Creamy pumpkin soup classic. National pumpkin puree soups

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

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

Creamy pumpkin soup - a classic step by step recipe

This is the most famous and simple pumpkin soup. If you have a pumpkin at home and you wondered what to cook from it, then be sure to try this wonderful soup. It is truly vegetable, without meat additives, so it can be eaten by both vegetarians and people on a diet, and children also like it very much. This is not surprising, because this soup is very tender, sweet and does not need to be completely chewed. Feed pumpkin soup to your baby, and he will also be satisfied.

For creamy pumpkin soup you will need:

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

Cooking:

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

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

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

4. Melt the butter in the bottom of the pan. As soon as it melts to a liquid state, pour olive oil into it. Stir.

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

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

7. Add pieces of pumpkin to the fried vegetables. Pour the hot water over the vegetables just enough to cover them. Please note that when cooking, water must be poured freshly boiled directly from the kettle. This is necessary so that the cooking temperature does not decrease and the process is not disturbed. In our saucepan, everything is already boiling and boiling.

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

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

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

Pumpkin puree soup is wonderfully complemented by white bread croutons. Roast them ahead of time and serve for dinner. Bon appetit!

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

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

To prepare this soup you will need:

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

Cooking:

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

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

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

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

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

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

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

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

9. Put the chicken pieces in the pumpkin soup, put the pot back on the heat and bring to a boil. After that, the soup is ready and it can be served on the table. Decorate the soup with herbs.

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

Bon appetit!

Spicy Cream of Pumpkin Soup with Ginger and Bacon - Delicious Recipe

Pumpkin is a rather sweet vegetable, so all soups from it are just as sweet, but a variety of spices will help add a new and interesting shade to the taste. For example, just the perfect spice for pumpkin is cinnamon, but it also adds sweetness, so you need something fragrant and a little hot. Light spicy bite. It's spicy, but not spicy. The best for this role is ginger root. You will be surprised how much the taste changes. This is delicious. We will also add thyme, one pinch, nutmeg and a little black pepper. Here it will turn out a real spicy soup of their pumpkin. It’s almost impossible to pull it off by the ears.

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

To prepare you will need (for two servings):

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

Cooking:

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

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

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

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

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

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

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

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

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

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

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

Pumpkin soup is even easier to make if you have a slow cooker. Based on such a simple and delicious recipe, you can cook pumpkin soup of any variety from those that I told you today. In just a few minutes, a delicious and hearty lunch will be ready and will delight you and your family.

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

If you want to surprise the whole family with an unusual treat, you should cook pumpkin puree soup. Household members have not yet tried such a delicacy, so they will ask for supplements. The dish has a rich taste and pleasant aroma. In addition, it is very useful and appetizing.

Ingredients:

vegetable oil - 40 ml;
water - 600 ml;
onions - 2 pcs.;
pumpkin - 1 kg;
cream - 200 ml;
garlic - 4 cloves;
salt - to taste;
ground black pepper - to taste.

Cooking:

1. Let's start cooking soup according to the classic recipe with a photo step by step. First, prepare the necessary ingredients, everything should be at hand.

2. Peel the onion, finely chop, fall asleep in the pan. Fry over low heat for 8 minutes.

3. Chop the peeled garlic and add to the onion. Fry for 1 more minute.

4. We wash the pumpkin, cut off the skin from it, cut it into small cubes. Add the pumpkin to the rest of the ingredients, cook the roast for another 2 minutes. Pour water into the pan, salt and pepper. Bring the mass to a boil, cook for no more than 20 minutes.

5. Remove the dishes with the contents to the side, grind the mixture with a blender. Pour the cream into the dish, add salt and pepper if necessary. Mix everything well, serve to the table.

6. It remains only to taste the soup and make sure that it is out of competition.

The delicacy is not only tasty, but also healthy. Even a novice cook can cook it.

Soup puree with cream

The classic recipe involves the use of cream. With them, the treat acquires a rich taste and amazing aroma. Even during cooking, it becomes clear that the hostess is preparing a real culinary masterpiece.

Note! The composition of the dish includes a minimum set of products, which facilitates the task of the cook. You do not have to spend a lot of time preparing the components, the delicacy will be ready in 30 minutes.

