Soup puree from zucchini and pumpkin. Vegetable puree soup - a gentle first course

See the recipe for the dish with a photo below.

One of my favorite vegetables is the bright orange pumpkin. I especially like to cook pumpkin soups. You probably remember my and more satisfying version -. And today I will share another recipe for a delicious vegetarian pumpkin soup with vegetables. This soup does not contain meat, but includes butter and milk (keep this in mind when compiling your menu).

The airy homogeneous consistency of this soup and a pleasant delicate taste will appeal to all lovers of mashed soups. In this recipe, unlike the previous ones, I changed the cooking technology. First, we will fry the vegetables for the soup in butter, and then boil with the addition of water or broth. Well, are we ready?

pumpkin soup recipe with zucchini

Cooking time - 30 minutes. To make 4 servings of soup, take:

• 300 grams of pumpkin pulp;
• 1 small young zucchini;
• 2 small onions;
• 4-5 tomatoes;
• 50 grams of butter;
• 3 tbsp dry milk;
• 2 bay leaves;
• 800 ml of broth or water;
• ½ tsp turmeric;
• salt and pepper to taste;
• a mixture of dried roots for soup to taste;
• dried herbs optional;
• crackers for serving.

As for dried roots, I prepare a mixture of chopped parsley roots, onions and carrots in an electric dryer. You can buy this mixture at the store and use it in dishes. I put dried roots in almost all soups for a brighter and richer taste.

In this soup, you can also add dried herbs to your taste - I put a little thyme and oregano.

For the preparation of pumpkin puree soup, I used a special cast-iron dish (duckling). You can take any pan with thick walls, a cauldron or a saucepan with high sides. This soup can be cooked both in water and in any prepared broth.

Adapting this recipe for vegan is easy enough. Replace butter with vegetable oil, and instead of cow's milk powder, put a vegetable analogue - soy milk powder.

How to make Pumpkin Soup

Wash vegetables, peel and cut into cubes. Dissolve the butter and fry the onion in it first over medium heat for 5 minutes. Then add cubes of pumpkin and zucchini, close the lid. Fry the vegetables, stirring, over medium heat for 5-7 minutes. Add sliced ​​tomatoes and simmer in its own juice for another 5 minutes.

Pour the fried vegetables with hot water or broth, put the bay leaf and let it boil under a closed lid. After boiling, cook on low heat for 5-7 minutes, adding dried roots and herbs.

2 minutes before the end of cooking, put turmeric in the soup, it will give a pleasant yellow-orange hue and a spicy aroma. At the very end, we remove the bay leaf and skins separated from the tomatoes from our soup. Salt the soup to taste and add dry milk.

It remains only to remove from heat and turn our soup into a delicate cream with an immersion blender. Serve pumpkin cream soup with crackers or bread. The creamy taste and spicy aroma of this pumpkin soup will give you moments of pleasure during lunch or dinner. Bon appetit!

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Sometimes you really want to eat something light, airy and weightless, but at the same time satisfying and nutritious.

Vegetable puree soups are ideal for these occasions.

Vegetable Puree Soup - General Cooking Principles

Surely everyone knows that soup must be present in the diet of every person. Soups have a beneficial effect on the work of the stomach and intestines, give a boost of energy for a long time. But not everyone loves the first courses, using them only as an addition to the main dishes.

However, puree soups can change the situation. Today there is great amount all kinds of puree soups: meat, fish, vegetable, mixed, legumes and even fruit. But perhaps the most delicious, interesting and varied are vegetable puree soups. You can cook vegetable puree soup from any vegetable, experimenting in mixing ingredients, adding interesting ingredients: cream, sour cream, cheeses, herbs. Prepare vegetable soups-puree on water, vegetable broths.

Vegetable soup is ideal for both an adult table and a children's menu. People who watch their figure should also introduce such a light, low-calorie, but satisfying dish into their daily diet.

