Soup with pumpkin and chicken for children. pumpkin seeds in soup

Supporters healthy eating pumpkin is well-deserved respect. This affordable and at the same time healthy vegetable can be the basis of a variety of hearty, but not too high-calorie meals. These include pumpkin puree soup with chicken. It combines the taste and benefits of two valuable products food, it looks appetizing, it turns out tasty and fragrant. Its delicate creamy texture can leave few people indifferent.

Cooking features

Creamy soups, thanks to their soft texture and good taste are considered a delicacy. Because of this, some find them difficult to prepare. In fact, the invention of the blender made them available to the general public. It is one thing to grind food through a sieve by hand, another thing is to grind them with kitchen appliances. Pumpkin soup-mashed potatoes any housewife can cook with chicken without spending a lot of time and effort on it. You just need to know the technology of cooking and a few subtleties.

• For cooking cream soup most suitable butternut squash with soft and fragrant pulp. You can make it from pumpkins of other varieties, but it will take much more time.
• Pumpkin and chicken puree soup will be more satisfying and tasty if it is boiled in chicken broth.
• Chicken for pumpkin puree soup can be chopped together with the rest of the vegetables or cut into pieces and put in a ready-made soup.
• If the soup tastes sweet to you, add more fragrant herbs And savory spices, they will make it more balanced.
• If you want to speed up the process of preparing the soup, you can bake the pumpkin while the broth is being prepared and the vegetables are boiled.

Serve pumpkin puree soup well with croutons. You can decorate the dish with chopped herbs, pumpkin seeds, slices of chicken or bacon.

Easy Pumpkin Chicken Soup Recipe

• chicken (legs or other parts of meat on the bone) - 0.4 kg;
• pumpkin pulp - 0.25 kg;
• potatoes - 0.25 kg;
• carrots - 100 g;
• onions - 75 g;
• water - 1.5–2 l;
• vegetable oil- 50 ml;
• salt, black ground pepper - to taste.

Cooking method:

• Wash the chicken, put it in a bowl. Fill with water in an amount of 1.5 liters, bring to a boil. Simmer for 5-10 minutes, skimming off the foam, then lower the heat and simmer for 40-50 minutes until the chicken is fully cooked.
• While the broth is cooking, peel the pumpkin, cutting out the pulp with seeds. Cut the pumpkin into medium-sized cubes, pour two glasses of water and boil until soft. By the time the broth is cooked, it will also be ready.
• Take the chicken out of the broth. After cooling it, separate the meat from the bones, cut.
• Strain the broth. Put the peeled and cut into small pieces potatoes in it. Boil until potatoes are soft.
• While the potatoes are boiling, peel and grate the carrots. Free from the husk and finely chop the onion. Put them in a frying pan with heated vegetable oil and sauté until soft.
• In a separate container or more often a blender, combine potatoes, pumpkin, browned vegetables and chicken pieces. Add a glass of broth to them. Using a blender, grind the products to get a homogeneous mass.
• Dilute it with broth to the desired consistency, salt and season. Bring to a boil, stirring, cook for 5 minutes.

When serving, sprinkle the soup with chopped herbs. Serve crackers in a separate bowl.

Pumpkin cream soup with chicken and cream

• pumpkin (pulp) - 0.25 kg;
• potatoes - 0.4 kg;
• chicken breast fillet - 0.2 kg;
• onions - 100 g;
• water - 1 l;
• cream - 0.2 l;
• salt, spices - to taste.

Cooking method:

• Boil the chicken breast for 20 minutes. Cool, cut and return to the broth.
• Peel the vegetables and chop finely. Drop into broth.
• Cook until all vegetables are soft.
• Use an immersion blender to puree the contents of the pot.
• Add salt, spices and cream.
• Bring the soup to a boil and immediately remove from heat - if you let the dish boil, the cream will curdle.

When serving, the soup does not hurt to sprinkle with pumpkin seeds dried in a dry frying pan.

