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Prepare pumpkin soup puree from Vysotskaya. Pumpkin puree soup - a classic recipe

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Pumpkin puree soup

Pumpkin puree soup- This is one of the best categories of dishes that can be prepared from this vegetable. Since, as you know, liquid dishes are very useful for our body, especially if they were made from pumpkin. The pumpkin puree soup recipe is especially popular with the onset of autumn, since this is the season for pumpkin harvest.

Pumpkin puree soups are prepared in different countries around the world, for example, in America it is served on Halloween, in Haiti it is served on New Year's holidays, and Italians add white or red wine, grated Mozzarella cheese or boiled rice to this soup. In Uzbekistan, pumpkin milk soup is a traditional dish.

Puree soups are prepared from only one pumpkin or combined with other vegetables, mushrooms, cheese, dried fruits, herbs, meat and even fish. Ground ginger, garlic, black pepper, nutmeg are more suitable as seasonings for such a dish, and it is better to use sage, bay leaf and rosemary from spices.

Since pumpkin puree contains substances that dissolve fat, and so that they are absorbed faster, add a little milk, a piece of butter or cream during the preparation of this dish. In addition, pumpkin soups are rich in healthy vitamins and minerals.

Diet pumpkin puree soup

We offer to cook diet soup puree from pumpkin, which will pleasantly surprise adults and children with its taste.

450 grams of pumpkin, peeled from seeds;
1 onion;
500 grams of chicken broth;
15 grams of butter;
salt to taste;
10 grams of curry powder.

How to cook pumpkin soup- puree:

Clean the pumpkin from seeds and pulp, cut into pieces of any size.
Take a thick-walled saucepan and melt one tablespoon of oil in it.
Peel the onion, cut into small cubes and put in hot oil, fry until browned.
Then add the remaining oil and pour in the curry powder, add the chopped pumpkin and mix.
Pour over prepared vegetables chicken bouillon and 1/8 cup water, salt to taste and bring everything to a boil.
Then reduce the heat and cook for twenty minutes.
Grind the finished puree soup with a blender, place on fire, bring all the contents to a boil and you can turn off the fire.
Ready soup can be diversified by adding diced boiled chicken or other meat to taste. If desired, meatballs can be prepared from minced meat and added to the soup.

Pumpkin cream soup

This gentle and at the same time very satisfying puree soup will delight you and all your household with its divine taste and aroma. Pumpkin pairs beautifully with Indian curry in this dish.

350 grams of pumpkin;
250 grams of cream;
6 grams of ground curry;
3 art. tablespoons of olive oil;
3 pieces of potatoes;
1 onion;
2 carrots;
200 grams of white bread;
Salt (to taste);
Fresh greens for garnish.

Pumpkin Cream Soup Recipe:

The first step is to peel the carrots, potatoes and onions. Peel a piece of pumpkin from seeds and skins, since only the pulp of this vegetable is needed to prepare this dish.
Finely chop the onion, peeled from the husk, and grate the carrots.
Put all the chopped onions in a preheated pan and fry in oil, when it becomes golden, add the grated carrots.
Mix the vegetables with a spatula and leave in this form for five minutes on fire.
Boil 1.5 liters of water, after boiling, add the roast to the liquid, mix to taste and salt.
Carrots with onions continue to boil for seven minutes.
In the meantime, you need to cut the potatoes and peeled pumpkin into cubes of any size. First, add chopped potatoes to the pan, and after ten minutes, lower the chopped pumpkin.
After five minutes, remove the pan from the heat and let the soup cool slightly.
Pour over ready soup into a blender bowl and blend until smooth.
Pour the resulting puree back into the pan and place on fire. Add cream, curry and other seasonings to taste in pumpkin puree soup.
After boiling the liquid, the dish will be completely ready, pour it into plates and serve.

Pumpkin puree soup from Yulia Vysotskaya

This pumpkin puree soup recipe from Yulia Vysotskaya turns out to be very tender, tasty and healthy. And how could it be otherwise if pumpkin, the queen of autumn, is used to prepare this dish.

0.5 kilograms of pumpkin;
1 carrot;
2 medium potatoes;
2 garlic cloves;
1 apple;
1 onion;
15 grams of butter and olive oil;
2 tablespoons of orange juice;
100 grams of cream;
5 grams of ground ginger;
nutmeg, pepper and salt to taste.

Peel the pumpkin from thick skin and remove all the seeds from the inside of this vegetable, cut the peeled pumpkin into cubes.
Peeled carrots and potatoes are also cut into medium cubes. Chop the garlic cloves, peeled onion and half a hot pepper without seeds very finely.
If you want to make pumpkin puree soup for a child, then hot peppers it is better not to add it.
Melt the butter in a thick-walled saucepan, then mix with olive oil and fry the garlic and onion in it until transparent.
Add chopped carrots to the vegetables, fry over high heat, after a few minutes add a few tablespoons of water. Screw on the fire on the stove and continue to simmer the vegetables under a closed lid for about ten minutes.
Add a little hot pepper, chopped potatoes and pumpkin, fry for three minutes and add chopped apple slices to the vegetables.
Saute vegetables for a few more minutes, add hot water and continue to simmer for half an hour.
Grind vegetables with a blender.
Add a few tablespoons of orange juice and cream, pepper and salt to taste, bring the liquid to a boil, but do not boil too much.
Ready-made pumpkin puree soup Yulia Vysotskaya serves to the table along with grated cheese, and you can do the same.

Pumpkin puree soup with chicken

This soup is suitable even for diet food, you can use lean turkey instead of chicken. This vegetable contains a large number of vitamins, so it must be present in your diet. We suggest you cook pumpkin puree soup with chicken.

Rinse the breast in running water, place in a liter of boiling water and reduce the heat. After boiling, the broth needs to be salted and slightly reduce the heat.
Peel the carrots and onions from the husks, peel the pumpkin from seeds and thick skins.
After about fifteen minutes, the broth can be turned off, pulled out chicken breast and cut into cubes.
Heat vegetable oil in a thick-walled saucepan, put grated carrots and onions, add a little water after about seven minutes.
Peel the potatoes, rinse, cut into cubes and, together with the chopped pumpkin, put into the broth, then add the rest of the fried vegetables.
Stew vegetables in liquid for twenty minutes, add dried basil and salt to taste.
Grind the pumpkin soup to a puree, before serving, add chopped chicken pieces to the soup and garnish with herbs.

Pumpkin cream soup with melted cheese

Delicate pumpkin cream soup with cheese and a pleasant sweetish-spicy aftertaste will surely appeal to lovers unusual dishes. Such delicious puree soup always leaving with a bang.

3 carrots;
250 grams of vegetable or meat broth;
600 grams of pumpkin;
fresh greens;
230 grams of processed cheese;
ground black pepper, salt.

Peeled pumpkin and carrots cut into small pieces, put in a thick-walled saucepan and pour water so that the liquid is above the level of vegetables.
Add vegetable or chicken broth to this, place over medium heat and bring to a boil.
Add ground pepper and salt to taste to the broth. If desired, you can put more pepper in the broth to make the pumpkin soup more spicy.
Cook vegetables for 25 minutes over low heat. Remove the saucepan with vegetables from the heat and puree all the contents with a blender.
Add all prepared processed cheese and again mix with a blender until a homogeneous mixture is obtained.
Cook for about seven minutes over low heat.
Before serving, garnish the finished soup with any greens.

Pumpkin puree soup in a slow cooker

This puree soup is very easy to prepare in a slow cooker. With such a device, the process of preparing pumpkin puree soup is greatly simplified. Now let's start cooking this dish.

400 grams of pumpkin pulp, peeled;
250 grams of cream;
1 onion;
80 grams of orange juice;
salt and spices (to taste);
0.5 liters of water.

Cut the peeled pumpkin pulp into small cubes and transfer to a multicooker container.
Finely chop the peeled onion and also add it to the slow cooker. Add a glass of water, salt to taste and cover the multicooker with a lid on top.
Set the multicooker to the “Extinguishing” mode and turn on the cooking time for 45 minutes.
When the vegetables are soft, transfer them along with the liquid from the blender container and grind until a smooth puree.
Warm up the cream in the slow cooker by setting the “Heating” program, pour the cooked cream here pumpkin puree, add Orange juice and the rest of the water.
At the very end, add spices and salt to taste and wait until the soup is infused for 10 minutes.
Pour the finished soup into bowls and serve hot.

jossy.ru

Pumpkin Puree Soup: A Classic Recipe

Ingredients:

pumpkin - 400 g;
carrots - 2 pcs.;
potatoes - 2-3 pcs.;
chicken broth - 1 l;
onion - 1 pc.;
garlic - 1 clove;
celery - 1 stalk;
salt, vegetable oil.

