EntrancePumpkin soup. Pumpkin Soup Puree Easy Pumpkin Soup Recipe
Useful, bright, fragrant, dietary - it's all from pumpkin cream soup! Take a look at our selection of recipes and choose the best one.
- 500 g pumpkin;
- 300 g potatoes;
- 1 PC. onion;
- 1 st. l. vegetable oils;
- 1 tsp ginger;
- 1.5 cups of milk;
- 100 g of wheat crackers;
- salt, spices - to taste.
Wash potatoes and pumpkin, peel and cut into small cubes.
We clean the onion and cut it finely. We turn on the multicooker in the “Frying” mode and fry the onion in vegetable oil for 5 minutes.
Add potatoes, pumpkin, spices to the onion and pour boiling water so that it slightly covers the vegetables. Salt and cook in the "Extinguishing" mode for 15 minutes. Ginger rub on a medium grater and add it to the prepared vegetables.
Drain the broth. Blend the resulting mixture in a blender until pureed.
We return the vegetables to the slow cooker and dilute with hot milk. Warm up in the "Soup" mode for 10 minutes.
Serve pumpkin soup- puree cooked in a slow cooker, with crackers.
Recipe 2: cream pumpkin soup with cream (step by step)
- Pumpkin peeled - 1 kg.
- Onion - 100 g.
- Butter - 20 g.
- Vegetable broth - 1 l.
- Garlic - 1 clove
- Cream - 150 ml.
- Zira - 0.3 tsp
- Spices - to taste
- Salt - to taste
For pumpkin puree soup classic recipe the pumpkin needs to be peeled, cut out the core and cut into cubes with a side of about 2-3 centimeters.
Peel and cut the onion.
Add to heated skillet butter. Put pumpkin cubes and onions there.
On medium heat, fry the pumpkin with onions for five minutes, not forgetting to stir occasionally. Thanks to this light frying, the soup will become richer in taste.
Heat the broth in a saucepan (I always have frozen in the freezer) and add the contents of the pan to it: fried pumpkin with onions.
Bring everything to a boil, reduce heat and simmer for twenty minutes until the vegetables are soft.
Add pepper, salt, peeled and chopped garlic, ground cumin. Of course, you can not put zira, but I highly advise!
Remove the saucepan from the heat and use an immersion blender to puree the mixture into a smooth puree. If there is no such blender, everything can be chopped in a blender bowl by transferring vegetables and broth there.
Roast the pumpkin seeds in a dry frying pan.
Pour the classic pumpkin puree soup into bowls and sprinkle it with parsley, adding a few seeds. Serve immediately and enjoy!
Bon appetit and delicious soup!
Recipe 3, simple: pumpkin puree soup with vegetables
All vegetables are lightly fried beforehand and this subtlety gives a completely unique taste to the dish. Try to cook and judge for yourself.
- 800 g fresh or frozen pumpkin pulp
- 2-3 carrots
- 3 medium potatoes
- 1 large onion
- butter for frying
- bunch of dill
- salt, black ground pepper
- 1-2 garlic cloves
- 2 celery stalks (optional), I cooked without it this time
Wash potatoes, peel, cut into cubes. Put 1 tbsp in a heated pan. l. or a little more butter, you can add a little vegetable oil. We spread the potatoes and fry it until golden brown.
We put the finished potatoes in an empty pan, in which we will cook pumpkin soup-puree. And add some more butter to the pan and a little vegetable oil, spread the peeled and diced pumpkin and also fry it until golden brown, then transfer it to the pan with the potatoes.
I used ready-made frozen pumpkin, cut into small pieces, to make soup puree. In fact, if you are making soup from raw pumpkin, it is not necessary to cut it so finely, cut it like a potato, or even larger.
Now clean the onion and cut it into small cubes. Saute in butter until transparent.
We clean the carrots, rub on a coarse grater, add to the pan to the onion and continue to fry for 5-7 minutes over low heat, stirring occasionally.
We spread the onion with carrots in a saucepan with potatoes and pumpkin. If you like the taste of celery, you can add two finely diced stalks to the pot at this point.
Fill the contents of the pan with boiling water just above the level of vegetables. Salt, bring to a boil and cook over low heat until the vegetables are cooked. This is not very long, since all our vegetables are pre-fried.
When the vegetables are ready, grind the contents of the pan with an immersion blender, then bring to a boil again.
Add chopped garlic, ground pepper, stir, taste, add salt if necessary.
Turn off. Let the soup brew for 15-20 minutes.
When serving, put finely chopped dill in each plate, and also offer a lemon cut into quarters. Drizzled with lemon juice, the pumpkin puree soup acquires a simply excellent taste. I borrowed this subtlety in Turkey, where, as you know, soups are prepared mainly in the form of mashed potatoes. In any cafe, you are offered a lemon by default, or you just take it yourself near the cash register, where lemon quarters always lie next to sliced bread.
Recipe 4: Quick pumpkin cream soup with cream
- pumpkin - 500 gr.
- potatoes - 2 large
- carrot - 2 large
- onion - 1 large
- nutmeg(ground) - 1 teaspoon
- heavy cream - 100 ml or milk - 200 ml
- salt, pepper - to taste
- dried oregano (or any herb of your choice) - for serving
Peel vegetables and cut into large cubes. Put the vegetables to cook for half an hour - an hour.
Water can be poured into a full pan or so that it covers vegetables by 5 cm.The density of our soup will depend on the amount of water.
While the vegetables are cooking, finely chop the onion and fry until golden. I do it, as usual, in ghee.
We separate the prepared vegetables from the broth (you can put them in a deep bowl) and puree with an immersion blender, after adding the onion.
Our cream soup is almost ready, it remains only to add milk or cream, ground nutmeg for piquancy and spices to taste. Mix everything well, put on fire, bring to a boil and turn off.
When serving, you can sprinkle pumpkin cream soup any fragrant herbs (they are sold in ready-made bags in any supermarket in the spice department) to your taste. I have dried oregano.
