Recipe for mashed pumpkin soup. Pumpkin Soup - Food Preparation

Pumpkin soup is eaten everywhere - in Europe, Asia, America, Australia and even Africa. And most often, cream soup is prepared from pumpkin.

Varied Options pumpkin soup- with rice, cheese, wine - cooked in northern Italy. In Haiti, pumpkin soup is served on Independence Day, which coincides with the New Year. Halloween celebration in America is also not complete without pumpkin soup, however, here it is prepared quite liquid. And in Australia, on the contrary, a thick, mushy soup is cooked from pumpkin with big amount spices. In Uzbekistan, they will offer you shirkavak - milk soup with pumpkin. In England, apple and leek are added to pumpkin soup, in France - chicken bouillon and cream fresh. So what is the best pumpkin soup recipe? Let's figure it out!

The huge size of the pumpkin and the customs and traditions associated with it are always fascinating. But if you want to buy a pumpkin for eating and not for entertainment, then choose a smaller size - it will be sweeter and less stringy. Giant pumpkins are mainly grown as fodder varieties for livestock, in addition, a weight of 15 or more kilograms causes inconvenience during transportation and storage. Focus on medium-sized fruits.

The rind of the pumpkin should be free from defects (such as bruised spots), not wrinkled, and should feel smooth and firm to the touch. Examine carefully the strips on the surface of the fetus - they should be straight. Wavy stripes may indicate the presence of nitrates. Eliminate also rot that may form.

When you cut the zucchini, determine the quality of the pulp. Check it for density, elasticity and meatiness - all this should be present. Flesh color - the more orange, the better.

When choosing a vegetable, as well as when buying a melon or watermelon, you need to carefully examine the tail (stalk). It dries out upon reaching maturity and is one of the indicators of ripeness. Another indicator of ripeness is the hardening of the bark and good visible pattern on her.

The benefits of pumpkin

The beneficial properties of pumpkin are determined by the presence of vitamins and other vitamins in its composition. useful substances necessary for the normal functioning of the organism. Find out what exactly pumpkin can be useful for a person.

What is in pumpkin:

• contains vitamins (A, E, C, group B, folic acid), microelements (copper, zinc, iron, cobalt, iodine, manganese, fluorine), macroelements (calcium, potassium, magnesium, phosphorus, sodium);
• rich in organic acids simple sugars(fructose and glucose), dietary fiber(fiber) and pectins.

The beneficial properties of pumpkin are recommended to be used both for the prevention of diseases and in the process of their treatment. Remember, pumpkin is the best healer of chronic ailments. Many doctors recommend including daily diet eating pumpkin dishes for people with the following diseases:

• chronic, acute kidney disease and genitourinary system;
• hepatitis and cirrhosis of the liver;
• hypertension and atherosclerosis;
• disorders of the cardiovascular system.

It is not necessary to consume this vegetable in fresh. Row useful properties pumpkin appears only after its heat treatment. So, for example, people with kidney disease, including acute pyelonephritis and kidney failure need to eat pumpkin porridge. Yes, and with diseases of the heart, blood vessels and liver, it is better to eat baked pumpkin or the same pumpkin porridge. Due to the content of iron in the pumpkin, it is useful to eat pumpkin with anemia - eat 4-5 times a day boiled pumpkin 100 grams at a time. For diseases of the gallbladder, for diseases of the liver, include healthy pumpkin in your diet, you need to eat 200-300 grams of squash per day in the form of porridge, boiled or baked pumpkin. Raw pumpkin pulp is shown to prevent caries, improve visual acuity, reduce fever, and even treat coughs.

How to make pumpkin puree soup - 8 delicious recipes

Pumpkin puree soup with apples, walnuts and blue cheese

fragrant soup with the addition of fried apples, seasoned with fresh ginger, chili pepper and ground cinnamon. The apple gives the dish sweet and sour taste, and chili - sharpness. The soup does not require milk or cream, so it will appeal to both vegetarians and those who are fasting (if you do not add cheese). Golden, velvety texture soup-puree gives a feeling of fullness and is ideal as a warming light lunch.

