Pumpkin soup puree with garlic recipe. Spicy Cream of Pumpkin Soup with Ginger and Bacon - Delicious Recipe

I suggest you cook a very healthy and tasty vegetable soup.

This is the Australian version of pumpkin soup. And do not be surprised why potatoes are present in the composition. In Australia, there is also a type of potato called "yam" that, unlike our potatoes, is sweeter in taste.

To prepare cream soup, we need:

Peel the pumpkin and potatoes from the peel, cut into small cubes.

Melt the butter in a saucepan and simmer 1 chopped onion and garlic until soft.

Add diced pumpkin and potatoes to the pot. Fill with water (or broth) so that the vegetables are in the water. After boiling, add salt, thyme, black pepper, paprika, nutmeg and cook for about 30 more minutes until the potatoes become soft.

Whip the cooked vegetables with a blender. Then add cream soy sauce. (Lovers savory flavors can be added instead of cream Orange juice- also very tasty.

We dilute hot water to the desired consistency. Bring to a boil over medium heat and remove from stove.

IN ready soup can add different fillers:
Option 1 - crackers
Option 2 - chopped smoked sausage
Option 3 - chopped green arrows of garlic
Option 4 - crispy fried onions.

With the first three options, I think, everything is clear even without comments. A last option prepared as follows.

Cut the onion into thin half rings, sprinkle with starch and fry over high heat until golden brown. Don't forget to stir constantly. A frying pan is better for this larger size so that the onion half rings do not stick together with each other.

Pumpkin is bright and fabulous vegetable, a true symbol of golden autumn. juicy and sweet pumpkin it is a real storehouse of vitamins and microelements: iron, potassium, calcium, magnesium. And vitamins can't be counted at all. It grows well in our latitudes, and for many of us even in our own garden. Today I want to talk about how to make delicious pumpkin soup. We will review the detailed step by step recipes different variations pumpkin soup and choose the most delicious.

The most common form of pumpkin soup is puréed soup. It turns out very tender due to the juiciness and softness of the pumpkin.

Creamy pumpkin soup - a classic step by step recipe

This is the most famous and simple pumpkin soup. If you have a pumpkin at home and you wondered what to cook from it, then be sure to try this wonderful soup. It is truly vegetable, without meat additives, so it can be eaten by both vegetarians and people on a diet, and children also like it very much. This is not surprising, because this soup is very tender, sweet and does not need to be completely chewed. Feed pumpkin soup to your baby, and he will also be satisfied.

For cooking creamy cream soup from tyk you will need:

• fresh pumpkin - 500 grams,
• onion - 1 pc,
• carrots - 1 piece,
• cream 20% - 0.5 cups,
• garlic - 1 clove,
• butter - 15 grams,
• olive oil - 1 tablespoon,
• salt and pepper to taste.

Cooking:

1. First of all, it is necessary to sauté onions and carrots. To finely chop the onion and garlic.

2. Cut the carrots in half and then into thin semi-circles.

3. Cut the pumpkin into large cubes. Since later it will be stewed, softened well, and later it will be ground in a blender, the size of the cubes is not too important. But too large cubes will take longer to cook.

4. Melt the butter in the bottom of the pan. Once it melts to liquid state pour olive oil into it. Stir.

5. Fry a little onion and garlic until it becomes softer and more transparent. In this case, it is not necessary to make a strong fire so that the onion does not burn.

6. Add carrots to the onion and fry a little, until slightly softened.

7. Add pieces of pumpkin to the fried vegetables. Pour the hot water over the vegetables just enough to cover them. Please note that when cooking, water must be poured freshly boiled directly from the kettle. This is necessary so that the cooking temperature does not decrease and the process is not disturbed. In our saucepan, everything is already boiling and boiling.

Salt and pepper the vegetables, stir and cook for 15 minutes.

8. Ready vegetables grind with an immersion blender. You can also use a jug blender. In the process of grinding, pour into vegetable puree cream and continue. Vegetables and cream will mix and form a lush thick cream puree.

9. Place the saucepan of pumpkin soup back on the stove and bring to a boil. Remove as soon as it starts to boil. Pumpkin soup is ready and ready to serve.

Pumpkin puree soup is wonderfully complemented by croutons from white bread. Roast them ahead of time and serve for dinner. Bon appetit!

