Pumpkin soup. Pumpkin Soup: Cooking Recipes, Ingredients, Useful Tips Pumpkin Soup Puree with Garlic

There are a huge number of recipes for making pumpkin puree soups. However, they are all prepared in the same way. To begin with, the pumpkin, as well as other vegetables, is boiled, baked or stewed. After that, all components are ground to a puree state using a blender.

Puree soups can be prepared from pumpkin alone, or by combining it with meat, chicken, turkey, mushrooms, various vegetables and even fruits. Well complements the taste of pumpkin soup with milk or cream. From spices, you can use ginger, nutmeg, cardamom, pepper, rosemary, oregano, basil, paprika and more.

Honey, nuts and dried fruits are often added to sweet pumpkin soups. Also very tasty dish can be obtained by adding to the soup coconut milk or wine. Cheese puree soups with pumpkin are more saturated and nutritious. Their taste can also be shaded with chopped herbs, garlic or spices.

Pumpkin soup eat everywhere - in Europe, Asia, America, Australia and even in Africa. And most often, cream soup is prepared from pumpkin.

A variety of varieties of pumpkin soup - with rice, cheese, wine - are prepared in northern Italy. In Haiti, pumpkin soup is served on Independence Day, which coincides with the New Year. Halloween celebration in America is also not complete without pumpkin soup, however, here it is prepared quite liquid. And in Australia, on the contrary, a thick, mushy soup with a lot of spices is cooked from pumpkin. In Uzbekistan, you will be offered shirkavak - milk soup with pumpkin. In England, apple and leek are added to pumpkin soup, in France - chicken broth and cream fresh. So what is the best pumpkin soup recipe? Let's figure it out!

The huge size of the pumpkin and the customs and traditions associated with it are always fascinating. But if you want to buy a pumpkin for eating and not for entertainment, then choose a smaller size - it will be sweeter and less stringy. Giant pumpkins are mainly grown as fodder varieties for livestock, in addition, a weight of 15 or more kilograms causes inconvenience during transportation and storage. Focus on medium-sized fruits.

The rind of the pumpkin should be free from defects (such as bruised spots), not wrinkled, and should feel smooth and firm to the touch. Examine carefully the strips on the surface of the fetus - they should be straight. Wavy stripes may indicate the presence of nitrates. Eliminate also rot that may form.

When you cut the zucchini, determine the quality of the pulp. Check it for density, elasticity and meatiness - all this should be present. Flesh color - the more orange, the better.

When choosing a vegetable, as well as when buying a melon or watermelon, you need to carefully examine the tail (stalk). It dries out upon reaching maturity and is one of the indicators of ripeness. Another indicator of ripeness is the hardening of the bark and a clearly visible pattern on it.

The benefits of pumpkin

The beneficial properties of pumpkin are determined by the presence of vitamins and other vitamins in its composition. useful substances necessary for the normal functioning of the organism. Find out what exactly pumpkin can be useful for a person.

What is in pumpkin:

• contains vitamins (A, E, C, group B, folic acid), microelements (copper, zinc, iron, cobalt, iodine, manganese, fluorine), macronutrients (calcium, potassium, magnesium, phosphorus, sodium);
• rich in organic acids simple sugars(fructose and glucose), dietary fiber (fiber) and pectins.

The beneficial properties of pumpkin are recommended to be used both for the prevention of diseases and in the process of their treatment. Remember, pumpkin is the best healer of chronic ailments. Many doctors recommend including pumpkin dishes in the daily diet for people with the following diseases:

• chronic, acute diseases of the kidneys and genitourinary system;
• hepatitis and cirrhosis of the liver;
• hypertension and atherosclerosis;
• disorders of the cardiovascular system.

It is not necessary to consume this vegetable in fresh. Row useful properties pumpkin appears only after its heat treatment. So, for example, people with kidney disease, including acute pyelonephritis and kidney failure, need to eat pumpkin porridge. Yes, and with diseases of the heart, blood vessels and liver, it is better to eat baked pumpkin or the same pumpkin porridge. Due to the content of iron in the pumpkin, it is useful to eat pumpkin for anemia - eat boiled pumpkin 4-5 times a day, 100 grams at a time. For diseases of the gallbladder, for diseases of the liver, include healthy pumpkin in your diet, you need to eat 200–300 grams of squash per day in the form of porridge, boiled or baked pumpkin. In its raw form, pumpkin pulp is indicated for the prevention of caries, improving visual acuity, lowering fever, and even for treating cough.

