On our site, only proven recipes for pumpkin puree soup are presented. Lean and with the addition of meat and dairy products. Prepared with pumpkin alone and 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 to observe simple rules storage. The room temperature should be between 5 and 15 ° C. Dampness is highly undesirable. Shaded areas are recommended.

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

Simple recipe:
1. Boil water.
2. Cook carrots and onions in it.
3. Add spices and salt.
4. Remove vegetables from broth.
5. If necessary, add water and boil again.
6. Cut the pumpkin into slices.
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 a liquid puree using 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.
... Instead of bread, you can fry croutons or toasts with the dish.
... 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 a broth and add meat products (in pieces or grated in a blender) before serving.

Pumpkin soup is a real storehouse of vitamins for our health. Pumpkin has long been famous for its useful properties... It contains ascorbic acid, vitamins A, E, C, vitamins of group B, micro- and macroelements necessary for our body to fight colds, irritability and insomnia. In addition, the vegetable contains rare vitamin T, which helps in the digestion and assimilation of heavy foods, making it an excellent addition to a hearty meal.

Rich aroma, intense taste and special, cozy atmosphere are present in pumpkin soup. Can be found huge variety pumpkin soup recipes, among which there is a favorite option for even the most picky gourmet. Pumpkin soup can be made with croutons, seafood, smoked meats, meat eaters and vegetarians.

How to make pumpkin soup - 15 varieties

Perhaps the most popular and at the same time the simplest pumpkin soup recipe is puree soup. It will take you no more than half an hour to prepare it!

Ingredients:

• pumpkin - 400 g
• onion - 1 pc.
• garlic - 4 cloves
• pepper
• olive oil
• vegetable broth - 500 ml

Cooking method:

1. peel the pumpkin and cut it into small pieces;
2. peel the onion and garlic, add to the pumpkin;
3. put the vegetables in a baking dish, sprinkle with olive oil, cover with foil and leave in the oven at 200 C for 15-20 minutes;
4. transfer the vegetables to a saucepan and beat with a blender, gradually pouring in the broth;
5. add salt and pepper to taste.

Pumpkin cream soup is ready, you can serve it to the table.

It is best to eat the soup while hot, add cream, and garnish with herbs and baked pumpkin seeds.

Bon appetit and be healthy!

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

Ingredients:

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

Cooking method:

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

Bon Appetit!

A hearty version of the pumpkin soup we are used to, which will be useful to cook on a cold autumn or winter evening. It is suitable for lovers of meat and delicious food.

Ingredients:

• pumpkin 700 gr
• minced chicken 400 g
• egg 1 pc.
• Dill
• garlic 1-3 cloves
• carrots 1 pc
• onion 1 pc
• rice 150 gr
• vegetable broth 1.5 l
• olive oil
• pepper

Cooking method:

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

Bon Appetit!

Pumpkin, rich in vitamins and microelements, combined with healthy broccoli and cauliflower will become a real source of health for the body.

Ingredients:

• pumpkin 700 gr
• broccoli 250 gr
• cauliflower 250 gr
• onion 1 pc.
• chili pepper 1 pc.
• carrots 1 pc.
• potatoes 1 pc.
• garlic 2-3 cloves
• olive oil
• cream
• pepper

Cooking method:

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

The soup is ready, you can serve it to the table. Bon Appetit!

Ingredients:

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

Cooking method:

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

Bon Appetit!

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

Ingredients:

• carrots 6 pcs.
• onion 1 pc.
• potatoes 3 pcs.
• chicken 2 hams
• cream 100 gr
• pumpkin 300 gr
• 3 cloves garlic
• White bread
• butter
• pepper

Cooking method:

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

That's all. Pumpkin soup with chicken is ready and ready to be served. Bon appetit and good health!

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

Ingredients:

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

Cooking method:

1. pour the pieces of turkey with milk and cook the broth;
2. chop vegetables finely;
3. add potatoes 10 minutes after the broth boils;
4. after 5 minutes add pumpkin, carrots and onions;
5. pour in milk and cook until tender;
6. at the end, puree with a blender.

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

Ingredients:

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

Cooking method:

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

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

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

Ingredients:

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

Cooking method:

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

The soup is ready. Pumpkin combined with green peas will appeal to both adults and children! Bon Appetit!

Ingredients:

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

Cooking method:

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

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

Ingredients:

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

Cooking method:

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

That's all. Bon Appetit! The soup can be garnished with croutons and sour cream.

