How to make pumpkin puree soup recipe. pumpkin soup in english

Just as Zhenya Lukashin traditionally visited a bathhouse every year, every year I cook pumpkin puree soup no less traditionally. This is my trademark way of dealing with the consequences of the grasping reflex - when I first see a pumpkin on the counter in October, I quickly grab it and drag it to the checkout without thinking about what I will cook from it. And at home, having broken my head a little, I decide: well, of course, su-mashed potatoes! I take the recipe every time a new one, since there are a myriad of them. This year I decided to try pumpkin soup with cream. The recipe is very simple, a minimum of products. And who would have thought that it turned out so delicious. I didn't even add any spices. You can add thyme if you like, but the taste of the soup is absolutely self-sufficient. Delicate, creamy, fresh. In order for the cream to reveal its full taste potential, a couple of potatoes are added to the soup (cream forms some kind of magical union with potatoes, forcing you to eat soups in pots and cook a new portion the next day).

Ingredients:

• Pumpkin - 800 g - 1 kg,
• Carrot - half a small one
• Bulbs - 2 medium sized
• Garlic - 4 cloves,
• Potatoes - 2 pieces,
• 500 ml of water
• 1 cup cream
• Salt - to taste (I put 1 heaping teaspoon)
• Vegetable oil for frying

How to make creamy pumpkin soup

This soup is very easy to prepare, like most pureed soups. What I like the most is that you don't have to chop anything finely. I cut the onion into large cubes, the garlic is also quite coarse, put it in a saucepan, add vegetable oil and fry until a light golden hue. I have a stainless steel pot with a thick bottom - you can cook and fry in it. If you are going to cook pumpkin soup in an ordinary enameled pan, then you need to fry the vegetables separately, in a frying pan.

While the onions and garlic are frying, I cut off a piece weighing about 1 kg from a large pumpkin. The pumpkin is my butternut variety, it has the shape of a bottle and the upper narrow part is without seeds, solid pulp. See the droplets on the cut? This is juice.

It is most convenient to cut a thick skin from a pumpkin by placing a piece of pumpkin vertically on the board. Next, we make an incision with a knife as if we were removing wood chips from a log. Rotate the pumpkin piece as you clean it.

The pumpkin itself is very juicy and easy to cut.

We spread it in a saucepan or in a frying pan, where onions and garlic, pieces of pumpkin and roughly chopped carrots have already been fried.

Fry for another five minutes, stirring. During this time, peel the potatoes. Mix everything together: onions, garlic, pumpkin, carrots and potatoes in a saucepan.

Fill with water. It is not necessary to pour a lot of water. I poured 500 ml (that's two full 250-gram glasses). The fact is that the pumpkin will give a lot of juice and the soup will not be very thick.

We put the pan on the stove and cook until the potatoes are ready. It took me exactly 20 minutes.

We take a blender and break the cooked vegetables together with the broth into a puree. At this stage, I salt the soup puree. One teaspoon of salt was enough for me. You are guided by your own taste. The soup is a must try.

Stir and put back on fire. Our task is to let the pumpkin soup warm up, but not to boil. As soon as the first bubbles appear on the surface, immediately remove the soup from the heat.

Can be poured into bowls and served. For example, with crackers from white bread. Or with boiled shrimp (6-7 pieces per serving).

Bon appetit!

Such a useful fruit as a pumpkin is successfully used in cooking. In one of the previous articles, you could find out, and today we will consider recipes for making soup from this vegetable.

The first dishes from this product are considered dietary, therefore they are well absorbed by the child's body and are prescribed for people with gastrointestinal diseases.

Puree soup can be prepared by anyone, as this process is completely simple. In some recipes, only pumpkin is used, in others, various vegetables and spices are added. We will consider the most popular options.

This dish is associated with autumn, but the fruits are stored throughout the year, so you can cook pumpkin puree soup at any time. We will need affordable products and some free time.

Ingredients:

• 1 pumpkin;
• 2 carrots;
• 2 cloves of garlic;
• 1 head of onion;
• Sour cream to taste.

Cooking

First of all, we clean and wash the onions, carrots and garlic in cold water. Cut the vegetables into arbitrary pieces and fry for 5 minutes in a small amount of oil. Don't forget to stir occasionally.

Peel the pumpkin. Cut in half and take out the seeds. Then cut the fruit into medium-sized cubes.

We send the pumpkin to the rest of the vegetables, pour a liter of water and cook until fully cooked. At the next stage, chop the vegetables with a blender, salt, add pepper and a couple of tablespoons of sour cream if desired.

Bring the vegetable mass back to a boil and remove from the stove. You can immediately pour into plates.