Pumpkin soup with chicken and potatoes - a recipe for how to cook quickly and tasty

Pumpkin soup can be not only lean, made exclusively from vegetables, but also with the addition of delicious meat ingredients. For a simple example you can take pumpkin soup with chicken, which is cooked in hearty chicken broth and with chicken meat. Tender chicken meat goes well with sweet pulp pumpkins.

To prepare this soup you will need:

• pumpkin - 500 grams,
• chicken - 400-500 grams,
• onion - 1 pc,
• carrots - 1 piece,
• potatoes - 1-2 pieces,
• celery root - 100 grams,
• parsley root (optional) - 100 grams,
• nutmeg - a pinch,
• salt and pepper to taste.

Cooking:

1. First, boil the chicken for the broth. If you want to make it more lean and gentle version pumpkin soup with chicken, then remove the skin, which contains the most fat.

2. Peel the pumpkin from the pulp with bones and peel, peel the potatoes too. Cut vegetables into large cubes. Peeled onion chop a quarter rings or large cubes.

3. Put a piece of butter in a saucepan with a thick bottom and melt it over low heat. Saute onion in oil until translucent.

4. Then, add potatoes there and fry for two to three minutes. Immediately after that, put the pumpkin cubes and cook them together, stirring and over low heat until the pumpkin brightens.

5. At this time, you can add dried parsley root and celery root to improve the taste of chicken broth. You can use a special device that will allow you to weld the root and easily remove it back. Don't forget to salt the broth.

6. Add broth from a nearby pot to the vegetables. It will take quite a bit, 2-3 ladles. Vegetables should be stewed over very low heat, not covered with broth. Cover them with a lid and simmer until the pumpkin and potatoes are cooked.

7. When the vegetables are cooked, it is necessary to stop them in mashed potatoes. You can use a blender if you have one. If not, then a pusher is suitable for mashed potatoes, and for a more delicate consistency, rub the puree through a sieve.

8. K ready-made puree add chicken bouillon to a pleasant soup consistency. Stir well. Remove the chicken from the broth, remove the bones and cut into small pieces.

9. Put the chicken pieces in the pumpkin soup, put the pot back on the heat and bring to a boil. After that, the soup is ready and it can be served on the table. Decorate the soup with herbs.

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

Bon appetit!

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

pumpkin is enough sweet vegetable, so all soups from it are just as sweet, but a variety of spices will help add a new and interesting shade to the taste. For example, just perfect spice for pumpkin it is cinnamon, but it also adds sweetness, so you need something fragrant and a bit hot. light spicy pointy. It's spicy, but not spicy. The best for this role is ginger root. You will be surprised how much the taste changes. This is delicious. We will also add thyme, one pinch, nutmeg and a little black pepper. Here it will turn out real spicy soup their gourds. It’s almost impossible to pull it off by the ears.

I will give the amount of ingredients for two servings, and if you have more people, then increase everything proportionally.

To prepare you will need (for two servings):

• pumpkin - 300-400 grams,
• vegetable or chicken broth - 500 ml,
• onion- 0.5 pcs (or 1 small onion),
• carrots - 1 piece small,
• garlic - 2 cloves,
• fresh ginger- 1 teaspoon (or a pinch of dried),
• ground cinnamon, thyme, nutmeg and ground black pepper - a pinch each,
• milk or cream of low fat content - 0.5 cups,
• bacon - 2-3 strips,
• green onion - 1 sprig,
• salt to taste.

Cooking:

1. First, peel the pumpkin from a hard peel and cut it into small cubes.

2. Boil in a pot of pre-cooked broth. Add pumpkin there and cook until tender. This usually takes no more than 10 minutes. Pumpkin should be soft. If you are using fresh ginger, then take a small piece of the root, peel it and finely chop it. Put to boil with pumpkin. Dry ginger is added afterwards, along with all the other spices.

3. At this time, finely chop the onion. Grate the carrots coarse grater and peel and crush the garlic with the flat of a knife. Put all this in a frying pan with heated oil and fry until golden color.

4. When the pumpkin is ready, drain the resulting broth into a separate bowl, we will add it back to the pumpkin a little later.

5. Transfer the sautéed vegetables to the saucepan with the pumpkin and grind them all together with an immersion blender, adding a little broth. If there is no submersible blender, then you can grind in a blender with a jug, but then add more broth right away. At the same time, you need to add all the spices: dried ginger, nutmeg, thyme and pepper. Salt to taste.

