Delicious pumpkin soup puree with cream recipe. Pumpkin puree soup - recipe with cream and chicken

Many affordable vegetables are healthier expensive delicacies. These include the pumpkin, which our ancestors treated with great respect. In almost every house, various dishes were prepared from it. Not all modern housewives treat the pumpkin with the same reverence as their grandmothers and great-grandmothers. Pumpkin dishes are not on the table in every family. The reason is often that novice cooks do not know enough recipes for cooking dishes from this vegetable. Do not think that only porridge can be cooked from it. Pumpkin first courses are no less tasty and refined than cauliflower, broccoli and similar products. Pumpkin soup-mashed potatoes with cream are able to turn your idea of ​​\u200b\u200bthe "queen of the garden": after tasting it, you will almost certainly begin to include it in the family menu often.

Cooking features

Compared to other vegetables, pumpkin boils for a rather long time, but this should not stop the cook who wants to feed the household with delicious and refined puree soup from this vegetable. The cooking process itself is not very difficult, even an inexperienced hostess can handle it.

• Do not choose a thick-skinned pumpkin for making soup-puree: it has coarse fibers and it takes a long time to boil. For cream soup Muscat varieties with tender pulp are most suitable.
• Considering that the pumpkin takes longer to cook than other vegetables, it is put first in the soup or cooked separately. In the latter case, it is a good idea to bake this vegetable - this way the pumpkin will keep maximum amount useful substances.
• To obtain a creamy consistency, the products that make up the dish are ground to a puree state. This should be done after they are sufficiently boiled. Previously, vegetables were rubbed through a sieve to make soup-puree. Today, you can also go this way, but this option is very laborious. The use of a blender helps to simplify the task.
• Do not ignore the instructions for use household appliances. A common mistake is to turn on or turn off the immersion blender too early: at the moment it is immersed in the liquid and removed from it, the rotating knives spray the dish.
• More thick consistency pumpkin puree soup can be given by adding potatoes or brewing it with flour. Dilute the soup with broth, milk or cream. Cream not only helps to make the soup's consistency optimal, but also gives the dish a delicate creamy taste.
• Cream is added to the soup last. After their introduction ready meal must be heated over low heat to sterilize it. You do not need to boil it: the cream from this can curdle, spoiling appearance dishes.

Serving creamy soup-pumpkin puree with croutons. You can make them yourself by drying slices of bread in the oven or in a pan. When using purchased crackers, it is better to give preference to those that have the most neutral taste.

Classic Pumpkin Cream Soup Recipe

• pumpkin pulp - 0.6–0.7 kg;
• carrots - 150 g;
• onion- 100 g;
• garlic - 5 cloves;
• potatoes - 0.3–0.4 kg;
• broth or water - 1.5 l;
• vegetable oil- 40 ml;
• pumpkin seeds - 40–50 g;
• cream (fatty) - 100–150 ml;
• salt, spices - to taste.

Cooking method:

• Peel the pumpkin from the skin, remove the pulp with seeds. Cut the rest into small cubes (about 1 cm).
• Peel and cut potatoes into medium-sized pieces.
• Scrape the carrots, rinse, dry with a napkin and grate coarsely.
• Free the onion from the husk, cut into medium-sized pieces.
• Peel the garlic, finely chop with a knife.
• Pour oil into the bottom of the pot in which the soup will be cooked.
• Heat it up, put the onion and garlic. Fry them over low heat until they become translucent.
• Add carrots. Cover the pan with a lid and sauté the vegetables for 5 minutes.
• Put the pumpkin, fill it with water or broth. 5 minutes after the liquid boils, add the potatoes.
• Boil for half an hour or a little more - until all the vegetables are completely soft.
• Puree the contents of the pot with a blender.
• Add salt, spices, cream.
• Heat the soup over low heat until it starts to boil. Remove the saucepan from the stove.
• Toast the pumpkin seeds (peeled) in a dry frying pan.

Sprinkle over bowls of soup when serving. pumpkin seeds, Serve the croutons separately.

Pumpkin cream soup with cream and ginger

• pumpkin pulp - 0.4 kg;
• onions - 0.2 kg;
• carrots - 0.3 kg;
• water - 1.2 l;
• cream (fat) - 150 ml;
• olive oil - 30 ml;
• ginger root - 15 g;
• garlic - 4 cloves;
• salt pepper, fresh dill- taste.