Cooking:

Cut the fruit into slices.

Pumpkin puree soup: a dietary recipe

Pumpkin is a low-calorie product with a high content of useful substances, so it can be used for dietary nutrition. It is especially good to eat such a light soup for people with diseases. gastrointestinal tract. A minimum of ingredients in the composition will allow you to enjoy a dish in fasting and is suitable for vegetarians.

Ingredients:

pumpkin - 400 g;
onions - 1 pc.;
ground ginger - 0.5 tsp;
salt.

Cooking:

Add ginger - it will give the dish a unique taste.

Pumpkin puree soup for children: a recipe with milk or cream

Ingredients:

pumpkin - 200 g;
potatoes - 1 pc.;
carrots - 1 pc.;
milk or cream - 100 ml;
sea salt.

Cooking:

Place carrots and potatoes in boiling water, after a few minutes - pumpkin.
Salt and cook for 30 minutes.

Pumpkin Cream Soup Puree: A Recipe with a Special “Texture”

Ingredients:

pumpkin - 500 g;
potatoes - 3 pcs.;
low-fat cream - 200 ml;
onions - 2 pcs.;
olive oil - for frying;
loaf - 3 slices;
salt.

Cooking:

"Meat" recipe: pumpkin puree soup with chicken

Ingredients:

pumpkin - 600 g;
chicken breast - 500 g;
potatoes - 3 pcs.;
carrots - 2 pcs.;
onion or green - 1 pc. or 3 stems;
garlic - 3 cloves;
hard cheese - 40 g;
butter - for frying;
lemon juice - 2 tbsp. l.;

Cooking:

Pumpkin cream soup with cheese: a recipe in a slow cooker

Ingredients:

pumpkin - 600 g;
onion - 1 pc.;
potatoes - 4 pcs.;
apple - 1 pc.;
garlic - 1 clove;
cream cheese - 250 g;
ginger - a slice;
curry - 1 tsp;
salt, vegetable oil.

Cooking:

Barely perceptible sourness of apple, sweetness of pumpkin and spicy spice of curry and ginger - this recipe for pumpkin puree soup with cheese will pleasantly surprise you with such a unique flavor combination.

Pumpkin puree soup: Yulia Vysotskaya's recipe

Ingredients:

pumpkin - 500 g;
carrots - 1 pc.;
potatoes - 2 pcs.;
apple - 1 pc.;
onion - 1 pc.;
garlic - 2 cloves;
hot pepper - a small piece;
cream - 150 ml;
butter - 1 tbsp. l.;
olive oil - 1 tbsp. l.;
freshly squeezed orange juice - 2 tbsp. l.;
ground ginger - 1 tsp;
nutmeg - 1 tsp;
salt, black pepper.

Cooking:

medicsguru.ru

Clean the pumpkin and cut into small cubes. Lastly, pour cream into pumpkin soup from Yulia Vysotskaya. Pumpkin soup can be prepared very simply, with a minimum set of products. This pumpkin soup from Yulia Vysotskaya is suitable for baby food.

One of my favorite soups in my house. In addition, it is very healthy, tasty and tender ... And how could it be otherwise, if its main ingredient is the queen of autumn, pumpkin.

Recipes from Yulia Vysotskaya: pumpkin soup with orange, risotto with tomatoes and basil, pies with potatoes, feta and rosemary

Pumpkin is a very fertile vegetable, please your household with this autumn soup! If you want it to be denser, add 1-2 potatoes. In the ingredients, for example, nothing is said about carrots and selleri. Upchik is really very tasty, but I would like to have exact recipe. Julia Vysotskaya came to visit her creative friends and, having found a pristine refrigerator and empty shelves in the cabinets, she decided to make a pleasant surprise for her friends.

First, Yulia boils vegetable broth with celery, carrots, onions, garlic and cilantro, and then combines it with separately fried pumpkin in oil and simmers until tender. While easy Apple pie from puff pastry from Yulia Vysotskaya comes to readiness in the oven, she cooks risotto with spinach, mint, green beans and parmesan.

Today I will share with you the recipe of my "guest" soup. Guests specially went to our house for this soup, and at one time I cooked it almost every week. The secret of its popularity is in the magical combination sweet pumpkin and orange. And this soup can be very beautifully and solemnly served.

If in winter you could not find fleshy sweet tomatoes, you can use ready-made chopped tomatoes in own juice. And we will also make homemade pies with an unusual filling. In the "company" with garlic, creamy feta and fragrant herbs, potatoes turn into a delicacy. And on the rest of the nights and days, call it a “pharmacy from the garden” and pick out seeds to eat in unlimited quantities.

In vegetable, you can pumpkin oil, fry the onion, add the rest of the vegetables, the last pumpkin. You can puree, you can eat like that. Personally, I don’t like pureed soups, so I just add chopped greens and seeds to the pan at the end of cooking. Seeds can simply be added to the plates already. Pumpkin for soup can be used immediately, i.e. raw, but you can pre-bake.

FROM raw pumpkin act differently: it is peeled, cut into large cubes and added to the rest of the vegetables five minutes after the broth with vegetables boils. Season with salt to taste. If you are preparing soup with raw pumpkin, then after 5 minutes add pieces of pumpkin, and if you take baked pumpkin, then add the pulp to the almost ready vegetables. The soup can now be removed from heat and seasoned to taste with curry and red pepper. Pour the finished pumpkin soup into bowls and serve with heating pads or crackers.

The soup is boiled for 8-10 minutes. You can serve it with sour cream, mayonnaise or sour milk. Pumpkin can be prepared in advance and left in the refrigerator. Then I puree with a blender. Already in the plate I add a little salt and cream or sour cream.

And there are more "advanced" recipes - with potatoes, spices, something else. Isabel Here is a recipe for pumpkin soup with lentils (I cook with green lentils, the Uzbeks call it "mash". But I think any one will do) the soup is generally Uzbek, called mash kavak. Indeed, very satisfying. Serve with sour milk (or yogurt) and pita bread. A very good chowder soup for cold weather.

Are beans and lentils close? I was delighted and made for you classic recipe. The recipe was partially borrowed from Yulia Vysotskaya, but with my additions. In general, in my opinion this is the best use for pumpkin. It can be cooked with both cheese and cream. 3. While the pumpkin is boiling, cut 4 potatoes. 3. When the pumpkin boils, add the potatoes, reduce the heat to medium and let it cook for about ten minutes.

We remove from the stove and take out the lavrushka. Now make cream soup with a blender. Add to the puree soup 100 grams of cheese - creamy, melted or regular. Soups should be eaten daily.

How to cook pumpkin quickly and tasty

No one will refuse such a treat. Pumpkin dishes are not only tasty, but also healthy. In her arsenal there is a recipe for every taste: spicy, dietary and spicy. Pumpkin is an affordable product, which also contains many useful vitamins and elements.

Pumpkin puree soup: recipes with chicken, cheese, cream, dietary and for children, from Yulia Vysotskaya, in a saucepan and a slow cooker

Given all the advantages of pumpkin, it is necessary to regularly include it in the diet. Fry these ingredients in olive oil and add ginger and steamed pumpkin with carrots to them. Now grind all the ingredients with a blender and serve ready meal to the table. You get dietary pumpkin puree soup.

Cooking pumpkin soup in a heavy bottomed saucepan. We clean the vegetables, and then cut the pumpkin into medium-sized cubes. Pour vegetable oil into a saucepan and fry the chopped onion in it with all the spices. Then add pumpkin to this mass, mix and close the lid.

If the consistency is very thick, then you can add a spoonful of water. When all the ingredients are ready, remove the bay leaf and turn the mass into a puree. A blender is perfect for this. Separately, heat the milk or cream and add them to the puree. Mix everything and heat over low heat. Separately roast the seeds and add them to the plates. Then, sprinkled with a little cinnamon, serve our puree soup.

