Step-by-step recipe for making pumpkin puree soup whole тыкве. 
Time: 2 час. 15 minutes. Complexity: Medium Servings: 4-6 The recipes use volumetric containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1 whole pumpkin for baking, weighing approximately 1.8 kg., washed Read how to choose and cook a pumpkin.
- 2 tsp vegetable oil
- 1 tbsp. l (15 gr.) Unsalted butter
- 1/2 diced onions
- 1 tsp coarse salt
- 1 clove garlic, minced
- 1 small apple, peeled, coreless and diced
- 1 tbsp. lightly salted chicken stock
- 1/2 tbsp. fat cream
- 60 gr goat cheese
- 1 tsp fresh thyme leaves
Recipes with similar ingredients: pumpkin, butter, onion onions, garlic, apples, cream, goat cheese, thyme (thyme)
Recipe preparation:
- Heat the oven to 180 ° C.
- Make a lid from the top of the pumpkin, cutting it in a circle under angle of 45 degrees. Make sure the hole is big enough to have access to the inside. Take out the seeds and fiber with using a metal spoon or ice cream scoop. Put off seeds for other use. Lubricate the outside of the pumpkin and cover with vegetable oil. Oil a round shape for baking, suitable size to fix the pumpkin and put it inside.
- Put butter, onion, salt, garlic in the pumpkin cavity, apples, chicken stock and heavy cream. Cover the hole from pumpkin. Bake for 1.5 hours.
- Remove the cover. Add goat cheese and thyme and continue cook for another 30 minutes, covering with a lid. Take the pumpkin out of the oven and gently scrape a portion of the pumpkin pulp into the soup mixture. Puree mix with a submersible blender to the desired consistency, try not to touch the sides and base of the pumpkin. Serve Pumpkin Puree Soup immediately.
