Cream of pumpkin soup with sugar. Creamy pumpkin soup with cream

In a saucepan, you need to sauté the chopped onion in vegetable oil. We keep it on fire until light browning and softness.

We cut the pumpkin into small pieces and send it to a container for sautéing. Add salt and pepper to taste.

Fill with water or broth. The amount of liquid should be no more than 300 ml. I poured 250 ml, because I like thicker. We put the saucepan on the stove, bring its contents to an active boil and reduce the heat. Cover with a lid and cook pumpkin soup for 15 minutes. Then we check the readiness.

You can use an immersion or stand blender to puree. I like the second option more. It grinds perfectly.

Here is such a homogeneous, beautiful and appetizing soup turned out

Such pumpkin puree soup lean can be easily cooked in a slow cooker. Use the "Frying" mode for sauteing and "Stew" for cooking pumpkin.

And if you add a handful of toast to your plate, your dinner will definitely be unsurpassed. Also add finely chopped greens, and then the soup will become tastier and healthier.

Pumpkin cream soup is a dietary option, but incredible delicious dish. It can be prepared according to the classic recipe, with the addition of cream or milk, with meat and vegetables, with baked or frozen pumpkin.

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Creamy pumpkin soup with cream (classic recipe)

Components

• pumpkin pulp - 500 g;
• vegetable, chicken broth (or drinking water) - 400 ml;
• onion - 1 large onion;
• cream - 150 ml;
• garlic - 2 small cloves;
• vegetable oil - 35 ml;
• nutmeg- on the tip of a knife;
• pumpkin seeds - 25 g;
• salt - to taste.

How to cook

1. Remove skin from garlic and onion. We cut the onion into not very thick rings, and leave the garlic whole. We put a pan with a solid bottom or a brazier on the fire, pour in sunflower oil, add onion rings and garlic. Simmer them until the onion rings become translucent. We take out the garlic and put it away, we will no longer need it.
2. You need to remove the peel from the pumpkin and remove the seeds, wash it well, cut it into small slices and put it in a container with onions. Add the prepared liquid and leave to cook for half an hour under a tightly closed lid.
3. We cool the finished pumpkin with onions a little, grind with a blender to a puree state. Then pour the cream room temperature, add spices, salt.
4. We put the pot of soup on the fire and, stirring constantly, wait until it boils.
5. Pour the finished soup into bowls and decorate with seeds or herbs. Due to this composition, the soup is classified as diet food so eat healthy!

Creamy baked pumpkin soup

What to cook from

• fresh pumpkin pulp - 650 g;
• tomatoes - 4 pieces of medium size;
• butter - 60 g;
• vegetable broth or hot water - 350 ml;
• carrots - 3 pieces;
• oranges - 1-2 pieces;
• lemon - 0.5 pcs.;
• vegetable oil - 2-3 tablespoons;
• garlic - 2 cloves;
• spices (pepper, thyme, basil, turmeric, salt) - to taste;
• pumpkin seeds - 80 g;
• ginger root - 15 g.

How to prepare

Step 1. My pumpkin, remove the peel, remove the seeds. After that, cut it into small pieces. Carrots are also washed and cleaned. Cut a large carrot into several pieces. My tomatoes are also cut into 2 parts.

Step 2. In a small bowl, combine vegetable oil and all the listed spices, grind them well until smooth. Lubricate the vegetables with this composition, put them together with peeled garlic cloves and put in the oven, which was preheated to 200 degrees. Baking time is an average of 25 minutes.

Step 3. Sprinkle the peeled pumpkin seeds with salt, and pour onto another baking sheet covered with parchment, and also put in hot oven to dry. This procedure should not take more than 10 minutes, otherwise the seeds will burn or turn black.

Step 4. Get the baked vegetables from oven Let them cool down a bit and transfer to a blender bowl. Leave half of the tomatoes on the baking sheet. We also add the broth, citrus juice, grated ginger root to the bowl, beat all this thoroughly until smooth.

Step 5. Serve the finished baked pumpkin cream soup to the table with slices of baked tomato, pumpkin seeds or green leaves.

Creamy frozen pumpkin soup

Required Ingredients

• frozen pumpkin pulp - 600 g;
• onions - 2 pieces of medium size;
• cream - 450 ml;
• potatoes - 4 medium pieces;
• carrots - 2 small root crops;
• salt - to taste.