This is a very good combination of products, making it tasty and nutritious. Add a tablespoon of vegetable oil to this mass and simmer until tender. Then pour the broth into the pumpkin mixture and turn it into a puree using a blender or a simple crush. We warm the dish over medium heat and add all the spices to taste.

What else does Yulia Vysotskaya offer to cook from this vegetable? Sweet potato, apple and pumpkin - in larger fragments. We take a pan with a thick bottom and fry the onion and sweet pepper in it. Then add garlic and ginger. After a minute, put the apple, sweet potato, pumpkin into the pan and drain the broth. Now you can put all the seasonings, the amount of which is adjustable to taste. Bring soup to a boil and reduce heat. Simmer the vegetables for about 20 minutes until they are soft.

Pumpkin puree soup is rich in taste and maximum benefits. Light and nutritious, tasty, bright pumpkin puree soup in a slow cooker will protect against autumn blues, saturating the body with useful substances. Pumpkin puree soup. The pumpkin is cut into pieces and fried in vegetable oil until it becomes soft. A hearty and tasty pumpkin puree soup with chicken will serve as an ideal meal in the cold season.

gaybogemlat.ru

Pumpkin puree soup: recipes with chicken, cheese, cream, dietary and for children, from Yulia Vysotskaya, in a saucepan and a slow cooker

Many people try to control their diet by eating only healthy foods. But in most cases, such dishes are quite modest and do not differ in high palatability. But there are many cooking options not only useful, but also incredibly delicious breakfasts, lunches and dinners. One of them is pumpkin puree soup, the recipe of which is extremely simple.

Is pumpkin puree worth it?

As you know, pumpkin is a unique garden crop that combines a huge amount of vitamins, minerals and other nutrients. In particular, this fruit contains a large amount of beta-carotene - the prototype of vitamin A. In order for this to be fully absorbed by the body, it must be consumed along with fats. That is why pumpkin is so useful to eat in soup, in which butter or cream is added.

In addition, the delicate creamy consistency of the dish easily saturates without overloading the gastrointestinal tract, which is very important for children's and dietary nutrition. Pumpkin puree soup is rich in taste and maximum benefits.

Making Pumpkin Soup

Bright and fragrant pumpkin cream soup can be prepared in a variety of ways, with the addition of interesting ingredients and spices. But the classic recipe, the easiest and fastest, everyone should know.

Classic recipe

The most common soup from the “Queen of Autumn” will delight you with a delicate sweetish taste and amazing aroma.

Ingredients:

pumpkin - 400 g;
carrots - 2 pcs.;
potatoes - 2-3 pieces;
chicken broth - 1 l;
onion - 1 pc.;
garlic - 1 clove;
celery - 1 stalk;
salt, vegetable oil.

Cooking:

Wash the pumpkin well, peel it with a sharp knife and remove the seeds. Don't throw them away, you'll still need them.
Cut the fruit into slices.
Roughly chop the potatoes and carrots.
Put all the vegetables in a saucepan and pour the broth (you can just boil water).
Salt and leave to cook for 20-30 minutes under the lid.
At this time, finely chop the celery, onion and garlic and saute in oil.
Transfer the roast to a saucepan.
When the vegetables are ready, puree them with a blender until very smooth and creamy.
Roast the seeds extracted from the fruit and decorate the soup with them.

If desired, you can add a little cheese to this soup and beat it again with a blender.

diet soup

Pumpkin is a low-calorie product with a high content of nutrients, so it can be used for dietary nutrition. It is especially good to eat such a light soup for people with diseases of the gastrointestinal tract. A minimum of ingredients in the composition will allow you to enjoy a dish in fasting and is suitable for vegetarians.

Ingredients:

pumpkin - 400 g;
onions - 1 pc.;
ground ginger - 0.5 tsp;
salt.

Cooking:

Clean the pumpkin and cut into small cubes.
Place the pieces in a saucepan and cover with a glass of water. Simmer without oil under the lid for 20 minutes.
Chop the onion and add to the pumpkin. Simmer another 10 minutes.
Add ginger - it will give the dish a unique taste.
When the pumpkin becomes soft and releases juice, beat it with a blender until pureed.
If desired, decorate the dish with low-fat sour cream and herbs.

A very simple low-calorie soup is ready. AT diet dish be sure to add ginger: it speeds up metabolism.

Cooking for kids: recipe with milk or cream

At the stage of growth and development, the child urgently needs the substances contained in the pumpkin. For baby food, it is better to use a nutmeg vegetable: it has sweet taste. Your baby will be happy to eat this tender, colorful and healthy soup. It should be diluted with milk or liquid cream.

Ingredients:

pumpkin - 200 g;
potatoes - 1 pc.;
carrots - 1 pc.;
milk or cream - 100 ml;
sea salt.

Cooking:

Peel the vegetables and cut into small sticks.
Place carrots and potatoes in boiling water, after a few minutes - pumpkin.
Salt and cook for 30 minutes.
Punch the prepared vegetables with a blender.
Pour in the milk and bring to a boil again, stirring.

Feed your baby 1-2 times a week with this soup.

Fragrant soup with a special "texture"

Velvety, fragrant and sunny soup will cheer you up with its bright color and warm you in the cold season.

Ingredients:

pumpkin - 500 g;
potatoes - 3 pcs.;
low-fat cream - 200 ml;
onions - 2 pcs.;
olive oil - for frying;
loaf - 3 slices;
salt.

Cooking:

Chop the onion and fry a little in olive oil in a saucepan.
Cut the potatoes into small pieces and add to the saucepan.
Cut the peeled pumpkin into cubes and add to the potatoes.
After a few minutes of frying, pour boiling water (so that it slightly covers the vegetables) and leave to simmer for 20 minutes until the water boils away.
Put the prepared dressing in a blender and grind. Salt.
Pour the cream into the freed pan, heat for 10 minutes.
Cream can be poured into a “cap” on mashed potatoes separately into each plate, or you can mix it in a saucepan.
Cut the loaf into cubes, make croutons in the oven or in a pan and decorate the soup with them.

It turned out a wonderful cream soup of autumn vegetables with a delicate creamy taste.

"Meat" recipe: first course with chicken

For those who like more satisfying and rich first ones, this method is especially suitable. This soup is not very quick to prepare, but it is worth it.

Ingredients:

pumpkin - 600 g;
chicken breast - 500 g;
potatoes - 3 pcs.;
carrots - 2 pcs.;
onion or green - 1 pc. or 3 stems;
garlic - 3 cloves;
hard cheese - 40 g;
butter - for frying;
lemon juice - 2 tbsp. l.;
salt, pepper, herbs, sour cream for dressing.

Cooking:

Boil chicken breast (or fillet) with spices (such as celery or parsley) for about 20 minutes.
Peel the pumpkin, remove the seeds and peel. Since this fruit takes longer to cook than other vegetables, chop it finely.
Cut carrots and potatoes into large circles.
Melt a piece of butter in a roaster and fry finely chopped onion.
Add carrots and fry a little too.
Add potatoes and pumpkin. Pour in the broth in which the chicken was cooked (about 1 liter).
Boil the vegetables for 20 minutes, and then add the garlic passed through the press.
Punch with a blender. Adjust the thickness of the soup with the amount of broth.
Add salt and pepper, pour in lemon juice.
Top with shredded cheese and chopped chicken. Bring the soup back to a boil and turn off the heat.

Decorate nutritious soup to taste with herbs, croutons, sour cream or pieces of dried apricots.

Cooking pumpkin soup with cheese in a slow cooker

In a slow cooker, preparing such an interesting, spicier than usual soup is not difficult.

Ingredients:

pumpkin - 600 g;
onion - 1 pc.;
potatoes - 4 pcs.;
apple - 1 pc.;
garlic - 1 clove;
cream cheese - 250 g;
ginger - a slice;
curry - 1 tsp;
salt, vegetable oil.

Cooking:

Cut the onion into half rings and chop the garlic. Grate the ginger.
Pour vegetable oil into the container of the multicooker. Set the program "Frying" and fry the vegetables for 10 minutes with the lid open.
Add curry 3 minutes before the end of the program.
Cut the medium-sized peeled pumpkin, potato and apple. Add to the slow cooker and fill with water (1.5 l).
Salt. On the "Soup" mode, cook for 40 minutes with the lid closed.
Add cheese and beat the mass with a blender.

