Healthy food recipes: Delicious and healthy pumpkin puree soup with cream will appeal to children and adults...

Very tasty and healthy pumpkin puree soup, will appeal to children and adults.

There are many variations of this soup, you can add various products to it, but the base is always the same - pumpkin. By using it regularly, you can saturate your body with useful elements, which is especially useful in winter.

PUMPKIN SOUP PUREE: ONE OF THE CLASSIC RECIPES

This is truly the most classic recipe ever. It is perfect for lunch or dinner with the whole family.

Required products:

• 1 kg pumpkin pulp;
• one bulb;
• one or two cloves of garlic;
• 30-50 grams of butter;
• 100 ml cream;
• 2 tablespoons of vegetable oil;
• 1/3 tsp Sahara;
• salt, black ground pepper - to taste.

Let's prepare the pumpkin. To do this, it should be washed well, then cleaned of seeds and peel, and then cut into cubes.

You should also clean and finely chop the onion. We do the same with garlic - we clean it and chop it very finely (you can squeeze it through a crusher).

Now we need to fry some food. Take a dish suitable for this (frying pan, saucepan), pour butter and vegetable oil into it, put chopped onion there, salt it, add pepper, and fry until the onion becomes transparent.

Then you need to add garlic and fry everything again. Now put pumpkin in a bowl with onions and garlic, add a pinch of sugar and fry for about six minutes.

After that, add a little more than a liter of water, wait until everything boils. Cook over low heat for twenty minutes. The pumpkin should be soft as a result.

After everything is cooked, you need to use a blender to grind the soup into a puree. Then you should add cream to the soup, salt and pepper to taste. Mix everything well.

Pumpkin puree soup is ready. Before serving, the soup can be decorated with croutons, pumpkin seeds. You can also add a sprig of greens.

PUMPKIN SOUP PUREE WITH VEGETABLES

This option for cooking pumpkin soup is suitable even for a children's menu (it does not contain fried and strong-flavored foods), as it turns out to be rich in vitamins and very tender.

Soup Ingredients:

• 300 grams of pumpkin pulp;
• one celery root;
• one potato;
• one bell pepper;
• one bulb;
• salt to taste.

We put on fire a pot of water for one and a half liters. While the water is boiling, peel and cut the potatoes into cubes. It must be added when the water boils. Everything needs to be salted.

Now clean and cut the celery. Add it when the water boils with potatoes.

Now let's prepare the pumpkin. It should also be peeled, if there are seeds, then they must be removed. Now you need to cut it into pieces and add to the pan.

Peel and finely chop the onion. It should be added to the soup when the potatoes are completely cooked.

Now let's take a look at the pepper. The seeds should also be removed from it, washed and cut. Add to saucepan.

All together should cook for about three or five more minutes. We take it off the fire.

After that, you should use a blender and grind the soup into a puree. Also at this stage of cooking, cream or hard cheese can be added to it.

Before serving, you can decorate it with herbs.

PUMPKIN SOUP PUREE

Pumpkin puree soup can be prepared with any ingredients.

Ingredients of the dish:

• half a medium pumpkin;
• one glass of milk;
• one bulb;
• two tablespoons of flour;
• half a glass of grated cheese;
• nutmeg, salt - to taste.

Let's cook the pumpkin. To do this, you need to pour a little oil on it and bake it in the oven for about half an hour.

The onion needs to be peeled and cut.

Now take a dry frying pan and fry the flour on it until it turns golden. Set aside, let it cool down. Now it can be diluted with milk.

Cut the pumpkin into pieces, put in water and simmer for about seven minutes. Add the onion and simmer for another seven minutes. Now you can add flour with milk to the soup and add cheese. All you need to mix well, salt to taste.

Now take a blender and bring the soup to a homogeneous consistency, after which it must be brought to a boil. Add nutmeg. The soup is ready.

Before serving, it can be garnished with Brie or Camembert cheese. This cheese goes well with soup.

PUMPKIN SOUP WITH SHRIMP AND CHICKEANS PURE

The original preparation of pumpkin puree soup with the addition of shrimp and chickpeas.

Ingredients of the dish:

• pumpkin pulp - 400 grams;
• canned or boiled chickpeas - 400 grams;
• raw shrimp (large) - 400 grams;
• two cloves of garlic;
• rosemary two sprigs;
• olive oil - 3 tablespoons;
• ground nutmeg;
• salt, ground white pepper - to taste.

