Make pumpkin soup. Classic recipe for pumpkin puree soup with cream: preparation method and tips. Cooking pumpkin soup with chicken

Healthy food recipes: Very tasty and healthy pumpkin puree soup with cream will appeal to children and adults...

A very tasty and healthy pumpkin puree soup that children and adults will love.

There are many variations of this soup, you can add different products to it, but the base is always the same - pumpkin. By consuming it regularly, you can saturate your body with useful elements, which is especially useful in winter.

PUMPKIN SOUP PUREE: ONE OF THE CLASSIC RECIPES

This is truly the most classic recipe. It is perfect for lunch or dinner with the whole family.

Required Products:

• 1 kg pumpkin pulp;
• one onion;
• one or two cloves of garlic;
• 30-50 grams of butter;
• 100 ml cream;
• 2 tablespoons vegetable oil;
• 1/3 tsp. Sahara;
• salt, ground black pepper - to taste.

Let's prepare the pumpkin. To do this, it should be washed well, then peeled and peeled, and then cut into cubes.

You should also peel and finely chop the onion. We do the same with garlic - peel it and chop it very finely (you can squeeze it through a crusher).

Now we need to fry some foods. Take a suitable dish (frying pan, saucepan), pour in butter and vegetable oil, put chopped onion in it, salt it, add pepper, and fry until the onion becomes transparent.

Then you need to add garlic and fry everything again. Now place the pumpkin in a bowl with the onions and garlic, add a pinch of sugar and fry for about six minutes.

After this, add a little more than a liter of water and wait until everything boils. Cook over low heat for about twenty minutes. The pumpkin should be soft as a result.

After everything is cooked, you need to use a blender to puree the soup. Then add cream to the soup, add salt and pepper to taste. Mix everything well.

Pumpkin puree soup is ready. Before serving, the soup can be decorated with croutons and pumpkin seeds. You can also add a sprig of herbs.

PUMPKIN SOUP PUREE WITH VEGETABLES

This cooking option pumpkin soup Suitable even for a children's menu (it does not contain fried or strong-tasting foods), as it turns out to be rich in vitamins and very tender.

Soup composition:

• 300 grams of pumpkin pulp;
• one celery root;
• one potato;
• one bell pepper;
• one onion;
• salt to taste.

Put a saucepan with one and a half liters of water on the fire. While the water is boiling, peel and cut the potatoes into cubes. It must be added when the water boils. Everything needs to be salted.

Now we clean and cut the celery. Add it when the water with potatoes boils.

Now we prepare the pumpkin. It should also be peeled; if there are seeds, they should be removed. Now you need to cut it into pieces and add it to the pan.

Peel and finely chop the onion. It should be added to the soup when the potatoes are completely cooked.

Now let's take care of the pepper. The seeds should also be removed, washed and cut. Add to the pan.

Everything should cook together for about three to five minutes. Remove from heat.

After this, use a blender and puree the soup. You can also add cream or hard cheese to it at this stage of cooking.

Before serving, you can decorate it with herbs.

PUMPKIN SOUP PUREE

Pumpkin puree soup can be prepared with any ingredients.

Ingredients:

• half a medium pumpkin;
• one glass of milk;
• one onion;
• two tablespoons of flour;
• half a glass of grated cheese;
• nutmeg, salt - to taste.

Let's prepare the pumpkin. To do this, you need to pour a little oil on it and bake it in the oven for about half an hour.

The onion needs to be peeled and cut.

Now take a dry frying pan and fry the flour in it until it turns golden brown. Set aside and let it cool. Now it can be diluted with milk.

Cut the pumpkin into pieces, place in water and simmer for about seven minutes. Add the onion and simmer for another seven minutes. Now you can add flour and milk to the soup and add cheese. Mix everything well and add salt to taste.

Now take a blender and bring the soup to a smooth consistency, after which it needs to be brought to a boil. Add nutmeg. The soup is ready.

Before serving, you can garnish it with brie or camembert cheese. This cheese goes well with soup.

PUMPKIN SOUP PUREE WITH SHRIMP AND CHICKEATS

An original preparation of pureed pumpkin soup with the addition of shrimp and chickpeas.

Ingredients:

• pumpkin pulp – 400 grams;
• canned or boiled chickpeas – 400 grams;
• raw shrimp(large) – 400 grams;
• two cloves of garlic;
• two sprigs of rosemary;
• olive oil– 3 tablespoons;
• ground nutmeg;
• salt, ground white pepper - to taste.

The dish is very simple to prepare. Peel the pumpkin and cut it into cubes. Take a pan, pour oil into it and put squeezed garlic, rosemary sprigs, and pumpkin on the bottom (choose a pan that can be used for frying).

