Pumpkin puree soup

We have all heard the expression - "your chickens before they are hatched." However, autumn delights us not only chickens, but also many other surprises, such as the harvest of fruits and vegetables. The main thing is not to get confused by such an abundance and properly use what nature gives us. And if the more traditional vegetables, such as potatoes, no questions arise, some of them forced the hostess pretty smash his head over what to cook. These include vegetables and pumpkin.

Due to its extremely soft consistency pumpkin can be used for desserts and for the first courses, which will be discussed below. But today we will talk about the use of this vegetable in the first courses. Cream of pumpkin - the best option, because when properly prepared, well-boiled soft and pumpkin provides the necessary richness of broth.

Mashed pumpkin soup is a favorite meal for many housewives all over the world: and Haiti, and in Italy, and Russia. In America, it is made quite liquid, but in Australia, on the contrary, lead to a thick mushy state. In Italy, pumpkin soups add the garlic, England - apples and leeks, and in France it is made with the addition of chicken flesh.

To prepare the soup pureed pumpkin, not the best use of raw vegetables, and pre-baked. This is done because the pumpkin pulp raw hard and bring it up to standard when cooking is difficult. Baked pumpkin is quite fast - at the rate of 20 minutes per pound of flesh, and when baked it becomes very soft. By the way, do not want to make soup - bake the pumpkin slices with lots of sugar - and tasty and healthy dessert for children and adults ready.

You can bake it in large pieces, each piece having greased with vegetable oil, but you can completely pre-pierced squash in several places with a fork. After the pulp has reached the condition and became soft, it slightly cool, peel and seeds and use as a base for soup.

Pumpkin is well combined with many products. You can make a spicy soup with pumpkin puree with garlic can be classic with vegetables and herbs, and it is possible to combine the pumpkin with meat or fish. In this case it is better to use a chicken, turkey or seafood to emphasize in your dish a delicate flavor of pumpkin, and not to interrupt its stronger taste of bacon or lamb.

Try to prepare soup of mashed pumpkin with cream on the classic recipe.

 mashed pumpkin soup with cream

Cream of pumpkin with cream:


  • One medium-sized pumpkin or a few small
  • 1 liter of vegetable broth
  • 200 ml whipping cream
  • A handful of walnuts
  • onion
  • carrot
  • butter
  • 1 tsp sugar
  • salt
  • spices to taste

Mashed pumpkin soup recipe:

Pumpkin is necessary to pre-bake in the oven. To do this, cut into large chunks of it, clean the seeds, each slice of grease with vegetable oil. Bake should be for 30 minutes.

Be prepared vegetable broth. Vegetables can also be used for mashing. Take the onions, a little green onion, carrots medium size, cut into small cubes and fry in a skillet in butter. If you do not want to use the oil, onion and carrots can simply boil. In the broth add the pumpkin, chopped, and cook on low heat for 20 minutes. Fill it all in a blender and grind. The basis for soup, sauce is ready, add the flavor remains. Return the soup to the pot, bring to a boil and pour cream. Bring to a boil again, add salt, sugar and spices to taste. It is best suited for this dish black pepper, basil and oregano.

The soup is ready. To him, you can file a cheese croutons: for this shape of grated parmesan cups, mixed with cinnamon, put on slices of white bread and bake in the oven until golden brown.

Cream of pumpkin with chicken

Soup with chicken meat also has a very pleasant taste, and its nutritional value is very difficult to overstate.

Recipe soup, mashed pumpkin with chicken and curry:


  • 400 grams of chicken
  • 1 medium-sized pumpkin
  • butter
  • onion
  • carrot
  • leek
  • new potatoes
  • Garlic
  • Curry
  • salt and pepper to taste

Prepare the pumpkin for baking in the oven and cook for 30 minutes. Chicken broth. Cut the vegetables into small cubes and cook in a skillet with butter. Chicken flesh split into thin strips and add to the vegetables for 10 minutes. Pumpkin meat broth to boil for 20 minutes, then milled to a mushy state in a blender. Puree should have moderately thick. Bring to a boil the resulting mass, add the vegetables, chicken, salt and curry. At the end, add the potatoes, cut into small cubes. To make the dish sharpness you can use a pinch of red pepper.