Recipe 5: Pumpkin Garlic Cream Soup (Step by Step Photos)
- Pumpkin 650 g
- Garlic 2 tooth
- Olive oil 1 tbsp. l
- Butter 10 g
- Onion 1 pc
- Potato 1 pc
- Chicken broth 0.5 l
- Water 0.25 l
Preheat oven to 200 gr. Cut 650 g of pumpkin pulp into large pieces with a side of about 3 cm. Place in a single layer on a baking sheet. Put in 2 unpeeled garlic cloves. Salt and pepper to taste. Drizzle with olive oil.
Bake for 20-30 minutes until done. Pumpkin should be soft.
Melt the butter in a saucepan. Add a small finely chopped onion. Cook, stirring, until soft.
Then add medium sized potatoes, peeled and coarsely chopped. Cook, stirring, for a couple more minutes.
Add broth and water. Bring to a boil and cook covered for 15 minutes until the potatoes are tender.
Add roasted pumpkin and garlic squeezed from the peel. Bring to a boil and remove from heat.
Puree the soup with an immersion blender. Serve with herbs, sour cream, cream or cheese. Enjoy your meal!
Recipe 6: how to cook pumpkin cream soup (photo)
- Pumpkin - 350-400 g
- Cream (any fat content) - 100 ml
- Onion - 1 pc.
- Tomatoes - 1 pc.
- Salt and black pepper - to taste
- Red ground pepper - to taste
- Vegetable oil - 2 tbsp.
- Garlic - 2 cloves
First, cut the pumpkin into small pieces.
Heat the vegetable oil in a saucepan and fry the chopped onion and garlic over low heat for five minutes. If the onion is large, then you need to take only half, if the average, then you can whole.
Scald the tomato with boiling water and remove the skin from it. You can take one medium tomato or several cherry tomatoes.
Add pumpkin and tomatoes to onions and stir. At this stage, you can add a little red ground pepper if you like it spicier. Let simmer over medium heat for 15 minutes, stirring occasionally.
Pour hot boiled water into the pan so that it covers all the vegetables. Cook until the pumpkin is soft.
When the pumpkin is cooked, strain the broth into a bowl through a sieve, and leave the vegetables in the saucepan.
Use a blender to puree the pumpkin.
Add one ladle of broth and whisk again.
Now pour the cream and mix everything again. If the soup is too thick, add more broth.
Return the pot to the stove and bring to a boil. Salt and pepper to taste.
Recipe 7, step by step: Vegetable puree soup with pumpkin
One of the variations of a healthy and tasty pumpkin soup - delicate cream soup pumpkin with cream. The cream in this recipe softens the taste of vegetables, giving the structure of the soup a velvety texture and some special softness. The taste of pumpkin is not felt at all, this soup can be prepared for the whole family, adding to everyone's plate what he loves. For men, put fried bacon and season the soup with hot pepper, pour crackers, pumpkin seeds for children, and add yourself a piece boiled chicken, greens - in general, choose what you like.
In the pumpkin cream soup with cream, the recipe for which is proposed, other vegetables are added, the pumpkin will not be soloed in this recipe. Potatoes will make the soup more nutritious and satisfying (by the way, it can be excluded or replaced with celery in a smaller amount), carrots and onions will give their taste and make a difference. The soup is made with water, but you can boil it with vegetable or chicken broth.
- pumpkin (peeled pulp) - 400 gr;
- potatoes - 2 pcs (or a piece of celery root);
- onion - 1 large or 2 small;
- carrots - 1 pc;
- water or broth - 1-1.2 liters;
- any vegetable oil - 2-3 tbsp. spoons;
- cream (fat content 10-15%) - 200 ml;
- salt - to taste;
- spices - of your choice;
- greens, croutons, fried bacon - for serving soup.
Vegetables will be lightly fried, and so that they do not absorb a lot of oil, we will make the cuts not very small. Cut the onion into medium sized cubes. We cut the carrots into plump circles, cut the large ones in half or into four parts.
Cut the pumpkin and potatoes (celery root) into medium-sized cubes.
In a cauldron or a saucepan with a thick bottom and walls, heat the oil. Put the onion in it, saute until soft, without browning.
Add pumpkin pieces and stir. Fry the pumpkin for 7-8 minutes, stirring so that the onion does not burn. The fire is not strong, the pumpkin should, as it were, be stewed in oil, softening a little.
Pour the potatoes and carrot pieces into the pan. Fry (stew) in oil for several minutes until the carrots and potatoes absorb the remaining oil. Be sure to stir, the potatoes may stick to the bottom.
We fill vegetable stew water or broth, barely covering them with liquid. Salt to taste. We cook vegetables at a low boil, readiness is determined by potatoes. If the potato breaks easily when pressed, you're done.
Turn off the heat and let the soup cool down a bit. In a blender, grind everything into a smooth, thick puree. Or we take out the vegetables with a slotted spoon, load them into a blender glass, chop. We return to the pot with the broth, stir immediately, the soup should become thick and homogeneous, without lumps.
We put the pumpkin soup on a very quiet fire, warm it up. Pour into hot soup cream of any fat content, immediately stir with a spoon. We heat the cream soup, bring it almost to a boil, but do not let it boil, so that the cream does not curdle. Turn off the fire, cover the soup and let it brew for five minutes on the stove.
While the soup is infusing, gaining flavor, fry thin slices of bacon in a dry frying pan until crispy. We dry the cubes of bread (in a pan or in the oven), cut the greens, take out the spices. We pour pumpkin cream soup into bowls, add to each what your eaters love, and call everyone to the table. Enjoy your meal!
Recipe 8: Pumpkin Puree Soup with Turkey and Cream
- Ripe pumpkin - 1 kg
- Turkey boneless - 400 grams
- Cream (20-30%) - 100 ml
- Butter - 40 grams
- Onion - 1 bulb
- Olive oil - 2 tbsp. spoons
- Pepper
- Turmeric
First, finely chop the onion. It is better not to take Crimean sweet purple onions for the recipe, but leeks or shallots are perfect, as well as onions.
Then the onion is fried in butter or olive oil so that it does not burn, but it acquires a beautiful golden hue and becomes soft.
