How to cook delicious pumpkin soup. Pumpkin soup. Best pumpkin soup. Classic pumpkin soup with cream

The pumpkin ripening season has arrived. Previously, every year I had the question, what is possible? Rice porridge with orange miracle? Pancakes or pie? Once, while visiting, I tried pumpkin puree soup. God, how delicious it turned out. Seasonings and the amber-colored oil of the same name gave a rich aroma and taste to the dish. I left the guests with the recipe.

From that moment on, several pumpkins are sure to ripen at the dacha. To use them at any time of the year, I freeze them - in cubes, in the form of puree. And then I cook delicious, healthy and beautiful bright dishes from them.

Cream soup is wonderful in combination with any vegetables. Potatoes, zucchini, leeks, and carrots are suitable. If you want a hearty meal, add chicken or turkey. You can prepare a dietary option for children or during Lent. With the addition of milk or cream, you get a soup with a delicate creamy taste.

This year, summer began in July, and the pumpkins were late in ripening. Well, I had to take the pulp of an almost ripe fruit. Believe me, it didn’t affect the taste at all - the color just let us down. The usual sunny color was replaced by a shade of green.

Products:

Peeled pumpkin – 700 g
Water or vegetable broth -1.5 l
Carrots – 1 pc.
Onion – 1 pc.
Nutmeg – ½ tsp.
Black pepper - a pinch
Salt to taste
Cream 10% - 200 ml.

We wash the sides of the pumpkin from dirt, peel off the skin and cut into pieces.
Remove carrots from clothing and cut into thin slices.

Boil water together with pumpkin and carrots until tender.

Chop the onion and garlic with a knife.

Sauté the onion in butter until lightly golden, season with garlic.

After the vegetables become soft, puree them with a blender until smooth along with the fried vegetables.

Pour in the cream, put on the fire and bring to a boil. Now is the time to fertilize with spices and salt.
Serve with croutons. And if you have pumpkin oil, then half a teaspoon definitely won’t hurt.

Pumpkin puree soup with potatoes (quick and tasty)

My family prefers this version with the addition of potatoes. The soup turns out satisfying and rich. I cook it at any time of the year. In winter I use frozen vegetables.

Products:

Pumpkin – 450 g
Potatoes – 2-3 pcs.
Carrots – 1 pc.
Water – 1.5 l
Cream 10% – 200 ml
Sweet paprika – ½ tsp.
Nutmeg – 1/3 tsp.
Black pepper – ¼ tsp.
Hot red pepper – pinch
Salt to taste

Cleaning the pumpkin. This time the peel was so rough that I had to use a knife and literally cut it off. Cut into cubes.
We wash the carrots, remove the skin with a special device and chop into thin slices.

We cut off the peel from the tubers and proceed in the same way as with the pumpkin.

Place in a saucepan (2 liter capacity), fill with water and bring to the boil until soft. Don't forget to get rid of the foam.

Drain the water and puree with an immersion blender. It is more convenient to do this without water. Then add it and finally mix it into a single mass.

Put on fire, pour in cream. We wait for it to boil and turn it off.

During this time, stir a small amount of broth in a separate container along with spices and send it back to the pan. I recommend doing this - it will avoid the formation of lumps in the finished soup. Salt to taste.

Diet pumpkin and zucchini soup in a slow cooker for a child

Creamy vegetable soup is useful to prepare for children, even small ones. It is nutritious, satisfying, and thanks to the gentle mode of the device, it retains the maximum amount of nutrients.

Prepare:

Pumpkin pulp – 500 g
Potato tubers – 500 g
Zucchini – 200 g
Onion – 1 pc.
Pepper, salt

Preparation:

Peel the vegetables from excess shells and remove the seeds.
Turn on the multicooker to Fry mode, and while it heats up, chop the vegetables.

We will add the pumpkin later, so chop it into a smaller size.
Pour in a couple of tablespoons of oil and let it warm up a little. After this, add the potato pieces.

Slice the pumpkin and send it there to fry a little for 15 minutes. Then zucchini. We will bring it to readiness in water.

Chop the onion into small pieces and mix with the vegetable mixture.
Fill with water so that it just covers the mass. Salt and pepper.
Set the Extinguishing mode. It lasts an hour, but 10-15 minutes are enough for us to make the food soft.

Let's check for readiness. Place in a separate container and blend with a blender. Dilute with the vegetable broth in which the vegetables were cooked.

If you do not need a dietary option, then at this stage add the required amount of milk and beat again.

How to make creamy pumpkin soup with chicken

Adding chicken to the soup makes it filling. For men, this is probably a more suitable option. Although my husband eats it on both cheeks even without meat.

