Pumpkin soup. Pumpkin soup

09.05.2020

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

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

Creamy Pumpkin Soup - Classic Step by Step Recipe

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

For making creamy pumpkin soup you will need:

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

Preparation:

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

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

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

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

5. Saute a little onion and garlic until softer and translucent. In this case, you do not need to do a strong fire so that the onion does not burn.

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

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

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

8. Chop the finished vegetables with a hand blender. You can also use a jug blender. Pour the cream over the mashed potatoes while chopping and continue. The vegetables and cream mix together to form a lush, thick creamy puree.

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

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

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

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

To prepare such a soup, you will need:

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

Preparation:

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

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

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

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

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

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

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

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

9. 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 can be served. Garnish the soup with herbs.

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

Bon Appetit!

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

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

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

For cooking you will need (for two servings):

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

Preparation:

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

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

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

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

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

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

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

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

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

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

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

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

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

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 when preparing baked pumpkin soup, but the result will surprise you, because besides the preservation of many useful substances, baking 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 microelements, relieves edema 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:

We clean the pumpkin, pour it in a saucepan completely, cover it with a lid, put it on a small fire.
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.
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 slowly boil.
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.
Pour into plates, pour cream on top. This pumpkin soup can be served with both shrimp and chicken. 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 soup- pumpkin puree 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.

Cooking instructions:

Peel the pumpkin, remove the seeds and cut into small cubes. We also peel the potatoes and carrots, wash them thoroughly and cut them.
Transfer vegetables and pumpkin to a saucepan, pour over cold water, salt, put on fire and boil until tender.
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.
The resulting vegetable puree return to the pan, pour in milk cream and 250 ml. vegetable broth. We put the saucepan on low heat.
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.
Pour the finished soup into portioned plates and serve.
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 Shrimp Pumpkin Soup:

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.
Pour cold water into another saucepan, 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.
Free the cooled shrimp from the shell. Rinse fresh dill under running water, dry and chop finely.
After the pumpkin has become soft, puree it with a blender. Pumpkin puree salt, add black pepper, spices, seasonings and finely chopped dill, mix and put on low heat, bring to a boil.
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.
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:

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.
Peel the onions, rinse and finely chop. Put chopped pumpkin and vegetables in boiling water, cook until soft.
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.
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.
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.
Pour the finished soup into portioned plates and serve, garnish 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 become ideal option for lunch in the summer heat, when you don't 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:

Cut off the peels from the pumpkin, cut out the seeds, rinse with cool water. Cut the pumpkin pulp into small pieces.
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.
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.
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.
Rinse fresh dill, dry and chop finely.
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 soup with pumpkin will be a lifesaver for vegetarians and people who follow 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:

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.
Peel the pumpkin, cut out the seeds, cut the pulp into pieces.
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.
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.
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 versatile vegetables, from which you can cook almost everything - from first courses to baked goods 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 soup- mashed potatoes can be prepared even by a novice cook, while the 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:

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.
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.
Next, remove the soup from the stove and, after cooling, bring it to a puree state in a blender.
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:

Cut the vegetables into cubes and fry in oil for about 10-15 minutes.
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.
Pour cream into the resulting soup.
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:

We cut vegetables and fry them in oil in the "Baking" mode for 10 minutes.
Fill with broth, put the slow cooker in the "Stew" mode and cook for about 1 hour more.
Bring the prepared 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:

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

How to make pumpkin soup with cheese?

The cheese gives the pumpkin soup a spice 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:

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

Healthy, bright, aromatic, dietary - everything from pumpkin cream soup! Take a look at our selection of recipes and choose the best one.

500 g pumpkin;
300 g potatoes;
1 PC. onions;
1 tbsp. l. vegetable oil;
1 tsp ginger;
1.5 cups of milk;
100 g wheat croutons;
salt, spices - to taste.

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

Peel and finely chop the onion. We turn on the multicooker in the "Fry" mode and fry the onions in vegetable oil for 5 minutes.

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

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

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

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

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

Peeled pumpkin - 1 kg.
Bulb onions - 100 g.
Butter - 20 g.
Vegetable broth - 1 l.
Garlic - 1 clove
Cream - 150 ml.
Zira - 0.3 tsp
Spices to taste
Salt to taste

For pumpkin puree soup classic recipe the pumpkin needs to be peeled, cored and cut into cubes about 2 to 3 centimeters in size.

Peel and chop the onion.

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

Fry the pumpkin and onions over medium heat for five minutes, not forgetting to stir occasionally. Thanks to this light roast, the soup will become richer in taste.

