Name: Pumpkin cream soup with turkey
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Yield: 6
Cuisine: International
Ingredients: Pumpkin - 650 g; Vegetable oil 2 tbsp. l. - 34 g; Cream 20-38% - 147 g; Butter 82.5% - 40 g; Carrot 1 pc. - 100 g; Onions 2 pcs. - 80 g; Curly fries - 480 g; Turkey Thigh Fillet - 330 g; Garlic - 10 g; All-purpose Seasoning - 3 g; Ground black pepper - to taste; Water - 1500 g; Rye croutons - to taste; Frozen lingonberry - 80 g; Salt - to taste

International

This cream soup was prepared in a rather unconventional way. We pureed the boiled pumpkin and turkey, and added the sautéed vegetables separately. The result was a thick soup with vegetable inclusions. For this, the carrots should be grated on a coarse grater or finely chopped so that they don't turn into mush. If you prefer a more uniform consistency, then blend the sautéed vegetables along with the other ingredients. For a taste contrast, we added a little lingonberry to the soup. It provided a slight tartness that made the flavor more interesting.

Wash and peel the carrots and potatoes. Scoop out the seeds from the pumpkin. Peel the onion and garlic. Thaw the lingonberries. Prepare the blender.

Place the turkey in a pot, cover with water, and bring to a boil over medium heat. Once boiling, reduce the heat to low and let it simmer. Skim off any foam that rises to the surface of the broth periodically.

Dice the potatoes. Peel the pumpkin and cut the flesh into large cubes. Place the pumpkin and potatoes in a pot with the broth and boil until tender.

Meanwhile, for the sauté, slice the onion into thin half-rings, and grate the carrot coarsely or chop it into small matchsticks. Mince the garlic.

Combine the vegetable and butter in a skillet. Place over heat. Once the oil mixture is hot, add the onion and garlic to the skillet and sauté for 2-3 minutes.

Add the carrots to the sautéed vegetables and cook everything together until tender. Remove the pan from the heat.

Remove the cooked meat, potatoes, and pumpkin from the broth. Transfer them to a blender and blend until pureed.

Pour the pureed ingredients into the broth. Add the sautéed vegetables as well. Bring to a boil. Pour the cream into the soup. Add seasoning, salt, and pepper. Stir.

Add the lingonberries to the prepared soup. Wait until the contents of the pot begin to boil, then immediately turn off the heat. Cover the pot with a lid and let it steep for 10 minutes.

For the pumpkin cream soup with turkey, croutons made from white bread would be a good accompaniment.

Pumpkin cream soup with turkey

European

Sweet French toast doesn't necessarily have to be fried using a milk-and-egg mixture. They turn out just as delicious without any milk at all. A single egg won't be enough to soak the bread slices, so you should add water to it. The resulting egg-based sugar syrup will create an appetizing glaze on the loaf slices after frying.

Sweet French toast without milk

Russian

A classic combination of the most affordable and simple vegetables creates a very tasty and light salad. Thinly shred the vegetables, add the homemade dressing, and then place under a press for 2-3 hours. You can leave it even longer; it will only get better. Under the pressure of the weight, the vegetables will release their juice, which is delicious on its own. Once mixed with the aromatic dressing, the result is simply mouthwatering.

Classic "Provencal" Cabbage Recipe

Semolina porridge is an excellent choice for breakfast. It is low in calories yet quite filling. However, to make semolina taste delicious, you must prepare it correctly. Before cooking, it is important to let the grains soak in the milk for a few minutes. This specific step will allow you to achieve a porridge without any lumps. During the cooking process, it is also necessary to stir the semolina constantly. Otherwise, it will overcook, and you will have to start over. If you follow all these tips, the porridge will turn out very appetizing.

Runny semolina porridge with milk

Ukrainian

This sweet and sour, moderately spicy pepper sauce, thanks to pectin, transforms into a thick and almost transparent jelly as it cools in the jar. To achieve a vibrant and beautiful color, use bell peppers of various shades. You can adjust the sauce's spiciness by reducing the amount of jalapeño or omitting it entirely, or conversely, by adding chili or another hot pepper. The sauce cooks for only 1 minute after boiling, keeping the small pieces of pepper slightly crunchy.

Sweet and sour pepper sauce

If your tomato harvest is too large, you don't have to limit yourself to just pickling them for winter. You can make excellent homemade ketchup from tomatoes, and it will taste just as good as store-bought, and certainly healthier and more natural. Besides tomatoes, you'll need onions, apples, bell peppers, and sugar. Choose apples of sour or sweet-and-sour varieties. Antonovka, Bely Naliv, Semerenko, Bessemyanka, or Idared would be good choices. The specified amount of ingredients yields two 1-liter jars.

Homemade Ketchup

Prepare delicious canned beans in tomato sauce, an indispensable staple for your kitchen. These versatile beans easily transform into an appetizing snack or a hearty side dish, and are also perfect for adding to soups and stews. Making this preserve at home is very simple, using the most readily available ingredients. First, boil pre-soaked beans until par-cooked, then simmer them until tender with aromatic carrots, sweet onions, and rich tomato paste. Finally, add spices and a little vinegar to ensure your preserve lasts a long time, delighting you with its taste all year round. The specified amount of ingredients yields one 0.5-liter jar.

Canned Beans in Tomato Sauce

Discover the amazing zucchini jam with dried apricots – it's not just a sweet treat, but a true treasure trove of fiber and vitamins, enriched with the healing properties of dried apricots. It's perfect for both young and overripe zucchinis that you want to give a new lease on life. The dried apricots will give the neutral zucchini a vibrant flavor with a slight tartness and fill the jam with a subtle, slightly spicy aroma. From the specified amount of ingredients, you will get one 0.3-liter jar.

Zucchini jam with dried apricots

Soviet USSR

This borscht is a true gem for those who value time but aren't willing to compromise on taste! It cooks much faster than traditional soup with fresh beef, as you won't have to simmer meat broth for a long time. Try this recipe if you want to quickly prepare a fragrant and hearty soup, but be prepared for its flavor to be slightly different from the classic, bringing its own unique touch.

Borscht with stewed meat

Preparing this delicious borscht is much simpler than it seems! The secret lies in choosing fresh, high-quality ingredients and precisely following the recipe. We suggest using tender chicken fillet to make the borscht less fatty, but you can experiment with any other meat if you wish. And if you want to add a twist, try supplementing the soup with beans. The main thing is to maintain balance so that each flavor harmoniously unfolds in this aromatic dish.

Delicious borscht with chicken

Caucasian

Immerse yourself in a world of oriental flavors with this incredibly tender and aromatic dish! Succulent grape leaves, wrapped around a savory turkey mince with rice and onions, are simmered to perfection and then served with a refreshing sour cream sauce featuring garlic and dill. This dish will truly elevate your table and provide an unforgettable culinary experience.

Pumpkin cream soup with turkey

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