The best pumpkin puree soup. Pumpkin soup

In the culinary piggy bank of every housewife, there must be recipes not only delicious, but also healthy dishes... One such recipe is pumpkin puree soup, which is great for kids, diet menus, or just a light lunch.

Pumpkin cream soup with cream

Pumpkin puree soup is an opportunity for every housewife to feed her family with a delicious and sophisticated first course.

Ingredients:

• 600 g pumpkin pulp;
• one carrot and one onion;
• four cloves of garlic;
• 300 g potatoes;
• 150 ml heavy cream;
• salt, seasonings to taste;
• 1.5 liters of water (broth).

Cooking method:

1. For a creamy soup, you should not use a vegetable with a thick peel, for such fruits the pulp is coarse and takes a long time to boil. Good choice will become nutmeg varieties with delicate pulp.
2. So, cut the pumpkin pulp into squares 1 cm thick.Cut the potato tubers with arbitrary cubes, chop the onion and garlic, grind the carrots on a grater.
3. Pour some oil into a saucepan, heat and add onion and garlic, sauté vegetables for five minutes. After adding the carrots, fry the ingredients for another five minutes.
4. Now put the pumpkin, pour the water (broth) and after five minutes put the potatoes, cook until all the vegetables are soft.
5. Submerge the blender in a saucepan and grind the ingredients until puree.
6. It remains only to pour in the cream, add spices to taste, warm up the soup for a couple of minutes and you can serve the dish to the table along with croutons.

How to Make Chicken Puree Soup

Due to their pleasant taste and delicate texture, cream soups are considered a real delicacy. Such a soup can be cooked from some vegetables or add meat, which will make it more satisfying.

Ingredients:

• 420 g of chicken meat;
• 255 g pumpkin pulp;
• onions and carrots;
• 255 g potatoes;
• salt, pepper, oil;
• one and a half liters of water.

Cooking method:

1. In the first step, we cook the chicken until tender.
2. Grind the pumpkin pulp into cubes, put it in a saucepan, pour two glasses of water and boil the vegetable until soft.
3. Cut the finished meat into cubes.
4. Strain the broth, put potato sticks in it, cook until the root vegetable is ready.
5. Saute chopped onions and grated carrots in butter.
6. Put the vegetable fry, boiled potatoes and pumpkin, pieces of meat into the blender's thicket, pour in a glass of broth and turn the ingredients into mashed potatoes.
7. We put the soup on the fire, if it turns out to be too thick, then add the broth, add spices, heat for five minutes and serve cream soup with chopped herbs and crackers.

Pumpkin puree soup in a slow cooker

You can also cook delicious and healthy pumpkin cream soup in the multicooker.

Ingredients:

• 480 g pumpkin (pulp);
• carrot and onion;
• a spoonful of olive oil;
• a spoonful of ready-made spices;
• garlic;
• water (broth);
• a couple of pinches of dried garlic;
• thin slices of baguette.

Cooking method:

1. We will serve the finished creamy soup with croutons, you should not buy them in the store, because you can do everything yourself. To do this, cut the baguette into cubes, sprinkle them with salt, dried garlic and other spices of your choice. Sprinkle the blanks with olive oil and dry them in the oven until golden brown (temperature 110 ° C).
2. Now let's move on to the soup. Everything is simple here: chop the onion, chop the carrots on a grater and cut the pumpkin into cubes.
3. We turn on the device to the "Frying" mode, heat the oil in a bowl, add all the vegetables at once, fry for 5 minutes.
4. Then pour in the water (broth) so that the liquid covers the contents of the bowl by 2 cm. Switch the device to the "Cooking" mode and run it for 20 minutes.
5. After the beep, the soup can be mashed with a blender.
6. Put chopped garlic into the ready-made soup, mix, pour into plates and sprinkle with croutons.

The original recipe for cooking with ginger

Creamy pumpkin soup with ginger is not just a soup, but a real gem of culinary. The soup turns out to be not only tasty, but also very useful, because each ingredient has its own miraculous properties.

Ingredients:

• 425 g pumpkin;
• 35 g ginger;
• one carrot and one onion;
• 110 g celery;
• two cloves of garlic;
• oil, water, spices.

Cooking method:

1. Chop the pumpkin into small cubes, chop the garlic finely, chop the onion, celery and carrots.
2. Heat the oil in a saucepan, first sauté the onion, garlic and ginger, then put the rest of the vegetable preparations, pour in the water and cook until they are fully cooked.
3. Using a blender, we get a puree soup, which we season with spices, heat up and you can set the table.

