Pumpkin soup - recipe
Ingredients
- Pumpkin - 500 gr
- Turkey (fillet) - 500 gr
- Onion - 1 pcs
- Carrot - 3 pcs
- Potatoes - 2 pcs
- Garlic - 2 clove
- Bay leaf - 2 pcs
- Salt - 20 gr
- Water pcs
- Orange juice pcs
- For serving: pcs
- Cream 35% - 100 ml
- Bread croutons - 100 gr
- Pumpkin seeds - 50 gr
- Fresh herbs - 1 bundle
For 1 batch(es) (
)
Pumpkin soup Directions
Multicooker firm: OURSSON
MI5040PSD
1. Cut the pumpkin and potatoes into cubes, cut the carrots into strips, use the onion whole, squeeze the garlic through a press.
2. Place the turkey fillet (piece), prepared ingredients from item 1, bay leaf and salt in a multicooker saucepan.
3. Add water to the maximum mark.
4. Cook on BREW / SOUP for 35 minutes.
5. After the beep, remove the onion and turkey fillet from the pan.
6. Pour the soup into a blender, add orange juice and puree the soup.
7. Chop the herbs finely.
8. Cut the turkey into slices according to the number of soup servings.
9. Arrange the turkey slices in deep bowls, top with the puree soup, add cream, finely chopped herbs, croutons, pumpkin seeds to each serving and serve.
This soup cannot be stored. It's only good when fresh.
MP5002PSD
1. Cut the pumpkin and potatoes into cubes, cut the carrots into strips, use the onion whole, squeeze the garlic through a press. Place prepared ingredients, turkey fillet (in chunks), bay leaf and salt in a multicooker saucepan.
2. Add water to the maximum mark.
3. Cook on Soup for 10 minutes.
4. After the beep, remove the onion and turkey fillet from the pan.
5. Pour the soup into a blender, add orange juice and puree the soup.
6. Chop the herbs finely.
7. Cut the turkey into slices according to the number of soup servings.
8. Arrange the turkey slices in deep bowls, top with the puree soup, add cream, finely chopped herbs, croutons, pumpkin seeds to each serving and serve.
Use medium sized vegetables.
This soup cannot be stored. It's only good when fresh.
MP5010PSD
1. Cut the pumpkin and potatoes into cubes, cut the carrots into strips, use the onion whole, squeeze the garlic through a press.
2. Place the turkey fillet (piece), prepared ingredients from item 1, bay leaf and salt in a multicooker saucepan.
3. Add water to the maximum mark.
4. Cook on SOUP for 30 minutes.
5. After the beep, remove the onion and turkey fillet from the pan.
6. Pour the soup into a blender, add orange juice and puree the soup.
7. Chop the herbs finely.
8. Cut the turkey into slices according to the number of soup servings.
9. Arrange the turkey slices in deep bowls, top with the puree soup, add cream, finely chopped herbs, croutons, pumpkin seeds to each serving and serve.
This soup cannot be stored. It's only good when fresh.