How to cook pumpkin soup with chicken. Butter cream - pumpkin and chicken soup

Phaving tried once a real fragrant , staybXia is not just a lover, but a fan of this dish (you can’t say otherwise). Ingredients essentially matter little, what matters is how the pumpkin itself is prepared.

cooking pumpkin

Nothing better than to bring this vegetable to the state of "ambrosia" in the oven (in modern conditions in the oven), no one has yet come up with. A Russian stove with a simple way of cooking all dishes immediately after burning firewood makes it possible to open up vegetables and fruits to the fullest: practically not boiling, but stewing at high temperatures when the heat source is not from below, but from the side, but the heat comes from everywhere.

An analogue (albeit not fully) is the oven.

• Cut the pumpkin into large pieces(not cleaning).
• We place them in a deep saucepan (a duckling or ceramic dishes will do).
• After pouring a little water on the bottom, cover with a loose lid (so that steam can escape).
• We put in the oven.

You can kindle a fire in advance, you can immediately. Temperature regime should be maintained in the average values. When warming up - as much as possible, then we reduce.

In half an hour, the aroma of pumpkin (it cannot be confused with anything) will fill not only the kitchen, but the whole house or apartment. At this point, you can see the stage of readiness of the pumpkin. If the pieces are still hard (do not easily separate from the skin), you need to continue stewing.

The finished vegetable (only this will make it possible to cook it has a soft, but still quite juicy structure. For the first course, it is undesirable to overdry the pieces, so it is better to remove them from the oven, even if they have not yet been completely extinguished and leave them in a closed saucepan at room temperature.

Separating the pulp from the skin, we get the basis for pumpkin puree soup with chicken, beef, pork, cream, beans, etc. The variety of dishes from a properly cooked vegetable can be endless, giving scope for culinary fantasies.

chicken recipe

While the pumpkin is stewing, you need to cook the chicken by boiling it in a regular saucepan, without bringing it to full cooking(The flesh should not easily separate from the bones). For soup, it is advisable to take wings or chicken legs, the breast does not give richness in the broth -it is recommended for very

• In a deep frying pan (saute pan), you need to sauté a large onion in butter, cutting it first into half rings.
• Remove the onion to a separate bowl. Stew carrots in onion oil, add chopped parsley root (optional).
• Add tomato puree (or peeled tomatoes), simmer.
• Combine onion, pumpkin, carrots with tomatoes in a saucepan, mix.
• To obtain a homogeneous mass, you can use a "potato masher" or a blender (which will give a softer consistency).
• In the resulting puree, add chicken with broth, leaving enough thick consistency , put on fire, bring to a boil, reduce heat to a minimum.
• Over the next five minutes, flavor the soup with spices: ground black pepper, curry, cut olive. Down for three minutes Bay leaf(be sure to take it out later so that there is no unwanted aftertaste).Salt to taste.
• Bring to a boil again and turn off, leaving the pan covered.
• Before submitting to portion plates put chopped and grated with salt green mixture of parsley, celery, basil (optional) and green onions.

Ingredients for three servings:

• 2 chicken wings and two legs;
• small (1-1.5 kg) pumpkin;
• 2 large carrots;
• 3 medium tomatoes (you can use two spoons tomato paste);
• large bulb;
• parsley root;
• ground black pepper;
• curry;
• 1 olive or olive;
• 100 g creamy onion, parsley, celery, basil (optional).

Festive pumpkin soup

Delicious, thick fragrant soup can be cooked in the pumpkin itself.

You will have to tinker a little with the choice of the size of the vegetable. For these purposes, a somewhat flat pumpkin is suitable; after removing the top, it should easily enter the oven.

• For the dish, prepare the chicken in advance.
• Boil until half cooked, divide into portions.
• We remove the seeds from the previously washed pumpkin, wipe it dry, spread it on the outside with cooking oil (a spread based on animal fats or lard).
• Inside, add butter, sliced ​​potatoes, pre-soaked beans, sliced ​​carrots, onions, cut into large half rings, peeled tomatoes, mashed garlic, chicken with broth.
• We put the stew in a low saucepan in the oven, covering the top with the cut top of the pumpkin.

Pumpkin soup with chicken will be ready for about an hour and a half. Broth will need to be added periodically. Readiness must be checked with a fork, piercing the sides of the pumpkin - cloves enter into a fully prepared vegetable easily, without effort.