Pumpkin and Chicken Soup with Pumpkin Chips

• pumpkin - 0.8 kg;
• chicken breast fillet - 0.2 kg;
• onions - 100 g;
• garlic - 2 cloves;
• ginger root - 50 g;
• water or vegetable broth - 0.75 l;
• turmeric - a pinch;
• hot red pepper - a pinch;
• olive oil - 100 ml;
• salt - to taste.

Cooking method:

• Clean the pumpkin. Remove thin slices with a vegetable peeler. They should be 50–70 g. Cut the rest of the pumpkin into large slices.
• Sprinkle coarsely chopped pumpkin with oil and place for 30–40 minutes in an oven preheated to 200 degrees.
• Heat 60 ml of oil in a frying pan, fry the pumpkin slices in it on both sides, put them on a napkin. After she soaks excess fat, pumpkin chips can be additionally dried in the microwave by placing it in it for literally 30 seconds.
• raw chicken fillet wash, pat dry with a towel, cut into small cubes.
• Free from the husk and cut the onion into small cubes.
• Cut the garlic into thin slices.
• Clean, very small pieces chop the ginger root.
• Heat the remaining oil in a frying pan, put onion, garlic, pieces of chicken fillet and ginger in it. Fry them for 10 minutes while stirring.
• Transfer the pumpkin to the pan and simmer it with the rest of the ingredients for 5 minutes.
• During this time, heat the water or broth. Transfer the contents of the pan to the pan, add salt and spices, boil everything for 5 minutes.
• Grind the contents of the pan with a blender, bring to a boil again and cook for 2-3 minutes.

This soup is served with pumpkin chips. Spicy taste This dish will be appreciated by lovers of spicy snacks.

Pumpkin puree soup with chicken turns out to be hearty and tasty, but when treating yourself to it, you should not be afraid for your figure. There are several recipes for this fine dining, so that everyone will find among them an option that he will like.

Every housewife, every day, is faced with the need to invent, search and choose a dish for her home menu. Sometimes you really want to surprise your family and cook something unusual, tasty dish, but at the same time, so that the ingredients for it do not cost too much, at this moment great solution will, cook soup with pumpkin and chicken.

Today, your attention will be presented variety of options soups, the main ingredients of which are pumpkin and chicken meat. You can safely choose the first dish from the proposed options and cook them for your family. Pumpkin and chicken soup will appeal equally to both adults and children. And even big gourmets will notice an unusual combination and taste if you add some spices to the soup, or combine it with unusual product. Soup will also appeal to people who monitor their diet or are on a diet, since such a dish will have very few calories if it is not weighted with additional products.

Feel free to experiment with taste, add your own spices or products to the presented recipes, look for combinations that are right for you.

How to cook pumpkin soup with chicken - 15 varieties

Butter cream - pumpkin and chicken soup

Simple, light and at the same time very tasty soup from simple dialing ingredients.

Ingredients:

• Pumpkin - 250 gr
• Potatoes - 3 pcs.
• Chicken fillet - 1 pc.
• Bulb large - 1 pc.
• Dill - to taste
• Milk or cream - 1 cup
• Salt - to taste

Cooking:

Pumpkin, potatoes, chicken fillet, onion cut into cubes. We put all the ingredients for the soup in a saucepan, add dill, salt. Cook for 30 minutes. Beat with a blender, pour milk (cream) into the pumpkin puree soup, mix.

Delicate cream soup with chicken meatballs and crispy croutons will not leave indifferent those who try it.

Ingredients:

• Pumpkin (pulp) - 300 gr
• Minced meat (chicken) - 300 gr
• Mushrooms (champignons) - 200 gr
• Potatoes - 3 pcs.
• Carrot - 1 pc.
• Onion - 1 pc.
• Butter - 2 tbsp. l.
• Sunflower oil - 2-3 tbsp. l.
• Nutmeg - 1/2 tsp
• Salt - to taste
• White bread - 5 slices
• Sesame - to taste

Cooking:

Cut vegetables into cubes and cook until tender. Saute onions and mushrooms. Pour water into the pan (up to 0.8-1 l). We make meatballs from minced meat and cook until tender. Add butter to boiled pumpkin, potatoes and carrots. Sprinkle with nutmeg. Beat the vegetables with a blender until puree, adding a little broth from the meatballs. Cut the bread into cubes and fry in a pan or in the oven until golden brown. Pour the puree soup into a plate, put the fried mushrooms with onions, meatballs in the middle and sprinkle with sesame seeds. Serve with croutons.