The dish is very easy to prepare. We clean the pumpkin and cut it into cubes. We take a saucepan, pour oil into it and put squeezed garlic, rosemary sprigs, pumpkin on the bottom (choose a saucepan so that you can fry in it).

Everything is fried for about six minutes. Then add chickpeas.

If you use canned, then you can add it immediately, and if raw, then you need to cook it first. To do this, it needs to be soaked for a day, and then boiled for about an hour.

It remains to turn it into a puree. To do this, take out the rosemary and grind everything with a blender. Then add salt, pepper, nutmeg to taste.

Cook the shrimp. To do this, remove the shell, intestinal vein from them, then boil them (three to four minutes).

Now you can serve. Put shrimp in each plate and decorate with herbs.

PUMPKIN SOUP PURE FRENCH

This is a tender, elegant soup that the whole family will love.

Composition:

• 750 grams of pumpkin;
• one leek;
• 150 grams of potatoes;
• 2 tbsp olive oil;
• 1 liter of vegetable broth;
• 1 tbsp lemon juice;
• 100 grams of sour cream.

The recipe is pretty simple. We clean the pumpkin from the peel and seeds, then cut it and potatoes into cubes, cut the onion into rings.

We take a pan (for frying), add olive oil there, put vegetables in turn and fry for about ten minutes. As a result of frying, the onion should become transparent, and the vegetables should be slightly golden.

Now you should pour the prepared vegetable broth into the pan, cover with a lid, wait until everything boils. After that, you need to cook for fifteen minutes over medium heat. After the time has elapsed, turn off the fire.

After that, you need to add pepper to the soup (cayenne pepper is most suitable), pour in the required amount of lemon juice. To mix everything.

Now we grind the finished soup in mashed potatoes with a blender, salt to taste and pour in the required amount of sour cream. The soup is ready.

Serve with greens, croutons or a baguette.

Cook with love!

Pumpkin is considered a royal vegetable and must be present in the autumn menu. Recipes for making pumpkin puree soup are varied and accessible even to young inexperienced housewives. The dish itself is simple and claims to be a gourmet meal.

Cream soups are in demand in restaurants and often become the hallmarks of chefs. Refined, delicate, fragrant, they are rightfully considered the best for baby food. Among adults there are also many fans of the dish. Pumpkin puree soup can be cooked with cheese and cream, with chicken and shrimp, and such a spicy spice as ginger root will be a great addition. Experimenting is easy, especially if you master the basic recipe for warm autumn soup.

To make 4 servings of soup you will need:

• Pumpkin without peel - 500 g;
• Carrot - 1 pc.;
• Bulb - 1 head;
• Large clove of garlic;
• Water, broth (vegetable, meat) - 500 ml;
• Sesame, pumpkin seeds, peeled - 2-3 tablespoons;
• Vegetable oil (preferably olive oil) - 2 tablespoons;
• 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. For the rest, it is better to strictly maintain the proportions so that the soup does not turn out to be watery and does not lose its taste. The best bowl for creamy pumpkin soup is a heavy-bottomed saucepan.

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

Pour a few tablespoons of broth into the saucepan, continue to cook 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 the rest of the broth so that it completely covers the ingredients. Let the soup boil and simmer for another half an hour.

Now that the vegetables are fully cooked, it is important to drain half of the liquid into a separate saucepan (leave only vegetables and a little 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.

The remaining liquid is added 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 go amazingly well with the creamy puree. You can sprinkle the soup with cheese, serve with garlic croutons, decorate with herbs, in a word, experiment from the heart. Soup will benefit from this.

Chicken Recipe

Some men do not perceive soups without meat, and there is some justice in this: soup with chicken is denser, it saturates better in the cold season. In this case, it is very easy to modify the classic recipe if you blanch vegetables not in vegetable, 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 interrupted 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 pumpkin cream soup. In this case, the meatballs are also boiled separately in the broth, and the already prepared ones are laid out on plates. Then it is possible not to interfere with the tastes of pumpkin and meat, but to allow the consumer to enjoy the combination of individual self-sufficient ingredients.

Pumpkin puree soup can be served directly in the pumpkin, which is pre-cleaned from the pulp without breaking the peel. It is not only delicious, but stylish and very original.

