Pumpkin puree soup: recipes. Pumpkin soup

Calories: Not specified
Cooking time: Not indicated

The lack of meat is not a reason to refuse to prepare first courses, but an opportunity to try something new. For example, cook thick pumpkin puree soup, classic recipe which we offer you. Vegetable soups They can also be satisfying, rich, warming and very tasty. Especially if you prepare a puree soup with the addition of spices and herbs that are considered “hot” - ginger, chili pepper, red and black pepper, garlic. If you need to smooth out the scorching-sharp taste, cream or sour cream is added to such soups, but believe me, after tasting the thick aromatic soup, you are unlikely to want to change anything about it. And most likely, repeat the next day, because the soup is really very tasty, and it’s quick and easy to prepare. Everyone is in favor of having it on your menu, at least for a while. winter cold and spring vitamin deficiency. By the way, with such a set of spices and spices, the soup will also be a good vitamin boost.
Ingredients:

- Bright sweet pumpkin – 300 gr;
- potatoes – 4 pcs;
- carrots – 1 large;
- onions – 2 pcs;
- ginger root – 1 tbsp. l. in crushed form;
- garlic – 4-5 cloves (or more to taste);
- paprika – 1 tbsp. l;
- chili pepper, black pepper – 0.5 tsp each (to taste);
- vegetable oil or lard – 2 tbsp. l;
- crackers or croutons, croutons - for serving;
- cream or sour cream - optional.

Recipe with photos step by step:

To enhance the taste and aroma, fry onions, garlic and ginger in oil. Cut the garlic into small slices or cubes, cut the onion as usual for frying, and cut the ginger into small cubes.

Heat vegetable or animal fat well. First add the garlic and ginger and fry for half a minute until the aroma intensifies. Stir continuously while frying; there is no need to brown the roots. Pour in the onion, mix and continue sautéing over low heat until the onion softens.

At the same time we peel the vegetables. We cut carrots into slices or cubes, pumpkin into medium-sized cubes.

Cut the potatoes into pieces of arbitrary shape, but not large, so that the vegetables boil faster.

Add ground sweet paprika or red pepper to the pan with sautéed onions and hot chili. Lightly fry over low heat.

Pour in carrots, mix with onions and spices. Leave to simmer for about five minutes so that the carrots absorb the oil.

Add potatoes and mix too. To prevent the potatoes from sticking to the bottom, leave the heat low and stir the potato cubes two or three times with a wooden spatula.

When the top of the potatoes softens slightly, is saturated with oil and turns a bright color, pour in boiling water or broth. A little, just to cover the vegetables by 3-4 cm. Add some salt to the soup to taste. Bring to a boil, cover and leave on low heat for 12-15 minutes. Vegetables need to be cooked until soft, until fully cooked.

When the potatoes and carrots become soft, add the pumpkin pieces to the pan with the soup. Cook for about ten minutes until the pumpkin is cooked through.

We pour the broth into a separate container; we will need it later. Puree the vegetables with an immersion blender in homogeneous mass.

IN vegetable puree gradually pour in the broth, bringing the soup to the desired thickness. Place on low heat, warm, but do not boil. If desired, you can add cream or sour cream at this stage. Remove from heat and leave to steep under the lid.

To serve, cut the bread into small cubes and dry in a frying pan without oil. Pour it hot vegetable puree soup on plates, sprinkle with crackers, ground black pepper, chili pepper flakes and serve.

Bon appetit!
Instead of croutons you can serve with soup

Step-by-step recipes for pureed pumpkin soup for every taste - a classic version of preparation and improvisation

2017-10-12 Valentina Sergeeva

Grade
recipe

1458

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

2 gr.

9 gr.

Carbohydrates

9 gr.

131 kcal.

Option 1: Classic pumpkin soup

When the colors of summer are fading and there is less and less sun and good mood, it’s time to attract positive emotions with aromatic and appetite-stimulating pumpkin soup. Thanks to the excellent keeping quality of pumpkins, you can delight yourself, friends and loved ones with puree soups various recipes until spring. The brightly colored fruit contains reserves of carotene, vitamins and microelements that will fight autumn and winter vitamin deficiency better than any pills.

Ingredients:

300-350 grams of ripe pumpkin;
1 glass heavy cream (20-35%);
1 head onions;
1-2 cloves of garlic;
2 carrots;
1-1.5 tablespoons of vegetable oil;
50 grams of butter;
2-3 slices of white bread;
a small bunch of fresh parsley;
spices and salt to taste.

Step-by-step recipe for classic pumpkin puree soup:

Prepare all the vegetables: cut off the woody rind from the pumpkin, peel the carrots, onions and garlic cloves.

Sauté finely chopped carrots and onions in butter until light golden brown.

Cut the pumpkin pulp into a medium cube and add to the carrots and onions for 5-7 minutes.

Place the browned vegetables in a deep saucepan with a thick bottom. Pour boiling water over so that all vegetable mix ended up under water (plus 2-3 cm from above). Add salt and spices and cook over low heat for a quarter of an hour.

Remove the crusts from the slices of white bread and cut them into small cubes.

Cut the garlic cloves in half and place in a preheated frying pan. vegetable oil. Fry for 5 minutes so that the oil absorbs all the aroma of the garlic. Remove the garlic. Lightly brown in flavored oil bread cubes, stirring with a spatula so that they are well soaked and toasted on all sides.

Using an immersion blender, puree the vegetables in the pan, adding warmed cream.

Wash and finely chop a bunch of parsley.

Serve the pumpkin puree soup into deep bowls, sprinkling garlic croutons and greens. Bon appetit.