Serve with pumpkin seeds or crackers. During cooking, if desired, add nutmeg, which will give an original taste.

How to make delicious pumpkin soup with chicken

This liquid dish not only diversifies the usual diet, but also improves health. You will not have any difficulties with cooking, since the process itself is quite simple. The soup will be useful for both adults and children.

Ingredients:

• 500 g pumpkin;
• 500 g chicken;
• 3 potatoes;
• 2 carrots;
• 5 sausages;
• ½ head of onion;
• Spices and table salt according to preference.

Cooking

We send the chicken to the pan and fill it with water. We put on the burner and cook until fully cooked. Add spices and salt. We take out the boiled chicken, cut it into pieces and put it back into the pan along with chopped vegetables, except for pumpkin. Cook for 15 minutes.

At the next stage, we throw pumpkin into the pan and cook for about a quarter of an hour. Vegetables should become soft. After that, we drain almost all the broth into a separate container.

Grind the vegetables in a saucepan with an immersion blender, then pour in the broth. Put the soup on the stove and bring to a boil. If desired, decorate the dish with sausages.

You can skip the chicken pieces and just make a stock-based soup. Serve hot, as when the dish is reheated, it loses its taste.

Classic pumpkin puree soup

Great option for a healthy lunch. The soup is not only tasty, but also low in calories. It can be prepared in just a few minutes, so take note of this traditional option.

Ingredients:

• 1 kg of peeled pumpkin;
• 4 cloves of garlic;
• 2 onion heads;
• 600 ml water or vegetable broth;
• 2 tbsp sunflower oil;
• 200 ml cream;
• Pepper and salt to taste.

Cooking

Heat the vegetable oil in a frying pan and fry the chopped onion in it. Cook until golden brown.

At the next stage, we send chopped garlic, pumpkin cubes into the container and fill everything with broth or water. Also do not forget to salt and pepper. Cook for about 20 minutes until pumpkin is soft.

Grind the contents of the pan with an immersion blender, pour in the cream and mix everything thoroughly.

Serve immediately with crackers or slices of bread. If desired, you can sprinkle the dish with seeds or nutmeg.

Creamy pumpkin soup with cream and cheese

Pumpkin has a long shelf life, so you can use this wonderful recipe at any time. The dish turns out tender and satisfying.

Ingredients:

• 1.5 kg of pumpkin;
• 4 medium sized potatoes;
• 2 carrots;
• 4 onion heads;
• 200 ml cream;
• Cheese to taste;
• 1 tsp turmeric;
• 2 tsp curry;
• Salt and ground hot pepper to taste;
• parsley roots;
• Celery roots.

Cooking

First, let's prepare the pumpkin. We cut the fruit into two parts, remove the seeds from it and send it in this form for one hour in the oven, heated to 190 degrees.

To prepare vegetable broth, chop the parsley and celery roots. We send them to the pan, pour cold water, add a little salt. After boiling, cook the root crops for half an hour.

In a thick-walled saucepan, heat the sunflower oil and fry the chopped onion in it until transparent.

Now we send the chopped carrots to the container. When it is well fried, then add potato cubes to the vegetables.

Pour the contents of the pan with the prepared vegetable broth. Cook until the vegetables are fully cooked.

Scoop out the pulp from the baked pumpkin with a spoon and add it to the rest of the products.

Using an immersion blender, grind all the ingredients until a puree mass. Pour the required amount of cream and add spices.

Delicious soup is ready, pour into portioned plates and serve.

Sprinkle with cheese slices on top. Add a slice of bacon, shrimp, or sun-dried tomatoes to give an original flavor to the dish. Bon appetit!

How to quickly cook pumpkin soup with semolina

Pumpkin goes well with semolina. The dish is more like porridge than soup, it all depends on the amount of liquid. It will be very helpful for children.

Ingredients:

• 200 g pumpkin;
• 2 tsp semolina;
• 200 ml of milk;
• Sugar and salt;
• Butter.

Cooking

Cut the skin off the pumpkin, remove the seeds and chop finely. Then we put a pot of milk on the stove, and when it boils, we send pieces of pumpkin. Cooking for a quarter of an hour.

The next step is to pour semolina into the pan. The contents of the pan should be stirred periodically so that the dish does not burn. Also add some sugar and salt.

Simmer the soup over low heat for about 20 minutes. During this time, it will acquire a homogeneous state. Serve with a piece of butter.

A healthy and fortified dish is ready in just a few minutes. Bon appetit!