In this recipe, you can substitute chicken seafood. In this case you need to use pre-cooked chicken broth (no pulp), and seafood stir fry with vegetables no more than 3 minutes.

 Cream of pumpkin

We recommend to check the chicken in the oven

 Lagman recipe

Have you ever tried Lagman? Surely you came to taste delicious aroma of roasted meat, accompanied by the fragrance of fresh parsley and celery and tart smell of cumin and coriander; amber and delicious slices of fat floating in the broth, and thin noodles in harmony with delicate vegetables perfectly complement the taste and flavor of meat. Lagman - one of the favorite dishes of admirers "real man food."

This eastern dish consisting of a special type of noodle (actually Laghman) and the gravy from the meat and vegetables; These two components of the dishes are prepared separately, and before serving, combine them in the preheated Kase - Uzbek dish.

Virtually every country in the world has a national dish resembling Lagman: cooked separately, but filed with noodles and sauce of meat and vegetables; noodles in each country is different - thick or thin, cutting or pulling, rice or wheat. And different ingredients that are added to the gravy. In Korea, for example, use a fresh cucumber. In Lagman Tatar added red vinegar, katyk, a mixture of different peppers, cumin and saffron. The recipe Laghman Siberian characterized in that it contains a minced and marinated cucumber. Malaysia is ready to "Lax" it made with chicken and coconut milk. And in Latin America, lay the fish instead of meat, and call this dish "Chupin." In this article you will find entirely. The necessary information about Lagman: recipe and photo of the finished dish.

The main components and ingredients Laghman

To get a real Lagman, recipe should be fairly accurate. For preparing Laghman vadzha (there are also other names - Kyle, brine) and chuzma.

Vadzha - a sauce, which is cooked in a cauldron. Taste vadzhi should not distract the attention of the consumer; it is important that all the ingredients of Laghman most in harmony with each other. For options Uighur dishes meat and vegetables are roasted at high heat, so that the finished dish vegetables lightly crunched. The rest of the recipes suggest steamed vegetables over medium heat until cooked; cook the vegetables are considered only when they are very soft.

For Laghman often taken lamb, but beef is allowed. Slice the meat in different ways: in Uygur meat cut length of the plate, in Uzbek - cubes about the size of 2x2 cm. The teahouses fried meat in large pieces - 100-150 grams. So the taste of meat is saturated. At the end of cooking to get it, finely sliced ​​and added directly to the plate.

Set of vegetables for this dish varies depending on the season. Mandatory ingredient - tomatoes, bell pepper, dzhuSay (if necessary it may be replaced by arrows garlic or wild garlic), onions. In Tashkent there is certainly variation radish (or daikon or radish). Cook Uighur never use potatoes for this dish; Uzbeks also add it almost always. Other vegetables are taken at the request of: cabbage, carrots, eggplant, turnips, green beans, beets.

Before you start to put out vadzhu, all its components, first fried in fat or fat-tailed, or vegetable or melted butter. The first is always laid the meat, then onions, then the remaining vegetables - in a sequence, so that eventually they can not digest.

To vadzha most consistent with the traditional view, it is necessary to achieve rich color prepares dishes. For this purpose the onions before adding to vadzhu necessarily fry until golden brown, and in addition to the tomatoes are allowed to add tomato paste.

Spices in each region added their own way: the Uighurs put classical Chinese condiments in Tashkent mandatory basil, Dungan Lagman zira spice, coriander and Dittany (a little, it is very specific).

As we mentioned, the second component of meals - chuzma. This is a special elongated noodles. If you do not live in Central Asia, you can hardly buy a ready chuzma. If you really want to cook this dish chuzma likely, you'll have to do yourself. It is not difficult. Experienced hostess may make Lagman minutes at 15. Those who do it for the first time, have, of course, to work hard, but it is not too time-consuming.

As a complement to this enchanting oriental soup served Sai (salad of roasted eggplant, meat and peppers), lazhsan / manhole / Lan-chang (red pepper, garlic, filled with boiling oil), fried dzhuSay, various sauces: green onions from celery, green beans, and others.

 Lagman recipe

The recipe Laghman

So Lagman. The recipe is the base, there may be variations.