Pumpkin and zucchini

Cream soups are popular all over the world. They are light, tasty, tender, and simple and easy to prepare. Today we are preparing pumpkin soup with zucchini, it turns out appetizing and satisfying.

Ingredients:

• two small zucchini;
• 425 g pumpkin pulp;
• bulb;
• 110 ml cream (milk);
• liter of water (broth);
• spices, herbs, oil.

Cooking method:

1. Saute finely chopped onions in a saucepan with butter. As soon as the vegetable becomes transparent, lay in the squash and pumpkin cubes, pour in water and simmer the vegetables until soft.
2. Then add water or broth, add any spices and boil the soup for another 10 minutes.
3. Now we introduce a dairy or creamy product, let the contents of the saucepan boil and remove from heat.
4. After the soup has infused a little, puree and return to the fire, heat to a light boil and the creamy soup is ready. Serve with parsley and croutons.

Pumpkin puree soup with chicken broth

Pumpkin puree soup can be boiled in plain water, but it tastes best with chicken broth.

Ingredients:

• poultry breast;
• 380 g pumpkin;
• three potatoes;
• carrots and onions;
• two cloves of garlic;
• oil, spices.

Cooking method:

1. Cut the breast into cubes, fill in water and send it to the stove to cook.
2. While the meat is being cooked, we cut potatoes and pumpkin into cubes, three carrots on a grater, finely chop the cloves of a spicy vegetable and chop the onion in half rings.
3. As soon as the meat is almost ready, add the potatoes and pumpkin.
4. Saute the onions and carrots for five minutes, send the frying to the rest of the ingredients along with all the spices and cook until soft.
5. Now put the garlic, grind it with a blender, heat the soup a little and remove it from the stove.

In indian

We offer an unusual version of creamy pumpkin soup - Indian style. Of course, such a pumpkin soup is not suitable for a child, but adults will definitely like it.

Ingredients:

• 1 kg of pumpkin, already chopped into cubes;
• 1.5 kg of potatoes, chopped into cubes;
• 2 tbsp. tablespoons of ghee and vegetable oil;
• under Art. a spoonful of chopped garlic and grated ginger;
• under Art. spoons of curry and brown sugar;
• red onion head;
• two tablespoons of fresh thyme;
• two tablespoons of grated orange peel;
• cinnamon stick;
• ¼ cups of cream;
• ¼ cups of coconut milk;
• six cups of chicken broth;
• a pinch of nutmeg;
• two bay leaves;
• habanero pepper (chopped)

Cooking method:

1. Pour potatoes, pumpkin, ghee, brown sugar, salt and pepper into a bowl, mix and put in a mold, bake for 1.5 hours.
2. Saute the onion in butter with pepper, garlic and ginger. Then add orange zest, thyme, curry, nutmeg, bay leaf and cinnamon to them. Simmer for a few minutes. If you can't find a habanero pepper, you can replace it with chili.
3. We send the baked vegetables to the rest of the ingredients, pour in the broth, simmer for 30 minutes, and then refrigerate for 15 minutes.
4. Grind the third part of the soup with a blender and return to the pan, pour in the cream, coconut milk, heat (do not boil) and turn off the heat.
5. Decorate the finished Indian soup with herbs and watermelon seeds.

Autumn is pumpkin time. The vegetable will add color on a cloudy day, and at the same time will saturate any gourmet. Pumpkin puree soup is a light and nutritious dish that is prepared with a blender.

Pumpkin is combined with aromatic spices and other vegetables - you can add zucchini, tomatoes, ideal for carrot soup. Forest mushrooms will add exquisite taste, and chicken will add nutritional value.

If you want to make a more dietary option - replace cream in recipes with vegetable broth, the dish turns out to be no less tasty. It doesn't take long to make pumpkin puree soup, and the result is an incredibly rich lunch.

Cream adds tenderness and smooth consistency. The better the pumpkin is boiled, the tastier the soup will be - there will be no lumps in it. Toasts give the dish a charm - you can cook them yourself by frying them in olive oil and garlic, or you can buy ready-made ones.

Ingredients:

• 1 kg of pumpkin pulp;
• 1 onion;
• a glass of cream;
• 1 medium carrot;
• salt pepper;
• garlic croutons.

Preparation:

1. Peel the pumpkin and seeds, then boil it - it should become very soft.
2. Chop the onion, grate the carrots. Fry vegetables in a skillet.
3. Grind pumpkin, onion and carrots in a saucepan with a blender. Season with salt and pepper. Preheat the puree by turning on the stove on medium power.
4. Gradually pour in the cream and stir.
5. Cook for a total of 20 minutes. Add croutons before serving.