Step by step recipe

1. Frozen pumpkin should first be removed from the refrigerator and thawed. After that, we clean it (if necessary) and chop it into finger-thick slices.
2. Peel the potatoes and carrots, carefully cut into cubes. We also chop the onion.
3. We put a container of water on medium heat, add finely chopped vegetables to it, pour in salt and cover. In order for all the ingredients to cook well and not lose their taste, you do not need to pour a lot of water, just enough to cover the ingredients. Vegetables will cook for almost 35 minutes.
4. We take out the boiled pumpkin, potatoes, onions and carrots from the container in which they were cooked, put them to cool and pour them into the blender bowl. Finely grind the cooked ingredients. If there is a need and desire, then add a mixture of dry spices and spices.
5. Put the chopped vegetables into a deep bowl, pour in the cream to them, mix thoroughly and bring everything together to a boil.
6. Before serving frozen pumpkin cream soup, decorate it with crackers, herbs, seeds or in any other way.

Pumpkin cream soup in a slow cooker

What to cook from

• pumpkin - 900 g;
• butter or sunflower oil - 60 g;
• onion - 1 pc.;
• drinking water - 500 ml;
• garlic - 2 cloves;
• high-fat cream - 125 ml;
• salt, spices (curry, turmeric, nutmeg) - to taste.

How to cook - step by step recipe

1. Remove the skin from the onion, chop finely. In the slow cooker, select the “Fry” mode, put butter or vegetable oil, onion in a saucepan and cook until soft.
2. Wash the pumpkin, cut off the peel, remove the seeds, cut into medium-sized cubes or slices and pour into the slow cooker to the fried onions. Cook them together for about 7 minutes, stirring occasionally.
3. Then pour water into the bowl (about 500 ml), add your favorite spices and select the "Soup" function for 15-17 minutes. If the “Soup” mode is not provided for in your multicooker model, then you can choose any other one that will allow you to cook the components of pumpkin cream soup.
4. After the specified time has elapsed, the pumpkin must be drained and transferred to a blender bowl or any other tall dish and beat thoroughly until smooth.
5. Pour warm cream over vegetables, mix gently but thoroughly and set to boil. Instead of cream, you can add a little milk or non-fat sour cream.
6. Pour the finished pumpkin cream soup into bowls, garnish with herbs, croutons or bacon and cheese chips.

Pumpkin cream soup with bacon

Components

• chicken meat (fillet) - 250 g;
• vegetable oil - 35 g;
• fresh pumpkin pulp - 600 g;
• bacon - 150 g;
• carrots - 1 large;
• onions - 2 medium onions;
• meat or vegetable broth - 800 ml;
• sour cream or heavy cream - 150 g;
• salt, spices - to taste;
• greens - for decoration.

How to cook

Step 1. First, peel the onion, wash it in cold water and finely chop. chicken breast also wash it under the tap, clean it (remove fat, veins), cut into small slices.

Step 2. We put a saucepan with a thick bottom on the fire, pour in vegetable oil. When it's hot, add chopped onion and cubes. chicken fillet. Cook for about 7 minutes until the onion is golden brown.

Step 3. Peel the pumpkin, remove the seeds, wash and cut into not very large slices. Carrots should also be peeled and washed well, cut into strips.

Step 4. Add vegetable or meat broth to the pan with onions and chicken meat (if they are not available, you can use drinking water), chopped pumpkin and carrot strips. All together should be cooked over medium heat for about 25 minutes.

Step 5. The cooked ingredients should cool slightly. After that, we grind the composition of the pan with a blender to a puree state, add spices and seasonings.

Step 6. Put the pan on the fire, lay out the bacon slices and dry them until crispy.

Step 7. We decorate the finished dish with herbs, seeds, chips from their bacon. If desired, you can add sour cream or cream. Tasty and fragrant dish ready!

Spicy Pumpkin Cream Soup

Ingredients

• fresh pumpkin - 450 g;
• cream - 120 ml;
• potatoes - 2 medium tubers;
• hot red pepper - 2 pods;
• onion - 1 (large);
• tomato juice- 200 ml;
• garlic - 3 cloves;
• vegetable oil - 60 ml;
• spices, salt, pepper - to taste

How to cook

1. We clean and wash the onion, garlic, hot peppers. Carefully cut them into rings. Pour vegetable oil into a saucepan and prepare the chopped ingredients.
2. We peel potatoes and pumpkin, cut into slices and pour them into a saucepan with onions and garlic, pour water so as not to completely cover the vegetables.
3. We also pour the prepared spices into the pan, knead lightly and cook for about 25 minutes with the lid closed.
4. We shift the prepared vegetables into the blender bowl, chop. After that, pour in the tomato juice, cream, boil and you can serve!

