Pumpkin cream soup in a multicooker Bork U700

Category: First meal
Pumpkin cream soup in a multicooker Bork U700

Ingredients

Pumpkin 600 g
Water 3 mst
Cream (20-33%) 1 mst
Parmesan 50 g
Curry 1 tsp
Salt taste
Fresh mint optional

Cooking method

  • I'm posting another Bork recipe, supplemented and improved
  • 1. Cut the peeled pumpkin into medium-sized pieces, place in a bowl and cover with water. Cook with the lid closed for Multipovare 95 degrees 15 minutes.
  • 2. After the end signal, let stand for Heated minutes 5-10... While standing, grind the parmesan into dust. I do this on a Moulinex electric grater.
  • 3. Open the lid and transfer all the contents to a blender (or a pan that is not afraid of a hand blender!) And chop. Then add cream *, grated cheese, curry, salt and stir. I interfered with the same hand blender, only with a whisk attachment.
  • 4. Pour the resulting mixture back into the bowl (you do not need to wash it), and put on Heating for 10 minutes.
  • I like to heat up to 80 degrees more.
  • 5. Before serving, you can garnish with drops of cream, a sprig of fresh mint or - my favorite croutons. They are very relevant here!

The dish is designed for

4-6 plates

Time for preparing:

40 minutes

Cooking program:

Multicook

Note

* I took cream this time 20%, just cold. Do not curl up. But for reliability it is better to warm it up. When I cooked 33% according to the original recipe, it was too fatty and satisfying

The recipe is taken from Bork's big book, where he recommends us to cook pumpkin at 100 degrees for the same 15 minutes.
Well, it's for good luck, the pumpkin then ran and hid under the lid and into the valve.
At 95 degrees, the lid looks like this:
Pumpkin cream soup in a multicooker Bork U700

There are some fibers on the outside, and absolute cleanliness inside! No valve cleaning threatens Well, of course, the pumpkin is ready.

I must admit that I do not particularly like pumpkin or curry, but in this creamy soup they give such a tandem that you will lick your fingers! Warm, thick, rich, delicate and at the same time slightly pungent taste ...

Njashka
Can you replace Parmesan with some other cheese?
Iri.Ko
If hard, why not?
Here the point is that hard cheese crumbles into dust and dissolves in the soup, but soft cheese cannot be crumbled on a fine grater, it has a different texture
Elena Tim
Quote: Njashka

Can you replace Parmesan with some other cheese?
Once I was too lazy to go for Parmesan and I poured some other hard cheese into the Minestrone soup. So these small grains caught each other in the soup and stuck together, turning into tasteless gum. I had to catch them and throw them away. So there must be some similar cheese here. And best of all, if Parmesan is indicated, then put it out of harm's way.
Iri.Ko
Quote: Elena Tim

Once I was too lazy to go for Parmesan and I poured some other hard cheese into the Minestrone soup. So these small grains caught each other in the soup and stuck together, turning into tasteless gum. I had to catch them and throw them away. So there must be some similar cheese here. And best of all, if Parmesan is indicated, then put it out of harm's way.
Oh how! Len, thank you for your experience) fortunately, I have mostly parmesan or dzhugas of some medium maturity at home, everything worked out fine with them
Njashka
Quote: Elena Tim

Once I was too lazy to go for Parmesan and I poured some other hard cheese into the Minestrone soup.So these small grains caught each other in the soup and stuck together, turning into tasteless gum. I had to catch them and throw them away. So there must be some similar cheese here. And best of all, if Parmesan is indicated, then put it out of harm's way.
Got it, thanks!
Parmesan - so parmesan!
Elena Tim
Don't ask, girls! How can I, so to speak ...

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