Ingredients:

• 500 g pumpkin
• 50 g walnuts
• 50 g blue cheese (like dorblu)
• 2 small or 1 medium apple
• about 1 liter vegetable stock or water
• 1 st. l. vegetable oil
• ½ small onion
• 1 garlic clove
• piece of ginger root 3-4 cm long
• 1 small chili pepper, or to taste
• ¼ tsp ground cinnamon

Cooking

Cut the onion into half rings. Chop the garlic. Grate the ginger fine grater. Remove seeds from chili peppers and chop. Peel apples and pumpkin from peel and seeds, cut into pieces.

Heat oil in a heavy bottomed pan, add chopped onion and fry until translucent. Add garlic, ginger and chili pepper. Fry for 1 min. Add apples and pumpkin. Fry for 4-5 minutes, pour 2-3 tbsp. l. broth, salt, pepper, add cinnamon, fry for another 3 minutes, stirring occasionally.

Pour in enough vegetable broth (or water) so that the vegetables are covered with liquid by 2 cm. Simmer under the lid for about 10 minutes over low heat until the pumpkin is completely soft. Puree the soup with a blender until smooth and, if necessary, add boiling broth to obtain the desired consistency. Roast the walnuts in a dry frying pan for 5-10 minutes until golden color and characteristic aroma. Coarsely chop the toasted walnuts. Cut dorblu cheese into cubes. Sprinkle over soup before serving. walnuts and cheese.

Cream soup with pumpkin and sweet potato

The proportions are not the most large saucepan :

• one chicken
• two liters of water
• 500 grams raw pumpkin
• 500 grams of raw sweet potato
• two tablespoons of sweet chili sauce (you can do more, but not less, this soup should warm from the inside).
• salt to taste

Cooking method:

Creamy pumpkin and sweet potato soup is simmered in very, very concentrated chicken broth. Straight from whole chicken bouillon. The richer the better. A lot of meat goes into it, just a whole chicken can go.

So, boil the broth from a whole chicken and two liters of water. Throw everything out of the broth, remove the skin from the chicken and discard it too, remove the bones from the chicken, send them to the skin. Ideally, you should have a lot chicken meat and some broth in a saucepan.

Bring it to a boil, send sweet potato and zucchini there. The finer the vegetables are chopped, the faster they will cook.

When the pumpkin and sweet potato are completely softened, remove the pan from the heat, break the vegetables with a blender. Add in all the white meat of the chicken, sweet sauce chili, break with a blender. Look at the consistency ready meal- does it suit you? If it seems too thick, add a little water; if too thin, boil the soup down to the desired consistency, stirring constantly.

IN ready soup fold the dark chicken meat, cut into small pieces - this way it tastes better.

Serve with pumpkin seeds, heavy cream, warm wheat toast.

Pumpkin soup puree with onions

Ingredients:

• 900 ml vegetable broth
• 500 g pumpkin pulp
• 1 head of onion
• 1 small tuber potato
• 2 garlic cloves
• 1 teaspoon vegetable oil
• thyme
• black fresh ground pepper

Cooking method:

Finely chop the onion, fry in oil until translucent for 1-2 minutes. Cut the pumpkin and potatoes into cubes, add to the onion, fry over low heat for 2 minutes. Add chopped garlic. Transfer the vegetables to a pot of simmering broth and simmer for 25 minutes. At the end of cooking, salt and pepper to taste. Grind the vegetables together with the broth with a blender into a puree, warm the soup. Divide soup into bowls and garnish with thyme.

