Milk and Pumpkin Soup
If you cook soup according to this recipe, then it will get pleasant apple flavor. Regarding density, it’s not too liquid, and more porridge-like. The texture depends on the selected pumpkin variety: smooth or granular.
Before cooking, it is important to remember, as in the soup there is a sour apple, then the milk added to the soup will curl up. It is worth noting that this will not be a reason for deterioration in the taste of the soup. However, to prevent this from happening. noticeably, instead of milk, fat cream is taken, or in the process It is necessary to warm the soup constantly and stir well.
Ingredients:
- Pumpkin – 500 gr.
- Apple – 1 pc.
- Butter – 30 gr.
- Sugar – 1 tbsp
- Milk or cream – 500 gr.
Cooking process
The pumpkin is peeled and the seeds are taken out. Chopped in in the form of small cubes. Melt in a deep pan butter, where the pumpkin is laid out.
Fried over high heat with constant stirring until until appear on a golden brown.
A cut apple, which was in advance, is laid out to the pumpkin cleared. To get the velvety taste of soup, an apple doesn’t being added. Everything is fried for 30 seconds at constant stirring. Pour 1/4 cup of water and go to bed sugar. The pan is closed with a tight lid, the fire is reduced to minimum. Pumpkin stew until soft, and until all moisture evaporated.
Pumpkin kneads with the help of a pusher.
Milk or cream is gradually poured, and constantly mixes up. The greater the fat content of the cream, the tastier and the soup itself will be velvety. If possible, soup You can beat in a blender. With continuous and continuous stirring the soup is brought to a boil.
The soup is served hot, raisins are laid out on top and a small amount of butter.