Cooking method:

• Peel the pumpkin, cut into small cubes or grate coarsely. The more you grind it, the faster it will cook.
• Remove the skin from the onion, finely chop it.
• Peel the carrots, chop them in the same way as the pumpkin.
• Slice the garlic into thin slices.
• Peel the ginger, cut a piece of the desired size. Grind it with a grater or blender.
• Heat the oil in a saucepan, put the vegetables in it. Fry them for 5-10 minutes, depending on the size of the pumpkin and carrot pieces.
• Pour in water, bring to a boil. Boil for 10-20 minutes. 5 minutes before cooking, add ginger, salt and pepper.
• Blend the contents of the pot with an immersion blender.
• Thin the soup with cream and return to the stove. Bring to a boil over low heat and remove from heat.
• Chop the dill, sprinkle it on the dish when serving.

Soup prepared according to this recipe, has piquant taste, it is nice to eat in the cool season. The dish has an appetizing orange turns out tender and tasty. Pairs well with garlic croutons and donuts.

Pumpkin puree soup with cream and salmon

• pumpkin pulp - 0.5 kg;
• salmon fillet - 0.4 kg;
• potatoes - 0.5 kg;
• carrots - 100 g;
• onions - 100 g;
• hard cheese - 100 g;
• butter - 40 g;
• olive oil - 20 ml;
• cream (fatty) - 100 ml;
• nuclei walnuts- 100 g;
• water - as needed;
• salt, pepper, dill, cinnamon, nutmeg- taste.

Cooking method:

• Peel the pumpkin from the skin, cut into small slices.
• Lubricate the baking dish with butter, put the pumpkin on it. Drizzle with remaining butter.
• Grind cheese on a grater, fill them with pumpkin.
• Place the mold in an oven preheated to 180–200 degrees, bake for 15–25 minutes, depending on the type of pumpkin and the size of its pieces. Remove from oven.
• Peeled carrots cut into medium-sized cubes or circles.
• Peel the onion, chop finely.
• Heat vegetable oil in a frying pan, fry the onion in it until golden color.
• Wash the salmon fillet. Dip in boiling water, cook for 15-20 minutes. Remove the pieces of fish from the pan, divide into portions.
• Peel the potatoes, cut into medium-sized cubes, cover with water.
• Add carrots, bring to a boil.
• Boil vegetables until they become soft.
• Transfer the boiled vegetables and onions to a blender jar or a container in which you usually mix and beat food.
• Put the baked pumpkin in there.
• Add spices and a glass of vegetable broth.
• Roast the nuts in a dry frying pan, crush with a crusher, add to the rest of the ingredients.
• Using a blender or in any other way, turn the vegetables into a homogeneous mass. Dilute vegetable broth before desired consistency. Salt to taste.
• Add cream, stir. Pour into a saucepan, add the fish pieces and bring to a boil, but do not boil.

When laying out the soup on plates, make sure that everyone gets salmon approximately equally. This gourmet soup can be applied not only to family dinner- it will not be a shame to offer it to guests.

Pumpkin cream soup with cream pleasant taste, delicate texture. The presence of several different recipes This dish allows you to find an option that will appeal to even the pickiest gourmet.

If you have a great desire to make pumpkin soup with cream on your own, then we recommend that you look at all the cooking options for this dish. After all, using certain ingredients, you can get a spicy, spicy or unleavened lunch. Moreover, to create such a dish, only fresh pumpkin. Soup (recipes with photos are presented a little further) with this vegetable is very tasty, nutritious and satisfying. It can be safely given to a child or consumed on its own as a healthy dish.

Cooking recipes with photos

As mentioned above, the presented dish can be prepared using different ingredients. But to make it tasty and nutritious, it is recommended to additionally use such milk product like cream. In this case, your dinner will become more fragrant and appetizing.

So, to make pumpkin soup with cream, you need to prepare:

• fresh pumpkin pulp - about 500 g;
• large sweet onion - 1 pc.;
• large carrot - 1 pc.;
• milk cream of maximum fat content - about 150 ml;
• any greens - use to taste;
• natural butter - about 15 g;
• chilled chicken breasts (if they are frozen, they should be thawed) - 1 pc. per 300 g;

Meat broth preparation

Before making pumpkin soup with cream, you need to process all of the above components. First, rinse the chicken breasts and boil them in 2 liters plain water by adding salt to it. After meat ingredient becomes soft, you need to remove it from the broth, cool completely, separate the pulp from the seeds and skin, and then cut it into small pieces.

Processing vegetables

To do tasty soup from pumpkin with cream, it is necessary to use not only the above-mentioned vegetable, but also other components. To do this, you need to wash and peel the carrots and onions and grate and chop them accordingly. Next, the products should be put in a pan and fried until golden in butter, after salting and peppering.