How to make pumpkin puree soup - 8 delicious recipes

Pumpkin puree soup with apples, walnuts and blue cheese

fragrant soup with the addition of fried apples, seasoned with fresh ginger, chili pepper and ground cinnamon. The apple gives the dish sweet and sour taste, and chili - sharpness. The soup does not require milk or cream, so it will appeal to vegetarians and those who fast (if you do not add cheese). Golden, velvety texture soup-puree gives a feeling of fullness and is ideal as a warming light lunch.

Ingredients:

• 500 g pumpkin
• 50 g walnuts
• 50 g blue cheese (like dorblu)
• 2 small or 1 medium apple
• about 1 liter vegetable stock or water
• 1 st. l. vegetable oil
• 1/2 small onion
• 1 garlic clove
• piece of ginger root 3–4 cm long
• 1 small chili pepper, or to taste
• 1/4 tsp ground cinnamon

Cooking

Cut the onion into half rings. Chop the garlic. Grate ginger on a fine grater. Remove seeds from chili peppers and chop. Peel apples and pumpkin from peel and seeds, cut into pieces.

To warm vegetable oil in a heavy bottomed saucepan, add chopped onion and sauté until translucent. Add garlic, ginger and chili pepper. Fry for 1 min. Add apples and pumpkin. Fry for 4-5 minutes, pour 2-3 tbsp. l. broth, salt, pepper, add cinnamon, fry for another 3 minutes, stirring occasionally.

Pour in enough vegetable broth (or water) so that the vegetables are covered with liquid by 2 cm. Simmer under the lid for about 10 minutes over low heat until the pumpkin is completely soft. Puree the soup with a blender until smooth and, if necessary, add boiling broth to obtain the desired consistency. Fry the walnuts in a dry frying pan for 5-10 minutes until golden brown and characteristic aroma. Coarsely chop the toasted walnuts. Cut dorblu cheese into cubes. Sprinkle over soup before serving. walnuts and cheese.

Cream soup with pumpkin and sweet potato

Proportions for not the largest pan:

• one chicken
• two liters of water
• 500 grams raw pumpkin
• 500 grams of raw sweet potato
• two tablespoons of sweet chili sauce (more is possible, but less is not allowed, this soup should warm from the inside).
• salt to taste

Cooking method:

Creamy pumpkin and sweet potato soup cooked in very, very concentrated chicken broth. Straight from whole chicken bouillon. The richer the better. A lot of meat goes into it, just a whole chicken can go.

So, boil the broth from a whole chicken and two liters of water. Throw everything out of the broth, remove the skin from the chicken and discard it too, remove the bones from the chicken, send them to the skin. Ideally, you should have a lot chicken meat and some broth in a saucepan.

Bring it to a boil, send sweet potato and zucchini there. The finer the vegetables are chopped, the faster they will cook.

When the pumpkin and sweet potato are completely softened, remove the pan from the heat, break the vegetables with a blender. Add in all the white meat of the chicken, sweet sauce chili, break with a blender. Look at the consistency ready meal- does it suit you? If it seems too thick, add a little water; if too thin, boil the soup down to the desired consistency, stirring constantly.

In the finished soup, add the dark chicken meat, cut into small pieces - this way it tastes better.

Serve with pumpkin seeds, heavy cream, warm wheat toast.

Pumpkin soup puree with onions

Ingredients:

• 900 ml vegetable broth
• 500 g pumpkin pulp
• 1 head of onion
• 1 small tuber potato
• 2 garlic cloves
• 1 teaspoon vegetable oil
• thyme
• black freshly ground pepper

Cooking method:

Finely chop the onion, fry in oil until translucent for 1-2 minutes. Cut the pumpkin and potatoes into cubes, add to the onion, fry over low heat for 2 minutes. Add chopped garlic. Transfer the vegetables to a pot of simmering broth and simmer for 25 minutes. At the end of cooking, salt and pepper to taste. Grind the vegetables together with the broth with a blender into a puree, warm the soup. Divide soup into bowls and garnish with thyme.