Soup recipe from Yulia Vysotskaya

If you like how a popular TV presenter cooks. Then I offer you its cooking option. Watch the video where Julia talks in detail about all the stages:

Experiment if you wish. Feel free to add the spices and seasonings you like best. The main thing is to understand the basics of preparing a liquid dish. Of course, the presenter does everything at a fast pace, as if she is in a hurry, but you can understand all the stages.

Diet pumpkin and zucchini soup

People who are trying to take care of their health prefer low-calorie meals that are well digested. Delicate pumpkin cream soup is light, but satisfying enough. 100 g contains only 30 calories.

Ingredients:

• 0.5 kg of pumpkin;
• 0.5 kg of zucchini;
• 1 head of onion;
• 1 carrot;
• 2 tbsp tomato paste;
• 0.5 tablespoons of edible salt.

Cooking

We will prepare all the necessary products so that they are at hand if we want to cook cream soup in a short time. First, pour the chicken or vegetable broth into the pan and put it on the stove. If you want to reduce the calorie content of the dish, then it can be boiled in water.

Peel the carrots, rinse with water and cut into pieces of arbitrary shape. We send it to the broth when it boils. Cut the onion into half rings and add it to the pan when the liquid with carrots boils again. We cook for about five minutes.

Peel the zucchini and pumpkin and cut into medium-sized cubes. We send it to the pan with the rest of the vegetables.

The next step is to add salt and tomato paste. If desired, use various spices. After boiling, cook the soup for about 15 minutes.

Remove the pan from the stove and grind the dish with an immersion blender.

Pour the soup into bowls and serve. Decorate with fresh herbs. If you cooked with water, then add a small piece of butter.

Pumpkin soup with shrimps and ginger

The original recipe for the classic pumpkin soup. Thanks to the addition of spices and shrimp, a unique taste is obtained. Your household will ask you to make such a dish again and again.

Ingredients:

• 1 kg pumpkin;
• 2 onions;
• Prawns according to preference;
• 2 carrots;
• 2 cloves of garlic;
• 1 tbsp curry;
• Olive oil;
• Parmesan;
• 30 g of ginger root.

Cooking

We clean and cut the pumpkin with carrots. Onion cut into half rings.

Heat the oil in a frying pan and fry the garlic slices in it until golden brown, then remove it.

At the next stage, we send the prepared vegetables to the pan and fry them for 5-10 minutes. After that, add spices, fill with water and cook under a closed lid for about a quarter of an hour.

We put the boiled vegetables in the blender bowl and grind until a homogeneous mass is formed.

Pour the resulting mixture into a saucepan, put on the stove and bring to a boil. But this step is optional, so you can skip it.

Pour the soup into bowls, add boiled shrimp and grated cheese.

The dish turns out incredibly tasty. Be sure to try this recipe. And don't be afraid to experiment with adding different spices and spices.

Recipe for Pumpkin Wisdom Soup with Poppy Seeds

Smart soup is familiar to many people from Soviet childhood. The origin of this name is not exactly known. There are several options for preparing this dish. The video will discuss one of the simple ways.

Some experts note that this dish contains ingredients that improve memory and brain activity.

Cooking pumpkin soup with potatoes

A healthy and nutritious cream soup can be prepared by any housewife, even without experience. We will need simple products that are available at any time of the year.

Ingredients:

• 400 g of peeled pumpkin;
• 3 cloves of garlic;
• 3 potatoes;
• 2 carrots;
• 1 head of onion;
• 200 ml coconut cream;
• Bay leaf;
• Salt;
• A bunch of parsley;
• Nutmeg, cinnamon, ginger optional.

Coconut cream can be replaced with regular milk.

Cooking

We clean all the necessary vegetables in the indicated volume, then cut them into large enough pieces, since we still have to chop them.

Heat the oil in a pan and fry the onion in it until golden brown. Then we send all the other vegetables into it, fill it with water, add lavrushka and cook until tender. All foods should be soft. Cook for about 20 minutes over medium heat.

After the specified time, add chopped garlic and ginger, coconut cream, and spices if desired to the pan. Blend the soup with an immersion blender until smooth.

Add chopped greens and a little cream to each plate if you are not on a weight loss diet.

Pumpkin cream soup - cooking in a slow cooker

Thanks to modern kitchen technology, the process of preparing various dishes is simplified. You can make pumpkin soup very quickly and without much effort. Watch the instruction video. Of course, the modes depend on the multicooker model, but the general principle will be clear to you.

I tried to collect in this article the simplest recipes for making delicious pumpkin soup. This vegetable is unpretentious in storage, so you can leave it in the pantry from autumn and use it for its intended purpose at any time.

Such creamy dishes can be found in any restaurant, they are cooked at home mainly for children. However, adults may also like pumpkin puree soup. The main thing is to learn how to cook it correctly, then the dish will come out tasty, appetizing and fragrant.