This soup is suitable for lovers of unusual combinations of flavors and spices.

Ingredients:

• Onion (chopped) - 1 pc.
• Garlic (chopped) - 1 clove
• Celery stalk (finely chopped) - 2 pcs.
• Olive oil - 1 tbsp. l.
• Yam ( sweet potato) (peeled and chopped) - 450 gr
• Pumpkin (peeled and chopped) - 450 gr
• Chicken broth - 6 cups
• Curry powder - 2 tsp
• Turmeric - 1/2 tsp
• Fresh lemon juice- 1 tsp
• Yogurt natural without additives - 1/2 cup
• Fresh cilantro (chopped) - 1/4 cup

Cooking:

IN large saucepan Heat the olive oil, stir in the onion, garlic and celery and cook, stirring occasionally, until the vegetables are slightly tender, about 5 minutes. Add pumpkin, sweet potato, curry powder and turmeric, add chicken broth and bring to a boil. Reduce heat and simmer soup until sweet potato and pumpkin are soft, 20-25 minutes. Remove the pan from the heat, let cool slightly, and then puree using a blender. Add lemon juice and serve with yogurt and cilantro.

Easy diet soup, with healthy and low-calorie vegetables.

Ingredients:

• Chicken - 1 pc.
• Water - 13 glasses
• Pumpkin - 2 kg
• Broccoli cabbage - 1 head
• Medium-sized carrots - 6 pcs.
• Onion - 2 pcs.
• Salt - 3 tsp

Cooking:

Place the chicken in large saucepan and fill with water. Bring the water to a boil, reduce the heat, cover the pan with a lid and cook the chicken for about 1 hour, until tender. Remove boiled chicken from the pan, and strain the broth through a sieve. Pour the broth back into the pan, put the broccoli with pumpkin, carrots and onions into the broth, bring to a boil, reduce heat, cover the pan with a lid and cook chicken soup from pumpkin with broccoli for about 25-30 minutes, until the vegetables are soft. When the chicken has cooled, you need to separate the meat from the bones and tear it into small pieces. Remove the skin. Put the chicken meat in the soup, salt and cook the chicken soup with pumpkin and broccoli for about 5 more minutes.

Unusual soup with herbs and crispy chips.

Ingredients:

• Pumpkin - 1.5 kg
• Chicken fillet - 1 pc.
• Onion - 2 pcs.
• Garlic - 3 cloves
• Ginger root - 100 gr
• Coriander - 1 teaspoon
• Turmeric - ½ teaspoon
• Sesame seeds - 1 tbsp. spoon
• vegetable broth- 1.5 l.
• Cilantro - 8 sprigs
• Salt - to taste
• Hot pepper (cayenne) - to taste
• Peppercorns - to taste
• Olive oil - 90 ml
• For chips:
• Pumpkin - 100 gr
• Olive oil - 120 ml

Cooking:

We clean the pumpkin, cut it into several pieces, grease olive oil and bake in a preheated oven at 200 degrees for 45 minutes. Cut the cooled pumpkin, chicken fillet, onion, garlic and ginger into cubes. Heat oil in a deep frying pan, add finely chopped onion, fillet, garlic and ginger. Saute for about 5 min. When the onion is soft, add the chopped pumpkin and seasonings. Cook for 2 more minutes. In a saucepan, bring the broth to a boil, add spices, and vegetables from the pan, cook over low heat for 20 minutes. While the soup is cooking, prepare the pumpkin chips. To do this, use a potato peeler to cut the pumpkin into long thin strips. Heat the oil in a frying pan and lower the pumpkin strips into the boiling oil for 2-3 minutes. Put the resulting chips on a napkin to absorb excess fat. Make a puree from the prepared soup and serve it with chips.

hearty soup with rich taste and a combination of pumpkin and rice.