In combination with zucchini, pumpkin reveals its taste. To add nutritional value to your soup, cook it with potatoes for a thicker flavor.

Ingredients:

• 0.5 kg of pumpkin pulp;
• 1 onion;
• 0.3 kg zucchini;
• 1 carrot;
• 3 potatoes.

Preparation:

1. Remove seeds and skins from pumpkin and zucchini.
2. Cut into cubes, boil for 20 minutes.
3. Peel the potatoes, boil, drain the water into another container. Season with salt during cooking.
4. Fry the onions and carrots.
5. Combine all vegetables together - pumpkin, zucchini, potatoes and onions with carrots and grind with a blender, adding potato broth.

Ingredients:

• 2 processed cheese;
• 3 potatoes;
• 300 gr. pumpkin pulp;
• 1 onion;
• 150 ml cream;
• 50 gr. hard cheese;
• crackers.

Preparation:

1. Boil the pumpkin pulp. Cut into large cubes.
2. Boil the potatoes, drain the water into a separate container.
3. Chop the onion and fry.
4. Combine potatoes, pumpkin, fried onions. Grind with a blender.
5. Put the puree on the stove, turn on medium heat. Pour in the potato broth gradually. Stir.
6. When the soup boils, pour in a thin stream of cream. Add the processed cheeses, cutting them into small pieces - this will melt faster. Stir the soup constantly.
7. Grate hard cheese on a fine grater. Add to each plate before serving. Add the croutons as well.

The multicooker allows you to cook delicious puree soup from pumpkin without the hassle. Vegetables are loaded into the bowl without heat treatment.

Ingredients:

• 300 gr. pumpkin pulp;
• 3 potatoes;
• 1 onion;
• 1 small carrot;
• 2 tomatoes;
• 200 ml of cream;
• salt pepper.

Preparation:

1. Cut the pumpkin and potatoes into cubes.
2. Chop the onion even smaller.
3. Grate the carrots.
4. Cut the tomatoes into small pieces.
5. Place vegetables in a bowl, pour half a glass of water and cream. Season with salt and pepper.
6. Install the Soup program.
7. At the end of cooking, pour the prepared soup into a container and grind all the ingredients with a blender.

Pumpkin cream soup with chanterelles

In autumn, not only pumpkins are harvested, at this time you can collect forest mushrooms and also add them to the soup. The dish will conquer with its unique aroma and pop right will take an honorable place among loved ones.

Pumpkin is a versatile vegetable. It is used to prepare a wide variety of dishes, from soups and main courses to salads and desserts. We turn our attention to pumpkin soup. This is just a godsend for those who follow their figure, because pumpkin soup is low in calories and nutritious. Pumpkin soup is ideal for baby food. Children are not allergic to pumpkin - isn't it happiness for parents?

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

Here are some tips experienced chefs that will help you prepare a really tasty and healthy pumpkin soup. Before boiling 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 the soup, remember about the calorie content, but, nevertheless, the fatter the cream, the tastier the soup turns out. When serving, pumpkin soup can be sprinkled with herbs, toasted pumpkin seeds, rye or wheat bread croutons or grated hard cheese.

Ingredients:
500 g pumpkin
1 onion
3 stacks vegetable broth,
1 stack cream,
2 tbsp vegetable oil,
150 g hard cheese
2 tbsp butter,
greens, salt, pepper - to taste.

Preparation:
Cut the pumpkin in half, remove the seeds, brush inside with vegetable oil and place on a baking sheet, cut side down. Place the baking sheet in an oven preheated to 180 ° C for 1 hour. Meanwhile, fry the onion in butter until transparent. Peel the finished pumpkin and add to the onion, fry a little and pour in the broth. Simmer on 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 grated cheese. Toss and serve with herbs.

Ingredients:
1 small pumpkin
2 onions
1 head of garlic
1.5 l of 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,

Preparation:
Cut the pumpkin in half and place on a baking sheet, cut side down. Peel the onion and cut into quarters. Wrap the garlic without peeling in foil. Place 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 purée 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 onions
2 green apples,
3-5 cloves of garlic
1 tsp curry powder,
salt, white pepper, herbs - to taste.

Preparation:
Cut the peeled pumpkin pulp and potatoes into pieces. Chop the onion and garlic. Heat in a saucepan vegetable oil, 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 for another 5 minutes. Pour in hot water (about 1-1.2 l), bring to a boil, reduce the heat to medium and cook 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, sprinkle with salt, pepper and curry powder for 2-3 minutes until golden brown. Serve soup with 1 tablespoon of soup on each plate. 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 mixture of peppers,
salt to taste.