Now it's time for the pumpkin. A hard peel is cut from it and cut as it is convenient. The inside of the pumpkin is slightly cleaned with a knife and freed from seeds.
The easiest way to make cream soup is from pumpkin, chopped into small cubes.
They are placed in a saucepan along with already prepared onions and poured with a very small amount of water. Then the pumpkin is left to languish with turmeric. A little salt should be added. Cook pumpkin until soft.
As soon as the autumn vegetable softens, cream is poured into it and left for just a couple of minutes on the stove.
The turkey is freed from small and large bones, skin and chopped into very small cubes.
Now fry the turkey in olive oil. She is quickly turned over without giving tender meat get burned. Salt and pepper the turkey to taste.
Then the pumpkin is pureed with a blender, if necessary, adding a certain amount of cream to the desired consistency. Cream soup should not be too runny, but should also not be made into a thick puree. The pre-fried turkey pieces are placed on top. The soup is ready. Enjoy your meal!
Pumpkin is a versatile vegetable. It is used to prepare the most different dishes, from soups and second courses to salads and desserts. Let's turn our attention to pumpkin soup. This is just a godsend for those who follow their figure, because pumpkin soup is low-calorie and nutritious. Pumpkin soup is perfect for baby food. Kids are not allergic to pumpkin - isn't this happiness for parents?
Pumpkin soup is quick and easy to make, especially if it's puree soup or cream soup. You will have to tinker a little longer preparing the baked pumpkin soup, but the result will surprise you, because in addition to the preservation of many useful substances, baking reveals the taste of all products in a new way. For holiday table or a dinner party, pumpkin soup can be effectively served in half a pumpkin, using it as a tureen.
Here are some tips experienced chefs that will help you prepare a really tasty and healthy pumpkin soup. Before cooking soup with chicken or veal, the meat can be quickly fried in hot oil until golden brown, this will give the soup a special taste and aroma. When adding cream to soup, remember the calorie content, but, nevertheless, the fatter the cream, the tastier the soup. When serving, pumpkin soup can be sprinkled with greens, fried pumpkin seeds, toasted rye or wheat bread or grated hard cheese.
Ingredients:
500 g pumpkin,
1 onion
3 stack. vegetable broth,
1 stack cream,
2 tbsp vegetable oil,
150 g hard cheese,
2 tbsp butter,
herbs, salt, pepper - to taste.
Cooking:
Cut the pumpkin in half, remove the seeds, brush the inside with vegetable oil and place cut side down on a baking sheet. Place the tray in a preheated oven at 180°C for 1 hour. Meanwhile, sauté the onion in butter until translucent. Peel the finished pumpkin and add to the onion, fry a little and pour in the broth. Simmer over low heat covered for 15 minutes. Then puree with a blender, pour in the cream, heat, but do not boil, remove from heat and add the grated cheese. Stir and serve with herbs.
Ingredients:
1 small pumpkin
2 bulbs
1 head of garlic
1.5 l vegetable broth,
1 bay leaf,
1 tsp brown sugar
1-2 tsp curry powder,
½ tsp ground cinnamon,
¼ tsp ground nutmeg,
1 stack natural yogurt or low fat sour cream
Cooking:
Cut pumpkin in half and place cut side down on a baking sheet. Peel the onion and cut into quarters. Garlic, without peeling, wrap in foil. Put the vegetables on a baking sheet and bake at 180°C for an hour. Let cool slightly, scrape the pumpkin pulp into a saucepan, squeeze the garlic out of the husk, add the onion and puree with a blender until smooth. Add broth, spices to taste, bring to a boil and simmer for 10 minutes. Remove from heat, add sour cream and stir.
Ingredients:
1 kg pumpkin,
2 bulbs
2 green apples
3-5 garlic cloves,
1 tsp curry powder,
salt, white ground pepper, herbs - to taste.
Cooking:
Cut the peeled pumpkin pulp and potatoes into pieces. Chop the onion and garlic. Heat the vegetable oil in a saucepan, fry the onion until transparent, add the pumpkin and garlic and fry over high heat for 5 minutes, then put the potatoes and fry everything together for another 5 minutes. Pour in hot water (about 1-1.2 l), bring to a boil , reduce heat to medium and simmer for 15 minutes. Then puree with a blender, add salt and pepper to taste. Cut the peeled apples into cubes and fry in hot oil, sprinkled with salt, pepper and curry powder, for 2-3 minutes until golden brown. Serve the soup with 1 tbsp in each bowl. apples and sprinkled with herbs.
Ingredients:
500 g hot smoked fish,
500 g pumpkin,
3 potatoes
2 tomatoes
1 onion
1 carrot
200 ml 10-20% cream,
1 tsp pepper mixes,
salt - to taste.
Cooking:
Cut the peeled pumpkin, potatoes, carrots and onions into cubes and boil in boiling salted water for 5-7 minutes. Throw on a sieve. Cut the tomatoes crosswise, scald with boiling water, immediately cool in ice water and remove the skin. Wipe boiled vegetables and tomatoes through a sieve and pour into a saucepan. Divide the fish along the ridge, remove all the bones. Grind one fillet, cut the second into pieces. Add the fish to the vegetables in the saucepan, pour in the cream, stir, bring to a boil and immediately remove from heat. Add spices, cover and let steep for 10 minutes.
Ingredients:
1 kg pumpkin,
500 g tomatoes,
1 red onion
5-6 garlic cloves,
1 sprig of rosemary
1.2 liters of vegetable broth.
For croutons:
12 French baguette slices
5 tbsp vegetable oil,
1 yolk,
1 tbsp red wine vinegar,
1 garlic clove
1 hot pepper
100 g hard cheese.