How to make Pumpkin Soup

The dish is prepared in different variations: using only pumpkin as the main component or combining it with other vegetables, mushrooms, meat or fish. Some cooks even flavor soups with fruits and dried fruits, coconut milk, spirits (wine, cognac, whiskey, etc.), nuts and sesame seeds. Of the spices for pumpkin cream soups, sage, rosemary, oregano, red pepper, basil, cardamom, paprika, turmeric, ginger, nutmeg are ideal.

How to make pumpkin puree soup? Many people are interested in the answer to this question. Despite the variety of recipes, pumpkin puree soups have the same cooking technology: first, vegetables are baked, boiled or stewed, then they are combined with broth and chopped with a blender. The result is a hearty, vitamin-rich, nutritious, low-calorie meal. However, in order for the pumpkin soup to acquire a pleasant taste, you must follow a few rules:

• all components must be fully prepared, the meat is removed from the bones and disassembled into small pieces;
• you can improve the taste of a dish by adding a dairy product to it (cheese, butter, milk or cream);
• You can extend the shelf life of the soup by boiling it again after turning the finished vegetables and meat into puree.

Pumpkin Soup Recipes

It is known that pumpkin is one of the most useful vegetables and is harmoniously combined with many other fruits. Its regular use helps to maintain a normal metabolism, promotes good intestinal motility, improves mood. Pumpkin diet puree soup is an ideal choice for people who want to lose weight, as a vegetable dish saturates the body well, having a very low calorie content. Below are recipes for simple and quick pumpkin cream soups.

With cream

A unique feature of this dish is a bright, recognizable taste. Pumpkin puree soup from Yulia Vysotskaya is combined with any additional ingredients, so do not be afraid to experiment and add something of your own to the recipe. The finished product is stored in the refrigerator for a long time, so busy housewives can immediately make it in large quantities. How to cook pumpkin soup?

Ingredients:

• pumpkin pulp without seeds - 300 g;
• the bulb is large;
• potatoes - 2 pcs.;
• garlic clove;
• cream - ½ tbsp.;
• dry white wine - 100 ml;
• olive oil - 2 tbsp. l.;
• chicken broth - 1 l;
• dry and grated ginger - 1 tsp;
• other spices.

Cooking method:

1. Peeled potatoes, peeled pumpkin, cut into cubes.
2. Finely chop the onion and garlic and fry them together in a thick-bottomed saucepan for 2-3 minutes.
3. Add potatoes, pumpkin to the container, brown for a short time, pour vegetables with wine, meat broth. Season the dish with ginger and other spices.
4. After 25 minutes, bring the puree soup to the desired consistency using a blender / food processor. Pour the cream into the mass, boil the soup again, decorate it with herbs, season with sour cream.

With Chiken

Hearty and tasty pumpkin puree soup with chicken will serve as an ideal meal in the cold season. It is not a shame to serve such a dish to guests, and you can do it right in the pumpkin - this will give the cream soup an interesting look. Garlic or tomato croutons, toast or crackers, which are cooked very quickly, will be a great addition to the soup. How to cook pumpkin cream soup?

Ingredients:

• chicken fillet - 0.5 kg;
• basil - 2 branches;
• egg;
• pumpkin - up to 900 g;
• pumpkin seeds;
• dill - 1 bunch;
• 33% cream - 1 tbsp.;
• seasonings.

Cooking method:

1. Remove the skin from the pumpkin (it is convenient to peel with a knife, this should be done thinly).
2. Heat medium-sized pieces of fruit in the microwave for 5 minutes or boil until tender. After you need to grind the vegetable with a blender.
3. In a homogeneous mixture of chicken fillet (it must be chopped separately with a meat grinder or blender), beat the egg, add greens, seasonings.
4. Boil a liter of water / broth, forming meatballs from the resulting mass, place them in the boiling liquid with a spoon.
5. Boil the meatballs for 5 minutes, then add pumpkin puree here and cook the dish for another 7 minutes.
6. Pour the warmed cream into the pan and remove from the stove after a couple of minutes, without letting the soup boil.
7. Roast the peeled pumpkin seeds, sprinkle them with delicious puree soup, poured into bowls.

In a slow cooker

Light and nutritious, tasty, bright pumpkin puree soup in a slow cooker will protect against autumn blues, saturating the body with useful substances. This dish strengthens the immune system and helps to stay in good shape, while its preparation takes a minimum amount of time. More suitable food during the period of beriberi is not found. Below is a recipe for pumpkin puree soup in a slow cooker with a photo.

