Pumpkin soup is the most delicious recipe. Classic pumpkin soup. Pumpkin soup puree: one of the classic recipes

Pumpkin soup is eaten everywhere - in Europe, Asia, America, Australia and even Africa. Moreover, cream soup is most often prepared from pumpkin.

Various versions of pumpkin soup - with rice, with cheese, with wine - are prepared in northern Italy. In Haiti, on Independence Day, which coincides with the New Year, pumpkin soup is certainly served. Celebrating Halloween in America is also not complete without pumpkin soup, although here it is prepared quite thin. In Australia, on the contrary, pumpkin is used to make a thick, porridge-like soup with a lot of spices. In Uzbekistan you will be offered shirkavak - milk soup with pumpkin. In England, apple and leek are added to pumpkin soup; in France, chicken broth and crème fraîche are added. So what is the best pumpkin soup recipe? Let's find out!

Buying and determining the quality of pumpkin

The huge size of the pumpkin and the customs and traditions associated with it always fascinate. But if you want to buy a pumpkin for food and not for entertainment, then choose a smaller size - it will be sweeter and less fibrous. Giant pumpkins are mainly grown as fodder varieties for livestock; moreover, their weight of 15 kilograms or more causes inconvenience during transportation and storage. Focus on medium-sized fruits.

The pumpkin skin should be free of defects (such as bruise marks), not wrinkled, and feel smooth and firm to the touch. Look carefully at the stripes on the surface of the fruit - they should be straight. Wavy stripes may indicate the presence of nitrates. Also eliminate any rot that may form.

When you cut the squash, determine the quality of the pulp. Check it for density, elasticity and meatiness - all this should be present. The color of the pulp is the orange, the better.

When choosing a vegetable, as when buying a melon or watermelon, you need to carefully examine the tail (peduncle). It dries out upon reaching maturity and is one of the indicators of ripeness. Another indicator of ripeness is the hardening of the bark and a clearly visible pattern on it.

Benefits of pumpkin

The beneficial properties of pumpkin are determined by the presence in its composition of vitamins and other beneficial substances necessary for the normal functioning of the body. Let’s figure out exactly how pumpkin can be useful for humans.

What's in pumpkin:

contains vitamins (A, E, C, group B, folic acid), microelements (copper, zinc, iron, cobalt, iodine, manganese, fluorine), macroelements (calcium, potassium, magnesium, phosphorus, sodium);
rich in organic acids, simple sugars (fructose and glucose), dietary fiber (fiber) and pectins.

It is recommended to use the beneficial properties of pumpkin both for the prevention of diseases and in the process of their treatment. Remember, pumpkin is the best healer of chronic ailments. Many doctors recommend including pumpkin dishes in the daily diet for people with the following diseases:

chronic, acute diseases of the kidneys and genitourinary system;
hepatitis and cirrhosis of the liver;
hypertension and atherosclerosis;
disorders of the cardiovascular system.

It is not at all necessary to consume this vegetable fresh. A number of beneficial properties of pumpkin appear only after its heat treatment. So, for example, people with kidney diseases, including acute pyelonephritis and kidney failure, need to eat pumpkin porridge. And if you have diseases of the heart, blood vessels and liver, it is better to eat baked pumpkin or the same pumpkin porridge. Due to the iron content in pumpkin, it is useful to eat pumpkin for anemia - eat boiled pumpkin 4-5 times a day, 100 grams at a time. For gallbladder diseases, liver diseases, include healthy pumpkin in your diet; you need to eat 200-300 grams of zucchini per day in the form of porridge, boiled or baked pumpkin. In its raw form, pumpkin pulp is indicated for the prevention of caries, improving visual acuity, reducing fever and even treating cough.

How to make pumpkin puree soup - 8 delicious recipes

Pumpkin soup with apples, walnuts and blue cheese

A fragrant soup with the addition of fried apples, seasoned with fresh ginger, chili pepper and ground cinnamon. The apple gives the dish a sweet and sour taste, and chili adds spiciness. The soup does not require milk or cream, so it will appeal to both vegetarians and those who fast (if you do not add cheese). Golden, velvety in consistency, the puree soup gives a feeling of fullness and is ideal as a warming light lunch.

Ingredients:

500 g pumpkin
50 g walnuts
50 g blue cheese (for example, Dorblue)
2 small or 1 medium apple
about 1 liter vegetable broth or water
1 tbsp. l. vegetable oil
½ small onion
1 clove of garlic
a piece of ginger root 3-4 cm long
1 small chili pepper or to taste
¼ tsp. ground cinnamon

Preparation

Cut the onion into half rings. Chop the garlic. Grate the ginger on a fine grater. Remove seeds from chili peppers and chop. Peel and seed the apples and pumpkin and cut into pieces.

Heat vegetable oil in a thick-bottomed pan, add chopped onion and fry until translucent. Add garlic, ginger and chili pepper. Fry for 1 minute. Add apples and pumpkin. Fry for 4-5 minutes, pour in 2-3 tbsp. l. broth, salt and pepper, add cinnamon, fry for another 3 minutes, stirring.

