What to eat with pumpkin puree soup. Creamy Pumpkin Soup

Pumpkin soup is a delicious and tasty first course. The popularity of pumpkin dishes is growing, because it is useful for maintaining and not only the organs of vision. Soups are prepared quickly and are useful for everyone without exception.

Eating the proposed recipes, monitor your health and come to your own conclusion. Undoubtedly, the nutrient richness of pumpkin is simply undeniable.

Today you will learn simple and delicious recipes for healthy soup at home.

Pumpkin soup with cream and croutons

Find out a simple first course recipe that is healthy and delicious.

Cooking:

1. Peel the pumpkin and cut into large pieces.

2. Cut the onion into small cubes, lower it into a saucepan with a thick bottom, pour in the oil and put on fire. Simmer for 2 minutes over low heat.

3. Cut the carrots into rings or cubes and lower them to the onion, mix, close the lid and simmer for another 3 minutes until the vegetables are soft.

4. 2 cloves of garlic chop into pieces. Finely chop the parsley.

5. In a saucepan with stewed vegetables, put chopped garlic and pumpkin cubes. Boiled water in an amount of 0.5 liters is poured hot into a saucepan. Cover the pot with a lid and simmer for 10 minutes.

6. In the meantime, let's make delicious croutons. Take a white loaf, cut into slices, cut off the crusts and form cubes. Put parchment paper on a baking sheet, pour slices of bread on it and sprinkle with salt and spices.

Drizzle them with a little olive oil on top and mix so that both croutons and pumpkin soup are tasty. Bake in the oven at 150 degrees C until done.

7. In a saucepan with vegetables, add parsley, salt, pepper and you can add more ground coriander.

8. Using an immersion blender, turn the soup into puree soup.

9. Then add the cream, mix, taste, bring to a boil and the pumpkin soup is ready.

10. Pour the first course into a plate, put crackers, decorate with herbs and enjoy the taste.

Nice to eat!

Delicious pumpkin soup with ginger

Required:

• pumpkin - 1 kg
• bulb - 1 pc.
• garlic - 3-4 cloves
• grated ginger root - 1 teaspoon
• salt - to taste

Cooking method:

1. Peel and cut into small pieces: onion, garlic, pumpkin.
2. Lightly stew in a pan: ginger, pumpkin, garlic, onion.
3. Then salt and pour the vegetable mixture with 1 liter of boiling water. Simmer for 320 minutes until the pumpkin is done.
4. Let the vegetables cool and grind in a way convenient for you. Pour the resulting puree back into the pan, bring to a boil and serve with sour cream and rye croutons.

How to cook baby soup with pumpkin and semolina

Please remember that due to the high content of carotene, pumpkin is a highly allergenic product. Therefore, children with a tendency to allergic diseases should be given yellow gourd with great caution.

Required products:

• pumpkin - 1/2 kg
• milk - 4 cups
• water - 2 glasses
• semolina - 2 tablespoons
• butter - 2 tbsp
• sugar and salt - to taste

Cooking method:

1. Clean and wash the pumpkin. Cut it into slices or cubes.
2. Put everything in a saucepan with a thick bottom, put the butter and simmer.
3. Then pour in boiled milk, add salt, sugar and simmer for 10-15 minutes.
4. At the end of cooking, pour 2 cups of boiling water into pumpkin soup, pour semolina in a thin stream.
5. Mix everything thoroughly, let it boil, turn off the heat and let it brew.

Video on how to make creamy pumpkin and celery soup

Check out the recipe for the original and delicious soup.

Eat and remember that you strengthen your body with useful potassium.

Stary Oskol pumpkin stew with millet

Learn the recipe for chowder according to an old recipe.

Required products:

• pumpkin - 300 g
• milk - 1 liter
• millet - 1/4 cup
• melted butter - 1 tbsp. spoon
• honey - 1 tbsp. spoon

Cooking:

1. Wash the pumpkin, peel and cut into cubes.
2. Put the cubes in boiling milk or a mixture of milk and water and cook until half cooked.
3. Roast the millet in a dry frying pan, cover with cold water and cook until half cooked in a separate saucepan.
4. Combine the soup with millet, honey and cook until tender.
5. Fill the chowder with butter.

Pumpkin puree soup with potatoes

Find the taste of potatoes combined with pumpkin.

