Whoever loves to eat deliciously will appreciate the pumpkin puree soup, the recipes for which are very simple, and the dishes are delicious. It's not only colorful dishes, but also satisfying, plus they have different manufacturing variations. We will consider some of them.
Pumpkin puree soup
Pumpkin soup puree turns out to be quite satisfying, but at the same time low-calorie, which is perfect for the so-called diet food. Consider what ingredients are needed for this dish.
One small pumpkin;
Two heads of onions;
Medium head of garlic;
a tablespoon of turmeric;
a pinch of ginger powder;
Salt and pepper to taste;
Water.
Preparation consists in the following steps. First you need to free the pumpkin from the skin, after which it is cut into pieces and put in a saucepan, where water is then added, about 2 cups, the container is put on a slow fire and stewed for twenty minutes until the vegetable is ready.
While the pumpkin is cooking, you can peel the garlic and onion, finely chop them and fry them for three minutes. vegetable oil. Then ginger, salt, pepper, turmeric are added to the cooked pumpkin, everything is mixed (you can first drain the water into another container). After that, the pumpkin mass seasoned with spices is ground into puree using a blender.
Next, put the onion and garlic in the puree soup, add the previously drained water and tasty dish ready. Vigilantes slim figure may not fry the onion-garlic mixture, but stew it in fresh. Bon Appetit!
Pumpkin puree soup with cream
The combination of pumpkin pulp together with cream will give the dish new flavors. taste qualities. I offer you lung prescription vegetable soup puree. You will need the following ingredients.
Two hundred grams of peeled pumpkin;
Sunflower oil;
One potato;
Incomplete glass of water;
Salt to taste;
One hundred milliliters of cream.
Let's start making soup. To do this, it is recommended to wash the potatoes and cut them together with the pumpkin into medium cubes, after which the vegetables are stewed in vegetable oil. Next, add water and set to stew under the lid for fifteen minutes. After that, grind the pumpkin-potato mixture with a mixer or blender. We shift everything into a saucepan and pour in the warmed cream.
Put the saucepan back on the fire and let the puree soup simmer for five minutes over low heat. Then we add salt and you can taste the dish, and it will not be superfluous to add some crackers to it.
Pumpkin puree soup with bacon
Unlike the two recipes above, this puree soup is no longer so dietary, since it contains fragrant bacon, of course, with the addition of this ingredient, many people will like the dish. Consider what ingredients are needed.
small pumpkin;
Bacon - 200 grams;
onion head;
Sour cream;
Vegetable oil - one tablespoon;
Carrot - 2 pieces;
Salt and pepper;
A bunch of parsley.
The pumpkin must be peeled, and the seeds should also be removed. Wash the carrots and peel them, then cut these vegetables into cubes, put them in a container with water and cook for twenty minutes over medium heat. Then we take them out of the pan and grind them with a blender into a puree. To make the dish more rich and fragrant, instead of water, you can use chicken bouillon.
Bacon and onion cut into thin strips and fry together until a pleasing golden hue in vegetable oil. Then put the resulting pumpkin-carrot puree back into the pan and add the remaining ingredients, including onion and bacon, as well as pepper and salt.
Pumpkin puree soup with shrimps
Pumpkin soup goes well with seafood, for example, you can use your favorite shrimp. The result is an unusual flavor combination. The ingredients you will need are the following.
small pumpkin;
Shrimp - 150 grams;
One piece of onion;
A liter of chicken broth;
Half a glass of cream;
Black pepper and salt;
green onions;
Hot pepper - 1 piece;
A teaspoon of sugar;
Vegetable oil.
First you need to prepare the shrimp, they are cleaned, and then fried in oil. Finely chopped hot peppers and green onion. We clean the pumpkin, cut into large cubes, and onions into small ones. Then we simmer both of these ingredients in vegetable oil, transfer to a saucepan and pour in the chicken broth. Then we simmer all the components for about twenty minutes.
Without removing the soft pumpkin from the pan, grind it with a blender into a puree, then pour in the cream, in addition, add salt and black pepper. We put it on the stove again and boil. At the end, add fried shrimp and hot chopped peppers to the soup, serve the soup with seafood, after sprinkling it with finely chopped green onion.
Helpful Hints
If difficulties arise when removing a thick pumpkin peel, then you can boil it with the skin, and then peel it already boiled. Or it is recommended to bring it to a soft consistency in the microwave.