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

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

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

Remove the pan from the heat and use a hand blender to smooth out the mixture. If there is no such blender, you can grind everything in a blender bowl by transferring vegetables and broth there.

Fry the pumpkin seeds in a dry frying pan.

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

Bon appetit and delicious soup!

Recipe 3, simple: pumpkin soup with vegetables

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

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

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

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

I used ready-made frozen pumpkin, cut into small pieces, to make the puree soup. In fact, if you are making raw pumpkin soup, you don’t have to cut it as small, cut it like a potato, or even larger.

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

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

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

Pour the contents of the pan with boiling water just above the level of vegetables. Salt, bring to a boil and cook over low heat until vegetables are cooked. This is not long, since all our vegetables are pre-fried.

When the vegetables are ready, grind the contents of the pan with an immersion blender, then bring to a boil again.

Add chopped garlic, ground pepper, stir, taste, add salt if necessary.

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

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

Recipe 4: quick pumpkin cream soup with cream

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

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

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

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

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

Our cream soup is almost ready, it remains only to add milk or cream, ground nutmeg - for piquancy and spices to taste. Mix everything well, put on fire, bring to a boil and turn off.

When serving, you can sprinkle the pumpkin cream soup with any fragrant herbs (they are sold in ready-made bags in any supermarket in the spice section) of your choice. I have it dried oregano greens.

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

Pumpkin 650 g
Garlic 2 tooth
Olive oil 1 tbsp l
Butter 10 g
Bulb onion 1 pc
Potatoes 1 pc
Chicken broth 0.5 l
Water 0.25 l

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

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

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

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

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

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

Puree the soup with a hand blender. Serve with herbs, sour cream, cream or cheese. Bon Appetit!

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

Pumpkin - 350-400 g
Cream (any fat content) - 100 ml
Bulb onion - 1 pc.
Tomatoes - 1 pc.
Salt and black pepper to taste
Ground red pepper - to taste
Vegetable oil - 2 tablespoons
Garlic - 2 wedges

First, cut the pumpkin into small pieces.

Heat in a saucepan vegetable oil and sauté chopped onion and garlic over low heat for five minutes. If the onion is large, then you need to take only half, if the average, then you can whole.

Scald the tomato with boiling water and peel it off. You can use one medium tomato or several cherry tomatoes.

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

Pour hot into a saucepan boiled water so that it covers all the vegetables. Cook until pumpkin is soft.

When the pumpkin is cooked, strain the broth into a bowl through a sieve and leave the vegetables in the saucepan.

Use a blender to puree the pumpkin.

Add one ladle of broth and beat all over again.

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

Return the pot to the stove and bring to a boil. Season with salt and pepper to taste.

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

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

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

pumpkin (peeled pulp) - 400 gr;
potatoes - 2 pcs (or a piece of celery root);
onion - 1 large or 2 small;
carrots - 1 pc;
water or broth - 1-1.2 liters;
any vegetable oil - 2-3 tbsp. spoons;
cream (fat content 10-15%) - 200 ml;
salt to taste;
spices - of your choice;
greens, crackers, fried bacon - for serving soup.

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

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

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

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

Pour potatoes and carrot pieces into a saucepan. Fry (simmer) in oil for a few minutes, until the carrots and potatoes absorb the remaining oil. Be sure to stir, the potatoes can stick to the bottom.

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

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

We put pumpkin soup on a very quiet fire, warm it up. Pour cream of any fat content into the hot soup, stir immediately with a spoon. We heat the cream soup, bring it almost to a boil, but do not let it boil so that the cream does not curl. Turn off the fire, cover the soup and leave on the stove to brew for five minutes.

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

Recipe 8: pumpkin cream soup with turkey and cream

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

The first step is to finely chop the onion. It is better not to take Crimean sweet purple onions for the recipe, but leeks or shallots are perfect, like onions.

Then the onions are fried in a creamy or olive oil so that it does not burn, but it acquires a beautiful golden hue and becomes soft.

Now it's the pumpkin's turn. The hard peel is cut off from it and cut as conveniently. The inside of the pumpkin is slightly peeled with a knife and freed from the seeds.

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

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

Once autumn vegetable soften, cream is poured into it and left for just a couple of minutes on the stove.

The turkey is freed from small and large bones, skin and chopped into very small cubes.

Now turkey is fried in olive oil. They quickly turn it over, not giving tender meat burn. Salt and pepper the turkey to taste.

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

The pumpkin ripening season has arrived. Before, every year I had a question, what can you do? Rice porrige with an orange miracle? Pancakes or pie? Once on a visit I tried pumpkin puree soup. God, how delicious it was. Seasonings and the amber-colored oil of the same name gave a rich aroma and taste to the dish. I left the guests with the recipe.

