Pumpkin soup puree with shrimp ginger. Pumpkin soup with shrimps

If you love pumpkin dishes, mashed soups and shrimp, then this is YOUR soup! I love making this soup when I have it. big choice pumpkins in the markets.

Pumpkin soup with shrimp - very fragrant, creamy, healthy, and satisfying, besides. Preparing pumpkin soup with shrimp is also easy. You can cook it without carrots, but I once added it to the soup when the pumpkin was not very beautiful in color, but it turned out that the carrots added not only color to the soup, but also taste!

We will prepare all the products according to the list and prepare pumpkin soup with shrimp for the festive table.

We clean the pumpkin from the peel, seeds and fibers. Cut the pulp of the pumpkin into small cubes.

Transfer the pumpkin to a bowl. We add water.

Peel the carrots, wash and cut into slices.

Add carrots to the pumpkin in the pan. Salt and pepper the vegetables. We put the pan on the fire and cook the vegetables until fully prepared, minutes 25-30.

We check the readiness of vegetables by piercing them with a knife or fork. A well-cooked pumpkin starts to turn into a puree.

While the vegetables are cooking, let's take care of the shrimp. We will clean the shrimp from heads, shells, remove the intestinal wreath on the tail. I use two types of shrimp. I will add small shrimp directly to the soup, and leave large ones to serve the soup to the festive table, we are preparing a festive soup!

Heat the olive oil in a frying pan and either fry the sliced ​​\u200b\u200bin slices fresh garlic until golden brown and remove it from the pan, or, like me, add ground garlic.

Add to garlic oil shrimp and cook them in a pan for 5-7 minutes, they should become reddish in color and opaque.

Remove the pot of vegetables from the heat. We punch the finished pumpkin with carrots with a blender in mashed potatoes. You can make puree with a potato masher.

This is the consistency of our soup. If you want the soup thinner, add a little boiling water to it.

At the very end, add cream.

Also, using a blender, mix all the components of the soup. We return the pot of soup to the stove and cook for another 5-7 minutes. The soup should warm up, but not boil. At the very end of cooking, put the shrimp in the soup, setting aside a few pieces for decoration.

Ready-made pumpkin soup with shrimp pour over portioned plates. Decorate with shrimps, sprinkle pumpkin seeds and rubbed on fine grater Parmesan cheese.

Festive, bright and very, very tasty!!

Recipes for pumpkin puree soup are diverse, pumpkin goes well with meat, beans, potatoes and even shrimp. Fragrant, appetizing and enough hearty puree soup from pumpkin with shrimp, prepared according to the method written below, will feed your family. Rewrite the recipe pumpkin puree soup in a culinary notebook, so as not to lose, because the household will require repetition.

Pumpkin Soup Ingredients:

• pumpkin - 800 gr.;
• peeled shrimp (boiled) - 300 gr.;
• onion - 1 onion;
• carrots - 1 pc.;
• purified water - 800 ml;
• cream 20% - 150 ml;
• garlic - 2-3 cloves;
• olive oil - for frying;
• greens - 1 bunch;
• nutmeg (ground) - 2 pinches;
• ground pepper - to taste;
• salt - to taste.

How to make a delicious pumpkin soup with shrimp:

Preparing Vegetables for Pumpkin Soup
Wash the pumpkin from dirt, peel, remove the core with seeds, cut into small cubes. Transfer to a suitable saucepan clean water and put it on the stove medium fire.
clean, wash onion and carrots. Finely chop, throw into a hot frying pan with oil, fry until a golden hue appears.

Transfer the frying to a saucepan with pumpkin, add all the indicated seasonings, including salt.
Boil, then reduce the boiling point to a minimum and cook until the pumpkin is soft.

Blend the contents of the dish to a puree consistency using a food processor.
Pour the cream into the pureed pumpkin mass, mix, cover with a suitable lid and leave for 10 minutes so that the pumpkin soup has time to infuse.

In the meantime, you need to peel the garlic cloves from the husk, cut into small cubes and send to fry on hot pan with a little oil.

Cooking delicious pumpkin soup with shrimp
Add pre-thawed and dried shrimp to it. Roast well.
infused fragrant cream soup distribute the pumpkin in portions, decorate each with 2-3 shrimps with garlic and finely chopped herbs in advance. So, from simple homemade ingredients with the addition of only one marine, an appetizing cooking masterpiece. We wish you all bon appetit!