It's important to season pumpkin dishes cream or sour cream, as well as butter, since the beta-carotenes present in pumpkin are fat-soluble. The following seasonings go quite well with pumpkin: rosemary, sage, ground pepper black, nutmeg, ginger, garlic, Bay leaf. Therefore, feel free to experiment by adding new spices, this will give the dish exquisite flavors.
Only half an hour of time, milky tenderness, cheese flavor and universal compatibility with spices.
Ingredients:
- Pumpkin - one kilogram
- Drinking water - 500 ml
- Milk (fat content 3-5%) - 300 ml
- Solid fatty cheese(Dutch, Russian) - 150-200 grams
- Cream (10% fat) or sour cream - 4 tablespoons
- 1/4 teaspoon nutmeg (or curry)
- Salt and black pepper - to taste
Attention motor!
- We clean and cut the pumpkin into cubes. The main thing is the same and not small, about 2 cm in thickness. Remember this step, it will accompany us in all recipes.
- We put on fire large saucepan with salted water. When it boils, we send the orange vegetable to boil. Our task is to let the sticks in boiling water until softened. Depending on the variety, this will take 10 to 15 minutes. Remove from heat and drain the water, holding the lid. Orange bars are waiting for a meeting with milk!
- After five minutes of boiling the pumpkin, put the milk on heat and pour it hot (!) into the pan with the finished pumpkin (without water).
- Large pots are convenient for working with an immersion blender: we proceed to the most interesting stage. Puree the pumpkin-milk mixture well and return to the fire - for 3-5 minutes.
- Three cheese on a coarse grater and pour it into hot soup immediately after the fire is turned off. Here - almost all the cream and seasoning. Mmmm, amazing milky flavor with hints of nutmeg! Salt, pepper and pour into tall soup bowls, carefully adding a teaspoon of cream to the top of each serving. Easier than steamed ... pumpkins!
Secrets of taste
Put the cheese in the freezer 5 minutes before processing. So it will be easier to rub it. Small cheese cubes also work great. And how the pieces of any will fit into place smoked ham, crushed nuts and seeds! Let's find ours the best combination and at least 3 times we will make this pumpkin puree soup with cream. The recipe is so easy and only takes 25 minutes.
Any seasoning of your choice
If you are not a fan of nutmeg, try Curry, Ginger, Italian Blend herbs, Russian classics "dill + parsley", celery greens and even a set for Uzbek pilaf. Unpretentious orange fruit Perfectly harmonizes with both meat and vegetable flavors!
Creamy Pumpkin Soup with Potatoes and Onions
A simple classic of our hostesses - with potatoes, onions and carrots.
We need:
- Pumpkin - 1 kg
- 1/2 medium carrot (100 g)
- Two small onions (about 100 g)
- 4 large garlic cloves
- Two medium potatoes (about 250 g)
- 200 ml cream (low-fat 10-20% is also suitable)
- Salt, pepper - to taste
- Sunflower oil for passivation
- Drinking water - 500 ml
How to cook:
We cut onions, carrots, pumpkins and potatoes quite large: rings and cubes 2-3 cm. Chop the garlic cloves into 4-6 parts.
In a deep frying pan with oil at the bottom, we combine the first batch of vegetables - carrots, onions, garlic. Lightly fry for 3-5 minutes and add the pumpkin - another 5 minutes of frying.
Lay the potatoes last and pour half a liter of boiling water into the pan. Cook until potatoes are soft, about 20 minutes.
The time has come for our faithful assistant: we puree the boiled vegetables in homogeneous mass using an immersion blender. At the end add cream.
Secrets of taste
This basic recipe happily accept traditional roots - celery (40-50 g), parsley (20 g) and turnips (up to 50 g). Delicate neutral taste will sparkle with new colors from the banal dill.
An interesting and always affordable solution is onion-carrot frying, as in Ukrainian borsch which we will add at the very end of cooking, without breaking it into a puree. There can be many experiments: the recipe is ideal for new ideas!
Roasted Pumpkin Soup
America's favorite classic. The main advantage of this recipe is an unsurpassed aroma that will remain with the dish even after freezing and reheating.
We need:
- Pumpkin - 1 kilogram
- 2 tbsp. tablespoons of vegetable oil
- 1 onion (60-80 grams)
- 3-4 large slices garlic
- 0.5 teaspoon curry
- Chicken or vegetable broth - 500 ml
- Not heavy cream- 150-180 ml
- Salt and pepper to taste
What are we doing:
Cut the pumpkin into 2 cm thick sticks and place on a baking sheet, greased with oil. We put the cut in the oven, which was preheated to 180 degrees Celsius. Approximate baking time is 30 minutes. Check for readiness - pierce the pulp with a match.