Ingredients:

• hard-skinned pumpkin - 800 g
• white bread croutons - 250 g
• potatoes - 300 g
• milk - 4-5 cups
• butter - 3 tbsp. spoons
• sugar - 2 teaspoons
• ground cinnamon - on the tip of a knife
• salt - to taste

Action plan:

1. Peel pumpkin and potatoes. Cut potatoes into pieces.
2. Remove seeds from pumpkin, wash and cut into thin slices.
3. Put all the pieces in a bowl. pour 3-4 glasses of water, add salt, sugar, butter and cook over low heat for 25-30 minutes.
4. Then add the croutons fried in oil, stir and boil.
5. After boiling, strain, rub the puree through a sieve, dilute with hot milk until the density of sour cream and season with oil.
6. You can lightly sweeten the soup with a mixture of sugar and cinnamon.

Diet pumpkin soup - video recipe

Check out the recipe for a fat burning soup with the presence of many healthy vegetables.

Such a recipe can be prepared all year round, there would be a pumpkin.

All the recipes considered are useful for the human body. Introduce pumpkin soup into your diet and diversify your daily menu.

How to cook a pumpkin quickly and tasty - I have been tormenting my girlfriends with this question lately. And I was advised pumpkin soup-puree. I was completely delighted and made a classic recipe for you. The recipe was partially borrowed from Yulia Vysotskaya, but with my additions. The soup is very bright, tender, low-calorie. In general, in my opinion this is the best use for pumpkin. It can be cooked with both cheese and cream. This recipe uses cheese.

Pumpkin puree soup - a classic recipe

Products:

Half a kilo of pumpkin

four potatoes,

one head of onion

a couple of cloves of garlic

one hundred grams of any cheese (in my bath),

water - 1.3-1.5 liters, depending on the density you want (I had one and a half liters, I would like a little thicker)

Spices to taste, in this case:

bay leaf

half a teaspoon of sweet paprika (but you can use 1 cm red pepper pod),

pepper, salt.

You can also 1 tsp. ginger or curry.

How to cook pumpkin quickly and tasty

1. Cut half a kg of pumpkin into large pieces

2. Put in a saucepan, add 1.3-1.5 liters. water (I would recommend 1.3 for a thicker soup), bay leaf. Turn on a strong fire.

3. While the pumpkin is boiling, cut 4 potatoes.

3. When the pumpkin boils, add the potatoes, reduce the heat to medium and let it cook for about ten minutes.

4. Finely chop the onion head and a couple of garlic cloves. Fry in oil until golden brown.

5. When the potatoes and pumpkin are ready, add the fried onion to them, salt, pepper, put half a teaspoon of paprika and other spices to your taste (which I listed above). We remove from the stove and take out the lavrushka. Now make cream soup with a blender. I don’t have an immersion blender, I just rubbed it through a colander with a pusher. Add 100 grams of cheese - creamy, melted or regular to the soup puree. Place back on the stove and heat, stirring, until the cheese is melted. Soup may boil at the same time.

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.

In the culinary piggy bank of every housewife, there must be recipes for not only tasty, but also healthy dishes. One such recipe is pumpkin puree soup, which is great for kids, diet menus, or just a light lunch.

Creamy Pumpkin Soup

Pumpkin puree soup is an opportunity for every housewife to feed her family with a delicious and refined first course.

Ingredients:

• 600 g pumpkin pulp;
• one carrot and one onion;
• four cloves of garlic;
• 300 g potatoes;
• 150 ml of heavy cream;
• salt, seasonings to taste;
• 1.5 liters of water (broth).

Cooking method:

1. For cream soup, you should not use a vegetable with a thick skin, in such fruits the pulp is rough and boils for a long time. Muscat varieties with tender pulp will be a good choice.
2. So, we cut the pulp of the pumpkin into squares 1 cm thick. We cut the potato tubers with arbitrary cubes, chop the onion and garlic, chop the carrots on a grater.
3. Pour a little oil into the pan, heat and add the onion and garlic, sauté the vegetables for five minutes. After adding the carrots, fry the ingredients for another five minutes.
4. Now lay the pumpkin, pour water (broth) and after five minutes put the potatoes, cook until all the vegetables are soft.
5. Immerse the blender in the pan and grind the ingredients to a puree.
6. It remains only to pour in the cream, add spices to taste, heat the soup for a couple more minutes and you can serve the dish to the table along with croutons.

How to make Chicken Soup

Due to their pleasant taste and delicate texture, creamy soups are considered a real delicacy. Such a soup can be cooked from vegetables alone or meat can be added, which will make it more satisfying.

