Healthy, bright, aromatic, dietary - everything 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 cups of milk;
• 100 g wheat croutons;
• salt, spices - to taste.

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

Peel and finely chop the onion. We turn on the multicooker in the "Fry" mode and fry the onions 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 "Stew" mode for 15 minutes. Rub the ginger on a medium grater and add it to the finished vegetables.

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

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

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

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

• Peeled pumpkin - 1 kg.
• Bulb 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 soup- mashed potatoes on classic recipe the pumpkin needs to be peeled, cored and cut into cubes about 2 to 3 centimeters in size.

Peel and chop the onion.

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

Fry the pumpkin and onions over medium heat for five minutes, stirring occasionally. This light roast will make the soup richer in taste.

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

Bring everything to a boil, reduce heat and cook for twenty minutes, until vegetables are tender.

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

Remove the pan from the heat and use a hand blender to smooth out the mixture. If you don't have such a blender, you can grind everything in a blender bowl by transferring vegetables and broth there.

Fry the pumpkin seeds in a dry frying pan.

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

Bon appetit and delicious soup!

Recipe 3, simple: pumpkin puree soup with vegetables

All vegetables are pre-lightly fried and this subtlety gives a completely unique taste to the dish. Try to cook and evaluate for yourself.

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

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

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

I used ready-made frozen pumpkin, cut into small pieces, to make the puree soup. In fact, if you cook soup from raw pumpkin, it is not necessary to cut it so small, cut it like a potato, or even larger.

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

Peel 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.

Put the onion and carrot in a saucepan with the potatoes and pumpkin. If you love the celery flavor, two stalks, finely diced, can be added to the pot at this stage.

Pour the contents of the pan with boiling water just above the level of vegetables. Salt, bring to a boil and small fire cook until vegetables are cooked. This is not 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, place finely chopped dill on each plate, and also offer a lemon cut into quarters. Poured with lemon juice on top, pumpkin puree soup gets simply excellent taste. I borrowed this subtlety from 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 quarters of lemon are always next to sliced ​​bread.

Recipe 4: quick pumpkin cream soup with cream

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

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

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

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

Separate the finished 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, 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 aromatic herbs (they are sold in ready-made bags in any supermarket in the spice section) of your choice. I have it dried oregano greens.

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

• Pumpkin 650 g
• Garlic 2 tooth
• Olive oil 1 tbsp l
• Butter 10 g
• Onion 1 pc
• Potatoes 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. Put in one layer on a baking sheet. Put 2 unpeeled garlic cloves there. Season with salt and pepper to taste. Drizzle with olive oil.

Bake for 20-30 minutes until tender. The pumpkin should be soft.

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

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

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

Add baked pumpkin and garlic squeezed from the rind. Bring to a boil and remove from heat.

Puree the soup with a hand 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
• Bulb onions - 1 pc.
• Tomatoes - 1 pc.
• Salt and black pepper to taste
• Ground red pepper - to taste
• Vegetable oil - 2 tablespoons
• Garlic - 2 wedges

First, cut the pumpkin into small pieces.

Heat in a saucepan vegetable oil and sauté 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 peel it off. You can use one medium tomato or several cherry tomatoes.

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

Pour hot boiled water into a saucepan so that it covers all the vegetables. Cook until 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 beat all over again.

Now pour out 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. Season with salt and pepper to taste.

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

One of the variations of the healthy and delicious 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 kind of special softness. The taste of pumpkin is not felt at all, this soup can be prepared for the whole family, adding to the plate everyone what he loves. Men put fried bacon and season the soup hot pepper, pour croutons, pumpkin seeds for children, and add a piece for yourself boiled chicken, greens - in general, choose what you like.

In the pumpkin cream soup with cream, the recipe for which is proposed, other vegetables are added, pumpkin in this recipe will not solo. Potatoes will make the soup more nutritious and satisfying (by the way, it can be eliminated or replaced with less celery), carrots and onions will give their taste and add variety. The soup is boiled in water, but you can boil it in 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 - your choice;
• greens, crackers, fried bacon - for serving soup.

The vegetables will be slightly fried, and so that they do not absorb a lot of oil, we will make the slicing not very small. Cut the onion into medium-sized cubes. 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.