In a deep frying pan, fry the onion in oil (cutting - not in large half rings) and garlic (large cube). The fire is moderate, stir, up to 10 minutes. At the end of frying, you can cover with a lid.
We combine baked pumpkin sticks, browned vegetables, chicken broth and cream in a wide and tall saucepan. Puree with an immersion blender, season with salt, pepper and curry. Americans also love roasted pumpkin with ground coriander or thyme.
Secrets of taste
Innings- With garlic croutons(just rub dried bread with garlic), or with Borodinsky black bread. Topping- well-done and coarsely crushed pumpkin seeds, croutons in cubes, fresh parsley, a playful curl of heavy cream.So you have learned how to cook a wonderful pumpkin puree soup with cream. Cooking recipes can be expanded and supplemented, which we will do in one of the following collections. See you soon for delicious culinary experiments!
If you have a great desire to make pumpkin soup with cream on your own, then we recommend that you look at all the cooking options for this dish. After all, using certain ingredients, you can get a spicy, spicy or unleavened lunch. Moreover, to create such a dish, only fresh pumpkin. Soup (recipes with photos are presented a little further) with this vegetable is very tasty, nutritious and satisfying. It can be safely given to a child or consumed on its own as a healthy dish.
Cooking Creamy Puree Soup: Recipes with Photos
As mentioned above, the presented dish can be prepared using different ingredients. But to make it tasty and nutritious, it is recommended to additionally use such milk product like cream. In this case, your dinner will become more fragrant and appetizing.
So, to make pumpkin soup with cream, you need to prepare:
- fresh pumpkin pulp - about 500 g;
- large sweet onion - 1 pc.;
- large carrot - 1 pc.;
- milk cream of maximum fat content - about 150 ml;
- any greens - use to taste;
- natural butter - about 15 g;
- chilled chicken breasts (if they are frozen, they should be thawed) - 1 pc. per 300 g;
Meat broth preparation
Before making pumpkin soup with cream, you need to process all of the above components. First, rinse the chicken breasts and boil them in 2 liters plain water by adding salt to it. After meat ingredient becomes soft, it needs to be removed from the broth, cool completely, separate the pulp from the seeds and skin, and then cut into small pieces. 
Processing vegetables
To do tasty soup from pumpkin with cream, it is necessary to use not only the above-mentioned vegetable, but also other components. To do this, you need to wash and peel the carrots and onions and grate and chop them accordingly. Next, put the products in a pan and fry until golden on the butter, pre-salted and peppered.
As for the pumpkin, it must be peeled and seeds (if required) and cut into fairly large pieces.
Heat treatment of the first course
How to do it right creamy soup from a pumpkin? Recipes for this dish may include both ordinary drinking water and meat broth. For more hearty lunch we decided to use the second option.
Thus, in a saucepan with meat broth, you need to put all the chopped pumpkin and start cooking it over medium heat until cooked. At the same time, salt should not be added, since during heat treatment chicken breasts this component has already been used.
After the pumpkin becomes soft, the dishes must be immediately removed from the heat and set aside for a short while. After waiting for the contents of the pan to cool slightly, you need to beat it with a blender (at high speed). As a result, you should get liquid and fragrant puree, which should be put back on the stove and brought to a boil. In the process of re-cooking, it is required to add chopped greens, browned onions and carrots, as well as heavy cream to the pumpkin. After mixing these components, you should wait for them to boil - and immediately remove the pan from the stove. 
On this soup with cream is considered completely ready. But to give a special flavor to the soup, it is recommended to additionally flavor it with grated garlic and ground allspice. Having kept lunch under a closed lid, you can safely serve it to friends along with pieces of breasts and a slice of bread.
Vegetable soup on the water
How to prepare pumpkin soup with cream on meat broth we have described above. However, this dish can also be made using ordinary water. For this we need:
- pumpkin pulp - about 300 g;
- onion large sweet - 1 pc.;
- large carrot - 1 pc.;
- potatoes are not very large - 2 pcs.;
- settled water - 2 l;
- any greens - use to taste;
- butter - about 20 g;
- half peas - ½ cup;
- homemade rye croutons - for serving with a dish;
- salt, black pepper and fresh garlic apply at will.
Ingredient Processing
How to cook a vegetable with a photo of such a dish you can find in this article. But before you start preparing such a tasty and nutritious dinner, you need to process all the above components well. 