Many affordable vegetables are healthier than 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. Creamy pumpkin soup is 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 thick-skinned pumpkin for making soup-puree: it has coarse fibers and takes a long time to boil. Muscat varieties with tender flesh are most suitable for cream soup.
• 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 would be a good idea to bake this vegetable - this way the pumpkin will retain the maximum amount of nutrients.
• 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 neglect the recommendations for the use of household appliances. A common mistake is to turn on or turn off the immersion blender too early: when it is immersed in the liquid and removed from it, the rotating knives spray the dish.
• A thicker texture of 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.

Creamy pumpkin soup with croutons is served. 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;
• onions - 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 - to 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 a piquant taste, it is pleasant to eat it in the cool season. The dish has an appetizing orange color, it 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 - to 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 brown.
• 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 homogeneous mass. Dilute with vegetable broth to 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 exquisite soup can be served not only for a 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.

Useful, bright, fragrant, dietary - it's all from pumpkin cream soup! Take a look at our selection of recipes and choose the best one.

• 500 g pumpkin;
• 300 g potatoes;
• 1 PC. onion;
• 1 st. l. vegetable oils;
• 1 tsp ginger;
• 1.5 cups of milk;
• 100 g of wheat crackers;
• salt, spices - to taste.

Wash potatoes and pumpkin, peel and cut into small cubes.

We clean the onion and cut it finely. We turn on the multicooker in the “Frying” mode and fry the onion in vegetable oil for 5 minutes.

Add potatoes, pumpkin, spices to the onion and pour boiling water so that it slightly covers the vegetables. Salt and cook in the "Extinguishing" mode for 15 minutes. Ginger rub on a medium grater and add it to the prepared vegetables.

Drain the broth. Blend the resulting mixture in a blender until pureed.

We return the vegetables to the slow cooker and dilute with hot milk. Warm up in the "Soup" mode for 10 minutes.

Serve pumpkin puree soup cooked in a slow cooker with crackers.

Recipe 2: cream pumpkin soup with cream (step by step)

• Pumpkin peeled - 1 kg.
• Onion - 100 g.
• Butter - 20 g.
• Vegetable broth - 1 l.
• Garlic - 1 clove
• Cream - 150 ml.
• Zira - 0.3 tsp
• Spices - to taste
• Salt - to taste

For pumpkin soup-according to the classic recipe, pumpkin puree must be peeled, core cut and cut into cubes with a side of about 2-3 centimeters.

Peel and cut the onion.

Add butter to the heated skillet. Put pumpkin cubes and onions there.

On medium heat, fry the pumpkin with onions for five minutes, not forgetting to stir occasionally. Thanks to this light frying, the soup will become richer in taste.

Heat the broth in a saucepan (I always have frozen in the freezer) and add the contents of the pan to it: fried pumpkin with onions.

Bring everything to a boil, reduce heat and simmer for twenty minutes until the vegetables are soft.

Add pepper, salt, peeled and chopped garlic, ground cumin. Of course, you can not put zira, but I highly advise!

Remove the saucepan from the heat and use an immersion blender to puree the mixture into a smooth puree. If there is no such blender, everything can be chopped in a blender bowl by transferring vegetables and broth there.

Roast the pumpkin seeds in a dry frying pan.

Pour the classic pumpkin puree soup into bowls and sprinkle it with parsley, adding a few seeds. Serve immediately and enjoy!

Bon appetit and delicious soup!

Recipe 3, simple: pumpkin puree soup with vegetables

All vegetables are lightly fried beforehand and this subtlety gives a completely unique taste to the dish. Try to cook and judge for yourself.

• 800 g fresh or frozen pumpkin pulp
• 2-3 carrots
• 3 medium potatoes
• 1 large onion
• butter for frying
• bunch of dill
• salt, black ground pepper
• 1-2 garlic cloves
• 2 celery stalks (optional), I cooked without it this time

Wash potatoes, peel, cut into cubes. Put 1 tbsp in a heated pan. l. or a little more butter, you can add a little vegetable. We spread the potatoes and fry it until golden brown.