Heat the oil in a cauldron or saucepan with a thick bottom and walls. Put the onion in it, save 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 a saucepan. Fry (simmer) in oil for several minutes, until the carrots and potatoes absorb the remaining oil. Be sure to stir, the potatoes can stick to the bottom.

Fill in vegetable stew water or broth, barely covering them with liquid. Salt to taste. We cook vegetables with a low boil, readiness is determined by potatoes. If the potato breaks easily when pressed, you're done.

Turn off the heat, cool the soup a little. Grind everything with a blender directly in the pan into a homogeneous thick puree. Or we take out the vegetables with a slotted spoon, load them into a blender glass, grind them. We return to the saucepan with the broth, stir immediately, the soup should become thick and homogeneous, without lumps.

We put pumpkin soup on a very quiet fire, warm it up. Pour cream of any fat content into the hot soup, stir immediately 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 curl. Turn off the fire, cover the soup and leave it on the stove to brew for five minutes.

While the soup is infusing, gaining flavor, fry thin slices of bacon in a dry frying pan until crisp. We dry the cubes of bread (in a frying pan or in the oven), cut the herbs, take out the spices. We pour pumpkin cream soup into plates, add to each one what your eaters love, and invite everyone to the table. Bon Appetit!

Recipe 8: pumpkin cream soup with turkey and cream

• Ripe pumpkin - 1 kg
• Boneless turkey - 400 grams
• Cream (20-30%) - 100 ml
• Butter - 40 grams
• Onions - 1 onion
• Olive oil - 2 tablespoons spoons
• Pepper
• Turmeric

The first step is to finely chop the onion. It is better not to take Crimean sweet purple onions for the recipe, but leeks or shallots are perfect, like 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 the pumpkin's turn. The hard peel is cut off from it and cut as conveniently. The inside of the pumpkin is slightly peeled with a knife and freed from the seeds.

The easiest way to make a creamy pumpkin soup is chopped into small cubes.

They are placed in a saucepan along with prepared onions and poured in completely large quantity water. The pumpkin is then left to simmer with the turmeric. A little salt should be added. Cook the 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 the turkey is fried in olive oil. They quickly turn it over, not giving tender meat burn. Salt and pepper the turkey to taste.

Then the pumpkin is mashed with a blender, if necessary, adding a certain amount of cream to the desired consistency. The cream soup should not be too runny, but you should also avoid making it a thick puree. Place the pre-fried turkey pieces on top. The soup is ready. Bon Appetit!

Pumpkin is delicious healthy vegetable, which can be called universal. Hundreds of various dishes are prepared from it - for the first, and for the second, and for dessert. Pumpkin soups are especially tasty.

Ingredients: carrots, a glass of chicken broth, coarse salt, a glass of low-fat cream, 2 potatoes, a pound of fresh or frozen pumpkin, 60-70 g of cheese, fresh garlic, onion.

Pumpkin cream soup with cream - great option for a wholesome lunch.

1. The main vegetable is washed, gets rid of seeds and peels, and is cut into small pieces. The onion is chopped into half rings. The remaining vegetables are chopped randomly in medium pieces.
2. In a saucepan with a thick bottom, onion and crushed garlic are fried on hot fat. The amount of the latter is chosen to taste.
3. Then the carrot is transferred to the container. Together, the ingredients simmer until softened.
4. It remains to add pumpkins and potatoes. Immediately after this, the components are poured with broth, salted. Any aromatic herbs can be added.
5. All vegetables in broth are stewed over low heat under a lid for 15-17 minutes.
6. The resulting mass is crushed with an immersion blender. It should turn into a puree.
7. After adding cream and grated cheese the dish remains on the stove until the latter is melted.

Serve creamy pumpkin soup with cream to guests with peeled pumpkin seeds.

On meat broth

Ingredients: 2 celery stalks, 320 g of pumpkin pulp, onion, 380 g of pork on the bone, 2-4 potatoes, fresh garlic to taste, a pinch of chili and salt.