Option 2: Pumpkin puree soup - quick recipe

Ingredients:

1/4 medium pumpkin (400-450 grams);
a pinch of ginger;
a pinch of turmeric;
a pinch of dried garlic;
1 leek stalk;
50 grams of butter;
salt to taste.

How to quickly make pumpkin puree soup:

Remove the insides (seeds, fibers) from a piece of pumpkin and cut it into several pieces to make it easier to trim the oak skin. Rub the peeled pulp on a grater.

Rinse under the tap and finely chop the leek.

Place the pumpkin and leeks you have prepared in the pan. Pour boiling water from the kettle (5-6 cm from the top). Cook for 5 minutes over medium heat.

Add ginger, turmeric and garlic to the pan. Stir and cook for another 5 minutes. For greater homogeneity, puree the soup in a blender.

Divide the aromatic pumpkin soup into bowls and top with a small slice of butter.

Option 3: Pumpkin soup with chicken

Ingredients:

500-550 grams of peeled pumpkin pulp;
1 chicken breast without skin (about 300 grams);
1 onion;
1 carrot;
1 sweet bell pepper;
a pinch of dried ginger;
30-40 milliliters olive oil;
sea salt taste.

Rinse chicken breast under the tap, place in a saucepan, fill with 2 liters of filtered water. Cook until done, skimming off the foam with a spoon.

Peel the carrots, peppers and onions and cut into strips or cubes. Leave a small part of the pepper to decorate the dish. Saute the vegetables in a frying pan in olive oil. Season the roast with a pinch of ginger. After 5 minutes, cover with a lid and simmer on low heat.

Remove the chicken breast from the broth and remove the meat from the bones.

Chop the pumpkin pulp into cubes or small slices and place in a pan with fresh chicken broth. Add some salt. Cook until the pumpkin is done.

Chop some of the poultry meat nicely and return the rest to the pan. Add roasted pumpkin and chicken to the broth. Using an immersion blender, puree all the soup ingredients.

Divide the bright pureed soup between bowls and garnish cold cuts and pieces of bell pepper.

Option 4: Pumpkin puree soup with seafood

Ingredients:

400-500 grams of peeled pumpkin;
5 medium potato tubers;
a bunch of green onions;
3-4 cloves of garlic;
celery root;
200 milliliters of cream;
60 grams of butter;
200-250 grams of mussels;
200 grams of peeled squid in rings;
200 grams of shrimp;
salt and spices to taste.

How to cook - step by step recipe:

At the first stage, prepare all the products. Try to peel the celery root well and sparingly. Cut off both ends of the root, peel the remaining part in the same way as potato tubers, cutting off the skin. Seafood, as a rule, ends up frozen. Thaw them.

Cut celery, potatoes and pumpkin into cubes. Place in a deep saucepan and add water so that it covers the vegetables. Cook for a quarter of an hour after boiling. Add grated cloves of garlic (2-3 to taste). Make a puree with a blender, add salt and add boiling water from the kettle.

Shrimp are most often sold unpeeled, so it is necessary to remove their shells. First, tear off the head, remove the remaining shell (from head to tail), the legs and tail will fall off in the process. Rinse the mussels, making sure there are no pieces or crumbs from the shells. Pour mussels and shrimp into boiling puree, stir, season with cream. Boil the boiling soup for 7-10 minutes.

Fry the squid rings in a frying pan in butter along with finely chopped green onions.

Divide the pumpkin soup with seafood into bowls and add a few golden-brown squid rings and onions to each serving. Bon appetit.

Option 5: Pumpkin puree soup with smoked meats

Ingredients:

1/2 small pumpkin (400-450 grams);
200-250 grams of smoked meats (sausage, bacon, meat);
cayenne pepper on the tip of a knife;
2 cloves of garlic;
30 milliliters of olive oil;
1.5-2.5 liters of meat broth;
2-3 heads of onions;
a bunch of parsley;
salt to taste.

How to cook - step by step recipe:

Remove the pumpkin pulp from the skin and inside. Peel the onions and garlic cloves.

Cut the smoked meat into strips and brown in a frying pan in olive oil. Transfer to a plate.

In the same frying pan with the remaining oil, lightly simmer finely chopped onion and garlic for 5-7 minutes, season with cayenne pepper. Add the diced pumpkin pulp and simmer a little under the lid.

Transfer the contents of the frying pan to the saucepan and add meat broth. Boil and cook for a quarter of an hour. Puree with a blender. Place smoked meats in a saucepan, stir, let stand covered for 10 minutes. When serving, add green parsley sprigs to each serving.

Option 6: Pumpkin soup with vegetables

Ingredients:

1/2 medium pumpkin (about 500 grams);
3-4 potatoes;
2 small onions;
1 large carrot;
1 jar of sour cream (250-300 grams);
1 large bell pepper;
1.5-2 cups of rich meat broth;
15-20 milliliters of olive oil;
150-200 grams of rye and white crackers;
salt and spices to taste.

How to cook - step by step recipe:

Peel all vegetables and pumpkin. Finely chop the carrots, peppers and onions and place in a cauldron (or a pan with a thick bottom and walls). Fry a little with a minimum of oil.

Cut the potatoes and pumpkin pulp into small slices. Immediately add potatoes to vegetables and stir. If desired, add some of your favorite spices and salt. After 5-7 minutes, add the pumpkin and pour in the meat broth. Simmer under the lid until the vegetables are ready.

Puree the vegetables (in a food processor or blender). Serve the pumpkin puree soup into bowls, add a couple of spoons of sour cream and a handful of crouton mix into each bowl.