Recipe from Yulia Vysotskaya

Try this original, rich, thick and delicious soup from the famous TV presenter.

Ingredients:

Cooking:

Cut the peeled pumpkin into medium-sized pieces.
Also cut carrots and potatoes into cubes.
Finely chop the onion and hot pepper, chop the garlic. If the soup will be eaten by a child, it is better not to add the latter.
Pour olive oil into a saucepan and heat a little. Then add a piece of butter, melt. Fry the onion and garlic for 3 minutes.
Sprinkle with ginger and nutmeg for an amazing aroma.
Add carrots and simmer for a minute on high heat.
Pour in 3 tbsp. l. water and wait for it to boil.
Cover the soup with a lid and set the minimum temperature. Boil 10 minutes.
Add pumpkin, potatoes and peppers. Extinguish 5 minutes.
Slice the apple and place in a bowl.
Fill with boiling water. Cook for another half an hour.
Blend with a blender until pureed.
Pour in the cream and orange juice. Salt, add spices and bring to a boil again.
Garnish the finished soup with grated cheese and sprinkle pumpkin seeds.

very unusual and delicious soup with orange aroma and sweet taste. If the puree is too thick, add more cream.

Pumpkin puree soup can be simple, with a minimum of ingredients, or sophisticated, with the addition of unexpected products. The main thing is that no matter what recipe you would like to cook it, it will always be very healthy and amazingly tasty, and eaters of all generations will definitely like it.

ladyspecial.ru

Pumpkin Soup Quick and Tasty: Step by Step Recipe with Chicken, Ginger, Celery (These Pumpkin Soup Recipes are Suitable for Baby and Weight Loss)

Pumpkin began its "victorious march" around the world from Central America, where it was widely used 5 thousand years ago. However, Europeans learned about this unique culture only in the 16th century - since then, the “huge watermelon” has firmly taken root in many national cuisines. So, many dishes were prepared from an unusual "exotic" vegetable, ranging from soups to original desserts with the addition of fruits and spices. Today we will learn how to quickly and tasty cook pumpkin soup - we have selected the best step by step recipes with photos and videos of a wide variety of first courses. Nutritionists recommend the use of pumpkin soup for weight loss, normalization of the heart, strengthening blood vessels, improving vision and speeding up metabolic processes organism. In addition, pumpkin is widely used as baby food, since in most cases it does not cause allergies. Delicious cream soup with pumpkin will win you over with its tender and air taste, and cream will give the dish an exquisite velvety and aroma. Delight your family and guests by cooking diet pumpkin puree soup in a slow cooker or a regular saucepan - with celery or fresh ginger. A bowl of rich pumpkin soup with chicken, vegetables and spices will warm you up on a cold day and will be a great addition to the menu for adults and children. According to our recipes, every housewife will get tasty, healthy and easy to prepare. vegetable soup is a true culinary masterpiece. Stock up on pumpkin and start experimenting!

How to quickly and tasty cook pumpkin soup - a step-by-step recipe from Yulia Vysotskaya, with photos and videos

Many housewives in the fall try to surprise their home with delicious and healthy meals from seasonal products. Yes, we offer original recipe pumpkin cream soup from Yulia Vysotskaya - the famous host of the TV program "We Eat at Home" and the author of many cookbooks. How to quickly and tasty cook pumpkin soup? sticking to step by step instructions recipes with photos and videos, even a beginner will cook a surprisingly tasty and fragrant first course - with pumpkin, carrots and cream. Such light pumpkin the soup does not contain meat, so it will appeal to those who "sit" on a diet, as well as supporters healthy eating.

The necessary ingredients for making pumpkin cream soup according to a quick and tasty recipe from Yulia Vysotskaya:

pumpkin pulp - 500 gr.
carrots - 1 pc.
onion - 1 pc.
butter - 1 tbsp. l.
cream - ½ cup
ground ginger - 1 tsp
chili pepper - a piece to taste
salt - to taste
potatoes - 2 pcs.
apple - 1 pc.
garlic - 2 cloves
olive oil - 1 tbsp. l.
orange juice - 2 tbsp. l.
nutmeg - ½ tsp
ground black pepper - to taste

Step-by-step instructions with a photo of a recipe for a quick and tasty pumpkin soup - cooking with Yulia Vysotskaya:

We cut a ripe pumpkin, remove the seeds and the inside, cut off the hard peel. Grind the pulp into large cubes.

Wash and peel potatoes with carrots, and then cut into medium-sized pieces.

After peeling the onion, chop it into medium cubes, and the garlic cloves into thin slices. Chili pepper for our pumpkin puree soup is cut into strips, but we determine the amount to our liking. However, if the food is intended for a child, then it is better to do without this burning ingredient altogether.

We put the pan on medium heat, heat it up and send the butter and olive oil inside according to the recipe. Then add chopped onion with garlic and fry for 5 minutes. When the onion pieces become transparent and soft, add the ginger and nutmeg. We continue to fry all the components for a couple more minutes.

When delicious aromas appear, increase the heat and send carrots to the pan - fry for about a minute. Pour water (3 tablespoons) into the pan and wait for it to boil. Then the fire can be reduced, and the container covered with a lid and simmer the ingredients for about 10 minutes.

Add pieces of pumpkin, potato, and pepper and cook everything together for about three minutes. Do not forget to put chopped cubes into the pan fresh apple and continue to fry the components of the future pumpkin soup. After 3-4 minutes, pour in boiling water - the vegetables should be completely covered with liquid.

Now you need to simmer under the lid - for 30 minutes. Then we interrupt the contents with a blender to the consistency of mashed potatoes.

Add cream, orange juice to pumpkin puree soup, and salt and pepper to taste. We put the pot of soup on the fire and bring it almost to a boil. If necessary, pour in a little cream to dilute the density of the dish.

Pour hot pumpkin cream soup according to the recipe from Yulia Vysotskaya on plates and decorate with grated hard cheese and chopped herbs. We eat at home - quickly and tasty!

Recipe for pumpkin puree soup with chicken - with photo

Delicious pumpkin puree soup with chicken can always be prepared for lunch or dinner on a rainy autumn day or in winter, when a blizzard is raging outside the window. At such a moment, there is nothing better than a bowl of hot, fragrant and very satisfying pumpkin soup. We picked up a simple recipe for soup with pumpkin and chicken - no special culinary skills are required to prepare the dish. Main Feature Such a bright healthy soup is the presence in its composition of a rare vitamin T, which improves metabolism and blood clotting, as well as the formation of platelets. According to our recipe with a photo, you will get a diet pumpkin and chicken puree soup - a real “find” for gourmets who know a lot about healthy and tasty food.

Ingredients for Chicken Pumpkin Soup Recipe:

chicken meat (thigh or drumstick) - 2 pcs.
bulb - 1 pc.
carrots - 1 pc.
sweet red pepper - 1 pc.
fresh pumpkin - 300 gr.
salt, pepper, ground coriander - to taste
white bread - 2 - 3 slices
olive oil - 1 tbsp. l.
provencal herbs - a pinch

Crackers for soup are prepared from:

How to make Pumpkin and Chicken Soup:

We clean the chicken meat from the skin, fill it with cold water (1 l) and put it on the stove. After boiling, remove the foam, add the peeled onion and cook over low heat for about 40 minutes - do not forget to cover the pan with a lid. Salt to taste.
We wash the rest of the vegetables for the soup, clean and cut into cubes.
We heat the pan with vegetable oil and spread the chopped pumpkin, Bell pepper and carrots. Stir occasionally, fry for about 5 minutes. Pour in water or broth and simmer until the pieces soften.
We shift the prepared vegetables into a saucepan and pour in the chicken broth. Then, using an immersion blender, we interrupt the contents into a puree, adding the broth if necessary.
We put the pumpkin puree soup on the fire, season with salt, pepper and coriander. Bring to a boil and remove.
To prepare crackers, cut the bread into cubes and send it to a preheated dry frying pan. Watering from above olive oil, sprinkle with spices and fry on both sides - until a delicious golden brown.
Put the pieces of chicken meat in portioned deep plates, pour hot fragrant pumpkin soup-puree and throw a handful of crackers. The culinary composition is completed with a spoonful of sour cream and chopped greens - we try it for health!