Delicate cream soup with cream

Cream is the very component without which many people do not perceive mashed soups at all. It is they who give the creaminess for which the dish has become so popular. The consistency itself also changes, it becomes smoother, more uniform, and the color of the soup acquires a beautiful pearl overflow.

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 cream fat content - it is better to get the light 10% that we usually drink with coffee. But fatty ones that are whipped are categorically 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 vegetables such as potatoes to the soup: the combination of vegetables turns out to be wonderful, pumpkin puree soup comes out fragrant, thick, very satisfying. There is nothing complicated in cooking: it is quite possible to adhere to the basic recipe. You can add potatoes along with carrots: it needs to be well boiled so that the tubers fall apart and easily turn into mashed potatoes.

The most delicious soup is obtained from white potatoes, but pink, and even more so purple varieties like blue-eyed, are best left for frying with straws. Puree soup with pumpkin and potatoes is served with sour cream, garnished with herbs, and small homemade garlic croutons are placed before serving.

Recipe for cooking in a slow cooker

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

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

With added cheese

Pumpkin, like carrots, contains vitamin E, which is better absorbed with fats. In many respects, cream, milk, ghee are often added to the soup for these purposes. Gourmets are very fond of the option with cheese, and you can use both hard parmesan and any processed one.

We prepare the dish, observing the following steps:

1. Simmer vegetables until tender in broth.
2. Add salt and spices.
3. Puree vegetables in a blender.
4. Add cream.
5. Lightly warm up the soup.
6. Three cheese on a coarse grater.
7. Stirring constantly, add the cheese to the soup: so it melts evenly.
8. Let the dish rest for 10 minutes.
9. Pour into bowls.

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 you wish, you can not melt the cheese, but sprinkle it with grated each serving 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 be safely called an international dish - it is prepared in different countries, to your taste, changing the ingredients. The most popular in Italy is the variation with rice, wine and cheese. In France, such a soup is not imagined without celery and tomatoes; in Uzbekistan, it is prepared exclusively with milk.

A big plus of the pumpkin-milk dish is that it is very easy to digest, which means it is equally well suited for children and the elderly. The dish is considered low-calorie, and, if you do not make it heavier with cheese or sour cream, it is quite suitable for everyone who watches their weight.

We prepare the dish, adhering to the recipe for a gentle 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. Thoroughly mix the soup, achieving a homogeneous consistency.

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

The original way of cooking with ginger

Ginger gives the dish a spicy spice. Some cooks are sure that pumpkin and ginger are simply made for each other and never cook pumpkin cream soup without ginger.

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

Ginger can be added dry, but even better - rub a fresh root into shavings - about 30-40 grams. Do not add too much ginger: the soup can be bitter and will be very spicy. But cream in this recipe is not a mandatory ingredient at all.

Cooking an unusual pumpkin soup-puree with shrimps

The addition of king prawns instantly gives the dish the status of a festive expensive treat. Although in general the recipe does not change and the classic recipe can always be made basic.

There will be several differences:

1. Instead of cream, slightly warmed coconut milk can be added to the soup.
2. It is better to clean the shrimp in advance, but do not touch the shell on the tail.
3. You have to fry the shrimp. And this should be done in olive oil, adding a clove of garlic cut into three parts.

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

To summarize, pumpkin is a versatile product that goes well with both sweet and salty ingredients. You can add trout or mushrooms, dried fruits or nuts, sesame seeds or pumpkin seeds to cream pumpkin soup: it all depends on the chef's imagination.

Pumpkin is often used to prepare a diet puree soup or cream soup based on milk cream. We suggest mixing grated vegetables with a rich aromatic meat broth.

Cooking time: 60 minutes.

Servings: 3-4.

Ingredients:

• Pork on the bone - 400 g.
• Pumpkin - 300 g.
• Potatoes - 3-5 pcs.
• Onion - 1 pc.
• Garlic - 1-2 tooth.
• Celery - 1-2 stalks.
• Vegetable oil - 1-2 tbsp. l.
• Chili, salt, black pepper, bay leaf - to taste.
• Greens - for serving.

How to cook pumpkin soup with meat broth

We wash the meat with rib bones in cold water, be sure to wipe it with a paper / woven napkin and put it dry in hot vegetable oil in a pan. Fry on both sides until light brown. Nearby we scatter crushed garlic cloves and onion quarters, char and soak with oil.