Cooking:
Clean the pumpkin and cut it into cubes. Also cut the onion into cubes. Wash tomatoes and unpeeled garlic cloves. Put all the prepared foods on a baking sheet, add a sprig of rosemary, pour over with oil and place in an oven heated to 220 ° C for 30-35 minutes. Remove the prepared vegetables from the oven, put the pumpkin in a blender, add the onion, peeled tomatoes and squeeze the garlic out of the skin. Grind into a homogeneous creamy mass, pour into a saucepan, add the broth and bring to a boil. Remove from heat, season with salt and pepper and cover. Prepare croutons: chop the garlic and hot pepper and rub with a pinch of salt. Add egg yolk and vinegar and beat with a whisk. Continuing to beat, add the oil. Lubricate the baguette pieces with the resulting sauce, put them on a baking sheet and bake at a temperature of 180-190 ° C for 5 minutes. Sprinkle the finished croutons with cheese.
Ingredients:
600 g pumpkin,
3-4 carrots
150 g raisins,
150 g walnuts,
4-5 tbsp butter,
200 ml 20% cream,
salt, white ground pepper - to taste.
Cooking:
Peel the pumpkin and carrots, cut into cubes and stew for 10 minutes in 1 tbsp. butter. Pour in 1 cup of hot water and boil for 10 minutes. Puree the soup with a blender, add cream, salt and pepper. Stir and heat to a boil, but do not boil. Remove from fire. In the meantime, coarsely chop the nuts, rinse and dry the raisins. Fry the nuts and raisins in the remaining butter and add to the soup.
Ingredients:
250 g pumpkin,
250 g zucchini,
4-5 large champignons,
2 cloves of garlic
3-4 tbsp sour cream
1 shallot,
100 ml dry white wine
800 ml vegetable stock
1 tbsp butter,
salt, herbs, lemon juice - to taste.
Cooking:
Clean the pumpkin and zucchini and cut into cubes. Chop shallots and garlic and fry in half the norm of butter until transparent, add pumpkin and zucchini and simmer, stirring, for 5 minutes. Pour in the wine and boil for 1-2 minutes over high heat. Add broth and simmer on reduced heat for 20 minutes covered. Then puree the soup with a blender, add lemon juice to taste, salt, pepper, add sour cream and heat without boiling. Cover with a lid. Cut the mushrooms into slices and fry in the remaining oil for 2-3 minutes, add herbs, salt and pepper. Serve the soup, put the mushrooms with herbs in the center.
Ingredients:
400 g pumpkin,
1 small chicken
2 carrots
2 bulbs
8 slices of bacon
8 potatoes
3-4 tbsp vegetable oil,
salt, pepper, Provence herbs, bay leaf, cumin, sesame seeds - to taste.
Cooking:
Wash the chicken, remove the skin, pour cold water, salt, add bay leaf, carrots, peppercorns and cook the broth. Cut the pumpkin and potatoes into cubes, add herbs, caraway seeds, vegetable oil and ground red pepper to taste and boil in a small amount of salted water. Fry the bacon in a dry frying pan, remove it and fry the onion in the remaining fat until golden brown. Remove the meat from the chicken carcass and cut into pieces. Puree boiled vegetables with a blender, add meat to them, heat a little and pour into plates. Place sliced bacon, fried onion and sprinkle with sesame seeds on each plate.
Ingredients:
400 g pumpkin,
4 tbsp vegetable oil,
3-4 carrots
2 tsp curry powder,
2 bulbs
milk - as needed
salt, pepper - to taste.
Cooking:
Fry the onion in hot vegetable oil until golden brown, add 1.5 liters of hot water, bring to a boil and put coarsely chopped carrots and potatoes. Salt and boil for 5 minutes. Then add the diced pumpkin and cook for another 5 minutes. Remove from heat and puree with a blender. Pour in milk (to desired soup thickness), bring to a boil, remove from heat and add curry and pepper to taste. Serve with white bread toasts.
Ingredients:
6 stack pumpkin cut into small cubes
400 g soft cream cheese (or 3-4 regular processed cheese),
1 onion
2 tbsp butter,
3 stack. water,
4 bouillon cubes
½ tsp provencal herbs,
¼ tsp ground black pepper,
salt - to taste.
Cooking:
Sauté onions in butter until soft, add pumpkin, hot water, bouillon cubes and spices, bring to a boil and simmer for 20 minutes. Pass the soup through a sieve or puree with a blender, add cream cheese and heat, stirring, until the cheese is melted. Do not boil! Serve with greens and croutons.
Ingredients:
250 g thin noodles,
1.5 kg pumpkin,
2 bulbs
3 tbsp butter,
100 ml cream
¼ tsp red hot ground pepper,
salt, black ground pepper - to taste.
Cooking:
Boil the noodles in boiling salted water and drain on a sieve. Cut the pumpkin and onion into cubes and fry until golden brown in oil. Pour water so that it covers the vegetables, add spices and salt and cook until soft. Ready soup puree with a blender, add the noodles and cream and heat to a boil.
Ingredients:
500 g pumpkin,
2 potatoes
1 onion
2-3 garlic cloves,
1 red hot pepper,
1 stack tomato juice
100 ml cream
2 tbsp vegetable oil,
salt, ground black pepper, nutmeg - to taste.
Cooking:
Fry onion, garlic and hot pepper in vegetable oil for 3-5 minutes. Cut the pumpkin and potatoes into cubes, add to the fried vegetables, pour 2 cups of water and season with spices. Boil covered over medium heat for 20 minutes. Wipe the finished soup through a sieve or puree with a blender, add tomato juice and cream and boil for another 5 minutes. Serve with greens.
Ingredients:
600 g pumpkin,
200 g minced chicken,
1 l chicken broth,
1 onion
1-2 garlic cloves,
2 tbsp vegetable oil,
2 cm ginger root
salt, black ground pepper, herbs - to taste.
Cooking:
Boil pumpkin in chicken broth for 10-15 minutes. While pumpkin is cooking minced chicken salt and pepper to taste and shape into meatballs. Fry the chopped onion and garlic in vegetable oil until golden brown, transfer to the pumpkin and boil for 2 minutes. Then rub the finished soup through a sieve. Put back on the fire, bring to a boil and dip the meatballs into the soup. Cook until tender for 10 minutes, add grated ginger, herbs, salt and pepper to taste.
Ingredients:
4-6 pcs. chicken drumstick (according to the number of pots),
600-800 g pumpkin,
4-5 potatoes
3-4 garlic cloves,
1-2 carrots
2 liters of water
salt, pepper - to taste.