Prepare:

Pumpkin – 400 g
Onion – leek – 1 pc.
Bell pepper – 1 pc.
Carrots – 1 pc.
Potatoes – 2-3 pcs.
Cauliflower – 200 g
Boiled chicken breast
Cream – 100 ml
Garlic - 2 cloves
Pepper
Nutmeg
Parsley
Hot pepper

The classic recipe for pureed pumpkin soup is an integral attribute of the cookbook of Slavic cuisine. Since ancient times, people have known that pumpkin is a unique product that can have a beneficial effect on the digestive system and provide the body with essential nutrients and microelements.

In the classic version, pureed pumpkin soup is prepared with water or vegetable broth with the addition of a small amount of cream. This recipe can be called the simplest. This soup is prepared quite quickly, and all the products we need are simple and quite affordable.

Ingredients

Calorie content

Calories
102 kcal

Squirrels
3.0 g

Fats
5.2 g

Carbohydrates
14.8 g

Preparation

Step 1

Preparing ingredients for soup. Peel the pumpkin and remove seeds and cut into large pieces. We also cut the potatoes into cubes. Three carrots on a coarse grater, and cut the onion into cubes. Chop the garlic with a knife.

Step 2

Pour vegetable oil into a frying pan and heat well. Add the onion and fry it until it becomes transparent. Then add garlic and carrots. Fry the vegetables for another five minutes until they become soft.

Step 3

Transfer the chopped potatoes into a saucepan and add the fried vegetables to it.

Step 4

Place the pumpkin in a frying pan and fry for about five minutes until it softens.

Step 5

Place the pumpkin in a saucepan with vegetables and add two glasses of water or broth. Vegetables should be barely covered with water. If there is too much water, the soup may turn out watery.

Step 6

Cook the vegetables until the potatoes become soft. This usually takes 30 - 40 minutes. There is no need to cover with a lid, the water should evaporate.

Step 7

Using a blender, puree the soup until smooth.

Step 8

Pour half a glass of cream into the puree soup, add salt and your favorite spices. We added a little curry and ground pepper.

Step 9

Mix the puree soup thoroughly and bring to a boil. Cook for another five minutes, then cover with a lid and let it brew a little.

Step 10

Serve the puree soup hot. If desired, you can sprinkle it with pumpkin seeds, chopped herbs or serve with garlic croutons. It turns out very tasty! Bon appetit!

How to cook pumpkin puree soup correctly

There are a huge number of recipes for making pumpkin puree soups. However, they are all prepared according to a similar principle. To begin with, pumpkin, as well as other vegetables, are boiled, baked or stewed. After which all components are crushed to a puree using a blender.

You can make puree soups from pumpkin alone, or combining it with meat, chicken, turkey, mushrooms, various vegetables and even fruits. Milk or cream complements the taste of pumpkin soup well. For spices, you can use ginger, nutmeg, cardamom, pepper, rosemary, oregano, basil, paprika and much more.

Honey, nuts and dried fruits are often added to sweet pumpkin puree soups. You can also get a very tasty dish by adding coconut milk or wine to the soup. Cheese puree soups with pumpkin are richer and more nutritious. Their taste can also be enhanced with chopped herbs, garlic or spices.

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In fact, pumpkin is a very popular vegetable, from which you can prepare not only porridge, but also soups and even desserts. Pumpkin puree soups are often prepared for young children. Although adults who care about their health should pay attention to this simple and nutritious dish.

Let's look at a few more recipes for making classic and new pumpkin puree soups.

Creamy pumpkin and chicken soup

If you prefer heartier soups, you can make creamy pumpkin and chicken or turkey soup. It is most convenient to use poultry fillet for these purposes, but if you wish, you can boil the legs until cooked and remove the meat from them.

Ingredients:

Pumpkin – 600 g
Chicken or turkey fillet – 300 g
Onion – 1 pc.
Garlic – 1 clove
Carrots – 1 pc.
Cream – 100 ml
Butter – 10 g
Pepper, salt - to taste
Greens - to taste

Preparation:

Boil chicken or turkey fillet in salted water until tender. Remove from the broth and leave to cool.
Peel the pumpkin and cut into cubes.
We also peel the carrots and cut them into rings.
Fry the onion in butter until golden brown.
Add the diced clove of garlic to the onion, stir and remove the pan from the heat.
Combine pumpkin, chicken fillet and onion and grind using a blender until smooth. Transfer to a frying pan and add a little chicken broth and cream. Boil the dish, salt and pepper to taste.
Pour the puree soup into bowls and sprinkle with chopped herbs. Serve to the table. We treat our loved ones to a tasty and healthy dish. Bon appetit!

Pumpkin puree soup with potatoes

Puree soup with potatoes is richer and more nutritious. It can be prepared both in autumn and winter. To prepare the dish in winter, pumpkin is often peeled, cut into cubes and frozen.