Option 7: Pumpkin puree soup with cheese

Ingredients:

350-400 grams of gymnosperm pumpkin pulp;
3-4 carrots;
2-3 cloves of garlic;
1 large onion;
50-70 grams pumpkin seeds;
a pinch of curry or nutmeg;
20-30 milliliters of cognac;
2 tablespoons olive oil;
100 milliliters of warm milk;
200 grams of grated cheese or soft goat cheese;
sea salt to taste;

How to cook - step by step recipe:

Peel the woody skin from the pumpkin and scrape out the seeds. Pumpkin seeds of this variety do not need to be peeled (they are without peel). Rinse the part and dry the seeds, shaking, in a hot frying pan until lightly cooked.

Peel and chop (in any convenient way) the onion, carrots and garlic. Sauté the vegetables in olive oil directly in the pan while you cut the pumpkin into cubes. Stir all the cuts in a saucepan, add water and salt. Boil for 20 minutes until done.

Puree the vegetable mass, adding milk and cognac. Bring to a boil.

If you have grated cheese, then you can add it directly to the saucepan with the puree and stir until it dissolves. Slices soft cheese They will look great in a bowl of soup.

Option 8: Pumpkin puree soup without cooking

Pumpkin soup- puree This recipe can rightfully be considered one of the fastest first courses made from pumpkin. There is nothing easier than taking and mixing all its delicious ingredients.

Ingredients:

300-350 grams of peeled pumpkin;
1 cup pumpkin seeds;
1 bag of coconut flakes (about 50 grams);
1 large ripe bell pepper;
a pinch of turmeric;
1 clove of garlic;
100-150 milliliters of boiled water;
salt to taste.

How to cook - step by step recipe:

Grind pumpkin seeds for 5-6 seconds in a coffee grinder. Pour the grind into a container with water. The husk will float to the surface, and the useful part will remain at the bottom. Remove the husks and drain the water. Transfer the cleaned grinds into a blender bowl. It is optimal to use a stationary device; you can put larger pieces into it, and the consistency of the soup will be more delicate.

Slice the pumpkin (as desired). Peel and chop the peppers and garlic. Place everything in a blender bowl. Add coconut flakes, a little salt, water and a pinch of turmeric. Puree all ingredients.

Pour into plates. This interesting recipe supporters will love pumpkin soup healthy eating and vegetarian cuisine.

Be sure to try at least one of the recipes presented. I would like to hope that pureed pumpkin soup will firmly enter your life and remain one of your favorite treats.

The classic recipe for pureed pumpkin soup is an essential attribute cookbook Slavic cuisine. Since ancient times, people have known that pumpkin is unique product, which can have a beneficial effect on digestive system, provide the body with necessary nutrients and microelements.

In fact, pumpkin is a very popular vegetable, from which you can prepare not only porridge, but also soups and even desserts. Pumpkin puree soups are often prepared for young children. Although adults who care about their health should pay attention to this simple and nutritious dish.

Let's look at a few recipes for making classic and new pumpkin puree soups.

Classic recipe for making creamy pumpkin soup

IN classic version Pumpkin puree soup is prepared with water or vegetable broth with the addition of a small amount of cream. This recipe can be called the simplest. This soup is prepared quite quickly, and all the products we need are simple and quite affordable.

Ingredients:

Pumpkin – 1 kg
Water or broth – 1.5 l
Onions – 2 pcs.
Carrot – 1 pc.
Garlic – 1 clove
Cream – 200 ml
Butter – 10 g
Salt, ground pepper - to taste
Ground nutmeg - to taste

Preparation:

Peel and seed the pumpkin and cut it in large pieces.
Peel the carrots and cut into cubes.
Fill the pumpkin and carrots with water and boil on the stove until tender.
Cut the onion into cubes, and also cut the garlic into cubes with a knife.
Fry the onion in butter until golden brown. Add the garlic and fry for another half a minute until light garlicky smell.
Mix pumpkin, carrots and onions and chop using a blender.
Add cream to the vegetables and simmer on the stove. If the puree soup is too thick, you can add a little water or broth.
Add spices and salt to taste. Cook the puree soup for a couple more minutes.

Serve the soup hot. If desired, you can sprinkle it with chopped herbs or serve with garlic croutons. It turns out very tasty! Bon appetit!

Calorie content of puree soup with pumpkin:

The calorie content of puree soup may vary depending on the composition and ratio of products. On average, 1 serving (300 g) of pumpkin soup contains:

Calories: 102 kcal.

Fat: 5.2 g.

Proteins: 3.0 g.

Carbohydrates: 14.8 g.

If you prefer more hearty soups, you can make a creamy puree soup from pumpkin and chicken or turkey. It is most convenient to use poultry fillet for these purposes, but if you wish, you can boil the legs until cooked and remove the meat from them.

Ingredients:

Pumpkin – 600 g
Chicken or turkey fillet – 300 g
Onion – 1 pc.
Garlic – 1 clove
Carrots – 1 pc.
Cream – 100 ml
Butter – 10 g
Pepper, salt - to taste
Greens - to taste

Preparation:

Boil chicken or turkey fillet in salted water until tender. Remove from the broth and leave to cool.
Peel the pumpkin and cut into cubes.
We also peel the carrots and cut them into rings.
Fry the onion in butter until golden brown.
Add the diced clove of garlic to the onion, stir and remove the pan from the heat.
Combine pumpkin, chicken fillet and onion and grind using a blender until smooth. Transfer to a frying pan and add a little chicken broth and cream. Boil the dish, salt and pepper to taste.
Pour the puree soup into bowls and sprinkle with chopped herbs. Serve to the table. We treat our loved ones to delicious and healthy dish. Bon appetit!

