Puree soup is a special niche in cooking. It completely and completely refers to the first courses, but still occupies its own, separate shelf.

Pumpkin soup is mainly an autumn dish. Of course, the pumpkin can be peeled and frozen to enjoy this soup for a whole year, but keep in mind that the taste will be very different from the original.

Such soups are most often poured with cream, but sometimes you can allow something else and add vegetable broth or even take the risk of adding fruit and berry broth. That is, in fact, a compote. Yes, it sounds not only strange, but also a little wild. But on our list will be pumpkin puree soup with apples. Why not try it sweet enough? We love experimentation.

You can diversify such a soup a little by not chopping absolutely all the ingredients. For example, if you're making a vegetable puree, choose a few whole cubes to the side. Purée everything else, and when you warm up the soup for serving, add those cubes. It won't be so common anymore.

General rules for the selection of products and preparation

One critical question remains relevant for this article. This is grocery shopping. After all, if you do not live in the private sector, you will have to buy a pumpkin from the market. But if you have your own garden, then we advise you to grow it. You will not find anything more natural than your own.

How Do I Pick a Good Pumpkin for Mashed Soup?

1. The species are incredibly different. They are distinguished by size, color, shape, pulp consistency and taste;
2. Large pumpkins are most often selected for decoration, and a small fruit is more suitable for us to use. They are always sweeter than the large ones and have much fewer fibers inside them;
3. The skin of the fruit must be free of any damage, bruises, defects or stains. Look for this one. It should not be wrinkled / wrinkled, but should have a beautiful, even, smooth surface;
4. Notice also the stripes from the ponytail to the butt. They should be flat. Wavy and curved stripes indicate nitrates. Also exclude the purchase of the fruit, if there is even feces of rot on it. The fruit could already begin to rot inside;
5. If you buy a part of the pumpkin, then take the piece, the pulp of which is richer in color. The deeper the color, the sweeter the taste;
6. One of the most important criteria is the stalk. It must be dry.

Pumpkin puree soup

Cooking time

calorie content per 100 grams

This soup will be easy as a lunch snack. You can even take it with you to work or study, because it is also permissible to eat it cold.

How to cook:

Tip: The soup can be served with bruschetta or croutons.

Pumpkin puree soup with cream

This recipe is already a little more high-calorie. When you taste this soup, you will never want to eat something else again. It is deliciously unforgettable.

It will take 30 minutes to cook.

How many calories - 50 calories.

How to cook:

1. Peel the onion and remove the roots, wash, cut into rings;
2. Peel the garlic;
3. Pour olive oil into a saucepan, heat it and sauté whole garlic and onions in it until the second is transparent;
4. When the onion becomes transparent, remove the garlic. It won't come in handy anymore;
5. Wash the pumpkin, peel and cut into identical cubes;
6. Add pumpkin, broth to the onion and cover the saucepan with a lid for twenty minutes;
7. After twenty minutes, mix the vegetables into a homogeneous puree using an immersion blender;
8. Pour in cream, add nutmeg and salt;
9. Bring soup to a boil and turn off;
10. Serve immediately, sprinkled with sesame seeds.

Tip: The soup can also be served with pumpkin seeds for decoration.

Potato recipe

Potatoes are a hearty root vegetable that has been feeding us for centuries. Let's try to make a puree soup with it. It will saturate the soup and make it even tastier.

It will take 35 minutes to cook.

How many calories - 290 calories.

How to cook:

1. Peel the onion, cut off the horses and wash it. Cut it into any shape;
2. Peel and chop the garlic;
3. Heat a saucepan with butter, add onion and garlic;
4. Bring the garlic to a pronounced aroma, and the onion to transparency;
5. Wash the potatoes, peel and cut into cubes;
6. Repeat the same with the pumpkin;
7. Add pumpkin and potatoes to a saucepan, pour in the broth and simmer everything under the lid for twenty-five minutes;
8. Salt the soup and beat with a blender in mashed potatoes;
9. Can be served immediately.