Everything is fried for about six minutes. Then add chickpeas.

If you use canned, you can add it immediately, but if raw, then you need to cook it first. To do this, you need to soak it for a day, and then cook it for about an hour.

All that remains is to turn it into puree. To do this, remove the rosemary and grind everything in a blender. Then add salt, pepper, and nutmeg to taste.

Prepare the shrimp. To do this, remove the shell and intestinal vein from them, then boil them (three to four minutes).

Now you can serve. Place shrimp on each plate and garnish with herbs.

FRENCH PUMPKIN SOUP PUREE

This is a smooth, elegant soup that the whole family is sure to enjoy.

Compound:

• 750 grams of pumpkin;
• one leek;
• 150 grams of potatoes;
• 2 tbsp. olive oil;
• 1 liter of vegetable broth;
• 1 tbsp. lemon juice;
• 100 grams of sour cream.

The recipe is quite simple. We peel and seed the pumpkin, then cut it and the potatoes into cubes, cut the onion into rings.

Take a pan (for frying), add olive oil, add vegetables one by one and fry for about ten minutes. As a result of frying, the onions should become transparent and the vegetables should be slightly golden.

Now you should pour the prepared vegetable broth into the pan, cover with a lid, and wait until everything boils. After this, you need to cook for about fifteen minutes over medium heat. After the time has passed, turn off the fire.

After this, you need to add pepper to the soup (cayenne pepper is best suited) and pour in the required amount of lemon juice. Mix everything.

Now puree the finished soup with a blender, add salt to taste and pour in the required amount of sour cream. The soup is ready.

Serve with greens, croutons or baguette.

Cook with love!

Also delicious:

The pumpkin ripening season has arrived. Previously, every year I had a question, what is possible? Rice porridge with pumpkin? Pancakes or pie? Once, while visiting, I tried pumpkin puree soup. God, how delicious it turned out. Seasonings and the amber-colored oil of the same name gave a rich aroma and taste to the dish. I left the guests with the recipe.

From that moment on, several pumpkins are sure to ripen at the dacha. To use them at any time of the year, I freeze them - in cubes, in the form of puree. And then I cook delicious, healthy and beautiful bright dishes from them.

Cream soup is wonderful in combination with any vegetables. Potatoes, zucchini, leeks, and carrots are suitable. If you want a hearty meal, add chicken or turkey. Can be cooked dietary option for children or during Lent. With the addition of milk or cream, you get a soup with a delicate creamy taste.

This year, summer began in July, and the pumpkins were late in ripening. Well, I had to take the pulp of an almost ripe fruit. Believe me, it didn’t affect the taste at all - the color just let us down. The usual sunny color was replaced by a shade of green.

Products:

• Peeled pumpkin – 700 g
• Water or vegetable broth -1.5 l
• Carrots – 1 pc.
• Onion – 1 pc.
• Nutmeg – ½ tsp.
• Black pepper - a pinch
• Salt to taste
• Cream 10% - 200 ml.

• We wash the sides of the pumpkin from dirt, peel off the skin and cut into pieces.
• Remove carrots from clothing and cut into thin slices.

• Boil water together with pumpkin and carrots until tender.

• Chop the onion and garlic with a knife.

• Sauté the onion in butter until lightly golden, season with garlic.

• After the vegetables become soft, puree them with a blender until smooth along with the fried vegetables.

• Pour in the cream, put on the fire and bring to a boil. Now is the time to fertilize with spices and salt.
• Serve with croutons. And if you have pumpkin oil, then half a teaspoon definitely won’t hurt.

Pumpkin puree soup with potatoes (quick and tasty)

My family prefers this version with the addition of potatoes. The soup turns out satisfying and rich. I cook it at any time of the year. In winter I use frozen vegetables.

Products:

• Pumpkin – 450 g
• Potatoes – 2-3 pcs.
• Carrots – 1 pc.
• Water – 1.5 l
• Cream 10% – 200 ml
• Sweet paprika – ½ tsp.
• Nutmeg – 1/3 tsp.
• Black pepper – ¼ tsp.
• Hot red pepper – pinch
• Salt to taste

• Place in a saucepan (2 liter capacity), fill with water and bring to the boil until soft. Don't forget to get rid of the foam.

• Drain the water and puree with an immersion blender. It is more convenient to do this without water. Then add it and finally mix it into a single mass.

• Put on fire, pour in cream. We wait for it to boil and turn it off.

During this time small quantity Stir the broth in a separate container along with the spices and send it back to the pan. I recommend doing this - it will avoid the formation of lumps in the finished soup. Salt to taste.