Pumpkin puree soup with chicken

Ingredients:

• Pumpkin - 700 grams
• Chicken fillet - 400 grams
• Carrots - 130 grams (peeled)
• Potatoes - 200 gr (peeled)
• Leek - 100 gr;
• Broth - 1-1.5 liters;
• Garlic - 2-3 z.;
• Cheese - 40 grams ( durum 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

Cooking:

Boil chicken breast. Spices to taste: salt, pepper, Bay leaf, a little celery, parsley. Cook for about 15-20 minutes. Cut carrots, potatoes, pumpkin. In a heavy bottomed saucepan, add the oil and chopped leek. Lightly fry the onion, then add the carrots, fry for another 1-3 minutes. Add potatoes, pumpkin, about a liter of broth in which the breast was cooked. Cook for 15 minutes until the pumpkin is done. Add minced garlic. We remove from the fire. Use an immersion blender to puree the soup. Salt, pepper, add lemon juice, grated cheese, chicken pieces, mix and put on a small fire, bringing to a boil again. Serve the soup with fried loaf cubes, herbs and sour cream.

Brazilian chicken pumpkin soup

Ingredients:

• 500 g chicken breast
• 800 g pumpkin pulp
• 3 tomatoes
• 2 red bell peppers
• 3 art. spoons of olive oil
• spices

Cooking:

Chicken breasts pour 2 liters of cold water, cook until tender with salt. Remove the meat, cut and put back into the broth. Add diced pumpkin. Boil 40 minutes. Peppers without seeds, tomatoes without skin, pass through a meat grinder. Simmer for 20 minutes with salt in butter. Add to soup, season with spices.

Pumpkin soup with almonds

A simple vegetable soup, soft and tender due to cream cheese (you can use Philadelphia, Buko, Almette or other analogues). Ginger root attaches a light dish piquant note. After adding dairy products, it is important not to bring the soup to a boil, just warm it up, otherwise it may curdle.

Ingredients:

• 500 g pumpkin
• 600 ml water
• 1 st. l. butter
• ½ st. l. olive oil
• piece of ginger root 2 cm long
• ¼ tsp ground ginger
• 1 orange
• 100 g cream cheese
• 30 g almond flakes
• salt, freshly ground black pepper - to taste

Cooking method

Grate the ginger root on a fine grater. Toast the almond flakes in a dry frying pan or oven until golden brown. Squeeze juice from an orange.

Clean pumpkin, cut into small pieces. Melt butter in a saucepan, pour in olive oil, add ginger, fry it for 1-2 minutes over low heat. Add pumpkin, a pinch of salt and fry for 3 minutes. Add ground ginger. Pour in Orange juice and water so that the liquid covers the pumpkin. Cook for 30 minutes until soft. Add cream cheese. Mix well.

Blend the soup to a puree with a blender. Add salt and pepper to taste if necessary. Sprinkle with almonds before serving.

Pumpkin cream soup in a slow cooker

Healing properties pumpkins have been known since ancient times - this is a valuable diet vegetable rich in vitamins and mineral salts. Delicate soup-cream based on it - popular dish In many national cuisines peace. Such a dish is very useful, easy to digest, and its bright, cheerful color will decorate dinner table and the kids will love it for sure.

Ingredients:

• 750 g pumpkin
• 150 g celery root
• 150 ml water
• 100 g onion
• 100 g carrots
• 100 ml cream 20-33% fat
• 50 ml vegetable oil
• 50 g butter
• 10 g garlic
• salt - to taste

For submission:

• parsley (dill) - to taste

Cooking

Peel the onion, cut into small cubes. Peel the garlic and chop finely. Peel the pumpkin, cut into medium cubes. Peel carrots, grate coarse grater. Peel the celery root, cut into small cubes.

Fry onion, garlic and carrots in a bowl in a mixture of oils for 1-2 minutes. Add pumpkin, celery, fry for 1-2 minutes. Pour in water. Pour in the cream, salt and cook for 10 minutes at a pressure of 30 kPa or in the "Soup" mode. Bring the soup with a blender until smooth. Pour the soup into bowls and garnish with herbs and serve.

Pumpkin puree soup with potatoes in a slow cooker

Ingredients:

• 300 g pumpkin,
• 4 potatoes
• 2 bulbs
• 2 cloves of garlic
• 1 carrot
• 15-20 g butter,
• 1 tablespoon vegetable oil
• 400 ml cream,
• 350 ml water, salt.