So what is the difference between vegetable puree soup and regular soups? Why is a rare person able to refuse such an unusual dish? The main feature of a vegetable, and indeed of any puree soup, is its delicate texture, because all the ingredients of the dish are carefully ground and ground, thanks to this feature, puree soup can pass both for the first course and for the second. Air structure, pleasant color, delicate, amazing taste - you should definitely learn how to cook a healthy dish in the form of vegetable puree soup.

1. Vegetable soup-puree "Zucchini with cheese"

Ingredients:

Half a kilo of young zucchini;

Two onions;

Two cloves of young garlic;

One and a half liters of water or vegetable broth;

150 grams of processed cheese;

Salt and pepper;

Parsley, dill, any other greens of your choice.

Cooking method:

1. Rinse the main ingredient of vegetable puree soup: zucchini. It is best to use a young fruit, unlike a mature zucchini, there is no fuss with it, you just need to wash and cut off the tips. If you only have an old zucchini, you will first need to get rid of the hard peel and seeds.

2. Cut the peeled onion into cubes. Grind the garlic by rubbing it on a fine grater, passing it through a press or cutting it with a sharp knife.

3. Put the zucchini cut into medium pieces, chopped garlic and onion in a suitable size pan, cover everything with broth or plain water.

4. Cook, setting the fire to a minimum, about a quarter of an hour, if the zucchini is ripe - twenty minutes.

5. Add processed cheese cut into small cubes or bars. Cook, stirring constantly, until the cheese is completely melted.

6. Salt, add pepper to taste.

7. Remove the pot of vegetables from the heat. Using an immersion blender, puree all cooked ingredients. Or pour the entire contents of the pan into the bowl of a blender, food processor, bring to a puree consistency.

8. Put the vegetable puree soup in portioned plates, garnish with finely chopped greens.

2. Vegetable soup-puree "Pumpkin-zucchini"

Ingredients:

600 grams of zucchini;

600 grams of pumpkin;

One medium bulb;

Three cloves of garlic;

0.3 liters of water;

Salt pepper;

50 gram piece of hard cheese;

30 ml of olive oil;

250 ml 20% cream.

Cooking method:

1. As in the previous recipe, it is best to take young vegetables.

2. So, rinse the zucchini, cut into medium-sized pieces that are convenient for cooking.

3. Wash the pumpkin, cut it into two parts. Take out the seeds with a spoon, clean the fruit from sinewy fibers, cut off the skin, cut into pieces.

4. Cut the peeled garlic and onion into rings.

5. Grate the cheese on a medium or small segment of the grater.

6. Pour olive or sunflower oil into a saucepan with thick walls and a bottom, fry garlic and onion on it until transparent. Do not overcook, vegetable puree soup does not need the smell of overcooked onions. Two to three minutes over medium heat will be enough.

7. Add chopped zucchini and pumpkin, pour half a glass of water, simmer for 30 minutes.

8. Grind the prepared vegetables with an immersion blender without removing the pan from the stove and without turning off the gas.

9. Add cheese, remaining water, cream, salt, pepper to a homogeneous creamy vegetable consistency.

10. Cook after boiling for 5-10 minutes, until the cheese is completely melted into a fragrant puree soup.

11. Before serving pumpkin-zucchini vegetable puree soup, leave for about ten minutes.

3. Vegetable soup-puree "Tomato"

Ingredients:

One and a half kg of juicy, fleshy tomatoes;

Two onions;

One carrot;

Three cloves of garlic;

Two tablespoons of tomato paste;

A liter of vegetable broth;

15 grams of butter;

35 ml of olive oil;

Salt - to taste;

Parsley.

Cooking method:

1. Peel the garlic, onion, carrot. Cut everything into small, but not small pieces.

2. Remove the skin from the washed tomatoes with a knife. If the process is difficult, you can first pour boiling water over the vegetables, then dip them in cold water, so the tomato peel will be removed without much difficulty.

3. Heat olive oil and butter in a saucepan or thick-walled saucepan, put onions, carrots and garlic. Simmer for 5 minutes until golden brown, stirring occasionally with a spatula.