We lower the fried meat, onions, garlic into boiling water (about 1.7–2 l), then load the flavorings: petiole celery, a little red chili without hot seeds. I don't salt. Boil again, reduce the temperature and cook with moderate bubbling for the next 30-40 minutes.

After half an hour, put the peeled potatoes in the meat broth - you can cut them in half, in large pieces. Add bay leaf. We raise the temperature, bring it to active seething, reduce the temperature - we continue cooking.

In parallel, fry the pumpkin cubes for a couple of minutes. Oiled - more tasty and fragrant.

We shift the pumpkin from the pan into a cauldron / pan, salt and pepper, try. We mix flavors-aromas on fire for the last 5-10 minutes. We focus on the variety / softness of the pumpkin and the size of the cut.

We catch celery and pork - we throw out the greens, we divide the meat with neat bars. Strain the vegetables, grind to a smooth puree. Dilute with rich liquid to the desired consistency. Warm up if necessary.

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 macro elements that our body needs to fight colds, irritability and insomnia. In addition, the vegetable contains a rare vitamin T, which helps in the digestion and absorption of heavy meals, making it a great addition to a hearty meal.

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, meat-eaters and vegetarians.

How to cook pumpkin soup - 15 varieties

Perhaps the most popular and at the same time the easiest recipe for pumpkin soup 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:

1. peel the pumpkin and cut it into small pieces;
2. peel the onion and garlic, add to the pumpkin;
3. put 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;
4. transfer the vegetables to the pan and beat with a blender, gradually pouring in the broth;
5. add salt and pepper to taste.

Pumpkin Cream Soup is ready to serve.

It is best to eat the soup while it is hot, adding cream, and garnishing with herbs and baked pumpkin seeds.

Bon appetit and stay healthy!

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

Ingredients:

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

Cooking method:

1. peel the pumpkin and seeds, peel the onions and carrots;
2. cut vegetables into small cubes;
3. adding a small amount of vegetable oil to the pan, fry the vegetables until golden brown;
4. put the vegetables in a saucepan, add water and cook for about 35 minutes until tender;
5. Remove soup from heat and puree with an immersion blender.

Enjoy your meal!

A hearty version of our usual pumpkin soup, which will come in handy to cook 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
• carrot 1 piece
• onion 1 pc
• rice 150 gr
• vegetable broth 1.5 l
• olive oil
• pepper

Cooking method:

1. cut the pre-peeled pumpkin into small cubes, salt, pepper, sprinkle with oil, and put in the oven at a temperature of 200 C for 20 minutes;
2. Separately mix minced meat, grated carrots, egg and herbs, make meat balls, boil in salted water for 15 minutes (To make the soup broth light, meatballs are cooked separately).
3. fry chopped onion and garlic in a pan;
4. add rice to the onion and garlic, pour in the broth, and leave for 20 minutes;
5. towards the end of cooking, add meatballs, pumpkin and greens.

Enjoy your meal!

Pumpkin, rich in vitamins and microelements, 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.
• carrot 1 pc.
• potatoes 1 pc.
• garlic 2-3 cloves
• olive oil
• cream
• pepper

Cooking method:

1. peel vegetables and cut into small cubes;
2. grease a saucepan with a thick bottom with vegetable oil, put garlic, onions, chili peppers, carrots;
3. after 1-2 minutes, add pumpkins to vegetables, fry for several minutes;
4. add water, and cover with a lid, let it boil;
5. after boiling, add potatoes;
6. when vegetables are ready, add broccoli, cauliflower, salt, pepper and cream;
7. simmer until broccoli and cauliflower are tender.

The soup is ready, you can serve it to the table. Enjoy your meal!

Ingredients:

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

Cooking method:

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

Enjoy your meal!

You will be pleasantly surprised by the soft combination of pumpkin and chicken. Light, but at the same time hearty and healthy soup, will be the highlight of your lunch.

Ingredients:

• carrot 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:

1. pre-cook chicken broth on two hams, filling them with 1.5 liters. boiled water, and fry 1 grated carrot and onion until golden brown;
2. pull out the chicken, finely chop;
3. finely chop potatoes, carrots and put to boil in chicken broth;
4. when the vegetables are ready, add the frying, spices and garlic to the broth, cook the soup for another 10 minutes;
5. puree the vegetables using an immersion blender;
6. add cream, chopped chicken to the soup, and boil for another 1 minute (Do not forget to stir so that the soup does not burn);
7. decorate with breadcrumbs.