Ingredients:

• pumpkin pulp without seeds, peel - 0.3 kg;
• butter - 50 g;
• carrot;
• oil for frying;
• onions - 2 pcs.;
• potatoes - 4 pcs.;
• cream of medium fat content - 0.4 l .;
• garlic cloves - 2 pcs.

Cooking method:

1. Chop the peeled vegetables.
2. On the appliance, activate the "Baking" option, grease the bowl with oil and place garlic, onions, carrots, pumpkin pulp, and potatoes in it. Cover the multicooker with a lid.
3. When the signal sounds, the device should be switched to extinguishing mode.
4. After an hour, the stewed vegetable mixture must be poured into another bowl and chopped with an immersion blender.
5. Next, slowly add the cream while continuing to beat the mixture. If the puree soup comes out thick, dilute it with boiled milk or water and boil again.

With cheese

Since pumpkin soup contains fat-soluble components, it is important to improve their absorption by the body. To this end, the dish is diluted with milk, ghee, cream. Gourmets, however, prefer pumpkin cream soup with cheese, and you can use different varieties. Various spices help to reveal the taste of the ingredients of such a dish: black pepper, bay leaves, rosemary, sage, ginger. How to make pumpkin soup?

Ingredients:

• the bulb is large;
• garlic cloves - 3 pcs.;
• pumpkin pulp - 0.7 kg;
• spices to choose from;
• cream 11% - 1 tbsp.;
• low-fat sour cream - 4 tbsp. l.;
• olive oil - 3 tbsp. l.;
• parmesan cheese - 70 g.

Cooking method:

1. Finely chop the onion, garlic, fry the vegetables in a thick-walled saucepan (enough for 3 minutes).
2. Pumpkin should be cut into small cubes, add to the onion and garlic. After 5 minutes, add a little water to the ingredients, when it boils, reduce the intensity of the fire and cook the pumpkin until softened (it takes an average of 12 minutes).
3. Using a blender, beat the ingredients to the consistency of gruel, boil the mixture, pour in the cream, season and hold on the stove for 3 minutes.
4. After removing the pan from the stove, close it, let the dish brew for 20 minutes, then sprinkle with grated cheese (if you have chosen a different, softer kind of cheese, you can freeze it first and then rub it for convenience).

With shrimps

Cooking such a dish is not very difficult, the recipe has been repeatedly tested by chefs, so you don’t have to worry about the taste results. Pumpkin shrimp soup should be cooked on the basis of broth (chicken is better, but meat can also be used), while you will get a more satisfying version of the dish. Below is a detailed description with a photo of how to cook pumpkin cream soup at home.

Ingredients:

• the bulb is small;
• pumpkin without seeds, peel - 0.4 kg;
• vegetable oil;
• potatoes - 2 pcs.;
• cream - 1 tbsp.;
• vegetable / chicken broth - 0.7 l;
• peeled shrimp - 0.2 kg;
• chilli;
• green onion feathers - 3 pcs.;
• seasonings.

Cooking method:

1. First, chop the vegetables: onions in small cubes, pumpkin and potatoes in large ones.
2. Vegetables are placed in a saucepan with preheated oil.
3. Next, it is worth pouring the broth into the vegetables, cook them until they become soft, then puree and pour in the cream.
4. Pumpkin puree soup with cream is seasoned, boiled.
5. You need to finely chop the chili pepper, fry the shrimp for 3 minutes, then mix them with pepper and hold on fire for another couple of minutes.
6. Green onion finely chopped.
7. Ready shrimp are laid out on plates, poured with pumpkin cream soup, sprinkled with green onions.

With milk

This is a quick and very healthy dish that is easy to digest and contains few calories. Ready-made pumpkin puree soup with milk can be flavored with garlic croutons / croutons, toasted sunflower seeds, sesame seeds, fresh herbs, low-fat sour cream. If you want to cook a lean meal, cook the soup with vegetable broth, not meat broth.

Ingredients:

• ghee - 50 g;
• potatoes - 0.4 kg;
• pumpkin pulp - 0.5 kg;
• leek - 1 pc.;
• spices;
• milk - 0.5 l.

Cooking method:

1. Boil water, add small cubes of potatoes, salt the liquid.
2. After 40 minutes of cooking potatoes, add to it the fried pieces of pumpkin and leek. Cook vegetables for 10 minutes.
3. When the soup boils, pour in the milk and boil the liquid again, without stopping stirring.
4. Pour the ingredients into the blender bowl and puree them.

with ginger

It is known that pumpkin is a vitamin, easily digestible fruit, so it is extremely important to include it in the children's diet. In addition, ginger, which is part of the dish, endows it with antiviral properties, which makes the soup even more valuable for the autumn-winter period. Ready pumpkin soup puree with ginger and cream looks very attractive, has a delicate, spicy taste, contains a minimum amount of calories, so it is ideal not only for lunch, but also for dinner.