Ingredients:

Nutmeg - 1 pinch;
onion - 1 pc.;
carrots - 1 pc.;
salt - to taste;
pumpkin - 700 g;
black pepper - 1 pinch;
water - 1.5 l;
cream - 200 ml.

Cooking:

1. We take a pumpkin, wash it with cool water. With a knife, carefully remove the skin, cut the vegetable into small cubes.

2. We clean the carrots, wash them, cut them into thin plates.

3. Pour water into the pan, put it on the fire. As soon as the liquid boils, put the pumpkin and carrots into the pan. Cook vegetables until tender.

4. Let's prepare the rest of the ingredients. Peel the onion and garlic, wash and chop finely.

5. Throw the onion into the pan, cook until golden brown. Add garlic, fry lightly.

6. As soon as all the vegetables become soft, combine them in a common saucepan, beat with a blender. We introduce cream into the vegetable mass, put the dishes on the stove, bring to a boil. Soup salt, pepper, add spices and seasonings.

Advice! The dish goes well with crackers. Therefore, they should be prepared in advance. Pumpkin puree soup is a great option for lunch. With its help, the whole family will be able to gather at one table and spend time in good company.

Chicken puree soup

If you want to push off the rules, you can cook pumpkin soup with chicken. Each housewife will be able to create her own recipe for a treat and treat the whole family with an unusual treat. Bright color, velvety texture, delicate taste will not leave anyone indifferent. This is a great option for a snack on a chilly day.

Ingredients:

ground coriander - 1 pinch;
red bell pepper - 1 pc.;
carrots - 1 pc.;
pumpkin - 300 g;
salt - to taste;
ground black pepper - a pinch;
onion - 1 pc.;
chicken - 300 g;
vegetable oil - 50 ml.

For crackers:

Olive oil - 20 ml;
white bread - 2 slices;
Provencal dry herbs - a pinch.

Cooking:

1. We wash the meat, cut off the skin. We throw the chicken into the pan, boil in lightly salted water.

2. We clean the onion, cut it into several parts. As soon as the water boils, spread the onion to the meat. Cook the broth over low heat, 40 minutes will be enough. We take the chicken out of the pan, separate the meat from the bones.

3. We wash the pumpkin, cut off the peel, cut the vegetable into small cubes.

4. Wash the carrots, peel and chop.

5. Cut the pepper into several pieces, remove the seeds. Grind the peeled vegetable.

6. Fry pumpkin, carrots and peppers in a pan. Put the fried vegetables in a saucepan, salt and pepper.

7. Strain the chicken broth, pour over the vegetables, put on a small fire. As soon as the vegetables become soft, beat the mass with a blender. The result is a thick creamy soup.

8. Let's make croutons. To do this, cut the bread into small pieces. We put the pan on the stove, spread the bread, sprinkle it with oil and sprinkle with spices.

9. Fry the croutons over medium heat until golden brown. Put the bread slices in a bowl. Pour the soup into bowls and serve.

Vegetable soup in a slow cooker

Each hostess is happy to use a kitchen assistant - a slow cooker. In it, delicacies are more tasty and appetizing. In addition, the cooking process is simplified. It is enough to throw all the necessary ingredients into the bowl, select the program, and wait for some time.

Ingredients:

onion - 1 pc.;
pepper - 1 pinch;
zucchini - 200 g;
potatoes - 500 g;
pumpkin - 500 g;
vegetable oil - 30 ml;
salt - to taste.

Cooking:

1. To prepare pumpkin puree soup with potatoes, we will use the classic recipe. To get started, prepare all the necessary products, and get to work. Let's get the vegetables ready. Rinse the potatoes with cold water, remove the skin with a knife.

2. We wash the zucchini, cut it into several pieces, and clean it. Remove the insides and seeds. We wash the pumpkin, also clean it.

3. We select the “Frying” program in the multicooker. While the equipment is heating up, let's chop the vegetables.

4. Pour vegetable oil into the bowl. Cut the potatoes into large pieces, throw into the bowl.

5. Cut the pumpkin into small cubes, spread to the potatoes. After 15 minutes, we send the chopped zucchini to the bowl. In the meantime, we clean the onion, cut it into several parts, throw it to the rest of the components.

