The easiest pumpkin soup. Pumpkin puree soup for adults and children

Step 1 out of 6

Put both meat and bone in a large cauldron, cover with water and cook. There should be enough water to completely cover the chicken. Reduce the heat to medium and cover the broth with a lid. Bring to a boil and remove the lid after boiling. Reduce the heat slightly and cook the broth for about 10 minutes.

Step 2 out of 6

Carrots must be peeled and washed thoroughly, even though they are boiling. Cut the carrots into slices, and half into slices in the place of thickening. By this time, you will already have a noise in the broth. In other words, this is blood, which has already partially boiled away from the meat and boiled. It will float on the surface of the water in the form of foam. At this stage, the water must be drained from the broth, the meat must be rinsed and the bay is cooked again with clean water. If noise appears in the future, you can simply remove it with a spoon or a slotted spoon. This will make the broth clear.

Step 3 out of 6

Onions must be peeled, washed and diced, finely or coarsely as you wish. If you do not like onions, then you can put them in whole and take them out after the end of cooking. Without it, the soup will not be as tasty.

Step 4 out of 6

The bell peppers must be washed and cut into strips. The middle of the pepper must be cleaned out so that the seeds do not get into the soup. They are very bitter and often spicy.

Step 5 out of 6

Remove the skin from the pumpkin and wash. Then the pumpkin is cut into cubes, not too finely. When the broth is ready (20-25 minutes), remove the bone from it and put all the vegetables together. When the water boils, add salt and basil. Cook until tender (another 15-10 minutes). The soup should be boiling.

Pumpkin is a bright and fabulous vegetable, a real symbol of golden autumn. Juicy and sweet pumpkin is a real storehouse of vitamins and microelements: iron, potassium, calcium, magnesium. And vitamins are countless. It grows well in our latitudes, and many of us even in our own garden. Today I want to talk about how to make delicious pumpkin soup. We will look at detailed step-by-step recipes for different variations of pumpkin soup and choose the most delicious one.

The most common form of pumpkin soup is puree soup. It turns out to be very tender due to the juiciness and softness of the pumpkin.

Creamy Pumpkin Soup - Classic Step by Step Recipe

This is the most famous and simple pumpkin soup. If you have a pumpkin at home and you are wondering what to cook from it, then be sure to try this wonderful soup. It is truly vegetable, without meat additives, so it can be eaten by both vegetarians and people on a diet, as well as children like it very much. This is not surprising, because this soup is very tender, sweetish and does not need to be chewed completely. Feed your little one with pumpkin soup and he will be happy too.

For making creamy pumpkin soup you will need:

• fresh pumpkin - 500 grams,
• onion - 1 pc,
• carrots - 1 pc,
• cream 20% - 0.5 cups,
• garlic - 1 clove
• butter - 15 grams,
• olive oil - 1 tablespoon
• salt and pepper to taste.

Preparation:

1. First of all, it is necessary to sauté onions and carrots. To do this, finely chop the onion and garlic.

2. Cut the carrots in half and then into thin semicircles.

3. Cut the pumpkin into large cubes. Since later it will be stewed, softened well, and later will be ground in a blender, the size of the cubes is not too important. But too large cubes will take longer to cook.

4. Melt the butter in the bottom of a saucepan. Once it has melted to a liquid state, pour olive oil into it. Stir.

5. Saute a little onion and garlic until softer and translucent. In this case, you do not need to do a strong fire so that the onion does not burn.

6. Add the carrots to the onion and fry a little, until lightly softened.

7. Add pumpkin slices to sautéed vegetables. Pour hot water over vegetables so that it only slightly covers them. Please note that when cooking, water must be poured freshly boiled directly from the kettle. This is necessary so that the cooking temperature does not drop and the process is not disturbed. In our saucepan, everything is boiling and boiling.

Season vegetables with salt and pepper, stir and cook for 15 minutes.

8. Chop the finished vegetables with a hand blender. You can also use a jug blender. Pour the cream over the mashed potatoes while chopping and continue. The vegetables and cream combine to form a thick, thick creamy puree.

9. Place the pot of pumpkin soup back on the stove and bring to a boil. As soon as it starts to boil, shoot. Pumpkin soup is ready and ready to serve.

Pumpkin puree soup is wonderfully complemented by croutons from white bread... Fry them beforehand and serve with dinner. Bon Appetit!