From that moment on, several pumpkins are sure to ripen in the country. To use them at any time of the year, I freeze them - in cubes, in the form of mashed potatoes. And then I cook delicious, healthy and beautiful bright dishes from them.

Creamy soup is great with any kind of vegetable. Potatoes, zucchini, leeks, carrots will do. For a hearty meal, add chicken or turkey. You can cook dietary option for children or in the post. With the addition of milk or cream, a soup with a delicate creamy taste is obtained.

This year, summer started in July, and the pumpkins were late in ripening. Well, I had to take the pulp of an almost ripe fruit. Believe me, it did not affect the taste at all - the color only pumped up. The usual sunny color has replaced the shade of green.

Products:

Peeled pumpkin - 700 g
Water or vegetable broth -1.5 l
Carrots - 1 pc.
Onions - 1 pc.
Nutmeg - ½ tsp
Black pepper - pinch
Salt to taste
Cream 10% - 200 ml.

We wash the sides of the pumpkin from dirt, peel off the peel and cut into pieces.
Free the carrots from clothes, cut into thin slices.

Boil water with pumpkin and carrots until tender.

Chop the onion and garlic with a knife.

Pass the onion in butter until light golden, season with garlic.

After the vegetables are soft, punch them with a blender until smooth, along with the fried vegetables.

Pour in the cream, put on fire and bring to a boil. Now is the time to fertilize with spices and salt.
Serve with croutons. And if you have pumpkin seed oil, half a teaspoon will definitely do the trick.

Pumpkin puree soup with potatoes (quick and tasty)

In my family, they like this particular option with the addition of potatoes more. The soup turns out to be hearty and rich. I cook it at any time of the year. I use frozen vegetables in winter.

Products:

Pumpkin - 450 g
Potatoes - 2-3 pcs.
Carrots - 1 pc.
Water - 1.5 l
Cream 10% - 200 ml
Sweet paprika - ½ tsp
Nutmeg - 1/3 tsp
Black pepper - ¼ tsp
Hot red pepper - pinch
Salt to taste

We clean the pumpkin. This time the rind was so hard that I had to use a knife and literally cut it off. Cut into cubes.
We wash the carrots, remove special device peel and chop into thin slices.

Cut off the peel from the tubers, do the same as with the pumpkin.

Fold in a saucepan (capacity 2 l), fill with water and bring on fire until soft. Do not forget to get rid of the foam.

Drain and puree with an immersion blender. It is more convenient to do this without water. Then we add it and finally mix it into a single mass.

We put on the fire, pour in the cream. We wait until it boils and turn it off.

During this time, we stir a small amount of broth in a separate container along with spices and send it back to the pan. I recommend that you do this - it will avoid the formation of lumps in the finished soup. Salt to taste.

Diet pumpkin and zucchini soup in a slow cooker for a child

Cream vegetable soup it is useful to cook for children, even for little ones. It is nutritious, satisfying, and thanks to the gentle mode of the device, it retains the maximum of useful substances.

Prepare:

Pumpkin pulp - 500 g
Potato tubers - 500 g
Zucchini - 200 g
Onion - 1 pc.
Pepper, salt

Preparation:

Peel the vegetables from the excess shell, remove the seeds.
Turn on the multicooker to the Fry mode, and while it heats up, chop the vegetables.

We will add the pumpkin later, so we grind it to a smaller size.
Pour in a couple of tablespoons of oil, let it warm up a little. After that, put the pieces of potatoes.

We cut the pumpkin, send it there for 15 minutes to fry a little. Then zucchini. We will bring it to readiness in water.

Chop the onion into small pieces, mix with the vegetable mass.
Fill with water so that it only covers the mass. Salt and pepper.
We set the Extinguishing mode. It is an hour, but 10-15 minutes is enough for us for the products to become soft.

Trying for readiness. We spread in separate container and punch with a blender. Dilute with vegetable broth in which vegetables were cooked.

If you do not need the dietary option, then at this stage, add the required amount of milk and punch again.

How to Make Creamy Pumpkin Chicken Soup

Adding chicken to the soup will make it feel good. For men, this is probably a more suitable option. Although my husband and without meat gobbles up on both cheeks.

Prepare:

Pumpkin - 400 g
Leeks - 1 pc.
Bulgarian pepper - 1 pc.
Carrots - 1 pc.
Potatoes - 2-3 pcs.
Cauliflower - 200 g
Boiled chicken breast
Cream - 100 ml
Garlic - 2 cloves
Pepper
Nutmeg
Parsley
Hot pepper