In the process of grinding, add cream (or milk) in the same way, mix thoroughly.

After that, bring the pumpkin soup back to a boil so that all the ingredients inside are warmed up.

6. Toast the bacon in a dry skillet until crispy. Then cut it up small pieces.

7. Now pour the finished pumpkin soup into bowls. Place a large pinch on each plate. grated cheese, then chopped bacon and fresh green onions on top.

Eat hot with crackers! Invite guests and feed loved ones. Try to eat the soup freshly prepared, as it is the most delicious.

Pumpkin puree soup with cream in a slow cooker - a detailed video recipe

Pumpkin soup is even easier to make if you have a slow cooker. Based on such a simple and delicious recipe, you can cook pumpkin soup of any variety from those that I told you today. Literally in a matter of minutes, delicious and hearty lunch will be ready and will make you and your family very happy

Autumn is the time to prepare delicious soups from a pumpkin. If you have this bright sweet beauty, be sure to make pumpkin soup. Believe me, this dish will enter your diet on an ongoing basis!

Pumpkin soup- delicacy and tasty first dish. 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 wealth of pumpkin nutrients, is simply undeniable.

Today you will learn simple and delicious recipes. 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 do delicious croutons. Let's take white loaf, cut into slices, cut off the crusts and form cubes. Put on a baking sheet parchment paper, 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 vegetable mix 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 high content 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. Ignite the millet in a dry frying pan, pour cold water and cook until half cooked in a separate pan.
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.

This recipe can be made all year round 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 classic recipe the pumpkin needs to be peeled, cut out the core 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 perfect taste. unique taste 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 soup to make puree soup. frozen pumpkin cut into small pieces. In fact, if you are making soup from raw pumpkin, it is not necessary to cut it so finely, cut it like a potato, or even larger.

Now clean the onion and cut it into small cubes. We pass on butter to transparency.

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 small fire cook until the vegetables are ready. 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. Topped with lemon juice, the pumpkin puree becomes 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 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 st. 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 a few 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 into hot saucepan boiled water 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 - delicate cream soup pumpkin 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. Men put fried bacon and season the soup hot pepper, pour crackers, pumpkin seeds for children, and add a piece to yourself boiled chicken, greens - 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.

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.

We fill vegetable stew 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 into hot soup cream of any fat content, 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 infused, gaining flavor, fry in a dry frying pan thin slices crispy bacon. 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 not at all. big amount water. Then the pumpkin is left to languish with turmeric. A little salt should be added. Cook pumpkin until soft.

As soon as autumn vegetable soften, 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. She is quickly turned over without giving tender meat get burned. Salt and pepper the turkey to taste.

Then the pumpkin is pureed with a blender, if necessary, adding a certain amount of cream to desired consistency. Cream soup shouldn't be too runny, but it shouldn't be too thin either. thick puree. The pre-fried turkey pieces are placed on top. The soup is ready. Bon appetit!

Pumpkin soup - a culinary symbiosis of taste and attractive appearance. When the weather is bad outside, it will cheer you up bright dish. ABOUT palatability And useful properties a lot of soup. Pumpkin will enrich the body with a large amount of vitamins and minerals.

The dish cooks quickly pleasant aroma and gentle creamy taste. Often it is served in the form of soup - puree or cream - soup.

The taste of the soup largely depends on the quality of the pumpkin, so you need to choose a juicy and fragrant fruit.

How to cook pumpkin soup - 15 varieties

This is one of the most delicious and popular recipes. It is often used to feed children.

Ingredients:

• Vegetable broth - 1 l
• Pumpkin - 1/2 piece
• Onion - 1 pc.
• Carrot - 1 piece
• Olive oil - 2 tbsp

Cooking:

Onions, carrots and pumpkin cut into large cubes.

Pour oil into the bottom of the pan and put all the ingredients. Fry, then lower the heat and cover the pan with a lid.

When the pumpkin has become soft, put the mass in a saucepan and pour the broth. Bring to a boil, let simmer for a few minutes.

Beat with a blender, season.

Soup can be served with pumpkin seeds or crackers.

A vitamin first course that's different delicate taste and strong aroma.

