Pumpkin and celery soup puree
Description
Hearty and aromatic soup. There are so many ways to prepare pumpkin soups, believe me. To find "your" perfect soup, you need to try many different recipes. From this recipe, you'll learn that the soup is ready to serve.
Instructions
- 1
Step 1
We'll prepare the vegetables for the soup. My pumpkin is frozen.
- 2
Step 2
Our soup will be a puree, so it's not that important how you cut the vegetables. Simply put, the smaller you chop them, the faster they will cook. Grate the carrots and finely chop the onion and garlic.
- 3
Step 3
Sauté the onion and carrot in olive oil until translucent. It's very convenient to prepare the soup in a small saucepan—use it both for sautéing the vegetables and for cooking the soup.
- 4
Step 4
Dice the celery finely and sauté for about 3-4 minutes together with the carrots and onion. Then add the garlic and sauté for another minute or two.
- 5
Step 5
Add the sliced potatoes and pumpkin. Pour in water just enough to barely cover the vegetables, or slightly less.
- 6
Step 6
When the vegetables come to a boil, add salt, ginger, and black pepper.
- 7
Step 7
And dried basil.
- 8
Step 8
The vegetables cooked quickly, in about 15 minutes. And the liquid level in the soup decreased.
- 9
Step 9
Using a blender, turn the soup into a puree.
- 10
Step 10
Place the soup over heat and add milk (instead of milk, you can use water or cream). The amount of milk depends solely on the desired soup consistency. Bring to a boil, taste, and add any missing spices.
- 11
Step 11
And now we can start the meal. I sprinkle the soup with finely grated hard cheese and serve it with croutons and fresh herbs.