Before serving you need:

• season the soup with spices (ground black pepper, a handful of dried ginger, turmeric, olives), salt;
• leave closed until serving;
• soup should be laid out in bowls, picking up the pulp of the pumpkin from the sides;
• put any chopped greens in portioned plates.

Ingredients:

• pumpkin (2.5-3 kg);
• butter (3 tablespoons);
• 4 medium potatoes;
• 1/2 cup dry beans (soaked ahead of time)
• 2 large onions;
• 3 carrots;
• 3 large peeled tomatoes;
• 2 cloves of garlic;
• small chicken (1-1.5 kg);
• spices (ginger, ground black pepper, turmeric, 5-6 large olives).

Pumpkin Soup with Chicken: A Quick Recipe

We prepare the pumpkin: cut the peel from it, cut it in half, clean the seeds, cut into pieces.

• In a saucepan or in a deep saucepan, sauté the onion in butter, remove it.
• Cut the carrots into circles, put in the oil left after the onion, simmer for 5 minutes, add 2 tablespoons of tomato paste (you can use any tomato sauce or 2 peeled tomatoes), cooked pumpkin pieces.
• Add 1-1.5 liters of boiling water to the pan, lower 3 chicken legs, bring to a boil, reduce the heat.
• Cook until the pumpkin softens and the chicken boils.
• "Potato masher" make the mass homogeneous (if possible).
• Add browned onion and spices (ground pepper, curry, dried ginger).
• Simmer for 5-10 minutes.

When serving in portioned plates, add grated spicy cheese.

Ingredients:

• 3 chicken legs;
• pumpkin (1.5-2 kg);
• large bulb;
• 2 spoons of tomato paste;
• 100 g butter;
• spices (dried ginger, ground pepper, curry, 100 g of spicy cheese).

pumpkin and cream

The combination of stewed vegetables with cream gives the dish a very delicate texture and reveals the flavor of the ingredients.

Pumpkin soup with chicken and creamprepared according to one of the recipes above. Before serving, it must be seasoned with cream. You just need to remember that you can’t cook the soup after this - the cream will turn into butter, and their aroma will disappear.

To make the dish look elegant, the cream does not need to be stirred for a long time, just a couple of times to pass in a circle with a spoon.

pumpkin seeds in soup

The dish acquires a special piquancy in combination with cooked seeds. They need to be fried golden brown in vegetable oil, remove with a slotted spoon and put into bowls before serving.

Pumpkin puree step by step recipe

Pumpkin puree soup with chicken , cheese and cream - tender, satisfying and very tasty soup. In addition to the fact that pumpkin is extremely useful, it is completely absorbed by our body. Therefore, in season, try to make the most of the possibilities of cooking pumpkin dishes. I have already told you what you can cook from pumpkin, you can see the recipes.

Pumpkin puree soup with chicken perfect solution for lunch and of course will be good for children's menu Be sure to try this delicious dish.

for 6 servings

Pumpkin 300-500 gr
chicken breast
Cheese 50+50 (part for soup, part for sprinkling)
Cream 150-200 ml
Onion 1 medium piece
Garlic 2 cloves
dried coriander
Greens: dill, parsley, cilantro
Vegetable oil 2 tablespoons
Salt to taste

How to cook pumpkin soup with chicken step by step recipe

1. My chicken breast, remove the skin (I do not use it), cut the meat in small pieces. Let's cook. 5 minutes after boiling, I recommend draining the first broth to remove everything harmful substances from meat. Next, wash the meat, pour cold water, salt and set to cook again.

2. In the meantime, prepare the pumpkin. Wash, peel and cut into pieces.

3. After 15 minutes after the second boil, put the pieces of pumpkin into the chicken broth and cook. Pumpkin should boil well and soften.

5. When the pumpkin is soft enough. He removes the pan from the stove and drain part of the broth (it can be placed in a container and cooled and put in the freezer, you can make soup from the broth at any time).

6. Add to soup fried onion with garlic and a blender, puree everything until smooth.

7. Pumpkin puree soup with chicken should get a homogeneous consistency.

9. Add cream, cheese, coriander to the puree soup (this seasoning goes very well with pumpkin, so I don’t recommend replacing it with any other), put the soup on the fire again, bring to a boil and boil for two to three minutes.

10. Ready puree soup pour into deep bowls, top with grated cheese, herbs and croutons. Bon appetit!

If you are for healthy lifestyle life then in your daily menu first courses in the form of light but nutritious soups must be present.

In the meantime, while you are thinking about the choice, we want to direct your thoughts towards a very healthy vegetable - we will talk about pumpkin. In its bright orange pulp is a treasure useful substances and all of them are simply necessary to maintain our body in good health.