1. The meat on the bone is washed well with water. Next, it must be dried with a paper towel and fry until a light crust appears in heated oil. Large pieces of garlic and onions are laid out next to the pork to be cooked. The latter should be charred and saturated with oil.
2. The contents of the pan are transferred to salted boiling water (about 2 liters) along with coarsely chopped celery and pepper. With moderate boiling, the mass is cooked for about half an hour.
3. Next, bars of potatoes are placed in the broth and cooking continues until the vegetable softens.
4. It remains to add lightly fried cubes of pumpkin pulp to the soup. Then the dish remains on the fire for another 8-9 minutes. It is salted if necessary.
5. All the thick is extracted from the broth. The liquid is filtered. Garlic, onions, potatoes and pumpkin are mashed and laid back. The meat, cut into pieces, also returns to the pan. Celery is thrown away. It is needed only for the aroma of the treat.

Served soup with meat broth with a lot of finely chopped herbs.

Appetizing pumpkin soup with shrimps

Ingredients: a pound of pumpkin, coarse salt, 1 carrot, 340 g of shrimp, fresh garlic to taste, 170 ml of heavy cream, a handful of pumpkin seeds, 3 large tablespoons of grated parmesan, a mixture of peppers, olive oil.

The soup is not only tasty, but also low-calorie.

1. The pumpkin is cleaned of all that is superfluous. All that remains is the pulp, which needs to be cut into small pieces and sent to cook.
2. Cut carrots, salt, and a mixture of peppers are laid out in a container for the pumpkin. The vegetables are cooked together until they are completely softened.
3. At this time, seafood is cleared of shells, heads and intestinal veins on the tail get rid of. Then they are coarsely cut and fried in well-heated olive oil. Immediately add crushed garlic to the shrimp and add a little salt.
4. Vegetables are mashed in a saucepan. To do this, you can use not only a hand blender, but also a regular potato crush. If the soup is thick, you can dilute it with boiling water to the desired consistency.
5. Cream is poured into the dish last. After that, you need to warm it up for a couple of minutes, but do not bring it to a boil.

Served to guests is such a pumpkin puree soup with fried shrimp, pumpkin seeds and grated parmesan.

With chicken and potatoes

Ingredients: 230 g of chicken (on the bone), 240 g of fresh pumpkin pulp, large onion, 2 pcs. carrots and potatoes, coarse salt, any spices, 3-4 dill stalks.

1. The chicken is boiled with 1 onion, carrot and coarsely chopped dill stalks.
2. From the remaining vegetables (onions and carrots), fry is prepared.
3. Cubes of pumpkin and potatoes are laid out in the finished broth, onions and dill stalks are thrown away. When the fresh vegetables have softened, the mass is removed from the heat and mashed. Frying and spices are added to it.
4. The meat is removed from the broth, removed from the seeds, torn into fibers and returned back.

Pumpkin soup with chicken is completely ready. It is served with heavy cream.

In pots

Ingredients: 2 large spoons of noodles, 2-3 potatoes, a pound of chicken legs, 160 g of pumpkin pulp, half an onion, carrots, salt, seasonings.

It doesn't take long to prepare pumpkin puree soup, and the result is an incredibly rich lunch.

1. The potatoes are peeled, washed, cut into cubes and boiled until half cooked in water with any seasonings and chicken legs... You can use lavrushka leaves, hot peppercorns, or any others. Salt must be added.
2. The pumpkin is cleaned of all that is superfluous, cut into small pieces and, together with carrots chopped in any convenient way, is laid out in pots in equal portions.
3. Distributed from above small cubes Luke.
4. Next, cooked potatoes, dry noodles and ready-made chicken meat removed from the bones are laid out.
5. The thick is poured with broth.
6. A couple of centimeters should remain to the edge of the container so that the soup does not flow out during boiling.

The dish will simmer in the oven, covered with lids, at an average temperature for about 50 minutes.

With meatballs

Ingredients: medium pumpkin, 5-7 cloves of garlic, a mixture of dried rosemary, thyme and colored peppers, a glass of heavy cream, half a kilo chicken fillet, fine salt, onion.