As for the pumpkin, it must be peeled and seeds (if required) and cut into fairly large pieces.

Heat treatment of the first course

How to make creamy pumpkin soup? Recipes for this dish may include the usual drinking water, and meat broth. For more hearty lunch we decided to use the second option.

Thus, in a saucepan with meat broth, you need to put all the chopped pumpkin and start cooking it over medium heat until fully prepared. At the same time, salt should not be added, since during the heat treatment of chicken breasts this component has already been used.

After the pumpkin becomes soft, the dishes must be immediately removed from the heat and set aside for a short while. After waiting for the contents of the pan to cool slightly, you need to beat it with a blender (at high speed). As a result, you should get liquid and fragrant puree, which should be put back on the stove and brought to a boil. In the process of re-cooking, it is required to add chopped greens, browned onions and carrots to the pumpkin, as well as heavy cream. After mixing these components, you should wait for them to boil - and immediately remove the pan from the stove.

On this soup with cream is considered completely ready. But to give a special flavor to the soup, it is recommended to additionally flavor it with grated garlic and allspice ground. Having kept lunch under a closed lid, you can safely serve it to friends along with pieces of breasts and a slice of bread.

Vegetable soup on the water

How to prepare pumpkin soup with cream on meat broth we have described above. However this dish can be done with ordinary water. For this we need:

• pumpkin pulp - about 300 g;
• onion large sweet - 1 pc.;
• large carrot - 1 pc.;
• potatoes are not very large - 2 pcs.;
• settled water - 2 l;
• any greens - use to taste;
• butter - about 20 g;
• half peas - ½ cup;
• homemade rye croutons - for serving with a dish;
• salt, black pepper and fresh garlic apply at will.

Ingredient Processing

How to cook a vegetable with a photo of such a dish you can find in this article. But before you start preparing such a tasty and nutritious dinner, you need to process all the above components well.

First you need to rinse the pumpkin, peel it from seeds and peel, and then chop it coarsely. Further, the remaining vegetables should be processed in the same way. Potatoes and sweet onions must be chopped into small cubes, and carrots must be grated. Concerning half peas, then you need to sort it out, wash it well in a sieve, and then put it in a deep container and fill it with water. In this condition bean product must be kept for about three hours. During this time, it should swell a little, absorbing moisture.

Sauteing vegetables in butter

Just like the previous pumpkin soup with cream, this version of the dish also involves the use of browned vegetables. After all, we prepare such a dinner without meat, and therefore, if you do not use roasting, it will turn out to be too bland.

So, to sauté some of the ingredients, you need to take a frying pan (stewpan), melt the butter in a bowl, and then put the carrots and onions. Fry the ingredients until transparent. At the end, they should be flavored with pepper and salt.

Cooking the whole dish on the stove

After the products are prepared, you can start cooking the dish. To do this, pour the settled water into a saucepan (large) and bring to a boil. Next, you need to pour into it split peas and cook for about 50 minutes until it is completely soft. After this time, put the pulp of the pumpkin in the same container, and then season all the products with pepper and salt.

After another ¼ hour, the pan must be removed from the heat and cool slightly. After that, its contents must be converted into puree using a blender.

Final stage

After the base of the soup is ready, it must be brought to a boil again, and then pour in small cubes of potatoes. Boil these ingredients preferably for about 20 minutes. Next, sautéed vegetables and grated garlic should be added to them, removed from the stove and kept under the lid for ¼ hours.

How to present pumpkin soup to the table?

The presented pumpkin soup for a child is well suited if he does not really like pure pea dish. After the dinner is ready, it must be distributed on plates, and sprinkle with chopped herbs on top and add rye croutons.

How to quickly make pumpkin soup? cooking recipes

You can cook the presented dish in different ways. But if you do not want to stand at the stove for a long time, then it is better to use next recipe. For it we need:

Cooking process

To make this dish yourself, you need to use a deep saucepan. It is required to pour a little oil (sunflower) into it, and then the pumpkin pulp and chopped onions should be laid out. In this composition, it is advisable to fry the ingredients over very low heat for about 10 minutes. Next, grated juicy carrots, celery greens and blanched tomatoes, cut into small cubes, should be added to the vegetables. Also, for these products, you need to add salt and pepper and pour in a little water (so as not to cover the ingredients). Having covered the saucepan with a lid, the components should be simmered for 45 minutes. During this time, all products should become soft, and after intensive mixing- to be transformed into gruel.

Final stage

After you get a fragrant puree soup, it should be flavored with heavy cream and grated garlic clove. After keeping the ingredients under the lid for another ¼ hour, the dish can be safely served at the table. It is recommended to sprinkle it with fresh chopped herbs beforehand.