6. Pour water into the bowl. It should completely cover the vegetables. Salt and pepper the mass to taste.
Select the program "Extinguishing", set the cooking time to 15 minutes.

7. As soon as the vegetables become soft, pour the soup into a separate pan, beat it with a blender.

Diet pumpkin soup

Lean pumpkin puree soup is an amazing dish that people who follow a healthy diet will love. The soup is very satisfying, allows you to satisfy your hunger and at the same time control weight. The composition includes only vegetables that will not affect the figure in any way.

Ingredients:

pumpkin - 500 g;
carrots - 1 pc.;
potatoes - 2 pcs.;
onion - 1 pc.;
vegetable oil - 30 ml;
salt - to taste;
zucchini - 1 pc.;
garlic - 1 clove.

Cooking:

1. First, let's prepare the pumpkin. We clean it, cut it into small cubes, boil it in advance.

2. Cut off the peel from the potato, cut the vegetable into cubes.

3. Wash the carrots, peel, cut into large rings. Chop the peeled onion.

5. Wash the zucchini with cool water, cut off the peel with a knife, cut the vegetable into cubes. We put the pan on the stove, pour in vegetable oil, heat it up slightly.

7. Fry potatoes, onions, carrots over low heat for 5 minutes. Be sure to cover the pan with a lid. Lastly, add zucchini to the vegetable mass, cook it for a few minutes. With the help of the video, cooking will become more understandable.

9. Throw pumpkin into the pan, salt, pepper. We mix the mass well. Add a little boiling water to the vegetables, cover the pan with a lid, simmer the mass for 10 minutes.

11. Mix everything, try for readiness. If necessary, leave the vegetables to stew for another 5 minutes. Put the mixture in a saucepan, beat it with a blender.

13. As a result, we get a thick vegetable puree. If necessary, dilute the soup with boiling water. This will make the dish more liquid. We put the pan with the contents on the stove, bring the mass to a boil. Peel the garlic, chop. We throw it to the rest of the ingredients.

Important! When frying vegetables, make sure that nothing burns. Otherwise, the dish will acquire an unpleasant odor and be spoiled.

Diet soup is a godsend for those who want to lose weight. It will help satisfy hunger and give up high-calorie foods.

Pumpkin soup can be made in many ways. The classic recipe involves the use of cream. With them, delicacies are more satisfying and appetizing. But each housewife has the right to add her favorite ingredients to the dish, and slightly change its recipe. The result is a real culinary masterpiece that the whole family will love.

The classic pumpkin puree soup is one of my favorites, so I treat myself to it often. If you, like me, are also among the fans of light soups, then you will surely appreciate this recipe. Recipe with photo step by step, I suggest trying the simplest one. He is also the most delicious. I really like the combination of pumpkin and garlic, but if that's not enough for you, you can remember that this orange beauty is combined with a mass of various spices and herbs - with nutmeg and ginger, with basil or marjoram, and even with a mixture of peppers it will be very Fine. Therefore, I recommend starting with this simple recipe, and then, if desired, experiment with other flavors and aromas. Don't forget about the cream too - you can add it to the soup when serving - the taste will only benefit from this!

Ingredients:

• Pumpkin - 500 grams;
• Carrots - 1 large piece;
• Onion - 1 head;
• Olive oil - 1 teaspoon;
• Garlic - 1-2 cloves;
• Water (see the description of the preparation for the rules for adding water);

For crackers:

• Baton or baguette - 4 pieces;
• Provence herbs - 1 teaspoon;
• Olive oil - ½ teaspoon;
• Salt - to taste;
• Dried ground garlic - 1-2 pinches.

For submission:

• Cream - half a cup

How to make Classic Pumpkin Soup

Let's start with making croutons. It is better to take yesterday's loaf or baguette for making crackers, it will be easier to cut it the way you need. We cut it into cubes or bars, after which it will be necessary to sprinkle slices of bread with dried garlic, Provencal herbs, salt, and also season with a little oil. I dry the crackers in the oven at 110-130 degrees, scattering them on a baking sheet, it takes an average of 15-20 minutes. The croutons are just ready by the time the soup is cooked.