Ingredients:

• carrot - 1 pc.;
• fresh ginger root - 30 g;
• small celery root;
• fresh olive oil - 2 tbsp. l.;
• pumpkin pulp - 0.4 kg;
• bulb;
• spices;
• garlic cloves - 2 pcs.

Cooking method:

1. First you need to bake the pumpkin pieces so that they become fragrant, soft.
2. Garlic cloves, finely chop the onion, rub the ginger root. Preheat the saucepan, fry the listed ingredients in oil.
3. Add pumpkin, celery root, carrot shavings to vegetables when they turn golden.
4. Pour in a glass of boiled water, cover the container with a lid, leaving the food to simmer over low heat for about 20 minutes.
5. Pour the broth into a separate bowl, chop the vegetables with a blender. Combine the resulting slurry with the broth, season, boil.

with celery

This is a classic version of French pumpkin soup. Both root and petiole celery are suitable for its preparation. It is better to choose a pumpkin that is not too sweet, bright orange - this will give the dish a beautiful color. Despite the fact that pumpkin puree soup with celery is boiled in water, without meat and seafood, it comes out very nutritious and satisfying. Below, in detail and with a photo, it is described how to cook pumpkin lean mashed soup.

Ingredients:

• potatoes - 2 pcs.;
• greenery;
• pumpkin pulp - 0.6 kg;
• young carrot;
• any celery - 100g;
• dry basil, oregano - ½ tsp;
• bulb;
• sesame;
• frying oil.

Cooking method:

1. The pumpkin is peeled, seeds, cut into cubes with potatoes. Peeled carrots, celery and onions are cut into small cubes.
2. To fully reveal the taste of vegetables, they are first fried in refined oil for 5-7 minutes. Pumpkin is sent to the pan first, then potatoes and celery (at the same time, vegetables need to be stirred often). Carrots and onions are added last.
3. After the components should be boiled until tender, after seasoning them with spices.
4. Boil enough water in a saucepan to cover the vegetables. After that, the fried components are shifted here, the container is covered with a lid, the fire is reduced to a minimum.
5. The soup should be removed from the stove when all the fruits are soft.
6. When the vegetables have cooled down a bit, they are chopped with a blender. Serve a delicious pumpkin puree soup, sprinkled with sesame seeds and fresh herbs.

Video

It's pumpkin season. Previously, every year I had a question, what is possible? Rice porridge with pumpkin? Pancakes or pie? Once at a party I tried pumpkin 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 with the recipe.

From that moment, 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.

Cream soup is perfect in combination with any vegetables. Suitable potatoes, zucchini, leeks, carrots. If you want a hearty meal, add chicken or turkey. You can prepare a dietary option for children or in fasting. With the addition of milk or cream, a soup with a delicate creamy taste is obtained.

This year, summer began in July, and the pumpkins were late in maturation. Well, I had to take the pulp of an almost ripe fruit. Believe me, it didn’t affect the taste at all - the color just let us down. The usual sunny color was replaced by a shade of green.

Products:

• Peeled pumpkin - 700 g
• Water or vegetable broth - 1.5 l
• Carrot - 1 pc.
• Onion - 1 pc.
• Nutmeg - ½ tsp
• Black pepper - a 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.
• We 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 become soft, we 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 crackers. And if you have pumpkin seed oil, then half a teaspoon will definitely not hurt.

Pumpkin puree soup with potatoes (quick and tasty)

My family loves this option with the addition of potatoes. The soup turns out hearty, rich. I cook it any time of the year. In winter I use frozen vegetables.

Products:

• Pumpkin - 450 g
• Potatoes - 2-3 pcs.
• Carrot - 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 - a pinch
• Salt to taste

• We put it in a saucepan (capacity 2 l), fill it with water and bring it to a boil over a fire until soft. Don't forget to get rid of the foam.

• Drain the water and puree with an immersion blender. It's easier to do this without water. Then add it and finally mix it into a single mass.

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

During this time, stir a small amount of broth in a separate container along with spices and send it back to the pan. I recommend doing this - this 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

Creamy vegetable soup is useful to prepare for children, even for small 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
• Bulb - 1 pc.
• Pepper, salt

We clean the vegetables from the excess shell, remove the seeds.

Turn on the slow cooker on the Frying mode, and while it heats up, chop the vegetables.

Vegetables cook for about the same time. First, we will throw potatoes into the inside of the bowl, so we will chop them into large pieces.