Cooking:
Boil in boiling water chicken drumsticks until cooked, salt at the end of cooking. Cut vegetables into cubes and arrange in pots. Remove the drumsticks from the broth, put one at a time into the pots and pour the broth over, leaving about two fingers to the brim. Close the lids and put in an oven heated to 220 ° C for 1 hour. Serve in pots, sprinkled with herbs.
Ingredients:
1.5 l vegetable broth,
500 g pumpkin pulp
1 onion
2-3 garlic cloves,
½ hot red pepper
1 potato
120 ml heavy cream
1 tbsp grated ginger,
1 small pumpkin ("tureen")
Cooking:
Heat the broth in a saucepan, add the diced pumpkin and the rest of the ingredients and bring to a boil. Reduce heat and simmer without closing the lid for 40 minutes. Hot peppers delete. Cut the “tureen” pumpkin in a ratio of 2: 1, remove the “lid” and remove the seeds and pulp. Brush the inside with oil, put in a cold oven, turn on the heat and bake for 30-50 minutes. In the meantime, puree the pumpkin soup or strain it through a sieve, heat for 10 minutes, pour in the cream, stir and pour the soup into the baked pumpkin. Sprinkle the top with toasted pumpkin seeds or cheese and serve.
Bon appetit and new culinary discoveries!
Larisa Shuftaykina
Pumpkin is a versatile vegetable. It is used to prepare a variety of dishes, from soups and main courses to salads and desserts. We will turn our attention to. This is just a godsend for those who follow their figure, because pumpkin soup is low-calorie and nutritious. Pumpkin soup is ideal for baby food. Kids are not allergic to pumpkin - isn't this happiness for parents?
Pumpkin soup is quick and easy to make, especially if it's puree soup or cream soup. You will have to tinker a little longer when preparing baked pumpkin soup, but the result will surprise you, because in addition to preserving many useful substances, baking reveals the taste of all products in a new way. For a festive table or dinner party, pumpkin soup can be effectively served in half a pumpkin, using it as a tureen.
Pumpkin soup with shrimps
Pumpkin contains many useful vitamins and microelements, relieves swelling well, and is an excellent dietary product. Shrimps are a pantry of protein and minerals, especially a lot of iodine - almost 100 times its content in beef. Let's connect these two useful product and cook pumpkin soup with shrimp. The soup recipe will appeal to women for its originality and simplicity, and guests and family members for its aroma and unusual taste.
We will need:
- 300-400 g pumpkin
- shrimp (to taste)
- 1 carrot
- 2 onions
- butter
- 3 garlic cloves
- cream
- Bulgarian pepper
- basil
Cooking:
- We clean the pumpkin, fill it in the pan completely, cover with a lid, put on a small fire.
- We heat the pan in butter, put garlic and peeled shrimp on it. We stir the food in the pan until the shrimp are browned, put out the fire and put the contents on a plate.
- We cut the onion, rub the carrots and add everything to the pumpkin. We grind the cooked vegetables with a blender. Put the resulting puree in a saucepan, add water and seasonings and let it boil slowly.
- Add the shrimp to the pan after 15 minutes, and on low heat, let it simmer for another 3 minutes. simmer. After that, turn off the fire.
- Pour into bowls, top with cream. This pumpkin soup can be served with both shrimp and chicken meat. It all depends on personal preferences, it is equally tasty, the main thing is to keep the proportions and cook it correctly.
Pumpkin vegetable soup with cream
Delicate pumpkin puree soup with amazing taste and aroma will win your heart forever. Kids especially love this soup.
To make Pumpkin Creamy Vegetable Soup, you will need the following ingredients:
- Pumpkin - 500 grams.
- Potatoes - 2 medium-sized tubers.
- Carrots - 1 piece.
- Dairy cream - 100 ml.
- Cheese - 100 grams.
Cooking instructions:
- Peel pumpkin, remove seeds and cut into small cubes. We also clean the potatoes and carrots, wash them thoroughly and cut them.
- Transfer vegetables and pumpkin to a saucepan, pour cold water, salt, put on fire and boil until tender.
- Once all the ingredients are soft, remove the pan from the heat. Pour the vegetable broth into a separate pan, and transfer the pumpkin and vegetables to a bowl and puree with a blender.
- The resulting vegetable puree return to the pan, pour in the milk cream and 250 ml. vegetable broth. We put the pan on a slow fire.
- Grate the cheese, add to the soup, mix thoroughly. Salt to taste, add spices and seasonings. We wait until the cheese is completely melted, and remove the pan from the heat.
- Pour the finished soup into serving bowls and serve.
- If desired, you can decorate the soup with finely chopped greens or white bread croutons.
Creamy pumpkin vegetable soup is ready! Enjoy your meal!
Pumpkin soup with shrimps
Very original pumpkin soup with exquisite taste will be a wonderful decoration for your dining table.
To make Pumpkin Shrimp Soup, you will need the following: Ingredients:
- Pumpkin - 500 grams.
- Shrimp - 150 grams.
- Milk - 1 glass.
- Butter - 15 grams.
- Salt, ground black pepper, spices and seasonings to taste.
How to cook pumpkin soup with shrimp:
- Cut the peel from the pumpkin, clean the seeds, rinse under running water. Then cut the pumpkin pulp into small cubes. Transfer the chopped pumpkin to a saucepan, salt, pour two glasses of cold water and put on fire. Boil pumpkin until soft.
- Pour cold water into another saucepan, put on fire, add bay leaf, black peppercorns and salt, bring to a boil. We lower the shrimp into boiling water, cook for ten minutes. Then we drain the water, cool the shrimp.
- We free the cooled shrimp from the shell. Rinse fresh dill under running water, dry and finely chop.
- After the pumpkin has become soft, make a puree out of it with a blender. pumpkin puree salt, add black ground pepper, spices, seasonings and finely chopped dill, mix and put on a slow fire, bring to a boil.
- At this time in microwave oven heat up the milk. Pour the milk into the boiling soup, add the butter, stir, heat for a few minutes and remove from heat.
