Description
Of course, in pumpkin season I couldn't prepare bright pumpkin soup. Today, bulgur and shrimp. Very convenient to cook soups in the pot Zepter. As the vegetables are cooked without water, I cooked with them, and rump, put it on a cabbage leaf and add 2 tablespoons of water. The vegetables in the pan are cooked in their own juice, the vapor generated inside the pot rises up, reaching the cap. As the cover is always cooler than the utensil, the steam in contact with her condenseries and sinks to the bottom. This process is constantly repeated. It turns out that while preparing the vegetables, cereals cooked for a couple.
Ingredients
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Pumpkin
300 g
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Onion
100 g
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Carrots
100 g
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Garlic
3 tooth
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Thyme
1 sprig
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Honey
1 tsp
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Dry white wine
50 ml
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Bulgur
4 Tbsp
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Shrimp
200 g
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Chili
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Spinach
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Cabbage
1 piece
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Olive oil
Cooking
Onions and carrots cut arbitrarily, put in a pan Zepter.
Pumpkin cut into cubes, put on the carrots. Garlic peel, crush with a knife, add to the pot. There also add honey and thyme.
Put the cabbage leaf, to spread the bulgur, pour in the bulgur 2 tablespoons of water.
Cover the pan with a lid, put on medium heat. When the arrow of the controller will reach the middle of the green field, reduce the heat to low and cook 15 minutes. Then remove from heat and leave for 10 minutes.
Then the bulgur gently removed together with the sheet, vegetables grind in puree, add the cream, bring the soup to a boil and remove from heat.
Zepter casserole cover, put on medium heat. When the arrow of the controller will reach the middle of the green field on the Dry scale-a saucepan remove from heat. To put it shrimp, slices of chilli and a crushed clove of garlic. Fry shrimp on both sides.
In a plate pour in some pumpkin soup, add a few drops of olive oil, sprinkle a spoonful of bulgur, shrimp and garnish with greens. Bon appetit!
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