Diet pumpkin soup for weight loss in a slow cooker - a quick recipe with a photo

Today, the problem of overweight is more relevant than ever - many adhere to the basics of a healthy diet, choosing only healthy foods for their daily menu. Pumpkin rightfully takes second place in the list of natural "helpers" for a slender figure, giving the palm only to grapefruit. Due to the fibrous structure, this bright vegetable, even in small quantities, causes a feeling of fullness, and vitamins and trace elements perfectly replenish the body's reserves in winter period. Each housewife will be happy to cook a diet pumpkin soup for weight loss in a slow cooker - in our quick recipe with photo.

For a recipe for a dietary pumpkin puree soup in a slow cooker, you will need the following ingredients:

pumpkin - 500 gr.
carrots - 300 gr.
bulb - 1 pc.
garlic - 2 cloves
vegetable oil - 2 tbsp. l.
water or broth - 750 ml
salt and herbs - to taste

The procedure for cooking soup with pumpkin for weight loss - according to the recipe for a slow cooker:

We wash the pumpkin, peel and cut into medium-sized cubes - we also chop the onion. We rub the carrots on a grater, and chop the garlic cloves into slices.
Pour oil into a multicooker bowl and put onion, carrot and garlic. Fry for 10 minutes and add pumpkin pieces to the vegetables. We fill the container with water or broth, salt and add a bright “note” of your favorite greens. We set the "Cooking" mode and wait for the signal of readiness.
Grind hot pumpkin soup in a blender, and if necessary, dilute with milk. Great product for weight loss and easy tasty dish!

Pumpkin soup for a child 1 - 1.5 years old - recipe on video

In the first years of life, it is extremely important for a child to receive a balanced diet - with vitamins and microelements. Therefore, to help mothers, we have prepared a simple video recipe for healthy pumpkin soup with seasonal vegetables. Such a light soup with fresh pumpkin will appeal to babies 1 - 1.5 years old, as well as older children.

Recipe for spicy pumpkin puree soup with ginger and tomatoes, video

Fertile autumn pleases with generous harvests of vegetables and fruits - let's hurry to enjoy their unique taste in our favorite dishes. Tenderness and spice are perfectly combined in our pumpkin soup recipe, and the sunny color of the dish will cheer you up even on a gloomy rainy day. Discover pumpkin soup with ginger and tomatoes - in the video you will find a step-by-step recipe for this culinary masterpiece.

Lean Pumpkin Soup with Celery - Recipe Video

Pumpkin and celery greatly increase nutritional value"ordinary" vegetable soup, and its taste becomes simply incomparable. Besides, lean soup from pumpkin and celery is absolutely safe for the figure. Following the advice experienced chefs from the video recipe, every beginner will master the preparation of a healthy pumpkin soup.

How to quickly and tasty cook pumpkin soup? We have selected simple step-by-step recipes with photos and videos of pumpkin puree soup - with chicken, carrots, ginger, celery. With our recipe you can easily cook in a slow cooker or on the stove delicate cream soup pumpkin with cream or light vegetable baby food. So, delicious pumpkin soup - the best remedy for weight loss and a sunny charge of vivacity!

It's pumpkin season. Previously, every year I had a question, what is possible? Rice porrige with pumpkin? Pancakes or pie? Once at a party I tried pumpkin soup. God, how delicious it was. Seasonings and the amber-colored oil of the same name gave a rich aroma and taste to the dish. I left with the recipe.

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

Cream soup is perfect in combination with any vegetables. Suitable potatoes, zucchini, leeks, carrots. If you want a hearty meal, add chicken or turkey. You can prepare a dietary option for children or in fasting. With the addition of milk or cream, a soup with a delicate creamy taste is obtained.

This year, summer began in July, and the pumpkins were late in maturation. 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
Carrot - 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 peel and cut into pieces.
We free the carrots from clothes, cut into thin slices.

Boil water with pumpkin and carrots until tender.

Chop the onion and garlic with a knife.

Pass the onion in butter until light golden, season with garlic.

After the vegetables become soft, we punch them with a blender until smooth along with the fried vegetables.

Pour in the cream, put on fire and bring to a boil. Now is the time to fertilize with spices and salt.
Serve with crackers. And if you have pumpkin seed oil, then half a teaspoon definitely does not hurt.

Pumpkin puree soup with potatoes (quick and tasty)

My family loves this option with the addition of potatoes. The soup turns out hearty, rich. I cook it any time of the year. In winter I use frozen vegetables.

Products:

Pumpkin - 450 g
Potatoes - 2-3 pcs.
Carrot - 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 - a pinch
Salt to taste

We put it in a saucepan (capacity 2 l), fill it with water and bring it to a boil over a fire until soft. Don't forget to get rid of the foam.

Drain the water and puree with an immersion blender. It's easier to do this without water. Then add it and finally mix it into a single mass.

We put on fire, pour in the cream. We wait until it boils and turn it off.

During this time, stir a small amount of broth in a separate container along with spices and send it back to the pan. I recommend doing this - this 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 for small ones. It is nutritious, satisfying, and thanks to the gentle mode of the device, it retains the maximum of useful substances.

Prepare:

Pumpkin pulp - 500 g
Potato tubers - 500 g
Zucchini - 200 g
Bulb - 1 pc.
Pepper, salt

We clean the vegetables from the excess shell, remove the seeds.

Turn on the slow cooker on the Frying mode, and while it heats up, chop the vegetables.

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

We will add the pumpkin later, so grind it into a smaller size.
Pour a couple of tablespoons of oil, let it warm up a little. After that, lay the pieces of potatoes.

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

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

Let's try for readiness. We put it in a separate container and pierce it with a blender. Dilute with the vegetable broth in which the vegetables were cooked.

If you don't need a diet option, top up at this point. required amount milk and try again.

How to cook pumpkin cream soup with chicken

Adding chicken to soup will make it hearty. For men, this is probably a more suitable option. Although my husband eats both cheeks without meat.

Prepare:

Pumpkin - 400 g
Leek - 1 pc.
Bulgarian pepper - 1 pc.
Carrot - 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 pot of water on the burner, boil the chicken. Any part of the carcass is suitable for this.
We will pre-prepare the products - wash, clean, grind.

Fry finely chopped garlic and leek in a pan.
Next, add sweet pepper and carrots.

We take out the finished chicken meat and send the diced potatoes to the boiling broth. Boil for a couple of minutes, add pumpkin slices and cauliflower.

Hold under the lid until soft and combine with frying.

Throw in the chopped chicken pieces.

Wipe with a potato masher. If you need to get a creamy texture, then use a blender. Let's pour the cream.
It remains a little - chop the parsley, a little chili pepper for spiciness and piquancy. Pour into bowls, enjoy.

Video - cooking pumpkin soup from Yulia Vysotskaya

Everything Julia cooks always looks delicious and appetizing. I have no doubt that this is indeed the case. Want to try? See the recipe in the video.

Autumn means bright colors, and, of course, you can't do without a fragrant, sunny and bright pumpkin cream soup. It will warm you in the cold season, please you with autumn colors, and let you enjoy the taste sensations.

Many people try to monitor their diet by eating only healthy foods. But in most cases, such dishes are quite modest and do not differ in high taste. But there are many options for preparing not only healthy, but also incredibly tasty breakfasts, lunches and dinners. One of them is pumpkin puree soup, the recipe of which is extremely simple.

Is pumpkin puree worth it?

Making Pumpkin Soup

Classic recipe

The most common soup from the “Queen of Autumn” will delight you with a delicate sweetish taste and amazing aroma.

Ingredients:

pumpkin - 400 g;
carrots - 2 pcs.;
potatoes - 2-3 pieces;
chicken broth - 1 l;
onion - 1 pc.;
garlic - 1 clove;
celery - 1 stalk;
salt, vegetable oil.

Cooking:

Wash the pumpkin well, peel it with a sharp knife and remove the seeds. Don't throw them away, you'll still need them.
Cut the fruit into slices.
Roughly chop the potatoes and carrots.
Put all the vegetables in a saucepan and pour the broth (you can just boil water).
Salt and leave to cook for 20-30 minutes under the lid.
At this time, finely chop the celery, onion and garlic and saute in oil.
Transfer the roast to a saucepan.
When the vegetables are ready, puree them with a blender until very smooth and creamy.
Roast the seeds extracted from the fruit and decorate the soup with them.