Pour in enough vegetable broth (or water) to cover the vegetables by 2 cm. Simmer covered for about 10 minutes over low heat until the pumpkin is completely soft. Using a blender, puree the soup until smooth and, if necessary, add boiling broth to achieve the desired consistency. Fry walnuts in a dry frying pan for 5-10 minutes until golden brown and have a characteristic aroma. Coarsely chop the roasted walnuts. Cut the Dorblu cheese into cubes. Before serving, sprinkle the soup with walnuts and cheese.

Cream soup with pumpkin and sweet potato

Proportions for not the largest pan:

one chicken
two liters of water
500 grams of raw pumpkin
500 grams raw sweet potato
two tablespoons of sweet chili sauce (more is possible, but not less, this soup should warm you from the inside).
salt to taste

Cooking method:

Creamy pumpkin and sweet potato soup is cooked in very, very concentrated chicken broth. Broth straight from a whole chicken. The richer the better. A lot of meat goes into it, a whole chicken can go into it.

So, cook broth from a whole chicken and two liters of water. Throw out everything from the broth, remove the skin from the chicken and discard it too, remove the bones from the chicken and send them to the skin. Ideally, you should have a lot of chicken meat and some broth left in the pan.

Bring it to a boil, add sweet potatoes and zucchini. The finer the vegetables are chopped, the faster they will cook.

When the pumpkin and sweet potato are completely soft, remove the pan from the heat and puree the vegetables with a blender. Add all the white chicken meat, sweet chili sauce, and blend with a blender. Look at the consistency of the finished dish - does it suit you? If it seems too thick, add a little water, if too thin, reduce the soup to the desired consistency, stirring constantly.

Add dark chicken meat, cut into small pieces, into the finished soup - it tastes better this way.

Serve with pumpkin seeds, heavy cream, and warm wheat toast.

Pumpkin puree soup with onions

Ingredients:

900 ml vegetable broth
500 g pumpkin pulp
1 onion
1 small potato tuber
2 cloves garlic
1 teaspoon vegetable oil
thyme
freshly ground black pepper

Cooking method:

Finely chop the onion and fry in oil until translucent for 1-2 minutes. Cut the pumpkin and potatoes into cubes, add to the onion, and fry over low heat for 2 minutes. Add chopped garlic. Transfer the vegetables to a saucepan with boiling broth and cook for 25 minutes. At the end of cooking, add salt and pepper to taste. Grind the vegetables together with the broth in a blender into a puree, heat the soup. Pour the puree soup into bowls and garnish with thyme.

Pumpkin soup with chicken

Ingredients:

Pumpkin – 700 grams
Chicken fillet - 400 grams
Carrots - 130 grams (peeled)
Potatoes - 200 g (peeled)
Leek - 100 gr;
Broth - 1−1.5 liters;
Garlic - 2−3 g;
Cheese - 40 grams (hard varieties);
Butter - 20−30 grams;
Loaf - 4-5 pieces;
Salt - to taste;
Pepper - to taste;
Lemon juice - to taste;
Sour cream - for serving
Greens - for serving;
Spices - to taste

Preparation:

Boil chicken breast. Spices to taste: salt, pepper, bay leaf, a little celery, parsley. Cook for about 15-20 minutes. Cut carrots, potatoes, pumpkin. Place butter and chopped leeks in a thick-bottomed saucepan. Lightly fry the onion, then add the carrots and fry for another 1-3 minutes. Add potatoes, pumpkin, about a liter of broth in which the breast was cooked. Cook for 15 minutes until the pumpkin is ready. Add chopped garlic. Remove from heat. Use an immersion blender to puree the soup. Salt, pepper, add lemon juice, grated cheese, chicken pieces, mix and put on low heat, bringing to a boil again. Serve the soup with fried loaf cubes, herbs and sour cream.

Pumpkin soup with Brazilian chicken

Ingredients:

500 g chicken breast
800 g pumpkin pulp
3 tomatoes
2 red bell peppers
3 tbsp. spoons of olive oil
spices

Preparation:

Pour 2 liters of cold water over chicken breasts and cook with salt until tender. Remove the meat, cut it and put it back into the broth. Add diced pumpkin. Cook for 40 minutes. Peppers without seeds, tomatoes without skin, pass through a meat grinder. Simmer for 20 minutes with salt and oil. Add to soup, season with spices.

Pumpkin soup with almonds

A simple vegetable soup, soft and tender due to cream cheese (you can use Philadelphia, buko, almette or other analogues). Ginger root adds a slight piquant note to the dish. After adding dairy products, it is important not to bring the soup to a boil, just warm it up, otherwise it may curdle.

Ingredients:

500 g pumpkin
600 ml water
1 tbsp. l. butter
½ tbsp. l. olive oil
piece of ginger root 2 cm long
¼ tsp. ground ginger
1 orange
100 g cream cheese
30 g almond flakes
salt, freshly ground black pepper - to taste

Cooking method

Grate the ginger root on a fine grater. Fry almond flakes in a dry frying pan or oven until golden brown. Squeeze the juice from the orange.

Peel the pumpkin and cut into small pieces. Melt butter in a saucepan, pour in olive oil, add ginger, fry it for 1-2 minutes over low heat. Add pumpkin, a pinch of salt and fry for 3 minutes. Add ground ginger. Pour in orange juice and water until the liquid covers the pumpkin. Cook for 30 minutes until soft. Add cream cheese. Mix well.