Making Spicy Pumpkin Soup

Pumpkin puree soup for a child can be prepared according to any of the above recipes. However, the dish, the method of preparation of which is described below, is desirable to serve only to adults, as it turns out to be too spicy.

So, we will need:

Cooking method

The principle of preparing spicy cream soup from pumpkin - similar to the above dishes. First you need to boil the pumpkin pulp in chicken or beef broth and then chop the vegetable with a blender. Next, you should alternately add rosemary, basil, hot pepper, sweet paprika, salt and any greens. Repeatedly after boiling the base, it is required to add onion sautéed in butter and grated garlic cloves to it. In this, it is desirable to withstand under the lid for ¼ hour. Further spicy dish Divide into bowls and serve immediately. In addition to pumpkin soup, you can serve rye croutons home production. Bon appetit!

Unlike vegetables, legumes and meat, also mashed to a state of puree, pumpkin cream rash is necessarily seasoned with milk cream. Without them, you should not start cooking. We need liquid, not the most fatty (10-15-20% - just right), but not milk and not vegetable broth.

Cooking time: 30 minutes / Number of servings: 1-2

Ingredients

• pumpkin - 300 g
• milk cream 15% - 200 g
• petiole celery - 1 stalk
• onion - 1 pc.
• garlic - 1-2 teeth
• olive oil - 1-2 tbsp. l.
• butter - 20 g
• salt, hot pepper, nutmeg, ginger - to taste
• fresh herbs, pumpkin seeds, fried bacon- for submission and at will

How to make pumpkin cream soup

In order to dominate the taste of pumpkin, potatoes, cabbage, other vegetables with a pronounced aroma, we do not add to this soup. Minimum set make up garlic, onions (they will leave a delicious smell and the necessary sharpness), as well as one or two stalks of young celery. If there is no petiole, take the root, replace with parsnip or parsley root. A spicy note is required in addition to ground spices. We leave a branch of celery whole - this is easier to catch from the broth. And we chop the garlic and onion peeled from the husk arbitrarily. Then you still have to grind.

We wash and wipe the pumpkin, cut it, scrape out the internal threads with seeds with the tip of a teaspoon. We remove the hard shell, the pulp is three large chips or divided into medium-sized cubes. The principle of cutting does not matter. big chunks will soften longer, therefore, to speed up cooking, it is better not to coarsen. For beautiful presentation We wash the seeds separately, dry them in a hot frying pan, go in the oven without oil, take out the nucleoli.

Finished with preparatory stage, go to heat treatment- Heat up the olive oil, sauté the onion and garlic first. We interfere, do not let it burn, we just soak it with fat and wait for transparency. After a couple of minutes, add pumpkin cubes / shavings to the passerovka. We continue, stirring, frying, saturating with olive oil.

After two or three minutes, add a little boiling water. So, to just cover the vegetables, throw in a clean stalk of celery. Boil again, reduce the temperature and boil for 7-10 minutes without a lid. The time depends on the hardness of the pumpkin (it differs by variety), the size of the cut. I add water for languishing, with a minimum volume and with a lack of moisture. If you see that after frying, juice has formed, it is enough to stew vegetables, do not add water / boiling water at all. Periodically test for softness, pierce with a knife or skewer.

When both the onion with garlic and the pumpkin pieces are completely steamed, knead. First, we catch and discard the celery stalk. Boiled vegetables so tender and soft that it is easy to puree in any way. Manually, electric chopper, than you handy. We try to knead all the lumps, remove the coarse grain and bring the pumpkin puree to a uniform, silky texture.

Milk cream is boiled separately and this is important. In the cold, connecting with the hot pumpkin puree, they will roll up. We keep the pan with mashed vegetables on the fire, pour in the freshly boiled cream and spend all the time in a circle. You can dilute more or less, make it thinner or thicker, try it along the way. Here we salt and sprinkle ground spices: black hot pepper, warming ginger and spicy nutmeg. That's all. Remove the pumpkin cream soup from the stove.

Before pouring into plates, lower a small portion butter, last time knead - additionally soften and saturate delicious aroma. We put parsley leaves or other fresh herbs now, in a saucepan or when serving on a plate.

Serve pumpkin cream soup well warm, for a variety of textures, sprinkle with seeds, crispy bacon strips, bread crumbs, decorate with greens. Bon appetit!

The delicate taste and exciting aroma of colorful pumpkin puree soup with cream will appeal not only to adults, but also to children.

General principles for making creamy pumpkin soup

Pumpkin cream soup with cream is prepared quickly and easily.