Tip: During serving, you can sprinkle the soup with balsamic vinegar in portions.

Let's cook with melted cheese

And here is our cheese soup. It is even richer than regular puree soup. Try it too, we promise you won't regret it.

It will take 1 hour to cook.

How many calories - 61 calories.

How to cook:

1. Peel the pumpkin and potatoes, cut into cubes of the same size;
2. Put the pumpkin in a saucepan along with a laurel leaf, add water and cook for ten minutes;
3. Then add the potatoes and cook for the same amount of time;
4. Peel the onion and garlic, chop both products;
5. Heat a frying pan and melt the butter;
6. Add the onion and garlic and simmer until the onion is transparent;
7. Add to soup, season to taste;
8. Grate the melted cheese with a grater;
9. Remove the stewpan with soup and cool the contents a little;
10. When the soup has cooled slightly - grind with a blender in mashed potatoes;
11. Then return the mashed potatoes not fire, add the cheese and stir with a spoon until you understand that the cheese has melted;
12. Cover the soup with a lid and let it brew for about ten minutes;
13. Serve with homemade croutons still warm.

Tip: The soup can be served with fresh mint leaves or marjoram sprigs.

Delicate French puree soup

What is the difference between ordinary pumpkin puree soup and French? Virtually nothing. But the catch is in the word "almost." And what are the differences between soups you will find out for yourself.

It will take 40 minutes to cook.

How many calories - 78 calories.

How to cook:

1. Wash and peel celery root, pumpkin and potatoes;
2. Cut all products into the same cubes;
3. Peel the onion, cut off the roots and wash the head;
4. Chop the onion finely and finely;
5. Heat a saucepan with oil and fry the onions for about four minutes;
6. Then add chopped pumpkin, celery and potatoes;
7. Pour boiling water over the contents of the saucepan and simmer the vegetables until soft;
8. Strain the soup, mash the vegetables;
9. Return the puree to the saucepan and dilute with milk to the desired texture;
10. Heat the soup without boiling;
11. Grate the ginger and add to the soup, season to taste, stir and serve.

Tip: Fresh ginger can be replaced with dried ground ginger.

Puree soup with apples and pumpkin

You can change this soup a little and make it sweet, but after a little reflection, we decided to make it the first course. Therefore, it turned out not very sweet.

It will take 40 minutes to cook.

How many calories - 369 calories.

How to cook:

1. Peel fennel and both types of onions, cut off excess places, cut into rings;
2. Peel the pumpkin and cut into large cubes;
3. Peel the apples, remove the seeds and cut into cubes;
4. Wash turnips, peel and also chop into cubes;
5. Peel the garlic and cut into slices;
6. Heat some oil in a saucepan;
7. Throw in the onion and simmer until transparent, and then add shallots, fennel and garlic to it;
8. After about five minutes, add both pumpkin and turnips. Gently mix the whole mass;
9. Leave to languish for ten minutes;
10. Pour with broth and simmer for about twenty minutes until vegetables are soft, seasoning immediately to taste;
11. Kill the vegetables in mashed potatoes, pulling them out of the broth to the desired density;
12. Serve with bacon chips.

Tip: The soup can be eaten both cold and hot.

In order for your puree soup to be tasty and rich, you must adhere to some rules in preparation:

1. For example, you need to heat it not over a fire, but in a water bath. Yes, it will take longer, but this way you can be sure that the soup will not stick to the saucepan. Even some confectionery creams are prepared in this way, for example, angles. It is brewed on egg yolks in a water bath. This is done to prevent the cream from burning. This way you can heat both sauces, dressings and other liquid products, if necessary;
2. By adding a variety of spices to the soup, you will make its taste new, unusual not only for yourself, but also for those around you. Indeed, only salt, black pepper and nutmeg are most often added to such soups. So you will be a pioneer;
3. The butter will make the soup look smooth and smooth, and also tender. Just add a small piece of butter to the finished soup and stir until dissolved. After that, the taste and aroma of the soup will pleasantly surprise you. Be ready.