Ingredients:

500 g pumpkin
2 - 3 potatoes
1 carrot
1 onion
Glass of cream (10%)
Spices (paprika, nutmeg, black and red pepper) - to taste
Salt - to taste

Preparation:

Clean and wash the pumpkin. Cut into large cubes.
We also clean the carrots and cut them into large rings.
Boil the pumpkin and carrots until tender.
Cut the onion into cubes and fry until golden brown in a frying pan.
We also peel the potatoes, cut them into large pieces and boil them.
Take the vegetables out of the water and mix with potatoes and onions. Grind into puree using a blender and transfer to a deep frying pan or saucepan.
Add cream to the puree and a little broth in which the pumpkin was cooked. Bring to a boil, add salt. Add spices to your taste, boil for another 5 - 10 minutes, cover with a lid and remove from heat.

Serve the dish hot. If desired, you can sprinkle it with chopped herbs. It will be delicious!

Pumpkin soup in a slow cooker - a simple recipe

The multicooker has long been an indispensable assistant for many housewives. Indeed, in a slow cooker you can very easily prepare a variety of dishes, including pumpkin soup. To make a creamy soup in a slow cooker, just boil all the vegetables, then remove them and grind them in a blender. To achieve a more piquant taste, you can first fry the onions directly in the thicket, then add the vegetables and set the “Cooking” mode.

Ingredients:

Peeled pumpkin – 500 g
Potatoes – 400 g
Onion – 1 pc.
Carrots – 1 pc.
Salt, spices - to taste
Butter – for frying

Preparation:

Peel the pumpkin, potatoes and carrots, cut into large pieces.
Cut the onion into cubes.
Turn on the multicooker in the “Frying” mode and fry the onion in butter until golden brown.
Place potatoes, pumpkin and carrots in a bowl. Add a little boiled water or vegetable broth and set the “Cooking” mode.
When the vegetables are boiled, transfer them to a separate container and grind them using a blender.
Place the resulting mass back into the multicooker bowl and simmer for another 10 minutes. If necessary, you can dilute the soup with a small amount of water or broth.
Salt and pepper the puree soup to taste. Turn off the multicooker, close the lid and let the dish sit for 15 - 20 minutes. To make the soup even more aromatic, you can sprinkle it with chopped parsley.

The soup should be served hot. It goes well with garlic croutons or white bread. Bon appetit!

Creamy pumpkin and spinach soup

Pumpkin soup itself is a very healthy dish that allows the body to receive many useful minerals and trace elements. If you cook it with spinach, it will become even more healthy and nutritious.

Pumpkin and spinach soup are prepared in different ways. Some housewives prefer to mix and puree the ingredients. Others, on the contrary, cook pumpkin and spinach separately, after which they lay out the puree in layers, getting a very beautiful two-color puree soup.

Ingredients:

Pumpkin – 500 g
Spinach – 2 cups
Tomatoes – 3 pcs.
Onion – 1 pc.
Carrot – 1 pc.
Garlic – 1 clove
Butter – 10 g
Spices, salt, sugar - to taste

Preparation:

Cut the onion into cubes and grate three carrots. We also cut the garlic into small cubes.
Fry the onion until golden brown, add carrots and garlic to it. Fry everything together.
We cut the tomatoes and scald them with boiling water. Peel them and cut them into pieces.
Add tomatoes, butter and a little boiled water to the frying. Simmer the sauce for about 10 minutes. Taste it and add salt, sugar and spices.
Clean and cut the pumpkin into small cubes. Add to the tomato sauce and simmer everything together until the pumpkin becomes soft.
Transfer to a separate container and puree the soup using a blender.
Chop the spinach and simmer over low heat.
Mix pumpkin soup with spinach and serve. Bon appetit!

Pumpkin soup with shrimp

The soup prepared according to this recipe turns out very tasty and healthy. You can prepare it using meat or vegetable broth, but if you don’t have that, plain water will do. It is better to leave the shrimp whole, i.e. do not grind with pumpkin. Usually they are placed on the bottom of the plate, covered with mashed potatoes and a couple of tails are placed on top to decorate the dish.

Ingredients:

Peeled pumpkin – 500 g
Onion – 1 medium onion
Boiled peeled shrimp – 250 g
Potatoes – 2 pcs.
Cream – 200 g
Vegetable oil
Broth or water – 600 ml
Green onions – bunch
Ground pepper - to taste
Salt - to taste

Preparation:

Peel the potatoes and cut them into small cubes.
We also cut the pumpkin into cubes.
Cut the onion into cubes.
If necessary, boil and peel the shrimp to get ready-made tails.
Pour oil into a saucepan or cauldron and fry the onion until light golden brown.
Add potatoes and pumpkin to the onion, add broth or water and let it simmer. If desired, you can add your favorite spices, such as pepper and bay leaf.
When the vegetables are stewed, grind them using a blender until pureed. Pour in the cream, mix thoroughly, salt and pepper to taste.
Fry the shrimp in a frying pan for a couple of minutes.
Place the shrimp in serving bowls and pour the soup over the puree. Place a few tails on top.

