Our site contains only tested recipes for pumpkin puree soup. Lean and with the addition of meat and dairy products. Cooked on the basis of pumpkin alone and with other vegetables. With ginger, pumpkin seeds, peanut butter, chili, mushrooms and apples. It remains to choose the right one!

Pumpkin is a vegetable that resembles the sun in its color, and has absorbed all the vitamins of the summer garden. It does not lose its nutritional properties for a long time. The main thing is to follow simple storage rules. The temperature in the room should be between 5 and 15 0C. Dampness is highly undesirable. Shaded places are recommended.

The five most commonly used ingredients in pumpkin soup recipes are:

Simple Recipe:
1. Boil water.
2. Boil carrots and onions in it.
3. Add spices and salt.
4. Remove vegetables from the broth.
5. If necessary, add water and boil again.
6. Cut the pumpkin into pieces.
7. Transfer to boiling broth.
8. Add chopped onion and crushed garlic there.
9. Wait until the pumpkin is ready (it should be soft enough).
10. Transfer to a deep plate.
11. Bring to the consistency of liquid puree with a blender or pusher.

Five of the most nutritious pumpkin soup recipes:

Helpful Hints:
. It is recommended to add a little greens, cream or sour cream to the puree soup.
. The following seasonings go well with food: nutmeg, a mixture of ground peppers, turmeric.
. To the dish instead of bread, you can fry croutons or toast.
. As a decoration, you can use olives, dill sprigs, tomatoes cut into thin slices, pieces of boiled carrots.
. If you need to make the puree soup more satisfying, it is recommended to boil the pumpkin in meat broth and add meat products (in pieces or grated in a blender) before serving.

Pumpkin is a bright and fabulous vegetable, a real symbol of golden autumn. Juicy and sweet pumpkin is a real storehouse of vitamins and minerals: iron, potassium, calcium, magnesium. And vitamins can't be counted at all. It grows well in our latitudes, and for many of us even in our own garden. Today I want to talk about how to make delicious pumpkin soup. We will look at detailed step-by-step recipes for different variations of pumpkin soup and choose the most delicious.

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

Creamy pumpkin soup - a classic step by step recipe

This is the most famous and simple pumpkin soup. If you have a pumpkin at home and you wondered 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, and children also like it very much. This is not surprising, because this soup is very tender, sweet and does not need to be completely chewed. Feed pumpkin soup to your baby, and he will also be satisfied.

For creamy pumpkin soup you will need:

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

Cooking:

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

2. Cut the carrots in half and then into thin semi-circles.

3. Cut the pumpkin into large cubes. Since later it will be stewed, softened well, and later it 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 the pan. As soon as it melts to a liquid state, pour olive oil into it. Stir.

5. Fry a little onion and garlic until it becomes softer and more transparent. In this case, it is not necessary to make a strong fire so that the onion does not burn.

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

7. Add pieces of pumpkin to the fried vegetables. Pour the hot water over the vegetables just enough to cover 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 decrease and the process is not disturbed. In our saucepan, everything is already boiling and boiling.

Salt and pepper the vegetables, stir and cook for 15 minutes.

8. Grind the prepared vegetables with an immersion blender. You can also use a jug blender. In the process of grinding, pour cream into the vegetable puree and continue. Vegetables and cream will mix and form a lush thick cream puree.

9. Place the saucepan of pumpkin soup back on the stove and bring to a boil. Remove as soon as it starts to boil. Pumpkin soup is ready and ready to serve.

Pumpkin puree soup is wonderfully complemented by white bread croutons. Roast them ahead of time and serve for 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, made exclusively from vegetables, but also with the addition of delicious meat ingredients. For a simple example, take chicken pumpkin soup, which is cooked in hearty chicken broth and chicken meat. Tender chicken meat goes well with the sweet pulp of pumpkin.

To prepare this soup you will need:

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

Cooking:

1. First, boil the chicken for the broth. For a leaner, more tender version of pumpkin chicken soup, remove the skin that contains the most fat.

2. Peel the pumpkin from the pulp with bones and peel, peel the potatoes too. Cut vegetables into large cubes. Peeled onion chop a quarter rings or large cubes.

3. Put a piece of butter in a saucepan with a thick bottom and melt it over low heat. Saute onion in oil until translucent.