Tips for housewives

1. For this creamy pumpkin soup, you can cook on butter croutons from white bread with basil and oregano.
2. In addition to the proposed seasonings, cumin, red pepper (for spicy lovers) are suitable for this first course. For piquancy, you can put 1 tsp in the pumpkin puree soup recipe. granulated sugar.
3. It is advisable to cook pumpkin puree soup with cream at one time, since the next day it will no longer be so tasty, even when hot. In this case, the shrimp must be kept separately.

Watch the video recipe for making puree soup, healthy, satisfying and very tasty.

Pumpkin is one of the most affordable vegetables, and many people consider dishes from it to be everyday. The idea of ​​\u200b\u200bthe “queen of the garden” will turn upside down if you ever try pumpkin soup with shrimp puree. This exquisite dish can decorate not only family meal, but also festive table. Moreover, its preparation does not require much time and effort.

Cooking features

The technology for cooking pumpkin soup-puree with shrimp cannot be called complicated. If you follow the directions in the recipe exactly, excellent result even an inexperienced cook can get it. Knowing a few subtleties will reduce the risk of spoiling products to zero.

• For cooking cream soup experienced chefs it is advised to take pumpkin of nutmeg varieties. She has soft flesh pleasant taste and flavor, quick to prepare. However, you can cook a dish from a pumpkin of any variety, only a decorative one will not work.
• If the weight of peeled shrimp is indicated in the recipe, and you are purchasing unpeeled shrimp, you will need approximately 2.5 times more shrimp.
• Defrost shrimp in vivo without being subjected to sudden changes in temperature. Trying to defrost them in the microwave will cause them to become tough.
• Usually available for sale boiled frozen shrimp, already passed heat treatment. It takes very little time to prepare them. Small ones are cooked for 5 minutes, large ones - 10-12 minutes. No more time is needed to cook them in a pan. Cooking too long can make the shrimp tough.
• Most often, the shrimp are not crushed along with the rest of the ingredients, but put into the soup whole after the rest of the ingredients have already been mashed.
• Products that require long cooking are put into the soup first. They can also be boiled or baked separately, combined with other products at the stage of their grinding.
• When working with an immersion blender, follow the rules for its operation. If the appliance is not turned off when it is immersed in or removed from the soup, the rotating blades will cause the liquid to splatter.

Pumpkin cream soup decorated with shrimp looks appetizing on its own and does not need additional decor, but wheat croutons with a neutral aroma or seafood flavor will not be superfluous.

Pumpkin cream soup with shrimps and ginger

• pumpkin pulp - 0.5 kg;
• potatoes - 0.5 kg;
• carrots - 0.2 kg;
• onions - 100 g;
• ginger root - 20 g;
• water or chicken broth - 1.25 l;
• milk or cream - 0.25 l;
• butter - 50 g;
• boiled-frozen shrimp, peeled - 100-150 g;
• salt, black ground pepper- taste.

Cooking method:

• Boil shrimp for 5 minutes in salted water with pepper. Cool, clean.
• Remove the husk from the onion, cut the vegetable into small pieces.
• Peel the pumpkin from the peel and pulp with seeds, cut into small cubes.
• Cut the peeled potatoes into cubes of the same size.
• Scrape carrots, wash, cut into circles.
• Put the vegetables in a saucepan, cover with water and boil until they are all soft.
• Grind the contents of the pan with a blender.
• Peel, grate the ginger, put in the soup. Salt and season the dish. Dilute with milk or cream.
• Return the pot to the heat and cook the soup, stirring, until it begins to boil.
• Fry shrimp until golden brown in melted butter.

Pouring the soup into bowls, arrange on them and fried shrimps. Additionally, the soup can be sprinkled with fresh herbs.

Pumpkin cream soup with shrimp and broccoli

• pumpkin (pulp) - 0.7 kg;
• broccoli - 0.3 kg;
• peeled shrimp - 150 g;
• onions - 0.2 kg;
• vegetable oil - 40 ml;
• water or broth - 1 l;
• cream - 100 ml;
• salt, saffron and turmeric - to taste.

Cooking method:

• Cut pumpkin pulp into medium-sized cubes, put in a saucepan.
• Free from the husk and finely chop the onion. Send to the pumpkin.
• Cover vegetables with water or broth. Boil until pumpkin is soft.
• Wash the broccoli, breaking it into florets.
• Boil separately clean water, dip the broccoli in it, cook for 10 minutes and transfer to a container with cold water. Throw in a colander, dry.
• Heat the oil in a frying pan, brown the broccoli in it, remove it from the pan. Fry the shrimp, giving each side 2-3 minutes.
• Grind boiled pumpkin and onion with a blender, dilute with cream, salt and season. Bring to a boil over low heat.