Preparation:
Cut the peeled pumpkin, potatoes, carrots and onions into cubes and boil in boiling salted water for 5-7 minutes. Place 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 bones. Chop one fillet, cut the second into pieces. Add fish to vegetables in a saucepan, pour in cream, stir, bring to a boil and immediately remove from heat. Add spices, cover and let it brew for 10 minutes.

Ingredients:
1 kg pumpkin
500 g tomatoes
1 red onion
5-6 cloves of garlic

1 sprig of rosemary
1.2 liters of vegetable broth.
For croutons:
12 slices of French baguette
5 tbsp vegetable oil,
1 yolk,
1 tbsp red wine vinegar,
1 clove of garlic
1 hot pepper
100 g of hard cheese.

Preparation:
Peel the pumpkin and cut it into cubes. Dice the onion in the same way. Wash the 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 broth and bring to a boil. Remove from heat, season with salt and pepper and cover. Prepare croutons: chop garlic and hot peppers and rub with a pinch of salt. Add yolk and vinegar and whisk. While whisking, add the butter. Grease pieces of baguette with the resulting sauce, put them on a baking sheet and bake at 180-190 ° C for 5 minutes. Sprinkle the prepared 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 pepper - to taste.

Preparation:
Peel the pumpkin and carrots, cut into cubes and simmer for 10 minutes on 1 tablespoon. butter. Pour in 1 glass 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 heat. Meanwhile, coarsely chop the nuts, rinse and dry the raisins. Sauté the nuts and raisins in the remaining butter and add to the soup.

Ingredients:
250 g pumpkin
250 g zucchini,
4-5 large mushrooms,
2 cloves of garlic
3-4 tablespoons sour cream,
1 shallot
100 ml of dry white wine,
800 ml vegetable broth,
1 tbsp butter,
salt, herbs, lemon juice - to taste.

Preparation:
Peel and dice the pumpkin and courgettes. Chop the shallots and garlic and fry in half the butter until transparent, add pumpkin and zucchini and simmer, stirring occasionally, for 5 minutes. Pour in wine and boil for 1-2 minutes over high heat. Add broth and cook, reducing heat, covered for 20 minutes. Then puree the soup with a blender, add lemon juice to taste, salt and 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 and herbs in the center.

Ingredients:
400 g pumpkin,
1 small chicken
2 carrots,
2 onions
8 slices of bacon
8 potatoes,
3-4 tablespoons vegetable oil,
salt, pepper, Provencal herbs, bay leaves, caraway seeds, sesame seeds - to taste.

Preparation:
Wash the chicken, remove the skin, cover with cold water, salt, add bay leaves, carrots, peppercorns and boil the broth. Cut the pumpkin and potatoes into cubes, add herbs, caraway seeds, vegetable oil and red pepper to taste and cook in a little salted water. Fry the bacon in a dry skillet, 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 bacon slices, sautéed onions and sesame seeds in each bowl.

Ingredients:
400 g pumpkin,
4 tablespoons vegetable oil,
3-4 carrots,
2 tsp curry powder,
2 onions
milk - how much is needed,
salt, pepper - to taste.

Preparation:
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. Season with 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 (until the soup is thick), boil, remove from heat and add curry and pepper to taste. Serve with white bread croutons.

Ingredients:
6 stacks chopped pumpkin into small cubes,
400 g soft cream cheese (or 3-4 regular processed cheese),
1 onion
2 tbsp butter,
3 stacks water,
4 bouillon cubes
½ tsp provencal herbs,
¼ tsp ground black pepper
salt to taste.

Preparation:
In butter, save the onion until soft, add pumpkin, hot water, stock cubes and spices, bring to a boil and simmer for 20 minutes. Rub the soup through a sieve or puree with a blender, add the cream cheese and heat, stirring occasionally, until the cheese is melted. Serve with herbs and croutons.

Ingredients:
250 g thin noodles
1.5 kg pumpkin,
2 onions
3 tbsp butter,
100 ml cream
¼ tsp red hot ground pepper,
salt, black pepper - to taste.

Preparation:
Boil the noodles in boiling salted water and discard on a sieve. Cut the pumpkin and onion into cubes and fry until golden brown in butter. Pour water so that it covers vegetables, add spices and salt and cook until soft. Puree the finished soup with a blender, add the noodles and cream and heat to a boil.

Ingredients:
500 g pumpkin
2 potatoes,
1 onion
2-3 cloves of garlic
1 red hot pepper,
1 stack tomato juice
100 ml cream
2 tbsp vegetable oil,
salt, black pepper, nutmeg - to taste.