Puree soups are something new in our kitchens. People eat this dish in many countries, which means that we should try it. What if it tastes better than ordinary broth or borscht? We will never, and never know, until we try. So go ahead, towards new tastes and new impressions.

Do you want to cook something extraordinary with simple ingredients? Pumpkin Cream Soup Recipe is just for you. This delicate dish that melts in your mouth will delight the whole family.

For the soup, choose an unsweetened pumpkin variety. The fruit should be small but ripe.

Creamy pumpkin soup is especially popular in the fall.

Ingredient List:

• a slice of butter - 20 gr;
• ripe pumpkin - 500 gr;
• onion - 1 pc.;
• sunflower oil - 20 ml;
• potato tubers - 300 gr;
• cream 20% - 200 ml;
• garlic - 2 cloves.

Step-by-step cooking:

1. We process the pumpkin by removing the peel and seeds. Chop the pulp into small cubes.
2. We load the pieces into a saucepan, pour water. It should be flush with the pumpkin layer. Cook for 15 minutes.
3. Cook the peeled potato tubers in another container until soft.
4. Remove the husks from the onion, finely chop with a knife and sauté in sunflower oil until golden brown. Pour chopped garlic to it. Fry for another 2 minutes.
5. Chop the boiled potatoes into pieces and transfer to the pumpkin, add the frying.
6. Softened vegetables are crumpled in mashed potatoes with a spoon or crush.
7. Heat the cream in the microwave and pour it into the resulting vegetable puree.
8. Transfer the mass to the blender bowl and grind. Add salt and butter.
9. Put the homogeneous mixture back into the pan and simmer for 7 minutes over low heat. Serve hot dish with parsley leaves.

Complementing the classics with cheese

You will need:

• one bay leaf;
• bread - 4 slices;
• pumpkin - 0.5 kg;
• two cloves of garlic;
• water - 1.5 l;
• allspice to taste;
• potatoes - 4 pcs.;
• ground paprika - 5 gr;
• one onion;
• processed cheese - 100 gr;
• salt.

Cooking pumpkin cream soup with cream and cheese:

1. We get rid of all vegetables from the peel, husk and seeds.
2. Chop the pumpkin pulp and potato tubers into small pieces.
3. Pour water into a saucepan, dip the pumpkin into it, add lavrushka. Simmer for 10 minutes.
4. As soon as the contents of the pan boil, throw in the potatoes, reduce the heat and cook for another 10 minutes.
5. Finely chop the garlic and onion and fry them until golden brown.
6. As soon as the potatoes become soft, send the frying to it, add salt, paprika and ground pepper.
7. After 5 minutes, turn off the stove, remove the bay leaf from the food.
8. We load the soup into a blender and grind until smooth. We transfer the mass back to the pan, turn on the fire again.
9. We cut the cheese into slices and add to the main ingredients. Cook until the cheese is melted. We remove the dish from the heat. We let him stand for a while.
10. Dry the bread cut into small cubes in the oven and serve in a separate plate with the soup.

Pumpkin and turkey puree soup

A more satisfying version of your favorite soup. You can use chicken instead of turkey.

Pumpkin puree soup must be seasoned well.

Grocery list:

• turkey fillet - 300 gr;
• cream - 0.2 l;
• salt to taste;
• potatoes - 0.2 kg;
• a pinch of dried basil;
• water - 2 l.

Cooking step by step:

1. Chop the peeled pumpkin into pieces. We do the same operation with potatoes.
2. Cook the turkey in pieces in a saucepan. We take it out when the pieces are soft, add potatoes, salt and pumpkin.
3. When the pumpkin has softened, puree the food with a blender.
4. Pour in ground basil, pour in the cream and once again go through the mixture with a blender.
5. Bring to a boil and turn off the heat.
6. It remains to crumble the meat, add fresh herbs and you can serve the dish on the table.