Sprinkle the soup with chopped green onions and serve. Bon appetit!

Simple pumpkin soup with cheese

Soups with cheese have long been loved by many housewives due to their excellent taste and ease of preparation. Cheese soups are prepared with chicken, sausages, potatoes and even pumpkin. Let's look at how to prepare pumpkin cheese cream soup at home. So let's get started.

Ingredients:

Pumpkin (pulp) – 650 g
Onion – 1 pc.
Garlic – 1 clove
Spices (pepper, salt, paprika, rosemary) - to taste
Salt, sugar - to taste
Sour cream – 2 tbsp. spoons
Processed cheese – 100 g
Butter – 10 g

Preparation:

Peel the pumpkin and cut into cubes.
Three cheese on a grater. To make it easier to do this, you need to leave it in the freezer for 20 - 30 minutes.
Cut the onion into cubes and fry in butter until light golden brown.
Chop the garlic with a knife and add to the onion. Fry for no more than half a minute.
Add the chopped pumpkin to the pan and fry everything together for 5 minutes.
Add a little water and simmer the pumpkin until it becomes soft.
Place the vegetables in a bowl and puree them using a blender.
Return the resulting mass back to the pan, add sour cream or cream and grated cheese. Mix the soup, add salt and add your favorite spices. If necessary, add a little boiled water.
Boil the creamy soup with cheese for another 3 – 5 minutes. If desired, sprinkle with herbs and serve with white bread or croutons. Bon appetit!

Creamy pumpkin and broccoli soup

A very tasty and healthy puree soup can be made from broccoli and pumpkin. This wonderful soup turns out to be satisfying and rich, even without meat. In addition, it is a real storehouse of vitamins, which is especially important in winter. So let's get started.

Ingredients:

Pumpkin (pulp) – 700 g
Broccoli – 400 g
Carrot – 1 pc.
Onion – 1 pc.
Garlic – 1 clove
Butter – 10 g
Cream - 200 ml
Water – 500 – 600 ml
Salt, spices - to taste

Preparation:

Cut the onion into cubes, grate the carrots.
Peel the pumpkin and cut into large pieces.
We wash the broccoli and divide it into florets.
Fry the onion in butter until light golden brown, add chopped garlic and carrots.
Place the pumpkin in the pan, add water to cover the vegetables and add on top of the broccoli.
Simmer the vegetables until they become soft. This usually takes about half an hour.
Grind the pumpkin and broccoli using a blender.
Simmer the cream soup in a saucepan for another five minutes. Add cream, favorite spices and salt. Simmer for a couple more minutes and remove from heat.

Serve the soup while it is still hot. We enjoy a simple, tasty and healthy dish that even children like. Bon appetit!

Pumpkin soup with lentils

If you want to make a rich and tasty vegetable soup, be sure to try the creamy soup with lentils and pumpkin. This dish is very easy to prepare. It is better to boil the pumpkin in vegetable broth, but in the absence of such, you can use milk or plain water.

Ingredients:

Red lentils – 150 g
Pumpkin – 400 g
Onion – 1 pc.
Garlic – 1 clove
Vegetable broth (or water)
Vegetable oil – 2 tbsp. spoons
Ground pepper, salt - to taste
Ginger - to taste

Preparation:

Peel and chop the onion into smaller pieces.
Chop the garlic into cubes using a knife.
Cut the pumpkin into large cubes.
We wash the lentils.
In a deep frying pan or saucepan, sauté the onion. At the end, add chopped garlic and ginger.
Add pumpkin and lentils. Add broth or water to lightly cover the pumpkin.
Simmer the pumpkin over low heat until it becomes soft. This usually takes 15 – 30 minutes.
Grind the soup to a puree using a blender. Salt to taste.
Place on plates and season. If desired, you can sprinkle the soup with chopped herbs or decorate with pumpkin seeds. Bon appetit!

Dietary puree soup from pumpkin and celery

This recipe will definitely appeal to girls who watch their figure. Pumpkin puree soup with celery is low in calories and has a large amount of minerals and trace elements.

It's quite easy to prepare. Both root and stalk celery are suitable for preparing this dish. You can also add new flavor notes to the dish using your favorite spices, such as basil, oregano, nutmeg, paprika and others.