This soup will take a little longer to make than the usual creamy pumpkin soup.

Ingredients:

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

Cooking method:

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

Ingredients:

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

Cooking method:

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

Bon Appetit!

Ingredients:

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

Cooking method:

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

Ingredients:

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

Cooking method:

1. soak mushrooms in cold water for 20 minutes;
2. peel and cut vegetables into cubes;
3. boil mushrooms in water in which they have been soaked, get them out;
4. fry onion and pumpkin, add to broth, cook until tender;
5. mashed pumpkin;
6. fry the mushrooms and add to the soup.

Bon Appetit! There are many recipes for pumpkin soup. For everyone there is a special and beloved one!

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

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

To prepare 4 servings of soup you will need:

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

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

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

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

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

Add the remaining liquid gradually, adjusting the "density" of the soup. Finally, when the soup is ready, you can add pumpkin seeds to each bowl: the hard and crunchy seeds go surprisingly well with creamy puree. You can sprinkle the soup with cheese, serve with garlic croutons, decorate with greens, in a word, experiment from the heart. The soup will only benefit from this.

Chicken recipe

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

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

You can serve mashed pumpkin soup directly in the pumpkin, which is previously cleaned from the pulp without breaking the peel. It is not only tasty, but stylish and very original.

Delicate cream soup with cream

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

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

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

Pumpkin cream soup with potatoes

In addition to carrots and pumpkin, you can add a vegetable such as a potato to the soup: the combination of vegetables is wonderful, the pumpkin puree soup comes out fragrant, thick, very satisfying. There is nothing complicated in cooking: it is quite possible to adhere to the basic recipe. You can add potatoes along with carrots: it needs to be boiled well so that the tubers fall apart and easily turn into mashed potatoes.

Most tasty soup is obtained from white potatoes, but pink, and even more so purple varieties like "blue eyes", it is better to leave straws for frying. Puree soup with pumpkin and potatoes is served with sour cream, garnished with herbs, and before serving, small homemade garlic croutons are placed.

Multicooker recipe

Soup-puree is easy to prepare in a slow cooker: all the ingredients are put in at the same time (excluding cream!) And cook on the "Stew" mode for 20 minutes. Ready vegetables are blended until creamy, and before serving, cream is poured in, and the soup is slightly warmed up again.

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

With the addition of cheese

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

We prepare the dish, observing the following steps:

1. Simmer vegetables in broth until tender.
2. Add salt and spices.
3. Puree vegetables in a blender.
4. Add the cream.
5. Heat the soup slightly.
6. Three cheese on a coarse grater.
7. Stirring constantly, add the cheese to the soup: this way it will melt evenly.
8. Let the dish brew for 10 minutes.
9. Pour into plates.

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

Pumpkin and milk

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

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

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

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

An original way of cooking with ginger

Ginger adds a spicy flavor to the dish. Some chefs are convinced that pumpkin and ginger are just made for each other and never cook pumpkin cream soup without ginger.

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

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

Cooking an unusual pumpkin puree soup with shrimps

Adding king prawns instantly gives the dish the status of a festive expensive treat. Although in general the recipe does not change and you can always make a classic recipe as a base one.

There will be several differences:

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

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

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

Recipes for light, tender, rich in taste and aroma of pumpkin puree soups will make the autumn menu joyful and sunny in a festive way!

Pumpkin puree soups are very popular in the fall. Delicate, fragrant, appetizing, similar to a warm sunny day in the forest - they are prepared very simply and bring great health benefits. In addition, no matter how much pumpkin you eat, you will never get better from it.

Pumpkin soups are popular across continents. In Italy, they are prepared with rice, cheese and wine. In Haiti, be sure to serve on New Year... In America, not a single Halloween can do without this food. A milk soup with pumpkin - one of national dishes in Uzbekistan.

We offer you recipes for various, very tasty and extraordinary healthy soups from pumpkin.

Recipe 1. Simple pumpkin soup

Ingredients: 700 g pumpkin peeled and seeds, 1 onion, 2 tablespoons butter, 1 liter chicken stock, 1 carrot, 2 teaspoons curry powder, salt to taste.