Preparation:
Fry onions, garlic and hot peppers in vegetable oil for 3-5 minutes. Cut pumpkin and potatoes into cubes, add to stir-fried vegetables, cover with 2 cups of water and season with spices. Boil covered over medium heat for 20 minutes. Rub the finished soup through a sieve or puree with a blender, add tomato juice and cream and boil for another 5 minutes. Serve with herbs.

Ingredients:
600 g pumpkin,
200 g minced chicken
1 liter of chicken broth,
1 onion
1-2 cloves of garlic
2 tbsp vegetable oil,
2 cm of ginger root,
salt, black pepper, herbs - to taste.

Preparation:
Cook the pumpkin in chicken broth for 10-15 minutes. While the pumpkin is boiling minced chicken Season with salt and pepper to taste and shape the meatballs. Fry chopped onion and garlic in vegetable oil until golden brown, transfer to the pumpkin and simmer for 2 minutes. Then rub the prepared soup through a sieve. Put back on 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 (by the number of pots),
600-800 g pumpkin,
4-5 potatoes,
3-4 cloves of garlic
1-2 carrots,
2 liters of water
salt, pepper - to taste.

Preparation:
Boil chicken drumsticks in boiling water until tender, add salt at the end of cooking. Cut vegetables into cubes and place in pots. Remove the drumsticks from the broth, place one at a time in the pots and cover with the broth, not topping up to the brim by about two fingers. Close the lids and place in an oven heated to 220 ° C for 1 hour. Serve in pots, sprinkled with herbs.

Ingredients:
1.5 l of vegetable broth,
500 g pumpkin pulp,
1 onion
2-3 cloves of garlic
½ hot red pepper,
1 potato,
120 ml heavy cream
1 tbsp grated ginger
1 small pumpkin ("tureen").

Preparation:
In a saucepan, heat the stock, add the diced pumpkin and the rest of the ingredients and bring to a boil. Reduce heat and cook, uncovered, for 40 minutes. Remove hot peppers. Cut the “tureen” pumpkin in a 2: 1 ratio, remove the “lid” and remove the seeds and pulp. Lubricate the inside with oil, place in a cold oven, turn on the heat and bake for 30-50 minutes. In the meantime, purée pumpkin soup or rub it through a sieve, heat for 10 minutes, pour in the cream, stir and pour the soup into the baked pumpkin. Sprinkle toasted pumpkin seeds or cheese over the top and serve.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Healthy, bright, aromatic, dietary - everything 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. onions;
• 1 tbsp. l. vegetable oil;
• 1 tsp ginger;
• 1.5 cups of milk;
• 100 g wheat croutons;
• salt, spices - to taste.

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

Peel and finely chop the onion. We turn on the multicooker in the "Fry" mode and fry the onions 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 "Stew" mode for 15 minutes. Rub the ginger on a medium grater and add it to the finished vegetables.

Drain the broth. Beat the resulting mixture in a blender until puree.

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

We serve pumpkin soup cooked in a multicooker with croutons.

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

• Peeled pumpkin - 1 kg.
• Bulb onions - 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, cored and cut into cubes about 2 to 3 centimeters in size.

Peel and chop the onion.

Add butter to a heated frying pan. Put pumpkin cubes and onions there.

Fry the pumpkin and onions over medium heat for five minutes, stirring occasionally. This light roast will make the soup richer in taste.

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

Bring everything to a boil, reduce heat and cook for twenty minutes, until vegetables are tender.

Add pepper, salt, peeled and chopped garlic, ground cumin. Of course, you don't need to put cumin, but I highly recommend it!

Remove the pan from the heat and use a hand blender to smooth out the mixture. If you don't have such a blender, you can grind everything in a blender bowl by transferring vegetables and broth there.

Fry the pumpkin seeds in a dry frying pan.

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

Bon appetit and delicious soup!

Recipe 3, simple: pumpkin puree soup with vegetables

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

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

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

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

I used ready-made frozen pumpkin, cut into small pieces, to make the puree soup. In fact, if you are making raw pumpkin soup, you don’t have to chop it as small, cut it like a potato, or even larger.

Now peel the onion and cut it into small cubes. Pass in butter until transparent.

Peel 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.

Put the onion and carrot in a saucepan with the potatoes and pumpkin. If you love the celery flavor, two stalks, finely diced, can be added to the pot at this stage.

Pour 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 vegetables are cooked. This is not 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, place finely chopped dill on each plate, and also offer a lemon cut into quarters. Poured with lemon juice on top, pumpkin puree soup gets simply excellent taste. I borrowed this subtlety from 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 quarters of lemon are always next to sliced ​​bread.