Pumpkin puree soup with chicken

Ingredients:

• Pumpkin - 700 grams
• Chicken fillet - 400 grams
• Carrots - 130 grams (peeled)
• Potato - 200 gr (peeled)
• Leek - 100 gr;
• Broth - 1–1.5 liters;
• Garlic - 2–3 z.;
• Cheese - 40 grams ( durum varieties);
• Butter - 20-30 grams;
• Baton - 4–5 pieces;
• Salt - to taste;
• Pepper - to taste;
• Lemon juice - to taste;
• Sour cream - for serving
• Greens - for serving;
• Spices - to taste

Cooking:

Boil chicken breast. Spices to taste: salt, pepper, bay leaf, a little celery, parsley. Boil for about 15-20 minutes. Cut carrots, potatoes, pumpkin. In a heavy bottomed saucepan, add the oil and chopped leek. Lightly fry the onion, then add the carrots, fry for another 1-3 minutes. Add potatoes, pumpkin, about a liter of broth in which the breast was cooked. Cook for 15 minutes until the pumpkin is done. Add minced garlic. We remove from the fire. Use an immersion blender to puree the soup. Salt, pepper, add lemon juice, grated cheese, chicken pieces, mix and put on a small fire, bringing to a boil again. Serve the soup with fried loaf cubes, herbs and sour cream.

Brazilian chicken pumpkin soup

Ingredients:

• 500 g chicken breast
• 800 g pumpkin pulp
• 3 tomatoes
• 2 red bell peppers
• 3 art. spoons olive oil
• spices

Cooking:

Chicken breasts pour 2 liters of cold water, cook until cooked with salt. Remove the meat, cut and put back into the broth. Add diced pumpkin. Boil 40 minutes. Peppers without seeds, tomatoes without skin, pass through a meat grinder. Simmer for 20 minutes with salt in butter. Add to soup, season with spices.

Pumpkin soup with almonds

A simple vegetable soup, soft and tender due to cream cheese (you can use Philadelphia, Buko, Almette or other analogues). Ginger root gives the dish light spicy note. After adding dairy products, it is important not to bring the soup to a boil, just warm it up, otherwise it may curdle.

Ingredients:

• 500 g pumpkin
• 600 ml water
• 1 st. l. butter
• 1/2 st. l. olive oil
• piece of ginger root 2 cm long
• 1/4 tsp ground ginger
• 1 orange
• 100 g cream cheese
• 30 g almond flakes
• salt, freshly ground black pepper - to taste

Cooking method

Grate the ginger root on a fine grater. Toast the almond flakes in a dry frying pan or oven until golden brown. Squeeze juice from an orange.

Clean pumpkin, cut into small pieces. Melt in a saucepan butter, pour in olive oil, add ginger, fry it for 1-2 minutes over low heat. Add pumpkin, a pinch of salt and fry for 3 minutes. Add ground ginger. Pour in Orange juice and water so that the liquid covers the pumpkin. Cook for 30 minutes until soft. Add cream cheese. Mix well.

Blend the soup to a puree with a blender. Add salt and pepper if necessary to taste. Sprinkle with almonds before serving.

Pumpkin cream soup in a slow cooker

Healing properties pumpkins have been known since ancient times - this is a valuable diet vegetable rich in vitamins and mineral salts. Delicate cream soup based on it is a popular dish in many national cuisines of the world. Such a dish is very healthy, easy to digest, and its bright, cheerful color will decorate the dining table and children will surely like it.

Ingredients:

• 750 g pumpkin
• 150 g celery root
• 150 ml water
• 100 g onion
• 100 g carrots
• 100 ml cream 20–33% fat
• 50 ml vegetable oil
• 50 g butter
• 10 g garlic
• salt - to taste

For submission:

• parsley (dill) - to taste

Cooking

Peel the onion, cut into small cubes. Peel the garlic and chop finely. Peel the pumpkin, cut into medium cubes. Peel the carrots, grate on a coarse grater. Peel the celery root, cut into small cubes.

Fry the onion, garlic and carrots in a bowl in a mixture of oils for 1-2 minutes. Add pumpkin, celery, fry for 1-2 minutes. Pour in water. Pour in the cream, salt and cook for 10 minutes at a pressure of 30 kPa or in the "Soup" mode. Bring the soup with a blender to homogeneous mass. Pour the soup into bowls and garnish with herbs and serve.