Divide the pumpkin and carrots into small slices. Chop the onion finely. In a thick-walled saucepan, melt 1 tablespoon of butter, add the onion and simmer until browned. Then add the remaining oil, add the curry, simmer for 1 minute, add the pumpkin and carrots, add the broth, add salt to taste (about 1/3 teaspoon), on high fire bring to a boil and, reducing heat, cook covered for 20 minutes. Then use a blender to puree the soup, bring to a boil again and remove from the stove. You can diversify such a soup by adding boiled meat, meatballs or vegetables such as leeks, celery, and potatoes to it. And if you need to make a lean pumpkin puree soup, replace the butter in this recipe with vegetable oil, and take the vegetable broth.

Recipe 2. Pumpkin puree soup with shrimps

Ingredients: 700 ml vegetable broth, 400 g pumpkin pulp, 200 g raw peeled shrimp, 2 potatoes, 125 ml cream, 1 small onion, 1 hot pepper pod, 2 tablespoons of vegetable oil, 3 green onion feathers, sugar, sea salt and black pepper to taste.

Chop the pumpkin coarsely, the onion - very finely. Peel the potatoes, dice them, put the vegetables together with 1 tablespoon of vegetable oil in a thick-walled saucepan, simmer, pour in the broth and cook until soft, about 20 minutes. Then turn into mashed potatoes, pour in the cream, put on fire, let it boil, salt, pepper and add sugar to taste. Finely chop the hot pepper. Fry the shrimps in the remaining oil for about 3 minutes, add hot peppers and simmer for another 1 minute. Green onions chop finely. Place the shrimp in bowls, top with the puree soup and serve sprinkled with chopped green onions or any other herbs you like.

Recipe 3. Pumpkin soup with chicken and bacon

Ingredients: 300 g chicken fillet (breast), 500 g pumpkin, 1 l chicken stock, 140 g smoked bacon, 2 carrots, 1 tablespoon olive oil, 1 onion, salt, parsley and sour cream for serving.

Cut the chicken breast into small cubes. Peel the onion, chop finely. Heat olive oil in a thick-walled saucepan, add meat and onions. Fry over low heat, stirring constantly, for about 7 minutes, until the onions are golden brown. Send the diced pumpkin with carrots to the onion, pour in the broth and cook for 20 minutes. Add salt to taste. Use a hand or conventional blender to turn the soup into homogeneous mass, transfer back to the saucepan and preheat. Fry the thinly sliced ​​bacon until crisp. Pour the soup into bowls, top with the bacon and garnish with parsley on top. Serve with sour cream.

Recipe 4. Pumpkin puree soup with tomatoes and aromatic herbs

Ingredients: 800 g pumpkin, 500 g large fresh tomatoes, 4 tablespoons of olive oil, 1 sprig of green basil, 1 onion, 1 clove of garlic, 1 sprig each of thyme and rosemary, 1.2 liters of chicken or vegetable broth, a handful of pumpkin seeds, white pepper and salt to taste.

Preheat the oven to 200 °. Peel and peel the pumpkin and cut into large slices. Cut the tomatoes in half. Peel the onion, cut into quarters. Place prepared vegetables on a baking sheet lined with baking paper, sprinkle with olive oil, top with aromatic herbs - thyme, basil and rosemary. Place the vegetables in a hot oven for 35 minutes. Remove the baking sheet several times and stir the contents. Remove the baked vegetables from the oven. Remove aromatic herbs. Peel the garlic. Peel the tomatoes. Grind the baked vegetables with the garlic in a blender. Put the mashed potatoes in a saucepan, pour in the broth and bring to a boil. Serve with salt and pepper and garnish with pumpkin seeds.

Recipe 5. Pumpkin cream soup with cheese

Ingredients: 700 g of pumpkin pulp, 4 tablespoons of sour cream with 15-20% fat, 70 g of Parmesan cheese, 200 ml of cream with 11% fat, 1 onion, 1 teaspoon of salt, 3 cloves of garlic, ground red pepper on the tip of a knife, 3 tablespoons tablespoons of olive oil, ground black pepper on the tip of a knife, a pinch of nutmeg, 400 ml of water.

Finely chop the onion and garlic. Heat the oil in a heavy-bottomed saucepan and brown the onions and garlic in it. Cut the pumpkin into small cubes, put in a saucepan with onions and fry everything together for 5 minutes, then add water, let it boil, reduce heat and cook over medium heat for 10-12 minutes until the pumpkin softens. Then beat the vegetable mass until puree, bring to a boil again, add cream, salt, season with nutmeg, pepper and keep on low heat for another 3-4 minutes. Remove the pot from heat, cover and let the pumpkin puree soup steep for about 15 minutes. Serve hot with sour cream, sprinkled with grated cheese. Instead of Parmesan, you can use any other cheese you like.