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

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

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

7. When the vegetables are cooked, it is necessary to stop them in mashed potatoes. You can use a blender if you have one. If not, then a potato masher will do, and for a more delicate consistency, grind the mashed potatoes through a sieve.

8. Add chicken broth to the finished puree until you have a pleasant soup consistency. Stir well. Remove the chicken from the broth, remove the bones and cut into small pieces.

9. Put 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 it can be served on the table. Decorate the soup with herbs.

This wonderful pumpkin soup is perfect with croutons made from your favorite bread. For example from white or grain.

Bon appetit!

Spicy Cream of Pumpkin Soup with Ginger and Bacon - Delicious 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 shade to the taste. For example, just the perfect spice for pumpkin is cinnamon, but it also adds sweetness, so you need something fragrant and a little hot. Light spicy bite. It's 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 will also add thyme, one pinch, nutmeg and a little black pepper. Here it will turn out a real spicy soup of their pumpkin. It’s almost impossible to pull it off by the ears.

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

To prepare you will need (for two servings):

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

Cooking:

1. First, peel the pumpkin from a hard peel and cut it into small cubes.

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

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

4. When the pumpkin is ready, drain 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 with the pumpkin and grind them all together with an immersion blender, adding a little broth. If there is no submersible blender, then you can grind in a blender with a jug, but then add more broth right away. At the same time, you need to add all the spices: dried ginger, nutmeg, thyme and pepper. Salt to taste.

In the process of grinding, add cream (or milk) in the same way, mix thoroughly.

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

6. Toast the bacon in a dry skillet until crispy. Then cut it into small pieces.

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

Eat hot with crackers! Invite guests and feed loved ones. Try to eat the soup freshly prepared, as it is the most delicious.

Pumpkin cream soup is one of my favorites. Despite the simplicity of preparation, the soup turns out with a very rich pumpkin flavor, balanced with spices. It is better to cook such a soup on chicken broth, on which the soup turns out tastier, but you can cook it on water, then it will be a lean option, since neither milk nor cream is added to this soup. You can also experiment with spices.

To prepare my version of the soup, I used pumpkin, carrots, onions, garlic, olive oil, chicken broth, salt, ground pepper and dry basil.

Heat the olive oil in a saucepan, randomly chop the onion, carrot and garlic. Fry a little.

Cut the pumpkin into medium cubes.

Put the pumpkin to the rest of the vegetables and also fry a little.

Pour broth into a saucepan. It is better to immediately pour 500 ml, and then add more at the end if necessary. Cook vegetables until tender, about 20 minutes.

Then add basil, salt and pepper to the soup. Blend the soup with an immersion blender. I like thick soup, but you can thin it out with leftover broth.

Pumpkin cream soup is an amazing opportunity on chilly autumn evenings (you can also winter, if your garden pumpkin is properly stored and suitable for use) to let in a piece of the sun and a portion of good mood! Bright orange, hot, tender pumpkin cream soup with a velvety taste and pleasant texture will present you with real bliss!

The main ingredient in every pumpkin cream soup is pumpkin, pumpkin, and again pumpkin. And the rest are possible options.

To pamper yourself with pumpkin cream soup not only in autumn, cut the vegetable into 2-3 cm cubes and send it to the freezer. And you, without hesitation, can cook this delicious dish at any time!

How to cook pumpkin cream soup - 15 varieties

"Watson, this is elementary!" - Sherlock Holmes would exclaim if he decided to cook this simple pumpkin cream soup, which any novice cook can master.

Ingredients:

• Pumpkin - 1 kg
• Onion - 1 pc.
• Carrot - 1 pc.
• Vegetable oil - 2 tbsp.
• Water - 400 g
• Butter - 40 g
• ground nutmeg
• Black pepper

Cooking:

Wash the pumpkin well with a brush, peel, remove the seeds and fibrous substance from the core. Cut the pulp into 2-3 cm pieces.

It is more convenient to first cut a large pumpkin into segments, and only then clean each of them, so we minimize the risk of cutting ourselves.

Peel onions and carrots, finely chop.

Pour the onion into the pan, fry for 5 minutes in vegetable oil, stirring occasionally. Add carrots, fry until golden brown. Remove from fire.