Diet pumpkin and zucchini soup in a slow cooker for a child

Creamy vegetable soup is useful to prepare for children, even small ones. It is nutritious, satisfying, and thanks to the gentle mode of the device, it retains maximum useful substances.

Prepare:

• Pumpkin pulp – 500 g
• Potato tubers – 500 g
• Zucchini – 200 g
• Onion – 1 pc.
• Pepper, salt

Peel the vegetables from excess shells and remove the seeds.

Turn on the multicooker to Fry mode, and while it heats up, chop the vegetables.

Vegetables cook in approximately the same time. First, we will throw the potatoes into the inside of the bowl, so we will chop them into large pieces.

• We will add the pumpkin later, so chop it into a smaller size.
• Pour in a couple of tablespoons of oil and let it warm up a little. After this, add the potato pieces.

Slice the pumpkin and send it there to fry a little for 15 minutes. Then zucchini. We will bring it to readiness in water.

• Chop the onion into small pieces and mix with the vegetable mixture.
• Fill with water so that it just covers the mass. Salt and pepper.
• Set the mode to Extinguishing. It lasts an hour, but 10-15 minutes are enough for us to make the food soft.

• Let's check for readiness. Place in a separate container and blend with a blender. We dilute vegetable broth, in which vegetables were cooked.

If you do not need a dietary option, then at this stage add the required amount of milk and beat again.

How to make creamy pumpkin soup with chicken

Adding chicken to the soup makes it filling. For men, this is probably a more suitable option. Although my husband eats it on both cheeks even without meat.

Prepare:

• Pumpkin – 400 g
• Onion – leek – 1 pc.
• Bell pepper – 1 pc.
• Carrots – 1 pc.
• Potatoes – 2-3 pcs.
• Cauliflower – 200 g
• Boiled chicken breast
• Cream – 100 ml
• Garlic - 2 cloves
• Pepper
• Nutmeg
• Parsley
• Hot pepper

• First of all, put a pan of water on the burner and boil the chicken. Any part of the carcass is suitable for this.
• We will pre-prepare the products - wash, peel, chop.

• Fry finely chopped garlic and leeks in a frying pan.
• Next add sweet peppers and carrots.

• We take out the prepared chicken meat and add diced potatoes to the boiling broth. Boil for a couple of minutes, add pumpkin pieces and cauliflower.

• Keep covered until soft and combine with frying.

• Throw in the chopped chicken pieces.

• Rub with a potato masher. If you need to get a creamy structure, then use a blender. Let's add cream.
• There is little left - chop the parsley, a little chili pepper for spiciness and piquancy. Pour into plates and enjoy.

Video - cooking pumpkin soup from Yulia Vysotskaya

Everything that Yulia cooks always looks delicious and appetizing. I have no doubt that this is actually the case. Want to try it? Watch the recipe in the video.

Autumn means bright colors, and, of course, you can’t do without fragrant, sunny and bright pumpkin cream soup. It will warm you up during the cold season, delight you with autumn colors, and let you enjoy the taste sensations.

There are dozens of different reasons to describe the merits of pumpkin soups, but they say it’s better to try it once instead of reading hundreds of recipes.

Let us just note “for show” that these soups are truly a storehouse of vitamins and have an unsurpassed ability to stabilize the functioning of a wide variety of digestive organs and more.

If you don’t mind the smell of boiled pumpkin, be sure to try one of the recipes at your discretion, and if you and your household like it, then another one will be added to the family menu healthy dish.

How to cook wonderful pumpkin soup quickly and tasty - general cooking principles

Making pumpkin soup is quick and at the same time tasty and not at all difficult. Such soups are boiled in water or broth made from chicken breast, and for satiety they add pasta, which can be replaced with any type of cereal (rice, millet, barley), at your discretion.

Depending on the type of soup, pumpkin and other ingredients can be chopped, rubbed through a sieve or pureed in a blender.

In addition to vegetables, cheese and cream can be added to pumpkin cream soups to give them an even more delicate taste.

Such soups turn out very well in thick-walled pans or dishes coated with a layer of ceramics.

Cook vegetable pumpkin soup quickly and tasty

Ingredients:

200 grams of canned corn;

Potatoes – 2 tubers;

Two medium carrots;

Two small fresh tomatoes;

200 grams of pasta (vermicelli or pasta);

One onion;

300 grams of pumpkin, pulp without peel;

A couple of celery stalks;

Natural “Peasant” oil – 2 tbsp. l.;

100 grams canned green peas.

Cooking method:

1. Cut the carrots and celery into thin, not very large circles. Soak the tomatoes in hot water for a minute, remove the skin and cut into small slices.