Ingredients:

• Pumpkin - 1 pc.
• Apple - 4 pcs
• Carrot - 1 piece
• Onion - 1 pc.
• Cream - 200 ml
• Water - 1 l
• Vegetable oil

Cooking:

Fry onions and carrots in vegetable oil. Add diced pumpkin. Simmer for a couple of minutes.

Put the mass in a saucepan and fill with water. Bring to a boil and pour in the cream.

Season. Grate the apple or cut into cubes. Add to soup. Cook for 2 minutes.

If you add a little garlic, then the soup will gain new taste. In addition, the dish will be further enriched with vitamin C.

Ingredients:

• Carrot - 3 pcs
• Pumpkin - 1 pc.
• Garlic - 3 cloves
• Onion - 1 pc.
• Sour cream - 2 tbsp

Cooking:

All products cut arbitrarily.

Take a saucepan with a thick bottom. Pour in the oil and fry the onions and carrots. Then add pumpkin.

When it becomes soft, add some water. Cook for another 5 - 7 minutes.

Now you need to use a blender to turn the mass into a puree. Add sour cream, bring back to a boil.

Sour cream can be replaced with coconut milk.

If you want to cook more rich dish then pumpkin soup on pork ribs It's the perfect option for a hearty lunch.

Ingredients:

• Pumpkin - 500 g
• Potato - 2 pcs
• Onion - 1 pc.
• Carrot - 1 piece
• pork ribs- 3 pcs
• Vegetable oil

Cooking:

Boil the broth on the pork ribs.

Cut the potatoes into cubes and add to the broth.

Fry onions and carrots. Then add pumpkin to them. Put the mass on the potatoes.

Season and cook until the ingredients are soft.

Pumpkin soup can become a child's favorite dish. It must be included in the children's menu.

Ingredients:

• Water - 2.5 l
• Pumpkin - 600 g
• Potato - 300 g
• Carrot - 1 piece
• Onion - 1 pc.
• Tomato - 3 pcs
• Vermicelli - 3 handfuls

Cooking:

Cut potatoes into cubes and cover with water. Put the pot on fire.

Grate the pumpkin and fry a little. Pour the mass into a bowl.

Chop the onion and grate the carrot. Add them to soup.

Make a puree from the tomatoes and also pour into the dish.

At the end you need to add vermicelli.

Shrimps are ideal for all soups - mashed potatoes. Thanks to them mild taste soup wins.

Ingredients:

• Pumpkin - 500 g
• Onion - 1 pc.
• Carrot - 1 piece
• Cream - 200 ml
• Shrimps - 100 g
• Vegetable oil
• Spices

Cooking:

Pour oil into a heavy bottomed pan and fry the onion. Add carrots in stages, and then pumpkin.

Pour the mass with water and cook for 20 minutes.

Pour in the cream, stirring constantly. Peel shrimp and add to soup.

This recipe allows you to cook tender dish that melts in your mouth.

Ingredients:

• Vegetable broth - 1 l
• Pumpkin - 500 g
• Hard cheese - 100 g
• Onion - 1 pc.
• Orange - 1/2 piece
• Butter - 20 g
• Cream - 200 ml
• Spices

Cooking:

Use a saucepan with a thick bottom. Fry the onion in butter. It is important not to fry too much. Add diced pumpkin. Simmer for a couple of minutes.

Heat the broth and pour into a saucepan. Season and cook for half an hour.

Grate orange zest. Add to soup along with grated cheese.

Beat the mass with a blender and put on fire again. Add cream at the end.

The broth will be more delicious if cooked with celery.

The soup is different in that it combines sweetness and bitterness at the same time. If curry is too rich seasoning, then you can use any other to taste.

Ingredients:

• Pumpkin - 1 pc.
• Onion - 1 pc.
• Carrot - 1 piece
• Curry - 1 tsp
• Cream - 200 ml
• Spices

Cooking:

Peel and cut vegetables as desired. Pour in water and put to boil.

When they are ready, beat with a blender and turn the soup into a puree.

Bring to a boil and pour in the cream. Add curry and stir well.

Pumpkin goes well with other "soup" vegetables. The result is easy, but hearty first dish.

