Pumpkin soup puree with fried chicken pieces. Pumpkin puree soup with chicken

Pumpkin is an extremely healthy vegetable, very rich in potassium, iron, vitamins and trace elements. At the same time, it is low in calories and is perfect for diet food. Therefore, the recipe for pumpkin puree soup will appeal to the whole family: moms - because it's healthy, dads - because it's tasty, and children - because the soup is orange! :)

Total cooking time - 40 minutes
Active cooking time - 25 minutes
Cost - 2 $
Calorie content per 100 gr - 54 kcal
The number of servings is approximately 2 liters

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How to make Pumpkin Chicken Soup

Ingredients:

Pumpkin - 700 grams(purified)
Chicken fillet - 400 grams
Carrots - 130 grams(purified)
Potato - 200 grams(purified)
Leek - 100 grams
Broth - 1-1.5 liters
Garlic - 2-3 cloves
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(I use bay leaf, celery and parsley)

Cooking:

First, let's cook the chicken breast. Add spices to taste. For example: salt, pepper, bay leaf, a little celery, parsley. Boil for about 15-20 minutes. I had a baked chicken breast and frozen broth, so I skipped the chicken cooking process.

Not very finely chop the carrots, potatoes and pumpkin.

We take a pan with a thick bottom (I have a duckling), spread the oil and chopped leek. I always use some of the green part as well. It can be substituted for onion. Lightly fry the onion, then add the carrots and fry for another couple of minutes.

We add potatoes, pumpkin, about a liter of broth in which our breast was cooked. If it is not enough, add plain water. Cook for 15 minutes until the pumpkin is done.

At the very end, add chopped garlic and remove from heat. Use an immersion blender to puree the soup. Adjust the density as desired. Personally, I added another 200 grams of broth. Salt, pepper, add lemon juice (I have 2 tablespoons), grated cheese, chopped chicken, mix and put on a small fire, bringing it to a boil again.

Cut off the crusts from the slices of the loaf, cut into cubes and fry-dry in a dry frying pan. Serve the soup with fried loaf cubes, herbs and sour cream. For greens, I take parsley and the green juicy part of the leek. Bon appetit!

In the presence of ripe pumpkin and chicken meat, you can cook a very tasty and unusual soup. There are many recipes for this dish. Be sure to try out the cream soup puree recipe in practice, it turns out to be very tender and dietary.

Pumpkin soup with tomatoes and chicken

Ingredients

• chicken fillet-490gr;
• potatoes-320gr;
• carrots-85gr;
• tomatoes-240gr;
• salt 2 gr;
• sweet pepper-80g;
• pumpkin-310gr;
• sunflower oil-35gr;
• laurel leaf-2gr;
• greens-10g.

Cooking

1. Wash the fillet, dry with a kitchen towel to remove excess moisture, trim the fat from the meat.
2. Cut the fillet into small cubes.
3. Fill a three-liter saucepan with water, bring to a boil, salt, place the fillet cut into pieces in a bowl, reduce the intensity of the flame, the chicken soup should not boil. Boil for about half an hour, during the cooking process, periodically remove the emerging foam.
4. Wash and peel the potatoes with a vegetable peeler, cut into identical cubes.
5. When the fillet is cooked, add chopped potatoes to the broth, boil it until cooked, it will take about 10 minutes.
6. While the potatoes are cooking, wash the carrots, peel and grate on a medium grater. Rinse the pepper, remove the seeds, chop.
7. Saute carrots and chopped peppers in a pan with vegetable oil. For frying, as the recipe indicates, it will take about 5 minutes, the vegetables should not be reddened.
8. Wash the tomatoes under running water, remove the step, dip in boiling water for a couple of minutes, remove with a slotted spoon, immediately place in ice water for 3 minutes, remove the peel, chop the pulp.
9. When potatoes are boiled, add tomatoes and fried vegetables to the pan.
10. Bring the soup to a boil, add the bay leaf, salt.
11. Ripe pumpkin must be peeled and cut into very small cubes, pour them into the soup. When the broth begins to boil again, remove the pot from the flame and cover tightly with a lid.
12. The recipe indicates that pumpkin soup should be infused for several minutes, after which it can be served. When serving in serving bowls, add chopped greens.

Ingredients

• rice–160gr;
• water - 2l;
• chicken breast - 270g;
• pumpkin - 170g;
• zucchini - 190g;
• potatoes - 370g;
• carrot-85gr;
• onion-75gr;
• sunflower oil-20g;
• salt-2gr;
• spices-3gr.