With ginger

Main Ingredients:

• one tomato;
• pumpkin - 1/2 kg;
• granulated sugar - 8 g;
• one carrot;
• grated ginger - 10 gr;
• olive oil - 20 ml;
• one onion;
• salt to taste;
• cream 20% - 150 ml;
• a piece of butter - 50 gr;
• one bell pepper;
• curry to taste;
• a clove of garlic.

Cooking method:

1. Peel all vegetables, remove seeds and partitions.
2. Pour 600 ml of water over the pumpkin cubes and cook in a saucepan until soft.
3. Sauté chopped onion and garlic in olive oil until transparent.
4. Chop the peeled tomato and pepper at random, pour into the pan with the onion, add sugar and a piece of butter. Simmer over low heat until soft, add ginger.
5. Transfer the roast to the pumpkin and go over the mass with a blender, turning it into a puree.
6. Cook the resulting soup a little, pour the cream and add the curry and salt, mix. Delicate, fragrant food is ready.

Appetizing meatball recipe

Pumpkin puree soup always pleases with its brightness and tenderness.

What you need to take:

• one chicken egg;
• minced chicken - 250 gr;
• pumpkin - 0.4 kg;
• a pinch of salt;
• cream - 250 ml;
• a pinch of dried basil;
• broth - 400 ml;
• a handful of fresh herbs.

Algorithm of actions:

1. Remove the skins and seeds from the pumpkin, chop into pieces and heat in the microwave for 7 minutes.
2. We make meatballs. To do this, pour the egg into the minced meat, add chopped herbs, basil, black pepper and salt. We knead a homogeneous mass.
3. We form small meat balls.
4. Put the meatballs into the broth (if there is no broth, you can use water) and cook them for 5 minutes. Remember to reduce the heat.
5. Load the softened pumpkin into a blender bowl and grind in mashed potatoes.
6. Transfer the pumpkin mixture to the broth and cook with the meatballs for another 5 minutes. Pour your favorite spices to taste.
7. It remains to add the cream, mix and heat the food a little.

Sweet pumpkin soup

For this recipe, choose a sweet, bright orange elongated pumpkin variety.

Recipe composition:

• sugar - 100 gr;
• one stick of cinnamon;
• pumpkin - 0.5 kg;
• cream - 200 ml;
• seeds or berries.

Step-by-step instruction:

1. Cut the peeled sweet vegetable into slices and transfer to a saucepan.
2. Add sugar and cream, put a cinnamon stick.
3. When the dish boils, simmer it for another half hour.
4. We remove the cinnamon from the soup, grind the remaining products into a homogeneous mass with a blender.
5. It remains to pour the sweet soup into plates. For decoration, you can add any berries or seeds. Children will love this lunch option.

In a multicooker

Pumpkin cream soup with cream in a slow cooker is one of the simplest, healthy and delicious vegetable dishes.

Main products:

• olive oil - 15 ml;
• pumpkin - 0.35 kg;
• a handful of fresh parsley;
• one carrot;
• three potatoes;
• green onions to taste;
• cream - 0.1 l;
• one onion.

Step-by-step cooking:

1. Process all vegetables by washing and peeling them.
2. We heat the olive oil in a slow cooker, pour the carrot and onion cubes into it. We pass them in the "Baking" mode for 10 minutes.
3. After that, pour the pieces of pumpkin and potatoes into the fry, cook for another 10 minutes in the same program.
4. Pour in 500 ml of water, change the mode to "Quenching". Cook for 15 minutes.
5. Grind the soft mass with a blender, pour in the cream and turn on the blender again.
6. Serve hot, decorating the soup with chopped herbs.

Nutritionists can add a delicious and simple first course recipe to their culinary notebook. Delicate and moderately thick pumpkin cream soup with cream is a good solution for fasting days, as well as an excellent option for a variety of daily diet.