So do not strain your gray matter too much, but rather take our advice and prepare pumpkin soup- mashed chicken recipe, which we offer you. Moreover, to prepare our delicious soup you can without spending a lot of time and effort. Yes, and it will cost you a mere penny! Check out the ingredient list and see for yourself.

Chicken cream soup with pumpkin turns out to be a bright juicy color to match the fall. But also early winter pumpkin is also sold and you can make soup from it. For more creamy taste cream can be added to this first dish, but if you don’t have it, don’t worry, the soup will turn out delicious without it. Thanks to the meat, the soup is hearty and perfect as a lunch.

Taste Info Soup puree

Ingredients

• Purified water - 0.5 l;
• Pumpkin - 150 g;
• Potato - 70 g;
• Onion - 40-50 g;
• Carrots - 50-60 g;
• chicken wing- 1 PC.;
• Vegetable oil - 2 tablespoons;
• Butter - 25-30 g;
• Cream 20% - 70 ml (optional);
• Salt kitchen - to your own taste;
• Dill greens - optional.

How to make Chicken Pumpkin Soup

You can cook pumpkin puree soup with chicken according to our recipe in about 30-40 minutes. And if you decide to cook without meat, then you will need half the time, in general, you will not have time to die of hunger.

To begin with, we will decide on the choice of the part of the chicken that will serve to prepare the broth for the soup. Can be taken chicken drumstick, ham or as we have in this case winglet. The amount of meat obtained in your pumpkin puree soup will actually depend on this choice.

We carefully wash the selected chicken meat, then dip it in boiling water and lightly scald for about 2-3 minutes. Then we take it out, rinse it, fill it with already purified cold water and set to boil. As a result, we get a light, transparent broth.

While the meat is cooking, we start cooking the following ingredients, namely the main one - pumpkin and the accompanying one - potatoes. Cut the tough skin off the pumpkin and chop into small cubes. We clean the potatoes and cut them in the same way. Relatively small pieces of vegetables will speed up their cooking time.

After about 20 minutes, after the chicken has boiled, we can add prepared pumpkin and potatoes to the broth. We leave them to cook and proceed to the passivation of onions and carrots.

You can do this in a frying pan or, as we have in this case, right in a saucepan (with a thick bottom). We will pass the vegetables on a mixture of vegetable and butter. Such Preliminary processing onions and carrots will give pumpkin puree soup with chicken a creamy rich taste.

We pass the vegetables for about five minutes and then combine them with the rest of the ingredients. Salt lightly and let simmer for another 5 minutes.

Then remove the saucepan from the heat and puree the pumpkin soup with puree. chicken broth using an immersion blender. Serve with chicken pieces and sprinkled with herbs. And also do not forget to offer croutons, cream soups oh so delicious with them.

If you followed our instructions, then the recipe for pumpkin puree with chicken, which we offered you, is already ready and you can enjoy it with pleasure. All the best!

Step-by-step recipes for making tender pumpkin puree soup with chicken, cheese, nuts and pumpkin seeds

2017-12-06 Rida Khasanova

Grade
prescription

6288

Time
(min)

servings
(people)

In 100 grams ready meal

7 gr.

5 gr.

carbohydrates

7 gr.

109 kcal.

Option 1: Classic Pumpkin Creamy Chicken Soup Recipe

Pumpkin is a vegetable that stores a lot of useful substances, such as iron, potassium. In addition, pumpkin has a low calorie content, which makes it dietary product. Golden pumpkin puree soup chicken meat the whole family will appreciate it, because it is tasty, healthy, and beautiful.

Ingredients:

• 200 gr. chicken on the bone;
• a couple of root potatoes;
• one carrot and onion;
• 200 gr. pumpkin pulp;
• 20-30 gr. vegetable oil;
• pumpkin seeds to taste;
• some salt;
• a bunch of green dill.

Step by step recipe for pumpkin puree soup with chicken

Free the chicken breast from the skin and cut it into two halves together with the bone. Put in a saucepan with half an onion and a small piece of carrot, pour cold water and put on fire. After boiling, remove the foam in time.

Peel the potatoes and, without cutting them, put them in a saucepan, adding the dill stalks.

The remaining parts of onions and carrots are peeled and peeled, chopped with a knife. Heat some oil in a frying pan and fry the vegetables until soft.

After the potatoes have become soft, remove the chicken meat, onion and dill stalks from the pan. Cut the pumpkin into arbitrary pieces and add to the broth. Keep on the stove until the pumpkin is cooked.