If you make this dish for the first time, first knead the dough on chuzma (noodles), and only then handle the vadzhu.

  • Chuzma

Make sure that the room was not a draft, otherwise the dough will tear when pulled. It should take about one kilogram of flour, half a cup of water, 3 eggs, salt. Mix the eggs with water and salt. The resulting mixture gradually add, stirring flour. Knead stiff dough. Then continue to knead the dough on the table, rolling up the future noodles in a bowl and flexing his fists. No need to hurry; kneading will reward patient, and the dough will be exactly as it is necessary - elastic, but pliable. At the end make a dough ball, wrap in a clean towel and let it rest for about an hour or two.

When the dough otlezhus, grease your hands with oil, cut a little bit of dough and roll out of the cut piece of sausage. Take the sausage in his hands and begins to pull with both hands. Here, too, no need to hurry, just stretching is obtained only very experienced cooks. When the dough a little stretch, fold the resulting spiral tourniquet on a greased dish and a broad grasp the next portion. When all the sausages will be the first stage of drawing, proceed to the second stretch, and if need be, and the third. Do not forget to grease your hands with oil. Pull back lay spiral noodles and leave it for an hour or two.

As is often the case, a description often takes more time than the process itself. Do not be afraid, you will be sure to chuzma wonderful, especially if you act slowly, enjoying the process. Some sources recommend the original sausage roll on the table; so you obviously will facilitate the process of preparation, but is unlikely to achieve the necessary lightness and elasticity of the noodle. If you do not try to find it, it is better to just buy the store spaghetti.

Boil salted water and get to the finals of the noodle. At this stage, stretching has become easy and even entertaining affair. Take a harness with two hands, a little beat him on the table and drag. The ideal thickness chuzma - around the wire for a phone charger. Hook thread noodles on a wooden stick (spoon) and slowly immerse them into the bubbling water. Three minutes of cooking is enough to ready Laghman. Fold it into a colander and substitute under a stream of cold water. All! Chuzma ready.

  • Vadzha

All products are prepared in advance, that there was no fuss. Remember that Lagman - Eastern dish, it requires concentration and tranquility.

Take 700-800 grams of meat, 1, 5 kg of vegetables:

  • large tomatoes - 4 pcs.
  • 4-5 small potatoes
  • 2 sweet peppers clove garlic
  • the remaining amount up onions and carrots. (You can take and other vegetables of your choice).

The meat cut into cubes or cubes, vegetables - cubes, onion - rings or cubes. Heat the cauldron, melt the fat of tail. Remove bacon. Fire make above average, but not too strong. Sear the meat to the beautiful color. Then add the onions (it should be golden!). If you want beside the water. Now - the turn of the carrots (and eggplant if using). Lightly fry the vegetables, add finely chopped garlic, tomatoes and beans (and if you want to color, and tomato paste), pepper. Give how to fry vegetables.

Pour boiling water or broth vadzhu, wait until boiling and reduce heat. Regulates the amount of liquid density dips, pour enough to obtain the desired result. Wait for 20 minutes. (It was at this moment is perfect to start cooking chuzma).

Vadzha has boiled away half? It has become a fiery color? Its aroma fills your heart with joy and anticipation of gastronomic ecstasy? Then it is seasoned with coriander, a little bit of anise, freshly zira, hot pepper. Load the potatoes and make sure that it does not seethe, or broth turbid. Bring to a readiness in a very small fire.

Remove excess fat from the top (you can not remove). Add seasonings - garlic dzhuSay or arrow, black pepper. Chop and add fresh herbs: parsley, cilantro, if you find - Jambul (as an option - basil, dill, celery). Tightly cover and let stand for 10-15 minutes.

Finally, take Kafu (you do not forget that this is a special dish?) And certainly scald it so that it did not violate the integrity of heat cooked Laghman. If chuzma cool with it do the same. In Kafu put the noodles, pour on top of her fragrant vadzhoy. If necessary, the plate sprinkle with herbs, garlic and bacon. Apply for Laghman fork and spoon. Fork - noodle spoon - for vadzhy. All. Now, bliss! Oriental housewives cook Lagman at least twice a week. And they know a lot about the enjoyment of food. Maybe we should follow their example?

 The recipe Laghman

We recommend that read: Lagman in Tatar