Grind the soup to a puree using a blender. Add salt and pepper to taste if necessary. Sprinkle with almonds before serving.

Pumpkin cream soup in a slow cooker

The healing properties of pumpkin have been known since ancient times - it is a valuable dietary vegetable, rich in vitamins and mineral salts. Delicate cream soup based on it is a popular dish in many national cuisines of the world. This dish is very healthy, easy to digest, and its bright, cheerful color will decorate the dining table and will surely appeal to children.

Ingredients:

750 g pumpkin
150 g celery root
150 ml water
100 g onions
100 g carrots
100 ml cream 20−33% fat content
50 ml vegetable oil
50 g butter
10 g garlic
salt - to taste

To submit:

parsley (dill) - to taste

Preparation

Peel the onions and cut into small cubes. Peel the garlic and chop finely. Peel the pumpkin and cut into medium cubes. Peel the carrots and grate them on a coarse grater. Peel the celery root and cut into small cubes.

Fry onions, garlic and carrots in a bowl in a mixture of oils for 1-2 minutes. Add pumpkin, celery, fry for 1-2 minutes. Pour in water. Pour in the cream, add salt and cook for 10 minutes at a pressure of 30 kPa or in the “Soup” mode. Blend the soup with a blender until smooth. Pour the soup into bowls and, garnish with herbs, serve.

Pumpkin puree soup with potatoes in a slow cooker

Ingredients:

300 g pumpkin,
4 potatoes,
2 onions,
2 cloves of garlic,
1 carrot,
15−20 g butter,
1 tablespoon vegetable oil,
400 ml cream,
350 ml water, salt.

Preparation

Peel and chop the vegetables. Turn on the multicooker in the “Baking” mode. Pour vegetable oil into the multicooker bowl. Finely chop the onion, chop the garlic, cut the potatoes into cubes, grate the carrots on a coarse grater, cut the pumpkin into small cubes. Place in a slow cooker, add water and salt. Bring the “Baking” mode to the end, then turn on the “Stewing” mode for 1 hour. After this, grind the finished soup in a blender. Add cream to puree and stir. If the soup is thick, add boiled water.

For me, the most autumn dish is pumpkin soup. An easy and healthy lunch. There are a lot of cooking recipes. Men need something more nutritious, so it is prepared with potatoes or chicken. For slender girls and children, you can cook a classic version of the soup or with a vegetable additive.

And for this you can use not even fresh, but frozen pumpkin. It does not lose its taste, and this is important for soup. Also, children really like the consistency of cream or puree. They do not catch pieces of onions or carrots, but eat everything with pleasure. Moreover, you can vary the amount of vegetables yourself and make the dish more potato-based or more meat-based. And for flavor we will add a few herbs and spices.

I also wanted to show you how you can beautifully decorate the puree soup when serving it. This will be at the very end of the article. Well, now it's time to start cooking!

The classic recipe is based on quite a lot of pumpkin pulp and a package of cream. The only vegetable we can add is the onion. You can cook with either water or any broth. However, with water the soup is not as rich and aromatic.

Compound:

1 kg peeled pumpkin,
bulb,
6 garlic cloves,
5 tsp vegetable oil,
broth or boiled water – 0.6 l,
pack of cream 10% (180 ml),
salt – 1 tsp.

Let's start the cooking process by processing the vegetables. To do this, you need to wash the pumpkin and remove the crust. By the end of autumn, it is already quite harsh and we do not need it in a delicate puree-like consistency. We also take out the seeds and dry them. They are useful in their own right, but can go with .

Cut the pumpkin pulp into medium pieces. And we turn our attention to the onion. We also clean it and chop it into cubes. Finely chop the garlic.

The next step is to fry our vegetables. We will do this in a saucepan with a thick bottom, and then we will prepare our soup.

Heat a little vegetable oil in a saucepan. Place onion pieces in it and fry them until soft.

Add chopped garlic cloves. After a minute, add the pumpkin to the frying pan. Blanch the ingredients for another 6 minutes. Then add water or broth so that the liquid completely covers the pieces.

Salt and pepper.

You can add more spices: dried coriander, basil, nutmeg, ginger, dill, etc.

Cook the food over medium heat for 15-20 minutes. Checking the readiness of the vegetables.

The pumpkin should be soft and easy to pierce.

All that remains is to give it the consistency of cream or puree.

To do this, beat the whole mass with a submersible blender. If you have two modes on the handle, then start with the lowest or lower speed. This is necessary so that hot splashes do not fly out when grinding the pulp. They can easily burn you, especially if the pan is full to the brim.

For example, I have two modes on my blender handle: Turbo and Standart. I work second first, and turn on Turbo at the very end. When I want to achieve a perfectly smooth consistency.

All that remains is to fill our mass with cream. There are no special instructions for them, the main thing is that their taste suits you.

Mix and serve this yummy dish.

It tastes best when you add a handful of croutons on top. You can buy them in a store or make them yourself.