1. The pumpkin is washed, cut coarsely together with the skin, sprinkled with salt, seasonings and sent to bake in the oven until softened.
2. The pulp is carefully separated from the peel, laid out in a saucepan, mashed and heated over low heat. If necessary, you can add a little boiling water to the vegetable mass.
3. Minced meat is minced with garlic and onions, salted. From it, miniature meatballs are formed, which should be fried until golden brown in any heated fat. They must be fully prepared.
4. Cream is poured into the vegetable puree, if necessary, an additional portion of salt is added. The mass is brought to a boil and immediately removed from the heat.
5. Hot meat balls are transferred to the hot soup.

Let the treat sit for a few minutes, after which you can treat it to your family. If you need to decorate a dish, you should use chopped herbs for this.

Delicate recipe with cheese

Ingredients: 2-3 garlic cloves, 170 g processed cheese, medium carrots, coarse salt, half a liter of chicken broth, 420 g of pumpkin pulp, onion, granulated garlic, dry chili.

This tender soup that the whole family will love.

1. The pumpkin is cut in thin layers and laid out on a baking sheet covered with parchment. It should be baked until soft in a well-preheated oven. The whole process will take about 25 minutes.
2. Choose a heavy-bottomed saucepan for your soup. Any fat is heated in it. Best of all, butter. Coarsely grated carrots with onions chopped in any convenient way are fried on it. Granular garlic is immediately added to this. The vegetables are fried together until tender and golden brown.
3. The baked pumpkin, seasoning, salt is added to the pan. Broth is poured out. The mixture is pureed.
4. The resulting pumpkin cream soup is brought to a boil again. Processed cheese, cut into pieces, is laid out in the hot mass.

After thorough mixing, the treat is served with homemade garlic croutons.

Pumpkin puree soup in a slow cooker

Ingredients: half a liter of strong meat broth, a pound of pumpkin, 230 g of potato tubers, leeks (2 pcs.), large carrots, 3-5 garlic cloves, coarse salt, a mixture of peppers.

1. All types of oil are heated in a program for baking. Peeled garlic is fried on it.
2. Further, peeled and coarsely chopped other vegetables are placed in the container. In the same program, they are fried for 8-9 minutes.
3. The device is switched to stewing mode, the contents of the container are poured with half of the broth and cooked for about an hour.
4. When all the vegetables are boiled, they need to be mashed well with a crush.
5. Gradually, the remaining broth is added to the mass until the dish acquires the desired consistency.
6. Salt and pepper are added.

Any oil is heated in a saucepan, in which coarsely chopped garlic and onions are fried until a characteristic aroma appears.

Large cubes of pumpkin pulp are poured from above. After 3-4 minutes, water is poured into the container. It should not completely cover the vegetables. In the process of languishing, the pumpkin itself will give the right amount of liquid.

When all the vegetables are softened, salt, pieces of pepper, finely grated ginger root and cinnamon are sent to them. After another 6-7 minutes of cooking, the pan is removed from the heat and left to infuse under the lid for 10-12 minutes.

All that remains is to puree the mass and add salt if necessary.

Guests are served with sour cream and ground black pepper.

Original pumpkin soup

Ingredients: 2 medium pumpkins and one large, 430 ml chicken stock, coarse salt, half a glass of very heavy cream, a pinch of nutmeg, 1/3 cup maple syrup.

1. In the oven, heated to medium temperature, medium pumpkins are sent whole. They should be laid out on a baking sheet lined with parchment and baked until the vegetables are soft and slightly wrinkled.
2. All the pulp is removed from the cooled fruits and transferred to a saucepan. Pours out from above maple syrup, broth, salt is added. The mass is cooked for 3-4 minutes, after which it is crushed with an immersion blender until a homogeneous puree is obtained.
3. Cream and nutmeg are added. The mixture is puréed again until smooth.

Pumpkin is a bright and fabulous vegetable, a real symbol of golden autumn. Juicy and sweet pumpkin it is a real storehouse of vitamins and microelements: iron, potassium, calcium, magnesium. And vitamins are countless. It grows well in our latitudes, and many of us even in our own garden. Today I want to talk about how to cook tasty soup from pumpkin. We will consider detailed step by step recipes different variations of pumpkin soup and choose the most delicious one.