Ingredients:

• Pumpkin (regular or walnut) - 1 kg
• Olive oil - 2 tbsp. l.
• Onion (chopped) - 2 pcs.
• Finely ground curry powder - 1 tsp
• Garlic (chopped) - 2 cloves
• Green chili pepper (de-seeded and chopped) - 1 pc.
• Chicken broth - 4 cups (1 liter) (add more if needed)
• Rice for risotto - 1 cup (175 g)
• Fresh cilantro (chopped) - 1 tbsp l.
• Salt and black pepper

Cooking:

Peel pumpkin, cut into cubes. Heat oil in a large saucepan over medium heat. Add the onion and curry powder and, stirring quickly, cook over low heat for 15-20 minutes. Add chopped pumpkin, garlic, chilli and mix well with onion mixture. Pour in the broth and add 5 tablespoons of rice. Bring to a boil, then cover, reduce heat and simmer for 25 minutes until pumpkin and rice are tender. Meanwhile, bring a pot of water to a boil, add the remaining rice and cook until tender, rinse under cool water and drain. Once the rice and pumpkin are soft, puree them in a blender until smooth. Add cooked rice and sprinkle with salt and pepper to taste. Reheat the pumpkin and rice soup over low heat. If the soup is too thick, add hot broth or water. Add chopped cilantro, stir and serve soup with pumpkin and rice.

Delicious pumpkin soup with chicken and rich taste of fried bacon.

Ingredients:

• 1/2 chicken or 2 legs
• 200 gr pumpkin
• 4 potatoes
• 1 carrot
• 1 bulb
• 4 pieces of bacon or loin
• 2 tbsp. spoons of olive oil
• salt, pepper, a pinch of cumin, a pinch of Italian herbs, bay leaf.

Cooking:

Peel pumpkin and potatoes, cut into cubes, add " Italian herbs", cumin, which, for greater aroma, chop a little with a knife, olive oil, ground red pepper and cook until cooked in a small amount salted water. Wash the chicken/legs cold water, salt, add peppercorns, bay leaf, peeled carrots and cook the broth. WITH boiled chicken pick the meat and chop coarsely. Puree pumpkin, potatoes and carrots with a blender, dilute with vegetable and chicken broth, put meat on them, warm up, pour into plates. Bacon or loin (if loin, then cut it into cubes) fry and remove with a spoon from the pan, expressing fat. In the remaining fat, fry the onion, cut into half rings or cubes until golden color. Put bacon and onion in each plate, sprinkle with sesame seeds and herbs of your choice.

Soup for lovers unusual combination cereals and soup.

Ingredients:

• Chicken - 800 gr
• Pumpkin - 600 gr
• Potato - 600 gr
• Bulb onion - 100 gr
• Carrot - 100 gr
• Wheat groats - 100 gr
• Salt- 1 tbsp
• Bay leaf - 2 pcs.
• seasoning for soup
• Water 3 l.

Cooking:

Peeled potatoes cut into large cubes. Onion also cut into cubes, but smaller. And cut the peeled pumpkin into small cubes. Carrots need to be grated coarse grater. Boil the chicken until cooked, then add all the other ingredients to it, put the bay leaf and pour wheat groats. Salt the soup, add seasoning and mix. Let the soup boil over high heat, reduce the heat again and cover the pan with a lid. Cook chicken soup with pumpkin for another twenty minutes over low heat.

Delicate soup with a creamy texture and the addition of crispy croutons.