We really like garlic croutons. This is how I make them. I take a piece of bread or a loaf (not fresh, but already a little stale). I cut it into slices.

Separately, pour a little odorless vegetable oil or melted butter into a bowl. I squeeze the garlic into it, add salt and shake it. I lower the bread cubes into this bowl and let them dip a little in the aromatic mixture.

I take a baking dish with low sides, cover it with parchment and lay out the pieces in oil.

Then I send them to dry in a hot oven for 20-30 minutes (the time depends on the degree of staleness of the bread and the size of the pieces) at a temperature of 180 degrees. If you have a convection mode, it will speed up the process of drying the bread. If possible, I leave the oven door open.

Then we take out a baking sheet and sprinkle our soup with fragrant bread.

How to make pumpkin puree soup with potatoes

Sometimes it is acceptable to add potatoes. It makes for a more high-calorie and nutritious lunch. I don't always mash potatoes with pumpkin pulp. Sometimes I put it in the soup itself separately so that there is something to chew.

Compound:

pumpkin – 0.6 kg,
2 potatoes,
onion – 1.5 pcs.,
2 tbsp. sour cream,
salt pepper.

Prepare the ingredients. Cut the onions into half rings or in any order.

We remove the seeds and skin from the pumpkin and also cut it into cubes.

We also cut the potatoes into cubes.

It is advisable that they are about the same size as the pumpkin. This way they will cook more evenly.

Pour the oil into the pan and simmer the onion pieces in it for about a couple of minutes.

Add pumpkin and potatoes and leave for another 4 minutes. Then fill with water or broth.

Add salt and pepper. And cook for another half an hour with the lid closed.

As soon as the vegetables become soft, you can grind them with a blender.

Add a couple of spoons of sour cream and taste it.

Diet recipe with zucchini

Very low calorie product. A lot of dishes are prepared from them. When combined with pumpkin, they provide more nutritional value due to the fiber, but do not add much to the calorie count.

We will cook from frozen vegetables. I always prepare a couple of bags of zucchini for the winter. This way the fruits are harvested faster, and in winter there is something to add to soup and stew.

Products:

0.5 kg – pumpkin pulp,
zucchini - 0.5 kg,
1 liter of water or broth,
carrot – 1 pc.,
1 onion head,
2 tbsp. tomato paste,
salt - 0.5 tbsp.

Take the pumpkin and zucchini pulp out of the freezer. We leave them to defrost.

Meanwhile, fill the pan with broth and put it on heat.

While the broth arrives, randomly chop the carrots and onions.

As soon as the broth boils, add carrots to it. After boiling, add the onion. Cook over low heat for 5 minutes.

Add the zucchini and let it boil.

Then we send the pumpkin there.

After boiling, add tomato paste to the soup. Add salt and seasonings for taste.

Cook the mixture for 15 minutes. Then grind with a blender until creamy.

If the soup turns out to be very thick, it can be diluted with boiled water or broth.

Hearty creamy chicken soup - quick and tasty

With meat, any soup will sparkle in a new way! You and I will use a little chicken fillet to beautifully decorate the surface of the food in the plate.

Compound:

0.3 kg pumpkin pulp,
180 g chicken breast or fillet,
potatoes – 3 pcs.,
1 carrot,
2 onions,
1 tbsp. cream or cottage cheese,
150 ml milk,
half a pack of cream - about 100 ml,
salt, pepper, oregano, dry herbs - to taste.

We cut the peeled and peeled vegetables randomly.

Let the pumpkin simmer in water until the flesh becomes soft. Drizzle a little vegetable oil and simmer a couple of onions on it. Add potato and carrot pieces to it.

After three minutes, fill them with water and cook until the vegetables are completely cooked. The water should cover the pieces a little. It will boil away a lot during the cooking process.

As soon as all the vegetables become soft, we mix them in one container and blend them with a blender.

Add cheese, cream and milk to the puree. You can take both processed and curd cheese.

We have very little chicken fillet. We wash it and dry it on a paper towel. Then cut into thin slices so that it cooks quickly.

We put it in the soup, which we set to simmer over low heat until it boils.

Then salt and add spices.

Cook for another 15 minutes on the lowest heat on the stove, taste it and call the family for dinner.

Cooking option with milk in a slow cooker

Not a single culinary article of mine is complete without a multicooker. This assistant is simply irreplaceable. For small amounts of cooking, you can get by with just this.

Compound:

potatoes - 900 g,
pumpkin pulp – 900 g,
1 medium onion,
milk – 350 ml,
water – 350 ml,
0.5 tsp nutmeg,
salt pepper.

Set the multicooker to the “Frying” mode. It will warm up, and during this time we will have time to prepare the vegetables.
Coarsely chop the potatoes, onion and pumpkin pulp.

Pour some oil into the multicooker bowl. As soon as it warms up a little, put our potatoes in it.

After a minute, add the pumpkin. Chop the onion and add it to the vegetables. Cook vegetables for 12 minutes.
Salt and fill the pieces with 400 ml of water. Set the “Extinguishing” mode for 25 minutes.

Then we take out the vegetables and puree them with a blender.

Add nutmeg.

And add milk for tenderness.