Put the pieces of pumpkin in a saucepan, pour water, bring to a boil under a lid and cook over low heat until the pumpkin softens. At the end of cooking, salt, pepper, add a pinch of nutmeg.

Add onions and carrots to the finished pumpkin pulp, pierce with an immersion blender.

Put a piece of butter, mix, warm over low heat until the first signs of boiling. Be careful - the pumpkin may start to "spit" and there is a risk of getting burned.

When serving, sprinkle cream soup with heavy cream, garnish with herbs.

A low-calorie, vegetarian-friendly dish that will remind you of a holiday on an island paradise with its mild taste!

Ingredients:

• Butternut pumpkin (whole) - 2 kg
• Coconut milk - 200 g
• Broth (chicken or vegetable)
• Rosemary
• Thyme
• Zira
• curry powder
• Pumpkin seeds

Cooking:

Cut the pumpkin in half, remove the core with seeds, sprinkle the slices with cumin, dried thyme and curry powder, put rosemary needles on top. Bake in the oven for 40-50 minutes at 200 C.

From the finished pumpkin, scoop out the pulp with a spoon, pour in the coconut milk and broth, pierce with a submersible blender.

When serving, put a sage leaf in each bowl on the cream soup and sprinkle with pumpkin seeds.

Pumpkin cream soup with curry

Curry and chili bring an exotic flavor to everyday life and warm up our body well! In winter - that's it!

Ingredients:

• Pumpkin - 500 g
• Potato - 200 g
• Bulb - 1 pc.
• Garlic - 2 cloves
• Butter - 2 tbsp. l.
• Curry powder - 1 tsp
• Vegetable broth - 750 g
• Sour cream - 100 g
• Cayenne pepper
• ground nutmeg
• Chili pepper fresh

Cooking:

Peel and chop pumpkin, potatoes, onions and garlic.

It is more convenient to first cut a large pumpkin into segments, and only then clean each of them, so we minimize the risk of cutting ourselves, and it is more convenient to hold.

Fry the onion and garlic in a saucepan in hot butter for 2 minutes.

Pour pumpkin and potatoes, curry, simmer for 30 seconds.

Pour in the broth, bring to a boil, cook for 25 minutes over low heat.

Puree the vegetable mixture with an immersion blender. Add 2/3 sour cream. Salt, pepper, add spices.

When serving, garnish with sour cream and thin slices of chili.

Hot cream soup, based on mushrooms and pumpkin, is a full-fledged source of energy for those who deliberately limit the consumption of meat products.

Ingredients:

• Pumpkin - 500 g
• Cream - 300 g
• Fresh champignons - 200 g
• Onion - 1 pc.
• Sour cream
• Olive oil
• Pumpkin seeds
• Ground black pepper

Cooking:

Cut the peeled pumpkin, place in a heat-resistant bowl, salt, pour olive oil, mix. Bake in the oven for 20 minutes at 180 C.

Peel the mushrooms, chop finely, chop the onion.

Fry the onion in a pan, put the mushrooms there, bring them over high heat until golden brown.

Transfer the baked pumpkin to a saucepan, pour over hot cream, pierce with a submersible blender. Boil over medium heat.

When serving, garnish with mushrooms, sour cream and pumpkin seeds.

Bright creamy soup with crispy bacon slices - a real pleasure of different textures in one dish!

Ingredients:

• Pumpkin - 500 g
• Chicken fillet - 300 g
• Smoked bacon - 130 g
• Olive oil - 1 tbsp. l.
• Onion - 1 pc.
• Carrots - 2 pcs.
• Chicken broth - 1 l
• Sour cream
• Parsley

Cooking:

Cut the pumpkin, carrots and chicken breast into pieces, chop the onion. Fry the chicken and onion in a saucepan over low heat for 5-8 minutes.

Add orange vegetables and broth, cook for 20 minutes, season with salt.

Blend with an immersion blender. Warm up.

Fry transparent slices of bacon until crispy.

Garnish with bacon, sour cream and parsley when serving.

Celery root and spices in pumpkin cream soup are unusual flavor notes that radically change the famous dish.