2. In the saucepan in which you will cook the soup, melt the butter and dry and brown the onion in it.

3. Add potatoes cut into small cubes, carrots with celery, tomatoes and sliced ​​pumpkin pulp, simmer for seven minutes.

4. Add one and a half liters of hot water, preferably purified through a filter, and cook from boiling for 20 minutes. on low heat.

5. Add vermicelli, canned green peas, corn and boil the soup for another ten minutes.

How to make a simple creamy pumpkin soup quickly and tasty

Ingredients:

900 grams of pumpkin, pulp;

Three large cloves of garlic;

250 grams of carrots;

Bitter onions – 2 heads;

100 ml 22% cream;

120 grams of 15% sour sour cream;

A third of a tsp. curry;

Half a teaspoon of dry ground ginger;

Evaporated salt “Extra” - 1 tsp;

Fresh tender greens (parsley, dill), peeled pumpkin seeds.

Cooking method:

1. Cut the carrots into small cubes, finely chop the onion, cut off the rough skin of the pumpkin, select the seeds along with the fibrous center and cut into 3-centimeter cubes.

2. Pour about fifty milliliters of purified sunflower oil into a thick-bottomed pan, add chopped vegetables and fry them. Fry for seven minutes over medium heat, stirring constantly so that the vegetables fry evenly but do not burn.

3. Add the garlic, crushed with a grater or press, pour in water so that it covers the vegetables by at least three centimeters, and cook for a quarter of an hour.

4. Add curry and ginger, add salt to your taste and stir.

5. Add cream, simmer the soup without boiling for another three minutes and remove from heat.

6. Blend the slightly cooled pumpkin soup with a blender until it becomes a thick liquid puree and heat through.

7. Pour the soup into bowls, and on its surface, starting from the center, draw circles of different diameters with sour cream and use a toothpick to draw a pattern, drawing it across the circles from the edge to the center. Sprinkle with seeds.

How to cook an unusual pumpkin soup quickly and tasty with mushrooms

Ingredients:

300 grams of fresh small champignons;

250 grams of pumpkin;

One onion;

Small parsley root;

Two potatoes, medium size;

One ripe tomato, fresh.

Cooking method:

1. Cut the mushrooms into cubes, finely chop the onion, chop the parsley root, mix and sauté in refined vegetable oil until soft.

2. Pour two liters of hot water over the potatoes and pumpkin cut into cubes and boil them for ten minutes.

3. Add fried mushrooms, tomato slices, add salt and pepper and cook the soup at a low simmer until it is completely cooked.

4. Sprinkle finely chopped herbs on top of the soup when pouring or dip them into the soup after cooking.

How to cook pumpkin soup for kids quickly and tasty

Ingredients:

Pumpkin, pulp – 500 grams;

400 grams of potatoes, medium boiled;

Two hard-boiled eggs;

450 grams of chicken breast, chilled fillet.

Cooking method:

1. Chicken breast Wash thoroughly in a single piece under the tap, remove the films and cut the pulp into medium-sized thin pieces. Set the broth to simmer, adding 2 liters of meat. cold boiled water.

2. In a separate pan, always with a thick bottom, place the pumpkin pulp cut into small pieces, potato cubes, add half the prepared chicken broth and three large tablespoons of vegetable oil. Simmer until done.

3. Turn the boiled vegetables into puree, add the remaining half a liter of broth along with chicken meat and finely chopped eggs. Boil the soup over low heat for three minutes.

4. When serving, it is advisable to season this soup with sour cream and chopped herbs, and also put croutons on each plate.

How to cook “Portuguese” pumpkin soup quickly and tasty with cheese

Ingredients:

Half a kilo of juicy pumpkin pulp;

One clove of garlic;

Half a liter of chicken broth;

Small onion;

80 ml 11% cream;

70 grams of hard “Kostroma” cheese;

A small pinch of nutmeg powder.

Cooking method:

1. Pour the pumpkin pulp cut into slices with a small volume of water, about half a liter, and cook on the lowest possible heat until it is completely softened for about a quarter of an hour. Grind through a fine sieve into a puree.

2. In a thick-walled kettle or saucepan, heat and slightly heat the oil and heat the onion in it until a juicy amber color. Add garlic chopped with a knife or press and fry for one minute.

3. Add pumpkin puree, pour in the broth and, stirring everything well, bring to a boil.

4. Reduce heat, pour in cream, add finely grated cheese and stir well again so that the cheese melts and spreads evenly throughout the soup.

5. Add nutmeg, pepper and salt to taste.

How to cook ancient German pumpkin soup quickly and tasty

Ingredients:

300 grams of tenderloin, beef;

Head of bitter onion;

Three large tubers of medium-boiled potatoes;

250 grams of pumpkin pulp, without rind;

Small carrot;

Two tablespoons of poppy seeds;

A tablespoon of dried parsley and dill mixture and the same amount of fresh;

Sour cream 20%;

Butter "Krestyanskoye";

Pekarskaya wheat flour.