Cooking

1. Wash the chicken breast, the recipe excludes the presence of excess fat in the broth, remove it and the skin with a knife, fill with water and put on the stove.
2. The onion must be peeled, rinsed with water, cut in half, add one half to the broth.
3. Boil for about a quarter of an hour, periodically removing the foam, it should not be in the chicken broth.
4. Chop the second half of the onion, cut the carrot into circles. Remove the peel, seeds from the pumpkin, rinse the pulp and chop.
5. Peeled zucchini and potatoes cut into cubes.
6. Add potatoes to boiling water.
7. Add rice grains to the soup, the recipe indicates that you need to take steamed rice.
8. After adding the rice grains, season the soup.
9. Shredded vegetables must be stewed in vegetable oil for about 5 minutes.
10. Add stewed vegetables to pumpkin soup.
11. When all the components of the dish are cooked, turn off the stove and add chopped greens to the pumpkin soup with chicken: parsley, dill, cilantro and arugula.

Ingredients:

• pumpkin-480gr;
• onion-75gr;
• vegetable broth-650ml;
• cream-200ml;
• vegetable oil-30g;
• hard cheese-170g;
• butter-25g;
• greens-6gr;
• chicken fillet-220g;
• salt-2gr;
• pepper - 1 gr.

Cooking

1. Wash the pumpkin, cut it in half, the recipe recommends taking ripe pulp. After removing the seeds, rinse again, coat the inside with sunflower oil, place cut side down on a baking sheet.
2. Place in preheated oven for 1 hour.
3. While the pumpkin is baking, boil the chicken in a small amount of water over low heat.
4. Peel the onion, wash, chop, stew until transparent.
5. Remove the peel from the cooked pumpkin. Mix the pulp with onions, fry for a few more minutes.
6. Add the broth in which the chicken was cooked, simmer for another quarter of an hour.
7. With a blender, convert the ingredients into a cream, add cream, grated cheese, stir. The recipe calls for Parmesan.
8. When serving cream soup, add diced boiled chicken and chopped greens to portioned plates.

Ingredients

• pumpkin-510gr;
• chicken fillet 310gr;
• potatoes-370gr;
• carrots-60gr;
• onion-55gr;
• chicken broth-2l;
• vegetable oil-15g.
• salt-2gr;
• white bread-220g.

Cooking:

1. Rinse the chicken fillet, remove fat and skin, boil in a small amount of water.
2. Take the meat out of the broth, strain it.
3. Cut the boiled fillet into small pieces and put in a bowl.
4. Rinse and peel vegetables.
5. Peeled potatoes and pitted pumpkin pulp cut into small cubes.
6. Pour vegetable oil into a saucepan.
7. Put the chopped foods in the pan in the following order: onions, carrots, potatoes, pumpkin.
8. After frying a little, pour in the broth.
9. Simmer in broth at the lowest temperature.
10. Cut the bread into small cubes, dry out in the oven for about 10 minutes.
11. Ready soup must be salted and seasoned.
12. In pumpkin soup, add chicken, a slice of butter, croutons, serve immediately.

Each recipe involves adding spices to the soup. You can use a mixture of hops-suneli or traditional soup seasoning.

Greens are added directly to portioned plates.

Crackers for soup can be prepared independently by drying sliced ​​fresh bread in the oven. So that they do not soften ahead of time and do not spoil the taste of the dish, they must be added directly to portioned plates.

If you are preparing a dish of homemade chicken, then you need to cook it longer than the store by about half an hour. Soup tastes better with it.

Pumpkin puree soup with chicken is a great dish for both adults and children. If you want to make the soup more rich, then it is better to use bone-in chicken meat for the broth, that is, drumsticks, thighs or a chicken quarter. Also, the broth can be supplied with various roots - parsley, parsnip, fennel and celery. It is convenient to store broth sets in the freezer - roots, vegetables (carrots, onions), greens cut into small pieces. Spices and spices - as usual: peppercorns, bay leaf, coriander.

Ingredients

• 250 g chicken meat
• 1 bulb
• 1-2 bay leaves
• 1-2 potatoes
• 150 g pumpkin
• 1/2 tsp salt

Cooking

1. Prepare the products for the broth. Wash a piece of chilled chicken and remove all excess. Peel the onion and cut into several pieces. If desired, you can fry the onion in a dry hot frying pan, putting it cut-side down. Put everything in a saucepan, throw in a couple of bay leaves, peppercorns and other ingredients to get a delicious, fragrant broth. Pour in water, after boiling, simmer the broth over low heat, salt.

2. While the broth is cooking, prepare the potatoes and pumpkin: peel, wash and cut into cubes.

3. When the chicken is cooked (after 20 minutes), you can send the prepared vegetables to the pan. You can leave the bay leaf in the broth for now.

