Make sesame croutons. Cut off the crust from slices of white bread and roll each slice lightly with a rolling pin. Chop the parsley finely and combine with sesame seeds and softened butter. Spread this paste on the bread. Roll it into rolls, secure with wooden skewers and place on a baking sheet. Bake sesame sticks in an oven preheated to 200 ° C until golden brown.
Pour pumpkin soup into warmed bowls, sprinkle with freshly ground black pepper. For decoration, you can add a spoonful of cream to each serving and use a toothpick to draw a curl on the surface of the soup. Decorate a plate with parsley and serve with hot sesame sticks.
Pumpkin puree soup with chicken broth
You will need: – 500 g of pumpkin; – 0,5 cups of chicken broth; – 50 g of cheese; – 1 onion; – 1 clove of garlic; – 1 tablespoon pumpkin seeds; – vegetable oil for frying; – salt; – pepper; – celery greens.
Finely chop the onion and clove of garlic and fry in hot vegetable oil until soft. Chop the pumpkin pulp into cubes and add to the onion. While stirring, cook everything together for about 10 minutes. Pour the chicken broth into the mass, salt and bring the mixture to a boil.
Whisk the soup with a hand mixer until puree. Add the grated cheese to the saucepan and, stirring occasionally, heat the soup until the cheese is completely dissolved. Toast the pumpkin seeds in a separate skillet. Pour the soup into warmed bowls, add a few sunflower seeds to each. Garnish with celery, sprinkle with freshly ground black pepper and serve.
Pumpkin soup with oranges and cinnamon
By using spices and fruits, you can enhance the sweet taste of pumpkin. Cook a delicate and aromatic soup with orange zest and cinnamon. The recipe is quite simple, but the dish will decorate not only the everyday, but also the festive table.
You will need: – 600 g of sweet pumpkin; – 1 glass of cream; – 1 onion; – 1 tablespoon of pine nuts; – salt; – vegetable oil for frying; – sugar; – cinnamon powder; – 0,5 orange.
Peel and chop the pumpkin into cubes. Heat vegetable oil in a saucepan and fry the onion in it, cut into thin half rings. Then add pumpkin and some water. Cook everything for about 15 minutes until the vegetables are completely softened. Puree the soup using a food processor or hand mixer.
Pour 1 cup of cream into the soup and, stirring occasionally, bring the mixture to a boil. Add salt, sugar and freshly squeezed orange juice. Cook the soup for another 5-7 minutes and remove from the stove. Toast pine nuts in a dry skillet. Whisk half a glass of cream into a strong foam.