Pumpkin is an amazing fruit that not only tastes good, but also brings tremendous benefits to the body without unnecessary calories. Full of taste, color and aroma, pumpkin soup with cream will cheer you up, making the autumn menu truly "sunny" and idle!

Ingredients for 2 servings:

• pumpkin pulp - 300 g;
• cream 10% - 100 ml;
• onion - 1 small;
• garlic - 1 clove;
• olive oil - 1-2 tbsp spoons;
• salt, spices - to taste.

Pumpkin cream soup recipe

How to Make Creamy Pumpkin Soup

1. First of all, we cut off the tough peel from the pumpkin pulp. Cut the peeled bright orange fruit into pieces of any size.
   
2. Next, peel off a small onion, chop it into half rings or thin "feathers". Heat the olive oil in a saucepan or saucepan, spread the onion slices and a peeled garlic clove.
   
3. Keep on medium heat, stirring occasionally, for about three minutes. It is not necessary to bring the onion to darkening - it is enough to soften it slightly, while maintaining its juiciness. As for the garlic - in this case, it is used only for flavor, therefore, as soon as the onion rings are "steamed", immediately remove the garlic clove from the pan.
   
4. Put pumpkin pieces to the softened onion, pour boiling water (1-1.5 cups). Bring to a boil, and then boil, covered for about 20 minutes.
   
5. Puree the soft pumpkin slices with a blender until smooth and smooth. Sprinkle with salt and spices to taste. A good accompaniment to the pumpkin will be ginger, cloves, nutmeg, cinnamon, karmadon, etc. The main thing is not to overdo it!
   
6. The final step is to pour a portion of low-fat cream into the bright orange puree. Bring the pumpkin soup with cream to a boil and immediately remove from heat. Allowing to brew a little, we distribute the thick mass on deep plates or bowls.
   
7. Serve pumpkin puree soup with warm cream, adding herbs or pumpkin seeds. Optionally, you can season the first course with unsweetened yogurt or sour cream.
   Warming pumpkin soup will help you stay in a great mood and not give in to the autumn blues. A nutritious and healthy bright dish - a real find for an autumn table. Bon Appetit!

This pumpkin puree soup will please everyone from small to large. It tastes very good, warms well in winter, is suitable for feeding children and everyone who cares about their health. It is also another dish that vegetarians and fasting people can afford.

Prepare the main ingredients for the pumpkin puree soup.

Wash, peel and cut the vegetables into medium-sized pieces of any shape.

Heat two tablespoons of olive oil in a large skillet. Put the previously cooked vegetables on it. Fry them for about 10 minutes, stirring occasionally.

Boil about 1 liter of water in a kettle. Put the fried vegetables in a saucepan, put on medium heat and pour boiling water, so that there is more water on the phalanx of the finger than vegetables. Cover the saucepan with a lid and leave to cook for 20 minutes.

After 20 minutes, when the vegetables are tender, grind the vegetables with the immersion blender attachment until puree. You can also use a potato crusher.

Pour 100 ml of cream into the pumpkin puree soup and mix.

Serve the pumpkin puree soup with cream or sour cream, as well as with croutons, garnished with herbs.

Bon Appetit!

Just half an hour, milky tenderness, cheese aroma and universal pairing with spices.

Ingredients:

• Pumpkin - one kilogram
• Drinking water - 500 ml
• Milk (fat content 3-5%) - 300 ml
• Fatty hard cheese (Dutch, Russian) - 150-200 grams
• Cream (10% fat) or sour cream - 4 tablespoons
• 1/4 teaspoon nutmeg (or curry)
• Salt and black pepper to taste

Attention, motor!