1. Vegetables are cleaned, washed, dried and chopped.

2. Meat or fish products washed and cut.

3. Meat or fish is boiled until tender.

4. Vegetables are fried or boiled.

5. The ingredients are combined and interrupted with a blender.

6. Puree soup is seasoned with cream and spices.

7. The ingredients are well mixed.

8. The soup is boiled for 2-3 minutes.

9. The dish is decorated with herbs.

10. Soup with croutons is served, cheese sauce, vegetable stew etc.

Pumpkin puree soup with cream is delicious, satisfying and affordable!

Exists great amount pumpkin soup recipes. In view of which, each hostess will be able to choose the option that will suit their liking, taste, and afford!

Fragrant pumpkin puree soup with cream and ginger

INGREDIENTS

For bright and hearty soup need to stock up:

Ripe pumpkin - 400 g;

Bulb - 2 pcs.;

Carrot - 2 pcs.;

Fatty cream - 150 ml;

Fragrant garlic - 4 teeth;

Spicy ginger (chopped) - 10 g;

Olive oil - 30 ml;

Salt - a pinch;

Ground pepper - a pinch;

Water - 1.2 l;

Dill - a small bunch.

COOKING

1. Vegetables are cleaned, washed, dried and cut.

2. A deep frying pan is placed on the tile. Oil is poured into a heated container, and vegetables are placed - pumpkin, carrot, onion. All ingredients are well mixed and fried for 6-8 minutes.

3. Spices are added to the vegetable mass - pepper, salt, garlic and ginger. The components are mixed, poured with water and languish for 10-12 minutes.

4. The container is removed from the stove.

5. The vegetable mass is mashed with a blender.

6. Cream and finely chopped greenfinch are introduced into the soup puree. All ingredients are thoroughly mixed.

Served tender ginger puree soup from pumpkin with cream in a duet with fragrant garlic buns.

Pumpkin puree soup with cream and chicken

INGREDIENTS

To prepare pumpkin chicken soup with cream, you need to stock up:

Ripe pumpkin - 450 g;

Carrot - 1 pc.;

Bulb - 1 pc.;

chicken breasts- 450 g;

Cream - 125 ml;

Long loaf - ¼ pcs.;

Butter - 40 g;

Garlic - 6 teeth;

Salt - a pinch;

Pepper (ground black) - a pinch;

Greenery - a bunch;

Water - 2 liters.

COOKING

1. Pumpkin, carrot, onion, garlic are peeled. Vegetables are well washed, dried and finely chopped.

2. The chicken breast is washed, placed in a saucepan, boiled until tender (20-30 minutes), cooled and disassembled into fibers.

3. The loaf is cut into slices, placed in a pan previously greased with butter, fried for a minute on each side, cooled, rubbed with garlic and cut into squares.

4. Pumpkin pulp is placed in a saucepan and poured with water. The container is covered with a lid and placed on a tile. Colorful pumpkin takes 10 minutes to prepare. Then the water is drained and the vegetable is cooled.

5. Carrots, onions and garlic are placed in a frying pan, previously greased with butter, and sautéed for 5 minutes. Then the cream is added. The ingredients are thoroughly mixed and languish under a closed lid for another 5 minutes.

6. In separate saucepan prepared components are combined - chicken meat, pumpkin and creamy vegetable dressing. The ingredients are well mixed and interrupted with a blender.

7. The soup is boiled for 3 minutes.

8. Pumpkin puree soup with cream and chicken is generously decorated with greenfinch and garlic croutons.

Serve the puree soup with vegetable snacks.

Exquisite pumpkin puree soup with cream and salmon

INGREDIENTS

To prepare a dish worthy royal table, you need to arm:

Pumpkin - 450 g;

Salmon fillet - 350 g;

Hard cheese - 115 g;

Potatoes - 3 pcs.;

Carrot - 1 pc.;

Bulb - 1 pc.;

Butter- 40 g;

Olive oil - 30 ml;

Cream - 80 ml;

walnuts- 8 pcs.;

Salt - a pinch;

Cinnamon - a small pinch;

Dill - a bunch;

Water - 2.5 liters.

COOKING

1. Pumpkin, potatoes, carrots are peeled, onions, garlic are peeled, and nuts are shelled. Vegetables are washed, dried and finely chopped.

2. The salmon is washed, dried, placed in a container, poured with water. The saucepan is placed on the tile and covered with a lid. After 10-15 minutes, the fish is removed, cooled, cut into strips.

3. Put a pumpkin on a greased baking sheet, sprinkle with chopped cheese and bake for 15 minutes. And then it is taken out of the mold and cooled.

