Kitchen appliances and utensils: heat-resistant pan with a lid, immersion blender, knife, tablespoon, cutting board, teaspoon, toothpick, stove
Ingredients
Pumpkin | 600 g |
Potato | 3 pcs. |
Carrot | 1 PC. |
Onion | 1 PC. |
Sunflower oil | 1-2 tbsp. l |
Boiling water | 3-4 tbsp. l |
Salt | 2 tsp |
Step cooking
- We rinse and peel all unusable parts 600 g of pumpkin, 3 potatoes, 1 carrot and 1 onion. Cut vegetables into arbitrary slices. It is desirable that these were small cubes - so they cook faster.
- At the bottom of the heat-resistant pan, pour 1-2 tbsp. l vegetable oil. When it warms up, send the onions to fry.
- After a few minutes, add the potatoes and carrots. Fry vegetables under the lid for 15 minutes. Do not forget to stir them to avoid burning.
- After that, pour 3-4 tbsp into the pan. l boiling water and put the pumpkin. Again, mix the products together, cover the pan with a lid and cook the dish for another 20 minutes.
- In the process of cooking, we send 2 tsp to vegetables. salt. Mix. The readiness of vegetables is determined using a toothpick: it should smoothly enter. Grind the finished vegetables with a hand blender until puree. We go through carefully so that there are no lumps and the mass is as homogeneous as possible.
- Serve the soup puree to the table. Decorate it with fresh herbs, cream. Sprinkle with your favorite spices to taste.
Important! If you do not have a heat-resistant pan, fry the vegetables in a pan, and then transfer to an ordinary pan. Instead of a blender, you can use the usual pusher.
Video recipe
Also pay attention to the video recipe of this dish. In it you will see how best to cut products for mashed soup. You will learn how many and in what mode to cook them.