Spicy puree soup with pumpkin and ginger

Ginger adds a slight spiciness and unusual aroma to pumpkin soup. You immediately get the feeling that you are eating a restaurant dish in some Italy. Truly, the spices make the dish!

Let's take:

pumpkin pulp – 0.5 kg,
1 carrot,
ginger root – 25 g,
onion head,
a third of a glass of milk (approximately 120 ml),
water – 250 ml,
sesame seeds or sunflower seeds.

We clean this red beauty and cut it into cubes.

Cut the carrots into circles. Chop the onion into small pieces.

Pour some oil into the saucepan. Let's heat it up and add pumpkin, carrots and onions. Cook over medium heat, stirring constantly. This will take approximately 6 minutes.

Add a glass of water, salt and spices to taste (for example, paprika). Cover with a lid and cook for 15 minutes.

Three ginger root. Add it to the soup and then pour in the milk. Cook for another 5 minutes covered.
Then beat the mixture into puree.

For benefit and beauty, sprinkle with sesame seeds or seeds.

Vegetable soup with broccoli and cauliflower for children

We want to feed our children right. So that they receive fiber, vitamins and microelements with food. But for some reason, the children themselves are in no hurry to eat broccoli or cauliflower. We have found a way out - we will add them to the soup.

You will need:

0.3 kg cauliflower,
broccoli – 0.3 kg,
1 carrot,
onion head,
1 large potato,
0.4 kg pumpkin,
4 cloves of garlic,
15 g butter,
4 tbsp. cream, salt, pepper,
chilli.

We clean the pumpkin and cut it into pieces. Divide broccoli and cauliflower into inflorescences.

Cut carrots, garlic and onions into slices. Finely chop some hot pepper; you can do without it.

We will cook in a saucepan with a thick bottom. Pour oil into it and add butter. Heat it up, it should mix.

Spread finely chopped garlic. Then onions, chili peppers, carrots.

After a couple of minutes, lower the pumpkin.

Stir and add water. Cover with a lid and let it boil. Once it boils, add the potatoes. We bring it to readiness. The potato pieces should be easily pierced with a knife.

Mash the vegetables a little with a masher. Then add broccoli and cauliflower.

For taste, add a little salt and pepper.

Pour in the cream and cook for another 3 minutes. Puree with a blender to obtain a homogeneous mass.

Recipe for pumpkin puree soup with shrimp

I found a very unusual recipe with seafood. Specifically, let's take shrimp.

Compound:

0.7 kg pumpkin pulp without peel and seeds,
2 glasses of water,
2 carrots,
2 onions,
0.5 tsp ginger,
cream – 130 ml,
garlic cloves – 2 pcs.,
vegetable oil,
salt,
shrimp – 22 pieces,
ground red pepper.

Cut off the skin of the pumpkin and clean out the seeds inside. Cut the finished pulp into medium pieces. Place them in a saucepan and fill with water. We are waiting for the water to boil.

After this, add finely chopped carrots and onions. Leave to cook on low heat for 15 minutes. Then beat with a blender until smooth.

Add a little salt and pepper, taste and cook for another 10 minutes.

Let's start with shrimp. You need to pour oil into the frying pan. Crush the garlic with the flat side of a knife and immediately place it in the oil. After a minute, send the peeled shrimp there.

We will cook at maximum heat on the stove for 50-60 seconds on each side.

Pour the finished soup into bowls and put a portion of fried shrimp in each bowl.

Video recipe from Yulia Vysotskaya

Even in the picture you can see how delicious it turned out.

Well, it's time to think about how you can decorate this pumpkin puree soup before serving it.

The first option that suggests itself is to take cream or sour cream. We drip a few drops onto the surface and use a toothpick to draw patterns. You can make flowers, drops, simple circles, or leave them with a scattering of dots (this is somewhat reminiscent of the theme in manicure - painting on varnish).

Option for using vegetables and herbs.

This video shows three designs for decorating soup for children.

Another option is to use spices of different colors and different shapes of croutons. For example, cut heart-shaped pieces from bread.

Or stars.

Or triangles.

You can do this with a simple knife, or you can use special cookie cutters.

A very original idea to serve pumpkin soup in the vegetable itself.

I think this idea will be interesting for Halloween.

Thank you for your attention!

Pumpkin is considered a royal vegetable and should definitely be included in the autumn menu. Recipes for making pumpkin puree soup are varied and can be performed even by young, inexperienced housewives. The dish itself is simple and claims to be a gourmet dish.

Cream soups are in demand in restaurants and often become the calling cards of chefs. Refined, tender, aromatic, they are rightfully considered the best for baby food. There are also many fans of the dish among adults. Pumpkin puree soup can be prepared with cheese and cream, with chicken and shrimp, and a great addition would be such a spicy spice as ginger root. Experimenting is easy, especially if you master the basic recipe for warm autumn soup.

To prepare 4 servings of soup you will need:

Pumpkin without peel – 500 g;
Carrot – 1 pc.;
Onion – 1 head;
Large clove of garlic;
Water, broth (vegetable, meat) – 500 ml;
Sesame seeds, pumpkin seeds, peeled - 2 -3 tbsp;
Vegetable oil (preferably olive) – 2 tbsp;
Melted or chilled butter – 50 g;
Black pepper, nutmeg – 1 tsp;
Salt - to taste.

