Pumpkin soup puree with mushrooms. Pumpkin puree soup with mushrooms - my delicious culinary creation

Calories: 1048
Cooking time: 30
Proteins/100g: 1
Carbs/100g: 5

It is easy to prepare dietary pumpkin puree soup. We offer a recipe with mushrooms, potatoes and carrots. This dish is for those who are losing weight - you can cook it lean or in chicken broth, adding a spoonful of sour cream and pieces of chicken meat to the finished soup. Since now is fasting time, our soup will be lean. By the way, we have already cooked with you. And for more nutrition and a beautiful presentation, instead of sour cream or cream, you can add a little coconut milk to it. This is a very useful product, natural, of plant origin, and during fasting it can help out a lot, it will become a full-fledged replacement for dairy products. In pumpkin soups, coconut milk brings out the delicate flavor of pumpkin especially well. But, in principle, this is not a mandatory ingredient; without it, the soup will also be tasty, healthy and nutritious. By the way, if you need to reduce the calorie content of pumpkin soup, replace potatoes with root celery or take these vegetables in equal amounts. Or add more squash and omit the potatoes altogether.

It will take no more than half an hour to prepare pumpkin puree soup, so it is better to cook such quick soups in small portions, based on one time.

Ingredients:
- pumpkin - 400 g;
- potatoes - 3 pcs. (200);
- carrots - 1 pc.;
- bow - 2 pcs.;
- mushrooms (champignons) - 200 g;
- water - 1 l.;
- refined vegetable oil - 3 tbsp. l.;
- salt - to taste;
- red pepper (not hot) flakes and ground - 0.5 tsp each;
- ground paprika - 1 tsp;
- coconut milk (optional) - for serving soup.

How to cook at home

Cut potatoes and carrots into slices or small pieces. You can even do it very finely, in cubes - anyway, we will grind them into mashed potatoes, and finely chopped vegetables will cook faster.

Peel the pumpkin. If there are pieces with a fibrous core, brush it out. Cut the pumpkin into cubes.

Heat up 1.5 tbsp. tablespoons of oil in a deep saucepan with a thick bottom. Lay out carrots with pumpkin. Lightly sauté the vegetables, while stirring, until an oily crust appears on top (not browning).

Add the potatoes, continuing to stir fry the vegetables already with the potatoes. Do not forget that potatoes tend to stick to a heated surface, stir the contents of the pan, make sure that nothing burns.

After five minutes, season the vegetables with spices, pick them up to your liking. Or add those indicated in the recipe - red pepper (ground and flaked) and sweet paprika. Part of the paprika can be replaced with chili pepper or Provencal herbs can be put in the soup, adding pepper purely symbolically. Cook over low heat until the aroma of the spices intensifies.

Pour boiling water into a pot with vegetables and spices. Salt. There should not be much water, pour enough to cover the pieces of vegetables. As soon as the soup begins to boil, lower the heat and adjust the simmer so that it is barely noticeable.

Let the soup boil, and in the meantime, wash, peel and chop the onion with mushrooms. Chop the onions into small cubes, cut the mushrooms into plates or cubes. If there are no fresh champignons, frozen ones will do (they need to be thawed and drained in advance).

Pour vegetable oil (1.5 tbsp. L) into a hot pan, pour onion cubes in half a minute. Fry over medium heat until the onion is light. Then add the mushrooms, increase the heat to high and boil off all the mushroom juice. Make the fire the same, fry the mushrooms with onions until fully cooked.

Vegetables will be cooked in 10-15 minutes. Add fried mushrooms and onions to the soup pot, stir. Let the soup boil, cook for 3-4 minutes and turn off the heat.

Transfer vegetables with mushrooms to a blender or puree with an immersion blender in a saucepan. Season to taste with salt and spices.