Now you need to prepare the vegetables. I take carrots, onions, pumpkins to make soup. Pumpkin can be taken fresh or frozen, there will not be much difference in the taste of the soup. If the pumpkin is fresh, then you just need to peel it from the inner fibrous part, as well as from the peel. Frozen pumpkin should simply be thawed and cut into pieces.

Now we take a frying pan or saucepan, if it is suitable for frying. Pour a little vegetable oil there, literally a tablespoon, and fry all the vegetables over low heat, stirring, for 5-7 minutes.

Then fill them with water so that the liquid level is about 1-2 cm higher than the level of vegetables. Cook everything until cooked - usually 15 minutes is enough for the carrots and pumpkin to be soft. Salt everything to taste, pepper.

Now you need to puree the soup. It is more convenient to do this with the help of a blender tower, the soup turns into a homogeneous mass in just a matter of minutes. I add garlic right now, after I removed the saucepan from the heat. Garlic has a very delicate and pleasant aroma, I would not want to lose it when heated.

When serving, add cream to each plate as a dressing. Sprinkle each serving of soup with crackers, dried pumpkin seeds or spices, and serve.

Useful, bright, fragrant, dietary - it's all 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. onion;
• 1 st. l. vegetable oils;
• 1 tsp ginger;
• 1.5 cups of milk;
• 100 g of wheat crackers;
• salt, spices - to taste.

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

We clean the onion and cut it finely. We turn on the multicooker in the “Frying” mode and fry the onion 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 "Extinguishing" mode for 15 minutes. Ginger rub on a medium grater and add it to the prepared vegetables.

Drain the broth. Blend the resulting mixture in a blender until pureed.

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

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

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

• Pumpkin peeled - 1 kg.
• Onion - 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 according to the classic recipe, the pumpkin must be peeled, core cut and cut into cubes with a side of about 2-3 centimeters.

Peel and cut the onion.

Add butter to the heated skillet. Put pumpkin cubes and onions there.

On medium heat, fry the pumpkin with onions for five minutes, not forgetting to stir occasionally. Thanks to this light frying, the soup will become richer in taste.

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

Bring everything to a boil, reduce heat and simmer for twenty minutes until the vegetables are soft.

Add pepper, salt, peeled and chopped garlic, ground cumin. Of course, you can not put zira, but I highly advise!

Remove the saucepan from the heat and use an immersion blender to puree the mixture into a smooth puree. If there is no such blender, everything can be chopped in a blender bowl by transferring vegetables and broth there.

Roast the pumpkin seeds in a dry frying pan.

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

Bon appetit and delicious soup!

Recipe 3, simple: pumpkin puree soup with vegetables

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

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

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

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

I used ready-made frozen pumpkin, cut into small pieces, to make soup puree. In fact, if you're making raw pumpkin soup, you don't have to cut it so finely, cut it like a potato, or even bigger.

Now clean the onion and cut it into small cubes. Saute 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.

We spread the onion with carrots in a saucepan with potatoes and pumpkin. If you like the taste of celery, you can add two finely diced stalks to the pot at this point.

Fill 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 the vegetables are cooked. This is not very 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, put finely chopped dill in each plate, and also offer a lemon cut into quarters. Drizzled with lemon juice, the pumpkin puree soup acquires a simply excellent taste. I borrowed this subtlety in 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 lemon quarters always lie next to sliced ​​bread.

Recipe 4: Quick pumpkin cream soup with cream

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

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

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

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

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

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 pumpkin cream soup with any fragrant herbs (they are sold in ready-made bags in any supermarket in the spice department) to your taste. I have dried oregano.

Recipe 5: Pumpkin Garlic Cream Soup (Step by Step Photos)

• Pumpkin 650 g
• Garlic 2 tooth
• Olive oil 1 tbsp. l
• Butter 10 g
• Onion 1 pc
• Potato 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. Place in a single layer on a baking sheet. Put in 2 unpeeled garlic cloves. Salt and pepper to taste. Drizzle with olive oil.