Puree soup with potatoes is richer and more nutritious. It can be prepared both in autumn and winter. To prepare a dish in winter period the pumpkin is often peeled, diced and frozen.

Ingredients:

500 g pumpkin
2 - 3 potatoes
1 carrot
1 onion
Glass of cream (10%)
Spices (paprika, nutmeg, black and red pepper) - to taste
Salt - to taste

Preparation:

Clean and wash the pumpkin. Cut into large cubes.
We also clean the carrots and cut them into large rings.
Boil the pumpkin and carrots until tender.
Cut the onion into cubes and fry until golden brown in a frying pan.
We also peel the potatoes, cut them into large pieces and boil them.
Take the vegetables out of the water and mix with potatoes and onions. Grind into puree using a blender and transfer to a deep frying pan or saucepan.
Add cream to the puree and a little broth in which the pumpkin was cooked. Bring to a boil, add salt. Add spices to your taste, boil for another 5 - 10 minutes, cover with a lid and remove from heat.

Serve the dish hot. If desired, you can sprinkle it with chopped herbs. It will be delicious!

Pumpkin soup in a slow cooker - a simple recipe

The multicooker has long been an indispensable assistant for many housewives. Indeed, in a slow cooker you can very easily prepare the most different dishes, including pumpkin soup. To make a creamy soup in a slow cooker, just boil all the vegetables, then remove them and grind them in a blender. To achieve more spicy taste, you can first fry the onion directly in the thicket, then add the vegetables and set the “Cooking” mode.

Ingredients:

Peeled pumpkin – 500 g
Potatoes – 400 g
Onion – 1 pc.
Carrots – 1 pc.
Salt, spices - to taste
Butter - for frying

Preparation:

Peel the pumpkin, potatoes and carrots, cut into large pieces.
Cut the onion into cubes.
Turn on the multicooker in the “Fry” mode and fry the onion in butter until golden brown.
Place potatoes, pumpkin and carrots in a bowl. Add a little boiled water or vegetable broth and set the “Cooking” mode.
When the vegetables are boiled, transfer them to a separate container and grind them using a blender.
Place the resulting mass back into the multicooker bowl and simmer for another 10 minutes. If necessary, you can dilute the soup Not big amount water or broth.
Salt and pepper the puree soup to taste. Turn off the multicooker, close the lid and let the dish sit for 15 - 20 minutes. To make the soup even more aromatic, you can sprinkle it with chopped parsley.

The soup should be served hot. It goes well with garlic croutons or white bread. Bon appetit!

Pumpkin soup itself is a very healthy dish that allows the body to get a lot of useful minerals and microelements. If you cook it with spinach, it will become even more healthy and nutritious.

Pumpkin and spinach soup are prepared in different ways. Some housewives prefer to mix and puree the ingredients. Others, on the contrary, cook pumpkin and spinach separately, after which they lay out the puree in layers, getting a very beautiful two-color puree soup.

Ingredients:

Pumpkin – 500 g
Spinach – 2 cups
Tomatoes – 3 pcs.
Onion – 1 pc.
Carrot – 1 pc.
Garlic – 1 clove
Butter – 10 g
Spices, salt, sugar - to taste

Preparation:

Dice the onion and three carrots on a grater. We also cut the garlic small cubes.
Fry the onion until golden brown, add carrots and garlic to it. Fry everything together.
We cut the tomatoes and scald them with boiling water. Peel them and cut them into pieces.
Add tomatoes to the fry, butter and some boiled water. Simmer the sauce for about 10 minutes. Taste it and add salt, sugar and spices.
Clean and cut the pumpkin into small cubes. Add to tomato sauce and simmer everything together until the pumpkin becomes soft.
Transfer to a separate container and puree the soup using a blender.
Chop the spinach and simmer over low heat.
Mix pumpkin soup with spinach and serve. Bon appetit!

The soup prepared according to this recipe turns out very tasty and healthy. You can cook it using meat or vegetable broth, but if you don’t have one, it will also work. plain water. It is better to leave the shrimp whole, i.e. do not grind with pumpkin. Usually they are placed on the bottom of the plate, covered with mashed potatoes and a couple of tails are placed on top to decorate the dish.

Ingredients:

Peeled pumpkin – 500 g
Onion – 1 medium onion
Boiled peeled shrimp – 250 g
Potatoes – 2 pcs.
Cream – 200 g
Vegetable oil
Broth or water – 600 ml
Green onions – bunch
Ground pepper - to taste
Salt - to taste

Preparation:

Peel the potatoes and cut them into small cubes.
We also cut the pumpkin into cubes.
Cut the onion into cubes.
If necessary, boil and peel the shrimp to get ready-made tails.
Pour oil into a saucepan or cauldron and fry the onion until light golden brown.
Add potatoes and pumpkin to the onion, add broth or water and let it simmer. If desired, you can add your favorite spices, such as pepper and bay leaf.
When the vegetables are stewed, grind them using a blender until pureed. Pour in the cream, mix thoroughly, salt and pepper to taste.
Fry the shrimp in a frying pan for a couple of minutes.
Place the shrimp in serving bowls and pour the soup over the puree. Place a few tails on top.

Sprinkle the soup with chopped green onions and serve to the table. Bon appetit!

Simple pumpkin soup with cheese

Soups with cheese have long been loved by many housewives thanks to their excellent taste qualities and ease of preparation. Cheese soups cooked with chicken, sausages, potatoes and even pumpkin. Let's look at how to prepare pumpkin cheese cream soup at home. So let's get started.