Ingredients:

Pumpkin – 600 g
Celery – 100 g
Potatoes – 2 pcs.
Onion – 1 pc.
Carrots – 1 pc.
Vegetable oil or butter - for frying
Water or vegetable broth
Spices and salt - to taste
Greens - to taste

Preparation:

Cut the pumpkin into cubes, potatoes into cubes or strips.
Cut the onion into cubes, grate the carrots. Chop the celery.
Fry the onion in a frying pan or in a saucepan until golden brown, add the carrots and fry for another three minutes.
Add pumpkin and potatoes and fry everything together.
Add water or vegetable broth to lightly cover the vegetables.
Simmer the vegetables in a saucepan or casserole until the potatoes are cooked.
Grind the boiled ingredients using a blender and place the puree back into the saucepan.
Bring to a boil, salt to taste and add your favorite spices. If the soup turns out to be thick, you can dilute it with water or add cream.
Cook the puree soup for another 3 – 5 minutes, then sprinkle with chopped herbs and cover with a lid.

Serve the soup while it is still hot. Bon appetit!

Healthy, bright, aromatic, dietary - that's all from pumpkin cream soup! Take a look at our selection of recipes and choose the best one.

500 g pumpkin;
300 g potatoes;
1 PC. onions;
1 tbsp. l. vegetable oil;
1 tsp. ginger;
1.5 glasses of milk;
100 g wheat crackers;
salt, spices - to taste.

Wash the potatoes and pumpkin, peel and cut into small cubes.

Peel the onion and chop finely. Turn on the multicooker to the “Fry” mode and fry the onion in vegetable oil for 5 minutes.

Add potatoes, pumpkin, spices to the onions and pour boiling water so that it lightly covers the vegetables. Salt and cook in the “Stew” mode for 15 minutes. Grate the ginger on a medium grater and add it to the prepared vegetables.

Drain the broth. Beat the resulting mixture in a blender until pureed.

Return the vegetables to the slow cooker and dilute with hot milk. Warm up in “Soup” mode for 10 minutes.

Serve pumpkin puree soup prepared in a slow cooker with croutons.

Recipe 2: creamy pumpkin soup with cream (step by step)

Peeled pumpkin - 1 kg.
Onions - 100 g.
Butter - 20 g.
Vegetable broth - 1 l.
Garlic - 1 clove
Cream - 150 ml.
Zira - 0.3 tsp.
Spices - to taste
Salt - to taste

For pumpkin puree soup according to the classic recipe, you need to peel the pumpkin, cut out the core and cut into cubes with a side of about 2-3 centimeters.

Peel and chop the onion.

Add butter to a heated frying pan. Place pumpkin cubes and onions there.

Fry the pumpkin and onion over medium heat for five minutes, remembering to stir occasionally. Thanks to this light frying, the soup will become richer in taste.

Heat the broth in a saucepan (I always have frozen broth in the freezer) and add the contents of the pan to it: fried pumpkin and onions.

Bring everything to a boil, reduce heat and simmer for twenty minutes until the vegetables are soft.

Add pepper, salt, peeled and chopped garlic, ground cumin. Of course, you don’t have to put cumin, but I highly recommend it!

Remove the pan from the heat and use an immersion blender to turn the mixture into a smooth puree. If you don’t have such a blender, you can grind everything in a blender bowl by transferring the vegetables and broth into it.

Roast pumpkin seeds in a dry frying pan.

Pour the classic pumpkin puree soup into bowls and sprinkle it with parsley, adding a few seeds. Serve immediately and enjoy!

Bon appetit and delicious soup!

Recipe 3, simple: pumpkin puree soup with vegetables

All vegetables are lightly fried beforehand and this subtlety gives a completely unique taste to the dish. Try it and judge for yourself.

800 g fresh or frozen pumpkin pulp
2-3 carrots
3 medium potatoes
1 large onion
butter for frying
bunch of dill
salt, ground black pepper
1-2 cloves of garlic
2 stalks of celery (optional), this time I cooked without it

Wash the potatoes, peel them, cut them into cubes. Place 1 tbsp on a heated frying pan. l. or a little more butter, you can add a little vegetable oil. Lay out the potatoes and fry them until golden brown.

Place the finished potatoes in an empty pan in which we will cook the pumpkin puree soup. And add more butter and a little vegetable oil to the frying pan, add the peeled and diced pumpkin and also fry it until golden brown, then transfer it to the pan with the potatoes.

To prepare the puree soup, I used ready-made frozen pumpkin, cut into small pieces. In fact, if you are making soup from raw pumpkin, you don't have to cut it so small, cut it like potatoes, or even larger.

Now peel the onion and cut it into small cubes. Sauté in butter until transparent.

Peel the carrots, grate them on a coarse grater, add them to the frying pan with the onions and continue to fry over low heat for 5-7 minutes, stirring occasionally.

Put the onions and carrots into the pan with the potatoes and pumpkin. If you like the flavor of celery, you can add two stalks, finely diced, to the pan at this point.

Pour boiling water over the contents of the pan just above the level of the vegetables. Add salt, bring to a boil and cook over low heat until the vegetables are tender. This doesn’t take long at all, since all our vegetables are pre-fried.

When the vegetables are ready, grind the contents of the pan with an immersion blender, then bring to a boil again.