4. After 20 minutes of cooking, you need to check the readiness of potatoes and pumpkins. Now take out everything superfluous from the soup - bay leaf, peppercorns, pieces of roots, you can leave a piece of boiled chicken for serving. Then pour some of the broth into a cup, puree the soup. Its density can be adjusted with the remaining broth.

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

2017-12-06 Rida Khasanova

Grade
prescription

6984

Time
(min)

servings
(people)

In 100 grams of the finished dish

7 gr.

5 gr.

carbohydrates

7 gr.

109 kcal.

Option 1: Classic Pumpkin Creamy Chicken Soup Recipe

Pumpkin is a vegetable that stores a lot of useful substances, such as iron, potassium. In addition, pumpkin has a low calorie content, which makes it a dietary product. The whole family will appreciate the golden pumpkin puree soup with the addition of chicken meat, because it is tasty, healthy, and beautiful.

Ingredients:

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

Step by step recipe for pumpkin puree soup with chicken

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

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

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

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

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

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

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

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

Option 2: Quick Pumpkin Creamy Chicken Soup Recipe

Pumpkin and chicken soup can be prepared in an easier way, saving some time.

Ingredients:

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

How to quickly cook pumpkin soup with chicken

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

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

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

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

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

Option 3: Pumpkin Puree with Chicken and Cheese

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

Ingredients:

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

How to cook

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

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

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

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

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

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

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

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

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

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

Ingredients:

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

Step by step recipe

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

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

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

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

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

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

Cut the chicken fillet into small pieces.

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

Option 5: Pumpkin Soup with Chicken Meatballs

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

Ingredients:

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

How to cook

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

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

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

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

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

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

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

Remove bay leaves from pot. Puree vegetables with a blender, add cream and mix.

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

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

Ingredients

• Pumpkin - 500 g.
• Onions - 1-2 pcs.
• Garlic - 2 cloves
• Chicken - 300 g.
• Cream - 200 ml.
• Water - 1 l.
• Salt, pepper - to taste
• Butter - 25 g.

Cooking time: 40 minutes

Yield: 4 servings.

Mexico is considered the birthplace of pumpkin - it was from there that the vegetable "dispersed" around the world. In different countries, soup from this vegetable has long been prepared, but it is completely different, with its own characteristics. Somewhere spicy seasonings are added to this soup, somewhere - seafood, and in some places it is completely sweet, and is served as a dessert.

But the classic pumpkin soup is still considered to be the French version, with cream and chicken broth. Today we will prepare just such a classic pumpkin puree soup - you will find a recipe with a step-by-step photo with cream below. In many sources, you can also find it under the name "cream soup" of pumpkin with cream - a recipe containing the word "cream" implies the use of white dressing. In this case, it's cream.

Based on the classic recipe, you can also show your imagination and cook, for example, pumpkin puree soup with cream and cheese, or bacon - in fact, there can be a lot of variations. About this - in our article.

How to cook pumpkin cream soup with cream - a recipe with a photo step by step at home

First, prepare the necessary ingredients. Cream can be used with any percentage of fat, but in order not to "overload" this healthy dish with extra calories, we advise you to take ten percent cream.

Let's make chicken broth. To do this, pour the chicken with cold water, bring to a boil, and, adding salt and pepper, cook for 20 minutes.

Onion cut into cubes.

Cut the pumpkin into cubes as well.

Finely chop the garlic.

Lightly fry pumpkin, onion and garlic in butter.

Add chicken broth (get the meat), cook for 20 minutes - until the pumpkin is ready. In this case, we cook the soup in a thick-walled saucepan, but you can also cook it in a slow cooker or even in the oven.

The recipe for pumpkin soup with cream in a slow cooker differs only in the choice of mode. The vegetables in the bowl can be pre-sautéed on the "Bake" or "Fry" mode for 10 minutes, and then boiled on the "Soup" or "Cooking" modes for 30 minutes.

Now let's figure out how to cook a classic pumpkin puree soup - a recipe with cream in the oven. To do this, vegetables must first be baked in a greased refractory form for 50 minutes, then beat with a blender and add hot broth (not cold! otherwise the form may crack) and cream. Next, place the form with the soup in the oven and bring to a boil for another fifteen minutes. Oven-cooked dishes are especially healthy and rich in taste, and roasted vegetable soup is no exception.

Blend vegetables in a blender.

Add cream. Bring to a boil and remove from heat.

Pumpkin cream soup with cream, the recipe of which we have given, is ready. It must be served hot. You can arrange the remaining boiled chicken meat on plates with soup. Bon appetit!