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

Pumpkin is useful for both adults and children, it can be given from 6 months of age. And instead of purchased jars of pumpkin puree, it is better to please your baby and the whole family with homemade soup.

Ingredients:

• turkey fillet 30 gr
• pumpkin 50 gr (For a child, it is better to use nutmeg pumpkin)
• potatoes 30 gr
• carrots 30 gr
• onion 30 gr
• milk 150 ml
• water 200 ml

Cooking method:

1. pour the pieces of turkey with milk and put the broth to boil;
2. finely chop vegetables;
3. 10 minutes after boiling the broth, add potatoes;
4. after 5 minutes, add pumpkin, carrots and onions;
5. add milk and cook until tender;
6. Finally puree with a blender.

The soup is ready. You can also make it for adults by simply increasing the amount of ingredients!

Ingredients:

• pumpkin 650 gr
• broth 250 ml
• ginger root 4 cm
• onion 1 pc
• apple 1 pc
• olive oil
• pepper

Cooking method:

1. diced pumpkin put to boil in vegetable broth;
2. fry finely chopped garlic and onion in olive oil;
3. add the peeled ginger root, onion and garlic to the pan;
4. bring to readiness and puree;
5. You can decorate with straws from an apple.

Pumpkin and green pea soup has a very pleasant and delicate taste.

You can add cream and bacon to it to add spice to the taste.

Ingredients:

• pumpkin 150 gr
• green peas 300 gr
• onion 1 pc.
• lean bacon 100 gr
• cream 200 ml
• water 300 ml
• olive oil
• pepper
• hard cheese

Cooking method:

1. fry the bacon, add finely chopped onion and pumpkin to it;
2. bring vegetables to a golden color;
3. pour in water and simmer for about 20 minutes until the pumpkin becomes soft;
4. add green peas, spices;
5. puree the soup with a blender until smooth;
6. cook for another 2-3 minutes.

The soup is ready. Pumpkin combined with green peas will appeal to both adults and children! Enjoy your meal!

Ingredients:

• zucchini 1 pc.
• pumpkin 300 gr
• corn 1 pc.
• water 1.5 cups
• cream 100 ml
• green onion 100 gr
• pepper

Cooking method:

1. prepare vegetables, peel and finely chop;
2. cook zucchini, pumpkin, corn grains, and onions;
3. bring to a boil and cook for 15 minutes;
4. puree, add cream and heat for 2-3 minutes.

Anise gives this soup a special piquancy. It is especially tasty if cooked in chicken broth.

Ingredients:

• pumpkin 700 gr
• onion 2 pcs.
• garlic 4 cloves
• chili pepper 2 pcs.
• anise 1 tbsp
• curry 1 tbsp
• chicken stock 750 ml
• sour cream 150 gr
• pepper

Cooking method:

1. prepare vegetables, having previously peeled and seeds;
2. fry the onion in a pan until golden brown;
3. add chili pepper, curry and garlic to the onion, simmer for 5 minutes;
4. bring the chicken broth to a boil, add the stew mixture and pumpkin;
5. cook until cooked, then puree;
6. bring cream soup to a boil again, add anise.

That's all. Enjoy your meal! The soup can be garnished with croutons and sour cream.

This soup will take a little longer to prepare than the usual pumpkin cream soup.

Ingredients:

• pumpkin 1 kg
• water 1 l
• red onion 1 pc.
• ginger 20 gr.
• garlic 3 pcs.
• cream 100 gr
• brandy 100 ml
• butter
• parsley
• pepper
• pumpkin seeds

Cooking method:

1. fry onions, add garlic and ginger;
2. add pumpkin and mix;
3. add brandy and simmer for 5 minutes;
4. add sugar and chicken broth;
5. cook for 5 minutes, add cream and puree;
6. add herbs and spices.

Ingredients:

• pumpkin 500 gr
• potatoes 300 gr
• carrots 100 gr
• onion 1 pc.
• garlic 1 clove
• tomato in own juice 250 gr
• vegetable oil
• pepper

Cooking method:

1. dice pumpkin and potatoes, pour water and put on fire;
2. finely chop the onion, carrot and garlic and fry until golden brown;
3. add onions and carrots to pumpkin and potatoes;
4. when the vegetables are ready, puree the soup;
5. when serving, pour tomato juice and tomatoes into a plate.