Add chopped garlic, ground pepper, stir, taste, and add salt if necessary.

Turn it off. Let the soup brew for 15-20 minutes.

When serving, place finely chopped dill on each plate, and also offer a lemon cut into quarters. Sprinkled with lemon juice on top, the pumpkin puree soup tastes simply excellent. I borrowed this subtlety from Turkey, where, as you know, soups are prepared mainly in the form of purees. In any cafe, you are offered a lemon by default, or you simply take it yourself near the cash register, where lemon quarters are always lying next to the sliced bread.

Recipe 4: Quick Creamy Pumpkin Soup

pumpkin - 500 gr.
potatoes - 2 large
carrots - 2 large
onion - 1 large
nutmeg (ground) - 1 teaspoon
heavy cream - 100 ml or milk - 200 ml
salt, pepper - to taste
dried oregano (or any aromatic herb of your choice) - for serving

Peel the vegetables and cut into large cubes. Let the vegetables cook for half an hour to an hour.

Water can be poured into a full pan or so that it covers the vegetables by 5 cm.The thickness of our soup will depend on the amount of water.

While the vegetables are cooking, finely chop the onion and fry until golden. I do this, as usual, with ghee.

Separate the finished vegetables from the broth (you can put them in a deep bowl) and puree them with an immersion blender, after adding the onion.

Our cream soup is almost ready, all that remains is to add milk or cream, ground nutmeg for piquancy and spices to taste. Mix everything well, put on fire, bring to a boil and turn off.

When serving, you can sprinkle the pumpkin cream soup with any fragrant herbs (they are sold in ready-made bags in any supermarket in the spice department) to your taste. I use dried oregano.

Recipe 5: creamy pumpkin soup with garlic (step-by-step photos)

Pumpkin 650 g
Garlic 2 teeth
Olive oil 1 tbsp. l
Butter 10 g
Onion 1 piece
Potatoes 1 piece
Chicken broth 0.5 l
Water 0.25 l

Preheat the oven to 200 gr. Cut 650 g of pumpkin pulp into large pieces with a side of about 3 cm. Place in one layer on a baking sheet. Place 2 unpeeled cloves of garlic there. Salt and pepper to taste. Drizzle with olive oil.

Bake for 20-30 minutes until done. The pumpkin should become soft.

Melt the butter in a saucepan. Add a small finely chopped onion. Cook, stirring, until soft.

Then add medium sized potatoes, peeled and roughly chopped. Cook, stirring, for a couple more minutes.

Add broth and water. Bring to a boil and simmer, covered, for 15 minutes until the potatoes are tender.

Add the roasted pumpkin and garlic, squeezed from the skin. Bring to a boil and remove from heat.

Puree the soup using an immersion blender. Serve with herbs, sour cream, cream or cheese. Bon appetit!

Recipe 6: how to make pumpkin cream soup (photo)

Pumpkin - 350-400 g
Cream (any fat content) - 100 ml
Onions - 1 pc.
Tomatoes - 1 pc.
Salt and black pepper - to taste
Ground red pepper - to taste
Vegetable oil - 2 tbsp.
Garlic - 2 cloves

Start by cutting the pumpkin into small pieces.

Heat vegetable oil in a saucepan and fry the chopped onion and garlic over low heat for five minutes. If the onion is large, then you need to take only half; if it is medium, then you can take the whole one.

Scald the tomato with boiling water and remove the skin. You can take one medium tomato or several cherry tomatoes.

Add the pumpkin and tomatoes to the onions and stir. At this stage, you can add a little ground red pepper if you like it spicier. Leave to simmer over medium heat for 15 minutes, stirring occasionally.

Pour hot boiled water into the pan so that it covers all the vegetables. Cook until the pumpkin is soft.

When the pumpkin is cooked, strain the broth into a bowl through a sieve and leave the vegetables in the pan.

Using a blender, puree the pumpkin.

Add one ladle of broth and whisk everything again.

Now pour in the cream and mix everything again. If the soup is too thick, add more broth.

Return the pan to the stove and bring to a boil. Salt and pepper to taste.

Recipe 7, step by step: vegetable puree soup with pumpkin

One of the variations of healthy and tasty pumpkin soup is a delicate creamy pumpkin soup with cream. The cream in this recipe softens the taste of vegetables, giving the structure of the soup velvety and some special softness. The taste of pumpkin is not felt at all; this soup can be prepared for the whole family, adding what he likes to everyone’s plate. For men, add fried bacon and season the soup with hot pepper; for children, add crackers and pumpkin seeds; and for yourself, add a piece of boiled chicken, herbs - in general, choose what you like.