Cooking method:

1. Prepare the meat - cut it into pieces, bread it with flour and quickly fry it, temporarily transfer it to another bowl.

2. Increase the heat slightly, add a little oil and sauté the onions and carrots in it. The onion should be chopped into smaller pieces, and the carrots, on the contrary, should be grated with a coarse grater. Rub the pumpkin with the same grater, rinse with cold water and drain the poppy seeds.

3. Place all the products, except sour cream and herbs, in a saucepan, the potatoes should be cut into “slices”, and pour boiling water in a volume of about one and a half liters. Bring to a boil and add salt, taking a sample.

4. Let it boil for no more than a minute, turn down the heat to the minimum possible and cover tightly with a lid. The soup will simmer for an hour and a half; it will be very good if you put a clean, damp cloth around the edge of the lid to further reduce the steam escape.

5. When finished, remove the bay leaves, pepper, and maybe add a little more salt. Sprinkle with herbs and leave for up to half an hour. When on vacation, add sour cream; to make the dish more beautiful, you can replace it with low-fat frozen cream.

How to make pumpkin soup quickly and tasty - tricks and useful tips

For vegetable soup From pumpkin, carrots should be taken thin, and medium-sized ones should be cut into half rings.

Pasta or cereals are best boiled separately and added to the soup at the end of cooking, then the broth will not become cloudy.

When frying, vegetables will brown well if you add a little granulated sugar.

Puree soups to which cream is added are not boiled, but only slightly warmed up with minimal heat so that the cream does not curdle.

You should add salt to the puree soup only at the end of cooking, so that the vegetables boil faster and it is easier to puree them.

Pumpkin is a versatile vegetable. It is used to prepare the most different dishes, from soups and main courses to salads and desserts. We will turn our attention to. This is just a godsend for those who are watching their figure, because pumpkin soup is low in calories and nutritious. Pumpkin soup is ideal for baby food. Children are not allergic to pumpkin - isn’t this happiness for parents?

Pumpkin soup is easy and quick to prepare, especially if it is a puree or cream soup. You will have to tinker a little longer when preparing soup from baked pumpkin, but the result will surprise you, because in addition to preserving many useful substances, baking reveals the taste of all products in a new way. For festive table or a dinner party, pumpkin soup can be effectively served in half a pumpkin, using it as a tureen.

Pumpkin soup with shrimp

Pumpkin contains many useful vitamins and microelements, relieves swelling well, excellent dietary product. Shrimp are a storehouse of protein and minerals. There is especially a lot of iodine - almost 100 times higher than its content in beef. Let's connect these two useful product and prepare pumpkin soup with shrimp. Women will like this soup recipe for its originality and simplicity, and guests and family members will like it for its aroma and extraordinary taste.

We will need:

• 300-400 g pumpkin
• shrimp (to taste)
• 1 carrot
• 2 onions
• butter
• 3 cloves garlic
• cream
• bell pepper
• basil

Preparation:

1. Clean the pumpkin, pour it completely into the pan, cover with a lid, and put on low heat.
2. Heat a frying pan in butter, put garlic and peeled shrimp on it. Stir the ingredients in a frying pan until the shrimp are browned, turn off the heat and place the contents on a plate.
3. Cut the onion, grate the carrots and add everything to the pumpkin. Grind the cooked vegetables in a blender. Place the resulting puree in a saucepan, add water and seasonings and let it slowly boil.
4. Add the shrimp to the pan after 15 minutes and let it simmer on low heat for another 3 minutes. will boil. After this, turn off the fire.
5. Pour into plates and pour cream on top. This pumpkin soup can be served with either shrimp or chicken. It all depends on personal preferences, it is equally tasty, the main thing is to maintain the proportions and prepare it correctly.

Vegetable puree pumpkin soup with cream

The most delicate pumpkin puree soup with amazing taste and aroma will win your heart forever. Kids especially love this soup.

To prepare vegetable pumpkin puree soup with cream, you will need the following ingredients:

• Pumpkin – 500 grams.
• Potatoes – 2 medium-sized tubers.
• Carrots – 1 piece.
• Dairy cream – 100 ml.
• Cheese – 100 grams.
• 
  

Cooking instructions:

1. Peel the pumpkin, remove the seeds and cut into small cubes. We also peel the potatoes and carrots, wash them thoroughly and chop them.
2. Place the vegetables and pumpkin in a saucepan, add cold water, add salt, put on fire and boil until tender.
3. Once all the ingredients are soft, remove the pan from the heat. Pour the vegetable broth into a separate pan, and transfer the pumpkin and vegetables into a bowl and puree using a blender.
4. Return the resulting vegetable puree to the pan, pour in the milk cream and 250 ml. vegetable broth. Place the pan on low heat.
5. Grate the cheese, add to the soup, mix thoroughly. Salt to taste, add spices and seasonings. We wait until the cheese is completely melted and remove the pan from the heat.
6. Pour the finished soup into portioned bowls and serve.
7. If desired, you can garnish the soup with finely chopped herbs or white bread croutons.