Enjoy your meal!

Ingredients:

• pumpkin 1 kg
• shrimp 700 gr
• carrots 2 pcs
• garlic 2-4 cloves
• onion 1 pc.
• olive oil
• pepper

Cooking method:

1. fry finely chopped onions, garlic and carrots;
2. cut the pumpkin into cubes and put to boil;
3. after a while, add carrots and onions to the pumpkin;
4. boil shrimp in salted water;
5. puree pumpkin, add shrimp.

Ingredients:

• pumpkin 500 gr
• onion 1 pc.
• Dried porcini mushrooms 15 gr
• garlic 1 clove
• vegetable oil
• pepper

Cooking method:

1. soak mushrooms in cold water for 20 minutes;
2. clean vegetables and cut into cubes;
3. boil the mushrooms in the water in which they were soaked, get;
4. fry the onion and pumpkin, add to the broth, cook until tender;
5. puree the pumpkin;
6. Saute mushrooms and add to soup.

Enjoy your meal! There are many recipes for pumpkin soup. For everyone there is a special and favorite!

Useful, bright, fragrant, dietary - it'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. onion;
• 1 st. l. vegetable oils;
• 1 tsp ginger;
• 1.5 cups of milk;
• 100 g of wheat crackers;
• salt, spices - to taste.

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

We clean the onion and cut it finely. We turn on the multicooker in the “Frying” mode and fry the onion in vegetable oil for 5 minutes.

Add potatoes, pumpkin, spices to the onion and pour boiling water so that it slightly covers the vegetables. Salt and cook in the "Extinguishing" mode for 15 minutes. Ginger rub on a medium grater and add it to the prepared vegetables.

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

We return the vegetables to the slow cooker and dilute with hot milk. Warm up in the "Soup" mode for 10 minutes.

Serve pumpkin puree soup cooked in a slow cooker with crackers.

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

• Pumpkin peeled - 1 kg.
• Onion - 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, the pumpkin must be peeled, core cut and cut into cubes with a side of about 2-3 centimeters.

Peel and cut the onion.

Add butter to the heated skillet. Put pumpkin cubes and onions there.

On medium heat, fry the pumpkin with onions for five minutes, not forgetting 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 in the freezer) and add the contents of the pan to it: fried pumpkin with 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 can not put zira, but I highly advise!

Remove the saucepan from the heat and use an immersion blender to puree the mixture into a smooth puree. If there is no such blender, everything can be chopped in a blender bowl by transferring vegetables and broth there.

Roast the 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 to cook 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, black ground pepper
• 1-2 garlic cloves
• 2 celery stalks (optional), I cooked without it this time

Wash potatoes, peel, cut into cubes. Put 1 tbsp in a heated pan. l. or a little more butter, you can add a little vegetable oil. We spread the potatoes and fry it until golden brown.

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

I used ready-made frozen pumpkin, cut into small pieces, to make soup puree. In fact, if you're making raw pumpkin soup, you don't have to cut it so finely, cut it like a potato, or even bigger.

Now clean the onion and cut it into small cubes. Saute in butter until transparent.

We clean the carrots, rub on a coarse grater, add to the pan to the onion and continue to fry for 5-7 minutes over low heat, stirring occasionally.

We spread the onion with carrots in a saucepan with potatoes and pumpkin. If you like the taste of celery, you can add two finely diced stalks to the pot at this point.

Fill the contents of the pan with boiling water just above the level of vegetables. Salt, bring to a boil and cook over low heat until the vegetables are cooked. This is not very long, 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, add salt if necessary.

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

When serving, put finely chopped dill in each plate, and also offer a lemon cut into quarters. Drizzled with lemon juice, the pumpkin puree soup acquires a simply excellent taste. I borrowed this subtlety in Turkey, where, as you know, soups are prepared mainly in the form of mashed potatoes. In any cafe, you are offered a lemon by default, or you just take it yourself near the cash register, where lemon quarters always lie next to sliced ​​bread.

Recipe 4: Quick pumpkin cream soup with cream

• pumpkin - 500 gr.
• potatoes - 2 large
• carrot - 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 herb of your choice) - for serving

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

Water can be poured into a full pan or so that it covers vegetables by 5 cm.The density 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 it, as usual, in ghee.

