the taste of the pumpkin. Add pepper and cook for another 5 minutes on very low heat, stirring constantly so that the cheese melts.
Step 5: Toasts are a must
At the same time, on a dry pan, I dry the cubes of white bread until crispy. This is the best part of the soup!
Feel free to experiment: if you don’t like leeks, use regular onions, but fry them a little longer. If you want a lean option, remove the chicken, cook soy meat, but also replace the butter with olive oil.
Sometimes I add a pinch of ginger or curry – it makes the soup “oriental”. Roasted pumpkin seeds on top are also great.
This soup is simply made to be served with a spoonful of cold sour cream right in the center of the plate. It contrasts well with hot cream. Be sure to sprinkle with fresh parsley or cilantro. Also, it is perfectly combined simply with a dried baguette, grated with garlic. Believe me, after such a dinner, the soul becomes very warm and calm.
In the meantime, write down the recipe for home-made croutons – it’s a completely different matter than those from the store with chemicals! When they get into the hot pumpkin cream, they don’t just get wet, but give their incredible garlic flavor to the dish. They are prepared for exactly 10 minutes, and they crunch so that the neighbors can hear).
What we will need:
- White loaf or baguette – 3-4 slices (it is best to take yesterday’s, it does not crumble as much);
- Olive oil or melted butter – 2 tbsp. l.;
- Garlic – 2 cloves;
- Salt and dried herbs (Italian or just dill) – a pinch.
First, I cut the bread into nice cubes of about 1 by 1 cm, you can do more, do as you like. I try to make them the same – so they will brown at the same time.
My secret is that I don’t just throw the garlic on the pan, but grind it with salt and oil in a small bowl. I let this dressing stand for 2 minutes so that the oil becomes, how should I explain it, “garlic”.
Then we put the bread cubes in a bowl, pour this aromatic oil and mix well so that each cracker gets its portion of garlic.
I pour everything into a heated dry pan. I fry them over medium heat, stirring constantly, until they become golden.
And if you add a little grated parmesan directly to the hot croutons, they will become cheesy and simply divine.
If you want spiciness, add a pinch of smoked paprika to the oil – the color will be deep red, and the taste will be “with smoke”.
Also, try to cook somehow vegetable soup with hearts according to my recipe. It is very easy to prepare, and the result will surprise you with its rich taste and aroma.