Ingredients:

Pumpkin (pulp) – 650 g
Onion – 1 pc.
Garlic – 1 clove
Spices (pepper, salt, paprika, rosemary) - to taste
Salt, sugar - to taste
Sour cream – 2 tbsp. spoons
Processed cheese – 100 g
Butter – 10 g

Preparation:

Peel the pumpkin and cut into cubes.
Three cheese on a grater. To make this easier, you need to leave it in freezer for 20 - 30 minutes.
Cut the onion into cubes and fry in butter until light golden brown.
Chop the garlic with a knife and add to the onion. Fry for no more than half a minute.
Add the chopped pumpkin to the pan and fry everything together for 5 minutes.
Add a little water and simmer the pumpkin until it becomes soft.
Place the vegetables in a bowl and puree them using a blender.
Return the resulting mass back to the pan, add sour cream or cream and grated cheese. Mix the soup, add salt and add your favorite spices. If necessary, add a little boiled water.
Boil the creamy soup with cheese for another 3 – 5 minutes. If desired, sprinkle with herbs and serve with white bread or croutons. Bon appetit!

A very tasty and healthy puree soup can be made from broccoli and pumpkin. This wonderful soup turns out to be satisfying and rich, even without meat. In addition, it is a real storehouse of vitamins, which is especially important in winter time. So let's get started.

Ingredients:

Pumpkin (pulp) – 700 g
Broccoli – 400 g
Carrot – 1 pc.
Onion – 1 pc.
Garlic – 1 clove
Butter – 10 g
Cream - 200 ml
Water – 500 – 600 ml
Salt, spices - to taste

Preparation:

Cut the onion into cubes, grate the carrots.
Peel the pumpkin and cut into large pieces.
We wash the broccoli and divide it into florets.
Fry the onion in butter until light golden brown, add chopped garlic and carrots.
Place the pumpkin in the pan, add water to cover the vegetables and add on top of the broccoli.
Simmer the vegetables until they become soft. This usually takes about half an hour.
Grind the pumpkin and broccoli using a blender.
Simmer the cream soup in a saucepan for another five minutes. Add cream, favorite spices and salt. Simmer for a couple more minutes and remove from heat.

Serve the soup while it is still hot. We enjoy a simple, tasty and healthy dish that even children like. Bon appetit!

If you want to make a rich and tasty vegetable soup, be sure to try creamy soup with lentils and pumpkin. This dish is very easy to prepare. It is better to boil the pumpkin in vegetable broth, but in the absence of such, you can use milk or plain water.

Ingredients:

Red lentils – 150 g
Pumpkin – 400 g
Onion – 1 pc.
Garlic – 1 clove
Vegetable broth (or water)
Vegetable oil – 2 tbsp. spoons
Ground pepper, salt - to taste
Ginger - to taste

Preparation:

Peel and chop the onion into smaller pieces.
Chop the garlic into cubes using a knife.
Cut the pumpkin into large cubes.
We wash the lentils.
In a deep frying pan or saucepan, sauté the onion. At the end, add chopped garlic and ginger.
Add pumpkin and lentils. Add broth or water to lightly cover the pumpkin.
Simmer the pumpkin over low heat until it becomes soft. This usually takes 15 – 30 minutes.
Grind the soup to a puree using a blender. Salt to taste.
Place on plates and season. If desired, you can sprinkle the soup with chopped herbs or decorate with pumpkin seeds. Bon appetit!

Dietary puree soup from pumpkin and celery

This recipe will definitely appeal to girls who watch their figure. Pumpkin puree soup with celery is low in calories and has a large amount of minerals and trace elements.

It's quite easy to prepare. Both root and stalk celery are suitable for preparing this dish. You can also add new flavor notes to the dish using your favorite spices, for example, basil, oregano, nutmeg, paprika and others.

Ingredients:

Pumpkin – 600 g
Celery – 100 g
Potatoes – 2 pcs.
Onion – 1 pc.
Carrots – 1 pc.
Vegetable oil or butter - for frying
Water or vegetable broth
Spices and salt - to taste
Greens - to taste

Preparation:

Cut the pumpkin into cubes, potatoes into cubes or strips.
Cut the onion into cubes, grate the carrots. Chop the celery.
Fry the onion in a frying pan or in a saucepan until golden brown, add the carrots and fry for another three minutes.
Add pumpkin and potatoes and fry everything together.
Add water or vegetable broth to lightly cover the vegetables.
Simmer the vegetables in a saucepan or casserole until the potatoes are cooked.
Grind the boiled ingredients using a blender and place the puree back into the saucepan.
Bring to a boil, salt to taste and add your favorite spices. If the soup turns out to be thick, you can dilute it with water or add cream.
Cook the puree soup for another 3 – 5 minutes, then sprinkle with chopped herbs and cover with a lid.

Serve the soup while it is still hot. Bon appetit!

How to cook pumpkin puree soup correctly

There are recipes for making pumpkin puree soups. great amount. However, they are all prepared according to a similar principle. To begin with, pumpkin, as well as other vegetables, are boiled, baked or stewed. After which all components are crushed to a puree using a blender.

You can make puree soups from pumpkin alone, or combining it with meat, chicken, turkey, mushrooms, various vegetables and even fruits. Milk or cream complements the taste of pumpkin soup well. For 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 puree soups. Also very tasty dish can be obtained by adding to soup coconut milk or wine. Cheese puree soups with pumpkin are richer and more nutritious. Their taste can also be enhanced with chopped herbs, garlic or spices.

Recipes for light, tender, rich in taste and aroma pumpkin puree soups will make the autumn menu festively joyful and sunny!