The most common form of pumpkin soup is puree soup. It turns out to be very tender due to the juiciness and softness of the pumpkin.

Creamy Pumpkin Soup - Classic Step by Step Recipe

This is the most famous and simple pumpkin soup. If you have a pumpkin at home and you are wondering what to cook from it, then be sure to try this wonderful soup. It is truly vegetable, without meat additives, so it can be eaten by both vegetarians and people on a diet, as well as children like it very much. This is not surprising, because this soup is very tender, sweetish and does not need to be chewed completely. Feed your little one with pumpkin soup and he will be happy too.

For cooking creamy cream soup from tyk you will need:

• fresh pumpkin - 500 grams,
• onion - 1 pc,
• carrots - 1 pc,
• cream 20% - 0.5 cups,
• garlic - 1 clove
• butter - 15 grams,
• olive oil- 1 tablespoon,
• salt and pepper to taste.

Preparation:

1. First of all, it is necessary to sauté onions and carrots. To do this, finely chop the onion and garlic.

2. Cut the carrots in half and then into thin semicircles.

3. Cut the pumpkin into large cubes. Since later it will be stewed, softened well, and later will be ground in a blender, the size of the cubes is not too important. But too large cubes will take longer to cook.

4. Melt the butter in the bottom of a saucepan. Once it has melted to a liquid state, pour olive oil into it. Stir.

5. Saute a little onion and garlic until softer and translucent. Strong fire it is not necessary to do this so that the onion does not burn.

6. Add the carrots to the onion and fry a little, until lightly softened.

7. Add pumpkin slices to sautéed vegetables. Pour vegetables hot water so that it only slightly covers them. Please note that when cooking, water must be poured freshly boiled directly from the kettle. This is necessary so that the cooking temperature does not drop and the process is not disturbed. In our saucepan, everything is boiling and boiling.

Season vegetables with salt and pepper, stir and cook for 15 minutes.

8. Chop the finished vegetables with a hand blender. You can also use a jug blender. During the grinding process, pour to vegetable puree cream and continue. The vegetables and cream combine to form a thick, thick creamy puree.

9. Place the pot of pumpkin soup back on the stove and bring to a boil. As soon as it starts to boil, shoot. Pumpkin soup is ready and ready to serve.

Pumpkin puree soup is wonderfully complemented by croutons from white bread... Fry them beforehand and serve with dinner. Bon Appetit!

Pumpkin soup with chicken and potatoes - a recipe for how to cook quickly and tasty

Pumpkin soup can be not only lean, prepared exclusively from vegetables, but also with the addition of delicious meat ingredients... For a simple example, you can take pumpkin soup with chicken, which is prepared in hearty chicken broth and with chicken meat... Delicate chicken meat goes well with sweet pumpkin pulp.

To prepare such a soup, you will need:

• pumpkin - 500 grams,
• chicken - 400-500 grams,
• onion - 1 pc,
• carrots - 1 pc,
• potatoes - 1-2 pcs,
• celery root - 100 grams,
• parsley root (optional) - 100 grams,
• nutmeg - a pinch,
• salt and pepper to taste.

Preparation:

1. First, boil the chicken for the broth. If you want to make it more lean and gentle option pumpkin soup with chicken, then remove the skin that contains the most fat.

2. Peel the pumpkin from the pulp with seeds and peel, peel the potatoes too. Cut vegetables into large cubes. Chop the peeled onion into quarters or large cubes.

3. Place a lump of butter in a heavy-bottomed saucepan and melt over low heat. Fry the onion in oil until transparent.

4. Then add potatoes there and fry for two to three minutes. Immediately after that, add the pumpkin cubes and cook them together, stirring and over low heat, until the pumpkin lightens.

5. At this time, you can add dried parsley and celery root to improve the flavor of the chicken broth. You can use a special device that will allow you to cook the root and easily remove it back. Don't forget to add salt to the broth.

6. Add broth from a nearby saucepan to vegetables. It will take quite a bit, 2-3 ladles. Vegetables should be simmered over very low heat, not covered with broth. Cover them with a lid and simmer until the pumpkin and potatoes are cooked through.