We put the finished potatoes in an empty pan, in which we will cook pumpkin soup-puree. And add more butter and a little vegetable oil to the pan, put the peeled and diced pumpkin and also fry it until golden brown, then transfer it to the pan with the potatoes.

I used ready-made frozen pumpkin, cut into small pieces, to make soup puree. In fact, if you are making soup from raw pumpkin, it is not necessary to cut it so finely, cut it like a potato, or even larger.

Now clean the onion and cut it into small cubes. Saute in butter until transparent.

We clean the carrots, rub on a coarse grater, add to the pan to the onion and continue to fry for 5-7 minutes over low heat, stirring occasionally.

We spread the onion with carrots in a saucepan with potatoes and pumpkin. If you like the taste of celery, you can add two finely diced stalks to the pot at this point.

Fill the contents of the pan with boiling water just above the level of vegetables. Salt, bring to a boil and cook over low heat until the vegetables are cooked. This is not very long, since all our vegetables are pre-fried.

When the vegetables are ready, grind the contents of the pan with an immersion blender, then bring to a boil again.

Add chopped garlic, ground pepper, stir, taste, add salt if necessary.

Turn off. Let the soup brew for 15-20 minutes.

When serving, put finely chopped dill in each plate, and also offer a lemon cut into quarters. Drizzled with lemon juice, the pumpkin puree soup acquires a simply excellent taste. I borrowed this subtlety in Turkey, where, as you know, soups are prepared mainly in the form of mashed potatoes. In any cafe, you are offered a lemon by default, or you just take it yourself near the cash register, where lemon quarters always lie next to sliced ​​bread.

Recipe 4: Quick pumpkin cream soup with cream

• pumpkin - 500 gr.
• potatoes - 2 large
• carrot - 2 large
• onion - 1 large
• nutmeg (ground) - 1 teaspoon
• heavy cream - 100 ml or milk - 200 ml
• salt, pepper - to taste
• dried oregano (or any herb of your choice) - for serving

Peel vegetables and cut into large cubes. Put the vegetables to cook for half an hour - an hour.

Water can be poured into a full pan or so that it covers vegetables by 5 cm.The density of our soup will depend on the amount of water.

While the vegetables are cooking, finely chop the onion and fry until golden. I do it, as usual, in ghee.

We separate the prepared vegetables from the broth (you can put them in a deep bowl) and puree with an immersion blender, after adding the onion.

Our cream soup is almost ready, it remains only to add milk or cream, ground nutmeg for piquancy and spices to taste. Mix everything well, put on fire, bring to a boil and turn off.

When serving, you can sprinkle pumpkin cream soup with any fragrant herbs (they are sold in ready-made bags in any supermarket in the spice department) to your taste. I have dried oregano.

Recipe 5: Pumpkin Garlic Cream Soup (Step by Step Photos)

• Pumpkin 650 g
• Garlic 2 tooth
• Olive oil 1 tbsp. l
• Butter 10 g
• Onion 1 pc
• Potato 1 pc
• Chicken broth 0.5 l
• Water 0.25 l

Preheat oven to 200 gr. Cut 650 g of pumpkin pulp into large pieces with a side of about 3 cm. Place in a single layer on a baking sheet. Put in 2 unpeeled garlic cloves. Salt and pepper to taste. Drizzle with olive oil.

Bake for 20-30 minutes until done. Pumpkin should be soft.

Melt the butter in a saucepan. Add a small finely chopped onion. Cook, stirring, until soft.

Then add medium sized potatoes, peeled and coarsely chopped. Cook, stirring, for a couple more minutes.

Add broth and water. Bring to a boil and cook covered for 15 minutes until the potatoes are tender.

Add roasted pumpkin and garlic squeezed from the peel. Bring to a boil and remove from heat.

Puree the soup with an immersion blender. Serve with herbs, sour cream, cream or cheese. Enjoy your meal!

Recipe 6: how to cook pumpkin cream soup (photo)

• Pumpkin - 350-400 g
• Cream (any fat content) - 100 ml
• Onion - 1 pc.
• Tomatoes - 1 pc.
• Salt and black pepper - to taste
• Red ground pepper - to taste
• Vegetable oil - 2 tbsp.
• Garlic - 2 cloves

First, cut the pumpkin into small pieces.