Recipe 6. Pumpkin puree soup in a slow cooker

Ingredients: 300 g pumpkin pulp, 1 carrot, 2 onions, 4 potatoes, 2 cloves of garlic, 400 ml cream, 1 tablespoon vegetable oil, butter, sea salt and a handful of pumpkin seeds.

Peel and cut vegetables. Turn on the multicooker in the "baking" mode and, pouring vegetable oil, fry the prepared vegetables under a closed lid - onions, garlic, pumpkin, carrots and potatoes. After the “ready” signal, switch the multicooker to the “extinguishing” mode. Transfer after 1 hour vegetable stew into another bowl and mash. Add cream to the resulting mass. Mix well. If the soup is thick, add a little boiled water. Then heat it well, but don't boil it. Serve sprinkled with chopped herbs and garnish with pumpkin seeds.

Recipe 7. Sweet pumpkin soup with cream

Ingredients: 500 g of pumpkin pulp (without seeds and skin), 500 g of sweet and sour apples, 1 clove of garlic, 1 onion, 250 ml of cream with a fat content of 22%, 750 ml of water, 1 tablespoon of vegetable and butter each, ground white pepper , salt to taste, cinnamon on the tip of a knife, 1 teaspoon of dried thyme, 1 tablespoon of sugar (preferably brown), a few sprigs of parsley to serve.

Peel the apples and cut them into small slices. Cut the pumpkin into slices of the same size. Peel the onion and garlic and chop finely. Heat vegetable oil and butter in a saucepan and fry the onion and garlic until golden brown. Then add apples, pumpkin, pepper, salt, sugar, cinnamon and thyme, add water, let it boil and simmer for 20 minutes over medium heat, covered. Grind the finished vegetables to a puree in a blender, pour in the cream, heat (without boiling), pour into plates and serve, garnished with fresh herbs.

1. You can season the pumpkin soup with a variety of spices for a fuller taste. Pumpkin is friends with black pepper, nutmeg, bay leaves, sage, rosemary, ginger and garlic.

2. All the ingredients for the soup must be very well cooked, the meat must be pitted and disassembled into pieces.

3. To prevent the soup from souring, you need to bring it to a boil after turning into a puree.

4. For better assimilation, pumpkin puree soup should be eaten with sour cream, cream, butter or vegetable oil: beta-carotene, which pumpkin is rich in, is a fat-soluble vitamin.

5. Homemade toasts, croutons and croutons are a great addition to pumpkin puree soup. They can be prepared from different varieties bread, with cheese, garlic, tomatoes, herbs and aromatic herbs.

Fragrant and appetizing, tasty and healthy, light and at the same time nutritious pumpkin puree soups will protect you from the autumn blues, strengthen your immune system, help you stay in great shape and good mood - in general, it is difficult to find a more suitable dish for the autumn table.

A plate of fiery orange delicacies with an island of greens and sour cream, in which there are so many vitamins and minerals, is a piece of the sun on your autumn menu. Eat to your health!

Pumpkin is a versatile vegetable. It is used to prepare the most different dishes, from soups and main courses to salads and desserts. We will turn our attention to. This is just a godsend for those who follow their figure, because pumpkin soup is low in calories and nutritious. Pumpkin soup is ideal for baby food. Children are not allergic to pumpkin - isn't it happiness for parents?

Pumpkin soup is quick and easy to prepare, especially if it's a puree or cream soup. You will have to tinker a little longer, preparing baked pumpkin soup, but the result will surprise you, because in addition to the safety of many nutrients, roasting reveals the taste of all products in a new way. For festive table or a dinner party, pumpkin soup can be effectively served in half a pumpkin, using it as a tureen.

Pumpkin soup with shrimps

Pumpkin contains many useful vitamins and minerals, relieves swelling well, excellent dietary product... Shrimp is a storehouse of protein and minerals, especially a lot of iodine - almost 100 times higher than its content in beef. Let's connect these two useful product and make pumpkin soup with shrimps. The soup recipe will appeal to women for its originality and simplicity, and guests and family members - for its aroma and extraordinary taste.