Ingredients:

• Butternut squash pumpkin 1 piece
• Carrots 3 pieces
• Bell pepper 1 piece
• Chicken breast fillet 3 pieces
• Cream 250 ml
• Olive oil 4 tablespoons
• White bread 4 pieces
• Dried basil to taste
• Ground dried garlic taste

Cooking:

Finely chop the chicken fillet, fry in olive oil (you will need a deep frying pan), sprinkle with basil, salt, add some of the cream so that the chicken pieces are soaked, reduce the fire a little, wait until the cream and butter are absorbed, fry until golden brown, transfer to a bowl. Pumpkin, carrots and peppers, cut into small cubes Once the chicken is ready, pour the vegetables into the pan, pour hot boiled water so that the water just covers the top of the vegetables. Simmer over medium heat until pumpkin is soft. When the pumpkin has become soft, we transfer the contents of the pan to the pan. Add cream. You can add a mug hot water then the soup will not be so thick. Salt, add spices to taste, beat with a blender. Cut white bread into small thin pieces, sprinkle with dried ground garlic, basil, salt and fry in vegetable oil. Pour the soup into a deep bowl, add fillet pieces and crackers on top.

Fast cooking method delicious soup from a pumpkin.

Ingredients:

• Pumpkin - 100 grams
• Potato - 1 pc.
• Carrot - 1/2 pc.
• Onion - 1 pc.
• Bulgarian pepper - ½ pc.
• Chicken (preferably white meat) - 400 gr.
• Water - 1 l.
• Salt, pepper - to taste
• Olive oil - for frying
• Greens (green onion, parsley or dill)

Cooking:

Cook chicken broth with onion and salt. On the slow cooker, set the "Extinguishing" mode for 1 hour. After the chicken is cooked, it will be necessary to strain the broth. Pour some olive oil into the saucepan. We rub the carrots on a coarse grater. Cut potatoes into cubes bell pepper straws. We clean the pumpkin from the peel and seeds and also cut it into pieces.

If you are using frozen pumpkin, it is best to cut it into large pieces. And if you're going to use fresh pumpkin, then the cubes should be small.

Fry all the ingredients in the "Baking" mode for 20-25 minutes. Potatoes and pumpkin should be soft. We add strained chicken broth to the pan to the fried vegetables. Add pepper and salt to taste. Cook the soup on the "Steam" mode for 10 minutes. Let the soup brew.

Pumpkin soup with vegetables.

Ingredients:

• Chicken - 1 pc.
• Water - 3 liters.
• Bulgarian pepper - 1 pc.
• Potatoes - 4 pcs.
• Carrot - 1 pc.
• Tomatoes - 2 pcs.
• Bay leaf - 2 pcs.
• Pumpkin - 300 gr.

Cooking:

Boil chicken broth for 20-25 minutes. Peel and cut potatoes into cubes. When the chicken is ready, add the potatoes. Cook for another 8-10 minutes. We cut peppers and carrots into cubes, fry in vegetable oil for several minutes. Add a mixture of fried vegetables to the pan, as well as tomatoes, cut into pieces, add a little ground pepper and bay leaf. We clean the pumpkin from the peel and seeds, cut it as small as possible and add it to the soup last. As soon as the broth boils again, remove the pan from the heat and cover tightly with a lid. Fragrant after half an hour healthy soup ready.

Rich pumpkin soup with cheese and crunchy croutons.

Ingredients:

• chicken fillet - 400g.
• pumpkin - 800 gr.
• carrots - 2 pcs.
• potatoes - 2 pcs.
• onion - 1 pc.
• hard cheese - 80g.
• parsley - 1 bunch
• garlic - 5 cloves
• butter - 1 tbsp.
• vegetable oil - 3 tbsp.
• lemon juice - 2 tablespoons
• loaf - 6 pieces
• salt - to taste
• ground black pepper - to taste

Cooking:

Boil chicken breast broth. Cut the potatoes into strips, carrots - into a large grater. We remove the seeds and peel from the pumpkin, cut into cubes 2 x 2 cm in size. Peel the onion and cut into half rings. In a saucepan or deep frying pan, heat the vegetable oil, add onion first, fry lightly, then add carrots, then pumpkin and potatoes, and immediately add 200 grams chicken broth. Stew the vegetables under a closed lid for about 30 minutes. Grate the cheese on a coarse grater. We get chicken breast from the broth and cut into small pieces. Pieces white loaf cut into cubes and fry in a dry or slightly oiled frying pan until golden brown. Finely chop one clove of garlic and add to the croutons at the end. Vegetable stew Add to the stock pot and let it simmer for a few minutes. Then grind with a blender. Put it back on the fire and add the chicken meat, chopped remaining garlic, lemon juice, salt and pepper to taste. After boiling, cook the soup for 3 minutes. Serve pumpkin puree soup with croutons and parsley.