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

Our cream soup is almost ready, it remains only 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 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 have dried oregano.

Recipe 5: Pumpkin Garlic Cream Soup (Step by Step Photos)

• Pumpkin 650 g
• Garlic 2 tooth
• Olive oil 1 tbsp. l
• Butter 10 g
• Onion 1 pc
• Potato 1 pc
• Chicken broth 0.5 l
• Water 0.25 l

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

Bake for 20-30 minutes until done. Pumpkin should be soft.

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

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

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

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

Puree the soup with an immersion blender. Serve with herbs, sour cream, cream or cheese. Enjoy your meal!

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

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

First, cut the pumpkin into small pieces.

Heat the 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 the average, then you can whole.

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

Add pumpkin and tomatoes to onions and stir. At this stage, you can add a little red ground pepper if you like it spicier. Let 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 saucepan.

Use a blender to puree the pumpkin.

Add one ladle of broth and whisk again.

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

Return the pot 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 a healthy and tasty pumpkin soup is a gentle pumpkin cream soup with cream. The cream in this recipe softens the taste of vegetables, giving the structure of the soup a velvety texture and some special softness. The taste of pumpkin is not felt at all, this soup can be prepared for the whole family, adding to everyone's plate what he loves. For men, put fried bacon and season the soup with hot pepper, pour crackers, pumpkin seeds for children, and add a piece of boiled chicken, greens for yourself - in general, choose what you like.

In the pumpkin cream soup with cream, the recipe for which is proposed, other vegetables are added, the pumpkin will not be soloed in this recipe. Potatoes will make the soup more nutritious and satisfying (by the way, it can be excluded or replaced with celery in a smaller amount), carrots and onions will give their taste and make a difference. The soup is made with water, but you can boil it with vegetable or chicken broth.

• pumpkin (peeled pulp) - 400 gr;
• potatoes - 2 pcs (or a piece of celery root);
• onion - 1 large or 2 small;
• carrots - 1 pc;
• 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.

Vegetables will be lightly fried, and so that they do not absorb a lot of oil, we will make the cuts not very small. Cut the onion into medium sized cubes. We cut the carrots into plump circles, cut the large ones in half or into four parts.

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

In a cauldron or a saucepan with a thick bottom and walls, heat the oil. Put the onion in it, saute until soft, without browning.

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

Pour the potatoes and carrot pieces into the pan. Fry (stew) 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 the stewed vegetables with water or broth, barely covering them with liquid. Salt to taste. We cook vegetables at a low boil, readiness is determined by potatoes. If the potato breaks easily when pressed, you're done.

Turn off the heat and let the soup cool down a bit. In a blender, grind everything into a smooth, thick puree. Or we take out the vegetables with a slotted spoon, load them into a blender glass, chop. We return to the pot with the broth, stir immediately, the soup should become thick and homogeneous, without lumps.

We put the pumpkin soup on a very quiet fire, warm it up. Pour cream of any fat content into the hot soup, 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 fire, cover the soup and let it brew for five minutes on the stove.

While the soup is infusing, gaining flavor, fry thin slices of bacon in a dry frying pan until crispy. We dry the cubes of bread (in a pan or in the oven), cut the greens, take out the spices. We pour pumpkin cream soup into bowls, add to each what your eaters love, and call everyone to the table. Enjoy your meal!

Recipe 8: Pumpkin Puree Soup with Turkey and Cream

• Ripe pumpkin - 1 kg
• Turkey boneless - 400 grams
• Cream (20-30%) - 100 ml
• Butter - 40 grams
• Onion - 1 bulb
• Olive oil - 2 tbsp. spoons
• Pepper
• Turmeric

First, finely chop the onion. It is better not to take Crimean sweet purple onions for the recipe, but leeks or shallots are perfect, as well as onions.

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

Now it's time for the pumpkin. A hard peel is cut from it and cut as it is convenient. The inside of the pumpkin is slightly cleaned with a knife and freed from seeds.

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

They are placed in a saucepan along with already prepared onions and poured with a very small amount of water. Then the pumpkin is left to languish with turmeric. A little salt should be added. Cook pumpkin until soft.

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

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 with a blender, if necessary, adding a certain amount of cream to the desired consistency. Cream soup should not be too runny, but should also not be made into a thick puree. The pre-fried turkey pieces are placed on top. The soup is ready. Enjoy your meal!