Vegetable puree pumpkin soup with cream is ready! Bon appetit!

Pumpkin soup with shrimp

A very original pumpkin soup with an exquisite taste will be a wonderful decoration for your dinner table.

To make pumpkin and shrimp soup you will need the following: ingredients:

• Pumpkin – 500 grams.
• Shrimp – 150 grams.
• Milk – 1 glass.
• Butter – 15 grams.
• Salt, ground black pepper, spices and seasonings to taste.

How to make pumpkin soup with shrimp:

1. We cut off the peel from the pumpkin, clean out the seeds, and rinse under running water. Then cut the pumpkin pulp into small cubes. Place the chopped pumpkin in a saucepan, add salt, add two glasses of cold water and put on fire. Boil the pumpkin until soft.
2. Pour cold water into another pan, put it on fire, add bay leaf, black peppercorns and salt, bring to a boil. Place shrimp in boiling water and cook for ten minutes. Then drain the water and cool the shrimp.
3. Remove the cooled shrimp from their shells. Rinse fresh dill under running water, dry and finely chop.
4. After the pumpkin has become soft, puree it using a blender. Pumpkin puree salt, add ground black pepper, spices, seasonings and finely chopped dill, mix and put on low heat, bring to a boil.
5. At this time in microwave oven heat the milk. Pour the milk into the boiling soup, add butter, stir, heat for a few minutes and remove from heat.
6. Pour the finished soup into bowls, put shrimp in each bowl and serve.

Pumpkin soup with shrimp is ready! Bon appetit!

Pumpkin soup with fish

Very original recipe pumpkin soup with fish is quite easy to prepare. This soup turns out delicious, thick and very rich, and the creamy aroma gives it sophistication.

To make pumpkin soup with fish you will need the following ingredients:

• Pumpkin – 500 grams.
• Potatoes - 3 medium-sized tubers.
• Carrots – 1 piece.
• Onions– 1 head.
• Hot smoked cod – 400 grams.
• Dairy cream – 250 ml.
• Salt, ground black pepper, spices and seasonings to taste.

How to cook fish soup with pumpkin:

1. Pour four glasses of cold water into a saucepan, put it on the fire and bring to a boil. We cut off the peel from the pumpkin, clean out the seeds, and cut the pulp into small pieces. Peel the carrots, wash them thoroughly and cut into small cubes.
2. Peel the onions, rinse and finely chop. Place the chopped pumpkin and vegetables in boiling water and cook until soft.
3. In the meantime, let's prepare the fish. Remove the skin from the cod. Separate the meat from the bones and cut into small pieces.
4. Remove the cooked pumpkin and vegetables from the broth using a slotted spoon. Strain the vegetable broth through a sieve into another pan. Peel the potatoes, rinse and cut into small pieces. Place the chopped potatoes in a saucepan with vegetable broth, add salt and put on fire. Boil the potatoes until tender.
5. Grind the boiled pumpkin and vegetables using a blender until pureed. Transfer the resulting vegetable puree into a saucepan with broth and potatoes. Then pour milk cream into the soup and add the cut fish, add spices and seasonings, mix and heat everything together for a few more minutes, then remove from heat.
6. Pour the finished soup into portioned bowls and serve, garnished with finely chopped herbs.

Pumpkin soup with fish is ready! Bon appetit!

Cold raw pumpkin soup

We bring to your attention the recipe as much as possible healthy soup, during the preparation of which the pumpkin and vegetables will not be subjected to heat treatment. And, as is known, in raw vegetables the whole variety of vitamins and minerals is preserved. In addition, such a cold soup will be an ideal option for lunch in the summer heat, when you don’t want to stand at the stove and eat hot dishes.

To make cold raw pumpkin soup, you will need the following ingredients:

• Pumpkin – 250 grams.
• Carrots – 1 piece.
• Garlic – 1 clove.
• Celery stalk – 1 piece.
• Pumpkin seeds – 50 grams.
• Milk – 150 ml.
• Salt, ground black pepper, spices and seasonings to taste.
• Fresh dill - to taste.