- Pour the finished soup into bowls, put shrimp in each bowl and serve.
Pumpkin soup with shrimp is ready! Enjoy your meal!
Pumpkin soup with fish
Highly original recipe pumpkin soup with fish is quite easy to prepare. This soup is tasty, thick and very rich, and the creamy aroma gives it sophistication.
To make pumpkin soup with fish, you will need the following ingredients:
- Pumpkin - 500 grams.
- Potatoes - 3 medium-sized tubers.
- Carrots - 1 piece.
- Onion - 1 head.
- Hot smoked cod - 400 grams.
- Milk cream - 250 ml.
- Salt, ground black pepper, spices and seasonings to taste.
How to cook fish soup with pumpkin:
- Pour four cups of cold water into a saucepan, put on fire and bring to a boil. We cut the peel from the pumpkin, clean the seeds, cut the flesh into small pieces. Peel the carrots, wash them thoroughly and cut into small cubes.
- Onions are peeled, rinsed and finely chopped. Dip the chopped pumpkin and vegetables into boiling water, cook until soft.
- In the meantime, let's prepare the fish. Remove skin from cod. Separate the meat from the bones and cut into small pieces.
- We take out the boiled pumpkin and vegetables from the broth with a slotted spoon. Strain the vegetable broth through a sieve into another saucepan. Peel the potatoes, rinse and cut into small pieces. Place the chopped potatoes in a bowl vegetable broth, salt and put on fire. Boil potatoes until tender.
- Grind the boiled pumpkin and vegetables with a blender to a puree state. The resulting vegetable puree is transferred to a saucepan with broth and potatoes. Then pour milk cream into the soup and add chopped fish, add spices and seasonings, mix and heat everything together for a few more minutes, then remove from heat.
- Pour the finished soup into portioned plates and serve to the table, decorating with finely chopped greens.
Pumpkin soup with fish is ready! Enjoy your meal!
Cold raw pumpkin soup
We bring to your attention the recipe healthy soup, during the preparation of which the pumpkin and vegetables will not be subjected to heat treatment. And, as you know, in raw vegetables the whole variety of vitamins and minerals is preserved. In addition, such a cold soup will become ideal option for lunch in the summer heat, when you don’t want to stand at the stove and eat hot dishes.
To make cold raw pumpkin soup, you will need the following ingredients:
- Pumpkin - 250 grams.
- Carrots - 1 piece.
- Garlic - 1 clove.
- Celery stalk - 1 piece.
- Pumpkin seeds - 50 grams.
- Milk - 150 ml.
- Salt, ground black pepper, spices and seasonings to taste.
- Fresh dill - to taste.
How to make Raw Pumpkin Soup:
- Peel the pumpkin, cut out the seeds, rinse with cool water. Cut pumpkin pulp into small pieces.
- Carrots are also peeled, washed thoroughly, finely chopped or rubbed on a coarse grater. We clean the stalk of celery, pour boiling water for a few minutes, cut it. We clean the garlic from the husk, rinse and pass through the garlic press.
- You can buy pumpkin seeds, or you can use the ones that were in the pumpkin. Raw seeds will need to be thoroughly washed and poured with boiling water for twenty minutes.
- We transfer all prepared vegetables, pumpkin and pumpkin seeds to a blender bowl. Pour in the same glass of boiled water and milk, add salt, black pepper and spices to taste. Whisk all ingredients in a bowl until pureed.
- Rinse fresh dill, dry and finely chop.
- Pour the finished soup into bowls, decorate with finely chopped herbs and serve.
Cold raw pumpkin soup is ready! Enjoy your meal!
Pea soup with pumpkin
A very original recipe for making pea soup with pumpkin will become a lifesaver for vegetarians and people who adhere to fasting or dietary nutrition.
To make Pea Soup with Pumpkin, you will need the following ingredients:
- Chopped dry peas - 250 grams.
- Pumpkin - 200 grams.
- Carrots - 1 piece.
- Onion - 1 head.
- Kefir - 150 ml.
- Table mustard - 1 teaspoon.
- Vegetable oil - 2 tablespoons.
- Salt, ground black pepper, spices and seasonings to taste.
How to cook pea soup with pumpkin:
- Peas must first be soaked in cold water overnight. Peel the carrots, rinse under running water and cut into small pieces. Onions are peeled, rinsed, no need to chop.
- We peel the pumpkin, cut out the seeds, cut the flesh into pieces.
- Boil swollen peas, pumpkin, carrots and onions until tender. Then discard the onion. Make sure the peas are well cooked. As needed during the cooking process, you may have to add water. When all the ingredients are boiled, remove the pan from the heat. If there is too much liquid, it will need to be drained.
- Now, using a blender, turn the boiled vegetables into a puree mass. If the soup is too thick, you can dilute it with milk, broth or water and heat it again over low heat. Add salt, spices, mix.
- Separately, we will prepare a dressing from kefir, vegetable oil, mustard and spices. Pour the finished soup into bowls, season and serve.
Pea soup with pumpkin is ready! Enjoy your meal!
Cooking tasty soup pumpkin
Pumpkin is one of the universal vegetables, from which you can cook almost everything - from first courses to pastries and desserts. But soups are the best. They are not only easy to cook and surprisingly tasty, but also a real find for those who follow their figure.
All useful elements are preserved in these dishes, and their regular use allows you to maintain good mood and always be in great shape.
pumpkin soup recipe
Pumpkin puree soup even a novice cook can cook, while the pumpkin is successfully combined with a variety of vegetables and is well complemented with seasonings and crackers.
Ingredients:
- Pumpkin - 0.5 kg.
- Broth or water - 3 cups.
- Onion - 1 pc.
- Butter - 1.5 tbsp. l.
- Curry - 1.5 tsp
- Salt - to your taste.
Cooking method:
- Cut the pumpkin into small pieces of arbitrary shape. 1 st. l. Melt the butter in a cauldron or pan with thick walls, add the chopped onion and fry.
- Put the remaining oil, curry, pumpkin into the prepared frying, pour in the broth or water, salt and cook for about 20 minutes after boiling.