Pour some of the broth from the pot into a bowl. Puree vegetables with a blender.

Combine puree, broth and roast together. Put on fire until boiling and remove from heat.

Fry pumpkin seeds in a dry frying pan, remembering to constantly stir them with a spatula so that they do not stick.

When serving, pour the puree soup into bowls, add the chicken meat, cut into small cubes, and garnish with herbs and seeds.

Option 2: Quick Pumpkin Creamy Chicken Soup Recipe

Pumpkin and chicken soup can be cooked more in a simple way saving some time.

Ingredients:

• 260-300 gr. pumpkins;
• three potatoes;
• one chicken fillet;
• large onion;
• dill;
• a glass of cream or milk;
• salt to taste.

How to quickly cook pumpkin soup with chicken

Peel vegetables. Cut pumpkin and potatoes into small sticks, chicken and onion into small cubes.

Put prepared foods and dill in a saucepan, pour water, salt and transfer to fire. Cook for at least half an hour.

Drain off some of the broth. Turn vegetables with chicken in a blender into a puree.

Add cream or milk, mix again and reheat if necessary.

Pumpkin soup is ready! When serving, you can decorate with sour cream and white bread croutons.

Option 3: Pumpkin Puree with Chicken and Cheese

hearty and original soup pumpkin is obtained by adding cheese to it. It is recommended to choose hard varieties with creamy taste.

Ingredients:

• 400 gr. chicken fillet;
• 700-800 gr. pumpkins;
• two pieces of carrots and potatoes;
• one medium bulb;
• bunch of parsley;
• 80-100 gr. cheese;
• five cloves of garlic;
• a spoonful of butter;
• three tablespoons of sunflower oil;
• a couple of tablespoons of lemon juice;
• six pieces of a loaf;
• salt and ground pepper.

How to cook

Rinse the chicken breast running water, remove the skin and put to boil on slow fire. After boiling, keep on the stove for at least half an hour, periodically removing the foam.

Clean vegetables. Cut the potatoes into strips, coarsely grate the carrots. Remove the skin from the pumpkin and remove the seeds, cut into small cubes. Onion cut into half rings.

Heat up in a deep frying pan or cauldron sunflower oil fry the onion a little. Then add carrots to it, and after a while pumpkin and potatoes, immediately pour 200 ml. broth from a pot with chicken. Close the lid and simmer for half an hour.

Pass the cheese through a large grater. Remove the cooked chicken breast from the broth and cut into small pieces.

Cut the slices of the loaf into medium-sized cubes, lightly fry in a dry frying pan until golden brown. Chop the garlic very finely with a knife and add a small part to the croutons at the end of cooking.

Transfer the stewed vegetables to a saucepan with broth, bring to a boil. Then puree with a blender and pour grated cheese into the soup.

Turn on the stove again, add the chicken, the rest of the garlic, lemon juice, salt, ground pepper to the pan. Mix and let boil. After five minutes, you can remove from the fire.

Serve pumpkin puree soup, decorating the serving garlic croutons and parsley.

Option 4: Pumpkin puree soup with chicken and nuts in a slow cooker

For those people who can not allocate a lot of time for cooking, a slow cooker will come to the rescue. To weld fragrant soup, you just need to prepare necessary products and timely pour them into the bowl of the kitchen unit.

Ingredients:

• half a kilogram of pumpkin;
• one chicken fillet;
• two liters of water;
• one onion and carrot;
• 50 ml cream 10%;
• 30 g of hard cheese;
• a little olive oil;
• a couple of tablespoons of butter;
• a couple of tablespoons walnuts(cleaned);
• ginger root to taste;
• salt.

Step by step recipe

Peel and peel all vegetables, rinse. Cut the seeds out of the pumpkin, and cut the pulp into small squares. Chop the onion with a knife, cut the carrot into bars.

Grind walnuts, but do not turn into too small crumbs. If you take nutmeg, the taste of the soup will not change at all. Grate the ginger root on a fine grater or purchase it immediately in ground form.

Combine vegetables, except pumpkin, in a multicooker bowl with butter And walnuts and pass on the "frying" mode for several minutes. If there is no such mode, then do it in a pan.

Grate cheese on coarse grater and pour it into the roasting vegetables in the middle of the process. Ready vegetables remove from the multicooker bowl and put there chicken fillet, pre-washed. If it has fat and films on it, then they need to be cut off. Pour in water and turn on the steam mode for half an hour.