How to make raw pumpkin soup:

1. We cut off the peels from the pumpkin, cut out the seeds, and rinse with cool water. Cut the pumpkin pulp into small pieces.
2. We also peel the carrots, wash them thoroughly, finely chop or grate coarse grater. We clean the celery stalk, pour boiling water over it for a few minutes, and chop it. We peel the garlic, rinse it and pass it through a garlic press.
3. You can buy pumpkin seeds, or you can use those that were in the pumpkin. Raw seeds will need to be thoroughly washed and poured with boiling water for twenty minutes.
4. Place all prepared vegetables, pumpkin and pumpkin seeds into a blender bowl. Pour in a glass of boiled water and milk, add salt, ground black pepper and spices to taste. Whisk all ingredients in a bowl until pureed.
5. Rinse the fresh dill, dry it and finely chop it.
6. Pour the finished soup into bowls, garnish with finely chopped herbs and serve.

Cold raw pumpkin soup is ready! Bon appetit!

Pea soup with pumpkin

A very original recipe for making pea soup with pumpkin will be a lifesaver for vegetarians and people on fasting or dieting.

To make pea soup with pumpkin you will need the following ingredients:

• Split dry peas – 250 grams.
• Pumpkin – 200 grams.
• Carrots – 1 piece.
• Onion – 1 head.
• Kefir – 150 ml.
• Table mustard – 1 teaspoon.
• Vegetable oil – 2 tablespoons.
• Salt, ground black pepper, spices and seasonings to taste.

How to cook pea soup with pumpkin:

1. Peas must first be soaked in cold water overnight. Peel the carrots, rinse under running water and cut into small pieces. Peel the onions, rinse them, no need to chop them.
2. Peel the pumpkin, cut out the seeds, and cut the pulp into pieces.
3. Boil the swollen peas, pumpkin, carrots and onions until tender. Then we throw out the onion. Make sure the peas are thoroughly cooked. You may have to add water as needed during the cooking process. When all the ingredients are boiled, remove the pan from the heat. If there is too much liquid, it will need to be drained.
4. Now, using a blender, turn the boiled vegetables into a puree. If the soup turns out to be too thick, you can dilute it with milk, broth or water and heat it again over low heat. Add salt, spices, mix.
5. Separately, prepare a dressing from kefir, vegetable oil, mustard and spices. Pour the finished soup into bowls, season and serve.

Pea soup with pumpkin is ready! Bon appetit!

Cooking delicious soup from pumpkin

Pumpkin is one of the versatile vegetables that can be used to prepare almost anything - from first courses to baked goods and desserts. But soups are best made from it. They are not only easy to cook and surprisingly tasty, but they are also a real find for those who are watching their figure.

These dishes retain all the beneficial elements, and regular use allows you to maintain good mood and always be in great shape.

Pumpkin puree soup recipe

Even a novice cook can prepare pumpkin soup, and pumpkin goes well with the most different vegetables and is well complemented with seasonings and crackers.

Ingredients:

• Pumpkin – 0.5 kg.
• Broth or water – 3 cups.
• Onion – 1 pc.
• Butter – 1.5 tbsp. l.
• Curry – 1.5 tsp.
• Salt - to your taste.

Cooking method:

1. Cut the pumpkin into small pieces of arbitrary shape. 1 tbsp. l. Melt the butter in a cauldron or thick-walled pan, add chopped onion and fry.
2. Add the remaining butter, curry, pumpkin to the prepared fry, add broth or water, add salt and after boiling, cook for about 20 minutes.
3. Next, remove the soup from the stove and, after cooling, puree it in a blender.
4. You can serve the dish with croutons or cheese.

Making pumpkin soup with cream

The combination of cream and pumpkin is considered classic, and the soup made from these ingredients is rich and easily digested by the body.

Ingredients:

• Peeled pumpkin – 0.6 kg.
• Onion – 1 pc.
• Carrots – 1 pc.
• Sunflower or olive oil – 2 tbsp. l.
• Cream - 0.5 cups.
• Garlic – 2 cloves.
• Ground ginger – 1 tsp.
• Salt – 1 tsp.
• Water – 1 l.

Cooking method:

1. Cut the vegetables into cubes and fry in oil for about 10–15 minutes.
2. Place in a saucepan, season with ginger and salt, add water and cook for about 20 minutes, then puree with a blender or potato masher.
3. Pour cream into the resulting soup.
4. The dish is served with fresh cilantro or croutons.

Cooking pumpkin soup in a slow cooker

There is nothing easier than preparing pumpkin soup in a slow cooker, because you only need to chop the vegetables and put them in a bowl, and the device will do the rest for you.

Ingredients:

• Pumpkin – 0.5 kg.
• Carrots – 1 pc.
• Potatoes - 3 pcs.
• Onion – 1 pc.
• Broth – 0.5 l.
• Garlic – 2 teeth.
• Vegetable oil – 2 tbsp. l.
• Salt, black pepper - to taste.