Cooking

Peel vegetables, cut. Turn on the multicooker in the "Baking" mode. Pour vegetable oil into the multicooker bowl. Finely chop the onion, chop the garlic, cut the potatoes into cubes, grate the carrots on a coarse grater, cut the pumpkin into small cubes. Send to the slow cooker, add water, salt. Bring the “Baking” mode to the end, then turn on the “Stew” mode for 1 hour. After that, chop the finished soup in a blender. Add cream to puree, stir. If the soup is thick, add boiled water.

Pumpkin is bright and fabulous vegetable, a true symbol of golden autumn. juicy and sweet pumpkin it is a real storehouse of vitamins and microelements: 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 review the detailed step by step recipes different variations 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 cooking creamy cream soup from tyk 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. Once it melts to 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 vegetables hot water so that it only slightly covers them. Please note that when cooking, water must be poured freshly boiled directly from the kettle. This is necessary so that the cooking temperature does not 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. Ready vegetables grind 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 croutons from white bread. 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 you can take pumpkin soup with chicken, which is cooked in hearty chicken broth and with chicken meat. Tender chicken meat goes well with sweet pulp pumpkins.

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. If you want to make it more lean and gentle version pumpkin soup with chicken, then remove the skin, which 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 pusher is suitable for mashed potatoes, and for a more delicate consistency, rub the puree through a sieve.

8. K ready-made puree Add chicken broth to a soup consistency that you like. 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.

To such great soup pumpkin croutons from your favorite bread are perfect. For example from white or grain.

Bon appetit!

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

pumpkin is enough 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 perfect spice for pumpkin it is cinnamon, but it also adds sweetness, so you need something fragrant and a bit hot. light spicy pointy. 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 real spicy soup their gourds. 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 on each plate. grated cheese, then chopped bacon and fresh green onions on top.

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 this simple and delicious recipe you can make any variety of pumpkin soup that I told you today. Literally in a matter of minutes, delicious and hearty lunch will be ready and will make you and your family very happy

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!

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

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

Pumpkin soup with shrimps

pumpkin contains a lot beneficial vitamins and trace elements, relieves swelling well, excellent dietary product. Shrimp - pantry protein and minerals, Especially a lot of iodine - almost 100 times its content in beef. Let's connect these two useful product and cook pumpkin soup with shrimp. The soup recipe will appeal to women for its originality and simplicity, and guests and family members for its aroma and unusual taste.

We will need:

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

Cooking:

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

Pumpkin vegetable soup with cream

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

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

• Pumpkin - 500 grams.
• Potatoes - 2 medium-sized tubers.
• Carrots - 1 piece.
• Dairy cream - 100 ml.
• Cheese - 100 grams.
• 
  

Cooking instructions:

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

Vegetable soup Pumpkin puree with cream is ready! Bon appetit!

Pumpkin soup with shrimps

Very original pumpkin soup with exquisite taste will become wonderful decoration your dining table.

To make Pumpkin Shrimp Soup, you will need the following: Ingredients:

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

How to cook pumpkin soup with shrimp:

1. Peel the pumpkin, clean the seeds, rinse under running water. Then cut the pumpkin pulp into small cubes. Transfer the chopped pumpkin to a saucepan, salt, pour two glasses of cold water and put on fire. Boil pumpkin until soft.
2. Pour cold water into another saucepan, put on fire, add bay leaf, black peppercorns and salt, bring to a boil. We lower the shrimp into boiling water, cook for ten minutes. Then we drain the water, cool the shrimp.
3. We free the cooled shrimp from the shell. Rinse fresh dill under running water, dry and finely chop.
4. After the pumpkin has become soft, make a puree out of it with a blender. pumpkin puree salt, add black ground pepper, spices, seasonings and finely chopped dill, mix and put on a slow fire, bring to a boil.
5. At this time in microwave oven heat up the milk. Pour the milk into the boiling soup, add the butter, stir, heat for a few minutes and remove from heat.
6. Pour the finished soup into bowls, put shrimp in each bowl and serve.

Pumpkin soup with shrimp is ready! Bon appetit!