Divide the finished soup into serving bowls. Add coconut milk (if desired), put a few fried mushrooms, herbs, spices into plates and serve. You can add croutons or croutons, slices of bread dried in a toaster. We also recommend tasting

How to eat deliciously, and not get better at the same time? I think about it all the time, so I experiment endlessly, changing the ingredients in a dish I already know. Of course, the soup, the recipe of which I am going to offer today, is not for everybody. But, after tasting the first spoon, you will forever remain a fan of this unusual puree soup, which combines such unusual ingredients. The kids will love it too!

The color of the soup is joyful, sunny, and this is due to the beloved pumpkin. Its taste is very peculiar, because not only pumpkin dominates here. There are also mushrooms. You don't even have to tell your family what exactly you put in this unusual soup. Let them try!

By the way, it is doubtful that he will remind them of the taste, recently cooked here with you. Moreover, it will seem even more original! And let's also say about this soup that it is incredibly satisfying and stuffed with a variety of goodies and usefulness. It is also easy on the stomach and will not hit the forms. In a word, a real work ... no, not art, but cooking! And so, for the cause ...

What ingredients do you need for pumpkin soup?

• Pumpkin - 500 gr.
• Mushrooms - 250 gr.
• Onion - 1 pc.
• Ginger (root) - 25 gr.
• Oranges - 2 pcs.
• Broth - 1.5 cups
• Olive oil - 1 tbsp.
• Spices and herbs - to taste.

How to cook pumpkin soup puree with mushrooms - step by step instructions

First we need to prepare the mushrooms. I usually prefer mushrooms. But this time I didn't have them on hand. And I think that it would not be entirely interesting to use champignons again. After all, we have already prepared champignon soup. In a word, I had mushrooms that I never use for such a purpose. These were not familiar to everyone and, most likely, not everyone's favorite oyster mushrooms. One way or another, after washing them, cleaning them of excess, I cut them into small slices.

Step 1. Rinse, peel and cut oyster mushrooms

The next character is an onion. Well, how could it be without him! For me, the more, the merrier. But before we start, let's put a pan on the gas and pour in the oil. While we are working with the bow, everything will be ready. And so, I wrote one thing in the recipe, but onions are different. So, no regrets! Peel, rinse under water, let it drain and cut with a sharp knife. How? Not small and not large. And we will first send the onion to the pan, then the mushrooms. Let the onions and mushrooms stew in a saucepan on a small fire and under the lid for ten minutes, no more.

Step 2. Cut the onion and fry for 10 minutes with mushrooms

While this process is going on, we will prepare a pumpkin, it is advisable to choose a young one. But if an older specimen comes across, which happens in winter, and even now, in spring, it does not matter. It is only important to properly prepare the pulp. That is, initially we get rid of the thick peel, so that there is not even a trace of greenery. And then, cutting into slices that will be convenient to handle, cut them into small pieces.

Step 3. Peel the pumpkin and cut it into pieces

Our next step is to send the pieces of pumpkin to the pan. Adding a little spark, then subtracting it as much as possible. Look under the lid periodically. After all, all this mass will need to be stewed for at least ten minutes. This is especially true if you still have a young pumpkin, it should not be boiled whole.

Step 4. Combine the pumpkin with mushrooms, onions and simmer

In the meantime, use the time to prepare orange juice. How to do it? Everyone has their own way. I just cut the oranges in half. I turned on the combine and squeezed out the juice. There are other ways if there is no combine. Let's say, squeeze it out with your hand, or grate it on a fine grater (peeling it off the crust), and then squeeze it out.

Step 5: Squeeze Orange Juice

After adding juice and broth (or plain water) to the pan along with your chosen spices (it can be either cumin or cinnamon, say, coriander, or hot pepper, if health and your preferences allow), cook the mass on a small fire for another minutes 10. In the meantime, peel the fresh ginger root. Grate on a fine grater. We need to get a few drops of juice and add it to the puree soup.