Recipe 4: quick pumpkin cream soup with cream

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

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

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

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

Separate the finished 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, all that remains is 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 the pumpkin cream soup with any aromatic herbs (they are sold in ready-made bags in any supermarket in the spice section) of your choice. I have it dried oregano greens.

Recipe 5: pumpkin cream soup with garlic (step by step photos)

• Pumpkin 650 g
• Garlic 2 tooth
• Olive oil 1 tbsp l
• Butter 10 g
• Onion 1 pc
• Potatoes 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. Put in one layer on a baking sheet. Put 2 unpeeled garlic cloves there. Season with salt and pepper to taste. Drizzle with olive oil.

Bake for 20-30 minutes until tender. The pumpkin should be soft.

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

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

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

Add baked pumpkin and garlic squeezed from the rind. Bring to a boil and remove from heat.

Puree the soup with a hand blender. Serve with herbs, sour cream, cream or cheese. Bon Appetit!

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

• Pumpkin - 350-400 g
• Cream (any fat content) - 100 ml
• Bulb onions - 1 pc.
• Tomatoes - 1 pc.
• Salt and black pepper to taste
• Ground red pepper - to taste
• Vegetable oil - 2 tablespoons
• Garlic - 2 wedges

First, cut the pumpkin into small pieces.

Heat vegetable oil in a saucepan and sauté 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 peel it off. You can use one medium tomato or several cherry tomatoes.

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

Pour hot boiled water into a saucepan so that it covers all the vegetables. Cook until 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 beat all over again.

Now pour out 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. Season with salt and pepper to taste.

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

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

In the pumpkin cream soup with cream, the recipe for which is proposed, other vegetables are added, pumpkin in this recipe will not solo. Potatoes will make the soup more nutritious and satisfying (by the way, it can be eliminated or replaced with less celery), carrots and onions will give their taste and add variety. The soup is boiled in water, but you can boil it in 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 - your choice;
• greens, crackers, fried bacon - for serving soup.

The vegetables will be slightly fried, and so that they do not absorb a lot of oil, we will make the slicing not very small. Cut the onion into medium-sized cubes. 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.

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

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

Pour potatoes and carrot pieces into a saucepan. Fry (simmer) in oil for several minutes, until the carrots and potatoes absorb the remaining oil. Be sure to stir, the potatoes can stick to the bottom.

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

Turn off the heat, cool the soup a little. Grind everything with a blender directly in the pan into a homogeneous thick puree. Or we take out the vegetables with a slotted spoon, load them into a blender glass, grind them. We return to the saucepan with the broth, stir immediately, the soup should become thick and homogeneous, without lumps.

We put pumpkin soup on a very quiet fire, warm it up. Pour cream of any fat content into the hot soup, stir immediately 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 curl. Turn off the fire, cover the soup and leave it on the stove to brew for five minutes.

While the soup is infusing, gaining flavor, fry thin slices of bacon in a dry frying pan until crisp. We dry the cubes of bread (in a frying pan or in the oven), cut the herbs, take out the spices. We pour pumpkin cream soup into plates, add to each one what your eaters love, and invite everyone to the table. Bon Appetit!

Recipe 8: pumpkin cream soup with turkey and cream

• Ripe pumpkin - 1 kg
• Boneless turkey - 400 grams
• Cream (20-30%) - 100 ml
• Butter - 40 grams
• Onions - 1 onion
• Olive oil - 2 tablespoons spoons
• Pepper
• Turmeric

The first step is to finely chop the onion. It is better not to take Crimean sweet purple onions for the recipe, but leeks or shallots are perfect, like onions.

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

Now it's the pumpkin's turn. The hard peel is cut off from it and cut as conveniently. The inside of the pumpkin is slightly peeled with a knife and freed from the seeds.

The easiest way to make a creamy pumpkin soup is chopped into small cubes.

They are placed in a saucepan along with prepared onions and poured with a very small amount of water. The pumpkin is then left to simmer with the turmeric. A little salt should be added. Cook the 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 the turkey is fried in olive oil. It is quickly turned over, preventing the tender meat from burning. Salt and pepper the turkey to taste.

Then the pumpkin is mashed with a blender, if necessary, adding a certain amount of cream to the desired consistency. The cream soup should not be too runny, but you should also avoid making it a thick puree. Place the pre-fried turkey pieces on top. The soup is ready. Bon Appetit!