Pumpkin soup with fish

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

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

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

How to cook fish soup with pumpkin:

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

Pumpkin soup with fish is ready! Bon appetit!

Cold raw pumpkin soup

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

To make cold raw pumpkin soup, you will need the following ingredients:

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

How to make Raw Pumpkin Soup:

1. Peel the pumpkin, cut out the seeds, rinse with cool water. Cut pumpkin pulp into small pieces.
2. Carrots are also peeled, washed thoroughly, finely chopped or rubbed on a coarse grater. We clean the stalk of celery, pour boiling water for a few minutes, cut it. We clean the garlic from the husk, rinse and pass through the garlic press.
3. You can buy pumpkin seeds, or you can use the ones that were in the pumpkin. Raw seeds it will be necessary to thoroughly rinse and pour boiling water for twenty minutes.
4. We transfer all prepared vegetables, pumpkin and pumpkin seeds to a blender bowl. Pour in the same glass of boiled water and milk, add salt, black pepper and spices to taste. Whisk all ingredients in a bowl until pureed.
5. Rinse fresh dill, dry and finely chop.
6. Pour the finished soup into bowls, decorate with finely chopped herbs and serve.

Cold raw pumpkin soup is ready! Bon appetit!

Pea soup with pumpkin

A very original recipe for making pea soup with pumpkin will become a lifesaver for vegetarians and people who adhere to fasting or dietary nutrition.

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

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

How to cook pea soup with pumpkin:

1. Peas must first be soaked in cold water for the night. Peel the carrots, rinse under running water and cut into small pieces. Onions are peeled, rinsed, no need to chop.
2. We peel the pumpkin, cut out the seeds, cut the flesh into pieces.
3. Boil swollen peas, pumpkin, carrots and onions until tender. Then discard the onion. Make sure the peas are well cooked. As needed during the cooking process, you may have to add water. When all the ingredients are boiled, remove the pan from the heat. If there is too much liquid, it will need to be drained.
4. Now with the help of a blender we turn boiled vegetables into a puree. If the soup is too thick, you can dilute it with milk, broth or water and heat it again over low heat. Add salt, spices, mix.
5. Separately, we will prepare a dressing from kefir, vegetable oil, mustard and spices. Pour the finished soup into bowls, season and serve.

Pea soup with pumpkin is ready! Bon appetit!

Cooking delicious pumpkin soup

The pumpkin is one of versatile vegetables, from which you can cook almost everything - from first courses to pastries and desserts. But soups are the best. They are not only easy to cook and surprisingly tasty, but also a real find for those who follow their figure.

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

pumpkin soup recipe

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

Ingredients:

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

Cooking method:

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

Cooking pumpkin soup with cream

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

Ingredients:

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

Cooking method:

1. We cut the vegetables into cubes and fry in oil for about 10-15 minutes.
2. Put in a saucepan, season with ginger and salt, add water and cook for about 20 minutes, and then purée with a blender or potato masher.
3. Pour cream into the resulting soup.
4. The dish is served on the table with fresh cilantro or crackers.

Cooking pumpkin soup in a slow cooker

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

Ingredients:

• Pumpkin - 0.5 kg.
• Carrot - 1 pc.
• Potato - 3 pcs.
• Onion - 1 pc.
• Broth - 0.5 l.
• Garlic - 2 tooth.
• Vegetable oil - 2 tbsp. l.
• Salt, black pepper - to taste.

Cooking method:

1. We cut the vegetables and fry them in oil in the “Baking” mode for 10 minutes.
2. Pour in the broth, put the slow cooker in the “Extinguishing” mode and cook for about 1 more hour.
3. We bring the prepared soup with a blender to a puree state, add the rest of the broth to the consistency you need, put salt and pepper.

Cooking pumpkin soup with chicken

Ingredients:

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

Cooking method:

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

How to cook pumpkin soup with cheese?

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

Ingredients:

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

Cooking method:

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

Recipes healthy food: Very tasty and Healthy puree soup from pumpkin with cream will appeal to children and adults ...

Very tasty and healthy pumpkin puree soup, will appeal to children and adults.

