A dish of your favorite vegetables: pureed pumpkin and potato soup. Potato, pumpkin and parsnip puree

Potato and pumpkin puree will allow you to introduce easily digestible, healthy pumpkin into your children’s diet without focusing on it. Today, the vegetable is undeservedly forgotten and rarely appears on the family table, yet it can become the basis of many delicious dishes and even original desserts.

For cooking, it is better to select bright orange pumpkins - they contain more sugars and carotene, which are vital for babies. A harmonious duet of vegetables available all year round combines the best properties of each of them: the richness of potatoes and the delicate beauty of pumpkin pulp. Don't miss the opportunity to enjoy them.

Ingredients

• potatoes 400 g
• pumpkin 350 g (peeled)
• butter 30 g
• onions 2 pcs. (average)
• vegetable oil 2 tbsp. l.
• salt to taste
• ground black pepper 1-2 pinches
• milk 80-100 ml

Preparation

1. Rinse the pumpkin. Remove the peel. Remove seeds and fibers. Cut into medium pieces.

2. Peel the potatoes. Cut into the same pieces as the pumpkin.

3. Place both vegetables in a cooking pot. Pour in enough water to cover the vegetables and place over high heat.

4. When the water boils, turn the heat to low. Peel and finely chop one onion and add to the vegetables. Cover with a lid and cook for 20-25 minutes until the ingredients are soft. Periodically pierce the vegetables and check for doneness.

5. Cut the second onion into small pieces. Fry in a frying pan with heated oil for 8-10 minutes until soft.

6. When the pumpkin and potatoes become soft, drain the broth (you can leave the vegetable broth to dilute the puree).

7. Add a piece of butter. Mash the vegetables with a masher to a puree consistency.

Today we will share a wonderful pumpkin recipe, very simple and easy to make, for people who love cooking but don't have a lot of time.

From the article you will learn why pumpkin is so beneficial for our body, as well as step-by-step technology for preparing a dish with various additives that will make the taste richer.

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It’s not for nothing that pumpkin is very popular all over the world. Pumpkin pulp contains a whole storehouse of minerals and vitamins:

• Vitamin C, so necessary in the autumn, strengthens the human immune system, and also protects it from viruses and bacteria, and is a powerful antioxidant.
• B vitamins are necessary for healthy skin, nails and hair growth, helping to fight fatigue and insomnia.
• Vitamins A and E prevent early withering and aging of the skin.
• Vitamin K, for which pumpkin is especially valuable, promotes better blood clotting and is actually not found in other vegetables.
• Vitamin T, another exceptional vitamin, helps the body digest heavy foods and helps control weight gain, making pumpkin a dietary staple.

One of the best categories of dishes that can be prepared from pumpkin is puree or cream soup.

There are various versions of pumpkin soup - puree, but one of the most delicious combines all the brightness, benefits, sunny warmth of pumpkin and the satiety of potatoes. This mild, mild-tasting, low-calorie pumpkin and potato soup is sure to lift your spirits.

Take note of the recipes for making pureed soups from (with, ), (with), .

Pumpkin and potato soup

Energy value of the dish (per 100 grams):

• calories 54 kcal;
• proteins 2.3 g;
• fats 3.3 g;
• carbohydrates 7.7 gr.

Difficulty level- easy.

Cooking time- 30-60 minutes.

Cooking method- cooking, stewing, sautéing.

Number of servings — 4 — 6.

Ingredients

Basic:

• 1 kg pumpkin;
• 2 large potatoes;
• 200 ml cream;
• 1 onion;
• 2 tbsp. l. vegetable oil;
• 150 ml water;
• pepper and salt to taste.

Additional:

• pumpkin seeds;
• parsley.

Recipe

How to make puree soup from pumpkin with potatoes, you will learn from the video:

For culinary purposes, it is better to use small fruits - they are not so watery and, in addition, they are sweeter and have a rich taste and aroma.

This dish opens up quite a lot of potential for various experiments in terms of filling it. This can be garlic croutons or finely chopped and fried mushrooms, for a creamier taste, boiled or green peas, green beans and much more.

For meat lovers, you can safely add any smoked meats, crumble sausages, boiled chicken or beef, cut into strips.

When serving dishes in a classic way, present cream soup immediately after light appetizers or in parallel with salads; it will serve perfectly to lightly “precipitate” the aperitif. When made with meat and smoked meats, puree soup can be an excellent appetizer for alcohol.

Mashed potatoes are a very famous and loved dish all over the world. Simply boiled and mashed potatoes can hardly be called correct and tasty mashed potatoes, because for its delicate taste and airy consistency, butter, eggs, and milk are also added to the mashed potatoes. In addition to all of the above, you can also add any vegetables to the puree.
So today I propose to move away from the classic recipe for making mashed potatoes and propose to cook it with the addition of pumpkin and zucchini. This dish is served as a side dish; it will go perfectly with tender or, and if you are fasting, I recommend preparing healthy and tasty ones.

Ingredients for mashed potatoes with pumpkin and vegetables.

Potatoes – 1.5 kg
Onion – 50 g
Zucchini – 100 g
Pumpkin – 150 g
Carrots – 70 g
Egg – 1 pc.
Fresh parsley and dill - 3 sprigs each
Water – 2.5-3 l
Refined vegetable oil – 50 ml
Salt - to taste

How to make mashed potatoes with pumpkin and vegetables.

1. Peel the potatoes and pumpkin, rinse thoroughly and cut into medium cubes.
2. Pour potatoes and pumpkin into a saucepan and pour boiling water over them (then the potatoes and pumpkin will cook faster), towards the end of cooking, add salt to your taste.
3. While the potatoes are cooking, let's prepare the vegetable frying. Peel and rinse onions, carrots and zucchini. Grate the carrots and zucchini on a coarse grater, chop the onion into small cubes.
4. Place a frying pan with a thick bottom on the fire, heat it well, pour in refined vegetable oil. Add the vegetables and fry until golden brown (remember to stir occasionally).
5. Drain the vegetable broth from the potatoes and pumpkin into a separate container. Beat well with a blender (the puree turns out airy), gradually adding vegetable broth, just do not overdo it - the puree should not be too liquid. Add the raw egg to the puree and stir quickly; if you do it slowly, the egg may curdle.
6. Add the fried vegetables to the fluffy mashed potatoes, mix well, cover the pan with a lid and wrap in a warm blanket. Set the potatoes aside for 30 minutes, during which time the potatoes will absorb all the flavors of the roasted vegetables.
7. Finely chop fresh parsley and dill.
8. Serve mashed potatoes with pumpkin and vegetables, sprinkled with chopped herbs on top.