If you want to eat something light, airy and weightless, but at the same time satisfying and nutritious, then the ideal solution is pumpkin puree soup. If desired, you can add not only the usual carrots, onions and potatoes, but also more interesting ingredients: cauliflower, parsley root, celery, peas, corn. All this will give the soup additional flavors.

By the way, pumpkin soup can be cooked in meat, chicken or mixed broth, it will be even tastier!

And one more moment, very important for this soup, is the presence of spices. In the cold season, they are the ones that warm and tone up. The calorie content of a vegetable dish is only 61 kcal per 100 g, therefore it is suitable for everyone who follows a healthy lifestyle or follows a diet.

Pumpkin and potato puree soup - a step by step photo recipe

The first recipe suggests using a minimal set of vegetables for the soup (carrots, potatoes, onions, pumpkin). But the list can be diversified with any other ingredients.

By the way, if you don't like puree soups, then just don't grind it with a blender, it will be delicious too.

Your mark:

Cooking time: 40 minutes

Quantity: 4 servings

Ingredients

• Butternut pumpkin: 350 g
• Potatoes: 2 pcs.
• Carrots: 1 pc.
• Large onion: 1 PC.
• Marjoram or rammarine: 1/2 tsp
• Pepper mix: to taste
• Ground paprika: 1/2 tsp
• Salt: 1/2 tsp

Cooking instructions

The soup is ready. Serve with croutons or rye bread.

Classic pumpkin soup with cream

This beautiful and bright dish has a low calorie content. We offer the simplest and most common cooking option.

You will need:

• pumpkin - 850 g;
• loaf - 250 g;
• milk - 220 ml;
• water;
• potatoes - 280 g;
• salt - 3 g;
• cream - 220 ml;
• carrots - 140 g;
• sunflower oil - 75 ml;
• onions - 140 g.

How to cook:

1. Chop the carrots finely. Slice the potatoes. Cut the skin off the pumpkin. Remove loose fibers and seeds. Chop randomly.
2. Mix vegetables and cover with water, so that they are only covered. Boil and simmer for 20 minutes.
3. Place the chopped onion in a skillet with heated sunflower oil. Fry and send to the rest of the vegetables.
4. At this time, cut the loaf into small cubes. Fry them in hot oil, cool.
5. Beat the boiled vegetables with a blender until puree. Pour in milk, followed by cream. Boil.
6. Pour into bowls and sprinkle with croutons in portions.

Variation with milk

Any unsweetened pumpkin is suitable for soup.

To prevent the vegetable from losing its taste, you must not overcook it.

You will need:

• fresh parsley - 10 g;
• pumpkin - 380 g;
• crackers;
• onions - 140 g;
• sour cream;
• water;
• milk - 190 ml;
• salt;
• butter - 25 g.

What to do:

1. Chop the onion. Chop the pumpkin.
2. Throw butter into a frying pan. After melting, add the onion. Fry.
3. Add pumpkin cubes. Sprinkle with salt and chopped parsley. Pour in some water and simmer for 25 minutes.
4. Transfer the stewed vegetables to the blender bowl along with the liquid that remained in the pan and chop.
5. Boil milk. Pour it into the bulk and beat again. Transfer to a saucepan. Cook for 3 minutes.
6. Pour into bowls, add sour cream and sprinkle with croutons.

In broth with chicken meat

The variation will appeal to all lovers of tender, meat soup... Any part of the chicken can be used for cooking.

You will need:

• chicken - 450 g;
• lavrushka - 2 leaves;
• pumpkin - 280 g;
• Italian herbs - 4 g;
• potatoes - 380 g;
• carrots - 160 g;
• cumin - 2 g;
• onions - 160 g;
• pepper - 3 g;
• bacon - 4 slices;
• salt - 5 g.

Step-by-step instruction:

1. Pour water over the chicken meat. Sprinkle salt and pepper. Add lavrushka and boil until soft. Cool, separate from bones, cut, set aside.
2. Grind vegetables. Place in chicken broth. Sprinkle with Italian herbs, followed by cumin. Cook for 25 minutes. Beat with a blender.
3. Fry bacon in a saucepan.
4. Pour the soup into bowls. Sprinkle with chicken and top with a strip of fried bacon.

With shrimps

If you prepare in advance for winter and freeze the pumpkin, then feast on delicious soup it is possible all year round.

Celery will provide a delicate aroma to the first course, and shrimp will perfectly complement the tenderness of a pumpkin.

You will need:

• pumpkin - 550 g;
• cream - 140 ml (30%);
• butter - 35 g;
• large shrimps - 13 pcs.;
• tomatoes - 160 g;
• sea ​​salt;
• black pepper;
• chicken broth - 330 ml;
• celery - 2 stalks;
• garlic - 1 clove;
• leeks - 5 cm.