Ingredients:

• Pumpkin - 1 pc.
• Tomato - 1 pc.
• Carrot - 1 piece
• Onion - 1 pc.
• Zucchini - 1 pc.
• Cream - 200 ml
• Garlic - 2 cloves
• bell pepper- 1 PC
• Vegetable oil

Cooking:

First you need to fry the onions and carrots.

Put the roast and the rest of the vegetables, cut into cubes, in a saucepan. Pour in water, let it boil.

Pour in the cream and add the garlic, previously chopped.

At first, such a set of ingredients seems absurd, but this perfect option for an autumn soup rich in vitamins.

Ingredients:

• Pumpkin - 400 g
• Broccoli - 200 g
• Cauliflower- 200 g
• Onion - 1 pc.
• Carrot - 1 piece
• Vegetable oil

Cooking:

All products should be crushed. Fry over low heat for a few minutes. Pour in water and boil for half an hour. Beat the mass with a blender and put on fire again. When the soup boils, remove the pot from the heat.

Pumpkin soup can be made with plain cream, but coconut will give a unique aroma and taste.

Ingredients:

• Pumpkin - 400 g
• Potato - 3 pcs
• Carrot - 2 pcs
• Onion - 1 pc.
• Garlic - 3 cloves
• coconut cream- 1/2 can
• Spices to taste

Cooking:

Cut all vegetables into cubes. Fry the onion first, then add the carrots, pumpkin and potatoes.

Pour the mass with water and cook until the ingredients are soft (about 20 minutes).

Add garlic and spices.

Pour in the cream, bring to a boil.

Blend the soup in a blender.

Ginger is very useful at any time of the year. It will strengthen the immune system, has an antimicrobial effect. In combination with pumpkin, it will make the soup very healthy.

Ingredients:

• Pumpkin - 500 g
• Carrot - 1 piece
• Onion - 1 pc.
• Ginger - 20 g
• Cream - 200 ml

Cooking:

Cut vegetables into cubes. Pour in water and cook for 20 minutes.

Chop the ginger. Add to soup. Pour cream in there.

Turn the soup into a puree using a blender.

Beans make any dish more satisfying. The same can be said for this soup.

Ingredients:

• Pumpkin - 500 g
• Canned beans - 1 can
• Carrot - 1 piece
• Onion - 1 pc.
• Garlic - 2 cloves
• Tomato puree - 3 tbsp
• Vegetable oil

Cooking:

Cut all vegetables. Fry in vegetable oil. Add tomato puree and simmer for 5 minutes.

Pour the ingredients into a saucepan and cover with water or vegetable broth. cook until fully prepared products. Add garlic and beans. Switch off the oven after 3 minutes.

The advantage of cooking such a soup in a slow cooker is that the vegetables will become soft faster under pressure, so you don’t even need to interrupt the soup with a blender.

Ingredients:

• Pumpkin - 1 pc.
• Onion - 1 pc.
• Carrot - 1 piece
• Potato - 2 pcs
• Vegetable oil
• Spices

Cooking:

On the "Frying" function, fry the onions and carrots in vegetable oil. After a couple of minutes, add pumpkin and diced potatoes. Fry them a little too.

Pour in water, season and set the program "Soup" for 40 minutes.

10 minutes before the end of the process, you can pour in cream or milk if desired. But even without them, the soup will be very tender and fragrant.

This dish is an example perfect combination sweet and smoked flavors. Even a small amount of bacon will make it original.

Ingredients:

• Pumpkin - 500 g
• Onion - 1 pc.
• Cream - 100 ml
• Bacon - 100 g
• Vegetable oil - 2 tbsp
• Salt pepper

Cooking:

Fry the onion, add pumpkin to it. Pour water over the roast and cook until the pumpkin is cooked.

Pour in the cream, and beat the soup with a blender.

Fry the bacon in a dry frying pan and add to the soup.

Pumpkin soup is a real "brilliant" of cooking: healthy, satisfying, appetizing and fragrant. He is loved by adults and children. The preparation of pumpkin soup will take a minimum of time and effort. It was first prepared in South America, but he was able to conquer gourmets from all over the world and successfully "take root" in all corners of the planet.

The dish is the perfect palette for decorating: you can decorate the soup with pistachios, pumpkin seeds, eggs, vegetable figurines or herbs. Against an orange background, contrasting colors will look very original and attractive. The only negative is that it is advisable to eat the soup right away, because after a while it becomes not so saturated.