Pumpkin puree soups are very popular in the fall. Tender, aromatic, appetizing, similar to a warm sunny day in the forest - they are very simple to prepare and bring great health benefits. Besides, no matter how much pumpkin you eat, you will never get better from it.

Pumpkin soups are popular on different continents. In Italy they are prepared with rice, cheese and wine. In Haiti it is mandatory to serve New Year. In America, not a single Halloween is complete without this dish. A milk soup with pumpkin - one of national dishes in Uzbekistan.

We offer you various, very tasty and unusual recipes. healthy puree soups from pumpkin.

Recipe 1. Simple pumpkin puree soup

Ingredients: 700 g peeled and seeded pumpkin, 1 onion, 2 tablespoons butter, 1 liter chicken broth, 1 carrot, 2 teaspoons curry powder, salt to taste.

Divide the pumpkin and carrots into small slices. Finely chop the onion. Melt 1 tablespoon of butter in a thick-walled saucepan, add the onion and fry over low heat until browned. Then add the remaining oil, add the curry, simmer for 1 minute, add the pumpkin and carrots, pour in the broth, add salt to taste (about 1/3 teaspoon), bring to a boil over high heat and, reducing the heat, simmer covered for 20 minutes. Then use a blender to puree the soup, bring to a boil again and remove from the heat. You can diversify this soup by adding boiled meat, meatballs or vegetables such as leeks, celery, and potatoes. And if you need to cook lean puree soup pumpkin, replace the butter in this recipe with vegetable oil, and use vegetable broth.

Recipe 2. Pumpkin puree soup with shrimp

Ingredients: 700 ml vegetable broth, 400 g pumpkin pulp, 200 g raw peeled shrimp, 2 potatoes, 125 ml cream, 1 small onion, 1 hot pepper, 2 tablespoons vegetable oil, 3 green onions, sugar, sea salt and black pepper to taste.

Chop the pumpkin coarsely and the onion very finely. Peel the potatoes, dice them, place the vegetables together with 1 tablespoon of vegetable oil in a thick-walled pan, simmer, pour in the broth and cook until soft, about 20 minutes. Then turn into puree, pour in cream, put on fire, let it boil, salt, pepper and add sugar to taste. Finely chop the hot pepper. Fry the shrimp in the remaining oil for about 3 minutes, add hot peppers and simmer for another 1 minute. Finely chop the green onions. Place the shrimp in plates, pour over the puree soup and serve, sprinkled with chopped green onions or any other herbs you like.

Recipe 3. Pumpkin soup with chicken and bacon

Ingredients: 300 g chicken fillet(breasts), 500 g pumpkin, 1 liter chicken broth, 140 g smoked bacon, 2 carrots, 1 tablespoon olive oil, 1 onion, salt, parsley and sour cream for serving.

Cut the chicken breast into small cubes. Peel the onion and finely chop. Heat olive oil in a thick-walled pan, add meat and onions. Fry over low heat, stirring constantly, for about 7 minutes, until the onion is browned. Add diced pumpkin and carrots to the onion, pour in the broth and cook for 20 minutes. Add salt to taste. Using an immersion or regular blender, puree the soup until smooth, pour back into the pan and reheat. Fry thinly sliced bacon until crispy. Ladle the soup into bowls, add the bacon, and top with parsley. Serve with sour cream.

Recipe 4. Pumpkin puree soup with tomatoes and aromatic herbs

Ingredients: 800 g pumpkin, 500 g large fresh tomatoes, 4 tablespoons olive oil, 1 sprig green basil, 1 onion, 1 clove garlic, 1 sprig each thyme and rosemary, 1.2 liters chicken or vegetable broth, a handful of pumpkin seeds, white pepper and salt to taste.

Preheat the oven to 200°. Peel the pumpkin from seeds and peel and cut into large slices. Cut the tomatoes in half. Peel the onion and cut into quarters. Place the prepared vegetables on a baking sheet lined with baking paper, pour in olive oil, and top with aromatic herbs - thyme, basil and rosemary. Place the vegetables in a hot oven for 35 minutes. Remove the pan several times and stir its contents. Remove the baked vegetables from the oven. Remove aromatic herbs. Peel the garlic. Remove the skins from the tomatoes. Grind the baked vegetables together with garlic in a blender. Place the finished puree into a saucepan, pour in the broth and bring to a boil. Serve seasoned with salt and pepper and garnished with pumpkin seeds.

Recipe 5. Pumpkin puree soup with cheese

Ingredients: 700 g of pumpkin pulp, 4 tablespoons of sour cream with a fat content of 15-20%, 70 g of Parmesan cheese, 200 ml of cream with a fat content of 11%, 1 onion, 1 teaspoon of salt, 3 cloves of garlic, ground red pepper on the tip of a knife, 3 tablespoons spoons of olive oil, ground black pepper on the tip of a knife, a pinch of nutmeg, 400 ml of water.

Finely chop the onion and garlic. Heat the oil in a thick-bottomed saucepan and brown the onion and garlic. Cut the pumpkin into small cubes, place in a pan with onions and fry everything together for 5 minutes, then pour in water, let it boil, reduce heat and cook over medium heat for 10-12 minutes until the pumpkin softens. Then beat the vegetable mass until pureed, bring to a boil again, add cream, salt and season nutmeg, pepper and keep on low heat for another 3-4 minutes. Remove the pan from the heat, cover and let the pumpkin puree soup simmer for about 15 minutes. Serve hot, with sour cream, sprinkled with grated cheese. Instead of Parmesan, you can use any other cheese you like.

Recipe 6. Pumpkin puree soup in a slow cooker

Ingredients: 300 g pumpkin pulp, 1 carrot, 2 onions, 4 potatoes, 2 cloves garlic, 400 ml cream, 1 tablespoon vegetable oil, butter, sea salt and a handful of pumpkin seeds.