When the chicken is ready, remove the fillet, and put the pumpkin, spices and prepared vegetables into the bowl. Steam everything together for half an hour.

Puree soft vegetables with a blender. Taste, add salt if needed.

Cut the chicken fillet into small pieces.

Pour puree soup into bowls, add chicken meat, a little cream to each serving and garnish with a sprig of greens. If desired, the recipe can be slightly changed, and the cheese is not added to the roasting vegetables, but poured into a plate just before serving. For baby food Ginger is best avoided altogether.

Option 5: Pumpkin Soup with Chicken Meatballs

Pumpkin puree soup with tender chicken meatballs will turn out not only tasty, but also healthy.

Ingredients:

• 330 gr. pumpkins without peel;
• 3 potatoes;
• carrot;
• a pair of bulbs;
• 200-250 ml. cream;
• a tablespoon of butter;
• half a kilogram of minced chicken;
• salt and pepper, bay leaf;
• egg;
• grated nutmeg;
• vegetable oil.

How to cook

Minced meat mixed with raw egg and grated onion. Add salt and ground pepper and thoroughly mix all products until smooth.

Wetting your hands in cool water, form meatballs, no larger than a walnut.

Pour water into a saucepan, bring it to a boil and lower the meatballs. Cook for about 8-10 minutes. Remove to a plate and set aside.

Wash and clean vegetables. Grate the carrots, and cut the onion into small cubes. Cut the potatoes into thin strips, and the pumpkin into small cubes.

Melt the butter and vegetable oil in a thick-walled saucepan or roaster, add the onion and fry until soft. Salt a little in the middle of cooking. Add grated carrots and fry for a couple of minutes.

Combine the pumpkin with vegetables, continue to fry for 3-4 minutes, then add the potatoes, mix and keep on fire for about 5-8 minutes.

Pour the broth in which the meatballs were cooked into the pan. Put a couple of bay leaves, allspice and nutmeg. Put on fire and cook until potatoes are soft.

Remove bay leaves from pot. Puree vegetables with a blender, add cream and mix.

Combine meatballs with soup, mix gently and bring to a boil.

Let the soup brew and serve, garnishing with chopped any greens. Bon appetit!

Pumpkin - extraordinary healthy vegetable, very rich in potassium, iron, vitamins and trace elements. It is also low in calories and perfect for diet food. Therefore, the recipe for pumpkin puree soup will appeal to the whole family: moms - because it's healthy, dads - because it's tasty, and children - because the soup is orange! :)

Total cooking time - 40 minutes
Active cooking time - 25 minutes
Cost - 2 $
Calorie content per 100 gr - 54 kcal
The number of servings is approximately 2 liters

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How to make Pumpkin Chicken Soup

Ingredients:

Pumpkin - 700 grams(purified)
Chicken fillet - 400 grams
Carrots - 130 grams(purified)
Potato - 200 grams(purified)
Leek - 100 grams
Broth - 1-1.5 liters
Garlic - 2-3 cloves
Cheese - 40 grams(hard varieties)
Butter - 20-30 grams
Baton - 4-5 pieces
Salt - to taste
Pepper - to taste
Lemon juice - to taste
Sour cream - for serving
Greens - for serving
Spices - to taste(I use bay leaf, celery and parsley)

Cooking:

First, let's cook the chicken breast. Add spices to taste. For example: salt, pepper, bay leaf, a little celery, parsley. Boil for about 15-20 minutes. I had a baked chicken breast and frozen broth, so I skipped the chicken cooking process.

Not very finely chop the carrots, potatoes and pumpkin.

We take a pan with a thick bottom (I have a duckling), spread the oil and chopped leek. I always use some of the green part as well. It is quite possible to replace onion. Lightly fry the onion, then add the carrots and fry for another couple of minutes.

We add potatoes, pumpkin, about a liter of broth in which our breast was cooked. If it is not enough, add plain water. Cook for 15 minutes until the pumpkin is done.

At the very end, add chopped garlic and remove from heat. Use an immersion blender to puree the soup. Adjust the density as desired. Personally, I added another 200 grams of broth. Salt, pepper, add lemon juice (I have 2 tablespoons), grated cheese, chopped chicken, mix and put on a small fire, bringing it to a boil again.

Cut off the crusts from the slices of the loaf, cut into cubes and fry-dry in a dry frying pan. Serve the soup with fried loaf cubes, herbs and sour cream. For greens, I take parsley and the green juicy part of the leek. Bon appetit!