The amount of spices can be varied as desired, adding garlic if you like it spicy, or pepper. Otherwise, it is better to strictly maintain the proportions so that the soup does not turn out watery and does not lose its taste. The best vessel for creamy pumpkin soup is a thick-bottomed saucepan.

Let's start cooking. To do this, peel the pumpkin and carrots and cut them into large cubes. Chop the onion and garlic into small cubes. Meanwhile, butter and olive oil are melted in a saucepan. Onions and garlic are sauteed first - it is important not to overcook these spices, but only to bring them to transparency (cooking time is approximately 3-4 minutes). Add carrots, nutmeg, black pepper and continue sautéing for about 2 minutes.

Pour a few tablespoons of broth into the saucepan and continue cooking until the carrots are soft. It's time to add the main ingredient - pumpkin. It is important to lightly fry the vegetable, and then pour in the rest of the broth so that it completely covers the ingredients. Let the soup boil and simmer for another half hour.

Now that the vegetables are completely cooked, it is important to drain half of the liquid into a separate saucepan (let’s leave only the vegetables and a little of the liquid in which they were stewed in the saucepan): this will make it easier to control the consistency of the puree soup. It's time to blend the vegetables with an immersion blender.

Add the remaining liquid gradually, adjusting the “density” of the soup. At the end, when the soup is ready, you can add pumpkin seeds to each bowl: the hard and crunchy seeds pair surprisingly well with the creamy puree. You can sprinkle the soup with cheese, serve with garlic croutons, garnish with herbs, and in a word, experiment to your heart’s content. The soup will benefit from this.

Chicken recipe

Some men do not accept soups without meat, and there is some justice in this: soup with chicken is denser, it satisfies better in the cold season. In this case, it is very easy to modify the classic recipe if you blanch the vegetables not in vegetable broth, but in chicken broth. Cool the chicken from which the broth was prepared, separate from the bones and cut into large pieces.

Vegetables are also blended with a blender, and meat is added to the finished soup in portions. There are housewives who make chicken meatballs in advance and then add them to creamy pumpkin soup. In this case, the meatballs are also boiled separately in the broth, and the finished ones are laid out on plates. Then it is possible not to interfere with the tastes of pumpkin and meat, but to allow the eater to enjoy the combination of individual self-sufficient ingredients.

Pumpkin puree soup can be served directly in the pumpkin, which has been previously cleaned of pulp without breaking the skin. It is not only tasty, but stylish and very original.

Delicate cream soup with cream

Cream is the very component without which many people cannot perceive pureed soups at all. They give the creaminess for which the dish has become so popular. The consistency itself also changes, becoming smoother, more uniform, and the color of the soup acquires a beautiful pearl shimmer.

Everything is done according to the classic recipe. And half a glass of cream is poured in a thin stream at the very last moment, almost before serving.

It is very important to find the right fat content of cream - it is better to purchase light 10%, which we usually drink with coffee. But fatty ones that are whipped are absolutely not suitable: it is better to dilute them with boiled water.

Pumpkin puree soup with potatoes

In addition to carrots and pumpkin, you can add a vegetable such as potatoes to the soup: the combination of vegetables turns out wonderful, the pumpkin puree soup comes out aromatic, thick, and very satisfying. There is nothing complicated in preparation: you can easily stick to the basic recipe. You can add potatoes along with carrots: they need to be boiled well so that the tubers fall apart and easily turn into puree.

The most delicious soup is made from white potatoes, but pink, and especially purple varieties like “sineglazka”, are best left for frying in strips. Puree soup with pumpkin and potatoes is served with sour cream, garnished with herbs, and small homemade garlic croutons are added before serving.

Recipe for cooking in a slow cooker

The puree soup is easy to prepare in a slow cooker: all the ingredients are added at the same time (except for the cream!) and cooked in the “Stew” mode for 20 minutes. The prepared vegetables are blended with a blender until creamy, and before serving, cream is poured in and the soup is slightly warmed up again.

Some housewives prefer to add rice, boiled until half cooked. The cereal will add a new interesting note, and at the same time make the consistency more viscous, interesting, and thick.

With added cheese

Pumpkin, like carrots, contains vitamin E, which is better absorbed along with fats. In many ways, cream, milk, and ghee are often added to the soup for these purposes. Gourmets really love the option with cheese, and you can use either hard Parmesan or any processed one.

Prepare the dish following these steps:

Simmer the vegetables in the broth until tender.
Add salt and spices.
Puree the vegetables in a blender.
Add cream.
Warm the soup slightly.
Three cheeses on a coarse grater.
Stirring constantly, add the cheese to the soup: this will allow it to melt evenly.
Let the dish sit for 10 minutes.
Pour into plates.

If you suddenly see that the soup is too thick and dense, it is easy to dilute it with boiled milk, which is added to the soup while warm. And one more nuance: if desired, you can not melt the cheese, but sprinkle it in grated form on each portion separately. In this case, you are free to choose any variety, including curd cheese, suluguni or feta cheese.