Peel and cut the vegetables. Turn on the multicooker in the “baking” mode and, after pouring vegetable oil, fry the prepared vegetables - onions, garlic, pumpkin, carrots and potatoes - under a closed lid. After the “ready” signal, switch the multicooker to the “stew” mode. After 1 hour, pour vegetable stew into another bowl and puree. Add cream to the resulting mass. Mix well. If the soup turns out thick, add a little boiled water. Then heat it well, but do not boil. Serve sprinkled with chopped herbs and garnished with pumpkin seeds.

Recipe 7. Sweet creamy pumpkin soup

Ingredients: 500 g pumpkin pulp (without seeds and skin), 500 g sweet and sour apples, 1 clove of garlic, 1 onion, 250 ml cream 22% fat, 750 ml water, 1 tablespoon each vegetable and butter, white ground pepper, salt to taste, cinnamon on the tip of a knife, 1 teaspoon dried thyme, 1 tablespoon sugar (preferably brown), a few sprigs of parsley for serving.

Remove the core and peel from the apples and cut into small slices. Cut the pumpkin into slices of the same size. Peel the onion and garlic and chop finely. Heat vegetable oil and butter in a saucepan and fry the onion and garlic until golden brown. Then add apples, pumpkin, pepper, salt, sugar, cinnamon and thyme, pour in water, let it boil and cook covered over medium heat for 20 minutes. Grind the prepared vegetables to a puree in a blender, pour in the cream, heat (without boiling), pour into plates and serve, garnished with fresh herbs.

1. To complete the taste, pumpkin puree soup can be seasoned with a variety of spices. Pumpkin is friends with black pepper, nutmeg, bay leaf, sage, rosemary, ginger and garlic.

2. All ingredients for the soup must be very well boiled, the meat must be boned and disassembled into pieces.

3. To prevent the soup from turning sour, you need to bring it to a boil after turning it into puree.

4. For better absorption, pumpkin puree soup should be eaten with sour cream, cream, butter or vegetable oil: beta-carotene, which pumpkin is rich in, is a fat-soluble vitamin.

5. Great addition Pumpkin puree soup includes homemade toast, croutons and croutons. They can be prepared from different varieties bread, with cheese, garlic, tomatoes, herbs and aromatic herbs.

Fragrant and appetizing, tasty and healthy, light and at the same time nutritious pumpkin puree soups will protect against the autumn blues, strengthen the immune system, help you stay in great shape and in a great mood– in general, it is difficult to find a more suitable dish for the autumn table.

A plate of fiery orange delicacy with an island of greens and sour cream, which contains so many vitamins and minerals, is a piece of sunshine on your autumn menu. Eat for your health!

If you want to surprise the whole family with an unusual treat, you should prepare pumpkin puree soup. The family members have not tried this delicacy yet, so they will ask for more. The dish has a rich taste and pleasant aroma. In addition, it is very healthy and appetizing.

Ingredients:

vegetable oil – 40 ml;
water – 600 ml;
onions – 2 pcs.;
pumpkin – 1 kg;
cream – 200 ml;
garlic – 4 cloves;
salt - to taste;
ground black pepper - to taste.

Preparation:

1. Let’s start preparing the soup according to the classic recipe with photos step by step. First, let's prepare necessary ingredients, everything should be at hand.

2. Peel the onion, chop finely, add to the pan. Fry over low heat for 8 minutes.

3. Chop the peeled garlic and add to the onion. Fry for another 1 minute.

4. Wash the pumpkin, cut off the skin, cut into small cubes. Add the pumpkin to the rest of the ingredients and cook for another 2 minutes. Pour water into the pan, add salt and pepper. Bring the mixture to a boil, cook for no more than 20 minutes.

5. Place the dishes and contents aside and grind the mixture with a blender. Pour cream into the dish, add salt and pepper if necessary. Mix everything well and serve.

6. All that remains is to taste the soup and make sure that it is beyond competition.

The delicacy is not only tasty, but also healthy. Even a novice cook can prepare it.

Cream soup

The classic recipe involves the use of cream. With them, the treat acquires a rich taste and amazing aroma. Even while cooking, it becomes clear that the hostess is preparing a real cooking masterpiece.

Note! The dish contains a minimal set of ingredients, which makes the cook’s task easier. You don’t have to spend a lot of time preparing the ingredients; the delicacy will be ready in 30 minutes.

Ingredients:

Nutmeg – 1 pinch;
onion – 1 pc.;
carrots – 1 pc.;
salt - to taste;
pumpkin – 700 g;
black pepper – 1 pinch;
water – 1.5 l;
cream – 200 ml.

Preparation:

1. Take the pumpkin and rinse it with cool water. Using a knife, carefully remove the skin and cut the vegetable into small cubes.

2. Peel the carrots, wash them, cut them into thin slices.

3. Pour water into the pan and put it on the fire. As soon as the liquid boils, place the pumpkin and carrots in the pan. Cook the vegetables until done.

4. Let's start preparing the remaining ingredients. Peel the onion and garlic, wash it and chop it finely.

5. Throw the onion into the frying pan and cook until golden brown. Add garlic, fry slightly.

6. As soon as all the vegetables become soft, combine them in a common saucepan and beat with a blender. Add cream to the vegetable mass, place the dishes on the stove, and bring to a boil. Salt and pepper the soup, add spices and seasonings.

Advice! The dish goes well with crackers. Therefore, it is worth preparing them in advance. Pumpkin puree soup will be a great option for lunch. With its help, the whole family will be able to gather at one table and spend time in good company.