Pumpkin soup with chicken and potatoes - a recipe for how to cook quickly and tasty

Pumpkin soup can be not only lean, made exclusively from vegetables, but also with the addition of delicious meat ingredients. For a simple example, you can take pumpkin soup with chicken, which is cooked with hearty chicken broth and chicken meat. Delicate chicken meat goes well with sweet pumpkin pulp.

To prepare such a soup, you will need:

• pumpkin - 500 grams,
• chicken - 400-500 grams,
• onion - 1 pc,
• carrots - 1 pc,
• potatoes - 1-2 pcs,
• celery root - 100 grams,
• parsley root (optional) - 100 grams,
• nutmeg - a pinch,
• salt and pepper to taste.

Preparation:

1. First, boil the chicken for the broth. For a leaner, more tender version of the pumpkin chicken soup, remove the skin that contains the most fat.

2. Peel the pumpkin from the pulp with seeds and peel, peel the potatoes too. Cut vegetables into large cubes. Chop the peeled onion into quarters or large cubes.

3. Place a lump of butter in a heavy-bottomed saucepan and melt over low heat. Fry the onion in oil until transparent.

4. Then add potatoes there and fry for two to three minutes. Immediately after that, add the pumpkin cubes and cook them together, stirring and over low heat, until the pumpkin lightens.

5. At this time, you can add dried parsley and celery root to improve the flavor of the chicken broth. You can use a special device that will allow you to cook the root and easily remove it back. Don't forget to add salt to the broth.

6. Add broth from a nearby saucepan to vegetables. It will take quite a bit, 2-3 ladles. Vegetables should be simmered over very low heat, not covered with broth. Cover them with a lid and simmer until the pumpkin and potatoes are cooked through.

7. When the vegetables are cooked, you must stop them in the puree. You can use a blender if you have one. If not, then a crush is suitable for mashed potatoes, and for a more delicate consistency, puree through a sieve.

8. Add chicken broth to the mashed potatoes until the consistency of a soup is pleasant to you. Stir well. Remove the chicken from the broth, separate from the seeds and cut into small pieces.

9. Place the chicken pieces in the pumpkin soup, put the pot back on the heat and bring to a boil. After that, the soup is ready and can be served. Garnish the soup with herbs.

To such wonderful soup pumpkin croutons from your favorite bread are perfect. For example, from white or grain.

Bon Appetit!

Spicy creamy pumpkin soup with ginger and bacon - a very tasty recipe

Pumpkin is a rather sweet vegetable, so all soups from it are just as sweet, but a variety of spices will help add a new and interesting flavor to the taste. For example, cinnamon is just the perfect spice for pumpkin, but it also adds sweetness, so you need something aromatic and slightly pungent. Light spicy edge. It is spicy, but not spicy. The best for this role is ginger root. You will be surprised how much the taste changes. This is delicious. We'll also add thyme, one pinch, nutmeg and quite a bit of black pepper. This will make a real spicy pumpkin soup. It is practically impossible to pull away from this by the ears.

I will give the amount of ingredients for two servings, and if you have more people, then increase everything proportionally.

For cooking you will need (for two servings):

• pumpkin - 300-400 grams,
• vegetable or chicken broth - 500 ml,
• onion- 0.5 pcs (or 1 small onion),
• carrots - 1 pc small,
• garlic - 2 cloves,
• fresh ginger - 1 teaspoon (or a pinch of dried),
• ground cinnamon, thyme, nutmeg and ground black pepper - pinch each,
• milk or cream of low fat content - 0.5 cups,
• bacon - 2-3 strips,
• green onions - 1 sprig,
• salt to taste.

Preparation:

1. First, peel the pumpkin from the tough skin and cut it into small cubes.

2. Boil the pre-cooked broth in a saucepan. Add pumpkin there and cook until tender. This usually takes no more than 10 minutes. The pumpkin should be soft. If you are using fresh ginger, take a small piece of the root, peel it and chop it into small pieces. Put to simmer with the pumpkin. Dry ginger is added afterwards, along with all the other spices.

3. At this time, finely chop the onions. Grate the carrots on a coarse grater, and peel and crush the garlic with the plane of a knife. Put all this in a skillet with heated oil and fry until golden brown.

4. When the pumpkin is ready, pour the resulting broth into a separate bowl, we will add it back to the pumpkin a little later.