4. Add two tablespoons of tomato paste, pour in the broth, mix.

5. Put the chopped tomatoes, after boiling, reduce the heat and cook until cooked for no more than 30 minutes.

6. Cool the finished soup slightly, transfer to a blender bowl, grind to a puree state. If you have an immersion blender, blend the vegetables right in the pot.

7. Put the pot with tomato vegetable puree soup on the stove, add salt, put pepper, chopped herbs, after boiling, sweat for seven minutes.

8. You can use tomato puree soup both cold and hot. Top with sour cream if desired.

4. Vegetable soup-puree "Carrot"

Ingredients:

Three large carrots;

One large onion;

Two cm of ginger root;

500 ml of broth cooked on vegetables;

20 ml of olive oil;

Half teaspoon ground coriander

Salt pepper.

Cooking method:

1. Peel the ginger root, onion and carrot.

2. Cut the prepared ingredients into any shape convenient for you.

3. In a saucepan with a thick bottom, cauldron or stewpan, pour olive oil, put the onion, simmer over medium heat until soft.

4. Add ginger and carrots, fry until golden, then pour in the broth or water.

5. Boil the ingredients for about 10 minutes, add salt, pepper, coriander. Stir.

6. Remove the cauldron from the heat, grind all the ingredients with an immersion blender to a creamy consistency.

7. Return the container with vegetable puree soup to the stove, after boiling, cook for about ten more minutes on the slowest fire.

8. Before pouring the soup into a bowl, let the dish brew for a few minutes.

9. Serve the dish hot, you can sprinkle the vegetable puree soup with chopped almonds, fried chickpeas, herbs.

5. Vegetable soup-puree "Spinach"

Ingredients:

200 grams of fresh spinach;

garlic clove;

Small bulb;

350 ml of water or any vegetable broth;

100 ml 20% cream;

Pepper, salt;

10 ml of olive oil, you can use regular vegetable oil.

Cooking method:

1. Carefully sort the spinach, the greens should not be spoiled. Rinse it, drain it in a colander or just put it on a plate, let the excess water drain.

2. Peel the garlic and onion, cut into not very large pieces. The form can be absolutely any, in the future all the ingredients are still ground.

3. Saute the onion and garlic in oil for five minutes until golden brown.

4. Add spinach leaves torn into two or three parts, salt, pepper.

5. Simmer over low heat for seven to eight minutes until the spinach softens.

6. Pour in water or broth, after the first bubbles appear, remove the saucepan from the heat.

7. Grind all the ingredients until smooth, the consistency should be tender and airy, the presence of lumps is unacceptable.

8. Put the soup pot back on the fire, bring the mass to a boil, pour in the cream in a neat, even stream.

9. Reheat vegetable soup, but do not bring to a boil, otherwise the cream may curdle.

10. Steep vegetable spinach soup after turning off the gas for about ten minutes.

6. Vegetable broccoli soup

Ingredients:

A kilogram of broccoli;

15-20 ml of vegetable oil;

One bulb;

Three cloves of garlic;

One potato;

Salt pepper;

Liter of water;

20 ml soy sauce;

Half a teaspoon of ground paprika;

10 grams of sugar.

Cooking method:

1. Cut off the stalk of broccoli cabbage, disassemble it into inflorescences.

2. Put the broccoli in a colander, rinse well in cool water. Leave the cabbage in a colander to drain all the liquid.

3. Peel the garlic, onion, potatoes. Cut everything into small cubes.

4. Heat the oil in a saucepan, put the chopped onion and garlic, simmer for two minutes.

5. Add broccoli, potatoes, pour in one liter of water.

6. Bring the soup to a boil, then reduce the heat and simmer for 20-30 minutes until all available vegetables are fully cooked.