Pumpkin puree soup with potatoes in a slow cooker

Ingredients:

• 300 g pumpkin,
• 4 potatoes
• 2 bulbs
• 2 cloves of garlic
• 1 carrot
• 15-20 g butter,
• 1 tablespoon vegetable oil
• 400 ml cream,
• 350 ml water, salt.

Cooking

Peel vegetables, cut. Turn on the multicooker in the "Baking" mode. Pour vegetable oil into the multicooker bowl. Finely chop the onion, chop the garlic, cut the potatoes into cubes, grate the carrots on a coarse grater, cut the pumpkin into small cubes. Send to the slow cooker, add water, salt. Bring the “Baking” mode to the end, then turn on the “Stew” mode for 1 hour. After that, chop the finished soup in a blender. Add cream to puree, stir. If the soup is thick, add boiled water.

I always thought that pumpkin soup is something from the category of fairy tales or fantasy. However, as it turned out, the dish is quite popular. And in general, various soups made from pureed vegetables or boiled cereals are often calling card national cuisines. When it comes to delicious puree soup, I always imagine two dishes: "esogelin" or New England clam chowder milk soup. Strictly speaking, they treat puree soups very conditionally. Only because of its consistency.

Puree soups are usually made from vegetables. Usually it is a pumpkin, zucchini, zucchini, cauliflower, tomatoes. The process of making soup puree is simple. Vegetables are boiled until cooked, chopped and mixed with broth or broth. A little spices, sometimes chopped herbs - and the soup is ready. Quite often, to increase the density of the soup, various thickeners are added to it, usually flour, less often starch. But adding flour is an amateur, or rather, even a big fan.

Puree vegetable soups are often diluted not with broth or broth, but with milk or cream. Such soups are called "cream soup". This is a cross between vegetable and milk soup, given that a lot of milk is added. A little fresh butter is added to creamed soups without milk, this improves the taste. vegetable soup and slightly increases its nutritional value. However, I confess that I don’t do this: I cook either pure vegetable puree soup or cream soup with cream.

It is worth saying that vegetable puree soups are ideal for baby food. Especially for small children. You can always independently control the origin of vegetables, especially if you have your own garden, as well as the presence and amount of spices. With various (often debilitating) diets, cream-free vegetable puree soups are perfect, given the low calorie content of vegetables. For example, the calorie content of pumpkin is not more than 30 kcal per 100 grams - this is 8-10 times less than that of meat, but it is very high in calories.

In terms of diet food for cooking vegetable dishes perfect pumpkin. When I was little, my grandmother planted pumpkins all over the garden. Not allocating a separate bed for sowing. Large and small pumpkins grew in all sorts of shades of yellow, greenish and orange. After harvesting the potatoes, the pumpkins were simply collected around the garden in a wheelbarrow and brought in a pile under a canopy. Those pumpkins that went to feed pets, my grandmother called "fodder". And we didn't eat them. However, they were quite tasteless and simply huge. But the seeds from such pumpkins were tasty and large. They were dried and roasted in an oven.

To prepare homemade dishes, small 2-4 kg pumpkins were grown, bright enough in color, fragrant and sweet. Cooked pumpkin porridge with rice or millet. Always with milk. Pumpkins baked with apples, nuts and raisins. Sometimes cooked - incredibly tasty. And if there is good honey.

cook tasty soup pumpkin or pumpkin soup is very simple. In the very simple version only need good pumpkin. With the addition of some spices or cream, you can make pumpkin soups with a variety of flavors.

Ingredients (serves 4)

• Pumpkin (2 kg) 1 piece
• Rosemary (fresh) 2-3 branches
• Cream (optional) 100 ml
• Butter (optional) 1 st. l.
• Sugar to taste

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Pumpkin soup. Step by step recipe

1. To make a delicious pumpkin soup or creamy soup, you need a small ripened pumpkin. It is worth choosing a brightly colored pumpkin. Orange or dark orange with flesh of the corresponding color.