If desired, you can add a little cheese to this soup and beat it again with a blender.

diet soup

Ingredients:

pumpkin - 400 g;
onions - 1 pc.;
ground ginger - 0.5 tsp;
salt.

Cooking:

Clean the pumpkin and cut into small cubes.
Place the pieces in a saucepan and cover with a glass of water. Simmer without oil under the lid for 20 minutes.
Chop the onion and add to the pumpkin. Simmer another 10 minutes.
Add ginger - it will give the dish a unique taste.
When the pumpkin becomes soft and releases juice, beat it with a blender until pureed.
If desired, decorate the dish with low-fat sour cream and herbs.

A very simple low-calorie soup is ready. Be sure to add ginger to a diet dish: it speeds up metabolism.

Cooking for kids: recipe with milk or cream

At the stage of growth and development, the child urgently needs the substances contained in the pumpkin. For baby food, it is better to use a nutmeg vegetable: it has a sweet taste. Your little one will love this tender, colorful and healthy soup. It should be diluted with milk or liquid cream.

Ingredients:

pumpkin - 200 g;
potatoes - 1 pc.;
carrots - 1 pc.;
milk or cream - 100 ml;
sea salt.

Cooking:

Peel the vegetables and cut into small sticks.
Place carrots and potatoes in boiling water, after a few minutes - pumpkin.
Salt and cook for 30 minutes.
Punch the prepared vegetables with a blender.
Pour in the milk and bring to a boil again, stirring.

Feed your baby 1-2 times a week with this soup.

Fragrant soup with a special "texture"

Velvety, fragrant and sunny soup will cheer you up with its bright color and warm you in the cold season.

Ingredients:

pumpkin - 500 g;
potatoes - 3 pcs.;
low-fat cream - 200 ml;
onions - 2 pcs.;
olive oil - for frying;
loaf - 3 slices;
salt.

Cooking:

Chop the onion and fry a little in olive oil in a saucepan.
Cut the potatoes into small pieces and add to the saucepan.
Cut the peeled pumpkin into cubes and add to the potatoes.
After a few minutes of frying, pour boiling water (so that it slightly covers the vegetables) and leave to simmer for 20 minutes until the water boils away.
Put the prepared dressing in a blender and grind. Salt.
Pour the cream into the freed pan, heat for 10 minutes.
Cream can be poured into a “cap” on mashed potatoes separately into each plate, or you can mix it in a saucepan.
Cut the loaf into cubes, make croutons in the oven or in a pan and decorate the soup with them.

It turned out a wonderful cream soup of autumn vegetables with a delicate creamy taste.

"Meat" recipe: first course with chicken

For those who like more satisfying and rich first ones, this method is especially suitable. This soup is not very quick to prepare, but it is worth it.

Ingredients:

pumpkin - 600 g;
chicken breast - 500 g;
potatoes - 3 pcs.;
carrots - 2 pcs.;
onion or green - 1 pc. or 3 stems;
garlic - 3 cloves;
hard cheese - 40 g;
butter - for frying;
lemon juice - 2 tbsp. l.;
salt, pepper, herbs, sour cream for dressing.

Cooking:

Boil chicken breast (or fillet) with spices (such as celery or parsley) for about 20 minutes.
Peel the pumpkin, remove the seeds and peel. Since this fruit takes longer to cook than other vegetables, chop it finely.
Cut carrots and potatoes into large circles.
Melt a piece of butter in a roaster and fry finely chopped onion.
Add carrots and fry a little too.
Add potatoes and pumpkin. Pour in the broth in which the chicken was cooked (about 1 liter).
Boil the vegetables for 20 minutes, and then add the garlic passed through the press.
Punch with a blender. Adjust the thickness of the soup with the amount of broth.
Add salt and pepper, pour in lemon juice.
Top with shredded cheese and chopped chicken. Bring the soup back to a boil and turn off the heat.

Garnish the nutritious soup to taste with herbs, croutons, sour cream or pieces of dried apricots.

Cooking pumpkin soup with cheese in a slow cooker

In a slow cooker, preparing such an interesting, spicier than usual soup is not difficult.

Ingredients:

pumpkin - 600 g;
onion - 1 pc.;
potatoes - 4 pcs.;
apple - 1 pc.;
garlic - 1 clove;
cream cheese - 250 g;
ginger - a slice;
curry - 1 tsp;
salt, vegetable oil.

Cooking:

Cut the onion into half rings and chop the garlic. Grate the ginger.
Pour vegetable oil into the container of the multicooker. Set the program "Frying" and fry the vegetables for 10 minutes with the lid open.
Add curry 3 minutes before the end of the program.
Cut the medium-sized peeled pumpkin, potato and apple. Add to the slow cooker and fill with water (1.5 l).
Salt. On the "Soup" mode, cook for 40 minutes with the lid closed.
Add cheese and beat the mass with a blender.

Recipe from Yulia Vysotskaya

Try this original, rich, thick and delicious soup from the famous TV presenter.

Ingredients:

pumpkin - 500 g;
carrots - 1 pc.;
potatoes - 2 pcs.;
apple - 1 pc.;
onion - 1 pc.;
garlic - 2 cloves;
hot pepper - a small piece;
cream - 150 ml;
butter - 1 tbsp. l.;
olive oil - 1 tbsp. l.;
freshly squeezed orange juice - 2 tbsp. l.;
ground ginger - 1 tsp;
nutmeg - 1 tsp;
salt, black pepper.

Cooking:

Cut the peeled pumpkin into medium-sized pieces.
Also cut carrots and potatoes into cubes.
Finely chop the onion and hot pepper, chop the garlic. If the soup will be eaten by a child, it is better not to add the latter.
Pour olive oil into a saucepan and heat a little. Then add a piece of butter, melt. Fry the onion and garlic for 3 minutes.
Sprinkle with ginger and nutmeg for an amazing aroma.
Add carrots and simmer for a minute on high heat.
Pour in 3 tbsp. l. water and wait for it to boil.
Cover the soup with a lid and set the minimum temperature. Boil 10 minutes.
Add pumpkin, potatoes and peppers. Extinguish 5 minutes.
Slice the apple and place in a bowl.
Fill with boiling water. Cook for another half an hour.
Blend with a blender until pureed.
Pour in the cream and orange juice. Salt, add spices and bring to a boil again.
Garnish the finished soup with grated cheese and sprinkle with pumpkin seeds.

A very unusual and appetizing soup with an orange aroma and a sweetish taste. If the puree is too thick, add more cream.

It's pumpkin season - a bright autumn vegetable. On the basis of pumpkin, not only desserts and main dishes are prepared, but delicious soups are also obtained from it.

No one can refuse a bright and very tasty pumpkin soup. It retains all the vitamins and minerals that make up the autumn vegetable.

Pumpkin puree soup can be either vegetarian or include seafood, mushrooms and meat. Peerless and bright taste the first dish will not leave anyone indifferent.

Cream and cheese give an unusually delicate structure to this soup, such a dish turns out to be satisfying. No less tasty will be pumpkin soup in meat broth. Cook pumpkin puree soup simply and quickly, its recipe is quite simple. This dish can also be included in children's menu. Little gourmets will be happy to try an unusual and very tasty pumpkin puree soup.

Pumpkin cream soup

Do you want to please your loved ones with an original and very delicious soup, then cook the first pumpkin-based dish according to this recipe. Nutmeg and garlic add spice to this vegetable dish.

Ingredients:

400 grams of pumpkin;
1 onion;
400 milliliters of chicken broth;
100 milliliters of cream (fat content - 11%);
1 clove of garlic;
1 gram of ground nutmeg;
35 milliliters of olive oil;
3-4 grams of sesame seeds;
salt.

How to cook pumpkin cream soup with cream, step by step recipe:

Let's prepare the onion first. We clean the vegetable, cut into half rings. We clean the garlic clove.Pass the onion with garlic in hot olive oil. Garlic is used for flavor, so it can be taken out after roasting.

Cut off the top layer from the pumpkin, cut into medium slices. We shift the pulp of the pumpkin to the pan to the onion. Pour the vegetables with the required amount of chicken broth, simmer all the ingredients for 20 minutes.

When the pumpkin reaches readiness, we shift all the ingredients from the pan into a container for further whipping. Using an immersion blender, puree vegetable mix and pour into a saucepan.

Add cream to the finished pumpkin puree soup along with ground nutmeg and salt. Bring soup to a boil and remove from heat.