Ingredients:

• Pumpkin - 1.2 kg
• Carrot - 1 pc.
• Red onion - 2 pcs.
• Celery root - 100 g
• Fresh chili pepper - 1/3 pod
• Garlic - 2 cloves
• Olive oil - 3 tbsp.
• Rosemary - a few needles
• Ground black pepper
• Broth (vegetable or chicken) - 1 l
• Cream 10% - 100 g

For croutons:

• Baton
• butter
• dry granulated garlic.

Cooking:

Peel all vegetables and chop coarsely. Grind pepper and garlic, fry for 30 seconds in a saucepan, add rosemary.

Put all the vegetables, except for the pumpkin, fry until half cooked over medium heat. Sprinkle with salt, pepper, put the pumpkin, mix.

Pour in the broth to just cover the vegetables. Bring to a boil, close the lid, reduce the heat to a minimum, cook for 30-45 minutes.

For croutons, cut the loaf into slices 1.5 cm thick, cut off the crust, cut into 1 cm cubes.

Heat the butter in a frying pan, fry the croutons until golden brown on all sides over high heat, sprinkling with fine salt.

Degrease the finished croutons - put a paper towel on a plate and pour croutons on it, sprinkle with dried garlic.

From the finished vegetable mass, catch rosemary needles. Punch the mass with an immersion blender until smooth, add salt.

Pour in the cream, stir.

Sprinkle with garlic croutons when serving.

This creamy soup is very filling and at the same time light and tender with creamy notes, so it can easily become the main character of your Sunday lunch.

Ingredients:

• Pumpkin - 350 g
• Chicken fillet - 150 g
• Potato - 200 g
• Carrot - 50 g
• Onion - 100 g
• Cream cheese - 50 g
• Milk - 100 g
• Cream 33% - 100 g
• Ground black pepper
• Garlic granulated
• oregano

Cooking:

Coarsely chop the pumpkin, pour a small amount of water, cook for 20 minutes.

Cut vegetables: potatoes - into small cubes, carrots - finely, onions - into half rings.

Lightly fry the onion, add carrots and potatoes, brown. Pour in water to cover the vegetables. When the water boils away, remove the vegetables from the heat.

Drain the water from the pan with the pumpkin, add the fried vegetables, pierce with an immersion blender. Stir in cream cheese, cream and milk.

Use a whisk to mix the cream soup effectively.

Cut the chicken fillet into thin petals, place in the soup. Bring to a boil, add salt, pepper, garlic, oregano. Cook until the chicken fillet is done.

In any dish where coriander is used, there is a subtle, but very alluring aroma of the East, personifying warmth and hospitality. It's time to invite your friends for a plate of delicious soup!

Ingredients:

• Pumpkin - 600 g
• Cream 10% - 200 g
• Vegetable oil - 2 tbsp.
• Onion - 1 pc.
• Carrot - 1 pc.
• Garlic - 2 cloves
• Water - 500 g
• Ground black pepper
• ground coriander
• Parsley - 1 small bunch
• Crackers

Cooking:

Peel the pumpkin, cut into large, and onions and carrots into small cubes. Fry the onion for a couple of minutes in a saucepan over low heat, add carrots, mix, cover, simmer until soft.

Coarsely chop the garlic, chop the parsley.

Pour the garlic to the carrots and onions, stir, then send the pumpkin. Pour boiling water over vegetables, simmer until softened under the lid.

Prepare croutons: cut the loaf into cubes, pour onto a baking sheet on parchment paper, sprinkle with salt and granulated garlic, sprinkle with olive oil. Dry in the oven at 150 C.

Pour parsley into the prepared vegetables, add salt and spices, punch with a submersible blender. Pour in the cream, stir. Boil.

Sprinkle with crackers when serving, garnish with parsley leaves.

An amazingly tasty and satisfying soup with a slightly grainy texture, with fewer calories than you think, and more benefits than you might expect.

Ingredients:

• Pumpkin - 300 g
• Carrot - 1 pc.
• Zucchini - 1 pc.
• Onion - 1/2 pc.
• Garlic - 3 cloves
• Red lentils - 100 g
• Rosemary
• Sage
• Bay leaf
• Olive oil - 2 tbsp.
• Hard cheese - 200 g
• ground pepper
• For crackers:
• White bread
• Dry aromatic herbs (rosemary, sage, thyme)
• Olive oil

Cooking:

Peel the vegetables, chop the onion and garlic finely, the rest into large cubes. Fry the onion and garlic in a thick-walled pan, add the vegetables.