We need:

• 300-400 g pumpkin
• shrimp (to taste)
• 1 carrot
• 2 onions
• butter
• 3 cloves of garlic
• cream
• Bulgarian pepper
• basil

Preparation:

1. We clean the pumpkin, pour it in a saucepan completely, cover it with a lid, put it on a small fire.
2. Heat the pan in butter, put the garlic and peeled shrimps on it. Stir the food in a frying pan until the shrimps are browned, simmer the fire and put the contents on a plate.
3. We cut the onion, rub the carrots and add everything to the pumpkin. Grind the cooked vegetables with a blender. Put the resulting puree in a saucepan, add water and seasonings and let it boil slowly.
4. Add the shrimps to the pan after 15 minutes, and let it sit for another 3 minutes over low heat. boil. After that, turn off the fire.
5. Pour into plates, pour cream on top. This pumpkin soup can be served with both shrimp and chicken meat... It all depends on personal preference, it is equally tasty, the main thing is to observe the proportions and prepare it correctly.

Pumpkin vegetable puree soup with cream

Delicate pumpkin puree soup with amazing taste and aroma will win your heart forever. Especially kids love this soup.

For cooking vegetable puree soup from pumpkin with cream you will need the following ingredients:

• Pumpkin - 500 grams.
• Potatoes - 2 medium sized tubers.
• Carrots - 1 piece.
• Milk cream - 100 ml.
• Cheese - 100 grams.
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Cooking instructions:

1. Peel the pumpkin, remove the seeds and cut into small cubes. We also peel the potatoes and carrots, wash them thoroughly and cut them.
2. Transfer vegetables and pumpkin to a saucepan, cover with cold water, salt, put on fire and boil until tender.
3. After all the ingredients are soft, remove the pan from heat. Pour the vegetable broth into a separate saucepan, and transfer the pumpkin and vegetables to a bowl and puree with a blender.
4. The resulting vegetable puree return to the pan, pour in milk cream and 250 ml. vegetable broth. We put the saucepan on low heat.
5. Grate the cheese, add to the soup, mix thoroughly. Salt to taste, add spices and seasonings. We wait until the cheese is completely melted, and remove the pan from the heat.
6. Pour the finished soup into portioned plates and serve.
7. If you wish, you can decorate the soup with finely chopped herbs or white bread croutons.

Pumpkin vegetable puree soup with cream is ready! Bon Appetit!

Pumpkin soup with shrimps

Very original pumpkin soup with exquisite taste will be a wonderful decoration for your dining table.

To make pumpkin shrimp soup, you need the following Ingredients:

• Pumpkin - 500 grams.
• Shrimp - 150 grams.
• Milk - 1 glass.
• Butter - 15 grams.
• Salt, black pepper, spices and seasonings to taste.

How to make Pumpkin Shrimp Soup:

1. Cut off the peel from the pumpkin, peel the seeds, rinse under running water. Then cut the pumpkin pulp into small cubes. Put the chopped pumpkin into a saucepan, salt, fill with two glasses of cold water and put on fire. Boil the pumpkin until soft.
2. Pour cold water into another pan, put on fire, add Bay leaf, black peppercorns and salt, bring to a boil. Dip the shrimp into boiling water, cook for ten minutes. Then we drain the water, cool the shrimps.
3. Free the cooled shrimp from the shell. Rinse fresh dill under running water, dry and chop finely.
4. After the pumpkin has become soft, puree it with a blender. Salt the pumpkin puree, add black pepper, spices, seasonings and finely chopped dill, mix and put on low heat, bring to a boil.
5. At this time in microwave oven heat the milk. Pour milk into boiling soup, add butter, stir, heat for a few minutes and remove from heat.
6. Pour the finished soup into plates, put shrimps in each plate and serve.

Pumpkin soup with shrimps is ready! Bon Appetit!

Pumpkin soup with fish

Highly original recipe pumpkin soup with fish is quite easy to prepare. This soup turns out to be tasty, thick and very rich, and the creamy aroma gives it sophistication.

To make pumpkin fish soup, you need the following ingredients:

• Pumpkin - 500 grams.
• Potatoes - 3 medium sized tubers.
• Carrots - 1 piece.
• Onion- 1 head.
• Hot smoked cod - 400 grams.
• Milk cream - 250 ml.
• Salt, black pepper, spices and seasonings to taste.