4. Potatoes, carrots are placed in the container and poured with water. The pan is placed on the stove and covered with a lid. After 20-25 minutes, the vegetables are removed and cooled.

5. Oil is poured into the pan, an onion is placed, fried until golden brown.

6. Nuts are poured into a dry frying pan and fried for 8 minutes. Then the husk is removed.

7. Pumpkin, potatoes, carrots, onions, salt, cinnamon are combined in a separate container. The ingredients are interrupted by a blender.

8. In vegetable puree cream, nuts, salmon are introduced. All components are well mixed.

9. The soup is boiled for 3 minutes.

10. Pumpkin puree soup with cream and salmon is decorated with dill.

gourmet dish served with roasted vegetables.

Noble pumpkin puree soup with cream and mushrooms

INGREDIENTS

To create pumpkin soup with cream and mushrooms you will need:

Pumpkin - 450 g;

Champignons - 250 g;

Bulb - 2 pcs.;

Carrot - 1 pc.;

Processed cheese - 1 pc.;

Garlic - 4 teeth;

Cream - 80 ml;

Olive oil- 30 ml;

Salt - a small pinch;

Dill - a bunch;

Water - 500 ml.

COOKING

1. Vegetables are cleaned, washed, dried and chopped - pumpkin, champignons, onions, carrots, garlic.

2. A pumpkin is placed in a saucepan and filled with water. The container is placed on a tile and covered with a lid. Pumpkin is boiled for 15 minutes, and then removed and cooled.

3. Olive oil is poured into a deep frying pan, vegetables are added - onions, carrots, mushrooms and garlic. All ingredients are mixed and languish under a closed lid for 15-20 minutes.

4. Prepared vegetables are combined in a saucepan and interrupted with a blender.

5. Cream is added to the vegetable mass, processed cheese and salt. The ingredients are thoroughly mixed.

6. The soup is boiled for 3 minutes.

7. The dish is decorated with dill sprigs.

A fragrant pumpkin puree soup with cream and mushrooms paired with crotons is served.

Original pumpkin puree soup with cream and lentils

INGREDIENTS

To cook tender pumpkin puree soup, you should take:

Pumpkin - 450 g;

Young zucchini - 1 pc.;

Potato - 3 pcs.;

Bulb - 1 pc.;

Carrot - 1 pc.;

Garlic - 4 teeth;

Red lentils - 150 g;

Cream - 85 ml;

hard cheese- 215 g;

Sage - a sprig;

Rosemary - a sprig;

Salt - a pinch;

Olive oil - 40 ml;

Greens - a bunch;

Water - 1.5 liters.

COOKING

1. Vegetables are cleaned, washed, dried and chopped - pumpkin, zucchini, potatoes, onions, carrots, garlic.

2. Olive oil is poured into the pan, onion, garlic are added, mixed and fried until golden brown.

3. Carrots, zucchini, pumpkin, potatoes are added to the onion-garlic mixture. All ingredients are mixed. Fragrant sage and rosemary are placed on the vegetables. The container is covered with a lid. Vegetable mass languishes for 15 minutes.

4. Removed from the vegetable mass fragrant herbs, and lentils are added. The mixture is filled with water. The container is covered with a lid. The future puree soup languishes for 25 minutes.

5. Fragrant ingredients are interrupted with a blender.

6. Cream, chopped cheese and salt are introduced into the mass. The components are thoroughly mixed.

7. The soup is boiled for 3 minutes.

8. The soup is decorated with herbs.

hearty dish exuding amazing aroma, served with soft and fragrant garlic buns.

Delicate pumpkin puree soup with cream and meatballs

INGREDIENTS

To create a real culinary masterpiece- pumpkin puree soup with cream you need to stock up:

Pumpkin pulp - 450 g;

Potatoes - 2 pcs.;

Champignons - 250 g;

Carrot - 1 pc.;

Onion - 1 pc.;

minced chicken- 350 g;

Cream - 85 ml;

Sunflower oil - 30 ml;

Salt - a pinch;

Sesame - 20 g;

Water - 1.2 l;

Greens - a bunch.

COOKING

1. Vegetables are cleaned, washed, dried and chopped - pumpkin, potatoes, champignons, carrots, onions.

2. Pumpkin, potatoes, carrots are placed in a saucepan and filled with water. The container is placed on the stove and covered with a lid. Vegetables are cooked for 25 minutes. Then they are taken out and cooled.

3. Oil is poured into the pan, onions and champignons are placed. All ingredients are mixed, fried until tender, removed and cooled.