   Pumpkin for pumpkin soup for 4 people

2. I remember the ripeness of the pumpkin, we checked a little by scraping off the top layer with a fingernail: if the flesh was not faded or greenish, then the pumpkin was considered ripe. However, in a store or at a market, this is not worth doing. Well, if the pumpkin is sold already cut (and even peeled).

   cut pumpkin

3. Cut pumpkin in half and remove seeds. Seeds can be freed from the pulp, similar to wet ropes, washed and dried. Then they need to be fried and you will have a long and exciting activity, from which it is impossible to break away.
4. To prepare for cooking, it is better to cut the pumpkin into slices - lengthwise. The width of the slices is approximately equal to the thickness, you should get a square section - it's just more convenient to cook the pumpkin later. Cut the remaining tissue inside the pumpkin with a knife to a hard part. However, if a small amount of the fibrous inner part remains, it's not scary. You also need to clean the pumpkin from the top crust, especially carefully, so that the soup turns out to be homogeneous and tender.
5. Let me say a few words about this process. Pumpkin, especially its upper crust, is quite hard. And in my whole life I broke several knives on a pumpkin, do not repeat my mistakes. A ceramic gourd peeler will not work. He's too fragile. You should also not use thin knives with a long blade - they are too flexible. Use a small, sturdy "vegetable" knife with a short blade. As a rule, vegetable knives in the kitchen are the sharpest. Cleaning a pumpkin is easy.
6. Cut the peeled pumpkin slices into cubes.

   Peel the pumpkin and remove the seeds.

7. Place the cubes of peeled pumpkin in a wide saucepan. Add 1 tsp. sugar and 1-2 sprigs of fresh rosemary. By the way, rosemary will eventually give a barely perceptible aroma and taste. On the verge of perception. Pour the pumpkin with cold water - so that the pumpkin is practically all in water. As they say - level. Put the pot on the fire and bring to a boil.

   Place the cubes of peeled pumpkin in a wide saucepan. Add 1 tsp. sugar and 1-2 sprigs of fresh rosemary

8. A lot of controversy on the topic "how much to cook a pumpkin?". Usually pumpkin is boiled for 15-20 minutes. I boil the pumpkin, cut into large cubes, 15 minutes from the moment of boiling. However, there are many excellent dishes made from almost raw pumpkin and even pumpkin soup. So, the time of cooking the pumpkin is at your discretion, given that after 5-7 minutes the pulp of the pumpkin is easily pierced with a knife.
9. By the way, do not stir the pumpkin during cooking. Firstly, the welded top layer of the pumpkin is easily damaged, and secondly, the leaves from the rosemary sprigs fly around.

   After boiling, remove the pumpkin cubes from the broth with a spoon and put on a plate to cool slightly.

10. After boiling, remove the pumpkin cubes from the broth with a spoon and put on a plate to cool slightly. Discard the rosemary sprigs and loose leaves. They are large and noticeable, they are hard to miss.

    When the pumpkin has cooled down a little, it must be mashed

11. When the pumpkin has cooled down a little, it must be crushed into a puree. It is best to use a kitchen chopper, blender. It's fast and convenient. If the crushed pumpkin is too thick and sticks to the sides of the blender, you can add some of the broth in which the pumpkin was boiled.
12. Pour pumpkin puree into a saucepan and add sugar to taste. But do not add too much sugar, otherwise it will not be a soup, but a dessert.
13. Next, there are two options. If you decide to cook cream soup, then you need to dilute pumpkin puree milk or cream. The amount of cream is pumpkin soup of the desired thickness.

    If you decide to cook pumpkin cream soup, then you need to dilute the pumpkin puree with milk or cream

14. If you decide to cook a purely vegetable soup, then dilute the pumpkin puree with the broth that remains after cooking. If desired, in this version, you can add a little fresh natural butter.
15. Put the soup on the fire and bring to a boil. Cook while stirring over low heat for 3-5 minutes.

    

It's pumpkin season. Previously, every year I had a question, what is possible? Rice porrige with an orange miracle? 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 on palatability did not affect at all - the color only 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 clean the pumpkin. This time the peel was so hardened that I had to use a knife and literally cut it off. We cut into cubes.
• We wash the carrots, remove the skin with a special device and chop into thin slices.

• We cut off the peel from the tubers, we do the same as with the pumpkin.

• 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 ready 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

Cooking:

• 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.

• 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. We dilute vegetable broth in which 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