Bake for 20-30 minutes until done. Pumpkin should be soft.

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

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

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

Add roasted pumpkin and garlic squeezed from the peel. Bring to a boil and remove from heat.

Puree the soup with an immersion blender. Serve with herbs, sour cream, cream or cheese. Bon appetit!

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

• Pumpkin - 350-400 g
• Cream (any fat content) - 100 ml
• Onion - 1 pc.
• Tomatoes - 1 pc.
• Salt and black pepper - to taste
• Red ground pepper - to taste
• Vegetable oil - 2 tbsp.
• Garlic - 2 cloves

First, cut the pumpkin into small pieces.

Heat the vegetable oil in a saucepan and fry the 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 remove the skin from it. You can take one medium tomato or several cherry tomatoes.

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

Pour hot boiled water into the pan so that it covers all the vegetables. Cook until the 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 whisk again.

Now pour 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. Salt and pepper to taste.

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

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

In the pumpkin cream soup with cream, the recipe for which is proposed, other vegetables are added, the pumpkin will not be soloed in this recipe. Potatoes will make the soup more nutritious and satisfying (by the way, it can be excluded or replaced with celery in a smaller amount), carrots and onions will give their taste and make a difference. The soup is made with water, but you can boil it with 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, croutons, fried bacon - for serving soup.

Vegetables will be lightly fried, and so that they do not absorb a lot of oil, we will make the cuts not very small. Cut the onion into medium sized cubes. We 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.

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

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

Pour the potatoes and carrot pieces into the pan. Fry (stew) in oil for several minutes until the carrots and potatoes absorb the remaining oil. Be sure to stir, the potatoes may stick to the bottom.

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

Turn off the heat and let the soup cool down a bit. In a blender, grind everything into a smooth, thick puree. Or we take out the vegetables with a slotted spoon, load them into a blender glass, chop. We return to the pot with the broth, stir immediately, the soup should become thick and homogeneous, without lumps.

We put the pumpkin soup on a very quiet fire, warm it up. Pour cream of any fat content into the hot soup, immediately stir 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 curdle. Turn off the fire, cover the soup and let it brew for five minutes on the stove.

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

Recipe 8: Pumpkin Puree Soup with Turkey and Cream

• Ripe pumpkin - 1 kg
• Turkey boneless - 400 grams
• Cream (20-30%) - 100 ml
• Butter - 40 grams
• Onion - 1 bulb
• Olive oil - 2 tbsp. spoons
• Pepper
• Turmeric

First, finely chop the onion. It is better not to take Crimean sweet purple onions for the recipe, but leeks or shallots are perfect, as well as onions.

After that, the onion is fried in butter or olive oil so that it does not burn, but it acquires a beautiful golden hue and becomes soft.

Now it's time for the pumpkin. A hard peel is cut from it and cut as it is convenient. The inside of the pumpkin is slightly cleaned with a knife and freed from seeds.

The easiest way to make cream soup is from pumpkin, chopped into small cubes.

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

As soon as the autumn vegetable softens, 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 fry the turkey in olive oil. It is quickly turned over, preventing the tender meat from burning. Salt and pepper the turkey to taste.

Then the pumpkin is pureed with a blender, if necessary, adding a certain amount of cream to the desired consistency. Cream soup should not be too runny, but should also not be made into a thick puree. The pre-fried turkey pieces are placed on top. The soup is ready. Bon appetit!

Pumpkin is a very useful vegetable that has long been used by the population of the Earth both as an independent delicacy and as the basis of a delicious dish - porridge or soup. This is how pumpkin puree soup, ideal in its qualities, was created, the classic recipe of which we will now present.

At first they cooked pumpkin porridge, and then they decided that if they rub the pumpkin and add butter, you get the perfect classic pumpkin puree soup. But let's take a closer look at this action.

Pumpkin soup is on the list of foods that are good for digestion. Many people think that it is very difficult to change the eating habits that have developed over the years, but this is not at all the case - however, this will take some time, as a rule, the 21st and 22nd days will be the most difficult. After that, the body gets used to the new menu, and the person notices an improvement in well-being and a surge of vigor.