There are many variations of this soup, you can add various products, but the basis is always the same - pumpkin. By using it regularly, you can saturate your body useful elements which is especially useful in winter.

PUMPKIN SOUP PUREE: ONE OF THE CLASSIC RECIPES

It really is the most classic recipe. It is perfect for lunch or dinner with the whole family.

Required products:

• 1 kg pumpkin pulp;
• one bulb;
• one or two cloves of garlic;
• 30-50 grams of butter;
• 100 ml cream;
• 2 tablespoons of vegetable oil;
• 1/3 tsp Sahara;
• salt, black ground pepper - to taste.

Let's prepare the pumpkin. To do this, it should be washed well, then cleaned of seeds and peel, and then cut into cubes.

You should also clean and finely chop the onion. We do the same with garlic - we clean it and chop it very finely (you can squeeze it through a crusher).

Now we need to fry some food. Take a dish suitable for this (frying pan, saucepan), pour butter and vegetable oil into it, put chopped onion there, salt it, add pepper, and fry until the onion becomes transparent.

Then you need to add garlic and fry everything again. Now put pumpkin in a bowl with onions and garlic, add a pinch of sugar and fry for about six minutes.

After that, add a little more than a liter of water, wait until everything boils. Cook over low heat for twenty minutes. The pumpkin should be soft as a result.

After everything is cooked, you need to use a blender to grind the soup into a puree. Then you should add cream to the soup, salt and pepper to taste. Mix everything well.

Pumpkin puree soup is ready. Before serving, the soup can be decorated with croutons, pumpkin seeds. You can also add a sprig of greens.

PUMPKIN SOUP PUREE WITH VEGETABLES

This option for cooking pumpkin soup is suitable even for children's menu(there are no fried and strong-tasting foods in it), as it turns out to be rich in vitamins and very tender.

Soup Ingredients:

• 300 grams of pumpkin pulp;
• one celery root;
• one potato;
• one bell pepper;
• one bulb;
• salt to taste.

We put on fire a pot of water for one and a half liters. While the water is boiling, peel and cut the potatoes into cubes. It must be added when the water boils. Everything needs to be salted.

Now clean and cut the celery. Add it when the water boils with potatoes.

Now let's prepare the pumpkin. It should also be peeled, if there are seeds, then they must be removed. Now you need to cut it into pieces and add to the pan.

Peel and finely chop the onion. It should be added to the soup when the potatoes are completely cooked.

Now let's take a look at the pepper. The seeds should also be removed from it, washed and cut. Add to saucepan.

All together should cook for about three or five more minutes. We take it off the fire.

After that, you should use a blender and grind the soup into a puree. Also at this stage of cooking, cream or hard cheese can be added to it.

Before serving, you can decorate it with herbs.

PUMPKIN SOUP PUREE

Pumpkin puree soup can be prepared with any ingredients.

Ingredients of the dish:

• half a medium pumpkin;
• one glass of milk;
• one bulb;
• two tablespoons of flour;
• half a glass of grated cheese;
• nutmeg, salt - to taste.

Let's cook the pumpkin. To do this, you need to pour a little oil on it and bake it in the oven for about half an hour.

The onion needs to be peeled and cut.

Now take a dry frying pan and fry the flour on it until it turns golden. Set aside, let it cool down. Now it can be diluted with milk.

Cut the pumpkin into pieces, put in water and simmer for about seven minutes. Add the onion and simmer for another seven minutes. Now you can add flour with milk to the soup and add cheese. All you need to mix well, salt to taste.

Now take a blender and bring the soup to uniform consistency and then bring it to a boil. Add nutmeg. The soup is ready.

Before serving, it can be garnished with Brie or Camembert cheese. This cheese goes well with soup.

PUMPKIN SOUP WITH SHRIMP AND CHICKEANS PURE

The original preparation of pumpkin puree soup with the addition of shrimp and chickpeas.

