Cook pumpkin puree soup. How to cook pumpkin cream soup with chicken

Just as Zhenya Lukashin traditionally visited a bathhouse every year, every year I cook pumpkin puree soup no less traditionally. This is my trademark way of dealing with the consequences of the grasping reflex - when I first see a pumpkin on the counter in October, I quickly grab it and drag it to the checkout without thinking about what I will cook from it. And at home, having broken my head a little, I decide: well, of course, su-mashed potatoes! I take the recipe every time a new one, since there are a myriad of them. This year I decided to try pumpkin soup with cream. The recipe is very simple, a minimum of products. And who would have thought that it turned out so delicious. I didn't even add any spices. You can add thyme if you like, but the taste of the soup is absolutely self-sufficient. Delicate, creamy, fresh. In order for the cream to reveal its full taste potential, a couple of potatoes are added to the soup (cream forms some kind of magical union with potatoes, forcing you to eat soups in pots and cook a new portion the next day).

Ingredients:

• Pumpkin - 800 g - 1 kg,
• Carrot - half a small one
• Bulbs - 2 medium sized
• Garlic - 4 cloves,
• Potatoes - 2 pieces,
• 500 ml of water
• 1 cup cream
• Salt - to taste (I put 1 heaping teaspoon)
• Vegetable oil for frying

How to make creamy pumpkin soup

This soup is very easy to prepare, like most pureed soups. What I like the most is that you don't have to chop anything finely. I cut the onion into large cubes, the garlic is also quite coarse, put it in a saucepan, add vegetable oil and fry until a light golden hue. I have a stainless steel pot with a thick bottom - you can cook and fry in it. If you are going to cook pumpkin soup in an ordinary enameled pan, then you need to fry the vegetables separately, in a frying pan.

While the onions and garlic are frying, I cut off a piece weighing about 1 kg from a large pumpkin. The pumpkin is my butternut variety, it has the shape of a bottle and the upper narrow part is without seeds, solid pulp. See the droplets on the cut? This is juice.

It is most convenient to cut a thick skin from a pumpkin by placing a piece of pumpkin vertically on the board. Next, we make an incision with a knife as if we were removing wood chips from a log. Rotate the pumpkin piece as you clean it.

The pumpkin itself is very juicy and easy to cut.

We spread it in a saucepan or in a frying pan, where onions and garlic, pieces of pumpkin and roughly chopped carrots have already been fried.

Fry for another five minutes, stirring. During this time, peel the potatoes. Mix everything together: onions, garlic, pumpkin, carrots and potatoes in a saucepan.

Fill with water. It is not necessary to pour a lot of water. I poured 500 ml (that's two full 250-gram glasses). The fact is that the pumpkin will give a lot of juice and the soup will not be very thick.

We put the pan on the stove and cook until the potatoes are ready. It took me exactly 20 minutes.

We take a blender and break the cooked vegetables together with the broth into a puree. At this stage, I salt the soup puree. One teaspoon of salt was enough for me. You are guided by your own taste. The soup is a must try.

Stir and put back on fire. Our task is to let the pumpkin soup warm up, but not to boil. As soon as the first bubbles appear on the surface, immediately remove the soup from the heat.

Can be poured into bowls and served. For example, with crackers from white bread. Or with boiled shrimp (6-7 pieces per serving).

Bon appetit!

• We clean the pumpkin from the peel, remove the seeds, cut into cubes.

• Boil pre-prepared potatoes in a separate container. Cut into small pieces. In this form, it will be more convenient to process them in a blender in the future.

• Put the pumpkin in a greased dish with a thick bottom, pour a small amount of water and simmer for 15 minutes.

• Saute the onion in a frying pan until golden brown.

• We combine the finished pumpkin with onions and potatoes, let it cool slightly.

• Using a blender, mix all the components thoroughly until a puree mass is obtained.

• Add cream and seasonings to taste. Once again, we perform the same operation with an electrical appliance.

Pumpkin puree soup according to the classic recipe is ready. It can be served for lunch as a first course. Given the density, it is also suitable for dinner.

Pumpkin cream soup

This tender, melt-in-your-mouth dish is sure to please all family members. The hostesses appreciated it for its extraordinary taste and simplicity of the ingredients:

• unsweetened ripe pumpkin - 500 g;
• potatoes - 4 pcs.;
• cream 20% fat - 200 ml;
• garlic - 2 cloves;
• butter - 20 g and sunflower - 20 ml.

Cooking:

• We clean the pumpkin from the peel and seeds. Grind the pulp into small cubes. We put them in a container, fill with water. Cook on moderate heat for 15 minutes.

• Boil potatoes in another pot. Saute chopped onion in vegetable oil. There, add finely chopped garlic and fry for another 1-2 minutes.

• Sliced ​​potato tubers are sent to the pumpkin, adding frying. Mash the vegetables with a masher to a puree consistency.

• Pour the slightly warmed cream into the crushed products.

• The resulting mass is processed with a blender. Pepper, add salt and put a piece of butter. Simmer the ingredients of a homogeneous consistency for 7 minutes.

Interesting!