Step 6. Grate peeled ginger root

If you cook soup from a young pumpkin, then you won’t even need to grind it, just crush it with a fork. But mushrooms will not do without grinding. In a word, when we turn off the gas, we will cool the mass. When everything cools down a bit, take a blender or any other means convenient for grinding and grind everything well, that is, puree. It is clear that before serving it is desirable to heat the soup. It would be nice to put even a small slice of butter there, if you wish. But the taste, mind you, will change. And serve, decorating the dish with mint, basil, or whatever you like best. Croutons will be good here too.

Calories: Not specified
Cooking time: Not indicated

Pumpkin puree soup with mushrooms is incredibly tasty, beautiful and very healthy. In addition, the soup is not at all expensive in terms of finances - pumpkin, like carrots, potatoes, onions, is inexpensive at any time of the year, and very few mushrooms are needed. Cooking soup with mushrooms and pumpkin is very simple, just like the most time-consuming thing you have to do is peel and chop the vegetables. And after half an hour you can enjoy a bright orange pumpkin soup with fried champignons.
To make pumpkin soup with mushrooms less high-calorie, halve the amount of potatoes, and add more pumpkins. Or eliminate it altogether, replacing it with the same amount of pumpkin.

Ingredients:
- chicken or vegetable broth (or water) - 1.5 liters;
- potatoes - 400 gr.;
- pumpkin - 400 gr.;
- carrots - 1 small;
- onion - 1 small head;
- salt - to taste;
- fresh champignons - 4-5 pcs.;
- butter or vegetable oil - 2 tablespoons;
- ground chilli pepper - a pinch;
- fresh herbs - for serving.

Recipe with photo step by step:

All vegetables must be cleaned immediately, since they will be cooked at the same time - we will send the potatoes to the broth, and we will stew the carrots, pumpkin and onions in oil. Cut the peeled potatoes into cubes or strips.

We cut off a rough crust from a pumpkin, cut out the middle with seeds. Cut the pulp into slices and then cut into cubes.

Carrots can be grated or cut into slices, cubes. Onion cut into half rings.

We clean the mushrooms from the film, wash under running water, removing all impurities. We cut the legs slightly or clean the place of the cut. Cut the mushrooms into slices about 1 cm thick.

Bouillon (vegetable, chicken) or water bring to a boil. Salt to taste and add potatoes. We wait until it starts to boil, we make a quiet fire. Let the potatoes cook until done.

Heat oil in a saucepan or deep frying pan. We put onions, after a minute add carrots to it and after another 3-5 minutes add pumpkin. Simmer until pumpkin releases juice. If the pumpkin is dry, pour in the broth (about half a glass), cover the vegetables with a lid and simmer until the pumpkin is soft. While the vegetables are stewing, brown the mushroom slices in another pan and transfer to a plate.

When the potatoes are cooked until cooked, and the vegetables become soft, add the vegetable mixture to the broth with potatoes and cook at a gentle boil for another 5-7 minutes.

We shift the vegetables with a slotted spoon into the blender bowl, puree until a homogeneous creamy consistency. We heat the broth, pour vegetable puree into it. We wait until the puree begins to gurgle quietly. We try for salt, you can season the soup with spices.

Pour the finished soup into bowls, add fried champignons, a pinch of ground pepper and greens to each serving. You can season the soup with sour cream to taste.
If you still have some pumpkin left, prepare a delicate dessert -

Delicious light and very healthy puree soup for lunch and dinner will be accepted with a bang by fans of a healthy diet. Moreover, you can cook it quite quickly and any person, even the most inexperienced in kitchen matters, will be able to cope with this culinary task.

There are a huge variety of puree soups and the combination of ingredients in them is very diverse, as they say - for every taste! You can cook them with dietary meat such as chicken, turkey or rabbit, you can do with vegetables alone.

Today we bring to your attention mushroom and pumpkin puree soup. With a very original mushroom taste, rich and at the same time light, in general, the very thing for our stomachs.

Cook, try and make sure that you can eat not only tasty, but also healthy!

We give the layout of the products from which we will prepare the soup puree per serving, and everyone will figure out how many of these same servings will be on their own.