How to cook:

1. Chop the garlic cloves and leeks. Place in a saucepan with melted butter. Darken for 3 minutes.
2. Cut the pumpkin into cubes. Send to bow. Sprinkle with salt. Pour in broth. Cook for 5 minutes.
3. Add chopped tomato strictly skinless and diced celery. Cook for 25 minutes.
4. Beat with a blender. If the dish is too thick, add more broth or water. Sprinkle with pepper. Close the lid and let stand for 5 minutes.
5. Boil the shrimps in salted water for 1-2 minutes. Take out, cool and squeeze out excess moisture.
6. Pour soup into bowls. Pour the cream into the center and garnish with shrimps.

With cheese

A hearty meal to keep you warm in cool weather. The bright taste of all components will make the soup especially rich and aromatic.

• pumpkin - 550 g;
• bread - 150 g;
• potatoes - 440 g;
• water - 1350 ml;
• lavrushka - 1 sheet;
• onions -160 g;
• salt;
• garlic - 2 cloves;
• allspice - 2 g;
• processed cheese - 100 g;
• sweet paprika - 3 g;
• butter - 55 g.

What to do:

1. The main ingredient is to cleanse. Cut the pulp into pieces. Chop the potatoes.
2. Pour water over the pumpkin. Throw in the lavrushka and cook for 13 minutes.
3. Add potatoes, salt and cook for 10 minutes.
4. Chop the garlic cloves and onions. Place in butter, melted in a frying pan. Fry until golden brown.
5. Transfer to a saucepan. Sprinkle with pepper and paprika. Get the lavrushka. Beat with a blender.
6. Cut the cheese into slices, place in the soup. When it melts, close the lid and leave for a quarter of an hour.
7. Cut the bread into small cubes. Put in one layer on a baking sheet. Place in a hot oven and dry.
8. Pour the puree soup into bowls. Sprinkle with croutons.

Children's pumpkin puree soup

Pumpkin soup is thick, tender and very healthy. It is recommended to introduce this dish into the diet of children from 7 months of age. The basic recipe can be varied with various additives.

With the addition of zucchini

This delicate and delicious soup will be enjoyed by all kids.

You will need:

• garlic - 1 clove;
• zucchini - 320 g;
• milk - 120 ml;
• pumpkin - 650 g;
• water - 380 ml;
• butter - 10 g.

Step by step cooking:

1. Chop the garlic clove and put in melted butter. Darken for 1 minute.
2. Chop the zucchini. Chop the pumpkin. Place in water and boil until tender. Add garlic oil. Beat with a blender.
3. Pour in milk and boil. Children over two years old can be served with homemade crackers.

Apples

You will need:

• pumpkin pulp - 420 g;
• water - 100 ml;
• sugar - 55 g;
• apples - 500 g.

Process step by step:

1. Dice the pumpkin. To fill with water. Add the apples, peeled and peeled.
2. Cook until ingredients are soft. Beat with a blender.
3. Add sugar. Stir and boil. Boil for 2 minutes.

The recipe is suitable for harvesting for the winter. To do this, pour the ready-made soup into prepared jars, roll up and you can feast on delicious dish until next season.

Carrots

Rich in vitamins, this velvety soup will help diversify the diet of toddlers and older children. It is very easy to prepare, which is important for a young mother.

You will need:

• pumpkin - 260 g;
• olive oil - 5 ml;
• potatoes - 80 g;
• salt - 2 g;
• pumpkin seeds - 10 pcs.;
• carrots - 150 g;
• water - 260 ml;
• onions - 50 g.

How to cook:

1. Chop the vegetables. Place in boiling water. Add salt and cook for 17 minutes.
2. Beat with a hand blender. Pour in olive oil and stir.
3. Fry the seeds in a dry frying pan and sprinkle them on the finished dish.

Seeds can be eaten by children from two years old.

To make the soup not only beautiful, but also delicious experienced housewives follow simple guidelines:

1. Only fresh products are used for cooking. If the pumpkin has become soft, then it is not suitable for soup.
2. Ingredients must not be digested. This will negatively affect the taste.
3. It is better to use heavy cream, preferably homemade. With them, the taste of the soup will be richer.
4. So that the soup does not turn sour, after the components have been turned into mashed potatoes, be sure to boil it for several minutes.
5. Added to the composition of rosemary, ginger, saffron, nutmeg or hot pepper will help to add spicy notes to the dish.

Following the detailed description, it is easy to prepare a divinely delicious puree soup that will bring good health to the whole family.

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