Put a sprig of rosemary, sage and bay leaves. Fry vegetables until browned. Throw in the lentils. Take out aromatic herbs.

Pour the vegetables with boiling water so that it covers them by 2 cm. Salt, cook with the lid closed for 25 minutes from the moment of boiling.

Punch the mass with an immersion blender. Fry bread cubes in olive oil, sprinkle with a mixture of herbs, lightly salt.

When serving, garnish with shavings of hard cheese and croutons.

Cream soup, goat cheese, croutons, thyme - these words contain all the magic of French seasonal cuisine. Let's fast forward to Provence for the Pumpkin Pleasure Festival!

Ingredients:

• Pumpkin - 1.5 kg
• Vegetable broth - 500 g
• Cream - 100 g
• Goat cheese - 80 g
• ground paprika
• Fresh thyme - a few sprigs
• Olive oil
• croutons

Cooking:

Cut the peeled pumpkin into large cubes, put in a heat-resistant bowl, sprinkle with thyme, salt, pour olive oil.

Bake in the oven for half an hour at 170 C.

Transfer the finished vegetable to a blender, pour in the broth, chop. Pour into a saucepan, boil for 5 minutes over low heat.

Add cream, paprika, stir, bring to a boil. Pour back into blender and blend again.

Serve topped with croutons and shredded goat cheese.

For taste and beauty, you can sprinkle pumpkin cream soup in bowls with balsamic cream sauce and put a couple of thyme leaves.

The combination of salty and spicy, sweet and citrus, all the richness of taste sensations in one plate - that's what this version of pumpkin cream soup gives us.

Ingredients:

• Pumpkin - 800 g
• Pistachios - 150 g
• Sugar - 2 tbsp
• Onion - 1 pc.
• Garlic - 2 cloves
• Chicken broth - 400 g
• Butter - 2 tbsp.
• Curry powder (yellow) - 1 tsp
• Soy sauce - 2 tbsp.
• Ground black pepper

Cooking:

Fry the peeled pistachios in a pan without oil for a couple of minutes.

Caramelize pistachios in melted sugar over medium heat. Cool on a smooth plate.

Scald the orange, dry it, remove the zest. Squeeze the juice from the orange, cut the zest thinly.

Peel the pumpkin, cut into 2-3 cm cubes.

Chop onion and garlic.

In a saucepan, add curry, garlic and onion to the heated butter, fry until golden brown over medium heat.

Add pumpkin cubes, stir, fry until lightly blushed for a few minutes.

Enter, stirring, orange juice, soy sauce and broth, pepper, cook under a lid over low heat until the pumpkin is soft for 20 minutes.

Punch the mass with an immersion blender.

When serving, garnish with caramelized pistachios and orange peel strips.

In this dish, the softness of pumpkin and the hotness of ginger are intertwined in a stunning taste dance!

Ingredients:

• Pumpkin - 800 g
• Carrot - 300 g
• Onion - 1 pc.
• Garlic - 2 cloves
• Olive oil - 30 g
• Water - 1 l
• Nutmeg - 1 tsp
• Fresh ginger - 20-40 g
• Cream 20% - 100 g

Cooking:

Peel and cut all vegetables. Fry the carrots, pour onions, mix, continue frying.

Add pumpkin to cooked vegetables. Mix.

Cut the garlic, add to the vegetables. Fry for 5-7 minutes, stirring. Cover with a lid, simmer for a couple of minutes.

Transfer the vegetable mass to a saucepan, pour boiling water, salt, season with nutmeg.

Peel, chop the ginger and place in a bowl. Punch the mixture with a submersible blender, pour in the cream, mix, warm.

Garnish with sour cream and parsley when serving.

Pumpkin cream soup with lemongrass

Lemongrass gives pumpkin cream soup a lingering Asian twist and infuses it with citrus flavors! This is a real one hundred percent antidepressant in the cold rainy season!