Heat the vegetable oil in a saucepan and fry the chopped onion and garlic over low heat for five minutes. If the onion is large, then you need to take only half, if the average, then you can whole.

Scald the tomato with boiling water and remove the skin from it. You can take one medium tomato or several cherry tomatoes.

Add pumpkin and tomatoes to onions and stir. At this stage, you can add a little red ground pepper if you like it spicier. Let simmer over medium heat for 15 minutes, stirring occasionally.

Pour hot boiled water into the pan so that it covers all the vegetables. Cook until the pumpkin is soft.

When the pumpkin is cooked, strain the broth into a bowl through a sieve, and leave the vegetables in the saucepan.

Use a blender to puree the pumpkin.

Add one ladle of broth and whisk again.

Now pour the cream and mix everything again. If the soup is too thick, add more broth.

Return the pot to the stove and bring to a boil. Salt and pepper to taste.

Recipe 7, step by step: Vegetable puree soup with pumpkin

One of the variations of a healthy and tasty pumpkin soup - delicate cream soup pumpkin with cream. The cream in this recipe softens the taste of vegetables, giving the structure of the soup a velvety texture and some special softness. The taste of pumpkin is not felt at all, this soup can be prepared for the whole family, adding to everyone's plate what he loves. Men put fried bacon and season the soup hot pepper, pour crackers, pumpkin seeds for children, and add a piece to yourself boiled chicken, greens - in general, choose what you like.

In the pumpkin cream soup with cream, the recipe for which is proposed, other vegetables are added, the pumpkin will not be soloed in this recipe. Potatoes will make the soup more nutritious and satisfying (by the way, it can be excluded or replaced with celery in a smaller amount), carrots and onions will give their taste and make a difference. The soup is made with water, but you can boil it with vegetable or chicken broth.

• pumpkin (peeled pulp) - 400 gr;
• potatoes - 2 pcs (or a piece of celery root);
• onion - 1 large or 2 small;
• carrots - 1 pc;
• water or broth - 1-1.2 liters;
• any vegetable oil - 2-3 tbsp. spoons;
• cream (fat content 10-15%) - 200 ml;
• salt - to taste;
• spices - of your choice;
• greens, croutons, fried bacon - for serving soup.

Vegetables will be lightly fried, and so that they do not absorb a lot of oil, we will make the cuts not very small. Cut the onion into medium sized cubes. We cut the carrots into plump circles, cut the large ones in half or into four parts.

Cut the pumpkin and potatoes (celery root) into medium-sized cubes.

In a cauldron or a saucepan with a thick bottom and walls, heat the oil. Put the onion in it, saute until soft, without browning.

Add pumpkin pieces and stir. Fry the pumpkin for 7-8 minutes, stirring so that the onion does not burn. The fire is not strong, the pumpkin should, as it were, be stewed in oil, softening a little.

Pour the potatoes and carrot pieces into the pan. Fry (stew) in oil for several minutes until the carrots and potatoes absorb the remaining oil. Be sure to stir, the potatoes may stick to the bottom.

We fill vegetable stew water or broth, barely covering them with liquid. Salt to taste. We cook vegetables at a low boil, readiness is determined by potatoes. If the potato breaks easily when pressed, you're done.

Turn off the heat and let the soup cool down a bit. In a blender, grind everything into a smooth, thick puree. Or we take out the vegetables with a slotted spoon, load them into a blender glass, chop. We return to the pot with the broth, stir immediately, the soup should become thick and homogeneous, without lumps.

We put the pumpkin soup on a very quiet fire, warm it up. Pour into hot soup cream of any fat content, immediately stir with a spoon. We heat the cream soup, bring it almost to a boil, but do not let it boil, so that the cream does not curdle. Turn off the fire, cover the soup and let it brew for five minutes on the stove.

While the soup is infusing, gaining flavor, fry thin slices of bacon in a dry frying pan until crispy. We dry the cubes of bread (in a pan or in the oven), cut the greens, take out the spices. We pour pumpkin cream soup into bowls, add to each what your eaters love, and call everyone to the table. Enjoy your meal!

Recipe 8: Pumpkin Puree Soup with Turkey and Cream

• Ripe pumpkin - 1 kg
• Turkey boneless - 400 grams
• Cream (20-30%) - 100 ml
• Butter - 40 grams
• Onion - 1 bulb
• Olive oil - 2 tbsp. spoons
• Pepper
• Turmeric

First, finely chop the onion. It is better not to take Crimean sweet purple onions for the recipe, but leeks or shallots are perfect, as well as onions.