4. Small meatballs are formed from minced meat.

5. Water is poured into the pan. The container is placed on the tile. When the water boils, the meatballs are carefully lowered and boiled until tender.

6. Vegetables are placed in a saucepan - potatoes, carrots, pumpkin pulp and are interrupted with a blender.

7. Cream is introduced into the puree, salt is added. The components mix well.

8. The soup is boiled for 3 minutes.

9. The soup is poured into bowls, meatballs and mushrooms are laid out on top.

10. The dish is decorated with herbs and sesame seeds.

Pumpkin puree soup with cream and meatballs served with spiced bread or garlic croutons.

Cooking Pumpkin Cream Soup with Cream: Cooking Tricks

To make pumpkin puree soup with cream not only tasty, but also beautiful, and the creation process to be quick, follow the recommendations of the maestro culinary arts. So:

Use exclusively fresh food;

Don't overcook the ingredients;

Use heavy cream (preferably homemade);

Do not turn on the blender at full power;

Boil the soup after turning the components into a puree so that it does not turn sour;

To give piquant notes experiment with spices - black pepper, rosemary, saffron, nutmeg, ginger.

Pumpkin puree soup is not only a magically beautiful and divinely delicious dish, but also a guarantee good health and amazing beauty!

Puree soup is a special niche in cooking. It belongs entirely to the first courses, but still occupies its own, separate shelf.

Pumpkin soup is an autumn dish. Of course, the pumpkin can be peeled and frozen to enjoy this soup. whole year, but be aware that the taste will be very different from the original.

Such soups are most often filled with cream, but sometimes you can allow something else and add vegetable broth or even take a chance by adding fruit and berry broth. That is, in fact, compote. Yes, it sounds not only strange, but also a little wild. But on our list will be pumpkin puree soup with apples. Why not try it sweet enough? We love experiments.

You can diversify such a soup a little by not grinding absolutely all the ingredients. For example, if you're making soup with vegetables, choose a few whole cubes aside. Puree everything else, and when you heat the soup for serving, add those same cubes. It won't be so common anymore.

General rules for food selection and preparation

For this article, one important question remains relevant. This is grocery shopping. After all, if you do not live in the private sector, you will have to buy a pumpkin in the market. But if you have your own garden, then we advise you to grow it. You will not find anything more natural than your own.

How to choose a good pumpkin for puree soup?

1. The views are incredibly different. They are distinguished by size, color, shape, pulp consistency and taste;
2. For decoration, most often selected big pumpkins, and for us to use, a small fruit is more suitable. They are always sweeter than large ones and have much less fiber inside;
3. The peel of the fruit should not have any damage, bruises, defects and stains. Look for just this one. It should not be wrinkled / wrinkled, but should have a beautiful, even, smooth surface;
4. Also pay attention to the stripes from the ponytail to the “butt”. They must be even. Wavy and crooked bands indicate nitrates. Also exclude the purchase of the fruit, if it has at least a drop of rot. The fruit could already begin to rot inside;
5. If you buy a piece of pumpkin, then take the piece, the flesh of which is richer in color. The deeper the color, the sweeter the taste;
6. One of the most important criteria is the stem. It must be dry.

pumpkin soup puree

Cooking time

calories per 100 grams

This soup will be easy as a lunch snack. You can even take it with you to work or study, because it is also permissible to eat it cold.

How to cook:

Tip: soup can be served with bruschetta or crackers.

Pumpkin puree soup with cream

This recipe is already slightly more high-calorie. Once you try this soup, you will never want to eat anything else again. It's unforgettably delicious.

Takes 30 minutes to cook.

How many calories - 50 calories.

How to cook:

1. Peel the onion and get rid of the roots, wash, cut into rings;
2. Peel the garlic;
3. Pour olive oil into a saucepan, heat it up and sauté in it. whole garlic with onions until the transparency of the second;
4. When the onion becomes translucent, remove the garlic. It won't be useful anymore;
5. Wash the pumpkin, peel and cut into equal cubes;
6. Add pumpkin, broth to the onion and cover the saucepan with a lid for twenty minutes;
7. After twenty minutes, smash the vegetables into a smooth puree using an immersion blender;
8. Pour in the cream, add the nutmeg and salt;
9. Bring the soup to a boil and turn off;
10. Serve immediately, sprinkled with sesame seeds.

Tip: The soup can also be served with pumpkin seeds as a garnish.

Recipe with potatoes

Potato is a hearty root vegetable that has been feeding us for several centuries. Let's try to cook puree soup with it. It will saturate the soup and make it even tastier.

It will take 35 minutes to cook.

How many calories - 290 calories.