The transition to a healthy diet begins with the study of healthy foods and finding recipes for delicious dishes from them. Many are convinced that healthy food is so bland and tasteless, and yet you can learn how to find healthy vegetables and cook them to your liking with your favorite spices.

Among the favorite products of healthy lifestyles, pumpkin deserves special attention. This is an excellent and very rich vegetable in terms of nutrients, from which you can get many delicious dishes: soup, porridge, side dish, pie filling, dessert. Probably the most popular (and very healthy) pumpkin dish is puree soup. This dish is distinguished by its ease of preparation and many valuable properties, therefore it is recommended by dietitians everywhere.

Pumpkin soup puree classic recipe

The history of the classic pumpkin soup

Pumpkin is distributed all over the world, there are as many as 13 types of this vegetable, and each species has different varieties. Man began to use it more than five thousand years ago.

Pumpkin enjoyed well-deserved popularity among many peoples of the world - it was not only eaten, but also found many different uses for it in the household. Washcloths, mats, dishes, musical instruments and even hats were made from pumpkin! American Indians used especially large specimens for bathing babies.

And in Rome and Greece, bottles for water and wine were made from elongated pumpkins. In China, pumpkins also served as dishes, and amulets were also made from them to attract wealth and prosperity to the house. Some peoples believed that they all came from a pumpkin, so they especially revered it. Even today in Asia, healers still use pumpkin to treat infertility and bring good luck and happiness to the house.

What are the benefits of pumpkin soup?

Today, pumpkin is still very popular in many parts of the world, primarily for its nutritional properties, and pumpkin puree soup is the most healthy dish of all cooking options.

Why Soup? Liquid food is easier to digest, does not overload the digestive system, quickly saturates and provides a feeling of satiety for a long time. Therefore, pumpkin puree soup is a classic recipe - a real find for a healthy diet.

Regular consumption of pumpkin dishes improves the functions of the heart and blood vessels, the digestive system, reduces the risk of kidney and liver diseases, improves vision and memory, calms the nerves, regulates metabolism, and also contributes to weight loss.

Mild diuretic and laxative effects are also observed. Pumpkin is especially useful during pregnancy, as it can reduce the symptoms of toxicosis, reduce swelling and get rid of anemia.

An important useful property is also a large number of essential vitamins and minerals contained in it:

• Fiber cleanses the intestines, helping to quickly remove food debris from it, thereby helping to reduce excess weight, get rid of dysbacteriosis and speed up metabolism.
• Pectin normalizes blood pressure, improves blood circulation and intestinal peristalsis. The most important property of pectin is the ability to cleanse the body of harmful substances, toxins and pesticides, while maintaining bacteriological balance.
• Phosphorus contributes to the normal growth of bone and dental tissue in the body, is necessary for protein synthesis, and has a positive effect on metabolism and mental activity.
• Vitamin A (or retinol) is undoubtedly one of the most important vitamins for the body. Retinol has a beneficial effect on vision, immune system function, accelerates cell regeneration, regulates the functioning of the heart and blood vessels.
• B vitamins ensure the proper functioning of the nervous system, regulate all metabolic processes occurring in the body.

National flavor and cooking features

Each experienced housewife has her own, proven and favorite way of making pumpkin puree soup, however, there are national characteristics and additional components characteristic of a particular region.

Due to its unpretentiousness and resistance to adverse conditions, pumpkin has spread all over the world, so the classic recipe for pumpkin puree soup is prepared in a hundred different ways, and each time it will end up with a unique taste.

For example, in Italy, parmesan, rice or even wine are added to pumpkin soup, and in Uzbekistan they are cooked with milk - this soup is called “shirkavak”.

Australians prepare a rich and thick soup, with an abundance of seasonings, in America, on the contrary, the soup turns out to be liquid. The French take chicken broth as a basis, and pour cream at the end; in England, apple and leek are additional ingredients.

Pumpkin puree soup classic recipe

Wash the pumpkin, peel it, cut it into pieces, scrape out the core with fibers and seeds with a spoon, take 1 kg of pulp and cut into cubes with a side of about 2 cm.