From pumpkin and milk

Pumpkin soup can safely be called an international dish - it is prepared in different countries, to suit your taste, changing the ingredients. The most popular in Italy is the variation with rice, wine and cheese. In France they cannot imagine such a soup without celery and tomatoes; in Uzbekistan it is prepared exclusively with milk.

The big plus of a pumpkin-milk dish is that it is very easily digestible, which means it is equally suitable for children and the elderly. The dish is considered low-calorie, and if you do not weigh it down with cheese or sour cream, it is quite suitable for anyone watching their weight.

We prepare the dish, following the recipe for a delicate cream soup with cream, but instead of cream, add milk with a fat content of 3.2%, pouring it in a thin stream while hot. Mix the soup thoroughly, achieving a homogeneous consistency.

Serve the soup correctly with parsley and toast. And if you stick to the classic Uzbek variation, you can add fresh cilantro or coriander seeds, ground in a stone mortar.

An original way to cook with ginger

Ginger adds a piquant spice to the dish. Some chefs are sure that pumpkin and ginger are simply made for each other and never prepare pumpkin cream soup without ginger.

You can stew a stalk or root of celery into the soup along with carrots to give it a special taste. In this version, the pumpkin is not simmered on the stove, but baked in the oven: this way it acquires a light caramel note, which greatly enhances the dish.

You can add dry ginger, but it’s even better to rub fresh ginger into shavings - about 30-40 grams. Don't add too much ginger; the soup may be bitter and very spicy. But cream is not a necessary ingredient in this recipe.

Cooking an unusual pumpkin puree soup with shrimp

The addition of king prawns instantly gives the dish the status of an expensive holiday treat. Although in general the recipe does not change and you can always make the classic recipe the base one.

There will be several differences:

Instead of cream, you can add slightly warmed coconut milk to the soup.
It is better to peel the shrimp in advance, but do not touch the shell on the tail.
Be sure to fry the shrimp. And this should be done in olive oil, adding a clove of garlic cut into three parts.

The shrimp are placed in the soup just before serving - they are laid out with the tail up, so that it is convenient to eat the seafood separately without getting your hands dirty. You can use any broth, but it’s ideal to use meat or chicken broth.

To summarize, pumpkin is a universal product that goes well with both sweet and savory ingredients. You can add trout or mushrooms, dried fruits or nuts, sesame seeds or pumpkin seeds to the creamy pumpkin soup: it all depends on the imagination of the cook.

You can always try different spices: cardamom, paprika, basil, chili pepper, mint, oregano and cumin are put in such soups - there is no limit to the options. Try cooking delicious, healthy vegetables by coming up with your own recipes.

Classic pumpkin soup is one of my favorites, so I treat myself to it often. If you, like me, are also a fan of light soups, you will certainly appreciate this recipe. Recipe with photos step by step, I suggest trying the simplest one. It is also the most delicious. I really like the combination of the taste of pumpkin and garlic, but if that’s not enough for you, you can remember that this orange beauty is combined with a lot of different spices and herbs - with nutmeg and ginger, with basil or marjoram, and even with a mixture of peppers it will be very Fine. Therefore, I recommend starting with this simple recipe, and then, if desired, experimenting with other tastes and aromas. Don't forget about cream - you can add it to the soup when serving - the taste will only benefit from this!

Ingredients:

Pumpkin – 500 grams;
Carrots – 1 large piece;
Onion – 1 head;
Olive oil – 1 teaspoon;
Garlic – 1-2 cloves;
Water (see the cooking description for rules for adding water);

For crackers:

Loaf or baguette – 4 pieces;
Provençal herbs – 1 teaspoon;
Olive oil – ½ teaspoon;
Salt - to taste;
Dried ground garlic – 1-2 pinches.

To submit:

Cream - half a glass

How to make classic pumpkin soup

Let's start by preparing the crackers. It is better to take yesterday’s loaf or baguette for making croutons; it will be easier to cut it the way you need. Cut it into cubes or bars, after which you will need to sprinkle the pieces of bread with dried garlic, Provençal herbs, salt, and also season with a small amount of butter. I dry the crackers in the oven at 110-130 degrees, scattering them on a baking sheet, this takes an average of 15-20 minutes. The croutons are just ready by the time the soup is cooked.

Now you need to prepare the vegetables. To make soup, I take carrots, onions, and pumpkin. You can use fresh or frozen pumpkin; there won’t be much difference in the taste of the soup. If the pumpkin is fresh, then you just need to peel it from the inner fibrous part, as well as from the peel. Frozen pumpkin simply needs to be thawed and cut into pieces.

Now take a frying pan or saucepan, if it is suitable for frying. Pour a little vegetable oil there, literally a tablespoon, and fry all the vegetables over low heat, stirring, for 5-7 minutes.

Then fill them with water so that the liquid level is about 1-2 cm higher than the level of the vegetables. Cook everything until tender - usually 15 minutes is enough for the carrots and pumpkin to be soft. Salt and pepper everything to taste.

Now you need to puree the soup. It is more convenient to do this using a blender tower; the soup turns into a homogeneous mass in literally a matter of minutes. I add the garlic right now, after I removed the pan from the heat. Garlic has a very delicate and pleasant aroma; I would not want to lose it when heated.