Other vegetables are added to the creamy pumpkin soup with cream, the recipe for which is suggested; the pumpkin will not be salted in this recipe. Potatoes will make the soup more nutritious and satisfying (by the way, they can be excluded or replaced with celery in smaller quantities), carrots and onions will add their own flavor and add variety. The soup is prepared with water, but you can cook it with vegetable or chicken broth.

pumpkin (peeled pulp) – 400 g;
potatoes – 2 pcs (or a piece of celery root);
onion – 1 large or 2 small;
carrots – 1 piece;
water or broth - 1-1.2 liters;
any vegetable oil – 2-3 tbsp. spoons;
cream (fat content 10-15%) – 200 ml;
salt - to taste;
spices - of your choice;
greens, croutons, fried bacon - for serving soup.

The vegetables will be lightly fried, and so that they do not absorb a lot of oil, we will not cut them very finely. Cut the onion into medium size cubes. Cut the carrots into thick circles, cut large ones in half or into four parts.

Cut the pumpkin and potatoes (celery root) into medium-sized cubes.

Heat the oil in a cauldron or pan with a thick bottom and walls. Place the onion in it and sauté until soft, without browning.

Add pumpkin pieces and mix. Fry the pumpkin for 7-8 minutes, stirring so that the onion does not burn. The fire is not strong, the pumpkin should be stewed in oil, softening a little.

Pour potatoes and carrot pieces into the pan. Fry (simmer) in oil for several minutes until the carrots and potatoes absorb the remaining oil. Be sure to stir, the potatoes may stick to the bottom.

Pour water or broth over the stewed vegetables, barely covering them with liquid. Salt to taste. Cook the vegetables at a low boil; determine readiness by looking at the potatoes. If the potatoes break easily when pressed, they're done.

Turn off the heat and cool the soup slightly. Using a blender right in the pan, grind everything into a homogeneous thick puree. Or take out the vegetables with a slotted spoon, load them into a blender glass, and chop them. Return to the pan with the broth, stir immediately, the soup should become thick and homogeneous, without lumps.

Place the pumpkin soup on a very low heat and heat through. Pour cream of any fat content into the hot soup and immediately stir with a spoon. We heat the cream soup, bring it almost to a boil, but do not let it boil so that the cream does not curdle. Turn off the heat, cover the soup and let it sit on the stove for about five minutes.

While the soup is steeping and gaining flavor, fry thin slices of bacon in a dry frying pan until crispy. Dry the bread cubes (in a frying pan or in the oven), cut the herbs, take out the spices. Pour the creamy pumpkin soup into bowls, add what your eaters like to each bowl, and invite everyone to the table. Bon appetit!

Recipe 8: Pumpkin Cream Soup with Turkey and Cream

Ripe pumpkin - 1 kg
Turkey without bone - 400 grams
Cream (20-30%) - 100 ml
Butter - 40 grams
Onions - 1 onion
Olive oil - 2 tbsp. spoons
Pepper
Turmeric

First of all, finely chop the onion. It’s better not to use Crimean sweet purple onions for the recipe, but leeks or shallots are perfect, as are onions.

After which the onion is fried in butter or olive oil so that it does not burn, but acquires a beautiful golden hue and becomes soft.

Now it's the pumpkin's turn. The hard rind is cut off and cut as convenient. The inside of the pumpkin is cleaned a little with a knife and freed from seeds.

The easiest way to prepare cream soup is from pumpkin, chopped into small cubes.

They are placed in a pan along with the already prepared onions and filled with a very small amount of water. The pumpkin is then left to simmer with turmeric. You should add a little salt. Cook the pumpkin until soft.

As soon as the autumn vegetable softens, pour cream into it and leave it on the stove for just a couple of minutes.

The turkey is freed from small and large bones, skin and chopped into very small cubes.

Now fry the turkey in olive oil. It is quickly turned over, preventing the tender meat from burning. Salt and pepper the turkey to taste.

Then the pumpkin is pureed in a blender, adding some cream if necessary to the desired consistency. The cream soup should not be too thin, but also do not make it into a thick puree. Place pre-fried turkey pieces on top. The soup is ready. Bon appetit!

Pumpkin soup is a real storehouse of vitamins for our health. Pumpkin has long been famous for its beneficial properties. It contains ascorbic acid, vitamins A, E, C, B vitamins, micro- and macroelements necessary for our body to fight colds, irritability and insomnia. In addition, the vegetable contains rare vitamin T, which helps in the digestion and absorption of heavy foods, making it an excellent addition to a hearty lunch.

Rich aroma, rich taste and a special, cozy atmosphere are present in pumpkin soup. You can find a huge variety of pumpkin soup recipes, among which there is a favorite option for even the most picky gourmet. Pumpkin soup can be prepared with croutons, seafood, smoked meats, for meat-eaters and vegetarians.

How to make pumpkin soup - 15 varieties

Perhaps the most popular and at the same time the simplest pumpkin soup recipe is puree soup. It will take you no more than half an hour to prepare it!