1. We clean and cut the pumpkin into cubes. The main thing is the same and not shallow, about 2 cm in thickness. Remember this step, it will accompany us in all recipes.
2. We put a large pot of salted water on the fire. When it boils, we send the orange vegetable to boil. Our task is to simmer the sticks in boiling water until softened. This will take 10 to 15 minutes, depending on the variety. Remove from heat and drain the water while holding the lid. Orange cubes are waiting for a meeting with milk!
3. After five minutes of boiling the pumpkin, put the milk on heating and pour it hot (!) Into a saucepan with the finished pumpkin (without water).
4. Large pans are convenient for working with a hand blender: let's get down to the most interesting stage. We puree the pumpkin-milk mixture well and return to the fire - for 3-5 minutes.
5. Three cheese on a coarse grater and pour it into the hot soup immediately after turning off the heat. Almost all the cream and seasoning is also included. Mmm, amazing milky flavor with hints of nutmeg! Salt, pepper and pour into tall soup bowls, gently adding a teaspoon of cream to the surface of each serving. As simple as steamed ... pumpkin!

Secrets of taste

Place the cheese in the freezer 5 minutes before processing. This will make it easier to grate. Small cheese cubes also work great. And how will pieces of any smoked ham, crushed nuts and seeds come to the place! Let's go find your best combination and make this pumpkin cream soup at least 3 times. The recipe is so simple and only takes 25 minutes.

Any seasonings of your choice

If you're not a nutmeg lover, try curry, ginger, Italian herb mix, Russian dill + parsley classics, celery greens, and even an Uzbek pilaf set. The unpretentious orange fruit is in perfect harmony with both meat and vegetable aromas!

Pumpkin puree soup with cream, potatoes and onions

A simple classic of our housewives - with potatoes, onions and carrots.

We need:

• Pumpkin - 1 kg
• 1/2 medium carrot (100 g)
• Two small onions (about 100 g)
• 4 large cloves of garlic
• Two medium potatoes (about 250 g)
• 200 ml of cream (low-fat 10-20% are also suitable)
• Salt, pepper - to taste
• Sunflower oil for sautéing
• Drinking water - 500 ml

How to cook:

Cut the onions, carrots, pumpkin and potatoes large enough: rings and cubes 2-3 cm. Chop the garlic cloves into 4-6 pieces.

In a deep frying pan with butter at the bottom, combine the first batch of vegetables - carrots, onions, garlic. Fry lightly for 3-5 minutes and add pumpkin for another 5 minutes.

Put the potatoes last and pour half a liter of boiling water into the pan. Cook until the potatoes are tender - about 20 minutes.

The time has come for our faithful assistant: we puree the boiled vegetables into a homogeneous mass using an immersion blender. Add the cream at the end.

Secrets of taste

This basic recipe will happily accept traditional roots - celery (40-50 g), parsley (20 g) and turnips (up to 50 g). Delicate neutral taste will sparkle with new colors from banal dill.

An interesting and always available solution is onion-carrot frying, like on Ukrainian borscht, which we will add at the very end of cooking, without breaking it in puree... There can be many experiments: the recipe is perfect for new ideas!

Baked pumpkin puree soup

America's favorite classic. The main advantage of this recipe is the unsurpassed aroma that will remain with the dish even after freezing and reheating.

We need:

• Pumpkin - 1 kilogram
• 2 tbsp. tablespoons of vegetable oil
• 1 onion (60-80 grams)
• 3-4 large cloves of garlic
• 0.5 teaspoon curry
• Chicken or vegetable broth - 500 ml
• Low-fat cream - 150-180 ml
• Salt and pepper to taste

What are we doing:

Cut the pumpkin into 2 cm thick cubes and place on a greased baking sheet. We put the slices in the oven, which was preheated to 180 degrees Celsius. The approximate baking time is 30 minutes. Check for readiness - pierce the pulp with a match.

In a deep frying pan in oil, fry the onion (cutting - not in large half rings) and garlic (large cube). Moderate fire, stir for up to 10 minutes. Cover with a lid at the end of frying.

Combine baked pumpkin cubes, sautéed vegetables, chicken broth and cream in a wide and high saucepan. Puree with a hand blender, salt, pepper and curry. Americans also love baked pumpkin with ground coriander or thyme.