Divide the broccoli and shrimp into bowls after pouring the soup over them.

Pumpkin puree soup with shrimps and tomatoes

• pumpkin - 0.5 kg;
• tomatoes - 0.2 kg;
• celery stalks - 100 g;
• leek - 100 g;
• garlic - 2 cloves;
• chicken broth - 1-1.5 l;
• shrimp - 0.2 kg;
• vegetable oil - how much will go;
• salt, black ground pepper - to taste;
• whipped cream - for decoration.

Cooking method:

• Cut the pumpkin into small plates.
• Wash the celery, cut into pieces no more than a centimeter.
• Pour boiling water over tomatoes, peel. Cut out areas near the stem. Cut the rest of the flesh into small cubes.
• Slice the onion into thin slices.
• Cut the garlic into slices.
• Heat oil in a saucepan, put onion and garlic in it. Fry for 5 minutes.
• Add pumpkin, after 5 minutes, add a tomato, pour in a ladle of broth. Simmer, adding more broth if necessary, until the vegetables are tender.
• Transfer to a blender bowl and turn into a puree, dilute with the remaining broth. Salt, pepper.
• Bring the soup to a boil and simmer for 5 minutes.
• Boil the shrimp separately.

When serving, garnish the soup with whipped cream, spread the shrimps.

Pumpkin soup-puree with shrimp looks appetizing and smells seductive. Its taste will also not disappoint you and your guests. Cooking a dish does not take much effort and time even for a novice hostess, and the result will surely please.

No first course is complete dinner table. True, over time, you start eating soup only out of obligation: recipes that are painfully familiar are no longer encouraging. Of course, you can decide to try something new, but the abundance of cooking methods stops. Which one to choose so as not to be disappointed in the experiment? Of course, pumpkin soup with shrimp! The taste is unusual, but not shocking, nothing is required for cooking super exotic. And it falls on the stomach easily, without making you regret your own adventurism.

Pumpkin soup with shrimps: a recipe with a photo for losing weight

Of course, it does not eliminate the need to visit the gym or pool. But it makes unnecessary the most severe diets, with which unfortunate ladies sometimes torment themselves. Tasty, low-calorie, satiating enough not to dream of an extra sandwich - and at the same time beautiful, which is important for a self-respecting gourmet. And the pumpkin soup with shrimp is cooked pretty quickly.

We take half a kilo solar vegetable without skin and seeds, finely cut and boil it in water, you can add dry vegetable mix. Together with dill and parsley (a couple of sprigs), we puree with a blender, pour the mass with a quarter liter of hot milk and let it boil. large shrimp boil separately; pour the base on plates, spread on top marine life, a piece of butter and fresh herbs. The dinner is served!

A more satisfying option

Not everyone in our world loses weight, many need denser food. For them - pumpkin soup with shrimp, the recipe of which requires the presence and extra vegetables, and rich chicken broth. However, it can be replaced vegetable broth if you still want a relatively dietary dish.

Boil one and a half liters of broth; put in it a pound of pumpkin cubes. After the next boil, we add to them a straw of a couple of potatoes, salt, season (Italian or Provencal herbs) and cook until the vegetables are cooked.

In a frying pan, heat up a little vegetable oil and make a fry from very finely chopped carrots and onions. When the vegetables soften, pour in a couple of spoons of your favorite sweet and sour sauce and squeeze a quarter of a lemon. Roast in this environment king prawns at the rate of two pieces for each eater. We bring the finished base with a blender to a puree state, pour it into plates and supply with seafood. Before serving, sprinkle fragrant pumpkin soup with shrimps with chopped onion and season with sour cream. An ideal accompaniment to it will be white toasts with a thin layer. butter.

with shrimp and coconut milk

Elegant and exotic recipe, which will have to be dealt with. Shrimps are needed large and raw, a dozen and a half pieces. We cut them according to all the rules, hide the pulp in the refrigerator, and fill the shells with half a liter cold water, salt, season allspice with ginger and cook for 10 minutes. Ready broth we filter.

We crush the garlic clove, chop 5 shallots, fry in olive oil, add cubes of a small pumpkin and pour in the shrimp broth. We keep on fire for a third of an hour under the lid until the main vegetable softens. Add a can of coconut milk to the mass and pierce all the components with a blender. Salt if needed.