Delicious soup, with the addition of Thai notes.

Ingredients:

• Chicken (breast fillet) - 500 grams
• Pumpkin (pulp) - 200 grams
• Cream 20% - 200 ml.
• Potatoes - 2 pcs.
• cilantro - to taste

Cooking:

Peel potatoes and pumpkin, wash, cut into cubes. Cut the chicken fillet into small pieces. Fry the fillet in a heated pan with 1 tbsp. l. olive oil for 5 minutes, sprinkle with a pinch of curry powder, salt, stir, fry for another 3 minutes. Put the fillet in a saucepan, pour 1 liter of hot water, salt, cook for 10 minutes. Add pumpkin and potatoes to the pot, cook until tender, pour in the cream, season to taste, cook for another 5-10 minutes. Ready hot soup Pour into bowls, sprinkle with chopped cilantro.

For a more Thai flavor, add coconut milk instead of cream.

Soup for lovers of exotic cuisine.

Ingredients:

• Chicken meat - 1 kg.
• Pumpkin - 300 g.
• Sweet pepper - green 2 pcs.
• Vegetable oil - 1 tbsp. l.
• Sesame - 1 tsp
• green onion- 1 bunch
• Ground black pepper
• Salt - to taste

Cooking:

Process the chicken, cut into pieces along with the bones. Cut the pumpkin into pieces and cut each part 1 cm thick. Peel the sweet pepper from the seeds and cut it 2 cm long. Mix the crushed garlic, vegetable oil and ground sesame seeds, grease the cooked chicken pieces and let stand for 20 minutes. Heat the pan, pour in vegetable oil, put the chicken and fry. When the meat is half fried, pour in water so that it is at the level of the meat, and cook until tender. At the end of cooking, add the cooked pumpkin, Green pepper and cook the soup without covering the pan with a lid, then add the chopped onion, ground sesame seeds and ground black pepper. Salt.

Soup with an unusual aroma and spicy taste will appeal to lovers of everything bright and unusual.

Ingredients:

• Quince - 250 gr
• Water - 2 liters.
• Fresh ginger - 50 gr
• Curry - 1 tsp
• Celery root - 100 gr
• Coriander dry - 1 gr
• Chicken breast - 300 gr
• Lime - 1 pc.
• Onion - 1 pc.
• Olive oil Extra Virgin- 3 tbsp. l.
• Carrot - 1 pc.
• Chili pepper dry - 1 g
• Salt - 1 tsp
• Fresh pumpkin - 250 g
• Fresh dill - 1 bunch
• Garlic - 2 cloves

Cooking:

Boil the chicken breast with the onion for 45 minutes over low heat. Wash pumpkin, carrots and celery, peel and cut into cubes. Quince cut into cubes and sprinkle with lime juice. Peel onion, garlic, ginger. Cut everything into small cubes. Pour into a skillet with hot olive oil. Do not fry, but simmer vegetables, stirring for 5 minutes. From ready broth take out the chicken meat and onion. Divide the meat into small pieces. Drop back into the broth. Add carrots and celery to onions with garlic and ginger. Mix. Toss, stirring for 5 minutes. Add chopped quince. Keep on fire, stirring, for another 7 minutes. Add vegetables to broth. Immediately add chopped pumpkin with ground coriander in a mortar. Bring to a boil and simmer for 15 minutes until pumpkin is soft. Add curry to the pot, salt, chili pepper on the edge of the knife. Stir, cook for another 5 minutes. Add chopped herbs, lime juice (to taste). Mix. Let it brew for 15 minutes.

Step-by-step recipes for making tender pumpkin puree soup with chicken, cheese, nuts and pumpkin seeds

2017-12-06 Rida Khasanova

Grade
prescription

6288

Time
(min)

servings
(people)

In 100 grams ready meal

7 gr.