How to cook fish soup with pumpkin:

1. Pour four glasses of cold water into a saucepan, put on fire and bring to a boil. Cut off the peel from the pumpkin, peel the seeds, cut the pulp into small pieces. Peel the carrots, wash them thoroughly and cut them into small cubes.
2. Peel the onions, rinse and finely chop. Put chopped pumpkin and vegetables in boiling water, cook until soft.
3. In the meantime, let's start preparing the fish. Remove the skin from the cod. Separate the meat from the bones and cut into small pieces.
4. We take out the boiled pumpkin and vegetables from the broth using a slotted spoon. Strain the vegetable broth through a sieve into another saucepan. Peel the potatoes, rinse and cut into small pieces. Put the chopped potatoes in a saucepan with vegetable broth, salt and put on fire. Boil potatoes until tender.
5. Grind boiled pumpkin and vegetables with a blender until puree. Transfer the resulting vegetable puree to a saucepan with broth and potatoes. Then pour milk cream into the soup and add the cut fish, add spices and seasonings, mix and heat everything together for a few more minutes, then remove from heat.
6. Pour the finished soup into portioned plates and serve to the table, decorating with finely chopped herbs.

Pumpkin soup with fish is ready! Bon Appetit!

Cold raw pumpkin soup

We bring to your attention the recipe as much as possible healthy soup, during the preparation of which the pumpkin and vegetables will not be exposed to heat treatment... And, as you know, in raw vegetables the whole variety of vitamins and minerals is preserved. In addition, such a cold soup will be an ideal option for lunch in the summer heat, when you do not want to stand at the stove and eat hot dishes.

For making cold soup from raw pumpkin you will need the following ingredients:

• Pumpkin - 250 grams.
• Carrots - 1 piece.
• Garlic - 1 wedge.
• Celery stalk - 1 piece.
• Pumpkin seeds - 50 grams.
• Milk - 150 ml.
• Salt, black pepper, spices and seasonings to taste.
• Fresh dill to taste.

How to make raw pumpkin soup:

1. Cut off the peels from the pumpkin, cut out the seeds, rinse with cool water. Cut the pumpkin pulp into small pieces.
2. We also peel the carrots, wash them thoroughly, chop finely or rub them on a coarse grater. We clean the celery stalk, fill it with boiling water for a few minutes, and cut it. Peel the garlic, rinse and pass through a garlic press.
3. You can buy pumpkin seeds, or you can use those that were in the pumpkin. Raw seeds will need to be thoroughly rinsed and poured with boiling water for twenty minutes.
4. Transfer all prepared vegetables, pumpkin and pumpkin seeds to the blender bowl. Pour in a glass of boiled water and milk there, add salt, black pepper and spices to taste. Whisk all ingredients in a bowl until puree.
5. Rinse fresh dill, dry and chop finely.
6. Pour the finished soup into plates, decorate with finely chopped herbs and serve.

Cold raw pumpkin soup is ready! Bon Appetit!

Pea Soup with Pumpkin

A very original recipe for making pea pumpkin soup will be a lifesaver for vegetarians and people who are fasting or dieters.

To make Pumpkin Pea Soup, you need the following ingredients:

• Chopped dry peas - 250 grams.
• Pumpkin - 200 grams.
• Carrots - 1 piece.
• Onions - 1 head.
• Kefir - 150 ml.
• Table mustard - 1 teaspoon.
• Vegetable oil - 2 tablespoons.
• Salt, black pepper, spices and seasonings to taste.

How to cook pea soup with pumpkin:

1. The peas must first be soaked in cold water overnight. Peel the carrots, rinse them under running water and cut into small pieces. Peel the onions, rinse, do not chop.
2. Peel the pumpkin, cut out the seeds, cut the pulp into pieces.
3. Boil swollen peas, pumpkin, carrots and onions until tender. Then we throw out the onion. Make sure that the peas are well boiled. You may need to add water as needed during the cooking process. When all the ingredients are boiled, remove the pan from the heat. If there is too much liquid, it will need to be drained.
4. Now with the help of a blender we transform boiled vegetables into a puree mass. If the soup is too thick, you can dilute it with milk, broth or water and reheat it over low heat. Add salt, spices, mix.
5. Separately, prepare a dressing of kefir, vegetable oil, mustard and spices. Pour the finished soup into plates, fill and serve.

Pea pumpkin soup is ready! Bon Appetit!

Cooking delicious pumpkin soup

Pumpkin is one of the universal vegetables, from which you can cook almost everything - from first courses to pastries and desserts. But soups are best made from it. They are not only easy to cook and come out surprisingly tasty, but are also a real boon for those who follow their figure.