Taste Info Puree Soup / Mushroom Soup / Mushroom Cream Soup

Ingredients

• Champignon mushrooms - 60-70 g;
• Pumpkin - 100 g;
• Potatoes - 40-50 g;
• Onion - 30-40 g;
• Garlic - 1 clove;
• Butter - 30 g;
• Vegetable oil - 1-1.5 tbsp. l.;
• Salt and pepper - to taste;
• Turmeric - 1/4 tsp;
• Water - 300-350 ml;
• Parsley greens - 1 sprig.

How to cook Pumpkin Soup with Mushrooms

It will take about 20 minutes to prepare our velvet puree soup, which is a considerable plus in its favor!

And so we start cooking by putting a saucepan of water on the fire and while it boils, we will prepare the vegetables.

Cut the pumpkin into small pieces for speedy cooking.

We do the same with potatoes.

Having coped with this task, we will return to the saucepan with water. It has already boiled and therefore the time has come to put our vegetables there.

Clue. If you want any vegetables that you cook to retain as many nutrients as possible during heat treatment, dip them only in boiling water.

We cover our saucepan with a lid and leave it on low heat. And in the meantime, we are moving forward.

Pour a little vegetable oil into a preheated frying pan, and send onion sliced ​​\u200b\u200bto the rings and chopped garlic clove. While the onion is slightly sauteed, we will prepare the mushrooms.

Rinse them under running water.

Advice. In no case do not soak the mushrooms in a container, otherwise they will immediately draw in excess moisture, which will certainly negatively affect their taste.

Washed champignons should be cleaned. This is done easily: from the side of the leg, we separate the thin film and simply peel it off with our hands. Then we cut the mushrooms into thin slices and send them to the pan to the onion. We immediately add butter, it is it that makes the taste of mushrooms brighter when frying.

Fry over medium heat for 3 minutes, stirring.

Then we send the contents of the pan to a saucepan with almost ready-made vegetables. Add salt, pepper and turmeric, cover with a lid and let boil for another 2-3 minutes.

Remove from heat, pick up an immersion blender and turn the contents of the saucepan into a homogeneous mass.

That's all! Our deliciously smelling and alluring pumpkin puree soup with champignons is ready! Pour into a plate, add fresh parsley or green onion and immediately begin to eat.

All the best!

Mushrooms for pumpkin and mushroom puree soup always try to take light ones, with a hat that fits snugly to the leg. In this case, they will only need to be washed a little, and there is definitely no need to cut or cut off any "skirts". You can just slightly refresh the cut of the leg. Mushrooms cut into 4 parts, depending on the size of your mushrooms. Small ones for 2, and large ones can be for four or six slices.

The onion needs to be peeled and chopped. Not small and not large, just a medium cube.

Heat the oil in a frying pan and, first of all, fry the onion until golden brown. After we make a big fire and add the chopped champignons. Why big fire? Mushrooms will almost immediately begin to release water, and if the fire is insufficient, the mushrooms will be stewed rather than fried, and we need the latter.
Saute the mushrooms until they are smaller and browner.

Add peeled and chopped garlic cloves in any way at the very end of frying. Mix and turn off.

Well, while the mushrooms are fried (do not forget to stir them), let's take care of the pumpkin. It must be peeled and cut into large cubes.
Put the pan on the fire, add water, pumpkin cubes and leave to boil. Pumpkin cooks pretty quickly, after 10 minutes it was already soft in me.

Add the contents of the pan (mushrooms and onions), salt to your taste, take an immersion blender and grind everything until smooth. If you want a thinner soup, then add more boiling water or broth.

Pumpkin and mushroom puree soup is very simple, so you can safely somehow enrich the taste with your favorite dry seasonings. Thyme is wonderful in this soup, you can add fried croutons. Well, before serving, season the soup with cream or sour cream. I probably like the last one even better. But my children prefer cream. Don't forget the peppers and sprinkle them on top of the soup before serving.
Have a delicious soup and bon appetit!