Ingredients:

pumpkin – 400 g
onion - 1 pc.
garlic - 4 cloves
pepper
olive oil
vegetable broth - 500 ml

Cooking method:

peel the pumpkin and cut it into small pieces;
peel the onion and garlic, add to the pumpkin;
place the vegetables in a baking dish, sprinkle with olive oil, cover with foil and leave in the oven at 200 C for 15-20 minutes;
transfer the vegetables into a saucepan and beat with a blender, gradually pouring in the broth;
add salt and pepper to taste.

Pumpkin cream soup is ready and ready to serve.

The soup is best enjoyed while it is hot, adding cream and garnishing with herbs and roasted pumpkin seeds.

Bon appetit and be healthy!

Another simple but no less tasty recipe with the addition of carrots.

Ingredients:

pumpkin 600 gr
carrots 1 pc.
onion 1 pc.
Water 400 ml
olive oil
pepper

Cooking method:

Peel and seed the pumpkin, peel the onions and carrots;
cut vegetables into small cubes;
adding a small amount of vegetable oil to a frying pan, fry the vegetables until golden brown;
transfer the vegetables to a saucepan, add water and cook for about 35 minutes until tender;
Remove the finished soup from the heat and beat with an immersion blender.

Bon appetit!

A hearty version of our usual pumpkin soup, which will come in handy on a cold autumn or winter evening. It is suitable for lovers of meat and delicious food.

Ingredients:

pumpkin 700 gr
minced chicken 400 gr
egg 1 pc.
dill
garlic 1-3 cloves
carrots 1 piece
onion 1 piece
rice 150 gr
vegetable broth 1.5 l
olive oil
pepper

Cooking method:

Cut the pre-peeled pumpkin into small cubes, add salt and pepper, sprinkle with oil, and place in the oven at 200 C for 20 minutes;
Mix the minced meat, grated carrots, egg and herbs separately, make meat balls, boil in salted water for 15 minutes (To keep the soup broth light, cook the meatballs separately).
fry chopped onion and garlic in a frying pan;
add rice to the onion and garlic, pour in the broth, and leave for 20 minutes;
Towards the end of cooking, add meatballs, pumpkin and greens.

Bon appetit!

Rich in vitamins and microelements, pumpkin combined with healthy broccoli and cauliflower will become a real source of health for the body.

Ingredients:

pumpkin 700 gr
broccoli 250 gr
cauliflower 250 gr
onion 1 pc.
chili pepper 1 pc.
carrots 1 pc.
potatoes 1 pc.
garlic 2-3 cloves
olive oil
cream
pepper

Cooking method:

peel the vegetables and cut into small cubes;
grease a thick-bottomed pan with vegetable oil, add garlic, onions, chili peppers, carrots;
after 1-2 minutes, add pumpkin to the vegetables, fry for several minutes;
add water and cover with a lid and let it boil;
after boiling, add potatoes;
when the vegetables are ready, add broccoli, cauliflower, salt, pepper and cream;
Cook until broccoli and cauliflower are done.

The soup is ready and can be served. Bon appetit!

Ingredients:

pumpkin pulp 600 gr
onion 1 pc.
carrots 2 pcs.
butter 50 g
vegetable broth 500 ml
White bread
cheese 3 tbsp. l.
pumpkin seeds 3 tbsp. l.

Cooking method:

melt the butter in a thick-bottomed saucepan;
cut the onion into rings and fry until golden brown;
add pumpkin and carrots, cook for about 20 minutes;
pour the broth over the vegetables, cook until tender, then puree in a blender;
in a separate frying pan, fry the bread and seeds until golden brown;
Serve the soup garnished with bread, cheese and seeds.

Bon appetit!

You will be pleasantly surprised by the soft combination of pumpkin and chicken. A light, yet satisfying and healthy soup that will be the highlight of your lunch.

Ingredients:

carrots 6 pcs.
onion 1 pc.
potatoes 3 pcs.
chicken 2 hams
cream 100 gr
pumpkin 300 gr
garlic 3 cloves
White bread
butter
pepper

Cooking method:

Pre-cook chicken broth on two hams, pouring 1.5 liters of them. boiled water, and fry 1 grated carrot and onion until golden brown;
remove the chicken, chop finely;
Finely chop the potatoes and carrots and cook in chicken broth;
When the vegetables are ready, add the broth, spices and garlic to the broth, cook the soup for another 10 minutes;
puree vegetables using an immersion blender;
add cream and chopped chicken to the soup and simmer for another 1 minute (Don’t forget to stir so the soup doesn’t burn);
decorate with croutons.

That's all. Pumpkin soup with chicken is ready and can be served. Bon appetit and good health!

Pumpkin is useful for both adults and children; it can be given as early as 6 months of age. And instead of store-bought jars of pumpkin puree, it’s better to please your baby and the whole family with homemade soup.