7. Add salt, paprika, pepper, granulated sugar, soy sauce. Stir.

8. Bring the soup to a puree state, using a blender for this purpose.

9. Let the prepared vegetable soup puree for about five minutes before serving.

7. Vegetable soup-puree "Potato with mushrooms"

Ingredients:

600 grams of potatoes;

10 ml grows. oils;

Two small bulbs;

250 grams of fresh champignons;

500 ml 15% cream;

150 ml of water;

Salt pepper;

Cooking method:

1. Wash mushrooms, dry, cut into slices.

2. Remove the husks from the bulbs, cut a quarter into rings.

3. Peel the potatoes, wash, dry, cut into cubes or sticks.

4. Pour water into the pan, put the potatoes in it. After boiling, slightly salt the potatoes, bring the vegetable to readiness. Drain the water completely. Use a potato masher to make mashed potatoes.

5. Pour oil into a preheated pan, put onion, fry it to a delicate shade of gold.

6. Add champignons to the onion, fry until the mushrooms are fully cooked.

7. Transfer the onion and champignons to the blender bowl, grind the ingredients until smooth.

8. Transfer the mashed potatoes to the bowl with the mushroom mass, use the blender again.

9. Put the fragrant mass in a saucepan, add salt, pepper if desired, pour in the cream.

10. Bring the puree soup to a boil, but do not boil.

11. Whisk the potato soup well again before serving.

12. Garnish with chopped herbs.

8. Vegetable soup-puree "Beetroot"

Ingredients:

400 grams of beets;

400 grams of potatoes;

Salt pepper;

One non-sour apple;

One bow;

420 ml of water or vegetable broth;

250 ml 10% cream;

15-20 ml of lemon juice;

One bay leaf;

180 grams of sour cream;

15 grams of ground coriander;

100 grams of greens.

Cooking method:

1. Without peeling, rinse the beets thoroughly under running water.

2. Put the vegetable in a saucepan, pour in water, boil until tender.

3. Peel apples, remove seeds and core.

4. Peel the potatoes and onions as well.

5. Cut the apple, potato and onion into small cubes.

6. Put the prepared chopped ingredients in another pan, pour the vegetable broth, cook for no more than fifteen minutes until the vegetables are fully cooked.

7. Remove the finished beets from the water, cool. Remove the skin from it, cut it and lay it on the rest of the vegetables.

8. Add lemon juice, salt, coriander, pepper.

9. Boil for fifteen minutes, then throw a bay leaf into the mass. Cool to room temperature.

10. Take out the bay leaf, pour some of the broth into a separate glass. Perhaps it will still come in handy for you, it all depends on how thick you prefer the vegetable puree soup.

11. Pour cream into a saucepan with vegetables, add sour cream. Using an immersion blender, blend all ingredients until pureed.

12. Put the pan on a slow fire, bring to a boil and immediately remove from heat.

13. Serve with lots of chopped greens.

9. Vegetable soup-puree from baked sweet peppers with salad

Ingredients:

Three Bulgarian sweet peppers;

550 ml water or vegetable stock

One bow;

25 grams of butter;

130 ml of heavy cream;

Pepper, salt;

Ten crab sticks;

40 grams of 30% sour cream;

50 grams of green onions;

50 grams of chives.

Cooking method:

1. Rinse the peppers, carefully remove all the seeds, cut off the stem, cut into two parts.

2. Bake the peppers in an oven preheated to 180 degrees for twenty minutes.

3. Fry peeled and quartered onion rings and diced peppers in butter until soft.

4. Pour the stock over the vegetables. Simmer over low heat for about fifteen minutes.

5. Add salt, pepper, pour in preheated milk. Immerse the blender in the mass, grind all the ingredients to a puree state.

6. Cut crab sticks into neat small cubes. Mix them with chopped green onions and chives, season with sour cream.

7. Put crab salad in the center of each portioned plate using a special metal ring, fill the island with vegetable soup-pepper puree, garnish with herbs.

Any mashed vegetable soup can be served with fried bacon pieces, grated cheese, and many, many different greens.

Also, vegetable puree soups are sprinkled with grated nuts, roasted chickpeas, sesame seeds.

Vegetable puree soups are very tasty with croutons or crackers.

The croutons are made from the freshest bread. The loaf is cut into neat cubes one centimeter in size, fried in a dry frying pan until a pleasant golden color.