Ingredients:

• 420 g of chicken meat;
• 255 g pumpkin pulp;
• onions and carrots;
• 255 g potatoes;
• salt, pepper, oil;
• one and a half liters of water.

Cooking method:

1. At the first stage, we cook chicken meat until tender.
2. Chop the pumpkin pulp into cubes, put it in a saucepan, pour two glasses of water and boil the vegetable until soft.
3. Cut the cooked meat into cubes.
4. We filter the broth, put potato cubes in it, cook until the root crop is ready.
5. Saute chopped onions and grated carrots in oil.
6. In a blender thicket we put vegetable roast, boiled potatoes and pumpkin, pieces of meat, pour in a glass of broth and turn the ingredients into puree.
7. We put the soup on the fire, if it turned out to be too thick, then add the broth, add the spices, heat for five minutes and serve the creamy soup with chopped herbs and croutons.

Pumpkin puree soup in a slow cooker

In a slow cooker, you can also cook a delicious and healthy pumpkin cream soup.

Ingredients:

• 480 g pumpkin (pulp);
• carrot and onion;
• a spoonful of olive oil;
• a spoonful of ready-made spices;
• garlic;
• water (broth);
• a couple of pinches of dried garlic;
• thin slices of baguette.

Cooking method:

1. We will serve the finished cream soup with crackers, you should not buy them in the store, because you can do everything yourself. To do this, cut the baguette into cubes, sprinkle them with salt, dried garlic and other spices of your choice. Spray the blanks with olive oil and dry in the oven until golden brown (temperature 110 ° C).
2. Now let's move on to the soup. Everything is simple here: chop the onion, grate the carrots and cut the pumpkin into cubes.
3. We turn on the device to the "Frying" mode, heat the oil in the bowl, add all the vegetables at once, overcook for 5 minutes.
4. After that, pour in water (broth) so that the liquid covers the contents of the bowl by 2 cm. Switch the device to the “Cooking” mode and start it for 20 minutes.
5. After the signal, the soup can be pureed with a blender.
6. In the already prepared soup, put chopped garlic, mix, pour into plates and sprinkle with crackers.

The original ginger recipe

Creamy pumpkin soup with ginger is not just a soup, but a real culinary gem. The soup turns out not only tasty, but also very healthy, because each ingredient has its own miraculous properties.

Ingredients:

• 425 g pumpkin;
• 35 g ginger;
• one carrot and one onion;
• 110 g celery;
• two cloves of garlic;
• oil, water, spices.

Cooking method:

1. Grind the pumpkin into small cubes, finely chop the garlic, chop the onion, celery and carrots.
2. We heat the oil in a saucepan, first we pass the onion, garlic and ginger, then we lay the rest of the vegetable preparations, pour water and cook until they are fully cooked.
3. Using a blender, we get a puree soup, which we flavor with spices, warm it up and you can set the table.

From pumpkin and zucchini

Cream soups are popular all over the world. They are light, tasty, tender, and cooking them is simple and easy. Today we are preparing pumpkin puree soup with zucchini, it turns out appetizing and satisfying.

Ingredients:

• two small zucchini;
• 425 g pumpkin pulp;
• bulb;
• 110 ml cream (milk);
• liter of water (broth);
• spices, herbs, oil.

Cooking method:

1. In a saucepan with oil, sauté the finely chopped onion. As soon as the vegetable becomes transparent, lay the zucchini and pumpkin bars, pour in water and simmer the vegetables until soft.
2. After adding water or broth, put any spices and boil the soup for another 10 minutes.
3. Now we introduce a dairy or cream product, let the contents of the saucepan boil and remove from heat.
4. After the soup has infused a little, puree and return to the fire, heat to a light boil and the creamy soup is ready. Serve with parsley and croutons.

Pumpkin soup with chicken broth

Pumpkin puree soup can be boiled in plain water, but it tastes best in chicken broth.

Ingredients:

• bird breast;
• 380 g pumpkin;
• three potatoes;
• carrots and onions;
• two cloves of garlic;
• oil, spices.

Cooking method:

1. We cut the breast into cubes, pour water and send it to the stove to cook.
2. While the meat is being cooked, we chop the potatoes and pumpkin into cubes, grate the carrots, finely chop the cloves of the spicy vegetable and chop the onion into half rings.
3. As soon as the meat is almost ready, we fall asleep potatoes and pumpkin.
4. Saute onions and carrots for five minutes, send the fry to the rest of the ingredients along with all the spices and cook until soft.
5. Now we put the garlic, grind it with a blender, warm the soup a little and remove it from the stove.