When serving, add cream to each plate as a dressing. Sprinkle each serving of soup with croutons, dried pumpkin seeds or spices and serve.

In addition to its excellent taste, pumpkin is also very rich in nutrients. You need to eat pumpkin at least once a month. You can make anything from this product - candied fruits, cake, roast, soup. Want to learn how to make pumpkin soups that will please even the harshest critic? Read this article.

Classic pumpkin soup

Pumpkin soup is quick and easy to prepare, resulting in a bright orange dish. Which whets the appetite just by its appearance. And we can talk for a long time about the benefits of pumpkin dishes. Remember that pumpkin dishes are among the lowest in calories. For example, 100 g of classic pumpkin soup contains only 61 calories.

To prepare this dish you will need:

fresh 700 g;
onion 70 g;
vegetable broth 700 ml;
cream 120-150 ml;
butter 20 g;
spices and seasonings to taste;
salt;
pumpkin

Classic pumpkin soup is prepared like this:

Cut the pumpkin into pieces, chop the onion.
Place in a preheated frying pan and fry for 5-8 minutes over medium heat. Stir every 2-3 minutes. It is better to fry in butter, as this product is rich in beta-carotene, which is best absorbed in a fatty environment.
Transfer the vegetables to a large saucepan with broth already poured in and add salt. Bring to a boil.
After boiling, reduce heat and simmer until fully cooked. The time depends on the hardness of the vegetable, but usually it is about 20 minutes.
Add spices. Ground cumin is especially recommended; it best enhances the taste of pumpkin. The latter goes well with black pepper, garlic, rosemary or sage.
Grind the finished pieces with a blender or rub through a sieve.
Return the finished mixture to the pan, add cream and heat slightly. You should not bring it to a boil, because the cream will cook.
Fry the seeds in a dry frying pan for literally 2-4 minutes.
Garnish the finished dish with seeds, fresh herbs or a sprig of rosemary.

Pumpkin soup with cream

We offer you an original recipe for pumpkin soup with cream and Parmesan. Fans of the unusual and new will definitely like it.

Grocery list:

pumpkin pulp 500 g;
butter 100 g;
onions 1 pc.;
broth 500 ml;
ground nutmeg;
sugar 50 g;
ground cinnamon;
grated parmesan 100 g;
milk 450 ml;
corn flour 2 tbsp. l.

The recipe for this soup is very simple:

Chop the pumpkin and let it cook.
At this time, add oil and chopped onion to the pan. Fry the vegetable until translucent.
Turn the finished pumpkin into puree using a blender or a special masher. Place in the pan with the onions.
Pour the broth over the puree and bring to a boil. It's good if the broth is chicken. It tastes better this way.
Reduce heat to low, pour in milk.
Mix flour, sugar and spices. Add to the soup in small portions, stirring each portion well. To avoid the formation of lumps.
After 5 minutes, remove the soup from the heat. Sprinkle with grated Parmesan and bon appetit!

If you are a vegetarian, you will be interested in this video.

Pumpkin soup for children

The easiest way to prepare soup for children is to boil pumpkin with potatoes and carrots. Puree everything together and pour in milk. This dish is suitable for kids of any age, as long as you do not add salt or spices to it.

You can also prepare a simple meat soup for kids. For this you will need:

beef or veal 200 g;
1 piece each onions, potatoes and carrots;
black pepper and bay leaf;
pumpkin 200 g.

Children's pumpkin soup by points:

Prepare vegetables for cooking, wash and peel.
Place the meat, onion and carrots in the pan. If the soup is for children older than one year, then add seasonings.
Cook the meat and vegetables. After boiling, it will take about another 30-40 minutes until it is ready.
The water from the meat and vegetables will become the base broth. Strain it and put it back on the stove. Place meat and carrots in it.
Add chopped potatoes and pumpkin. Cook everything over medium heat until fully cooked. Usually about 20 minutes.
Pour the broth into a separate bowl, but do not pour it out. Grind the vegetables in a blender, gradually adding broth to the desired consistency.
If desired, you can add milk or sour cream.
Garnish with fresh herbs.

Pumpkin soup with meatballs

In addition to the classic version of puree soup, the first pumpkin dish can be prepared with croutons or meatballs. For the meat version of the dish you will need:

pumpkin pulp 700 g;
potatoes 2 pcs.;
medium zucchini 1 piece;
1 piece each onions and carrots;
salt, spices;
minced meat, preferably chicken, 500 g.

Cooking method:

Peel the vegetables and cut into small cubes.
Place the vegetables in a saucepan, add salt and let them cook.
At this time, prepare the meatballs. Mix the minced meat with onion, salt and seasonings. Onions can be chopped in a blender. Stir well.
Form small balls from the prepared meat mixture.
Boil water in a separate saucepan, add a sprig of rosemary or a couple of bay leaves.
Place the meatballs one at a time into the boiling water.
Remove the finished meat balls with a slotted spoon and place on a separate dish.
Meanwhile, the vegetables for the soup have already been cooked. Drain the water and puree the vegetables. Gradually add broth or milk to it.
Pour soup into a plate, place a meatball in the center, garnish with fresh herbs. Dinner is served!