• We will add the pumpkin later, so grind it into a smaller size.
• Pour a couple of tablespoons of oil, let it warm up a little. After that, lay the pieces of potatoes.

We cut the pumpkin, send it there for 15 minutes to fry a little. Then a 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, pepper.
• Set the Extinguishing mode. It is an hour, but 10-15 minutes are enough for us to make the products soft.

• Let's try for readiness. We put it in a separate container and pierce it with a blender. Dilute with the vegetable broth in which the vegetables were cooked.

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

How to cook pumpkin cream soup with chicken

Adding chicken to soup will make it hearty. For men, this is probably a more suitable option. Although my husband eats both cheeks without meat.

Prepare:

• Pumpkin - 400 g
• Leek - 1 pc.
• Bulgarian pepper - 1 pc.
• Carrot - 1 pc.
• Potatoes - 2-3 pcs.
• Cauliflower - 200 g
• Boiled chicken breast
• Cream - 100 ml
• Garlic - 2 cloves
• Pepper
• Nutmeg
• Parsley
• hot pepper

• First of all, put a pot of water on the burner, boil the chicken. Any part of the carcass is suitable for this.
• We will pre-prepare the products - wash, clean, grind.

• Fry finely chopped garlic and leek in a pan.
• Next, add sweet pepper and carrots.

• We take out the finished chicken meat and send the diced potatoes to the boiling broth. Boil for a couple of minutes, add pumpkin slices and cauliflower.

• Hold under the lid until soft and combine with frying.

• Throw in the chopped chicken pieces.

• Wipe with a potato masher. If you need to get a creamy texture, then use a blender. Let's pour the cream.
• It remains a little - chop the parsley, a little chili pepper for spiciness and piquancy. Pour into bowls, enjoy.

Video - cooking pumpkin soup from Yulia Vysotskaya

Everything Julia cooks always looks delicious and appetizing. I have no doubt that this is indeed the case. Want to try? See the recipe in the video.

Autumn means bright colors, and, of course, you can't do without a fragrant, sunny and bright pumpkin cream soup. It will warm you in the cold season, please you with autumn colors, and let you enjoy the taste sensations.

I always thought that pumpkin soup is something from the category of fairy tales or fantasy. However, as it turned out, the dish is quite popular. And in general, various soups made from pureed vegetables or boiled cereals are often the hallmark of national cuisines. When it comes to delicious puree soup, I always think of two dishes: Turkish "esogelin" or New England Clam chowder milk clam soup. Strictly speaking, they treat puree soups very conditionally. Only because of its consistency.

Puree soups are usually made from vegetables. Usually it is pumpkin, zucchini, zucchini, cauliflower, tomatoes. The process of making soup puree is simple. Vegetables are boiled until cooked, chopped and mixed with broth or broth. A little spices, sometimes chopped herbs - and the soup is ready. Quite often, to increase the density of the soup, various thickeners are added to it, usually flour, less often starch. But adding flour is an amateur, or rather, even a big fan.

Puree vegetable soups are often diluted not with broth or broth, but with milk or cream. Such soups are called "cream soup". This is a cross between vegetable and milk soup, given that a lot of milk is added. In creamed soups without milk, a little fresh butter is added, this improves the taste of vegetable soup and slightly increases its nutritional value. However, I confess that I don’t do this: I cook either pure vegetable puree soup or cream soup with cream.

It is worth saying that vegetable puree soups are ideal for baby food. Especially for small children. You can always independently control the origin of vegetables, especially if you have your own garden, as well as the presence and amount of spices. With various (often debilitating) diets, cream-free vegetable puree soups are perfect, given the low calorie content of vegetables. For example, the calorie content of pumpkin is not more than 30 kcal per 100 grams - this is 8-10 times less than that of meat, but it is very high in calories.

In terms of dietary nutrition, pumpkin is great for cooking vegetable dishes. When I was little, my grandmother planted pumpkins all over the garden. Not allocating a separate bed for sowing. Large and small pumpkins grew in all sorts of shades of yellow, greenish and orange. After harvesting the potatoes, the pumpkins were simply collected around the garden in a wheelbarrow and brought in a pile under a canopy. Those pumpkins that went to feed pets, my grandmother called "fodder". And we didn't eat them. However, they were quite tasteless and simply huge. But the seeds from such pumpkins were tasty and large. They were dried and roasted in an oven.

To prepare homemade dishes, small 2-4 kg pumpkins were grown, bright enough in color, fragrant and sweet. Cooked with rice or millet. Always with milk. Pumpkins baked with apples, nuts and raisins. Sometimes cooked - incredibly tasty. And if there is good honey.