Ingredients:

• Pumpkin - 500 g
• Onion - 1 pc.
• Butter - 30 g
• Chicken broth - 200 g
• Garlic - 1 clove
• Fresh thyme - 2 sprigs
• Parsley - 2-3 sprigs
• Bay leaf - 1 pc.
• Lemongrass - 4 g

Cooking:

Finely chop the lemongrass.

Cut the pumpkin into cubes.

Chop the onion, simmer over medium heat. After a couple of minutes, add a whole clove of garlic, thyme sprigs, lemongrass and laurel.

Put the pumpkin in a saucepan, cook for 10 minutes.

Pour in the broth, cook for a quarter of an hour.

Remove the thyme and bay leaf from the pumpkin mass, pierce with an immersion blender.

If you want a glossy, dense puree, then punch long enough, but sometimes the soup looks more interesting if you do not show fanaticism when grinding, but leave larger pieces in a homogeneous mass.

Garnish with parsley when serving.

The unusual aftertaste of sweet pears and New Year's Eve flavor of cinnamon, which this cream soup is filled with, make it not an everyday, but almost a festive dish!

Ingredients:

• Pumpkin - 400 g
• Pears - 2 pcs.
• Onion - 3 pcs.
• Chicken broth - 1 l
• Garlic - 3 cloves
• Butter - 50 g
• Cinnamon - 1 tsp
• Ground white pepper
• Pumpkin seeds - 2 tbsp
• White bread - 200 g

Cooking:

Finely chop the onion and garlic.

Coarsely chop the peeled pumpkin.

Peel the pears, cut into quarters.

Put the pears and pumpkin in a mold, bake in the oven for 30 minutes at 200 C, when ready, beat with a blender.

Dry pumpkin seeds in a pan.

In a saucepan, fry the garlic and onion in hot oil, pour in the broth, sprinkle with salt, pepper and cinnamon. Put the pumpkin-pear puree, mix, heat until boiling.

When serving, garnish with butter-fried white bread croutons and pumpkin seeds.

pumpkin cream soup with cream

This simple in its ingredients, but high-calorie and rich pumpkin cream soup is a real pantry of the sun. Bright, thick, full of vitamins and perfect for a long winter!

Greetings to fans of my lazy recipes!

I haven't made you happy in a long time. Yes, to be honest, I haven’t had time to cook lately.

But yesterday my conscience tortured me and I decided to please my relatives, and you at the same time, with my light and tasty pumpkin soup. I came up with this magical cream of pumpkin soup with cream myself, so it has no analogues)) And I call it magical, because it is incredibly tasty and just as incredibly fast!

In general, pumpkin has a special place in Azerbaijani cuisine. And if other ingredients can get lost in the dish, then the pumpkin (in Azerbaijani “balgabag”, by the way, “bal” is honey and I think this is not a coincidence) is necessarily present in the name.

For example, balgabag pilaf - pilaf with pumpkin or balgabag gutaby - kutab with pumpkin.

And if I already told you a little about Azerbaijani pilaf (here:), then I will definitely tell you about kutabs today, but a little lower

So, let's start with the soup:

We will need a pumpkin, we only sell this one, but I think the variety does not really matter.

Soup Ingredients:

(this amount is for 3-4 liters, approximately 5-6 plates, you can reduce the portion)

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

Of course, I forgot to take a picture of the process from the very beginning, but, nevertheless ...

Process:

1. 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.

2. While the vegetables are cooking, finely chop the onion and fry until golden. I do it, as usual, in ghee.
   
   
3. 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.
   
   
4. 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.
   
   
5. 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.



So, an ordinary pumpkin soup can sound elegant and worthy of any gourmet restaurant: Pumpkin cream soup with cream, nutmeg and oregano.

And now the promised utaby with pumpkin

You remember that all our recipes are lazy, even such authentic ones as Azerbaijani kutabs.

Therefore, we will not cook the dough (if you still want everything for real, then prepare the usual dough from flour, water and salt, as for dumplings, for example), because each kutabchik needs to be rolled out separately and thinly, thinly, but let's take ready-made lavash.



So, half the work is done, the filling remains!

For her we need:

• pumpkin - 500 gr.
• onion - 1 large
• pomegranate - 1 large
• salt, sugar - to taste
• butter (butter, ghee or vegetable refined) - for lubrication

Happy autumn lunch!