Cooking method:

1. Cut the vegetables and fry them in oil in the “Baking” mode for 10 minutes.
2. Pour in the broth, set the multicooker to “Stew” mode and cook for about 1 more hour.
3. Bring the prepared soup to a puree with a blender, add the rest of the broth to the consistency you need, add salt and pepper.

Cooking pumpkin soup with chicken

Ingredients:

• Pumpkin – 0.5 kg.
• Chicken fillet – 0.5 kg.
• Onion – 1 pc.
• Potatoes – 2 pcs.
• Butter – 20–30 g.
• Green celery, nutmeg and salt - to taste.

Cooking method:

1. Fill the fillet with water and cook until done.
2. Cut vegetables into cubes of equal size.
3. Melt the butter in a cauldron, fry the onion, add the potatoes and simmer for a few more minutes.
4. Add pumpkin to the resulting mixture and cook until it becomes lighter in color.
5. Pour into vegetables chicken broth- so that it covers them completely, and then cook until fully cooked.
6. Cool and puree with a grinder or blender.
7. Add chopped fillet, seasonings, bring to a boil and remove from heat. Read more:

How to make pumpkin soup with cheese?

Cheese gives pumpkin soup a piquant and unusual taste, making the dish thicker and more satisfying.

Ingredients:

• Pumpkin – 0.5 kg.
• Onion – 1 pc.
• Potatoes – 3 pcs.
• Processed cheese – 100 g.
• Garlic – 2 teeth.
• Butter – 20–30 g.
• Broth or water – 1 l.
• Paprika and black pepper - on the tip of the knife.
• Salt - to taste.

Cooking method:

1. Cut the pumpkin into cubes, add broth or water and cook for about 10 minutes, add the potatoes and cook until done.
2. While the vegetables are boiling, fry the onion in oil, and then add it to the soup along with spices, garlic and salt.
3. Cool slightly, puree until smooth and put back on the fire.
4. After boiling, add the chopped cheese and let it melt.
5. Serve with crackers and fresh herbs.

Bright and healthy creamy pumpkin soup is a hearty and at the same time dietary dish, suitable for breakfast and lunch, in children's menu and for the holiday table. Ready-made pumpkin soup can be seasoned with ginger, cloves, paprika, curry, garlic, it can be prepared as a starter and for dessert, add meat, fish, cook with vegetables, serve with milk and cheese, with meatballs, croutons and herbs.

Since pumpkin broth contains fat-soluble components, it is necessary to improve their absorption by the body. For this pumpkin dish, dilute it with milk, cream or add ghee. Classic version— pureed pumpkin soup with cream.

Description

With ginger and cream

• 0.5 kg pumpkin;
• 500 g of water;
• 1 onion;
• 15 g fresh garlic;
• 2 teaspoons of grated root or 1 teaspoon of dried ginger;
• 100 g cream;
• sun-dried tomatoes – 80 g;
• a pinch of chili.

Cooking sequence

1. Finely chop the garlic and onion, throw the vegetables into the frying pan to simmer in oil.
2. Cut the pumpkin into medium-sized cubes and fill with water. Cook for 5 minutes, add salt, and another 15 minutes over low heat.
3. Add the prepared onion-garlic mixture, ginger to the pan with the pumpkin and cook on the stove for 20 minutes.
4. Fill with cream, season with chili and beat with a blender until the most delicate consistency is formed and there are no lumps/pieces at all.
5. Decorating the puree soup sun-dried tomatoes, pumpkin seeds or nuts.

ATTENTION. You can use dried or fresh ginger for soup. Wash the ginger root, peel and grate it on a carrot grater, add to the soup at the rate of 1 teaspoon for 2 servings.

You can prepare puree soups with a variety of products with the addition of cream; recipes are described in detail on.

Watch a useful video of making puree soup with ginger and cream:

Prepare according to the classic recipe with carrots and onions, but without adding cream.

• Suitable for dairy-free diet.
• Pumpkin puree soup without cream can be cooked in chicken broth.
• We suggest replacing cream processed cheese, which is thrown into the soup before immersing the blender and blended with vegetables.

Serve pumpkin soup puree without cream with herbs - mint, green onions, you can sprinkle with lime or lemon juice.

As an option, you can prepare this puree soup without frying: boil all the vegetables in a saucepan with water for about 30 minutes, add milk or cream and beat with a blender.

Serve with crackers, you can grate some into the dish hard cheese, cut the feta into pieces, sprinkle with chopped dill and parsley. Nutmeg, curry and a little chili in the puree will be appreciated by lovers of spicy sensations. Recipe diet soup you will find puree