Cream soup with chicken

If you want to break the rules, you can make pumpkin soup with chicken. Each housewife will be able to create her own delicacy recipe and pamper the whole family with an unusual treat. Bright color, velvety consistency, delicate taste will not leave anyone indifferent. This great option for a snack on a cool day.

Ingredients:

ground coriander – 1 pinch;
red bell pepper – 1 pc.;
carrots – 1 pc.;
pumpkin – 300 g;
salt - to taste;
ground black pepper - a pinch;
onion – 1 pc.;
chicken – 300 g;
vegetable oil – 50 ml.

For crackers:

Olive oil – 20 ml;
White bread– 2 slices;
Provençal dry herbs – a pinch.

Preparation:

1. Wash the meat, cut off the skin. Place the chicken in a saucepan and boil in lightly salted water.

2. Peel the onion and cut it into several parts. As soon as the water boils, add the onions to the meat. Cook the broth over low heat, 40 minutes will be enough. Remove the chicken from the pan and remove the meat from the bones.

3. Wash the pumpkin, cut off the peel, and cut the vegetable into small cubes.

4. Wash, peel and chop the carrots.

5. Cut the pepper into several parts, remove the seeds. Chop the peeled vegetable.

6. Fry pumpkin, carrots and peppers in a frying pan. Place the fried vegetables in a saucepan, add salt and pepper.

7. Chicken bouillon strain, pour into vegetables, place on low heat. As soon as the vegetables become soft, beat the mixture with a blender. The result is a thick puree soup.

8. Let's start preparing crackers. To do this, cut the bread into small pieces. Place the frying pan on the stove, lay out the bread, spray it with oil and sprinkle with spices.

9. Fry the crackers over medium heat until golden brown. Place the bread slices in a bowl. Pour the soup into bowls and serve.

Vegetable soup in a slow cooker

Every housewife happily uses a kitchen assistant - a multicooker. It makes delicacies more tasty and appetizing. In addition, the cooking process is simplified. It is enough to throw all the necessary ingredients into the bowl, select a program, and wait some time.

Ingredients:

onion – 1 pc.;
pepper – 1 pinch;
zucchini – 200 g;
potatoes – 500 g;
pumpkin – 500 g;
vegetable oil – 30 ml;
salt - to taste.

Preparation:

1. To prepare pumpkin puree soup with potatoes, we will use the classic recipe. First, let's prepare everything necessary products, and let's get to work. Let's start preparing the vegetables. We wash the potatoes cold water, remove the skin with a knife.

2. Wash the zucchini, cut it into several parts, and peel it. Remove the entrails and seeds. We wash the pumpkin and also peel it.

3. Select the “Frying” program in the multicooker. While the equipment is heating up, let's start chopping the vegetables.

4. Pour vegetable oil into the bowl. Cut the potatoes into large pieces and throw them into the bowl.

5. Cut the pumpkin into small cubes and add to the potatoes. After 15 minutes, add the chopped zucchini to the bowl. Meanwhile, peel the onion, cut it into several parts, and add it to the rest of the ingredients.

6. Pour water into the bowl. It should completely cover the vegetables. Salt and pepper the mixture to taste.
Select the “Stew” program and set the cooking time to 15 minutes.

7. As soon as the vegetables become soft, pour the soup into a separate pan and beat it with a blender.

Diet pumpkin soup

Lenten pumpkin soup is an amazing dish that will appeal to people who adhere to... proper nutrition. The soup is very satisfying, allows you to satisfy your hunger and at the same time control your weight. The composition includes only vegetables, which will not affect your figure in any way.

Ingredients:

pumpkin – 500 g;
carrots – 1 pc.;
potatoes – 2 pcs.;
onion – 1 pc.;
vegetable oil – 30 ml;
salt - to taste;
zucchini – 1 pc.;
garlic – 1 clove.

Preparation:

1. First, let's prepare the pumpkin. We clean it, cut it into small cubes, and boil it in advance.

2. Cut the skin off the potatoes and cut the vegetable into cubes.

3. Wash, peel and cut the carrots into large rings. Chop the peeled onion.

5. Rinse the zucchini with cool water, cut off the peel with a knife, and cut the vegetable into cubes. Place the frying pan on the stove, pour in vegetable oil, and heat slightly.

7. Fry potatoes, onions, carrots over low heat for 5 minutes. Be sure to cover the pan with a lid. IN last resort Add zucchini to the vegetable mixture and cook for a few minutes. With the help of videos, cooking will become more understandable.

9. Throw the pumpkin into the frying pan, add salt and pepper. Mix the mass well. Add a little boiling water to the vegetables, cover the pan with a lid, and simmer the mixture for 10 minutes.

11. Mix everything and test for doneness. If necessary, leave the vegetables to simmer for another 5 minutes. Place the mixture in a saucepan and beat it with a blender.

13. As a result, we get thick vegetable puree. If necessary, dilute the soup with boiling water. This will make the dish more liquid. Place the pan with the contents on the stove and bring the mixture to a boil. Peel the garlic and chop it. Throw it in with the rest of the ingredients.

Important! When frying vegetables, you need to make sure that nothing burns. Otherwise the dish will acquire bad smell and it will be spoiled.

Diet soup is a godsend for those who want to lose weight excess weight. It will help satisfy your hunger and give up high-calorie foods.

You can make pumpkin soup different ways. The classic recipe involves the use of cream. They make delicacies more satisfying and appetizing. But every housewife has the right to add her favorite ingredients to a dish and slightly change its recipe. The result is a real culinary masterpiece that the whole family will love.