In order for the croutons to have a pleasant garlic flavor, first put finely chopped garlic into the pan and pour in a few drops of olive oil, after frying for two minutes, the garlic is removed, and pieces of bread are laid out in this pan.

I suggest you try a delicious and light pumpkin and zucchini cream soup. For this recipe, we need the simplest ingredients.

The recipe contains the necessary ingredients for making pumpkin and zucchini soup for 4 people.

Compound:

• 1/2 small pumpkin;
• two light zucchini;
• half an onion;
• 4 small cloves of garlic;
• coarse salt.

Note to the hostess: For velvety, there is no need to add potatoes to the soup, as the pulp of the pumpkin turns the soup into a creamy mass. Also, to add velvety, you need to use young zucchini no more than 30 cm long. In the absence of light zucchini, you can use zucchini. In this case, you will need 4 zucchini. Choose thin and firm zucchini.

Pumpkin and zucchini cream soup - step by step cooking recipe:

Preparation stage

Step 1: Using a large knife, cut the pumpkin into pieces so that you can easily remove the hard skin.
Step 2: Remove the seeds and any fibrous parts of the pumpkin so that only the smooth, orange flesh remains.

Step 3: Cut off the tops of the zucchini. Cut the zucchini into pieces without peeling them.

Step 4: Wash all these vegetables in cold water, then cut them into cubes. Cut the pumpkin into smaller pieces, as its flesh is firmer.

Step 5: Peel the onion and garlic. Finely chop them.

Step 6: Place all vegetables in a cast iron bowl.

Step 7: Cover the vegetables with water and add a pinch of coarse salt to taste.

Cooking stage

It is good to use a pressure cooker or slow cooker for this recipe as it allows you to split the cooking time in half.

Step 1: Once you have placed the vegetables, water, and salt in the pot, cover it with a lid and let it simmer over a fairly high heat.

Step 2: After boiling, reduce the flame and cook over moderate heat.

Step 3: Boil the soup for 30 minutes.

Step 4: Mix the soup with a blender until a homogeneous mass is obtained.

Cream of pumpkin and zucchini soup is ready! Serve the soup hot, adding sour cream if desired.

02.10.2015

Autumn gave us a rich harvest of vegetables and fruits, just have time to enjoy this abundance. And meat dishes have already faded into the background, more and more vegetable food is in use. I remember that in a well-known folk tale, a serviceman cooked porridge from an ax, but I decided to cook pumpkin and zucchini cream soup in chicken broth.

After all, a healthy vegetable cannot be spoiled by anything, no matter what you add to it. In addition, this is just the perfect version of a healthy soup for small children and infants. And those who do not have a special love for such products will not even guess what it is made of. And if you cook this soup not in broth, but in water, you get a wonderful, pure

Ingredients for 3 (approximately) servings of Pumpkin Cream Soup:

300 g of pumpkin and zucchini;
onion - medium head;
spices (salt and a mixture of peppers) - to taste;
carrots - a medium-sized root crop;
sweet pepper - 1 pod;
potatoes - 2 small tubers;
garlic - a small clove;
vegetable oil - about 50 ml;
milk (cream is even better) - 130 ml;
fresh chicken broth - 500 ml.

Cream soup preparation time - no more than 30 minutes.

Recipe with step by step photos:

First of all, we prepare the vegetables. We remove the peel from the zucchini and pumpkin - oh, and this is hard work! The peel of the orange beauty is thick, dry, does not want to separate from the pulp. But the victory is still ours.

We remove the insides with seeds (including the pepper). Peel carrots, potatoes, onions and garlic. Rinse everything thoroughly with cold water.

We cut potatoes and pumpkin into small cubes, rhombuses, rectangles (as it turns out), and carrots into circles (about 4 mm thick).

Pour the chicken broth into the pan, then lay the chopped vegetables, put on the fire and cook at a low boil until they become soft.

In the meantime, let's take care of the rest of the vegetables. Randomly cut the garlic with onions (it doesn’t matter, large or small), pepper - into strips, and zucchini - into thin slices of small size.