5. Transfer the sautéed vegetables to the saucepan to the pumpkin and chop them all together using the hand blender, adding a little broth. If there is no hand blender, then you can grind in a blender with a jug, but then add more broth immediately. At the same time, add all the spices: dried ginger, nutmeg, thyme and pepper. Season with salt to taste.

In the process of grinding, add the cream (or milk) as well, mix thoroughly.

After that, bring the pumpkin soup to a boil again so that all the ingredients inside are warmed up.

6. Fry the bacon in a dry skillet until crisp. Then cut it into small pieces.

7. Now pour the prepared pumpkin soup into bowls. Place a large pinch in each plate grated cheese, then chopped bacon and fresh green onions on top.

Eat hot with croutons! Invite guests and feed loved ones. Try to eat the soup freshly cooked for the tastiest.

Pumpkin puree soup with cream in a slow cooker - a detailed video recipe

Pumpkin soup becomes even easier to prepare when you have a slow cooker. Based on this simple and delicious recipe you can make pumpkin soup of any variety of those that I told you today. In just a few minutes, a delicious and hearty lunch will be ready and will delight you and your family

Autumn is the time to cook delicious soups from pumpkin. If you have this vibrant sweet beauty, be sure to make pumpkin soup. Believe me, this dish will enter your diet on an ongoing basis!

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 on vegetable oil within 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- mashed potatoes, cooked in a slow cooker, 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, put 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.

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!

In a saucepan, you need to sauté chopped onions in vegetable oil. Keep it on fire until lightly browned and soft.

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

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

For puréing, you can use a hand or stationary blender. I like the second option more. Grinds perfectly.

Here is such a homogeneous, beautiful and mouth-watering soup.

This lean pumpkin puree soup can be easily prepared in a multicooker. Use "Roast" for sautéing and "Stew" for pumpkin cooking.

And if you add a handful of croutons to your plate, your dinner will be unbeatable. Also add finely chopped herbs, and then the soup will become tastier and healthier.

• 0.5 kg pumpkin;
• 500 grams of water;
• 1 onion;
• 15 g fresh garlic;
• 2 teaspoons of grated root or 1 teaspoon of dried ginger;
• 100 gr cream;
• sun-dried tomatoes - 80 gr;
• a pinch of chili.

Cooking sequence

1. Finely chop the garlic and onion, put the vegetables in a skillet to simmer in oil.
2. Cut the pumpkin into medium-sized cubes and fill with water. Cook for 5 minutes, salt, and another 15 minutes over low heat.
3. Add the ready-made onion-garlic mixture, ginger to the pot with pumpkin and cook on the stove for 20 minutes.
4. Season with cream, season with chili and beat with a blender until the most delicate consistency and the complete absence of lumps / pieces.
5. Decorate the puree soup with sun-dried tomatoes, pumpkin seeds or nuts.

ATTENTION. Ginger for soup can be taken dry and fresh. Wash the ginger root, peel and rub on a "carrot" grater, add to the soup at the rate of 1 teaspoon - for 2 servings.

You can make mashed soups with a variety of products with the addition of cream, recipes are described in detail for.

Watch a useful video of making mashed potatoes with ginger and cream:

Prepare according to the classic recipe with carrots and onions, but without adding cream.

• Suitable for a dairy-free diet.
• Cream-free pumpkin soup can be cooked in chicken broth.
• We suggest replacing the cream with processed cheese, which is thrown into the soup before dipping the blender and whipped along with the vegetables.

Serve puree pumpkin soup without cream with herbs - mint, green onions, you can sprinkle with lime or lemon juice.

Alternatively, you can make such a puree soup without frying: boil all vegetables in a saucepan with water for about 30 minutes, add milk or cream and beat with a blender.

Serve with croutons, you can grate a little into the dish hard cheese, cut into feta pieces, sprinkle with chopped dill, parsley. Thrill-seekers will appreciate the nutmeg, curry and some mashed chili. You will find a recipe for a dietary mashed potato soup.

Conclusion

Pumpkin is a dietary product that is well absorbed even by a child's body, so the pumpkin and cream soup cooked for lunch can be eaten by the whole family, including kids. The dish is easy to prepare, but it looks expensive and festive.

How else you can make pumpkin and other vegetable puree soup, you will learn from the video:

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