Ingredients of the dish:

• pumpkin pulp - 400 grams;
• canned or boiled chickpeas - 400 grams;
• raw shrimp(large) - 400 grams;
• two cloves of garlic;
• rosemary two sprigs;
• olive oil - 3 tablespoons;
• ground nutmeg;
• salt, ground white pepper- taste.

The dish is very easy to prepare. We clean the pumpkin and cut it into cubes. We take a saucepan, pour oil into it and put squeezed garlic, rosemary sprigs, pumpkin on the bottom (choose a saucepan so that you can fry in it).

Everything is fried for about six minutes. Then add chickpeas.

If you use canned, then you can add it immediately, and if raw, then you need to cook it first. To do this, it needs to be soaked for a day, and then boiled for about an hour.

It remains to turn it into a puree. To do this, take out the rosemary and grind everything with a blender. Then add salt, pepper, nutmeg to taste.

Cook the shrimp. To do this, remove the shell, intestinal vein from them, then boil them (three to four minutes).

Now you can serve. Put shrimp in each plate and decorate with herbs.

PUMPKIN SOUP PURE FRENCH

This is a tender, elegant soup that the whole family will love.

Compound:

• 750 grams of pumpkin;
• one leek;
• 150 grams of potatoes;
• 2 tbsp olive oil;
• 1 liter of vegetable broth;
• 1 tbsp lemon juice;
• 100 grams of sour cream.

The recipe is pretty simple. We clean the pumpkin from the peel and seeds, then cut it and potatoes into cubes, cut the onion into rings.

We take a pan (for frying), add olive oil there, put vegetables in turn and fry for about ten minutes. As a result of frying, the onion should become transparent, and the vegetables should be slightly golden.

Now pour the prepared vegetable broth, cover with a lid, wait until everything boils. After that, you need to cook for fifteen minutes over medium heat. After the time has elapsed, turn off the fire.

After that, you need to add pepper to the soup (most suitable Cayenne pepper), pour required amount lemon juice. Mix everything.

Now we grind the finished soup in mashed potatoes with a blender, salt to taste and pour in the required amount of sour cream. The soup is ready.

Serve with greens, croutons or a baguette.

Cook with love!

Also delicious:

Pumpkin is a beautiful ornamental plant, and you can feed a whole family with such a “berry”! Ron Wallace, a Rhode Island farmer, has grown a 2009-pound fruit and set a world record. More like not edible fruit, but the carriage of the fairy-tale heroine Cinderella. Pumpkin is good and a set of useful substances, and impressive size, and taste. One pumpkin can make dinner! In the culinary sense, the pumpkin is unique and versatile at the same time: it is used to make desserts, appetizers, salads, main courses and soups. Pumpkin soup is healthy and nutritious: in addition, the dish is easy on the stomach, so everyone can use it. Speaking about cooking pumpkin soup, it should be said that all the recipes are simple and do not require special preparation, so any housewife will cope with this task.

Pumpkin Soup - Food Preparation

The fruit should be chosen depending on the characteristics of the dish: for example, if you are going to serve soup directly in a pumpkin, you need to prepare a medium-sized fruit. In addition, it should be noted that the pumpkin should be placed in the oven or microwave. Choose a pumpkin that is bright orange in color, ripe, so that the dish turns out juicy and tasty. Pumpkin soups are colorful and bright, especially if you use ripe fruits. Fragrant butternut squash will make the soup especially tasty. Pumpkin can be used raw or pre-baked in the oven. The fruit is baked whole or cut: this is how, according to culinary specialists, the aroma and color of the pumpkin is better manifested.

pumpkin soup - best recipes

Recipe 1: Pumpkin Cream Soup

This dish is not only attractive in appearance, but also surprisingly healthy. Delight loved ones with an unusual pumpkin cream soup, at the same time supporting the body with a storehouse of vitamins, which is so rich in orange fruit. This dish takes 40 minutes to prepare.