5 gr.

carbohydrates

7 gr.

109 kcal.

Option 1: Classic Pumpkin Creamy Chicken Soup Recipe

Pumpkin is a vegetable that stores mass useful substances e.g. iron, potassium. In addition, pumpkin has a low calorie content, which makes it dietary product. Golden pumpkin puree soup chicken meat the whole family will appreciate it, because it is tasty, healthy, and beautiful.

Ingredients:

• 200 gr. chicken on the bone;
• a couple of root potatoes;
• one carrot and onion;
• 200 gr. pumpkin pulp;
• 20-30 gr. vegetable oil;
• pumpkin seeds to taste;
• some salt;
• a bunch of green dill.

Step by step recipe for pumpkin puree soup with chicken

Free the chicken breast from the skin and cut it into two halves together with the bone. Put in a saucepan with half an onion and a small piece of carrot, pour cold water and put on fire. After boiling, remove the foam in time.

Peel the potatoes and, without cutting them, put them in a saucepan, adding the dill stalks.

The remaining parts of onions and carrots are peeled and peeled, chopped with a knife. Heat some oil in a frying pan and fry the vegetables until soft.

After the potatoes have become soft, remove the chicken meat, onion and dill stalks from the pan. Cut the pumpkin into arbitrary pieces and add to the broth. Keep on the stove until the pumpkin is cooked.

Pour some of the broth from the pot into a bowl. Puree vegetables with a blender.

Combine puree, broth and roast together. Put on fire until boiling and remove from heat.

Pumpkin seeds fry in a dry frying pan, remembering to constantly stir them with a spatula so that they do not stick.

When serving, pour the puree soup into bowls, add the chicken meat, cut into small cubes, and garnish with herbs and seeds.

Option 2: Quick Pumpkin Creamy Chicken Soup Recipe

Pumpkin and chicken soup can be cooked more in a simple way saving some time.

Ingredients:

• 260-300 gr. pumpkins;
• three potatoes;
• one chicken fillet;
• large onion;
• dill;
• a glass of cream or milk;
• salt to taste.

How to quickly cook pumpkin soup with chicken

Peel vegetables. Cut pumpkin and potatoes into small sticks, chicken and onion into small cubes.

Put prepared foods and dill in a saucepan, pour water, salt and transfer to fire. Cook for at least half an hour.

Drain off some of the broth. Turn vegetables with chicken in a blender into a puree.

Add cream or milk, mix again and reheat if necessary.

Pumpkin soup is ready! When serving, you can decorate with sour cream and white bread croutons.

Option 3: Pumpkin Puree with Chicken and Cheese

hearty and original soup pumpkin is obtained by adding cheese to it. It is recommended to choose hard varieties with creamy taste.

Ingredients:

• 400 gr. chicken fillet;
• 700-800 gr. pumpkins;
• two pieces of carrots and potatoes;
• one medium bulb;
• bunch of parsley;
• 80-100 gr. cheese;
• five cloves of garlic;
• a spoonful of butter;
• three tablespoons of sunflower oil;
• a couple of tablespoons of lemon juice;
• six pieces of a loaf;
• salt and ground pepper.

How to cook

Rinse the chicken breast running water, remove the skin and put to boil on slow fire. After boiling, keep on the stove for at least half an hour, periodically removing the foam.

Clean vegetables. Cut the potatoes into strips, coarsely grate the carrots. Remove the skin from the pumpkin and remove the seeds, cut into small cubes. Onion cut into half rings.

Heat up in a deep frying pan or cauldron sunflower oil fry the onion a little. Then add carrots to it, and after a while pumpkin and potatoes, immediately pour 200 ml. broth from a pot with chicken. Close the lid and simmer for half an hour.

Pass the cheese through a large grater. Remove the cooked chicken breast from the broth and cut into small pieces.

Slices of loaf cut into medium-sized cubes, lightly fry in a dry frying pan until golden brown. Chop the garlic very finely with a knife and add a small part to the croutons at the end of cooking.