Everyone is used to orange-colored pumpkin, it turns out that the peel of this vegetable can be cream, green and blue. Depending on the variety.

Soup puree with cream and ginger

Ingredients:

• ripe tomato - 1 pc.;
• pumpkin - 350 g;
• carrots - 1 pc.;
• ginger - 10 g;
• one bell pepper;
• garlic - 1 clove;
• onions - 1 pc.;
• curry to taste;
• butter - 50 g;
• cream 20% fat - 150 ml;
• olive oil - 20 g;
• granulated sugar and salt to taste.

Cooking:

• We prepare all the vegetables, clean, remove the seeds.

• Pumpkin, pre-cut into cubes, put in a saucepan, pour water and cook until tender.

• Saute chopped onion and garlic in a pan until they become translucent.

• Cut the tomato and pepper into small pieces, send to the pan.

• Season with sugar and put a little butter. Simmer the vegetables until they are soft.

• Add ginger. Mix the roast with pumpkin and use a blender to bring to the consistency of mashed potatoes.

• Put back on the fire and boil, adding cream, curry and salt to taste.

Mix everything and pour the dish on plates.

Creamy Pumpkin Soup

This delicious dish can be prepared in many different ways. Modify the recipe to your liking. For example, adding porcini mushrooms.

Ingredients:

• pumpkin - 500 g;
• onions - 1 pc.;
• vegetable oil - 50 g;
• dried porcini mushrooms - 20 g;
• salt to taste.
• pumpkin seeds and white bread toasts.

Cooking:

1. Peel the pumpkin and cut into pieces.
2. We chop the onion.
3. Mushrooms pour water and leave for 20 minutes.
4. Then cook them for half an hour over low heat.
5. Fry the onion in a frying pan lightly greased with vegetable oil.
6. Once browned, add pumpkin and fry for 5 minutes. Don't forget to stir occasionally.
7. We take out the mushrooms from the pan with a slotted spoon, pour water into the broth. The total volume of liquid should be 200 ml.
8. Pour the vegetables and simmer for 10 minutes, then grind to a puree.
9. Boiled mushrooms, lightly fry in a pan.

Pour the puree soup without cream into bowls, add mushrooms and dried seeds to the center of each serving. Place the croutons on a separate plate. To do everything right, a recipe with a photo will help.

Pumpkin puree soup in a slow cooker

Almost every restaurant menu includes pumpkin first courses. Which is not surprising. This vegetable is rightfully considered royal, due to the huge amount of vitamins and minerals. Now it can be cooked not only on the stove, but also in a slow cooker.

Ingredients:

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

A variety of varieties of pumpkin soup - with rice, cheese, wine - are prepared 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 with a lot of spices is cooked from pumpkin. In Uzbekistan, you will be offered shirkavak - milk soup with pumpkin. In England, apple and leek are added to pumpkin soup, in France - chicken broth 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 a clearly visible pattern on it.

The benefits of pumpkin

The beneficial properties of pumpkin are determined by the presence in its composition of vitamins and other useful substances necessary for the normal functioning of the body. 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), macronutrients (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 pumpkin dishes in the daily diet for people with the following diseases:

• chronic, acute diseases of the kidneys 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 fresh. A number of useful properties of pumpkin appear only after its heat treatment. So, for example, people with kidney diseases, 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 for anemia - eat boiled pumpkin 4-5 times a day, 100 grams at a time. For diseases of the gallbladder, for diseases of the liver, include a healthy pumpkin in your diet, you need to eat 200-300 grams of zucchini in the form of porridge, boiled or baked pumpkin per day. 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 a sweet and sour taste, and the chili gives it a 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 ginger on a 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. Fry the walnuts in a dry frying pan for 5-10 minutes until golden brown and characteristic aroma. Coarsely chop the toasted walnuts. Cut dorblu cheese into cubes. Sprinkle soup with walnuts and cheese before serving.

Cream soup with pumpkin and sweet potato

Proportions for not the largest pan:

• one chicken
• two liters of water
• 500 grams of 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 broth. 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 of chicken meat and some broth left in the pot.

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 there all the white meat of the chicken, sweet chili sauce, smash with a blender. Look at the consistency of the finished dish - 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 the finished soup, add 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 freshly 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. Pour the puree soup into bowls, 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 (hard 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:

Pour 2 liters of cold water over chicken breasts, 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 gives the dish a light spicy 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 the 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

The healing properties of pumpkin have been known since ancient times - it is a valuable dietary vegetable rich in vitamins and mineral salts. Delicate cream soup based on it is a popular dish in many national cuisines of the world. Such a dish is very healthy, easy to digest, and its bright, cheerful color will decorate the dining table and children will surely like it.

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 the carrots, grate on a 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 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.

Useful, bright, fragrant, dietary - it's all from pumpkin cream soup! Take a look at our selection of recipes and choose the best one.

• 500 g pumpkin;
• 300 g potatoes;
• 1 PC. onion;
• 1 st. l. vegetable oils;
• 1 tsp ginger;
• 1.5 cups of milk;
• 100 g of wheat crackers;
• salt, spices - to taste.