After that, the onion is fried in butter or olive oil so that it does not burn, but it acquires a beautiful golden hue and becomes soft.

Now it's time for the pumpkin. A hard peel is cut from it and cut as it is convenient. The inside of the pumpkin is slightly cleaned with a knife and freed from seeds.

The easiest way to make cream soup is from pumpkin, chopped into small cubes.

They are placed in a saucepan along with already prepared onions and poured with a very small amount of water. Then the pumpkin is left to languish with turmeric. A little salt should be added. Cook pumpkin until soft.

Once autumn vegetable soften, cream is poured into it and left for just a couple of minutes on the stove.

The turkey is freed from small and large bones, skin and chopped into very small cubes.

Now fry the turkey in olive oil. She is quickly turned over without giving tender meat get burned. Salt and pepper the turkey to taste.

Then the pumpkin is pureed with a blender, if necessary, adding a certain amount of cream to the desired consistency. Cream soup should not be too runny, but should also not be made into a thick puree. The pre-fried turkey pieces are placed on top. The soup is ready. Enjoy your meal!

Healthy Food Recipes: Delicious and Healthy puree soup from pumpkin with cream will appeal to children and adults ...

Very tasty and healthy pumpkin puree soup, will appeal to children and adults.

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

PUMPKIN SOUP PUREE: ONE OF THE CLASSIC RECIPES

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

Required products:

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

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

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

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

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

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

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

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

PUMPKIN SOUP PUREE WITH VEGETABLES

This option for cooking pumpkin soup is suitable even for children's menu(there are no fried and strong-tasting foods in it), as it turns out to be rich in vitamins and very tender.

Soup Ingredients:

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

We put on fire a pot of water for one and a half liters. 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 clean and cut the celery. Add it when the water boils with potatoes.

Now let's prepare the pumpkin. It should also be peeled, if there are seeds, then they must be removed. Now you need to cut it into pieces and add 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 a look at the pepper. The seeds should also be removed from it, washed and cut. Add to saucepan.

All together should cook for about three or five more minutes. We take it off the fire.

After that, you should use a blender and grind the soup into a puree. Also at this stage of cooking, cream or hard cheese can be added to it.

Before serving, you can decorate it with herbs.

PUMPKIN SOUP PUREE

Pumpkin puree soup can be prepared with any ingredients.

Ingredients of the dish:

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

Let's cook 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 on it until it turns golden. Set aside, let it cool down. Now it can be diluted with milk.

Cut the pumpkin into pieces, put in water and simmer for about seven minutes. Add the onion and simmer for another seven minutes. Now you can add flour with milk to the soup and add cheese. All you need to mix well, salt to taste.

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

Before serving, it can be garnished with Brie or Camembert cheese. This cheese goes well with soup.

PUMPKIN SOUP WITH SHRIMP AND CHICKEANS PURE

The original preparation of pumpkin puree soup with the addition of shrimp and chickpeas.

Ingredients of the dish:

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

The dish is very easy to prepare. We clean the pumpkin and cut it into cubes. We take a saucepan, pour oil into it and put squeezed garlic, rosemary sprigs, pumpkin on the bottom (choose a saucepan so that you can fry in it).

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

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

It remains to turn it into a puree. To do this, take out the rosemary and grind everything with a blender. Then add salt, pepper, nutmeg to taste.

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

Now you can serve. Put shrimp in each plate and decorate with herbs.

PUMPKIN SOUP PURE FRENCH

This is a tender, elegant soup that the whole family will love.

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 pretty simple. We clean the pumpkin from the peel and seeds, then cut it and potatoes into cubes, cut the onion into rings.

We take a pan (for frying), add olive oil there, put vegetables in turn and fry for about ten minutes. As a result of frying, the onion should become transparent, and the vegetables should be slightly golden.

Now pour the prepared vegetable broth, cover with a lid, wait until everything boils. After that, you need to cook for fifteen minutes over medium heat. After the time has elapsed, turn off the fire.

After that, you need to add pepper to the soup (cayenne pepper is most suitable), pour required amount lemon juice. To mix everything.

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

Serve with greens, croutons or a baguette.

Cook with love!

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