7. When the vegetables are cooked, you must stop them in the puree. You can use a blender if you have one. If not, then a crush is suitable for mashed potatoes, and for a more delicate consistency, puree through a sieve.

8. Add to the mashed potatoes chicken bouillon to a pleasant soup consistency. Stir well. Remove the chicken from the broth, separate from the seeds and cut into small pieces.

9. Place the chicken pieces in the pumpkin soup, put the pot back on the heat and bring to a boil. After that, the soup is ready and can be served. Garnish the soup with herbs.

Toast from your favorite bread is perfect for such a wonderful pumpkin soup. For example, from white or grain.

Bon Appetit!

Spicy creamy pumpkin soup with ginger and bacon - a very tasty recipe

Pumpkin is a rather sweet vegetable, so all soups from it are just as sweet, but a variety of spices will help add a new and interesting flavor to the taste. For example, just perfect spice for pumpkin it is cinnamon, but it also gives sweetness, so you need something aromatic and a bit hot. Light spicy edge. It is spicy, but not spicy. The best for this role is ginger root. You will be surprised how much the taste changes. This is delicious. We'll also add thyme, one pinch, nutmeg and quite a bit of black pepper. This will make a real spicy pumpkin soup. It is practically impossible to pull away from this by the ears.

I will give the amount of ingredients for two servings, and if you have more people, then increase everything proportionally.

For cooking you will need (for two servings):

• pumpkin - 300-400 grams,
• vegetable or chicken broth - 500 ml,
• onion- 0.5 pcs (or 1 small onion),
• carrots - 1 pc small,
• garlic - 2 cloves,
• fresh ginger - 1 teaspoon (or a pinch of dried),
• ground cinnamon, thyme, nutmeg and ground black pepper - pinch each,
• milk or cream of low fat content - 0.5 cups,
• bacon - 2-3 strips,
• green onions - 1 sprig,
• salt to taste.

Preparation:

1. First, peel the pumpkin from the tough skin and cut it into small cubes.

2. Boil the pre-cooked broth in a saucepan. Add pumpkin there and cook until tender. This usually takes no more than 10 minutes. The pumpkin should be soft. If you are using fresh ginger, take a small piece of the root, peel it and chop it into small pieces. Put to simmer with the pumpkin. Dry ginger is added afterwards, along with all the other spices.

3. At this time, finely chop the onions. Grate the carrots on a coarse grater, and peel and crush the garlic with the plane of a knife. Put all this in a skillet with heated oil and fry until golden brown.

4. When the pumpkin is ready, pour the resulting broth into a separate bowl, we will add it back to the pumpkin a little later.

5. Transfer the sautéed vegetables to the saucepan to the pumpkin and chop them all together using the hand blender, adding a little broth. If there is no hand blender, then you can grind in a blender with a jug, but then add more broth immediately. At the same time, add all the spices: dried ginger, nutmeg, thyme and pepper. Season with salt to taste.

In the process of grinding, add the cream (or milk) as well, mix thoroughly.

After that, bring the pumpkin soup to a boil again so that all the ingredients inside are warmed up.

6. Fry the bacon in a dry skillet until crisp. Then cut it into small pieces.

7. Now pour the prepared pumpkin soup into bowls. Place a large pinch of grated cheese, then chopped bacon and fresh green onions on top of each plate.

Eat hot with croutons! Invite guests and feed loved ones. Try to eat the soup freshly cooked for the tastiest.

Pumpkin puree soup with cream in a slow cooker - a detailed video recipe

Pumpkin soup becomes even easier to prepare when you have a slow cooker. Based on this simple and delicious recipe you can make pumpkin soup of any variety of those that I told you today. Delicious and hearty lunch will be ready and will greatly delight you and your family

Autumn is the time to make delicious pumpkin soups. If you have this vibrant sweet beauty, be sure to make pumpkin soup. Believe me, this dish will enter your diet on an ongoing basis!

Step 1 out of 6

Put both meat and bone in a large cauldron, cover with water and cook. There should be enough water to completely cover the chicken. Reduce the heat to medium and cover the broth with a lid. Bring to a boil and remove the lid after boiling. Reduce the heat slightly and cook the broth for about 10 minutes.