Fry the reserved shrimp again in olive oil for about a minute and a half on each side. Transfer to a platter and sprinkle lemon juice. Pumpkin soup with shrimps and coconut milk pour over portion cups, put seafood on top. It remains to season with the oil in which the chili pepper has been aged (bought or infused on its own), and ground red pepper.

Greek recipe

It is especially interesting in that the pumpkin does not need to be boiled, not stewed, but baked. We cut a half kilo of a medium-sized vegetable, lay it on a baking sheet, season with rosemary and thyme and sprinkle vegetable oil. Wrap the dish with foil and put in the oven for 40 minutes.

At the same time, we add chopped garlic, onions, ginger and carrots in a thick-bottomed saucepan in butter - we take them to our liking. We also lay the pumpkin here, add a little water and simmer for about a quarter of an hour, after which we bring the vegetables to a smooth mass with a blender. Pour a full glass of coconut milk, add a couple of spoons and one - brown sugar. Now bring to a boil, and at the same time boil the shrimp in a separate saucepan. From three peeled shrimp, chopped with chili and cilantro and mixed with Sirtaki cream cheese, we form quenelles. The rest (a couple of pieces for each serving) are left whole. Distribute pumpkin soup with shrimp and coconut milk on plates, supplement with quenelles and whole seafood, decorate with herbs and feta cubes. No one will refuse such a luxury!

What will please Maria Kozhevnikova

This young actress has not only stage talent, but also culinary talent. The pumpkin soup with shrimp prepared according to her recipe will appeal to even the most picky aesthetes.

Pumpkin weighing 600 grams, freed from seeds and chopped, grease with honey, add salt, put in a heat-resistant bowl, add a little water there and bake under foil for about half an hour. We cut a large onion into half rings and fry until golden in olive oil, then pour half a stack of dry white wine into the pan and simmer for about ten minutes. We put the finished pumpkin in a saucepan, pour half a liter of water, add two potatoes, diced - and keep on the stove until cooked. Then we combine the contents of the pot and pan and pierce the mass with a blender. Seafood by this point should already be boiled and cleaned. Pour the pumpkin soup (with shrimp as a decoration) into bowls, season with herbs. You can put a couple of drops of olive oil on the plates.

Original submission

Real aesthetes as containers from which this is eaten seductive soup, plates and cups must be rejected. The dish will become even more delicious if served directly in pumpkins.

You need to find small specimens, cut off the “hat” from them and clean out the fibers with seeds. The pulp inside, so that it is able to hold the soup, is lubricated olive oil. Now you have a real masterpiece waiting for you on the table of eaters!

Classic recipe for pumpkin puree soup with vegetables, cream and fried shrimp

In order for the pumpkin soup not to be too boring and to be liked by gourmets, it is enough to combine orange vegetable with other ingredients. Sometimes even the most unexpected ideas can turn into a dish worth not only weekdays, but also festive celebrations. In addition, most housewives are accustomed to puree the ingredients completely, while a small portion of whole, not crushed products will help to color the puree soups with new colors. If pumpkin soup seems too pale to you, you can always tint it at the cooking stage with saffron or turmeric on the tip of a knife. The second option is to use olive oil instead of butter, and replace the leeks with ordinary onions.

Ingredients (by eye):

• table squash, not ornamental
• broccoli
• shrimp of any size and type
• saffron or turmeric (optional)
• pepper mix
• table cream
• butter or olive oil
• leek or onion

Pumpkin puree soup with shrimp and cream

The first step is preparing the pumpkin for the soup. It is enough to free the pumpkin from the peel sharp knife and then cut into pieces of any shape and size. Smaller pieces will speed up the preparation of the dish.

The leeks are cut into small pieces so that they are fried as quickly as possible.

Heat a piece of butter in a deep frying pan.

Broccoli and shrimp are then quickly fried on both sides. Larger seafood can be fried without the shell.

After that, the onion is fried until it is half cooked.

In not in large numbers water should boil the pumpkin and onion. Saffron or turmeric is added almost immediately, if desired. It is better to cook vegetables on a slow fire than on a fast fire.

After 10-15 minutes of cooking pumpkin soup, a full glass of cream is poured into it and the dish is brought to readiness over low heat. You can remove the puree soup from the heat several times and put it back to cook, preventing the cream from boiling too much.