How to cook:

1. Peel the onion, cut off the horses and wash it. Cut it into any shape;
2. Peel and chop the garlic;
3. Heat a saucepan with oil, add onion and garlic;
4. Bring the garlic to a pronounced aroma, and the onion to transparency;
5. Wash potatoes, peel and cut into cubes;
6. Repeat the same with pumpkin;
7. Add pumpkin and potatoes to the saucepan, pour in the broth and simmer everything under the lid for twenty-five minutes;
8. Salt the soup and beat with a blender in mashed potatoes;
9. Can be served immediately.

Tip: You can drizzle the soup with balsamic vinegar while serving.

Cooking with melted cheese

And here is our cheese soup. It's even more intense than regular soup puree. Give it a try, we promise you won't regret it.

It will take 1 hour to cook.

How many calories - 61 calories.

How to cook:

1. Peel the pumpkin and potatoes, cut into cubes of the same size;
2. Put the pumpkin in a saucepan along with a bay leaf, add water and cook for ten minutes;
3. Then add potatoes and cook for the same amount of time;
4. Peel onion and garlic, chop both products;
5. Heat the pan and melt the butter;
6. Add onion and garlic and simmer until onion is translucent.
7. Add to soup, season to taste;
8. Grate melted cheese with a grater;
9. Remove the saucepan with soup and cool the contents a little;
10. When the soup has cooled down a little - grind with a blender into a puree;
11. Then return the puree to the fire, add the cheese and stir with a spoon until you realize that the cheese has melted;
12. Close the soup with a lid and let it brew for ten minutes;
13. Serve with still warm homemade croutons.

Tip: The soup can be served with fresh mint leaves or marjoram sprigs.

Delicate soup puree in French

What is the difference between a regular pumpkin puree soup and a French one? Virtually nothing. But the catch here is in the word "almost". And what are the differences between soups you will find out for yourself.

It will take 40 minutes to cook.

How many calories - 78 calories.

How to cook:

1. Wash and peel the celery root, pumpkin and potatoes;
2. Cut all products into equal cubes;
3. Peel the onion, cut off the roots and wash the head;
4. Finely chop the onion;
5. Heat a saucepan with oil and fry the onion for about four minutes;
6. Then add chopped pumpkin, celery and potatoes;
7. Pour boiling water over the contents of the saucepan and simmer the vegetables until soft;
8. Strain the soup, smash the vegetables into a puree;
9. Return the puree to the saucepan and dilute with milk to the desired texture;
10. Heat the soup without bringing to a boil;
11. Grate the ginger and add to the soup, season to taste, stir and serve.

Advice: fresh ginger can be replaced with dried ground.

Soup puree with apples and pumpkin

This soup can be changed a little and made it sweet, but after some thought we decided to make it the first course. Therefore, it turned out not very sweet.

It will take 40 minutes to cook.

How many calories - 369 calories.

How to cook:

1. Peel fennel and both types of onions, cut off excess places, cut into rings;
2. Peel the pumpkin and cut into large cubes;
3. Peel the apples, remove the seeds and cut into cubes;
4. Wash the turnip, peel and also chop into cubes;
5. Peel the garlic and cut into slices;
6. Heat some oil in a saucepan;
7. Throw onion and simmer until translucent, then add shallots, fennel and garlic to it;
8. After five minutes, add both pumpkin and turnips. Mix the whole mass gently;
9. Leave to languish for ten minutes;
10. Pour in the broth and simmer for about twenty minutes until the vegetables are soft, seasoning immediately to taste;
11. Smash the vegetables in a puree, pulling them out of the broth to the desired density;
12. Serve with bacon chips.

Tip: The soup can be eaten hot or cold.

To make your puree soup tasty and rich, you need to follow some rules in cooking:

1. For example, you need to heat it not on fire, but on a water bath. Yes, it will take longer, but this way you can be sure that the soup does not start to stick to the saucepan. This is how some people prepare confectionery creams like English for example. It is brewed for egg yolks in a water bath. This is done so that the cream does not burn. So you can warm up sauces, dressings and others. liquid products, if necessary;
2. By adding various spices to the soup, you will make its taste new, unusual not only for yourself, but also for others. After all, only salt, black pepper and nutmeg are most often added to such soups. So you will be a pioneer;
3. Butter will make the soup mirror and smooth, and also tender. Just add to ready soup small piece butter and stir until dissolved. The taste and aroma of the soup after that will pleasantly surprise you. Be ready.

Puree soups are something new in our kitchens. People eat this dish in many countries, so we should try it. What if it tastes better than ordinary broth or borscht? We will never, ever know until we try. So go ahead, meet new tastes and new experiences.