Indian style

We offer an unusual version of creamy pumpkin soup - in Indian style. Of course, such a pumpkin soup is not suitable for a child, but adults will definitely like it.

Ingredients:

• 1 kg pumpkin, already chopped into cubes;
• 1.5 kg of potatoes chopped into cubes;
• 2 tbsp. spoons of ghee and vegetable oil;
• under Art. a spoonful of chopped garlic and grated ginger;
• under Art. spoons of curry and brown sugar;
• head of red onion;
• two tablespoons of fresh thyme;
• two tablespoons of grated orange zest;
• cinnamon stick;
• ¼ cup cream;
• ¼ cup coconut milk;
• six cups of chicken stock;
• a pinch of nutmeg;
• two bay leaves;
• habanero pepper (chopped).

Cooking method:

1. Pour potatoes, pumpkin, melted butter, brown sugar, salt and pepper into a bowl, mix and spread in a mold, bake for 1.5 hours.
2. Saute onions in oil along with pepper, garlic and ginger. Then add orange peel, thyme, curry, nutmeg, bay leaf and cinnamon to them. We simmer for a few minutes. If you can't find a habanero pepper, you can substitute chili peppers for it.
3. We send the baked vegetables to the rest of the ingredients, pour in the broth, simmer for 30 minutes, and then cool for 15 minutes.
4. Grind the third part of the soup with a blender and return to the pan, pour in the cream, coconut milk, warm (do not boil) and turn off the heat.
5. Decorate the finished soup in Indian style with herbs and watermelon seeds.

Bright and healthy pumpkin cream soup is a hearty and at the same time dietary dish, suitable for breakfast and lunch, in the children's menu and for the festive table. Ready-made pumpkin soup can be seasoned with ginger, cloves, paprika, curry, garlic, it can be cooked for the first and for dessert, add meat, fish, cook with vegetables, serve with milk and cheese, meatballs, croutons and herbs.

Since pumpkin broth contains fat-soluble components, it is necessary to improve their absorption by the body. To do this, pumpkin dishes are diluted with milk, cream or melted butter is added. The classic version is pumpkin soup puree with cream.

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Description

With ginger and cream

• 0.5 kg of pumpkin;
• 500 grams of water;
• 1 onion;
• 15 g fresh garlic;
• 2 teaspoons grated root or 1 teaspoon dried ginger;
• 100 gr cream;
• sun-dried tomatoes - 80 gr;
• pinch of chili

Cooking sequence

1. Finely chop the garlic and onion, throw the vegetables into a frying pan to stew in oil.
2. Cut the pumpkin into medium-sized cubes, fill with water. Cook for 5 minutes, salt, and another 15 minutes over low heat.
3. Add the prepared onion-garlic mixture, ginger to the pot with the pumpkin and cook on the stove for 20 minutes.
4. Season with cream, season with chili and beat with a blender until a delicate consistency is formed and there are no lumps / pieces.
5. Decorate the puree soup with sun-dried tomatoes, pumpkin seeds or nuts.

ATTENTION. Ginger for soup can be taken dried and fresh. My ginger root, peel and rub on a "carrot" grater, add to the soup at the rate of 1 teaspoon - for 2 servings.

You can cook mashed soups with a variety of products with the addition of cream, recipes are described in detail on.

Watch a helpful video for making ginger and cream soup puree:

Prepare according to the classic recipe with carrots and onions, but without the addition of cream.

• Suitable for a dairy-free diet.
• Pumpkin puree soup without cream can be boiled in chicken broth.
• We suggest replacing cream with processed cheese, which is thrown into the soup before immersing the blender and whipped together with vegetables.

Serve pumpkin soup puree without cream with herbs - mint, green onions, you can sprinkle with lime or lemon juice.

Alternatively, you can prepare such a puree soup without frying: boil all the vegetables in a saucepan with water for about 30 minutes, add milk or cream and beat with a blender.

Serve with crackers, you can grate a little hard cheese into the dish, cut into pieces of feta, sprinkle with chopped dill, parsley. Nutmeg, curry and a little chili in puree will be appreciated by thrill-seekers. You will find the recipe for diet puree soup