Pour a little oil into the pan, then load the spicy vegetables, fry for four minutes. Then add the zucchini and simmer under the lid until the ingredients are ready.

We combine all the vegetables in a saucepan, first draining the liquid from them into a separate container, and using a blender turn everything into a puree.

Autumn is pumpkin season. A vegetable will add color to a cloudy day, and at the same time saturate any gourmet. Pumpkin puree soup is a light and nutritious dish that is prepared using a blender.

Pumpkin is combined with fragrant spices and other vegetables - you can add zucchini, tomatoes, carrots are ideal in soup. Exquisite taste will help to add forest mushrooms, and chicken will add nutrition.

If you want to make a more dietary option, replace cream with vegetable broth in recipes, the dish turns out to be no less tasty. Pumpkin puree soup doesn't take long to make, and the result is an incredibly flavorful lunch.

Cream adds tenderness and makes the consistency homogeneous. The better the pumpkin is boiled, the tastier the soup will be - there will be no lumps in it. Croutons add charm to the dish - you can cook them yourself by frying them in olive oil with garlic, or you can buy ready-made ones.

Ingredients:

• 1 kg pumpkin pulp;
• 1 onion;
• a glass of cream;
• 1 medium carrot;
• salt pepper;
• garlic croutons.

Cooking:

1. Peel the pumpkin from the peel and seeds, then boil it - it should become very soft.
2. Chop the onion, grate the carrot. Fry vegetables in a pan.
3. Grind the pumpkin, onion and carrot in a saucepan with a blender. Salt and pepper in the process. Heat the puree by turning on the stove at medium power.
4. Gradually add cream and stir.
5. Boil for a total of 20 minutes. Add croutons before serving.

In combination with zucchini, pumpkin reveals its taste. To add nutrition to the soup, cook it with potatoes - it will turn out thicker.

Ingredients:

• 0.5 kg of pumpkin pulp;
• 1 onion;
• 0.3 kg zucchini;
• 1 carrot;
• 3 potatoes.

Cooking:

1. Clean the pumpkin and zucchini from seeds and peel.
2. Cut into cubes, boil for 20 minutes.
3. Peel the potatoes, boil, drain the water into another container. Salt during the cooking process.
4. Fry onions with carrots.
5. Combine all the vegetables together - pumpkin, zucchini, potatoes and onions with carrots and chop with a blender, adding potato broth.

Ingredients:

• 2 processed cheese;
• 3 potatoes;
• 300 gr. pumpkin pulp;
• 1 onion;
• 150 ml cream;
• 50 gr. hard cheese;
• crackers.

Cooking:

1. Boil pumpkin pulp. Cut into large cubes.
2. Boil the potatoes, drain the water into a separate container.
3. Chop the onion and fry.
4. Combine potatoes, pumpkin, fried onions. Grind with a blender.
5. Put the puree on the stove, turn on the medium heat. Pour in the potato broth gradually. Stir.
6. When the soup boils, pour in the cream in a thin stream. Add processed cheese, cut into small pieces - so they melt faster. Stir the soup constantly.
7. Grate hard cheese on a fine grater. Add to each bowl before serving. Add croutons too.

The slow cooker allows you to cook delicious pumpkin puree soup without any hassle. Vegetables are loaded into the bowl without heat treatment.

Ingredients:

• 300 gr. pumpkin pulp;
• 3 potatoes;
• 1 onion;
• 1 small carrot;
• 2 tomatoes;
• 200 ml cream;
• salt pepper.

Cooking:

1. Cut pumpkin and potatoes into cubes.
2. Chop the onion even finer.
3. Grate the carrot.
4. Cut the tomatoes into small pieces.
5. Put the vegetables in a bowl, pour half a glass of water and cream. Salt, pepper.
6. Install the Soup program.
7. At the end of cooking, pour the finished soup into a container and grind all the ingredients with a blender.

Pumpkin cream soup with chanterelles

In autumn, not only pumpkins are harvested, at this time you can pick wild mushrooms and also add them to the soup. The dish will captivate with its unique aroma and pop right will take pride of place among your favorites.