In a saucepan, heat vegetable oil (it is better to take refined) - about 2 tbsp. l. - with a piece (about 30 g) of plums. oils.

Saute the onion in this oil until translucent. After laying out the garlic, fry together for about a minute. Then put the pumpkin here and cook for 4-5 minutes, stirring occasionally.

Boil the kettle. Pour a liter of boiling water over the pumpkin and set the pan to high heat. When it boils, reduce heat and simmer until tender (about 20 minutes). Remove the soup from the heat, cool slightly and mash with a spoon, blender or through a sieve. Pour 100-120 ml of cream (it is better to use low-fat cream for diet food!), salt, add pepper, favorite spices.

Before serving, the soup can and should be decorated: sprinkle with seeds and put a couple of pieces of boiled pumpkin (you need to remove them from the broth before rubbing the soup into a puree).

National pumpkin puree soups

American Wisdom Soup

A traditional American recipe for good memory and improved brain activity in general.

250-300 g of beef (this "wisdom soup" is made with beef, other meat is not suitable) cut into pieces, lightly fry in flour for 2 tbsp. l. vegetable (preferably sunflower) oil in a saucepan until golden brown. Remove the meat and fry in the same pan 1 large onion, cut into small pieces, until golden brown.

Then return the meat to the onion and add 4 large potatoes, cut into slices or cubes. Cut into strips 2 carrots, take 6-7 tbsp. spoons of grated pumpkin, add to the pan, salt, put 2 tbsp. spoons of poppy seeds, 2 tbsp. tablespoons chopped parsley, bay leaf, pepper, add 700-800 ml of water and cook, stirring occasionally (every 15-20 minutes), an hour and a half until cooked. After that, grind with a spoon or mortar (according to the rules, the meat should remain intact, so it is better not to use a blender).

Pumpkin puree soup classic french recipe

Cut 800 g of pumpkin pulp into small (about 2 cm) cubes, and chop the leeks into rings. In a saucepan, heat 2 tbsp. spoons of olive oil, add pumpkin and onion, lightly fry.

Add 200 g of potatoes (previously cut into slices or cubes), add 1 liter of chicken (or vegetable) broth, salt (if the broth is not salty) and pepper, cook for about 20 minutes until tender.

Then grind everything with a blender, add 200 ml of low-fat cream, bring to a boil and immediately remove from heat. When serving, garnish the soup with pumpkin seeds.

This soup belongs to the category of soups that taste better the next day.

Australian pumpkin soup

Boil vegetable broth: boil the roots (one each - parsley and celery) and 1 whole carrot in 2-2.5 liters of water and discard, leaving only the broth. Add pumpkin cut into small cubes (800 g), 2 peeled whole onions, a couple of cloves of garlic, salt (if there was no salt in the broth), pepper and cook until the pumpkin is ready. Then reduce the heat to a minimum and cook for another half an hour.

Grind the finished soup with a blender into a puree, add nutmeg (quite a bit - at the tip of a knife, it is important not to overdo it), season with sour cream and serve immediately.

Cream soup with rice and parmesan — Vellutata (Italy)

This soup with the addition of parmesan, for its delicate taste and texture, was called "Vellutata", which means "velvety" in Italian.

Finely chop the onion head.

Pumpkins need 500 g - peel, cut into small cubes, 1 large potato - also cubes, slightly smaller than a pumpkin, 1 medium carrot - into strips.

Put all the prepared vegetables in a saucepan, pour in the pre-prepared broth (it will take about 1.5 liters) and bring to a boil, salt, add spices and cook until the vegetables are ready, about 15-20 minutes. After that, the soup must be mashed with a blender or mashed with a mortar.

Then return the soup to the stove, bring to a boil and add 100 g of well-washed round rice. Boil 8-10 min. Then remove the soup from the heat and add 2 or 3 tbsp. l. good olive oil, cover very tightly with a lid and let it brew for at least 20-30 minutes.

To serve, top each plate with 2 tablespoons of grated Parmesan cheese, then pour over the soup. Top with fresh herbs.

Watch the video on how to cook pumpkin puree soup according to the classic recipe. Read more interesting soup recipes -,.