Pouring hot soup on plates, before serving, sprinkle each serving of this dish with sesame seeds. Pumpkin soup goes well with croutons made from white bread.

Delicious pumpkin puree soup - recipe from Yulia Vysotskaya

The composition of this soup includes many ingredients that at first glance do not combine. Having tried at least once such an unusually tasty dish, you will constantly cook it. Your culinary creation will be sure to be appreciated by your family, especially if you cook chicken rice soup.

Ingredients:

500 grams of peeled pumpkin;
2 potato tubers;
1 medium carrot;
1 apple;
1 onion;
2 cloves of garlic;
20 grams of butter;
15 milliliters of olive oil;
100 milliliters of cream;
40 milliliters of orange juice;
2 grams of ground ginger;
1 gram of nutmeg;
a piece of hot pepper;
salt, freshly ground pepper.

Cooking delicious pumpkin puree soup from Yulia Vysotskaya:

First, let's start preparing the pumpkin. We cut the vegetable, remove the seeds and coarse fibers, cut off the skin. To make it easier to cut off the top layer of the vegetable, cut it into pieces. Cut the pumpkin into large cubes.

Peel and wash carrots along with potatoes. Cut the prepared vegetables into medium-sized cubes. We clean the onion, we will cut it in the same way as carrots and potatoes - a medium cube. We clean the garlic cloves, finely chop with a knife. If the dish is not intended for small children, then we use hot pepper, finely cut it.

Take a pan, pour the required amount of olive oil on the bottom. Next, fry the chopped onion along with garlic over medium heat. This will take approximately 5 minutes. After frying, the onion should become soft and become transparent. Now add nutmeg to vegetables together with ginger. We continue to fry the vegetables for 2 minutes.

From the moment spicy aromas begin to spread through the kitchen, increase the strength of the flame and add carrots to the pan. Fry all ingredients for 1 minute. Pour 55 milliliters of water into the vegetables. We are waiting for the contents of the pan to boil. Reduce the power of the flame to a minimum, cover the pan, simmer all 10 minutes.

We place to stewed vegetables slices of pumpkin and potatoes, as well as chopped peppers. Fry these components for 3-4 minutes, add a finely chopped apple, then pour everything with boiling water. Vegetables should be completely covered with liquid.

With the lid closed, simmer all the ingredients for 30 minutes. After the pumpkin and potatoes soften, puree the contents of the pan with a blender. Now it remains only to add the cream along with orange juice to the finished soup. Add salt to taste. Let the contents of the pan come to a boil, then immediately turn off the heat and remove the container from the stove. If the soup is thick enough, add a little more cream.

In and ready pumpkin soup-puree. Vysotskaya's recipe is quite original, but at the same time simple. A serving of pumpkin soup can be sprinkled with shredded cheese. Freshly made toasted wheat bread will add a special taste to the dish.

Spicy pumpkin soup - Vysotskaya's recipe

According to this recipe, you will get a tender and at the same time spicy vegetable soup from a healthy autumn vegetable. It will warm you on a cold winter evening and enrich your body with vitamins.

Ingredients:

1 kilogram of pumpkin;
1 head of onion;
bunch of parsley;
1.5 liters vegetable broth;
110 milliliters of cream;
60 grams of butter;
20 milliliters of olive oil;
3 grams of curry;
5 grams of salt.

How Yulia Vysotskaya cooks spicy pumpkin puree soup:

Peel the onion and cut into large pieces. Now heat the required amount of butter and olive oil in a saucepan. Fry the onion until transparent, it should not turn golden. Add curry to the onion and mix thoroughly.

Cut the skin off the pumpkin, cut the vegetable into large slices. We shift the chopped pumpkin to the fried onions, simmer everything for 1 minute. Pour in the desired amount of vegetable broth. Cook everything until the pumpkin softens. This will take 25 minutes.

Beat the pumpkin with a blender, add vegetable broth if necessary.

Pumpkin puree soup in a slow cooker

Thanks to the slow cooker, you can cook a wonderful pumpkin-based puree soup. We use milk in this recipe, but the dish is no less tasty than what is cooked with cream.

Ingredients:

700 grams of peeled pumpkin and potatoes;
1 liter of milk with a fat content of 3.5%;
150 grams of onion;
100 grams of carrots;
25 grams of butter;
salt.

Cooking pumpkin puree soup in a slow cooker, recipe with photo:

We put butter in the capacity of the multicooker, turn on the “Frying” or “Baking” function. Add chopped onion, fry for a few minutes. We place coarsely chopped carrots along with potatoes and pumpkin.

Add the required amount of milk. We put salt according to our own taste. This dish can be considered dietary, as it does not contain heavy cream. Therefore, you can cook pumpkin soup for a child according to this recipe. We select the "Extinguishing" mode, set the timer for 1.5 hours. During this time, the vegetables will reach readiness.

After a while, put the vegetables in another container, puree them using an immersion blender.

So the pumpkin puree soup is ready, the calorie content of such a dish is 64 Kcal. Before serving a portion of soup on the table, sprinkle it with olive oil, sprinkle with pumpkin seeds or rye crackers.

Diet pumpkin puree soup

Even during a diet, you can eat tasty and satisfying. We offer you an excellent version of pumpkin soup, which will appeal to many.

Ingredients:

300 grams of pumpkin;
1 potato
20 grams of celery,
1 bell pepper
1 onion;
salt.

Cooking dietary pumpkin puree soup, photo recipe:

Pour 1.5 liters of cold water into a saucepan. We are waiting for it to start to boil. While the water is heating, peel and cut the potatoes into cubes. We shift it into boiled water, add salt. Peel the celery root, cut it like a potato. When the water in the pan boils again, put the celery cubes into it.

Using a knife, carefully remove the skin from the pumpkin, chop it coarsely, and send it to the soup. We clean the onion, add to the soup after the potatoes become soft.

We clean the pepper from partitions and existing seeds, cut into small cubes, add to the rest of the ingredients in the pan. Healthy and tasty pumpkin puree soup, cook for 3 minutes.

Remove the pan from the stove, puree its contents with an immersion blender until smooth. In the finished soup, if desired, you can add a small amount of cream or hard cheese.

Pumpkin puree soup with chicken

Chicken gives this soup a special taste, besides, the dish turns out to be quite nutritious. You can cook it for both lunch and dinner.

Ingredients:

1 medium chicken breast;
600 grams of pumpkin;
2 onions;
1 carrot;
3 potatoes;
a handful of dried basil;
salt with freshly ground pepper.

How to make pumpkin soup with chicken breast:

We wash the chicken fillet, remove the films and send it to cook in 1 liter of boiling water. The breast should be cooked over moderate heat. After 20 minutes, slightly increase the strength of the flame, add salt. We clean and cut vegetables.

After 10 minutes, remove the pan with boiled breast from the stove. Cool the finished chicken meat, cut into medium pieces. Pour the meat broth into a separate bowl.

Warm up in a saucepan sunflower oil, we shift the chopped onion there along with the carrots, simmer the vegetables for 10 minutes, adding the broth.

Add pumpkin with potatoes, pour out the whole meat broth. Season everything with salt and freshly ground pepper. We cover the pan, after boiling its contents, we reduce the strength of the flame. Simmer all ingredients for 20 minutes.

We taste the dish, add salt if necessary. Throw in the dried basil. Now let's start mashing the soup. Add chicken breast pieces to the finished first dish and serve immediately.

Pumpkin cream soup with cheese

Want to cook something spicy and unusual for lunch? Then this soup processed cheese would be the perfect solution. Delicate taste feather dishes will please both adults and children.

Ingredients:

500 grams of pumpkin (peeled);
4 medium potatoes;
1 head of onion;
2 cloves of garlic;
100 grams of processed cheese;
55 grams of butter;
2 grams of ground paprika;
1 bay leaf;
salt, freshly ground pepper to taste.

Cooking a simple pumpkin soup with melted cheese:

Cut the pumpkin with potatoes into medium pieces. We shift the pieces of pumpkin into the pan, put the bay leaf here. After 10 minutes from the start of cooking, add potatoes and cook for about 10 minutes.

Grind the onion with garlic, pass the vegetables for butter. We transfer the resulting frying to a pot with soup, add the necessary spices and salt.