All useful elements are preserved in these dishes, and their regular use allows you to maintain a good mood and always be in great shape.

Pumpkin puree soup recipe

Pumpkin puree soup can be prepared even by a novice cook, while pumpkin is successfully combined with the most different vegetables and is well complemented with seasonings and croutons.

Ingredients:

• Pumpkin - 0.5 kg.
• Broth or water - 3 cups.
• Onions - 1 pc.
• Butter - 1.5 tbsp. l.
• Curry - 1.5 tsp
• Salt - to your taste.

Cooking method:

1. Cut the pumpkin into small pieces of arbitrary shape. 1 tbsp. l. melt the butter in a cauldron or a saucepan with thick walls, add the chopped onion and fry.
2. Put the remaining butter, curry, pumpkin into the prepared frying, pour in the broth or water, salt and after boiling, cook for about 20 minutes.
3. Next, remove the soup from the stove and, after cooling, bring it to a puree state in a blender.
4. You can serve the dish with croutons or cheese.

Making pumpkin soup with cream

The combination of cream and pumpkin is considered a classic, and the soup from these ingredients turns out to be rich and easily absorbed by the body.

Ingredients:

• Peeled pumpkin - 0.6 kg.
• Onions - 1 pc.
• Carrots - 1 pc.
• Sunflower or olive oil - 2 tbsp. l.
• Cream - 0.5 cups.
• Garlic - 2 cloves.
• Ground ginger - 1 tsp
• Salt - 1 tsp
• Water - 1 liter.

Cooking method:

1. Cut the vegetables into cubes and fry in oil for about 10-15 minutes.
2. Put in a saucepan, season with ginger and salt, fill with water and cook for about 20 minutes, and then bring to a state of puree with a blender or potato crush.
3. Pour cream into the resulting soup.
4. The dish is served on the table with fresh cilantro or croutons.

Cooking pumpkin soup in a slow cooker

There is nothing easier than making pumpkin soup in a multicooker, because you only need to cut vegetables and put them in a bowl, and the device will do the rest for you.

Ingredients:

• Pumpkin - 0.5 kg.
• Carrots - 1 pc.
• Potatoes - 3 pcs.
• Onions - 1 pc.
• Broth - 0.5 l.
• Garlic - 2 teeth
• Vegetable oil - 2 tbsp. l.
• Salt, black pepper to taste.

Cooking method:

1. We cut vegetables and fry them in oil in the "Baking" mode for 10 minutes.
2. Fill with broth, put the slow cooker in the "Stew" mode and cook for about 1 hour more.
3. Bring the cooked soup with a blender to a puree state, add the rest of the broth to the consistency you need, add salt and pepper.

Cook pumpkin soup with chicken

Ingredients:

• Pumpkin - 0.5 kg.
• Chicken fillet - 0.5 kg.
• Onions - 1 pc.
• Potatoes - 2 pcs.
• Butter - 20-30 g.
• Green celery, nutmeg and salt to taste.

Cooking method:

1. Fill the fillet with water and cook until tender.
2. Cut the vegetables into cubes of the same size.
3. Melt the butter in a cauldron, fry the onion, add the potatoes and simmer for a few more minutes.
4. Put the pumpkin in the resulting mass and cook until it becomes lighter.
5. Pour chicken broth into the vegetables so that it covers them completely, and then cook until fully cooked.
6. Cool and puree with a crush or blender.
7. Add the chopped fillets, seasonings, bring to a boil and remove from the stove. Read more:

How to make pumpkin soup with cheese?

Cheese lends pumpkin soup piquancy and unusual taste, the dish turns out to be thicker and more satisfying.

Ingredients:

• Pumpkin - 0.5 kg.
• Onions - 1 pc.
• Potatoes - 3 pcs.
• Processed cheese - 100 g.
• Garlic - 2 teeth
• Butter - 20-30 g.
• Broth or water - 1 liter.
• Paprika and black pepper - on the tip of the knife.
• Salt to taste.

Cooking method:

1. Cut the pumpkin into cubes, fill with broth or water and cook for about 10 minutes, add the potatoes and bring to readiness.
2. While the vegetables are boiling, fry the onion in oil, and then put it in the soup along with spices, garlic and salt.
3. Cool slightly, puree until smooth and put on fire again.
4. After boiling, add the sliced ​​cheese and let it melt.
5. Serve with croutons and fresh herbs.