Step 2 out of 6

Carrots must be peeled and washed thoroughly, even though they are boiling. Cut the carrots into slices, and half into slices in the place of thickening. By this time, you will already have a noise in the broth. In other words, this is blood, which has already partially boiled away from the meat and boiled. It will float on the surface of the water in the form of foam. At this stage, the water must be drained from the broth, the meat must be rinsed and the bay is cooked again with clean water. If noise appears in the future, you can simply remove it with a spoon or a slotted spoon. This will make the broth clear.

Step 3 out of 6

Onions must be peeled, washed and diced, finely or coarsely as you wish. If you do not like onions, then you can put them in whole and take them out after the end of cooking. Without it, the soup will not be as tasty.

Step 4 out of 6

The bell peppers must be washed and cut into strips. The middle of the pepper must be cleaned out so that the seeds do not get into the soup. They are very bitter and often spicy.

Step 5 out of 6

Remove the skin from the pumpkin and wash. Then the pumpkin is cut into cubes, not too finely. When the broth is ready (20-25 minutes), remove the bone from it and put all the vegetables together. When the water boils, add salt and basil. Cook until tender (another 15-10 minutes). The soup should be boiling.

I always believed that pumpkin soup is something from the category of fairy tales or fantasy. However, as it turned out, the dish is quite popular. And in general, various soups made from mashed vegetables or boiled cereals are often a visiting card. national cuisines... When it comes to a delicious puree soup, I always think of two dishes: Ezogelin or New England milk soup from clams Clam chowder. Strictly speaking, they refer to pureed soups rather conditionally. Only because of its consistency.

Pureed soups are usually made from vegetables. Usually pumpkin, zucchini, zucchini, cauliflower, tomatoes. The process of making puree soup is simple. Boil vegetables until tender, chop and mix with broth or broth. A little spices, sometimes chopped herbs - and the soup is ready. Quite often, to increase the thickness of the soup, various thickeners are added to it, usually flour, less often starch. But adding flour is not for an amateur, or rather, even for a big fan.

Vegetable puree soups are often diluted not with broth or broth, but with milk or cream. Such soups are called "cream soup". This is a cross between vegetable and milk soup, given that a lot of milk is added. A little fresh butter is added to dairy-free pureed soups, this improves the flavor of the vegetable soup and slightly increases its nutritional value. However, I confess, I don't do that: I cook either purely vegetable soup- mashed potatoes, or cream soup with cream.

It is worth saying that vegetable puree soups ideal for baby food... Especially for young children. You can always independently control the origin of vegetables, especially if you have your own garden, as well as the presence and amount of spices. With various (often exhausting) diets, vegetable puree soups without cream are perfect, given the low calorie content of vegetables. For example, the calorie content of pumpkin is no more than 30 kcal per 100 grams - this is 8-10 times less than that of meat, but it is very high in calories.

In respect of diet food for cooking vegetable dishes pumpkin is great. When I was little, my grandmother's pumpkins were planted all over the garden. Without allocating a separate bed for sowing. Large and small pumpkins grew in all sorts of shades of yellow, greenish and orange. After harvesting the potatoes, the pumpkins were simply picked around the garden in a wheelbarrow and brought into a heap under the shed. My grandmother called those pumpkins that were used to feed pets "fodder". And we didn't eat them. However, they were quite tasteless and simply huge. But the seeds from such pumpkins were tasty and large. They were dried and fried in an oven.

For the preparation of homemade dishes, small 2-4 kg of pumpkin were grown, quite brightly colored, fragrant and sweet. They cooked pumpkin porridge with rice or millet. Always with milk. Pumpkins were baked with apples, nuts and raisins. Sometimes they cooked - incredibly tasty. And if there is good honey.

Making delicious pumpkin soup or pumpkin soup is easy. In the very simple version only needed good pumpkin... With the addition of some spices or cream, you can make pumpkin soups in a variety of flavors.