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

We clean the onion and cut it finely. We turn on the multicooker in the “Frying” mode and fry the onion in vegetable oil for 5 minutes.

Add potatoes, pumpkin, spices to the onion and pour boiling water so that it slightly covers the vegetables. Salt and cook in the "Extinguishing" mode for 15 minutes. Ginger rub on a medium grater and add it to the prepared vegetables.

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

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

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

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

• Pumpkin peeled - 1 kg.
• Onion - 100 g.
• Butter - 20 g.
• Vegetable broth - 1 l.
• Garlic - 1 clove
• Cream - 150 ml.
• Zira - 0.3 tsp
• Spices - to taste
• Salt - to taste

For pumpkin puree soup according to the classic recipe, the pumpkin must be peeled, core cut and cut into cubes with a side of about 2-3 centimeters.

Peel and cut the onion.

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

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

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

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

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

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

Roast the pumpkin seeds in a dry frying pan.

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

Bon appetit and delicious soup!

Recipe 3, simple: pumpkin puree soup with vegetables

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

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

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

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

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

Now clean the onion and cut it into small cubes. Saute in butter until transparent.

We clean the carrots, rub on a coarse grater, add to the pan to the onion and continue to fry for 5-7 minutes over low heat, stirring occasionally.

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

Fill the contents of the pan with boiling water just above the level of vegetables. Salt, bring to a boil and cook over low heat until the vegetables are cooked. This is not very long, since all our vegetables are pre-fried.

When the vegetables are ready, grind the contents of the pan with an immersion blender, then bring to a boil again.

Add chopped garlic, ground pepper, stir, taste, add salt if necessary.

Turn off. Let the soup brew for 15-20 minutes.

When serving, put finely chopped dill in each plate, and also offer a lemon cut into quarters. Drizzled with lemon juice, the pumpkin puree soup acquires a simply excellent taste. I borrowed this subtlety in Turkey, where, as you know, soups are prepared mainly in the form of mashed potatoes. In any cafe, you are offered a lemon by default, or you just take it yourself near the cash register, where lemon quarters always lie next to sliced ​​bread.

Recipe 4: Quick pumpkin cream soup with cream

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

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

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

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

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

Our cream soup is almost ready, it remains only to add milk or cream, ground nutmeg for piquancy and spices to taste. Mix everything well, put on fire, bring to a boil and turn off.

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

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

• Pumpkin 650 g
• Garlic 2 tooth
• Olive oil 1 tbsp. l
• Butter 10 g
• Onion 1 pc
• Potato 1 pc
• Chicken broth 0.5 l
• Water 0.25 l

Preheat oven to 200 gr. Cut 650 g of pumpkin pulp into large pieces with a side of about 3 cm. Place in a single layer on a baking sheet. Put in 2 unpeeled garlic cloves. Salt and pepper to taste. Drizzle with olive oil.

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

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

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

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

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

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

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

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

First, cut the pumpkin into small pieces.

Heat the vegetable oil in a saucepan and fry the chopped onion and garlic over low heat for five minutes. If the onion is large, then you need to take only half, if the average, then you can whole.

Scald the tomato with boiling water and remove the skin from it. You can take one medium tomato or several cherry tomatoes.

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

Pour hot boiled water into the pan so that it covers all the vegetables. Cook until the pumpkin is soft.

When the pumpkin is cooked, strain the broth into a bowl through a sieve, and leave the vegetables in the saucepan.

Use a blender to puree the pumpkin.

Add one ladle of broth and whisk again.

Now pour the cream and mix everything again. If the soup is too thick, add more broth.

Return the pot to the stove and bring to a boil. Salt and pepper to taste.

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

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

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

• pumpkin (peeled pulp) - 400 gr;
• potatoes - 2 pcs (or a piece of celery root);
• onion - 1 large or 2 small;
• carrots - 1 pc;
• water or broth - 1-1.2 liters;
• any vegetable oil - 2-3 tbsp. spoons;
• cream (fat content 10-15%) - 200 ml;
• salt - to taste;
• spices - of your choice;
• greens, croutons, fried bacon - for serving soup.

The vegetables will be lightly fried, and so that they do not absorb a lot of oil, we will make the cuts not very small. Cut the onion into medium sized cubes. We cut the carrots into plump circles, cut the large ones in half or into four parts.

Cut the pumpkin and potatoes (celery root) into medium-sized cubes.

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

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

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

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

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

We put the pumpkin soup on a very quiet fire, warm it up. Pour cream of any fat content into the hot soup, immediately stir with a spoon. We heat the cream soup, bring it almost to a boil, but do not let it boil, so that the cream does not curdle. Turn off the fire, cover the soup and let it brew for five minutes on the stove.

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

Recipe 8: Pumpkin Puree Soup with Turkey and Cream

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

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

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

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

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

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

As soon as the autumn vegetable softens, cream is poured into it and left for just a couple of minutes on the stove.

The turkey is freed from small and large bones, skin and chopped into very small cubes.

Now fry the turkey in olive oil. It is quickly turned over, preventing the tender meat from burning. Salt and pepper the turkey to taste.

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