- Next, remove the soup from the stove and, after cooling, bring in a blender to a puree state.
- You can serve the dish with croutons or cheese.
Cooking pumpkin soup with cream
The combination of cream and pumpkin is considered a classic, and the soup of these ingredients is rich and easily absorbed by the body.
Ingredients:
- Peeled pumpkin - 0.6 kg.
- Onion - 1 pc.
- Carrot - 1 pc.
- Sunflower or olive oil - 2 tbsp. l.
- Cream - 0.5 cups.
- Garlic - 2 cloves.
- Ground ginger - 1 tsp
- Salt - 1 tsp
- Water - 1 l.
Cooking method:
- We cut the vegetables into cubes and fry in oil for about 10-15 minutes.
- Put in a saucepan, season with ginger and salt, add water and cook for about 20 minutes, and then purée with a blender or potato masher.
- Pour cream into the resulting soup.
- The dish is served on the table with fresh cilantro or crackers.
Cooking pumpkin soup in a slow cooker
There is nothing easier than cooking pumpkin soup in a slow cooker, because you only need to cut the vegetables and put them in a bowl, and the device will do the rest for you.
Ingredients:
- Pumpkin - 0.5 kg.
- Carrot - 1 pc.
- Potato - 3 pcs.
- Onion - 1 pc.
- Broth - 0.5 l.
- Garlic - 2 tooth.
- Vegetable oil - 2 tbsp. l.
- Salt, black pepper - to taste.
Cooking method:
- We cut the vegetables and fry them in oil in the “Baking” mode for 10 minutes.
- Pour in the broth, put the slow cooker in the “Extinguishing” mode and cook for about 1 more hour.
- We bring the prepared soup with a blender to a puree state, add the rest of the broth to the consistency you need, put salt and pepper.
Cooking pumpkin soup with chicken
Ingredients:
- Pumpkin - 0.5 kg.
- Chicken fillet - 0.5 kg.
- Onion - 1 pc.
- Potatoes - 2 pcs.
- Butter - 20-30 g.
- Green celery, nutmeg and salt to taste.
Cooking method:
- Fill the fillet with water and cook until tender.
- Vegetables cut into cubes of the same size.
- Melt the butter in a cauldron, fry the onion, add the potatoes and simmer for a few more minutes.
- We put the pumpkin in the resulting mass and cook until it becomes lighter.
- Pour the chicken broth into the vegetables - so that it covers them completely, and then cook until fully cooked.
- Cool and puree with a food processor or blender.
- Add the chopped fillet, seasonings, bring to a boil and remove from the stove. Read more:
How to cook pumpkin soup with cheese?
Cheese adds spice to pumpkin soup and unusual taste, the dish turns out to be thicker and more satisfying.
Ingredients:
- Pumpkin - 0.5 kg.
- Onion - 1 pc.
- Potatoes - 3 pcs.
- Processed cheese - 100 g.
- Garlic - 2 tooth.
- Butter - 20-30 g.
- Broth or water - 1 liter.
- Paprika and black pepper - on the tip of a knife.
- Salt - to taste.
Cooking method:
- We cut the pumpkin into cubes, fill it with broth or water and cook for about 10 minutes, add the potatoes and bring to readiness.
- While the vegetables are cooking, fry the onion in oil, and then put it in the soup along with spices, garlic and salt.
- Cool slightly, puree until smooth and put back on the fire.
- After boiling, add chopped cheese and let it melt.
- Serve with crackers and fresh herbs.
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 much 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 is delicious healthy vegetable, which can be called universal. Hundreds of various dishes are prepared from it - both for the first, and for the second, and for dessert. Pumpkin soups are especially delicious.
Ingredients: carrots, a glass of chicken broth, coarse salt, a glass of low-fat cream, 2 potatoes, a pound of fresh or frozen pumpkin, 60-70 g of cheese, fresh garlic, bulb.
Pumpkin cream soup with cream is a great option for a healthy lunch.
- The main vegetable is washed, gets rid of seeds and peel, cut into small pieces. The onion is chopped in half rings. The remaining vegetables are chopped randomly into medium pieces.
- Onion with crushed garlic is fried in a heavy-bottomed pan in hot fat. The amount of the latter is chosen to taste.
- Then the carrot is transferred to the container. Together, the ingredients are simmered until softened.
- It remains to add pumpkins and potatoes. Immediately after this, the components are poured with broth, salted. You can add any aromatic herbs.
- On low heat, under the lid, all the vegetables in the broth are stewed for 15-17 minutes.
- The resulting mass is crushed with an immersion blender. It should turn into a puree.
- After adding cream and grated cheese the dish remains on the stove until the latter is melted.
Pumpkin puree soup with cream can be served to guests with peeled pumpkin seeds.
In meat broth
Ingredients: 2 stalks of celery, 320 g of pumpkin pulp, onion, 380 g of pork on the bone, 2-4 potatoes, fresh garlic to taste, a pinch of chili and salt.
- Meat on the bone is well washed with water. Then it must be dried with a paper towel and fried until a light crust appears in hot oil. Large pieces of garlic and onions are laid out next to the cooked pork. The latter should be charred and saturated with oil.
- The contents of the pan are transferred to salted boiling water (about 2 liters) along with coarsely chopped celery and pepper. With moderate bubbling, the mass is cooked for about half an hour.
- Next, potato bars are placed in the broth and cooking continues until the vegetable softens.
- It remains to add lightly fried cubes of pumpkin pulp to the soup. Then the dish remains on the fire for another 8-9 minutes. If necessary, it is added.
- All the thick is removed from the broth. The liquid is filtered. Garlic, onion, potatoes and pumpkin are mashed and put back. The meat, cut into pieces, also returns to the pan. The celery is thrown out. It is needed only for the flavor of the treat.
Soup is served on meat broth with a large amount of finely chopped greens.
Appetizing pumpkin soup with shrimps
Ingredients: half a kilo of pumpkin, coarse salt, 1 carrot, 340 g of shrimp, fresh garlic to taste, 170 ml of heavy cream, a handful of pumpkin seeds, 3 large spoons of grated parmesan, a mixture of peppers, olive oil.