Ingredients (Serves 4)

• Pumpkin (2 kg) 1 piece
• Rosemary (fresh) 2-3 twigs
• Cream (optional) 100 ml
• Butter (optional) 1 tbsp. l.
• Sugar to taste

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Pumpkin soup. Step by step recipe

1. To make a delicious pumpkin soup or creamy soup, you need a small, ripe pumpkin. It is worth choosing a brightly colored pumpkin. Orange or dark orange with matching pulp.

   Pumpkin for pumpkin soup for 4 persons

2. I remember the ripeness of the pumpkin, we checked the top layer with a fingernail: if the flesh was not faded or greenish, then the pumpkin was considered ripe. However, you should not do this in a store or at a bazaar. It is good if the pumpkin is sold already cut (and even peeled).

   Cut the pumpkin

3. Cut the pumpkin in half and remove the seeds. The seeds can be freed from the pulp, which looks like wet ropes, washed and dried. Then they need to be fried and you will have a long and exciting activity, from which it is impossible to tear yourself away.
4. To prepare for boiling, it is better to cut the pumpkin into slices - lengthwise. The width of the slices is approximately equal to the thickness, you should get a square section - it’s so easy to cook the pumpkin later. Cut off the remaining tissue inside the pumpkin with a knife to a hard part. However, if a small amount of fibrous inner part remains, it is not a big deal. You also need to peel the pumpkin from the top crust, especially carefully so that the soup is smooth and tender.
5. I will say a few words about this process. The pumpkin, especially its top rind, is quite firm. And in my whole life I broke several knives on a pumpkin, do not repeat my mistakes. A ceramic pumpkin knife will not work. He's too fragile. You should also not use thin long-bladed knives - they are too flexible. Use a small, sturdy vegetable knife with a short blade. Vegetable knives are usually the sharpest in the kitchen. Peeling the pumpkin is easy for them.
6. Cut the peeled pumpkin slices into cubes.

   Peel the pumpkin and remove the seeds.

7. Place the peeled pumpkin cubes in a wide saucepan. Add 1 tsp. sugar and 1-2 sprigs fresh rosemary... By the way, rosemary will eventually give a subtle aroma and taste. On the verge of perception. Pour pumpkin cold water- so that the pumpkin is practically all in the water. As they say - on a par. Put the saucepan on the fire and bring to a boil.

   Place the peeled pumpkin cubes in a wide saucepan. Add 1 tsp. sugar and 1-2 sprigs of fresh rosemary

8. There is a lot of controversy about "how much to cook a pumpkin?" Usually pumpkin is boiled for 15-20 minutes. I boil the pumpkin, cut into large cubes, 15 minutes from the moment it boils. However, there are many great dishes from almost raw pumpkin and even pumpkin soup. So, the boiling time of the pumpkin is at your discretion, given that after 5-7 minutes the pulp of the pumpkin is easily pierced with a knife.
9. By the way, do not stir the pumpkin while cooking. Firstly, the welded top layer of the pumpkin is easily damaged, and secondly, leaves from the rosemary sprigs fly around.

   After boiling, remove the pumpkin cubes from the broth with a spoon and put on a plate so that they cool slightly

10. After boiling, remove the pumpkin cubes from the broth with a spoon and put on a plate so that they cool slightly. Throw away the rosemary sprigs and loose leaves. They are large and visible and difficult to miss.

    When the pumpkin has cooled down a little, it must be mashed.

11. When the pumpkin has cooled down a little, it must be mashed in mashed potatoes. It is best to use a kitchen chopper, blender. It's fast and convenient. If the shredded pumpkin is too thick and sticks to the blender, you can add a little of the pumpkin decoction.
12. Pour the pumpkin puree into a saucepan and add sugar to taste. But do not add too much sugar, otherwise it will not come out as a soup, but as a dessert.
13. Then there are two options. If you decide to make a cream soup, then you need to dilute pumpkin puree milk or cream. Amount of cream - pumpkin soup of the desired thickness.

    If you decide to cook pumpkin cream soup, then you need to dilute the pumpkin puree with milk or cream

14. If you decide to cook a purely vegetable soup, then you need to dilute the pumpkin puree with the broth that remains after cooking. If desired, in this version, you can add a little fresh natural butter.
15. Put the soup on the fire and bring to a boil. While stirring, cook over low heat for 3-5 minutes.