Ingredients:
Pumpkin - 1 pc.
Carrot - 1 pc.
Onion - 1 pc.
Chicken fillet- 250 gr.
Cream 15% fat - 200 ml.
Salt, pepper - to taste

Cooking method:

1. The top of the pumpkin must be cut in zigzag movements and the “lid” removed. Remove the seeds from the fruit with a spoon or knife. Part of the pulp from the pumpkin should be removed so that the walls become a little thinner, and the pulp will come in handy a little later.
2. Cut the chicken fillet into pieces and boil until cooked in the microwave or on the stove. After cooking chicken meat, carrots and onions are added to it, previously fried in sunflower oil. Add the pumpkin pulp without seeds to the soup and salt to taste. Put back on the stove and cook until the vegetables are soft.
3. We shift the cooked soup into a pumpkin and add cream. Beat the cream soup with a blender right in the pumpkin "container" until a homogeneous consistency, and then place it in the microwave or oven, and heat it so that the pumpkin starts up the juice a little. You can add a piece of butter to the finished soup. The soup is ready! Bon appetit!

Recipe 2: Butternut squash soup

This soup can be called soothing and amazing. Great choice For hearty dinner: worth complementing the dish green salad And fresh bread. Butternut squash usually small in size and have a tough skin. The shape of nutmeg fruits resembles an acorn, but if you do not find this type of pumpkin, ordinary pulp will do. It will take about an hour and a half to prepare the dish.

Ingredients:
Butter - 2 tbsp. spoons
Leek - 2 pcs.
Onion, finely chopped - 1 pc.
Potatoes, cut into cubes - 1 pc.
Butternut squash - 2 cups pulp
Carrot - 1 cup finely chopped vegetable
Green apple, sliced ​​- 1 pc.
Chicken broth - 1 liter
Dry white wine - ¼ cup
Cream 10% fat - ½ cup
Ground nutmeg - ¼ tsp
green onion- 2 tbsp. chopped greens

Cooking method:

1. Butter should be melted in large saucepan over low heat and add the chopped leek. Simmer until the leeks are soft and translucent, about 5 minutes. Add pumpkin, potatoes, carrots, apple and chicken broth and bring to a boil.
2. After the broth has been brought to a boil, the fire should be reduced to medium and covered with a lid. In this state, the soup is cooked for about 20 minutes until the vegetables are ready.
3. Grind the cooked soup in portions in a blender or gently beat the soup right in the pan. After turning the soup into a puree, it is poured into a saucepan and cream and wine are added. Season the dish with salt, pepper, nutmeg and cook on low heat for 5 minutes. The dish is served hot, garnished with sliced green onion.

Recipe 3: Vegetable Soup with Pumpkin

Very healthy soup-puree without meat with sour cream. Delicious and easy! You can turn the soup into a puree using a blender. The cooking time of the soup is a little over one hour.

Ingredients:
pumpkin pulp- 1.2 kg.
Butter - 1 tbsp.
Onion - 1 pc.
Potatoes - 4 pcs.
Carrots - 2 pcs.
Water - 3 glasses
Salt, pepper - to taste
Bouillon cubes - 2 pcs.
Sour cream - 150 ml.

Cooking method:

1. Vegetables - cut carrots, potatoes and pumpkin into large cubes. Onions must be fried in butter until softened. Add vegetables and simmer all ingredients for about 5 minutes, and then pour water and add bouillon cubes. For about 40 minutes, the soup is simmered over low heat in a saucepan with a closed lid.
2. Puree the soup with a blender, trying not to splatter. Dish tasting on taste qualities adding salt and pepper to taste. Remove from heat and add sour cream, and after that the soup is slightly heated, but not brought to a boil. Otherwise, the sour cream will curdle.

- Before cooking, the fillet can be fried in oil to give the soup a special taste, and the nutritional value of pumpkin soup depends on the fat content of the cream.

- If you expect to have dinner soon, choose this recipe: it does not require much effort, and the dish turns out tasty and healthy. Use the blender at minimum speed so as not to get dirty, and if you are not good at making cream soup, then it is better to grind the ingredients in portions.

- You can sprinkle the soup at the end not with green onions, but rye croutons or fried toast with cheese. Watch the cooking time of the dish so that the soup does not turn into mashed potatoes ahead of time.