The soup is not only tasty, but also low in calories. - Pumpkin is cleaned of everything superfluous. It remains only the pulp, which must be cut into small pieces and sent to cook.
- Sliced carrots, salt, a mixture of peppers are laid out in a container for a pumpkin. Cook vegetables together until softened.
- At this time, seafood is cleaned of shells, get rid of heads and intestinal wreaths on the tail. Then they are coarsely cut and fried in well-heated olive oil. Immediately put crushed garlic on the shrimp and add a little salt.
- Vegetables are mashed in a saucepan. To do this, you can use not only a submersible blender, but also a regular potato crusher. If the soup is thick, you can dilute it with boiling water to the desired consistency.
- Cream is added last. After that, it needs to be warmed up for a couple of minutes, but not brought to a boil.
This pumpkin soup is served to guests with fried shrimp, pumpkin seeds and grated parmesan.
With chicken and potatoes
Ingredients: 230 g chicken (on the bone), 240 g fresh pumpkin pulp, large onion, 2 pcs. carrots and potatoes, coarse salt, any spices, 3-4 stalks of dill.
- The chicken is sent to cook with 1 onion, carrots and coarsely chopped dill stalks.
- From the remaining vegetables (onions and carrots) a fry is prepared.
- Cubes of pumpkin and potatoes are laid out in the finished broth, onions and dill stalks are thrown away. When the new vegetables soften, the mass is removed from the heat and pureed. Roasting and spices are added to it.
- The meat is removed from the broth, removed from the bones, torn into fibers and returned back.
Pumpkin soup with chicken is completely ready. It is served at the table with heavy cream.
in pots
Ingredients: 2 large spoons of noodles, 2-3 potatoes, a pound of chicken legs, 160 g of pumpkin pulp, half an onion, carrots, salt, seasonings.
Pumpkin puree soup does not take much time to prepare, and the result is an incredibly rich lunch. - The potatoes are peeled, washed, cut into cubes and boiled until half cooked in water with any seasonings and chicken legs. You can use parsley leaves, hot peppercorns or any other. Salt must be added.
- The pumpkin is cleaned of everything superfluous, cut into small pieces and, together with carrots chopped in any convenient way, is laid out in pots in equal portions.
- Small onion cubes are distributed on top.
- Next, boiled potatoes, dry noodles and ready-made chicken meat removed from the bones are laid out.
- Thickness is filled with broth.
- There should be a couple of centimeters left to the edge of the container so that the soup does not flow out when boiling.
The dish will languish in the oven under the lids at an average temperature of about 50 minutes.
With meatballs
Ingredients: medium pumpkin, 5-7 garlic cloves, a mixture of dried rosemary, thyme and colored peppers, a glass of heavy cream, half a kilo chicken fillet, fine salt, onion.
- The pumpkin is washed, coarsely cut along with the skin, sprinkled with salt, seasonings and sent to bake in the oven until softened.
- The pulp is carefully separated from the peel, laid out in a saucepan, mashed and heated over low heat. If necessary, you can add a little boiling water to the vegetable mass.
- Minced meat is passed through a meat grinder with garlic and onions, salted. Miniature meatballs are formed from it, which should be fried until golden brown in any heated fat. They must be fully prepared.
- Cream is poured into vegetable puree, if necessary, an additional portion of salt is added. The mass is brought to a boil and immediately removed from the heat.
- Hot meat balls are transferred to the hot soup.
Let the treat infuse for a few minutes, after which you can treat them to your family. If you need to decorate the dish, you should use chopped greens for this.
Delicate recipe with cheese
Ingredients: 2-3 garlic cloves, 170 g processed cheese, medium carrot, coarse salt, half a liter of chicken broth, 420 g pumpkin pulp, onion, granulated garlic, dry chili.
it tender soup that the whole family will love. - The pumpkin is cut into thin layers and laid out on a baking sheet covered with parchment. It must be baked until soft in a well-heated oven. The whole process will take about 25 minutes.
- For soup, you should choose a pot with a thick bottom. It warms up any fat. Best of all, butter. Coarsely grated carrots are fried on it with chopped onions in any convenient way. Granulated garlic is immediately added here. Together, the vegetables are fried until softened and golden brown.
- Baked pumpkin, seasoning are transferred to the pan, salt is added. The broth is poured out. The mixture is pureed.
- The resulting creamy pumpkin soup is brought back to a boil. Melted cheese cut into pieces is laid out in a hot mass.
After thorough mixing, the treat is served at the table with home-made garlic croutons.
Pumpkin puree soup in a slow cooker
Ingredients: half a liter of strong meat broth, half a kilo of pumpkin, 230 g of potato tubers, leeks (2 pcs.), Large carrots, 3-5 garlic cloves, coarse salt, a mixture of peppers.
- In the baking program, any oil is heated. Peeled garlic is fried on it.
- Next, peeled and coarsely chopped other vegetables are laid out in a container. In the same program, they are fried for 8-9 minutes.
- The device is switched to the extinguishing mode, the contents of the container are poured with half of the broth and cooked for about an hour.
- When all the vegetables are cooked, they need to be well kneaded with a crush.
- Gradually, the remaining broth is added to the mass until the dish acquires the desired consistency.
- Salt and pepper are added.
A treat is served to guests with sour cream and ground black pepper.
Original pumpkin soup
Ingredients: 2 medium pumpkins and one large, 430 ml chicken broth, coarse salt, half a glass of very heavy cream, a pinch of nutmeg, 1/3 cup of maple syrup.
- Whole medium pumpkins are sent to the oven, heated to medium temperature. Place them on a parchment-lined baking sheet and bake until the vegetables are softened and slightly wrinkled.
- All the pulp is removed from the cooled fruits and transferred to the pan. Maple syrup, broth is poured on top, salt is added. The mass is cooked for 3-4 minutes, after which it is crushed with an immersion blender until a homogeneous puree.
- Cream and nutmeg are added. The mixture is puréed again until smooth.