Cut the melted cheese into small pieces. Remove the pan from the stove, cool the soup a little and puree it. We send the soup back to the stove, add slices of melted cheese, keep the dish on fire for 2-3 minutes until the cheese melts.

We insist, pumpkin soup for 10 minutes, and serve on the table with homemade crackers.

Pumpkin puree soup is one of the best categories of dishes that can be prepared from this vegetable. Since, as you know, liquid dishes are very useful for our body, especially if they were made from pumpkin. The pumpkin puree soup recipe is especially popular with the onset of autumn, since this is the season for pumpkin harvest.

Pumpkin puree soups are prepared in different countries of the world, for example, in America it is served on Halloween, in Haiti it is served on New Year's holidays, and Italians add white or red wine, grated Mozzarella cheese or boiled rice to this soup. In Uzbekistan, pumpkin milk soup is a traditional dish.

Diet pumpkin puree soup

We offer to prepare a dietary pumpkin puree soup, which will pleasantly surprise adults and children with its taste.

Compound:

450 grams of pumpkin, peeled from seeds;
1 onion;
500 grams of chicken broth;
15 grams of butter;
salt to taste;
10 grams of curry powder.

How to make pumpkin puree soup:

Clean the pumpkin from seeds and pulp, cut into pieces of any size.
Take a thick-walled saucepan and melt one tablespoon of oil in it.
Peel the onion, cut into small cubes and put in hot oil, fry until browned.
Then add the remaining oil and pour in the curry powder, add the chopped pumpkin and mix.
Pour the prepared chicken broth and 1/8 cup of water over the vegetables, salt to taste and bring all the contents to a boil.
Then reduce the heat and cook for twenty minutes.
Grind the finished puree soup with a blender, place on fire, bring all the contents to a boil and you can turn off the fire.
Ready soup can be diversified by adding diced boiled chicken or other meat to taste. If desired, meatballs can be prepared from minced meat and added to the soup.

Pumpkin cream soup

This gentle and at the same time very satisfying puree soup will delight you and all your household with its divine taste and aroma. Pumpkin pairs beautifully with Indian curry in this dish.

Compound:

350 grams of pumpkin;
250 grams of cream;
6 grams of ground curry;
3 art. tablespoons of olive oil;
3 pieces of potatoes;
1 onion;
2 carrots;
200 grams of white bread;
Salt (to taste);
Fresh greens for garnish.

Pumpkin Cream Soup Recipe:

The first step is to peel the carrots, potatoes and onions. Peel a piece of pumpkin from seeds and skins, since only the pulp of this vegetable is needed to prepare this dish.
Finely chop the onion, peeled from the husk, and grate the carrots.
Put all the chopped onions in a preheated pan and fry in oil, when it becomes golden, add the grated carrots.
Mix the vegetables with a spatula and leave in this form for five minutes on fire.
Boil 1.5 liters of water, after boiling, add the roast to the liquid, mix to taste and salt.
Carrots with onions continue to boil for seven minutes.
In the meantime, you need to cut the potatoes and peeled pumpkin into cubes of any size. First, add chopped potatoes to the pan, and after ten minutes, lower the chopped pumpkin.
After five minutes, remove the pan from the heat and let the soup cool slightly.
Pour the finished soup into a blender bowl, and grind until a homogeneous consistency is formed.
Pour the resulting puree back into the pan and place on fire. Add cream, curry and other seasonings to taste in pumpkin puree soup.
After boiling the liquid, the dish will be completely ready, pour it into plates and serve.

Pumpkin puree soup from Yulia Vysotskaya

This pumpkin puree soup recipe from Yulia Vysotskaya turns out to be very tender, tasty and healthy. And how could it be otherwise if pumpkin, the queen of autumn, is used to prepare this dish.

Compound:

0.5 kilograms of pumpkin;
1 carrot;
2 medium potatoes;
2 garlic cloves;
1 apple;
1 onion;
15 grams of butter and olive oil;
2 tablespoons of orange juice;
100 grams of cream;
5 grams of ground ginger;
nutmeg, pepper and salt to taste.

Cooking:

Peel the pumpkin from thick skin and remove all the seeds from the inside of this vegetable, cut the peeled pumpkin into cubes.
Peeled carrots and potatoes are also cut into medium cubes. Chop the garlic cloves, peeled onion and half a hot pepper without seeds very finely.
If you want to cook pumpkin puree soup for a child, then it is better not to add hot peppers to it.
Melt the butter in a thick-walled saucepan, then mix with olive oil and fry the garlic and onion in it until transparent.
Add chopped carrots to the vegetables, fry over high heat, after a few minutes add a few tablespoons of water. Screw on the fire on the stove and continue to simmer the vegetables under a closed lid for about ten minutes.
Add a little hot pepper, chopped potatoes and pumpkin, fry for three minutes and add chopped apple slices to the vegetables.
Fry the vegetables for a few more minutes, add hot water and continue to simmer for half an hour.
Grind vegetables with a blender.
Add a few tablespoons of orange juice and cream, pepper and salt to taste, bring the liquid to a boil, but do not boil too much.
Ready-made pumpkin puree soup Yulia Vysotskaya serves to the table along with grated cheese, and you can do the same.

Pumpkin puree soup with chicken

Such a soup can even be suitable for diet food; instead of chicken, you can use a lean turkey. This vegetable contains a large amount of vitamins, so it must be present in your diet. We suggest you cook pumpkin puree soup with chicken.

Compound:

1 chicken breast;
600 grams of pumpkin;
3 pieces of potatoes;
1 carrot;
Dried basil.

Cooking:

Rinse the breast in running water, place in a liter of boiling water and reduce the heat. After boiling, the broth needs to be salted and slightly reduce the heat.
Peel the carrots and onions from the husks, peel the pumpkin from seeds and thick skins.
After about fifteen minutes, the broth can be turned off, the chicken breast pulled out and cut into cubes.
Heat vegetable oil in a thick-walled saucepan, put grated carrots and onions, add a little water after about seven minutes.
Peel the potatoes, rinse, cut into cubes and, together with the chopped pumpkin, put into the broth, then add the rest of the fried vegetables.
Stew vegetables in liquid for twenty minutes, add dried basil and salt to taste.
Grind the pumpkin soup to a puree, before serving, add chopped chicken pieces to the soup and garnish with herbs.

Pumpkin cream soup with melted cheese

Delicate pumpkin cream soup with cheese and a pleasant sweetish-spicy aftertaste will surely appeal to lovers of unusual dishes. Such a delicious puree soup is always a hit.

Compound:

3 carrots;
250 grams of vegetable or meat broth;
600 grams of pumpkin;
fresh greens;
230 grams of processed cheese;
ground black pepper, salt.

Cooking:

Peeled pumpkin and carrots cut into small pieces, put in a thick-walled saucepan and pour water so that the liquid is above the level of vegetables.
Add vegetable or chicken broth to this, place over medium heat and bring to a boil.
Add ground pepper and salt to taste to the broth. If desired, you can put more pepper in the broth to make the pumpkin soup more spicy.
Cook vegetables for 25 minutes over low heat. Remove the saucepan with vegetables from the heat and puree all the contents with a blender.
Add all the prepared processed cheese and mix again with a blender until a homogeneous mixture is obtained.
Cook for about seven minutes over low heat.
Before serving, garnish the finished soup with any greens.

Pumpkin puree soup in a slow cooker

This puree soup is very easy to prepare in a slow cooker. With such a device, the process of preparing pumpkin puree soup is greatly simplified. Now let's start cooking this dish.

Compound:

400 grams of pumpkin pulp, peeled;
250 grams of cream;
1 onion;
80 grams of orange juice;
salt and spices (to taste);
0.5 liters of water.

Cooking:

Cut the peeled pumpkin pulp into small cubes and transfer to a multicooker container.
Finely chop the peeled onion and also add it to the slow cooker. Add a glass of water, salt to taste and cover the multicooker with a lid on top.
Set the multicooker to the “Extinguishing” mode and turn on the cooking time for 45 minutes.
When the vegetables are soft, transfer them along with the liquid from the blender container and grind until a smooth puree.
Warm up the cream in the slow cooker by setting the “Heating” program, pour the cooked pumpkin puree here, add orange juice and the remaining water.
At the very end, add spices and salt to taste and wait until the soup is infused for 10 minutes.
Pour the finished soup into bowls and serve hot.