Making a delicious pumpkin soup or pumpkin soup is very easy. In the simplest version, you only need a good pumpkin. With the addition of some spices or cream, you can make pumpkin soups with a variety of flavors.

Pumpkin soup. Step by step recipe

Ingredients (serves 4)

• Pumpkin (2 kg) 1 piece
• Rosemary (fresh) 2-3 branches
• Cream (optional) 100 ml
• Butter (optional) 1 st. l.
• Sugar to taste

1. To make a delicious pumpkin soup or creamy soup, you need a small ripened pumpkin. It is worth choosing a brightly colored pumpkin. Orange or dark orange with flesh of the corresponding color.

   Pumpkin for pumpkin soup for 4 people

2. I remember the ripeness of the pumpkin, we checked it a little by scraping off the top layer with a fingernail: if the flesh was not faded or greenish, then the pumpkin was considered ripe. However, in a store or at a market, this is not worth doing. Well, if the pumpkin is sold already cut (and even peeled).

   cut pumpkin

3. Cut pumpkin in half and remove seeds. Seeds can be freed from the pulp, similar to wet ropes, washed and dried. Then they need to be fried and you will have a long and exciting activity, from which it is impossible to break away.
4. To prepare for cooking, it is better to cut the pumpkin into slices - lengthwise. The width of the slices is approximately equal to the thickness, you should get a square section - it's just more convenient to cook the pumpkin later. Cut the remaining tissue inside the pumpkin with a knife to a hard part. However, if a small amount of the fibrous inner part remains, it's not scary. You also need to clean the pumpkin from the top crust, especially carefully, so that the soup turns out to be homogeneous and tender.
5. Let me say a few words about this process. Pumpkin, especially its upper crust, is quite hard. And in my whole life I broke several knives on a pumpkin, do not repeat my mistakes. A ceramic gourd peeler will not work. He's too fragile. You should also not use thin knives with a long blade - they are too flexible. Use a small, sturdy "vegetable" knife with a short blade. As a rule, vegetable knives in the kitchen are the sharpest. Cleaning a pumpkin is easy.
6. Cut the peeled pumpkin slices into cubes.

   Peel the pumpkin and remove the seeds.

7. Place the cubes of peeled pumpkin in a wide saucepan. Add 1 tsp. sugar and 1-2 sprigs of fresh rosemary. By the way, rosemary will eventually give a barely perceptible aroma and taste. On the verge of perception. Pour the pumpkin with cold water - so that the pumpkin is practically all in water. As they say - level. Put the pot on the fire and bring to a boil.

   Place the cubes of peeled pumpkin in a wide saucepan. Add 1 tsp. sugar and 1-2 sprigs of fresh rosemary

8. A lot of controversy on the topic "how much to cook a pumpkin?". Usually pumpkin is boiled for 15-20 minutes. I boil the pumpkin, cut into large cubes, 15 minutes from the moment of boiling. However, there are many excellent dishes made from almost raw pumpkin and even pumpkin soup. So, the time of cooking the pumpkin is at your discretion, given that after 5-7 minutes the pulp of the pumpkin is easily pierced with a knife.
9. By the way, do not stir the pumpkin during cooking. Firstly, the welded top layer of the pumpkin is easily damaged, and secondly, the leaves from the rosemary sprigs fly around.

   After boiling, remove the pumpkin cubes from the broth with a spoon and put on a plate to cool slightly.

10. After boiling, remove the pumpkin cubes from the broth with a spoon and put on a plate to cool slightly. Discard the rosemary sprigs and loose leaves. They are large and noticeable, they are hard to miss.

    When the pumpkin has cooled down a little, it must be mashed

11. When the pumpkin has cooled down a little, it must be crushed into a puree. It is best to use a kitchen chopper, blender. It's fast and convenient. If the crushed pumpkin is too thick and sticks to the sides of the blender, you can add a little of the broth in which the pumpkin was boiled.
12. Pour pumpkin puree into a saucepan and add sugar to taste. But do not add too much sugar, otherwise it will not be a soup, but a dessert.
13. Next, there are two options. If you decide to cook a cream soup, then you need to dilute the pumpkin puree with milk or cream. The amount of cream is pumpkin soup of the desired thickness.

    If you decide to cook pumpkin cream soup, then you need to dilute the pumpkin puree with milk or cream

14. If you decide to cook a purely vegetable soup, then dilute the pumpkin puree with the broth that remains after cooking. If desired, in this version, you can add a little fresh natural butter.
15. Put the soup on fire and bring to a boil. Cook while stirring over low heat for 3-5 minutes.