Transfer the stewed vegetables to a saucepan with broth, bring to a boil. Then puree with a blender and pour grated cheese into the soup.

Turn on the stove again, add the chicken, the rest of the garlic, lemon juice, salt, ground pepper to the pan. Mix and let boil. After five minutes, you can remove from the fire.

Serve pumpkin puree soup, decorating the serving garlic croutons and parsley.

Option 4: Pumpkin puree soup with chicken and nuts in a slow cooker

For those people who can not allocate a lot of time for cooking, a slow cooker will come to the rescue. To weld fragrant soup, you just need to prepare necessary products and timely pour them into the bowl of the kitchen unit.

Ingredients:

• half a kilogram of pumpkin;
• one chicken fillet;
• two liters of water;
• one onion and carrot;
• 50 ml cream 10%;
• 30 g of hard cheese;
• a little olive oil;
• a couple of tablespoons of butter;
• a couple of tablespoons walnuts(cleaned);
• ginger root to taste;
• salt.

Step by step recipe

Peel and peel all vegetables, rinse. Cut the seeds out of the pumpkin, and cut the pulp into small squares. Chop the onion with a knife, cut the carrot into bars.

Grind walnuts, but do not turn into too small crumbs. If you take nutmeg, the taste of the soup will not change at all. Grate the ginger root on a fine grater or purchase it immediately in ground form.

Combine vegetables, except pumpkin, in a multicooker bowl with butter And walnuts and pass on the "frying" mode for several minutes. If there is no such mode, then do it in a pan.

Grate the cheese on a coarse grater and add it to the roasting vegetables in the middle of the process. Ready vegetables remove from the bowl of the multicooker and put the chicken fillet there, pre-washed. If it has fat and films on it, then they need to be cut off. Pour in water and turn on the steam mode for half an hour.

When the chicken is ready, remove the fillet, and put the pumpkin, spices and prepared vegetables into the bowl. Steam everything together for half an hour.

Puree soft vegetables with a blender. Taste, add salt if needed.

Cut the chicken fillet into small pieces.

Pour puree soup into bowls, add chicken meat, a little cream to each serving and garnish with a sprig of greens. If desired, the recipe can be slightly changed, and the cheese is not added to the roasting vegetables, but poured into a plate just before serving. For baby food Ginger is best avoided altogether.

Option 5: Pumpkin Soup with Chicken Meatballs

Pumpkin puree soup with tender chicken meatballs will turn out not only tasty, but also healthy.

Ingredients:

• 330 gr. pumpkins without peel;
• 3 potatoes;
• carrot;
• a pair of bulbs;
• 200-250 ml. cream;
• a tablespoon of butter;
• half a kilogram of minced chicken;
• salt and pepper, bay leaf;
• egg;
• grated nutmeg;
• vegetable oil.

How to cook

Minced meat mixed with raw egg and grated onion. Add salt and ground pepper and mix everything thoroughly until smooth.

Wetting your hands in cool water, form meatballs, no larger than a walnut.

Pour water into a saucepan, bring it to a boil and lower the meatballs. Cook for about 8-10 minutes. Remove to a plate and set aside.

Wash and clean vegetables. Grate the carrots, and cut the onion into small cubes. Cut the potatoes into thin strips, and the pumpkin into small cubes.

Melt the butter and vegetable oil in a thick-walled saucepan or roaster, add the onion and fry until soft. Salt a little in the middle of cooking. Add grated carrots and fry for a couple of minutes.

Combine the pumpkin with vegetables, continue to fry for 3-4 minutes, then add the potatoes, mix and keep on fire for about 5-8 minutes.

Pour the broth in which the meatballs were cooked into the pan. Put a couple of bay leaves, allspice and nutmeg. Put on fire and cook until potatoes are soft.

Take out of the pot bay leaves. Puree vegetables with a blender, add cream and mix.

Combine meatballs with soup, mix gently and bring to a boil.

Let the soup brew and serve, garnishing with chopped any greens. Bon appetit!