First you need to rinse the pumpkin, peel it from seeds and peel, and then chop it coarsely. Further, the remaining vegetables should be processed in the same way. Potatoes and sweet onions must be chopped into small cubes, and carrots must be grated. As for the half-peas, they need to be sorted out, washed well in a sieve, and then put in a deep container and poured with water. In this condition bean product must be kept for about three hours. During this time, it should swell a little, absorbing moisture.
Sauteing vegetables in butter
Just like the previous pumpkin soup with cream, this version of the dish also involves the use of browned vegetables. After all, we prepare such a dinner without meat, and therefore, if you do not use roasting, it will turn out to be too bland.
So, to sauté some of the ingredients, you need to take a frying pan (stewpan), melt the butter in a bowl, and then put the carrots and onions. Fry the ingredients until transparent. At the end, they should be flavored with pepper and salt.
Cooking the whole dish on the stove
After the products are prepared, you can start cooking the dish. To do this, pour the settled water into a saucepan (large) and bring to a boil. Next, it is necessary to pour chopped peas into it and cook for about 50 minutes until it becomes completely soft. After this time, put the pulp of the pumpkin in the same container, and then season all the products with pepper and salt. 
After another ¼ hour, the pan must be removed from the heat and cool slightly. After that, its contents must be converted into puree using a blender.
Final stage
After the base of the soup is ready, it must be brought to a boil again, and then pour in small cubes of potatoes. Boil these ingredients preferably for about 20 minutes. Next, sautéed vegetables and grated garlic should be added to them, removed from the stove and kept under the lid for ¼ hours.
How to present pumpkin soup to the table?
The presented pumpkin soup for a child is well suited if he does not really like a purely pea dish. After the dinner is ready, it must be distributed on plates, and sprinkle with chopped herbs on top and add rye croutons.
How to quickly make pumpkin soup? cooking recipes
You can cook the presented dish in different ways. But if you do not want to stand at the stove for a long time, then it is better to use the following recipe. For it we need:
Cooking process
To make this dish yourself, you need to use a deep saucepan. It is required to pour a little oil (sunflower) into it, and then the pumpkin pulp and chopped onions should be laid out. In this composition, it is advisable to fry the ingredients over very low heat for about 10 minutes. Next, grated juicy carrots, celery greens and blanched tomatoes, cut into small cubes, should be added to the vegetables. Also, for these products, you need to add salt and pepper and pour in a little water (so as not to cover the ingredients). Having covered the saucepan with a lid, the components should be simmered for 45 minutes. During this time, all products should become soft, and after intensive mixing, turn into gruel.
Final stage
After you receive fragrant puree soup, it should be flavored with heavy cream and grated garlic clove. After keeping the ingredients under the lid for another ¼ hour, the dish can be safely served at the table. It is recommended to sprinkle it with fresh chopped herbs beforehand.
Making Spicy Pumpkin Soup
Pumpkin puree soup for a child can be prepared according to any of the above recipes. However, the dish, the method of preparation of which is described below, is desirable to serve only to adults, as it turns out to be too spicy.
So, we will need:
Cooking method
The principle of preparing such a spicy pumpkin puree soup is similar to the above dishes. First you need to boil the pumpkin pulp in chicken or beef broth and then chop the vegetable with a blender. Next, you should alternately add rosemary, basil, hot pepper, sweet paprika, salt and any greens. Repeatedly after boiling the base, it is required to add onion sautéed in butter and grated garlic cloves to it. In this, it is desirable to withstand under the lid for ¼ hour. Further spicy dish Divide into bowls and serve immediately. In addition to pumpkin soup, you can serve rye croutons home production. Bon Appetit!
May 28, 2016 760
Pumpkin is one of the unique types of vegetables. In addition to a number of essential vitamins and bright appetizing taste, it has a large size. One pumpkin is enough to feed a large family. First, main and sweet dishes are made from it, baked, boiled, added to salads and desserts.
Pumpkin is quite nutritious: after eating one plate of soup, you can immediately satisfy the feeling of hunger. It is easily digested and absorbed by the stomach, so everyone can use it without any restrictions. Even the smallest children are beginning to be given complementary foods from pumpkin puree. It is simple and quick to prepare, any cook will cope with this task.
Pumpkin soups are cooked both in lean form and in meat broth. If there are difficulties with cleaning, it can be boiled directly with the peel, and removed after.
For better absorption of the beta-carotene contained in the pumpkin by the body, it is recommended to add dairy products or butter to the dish. Fresh herbs - basil, rosemary, bay leaf, sage, parsley - will also be useful.
Ginger pumpkin soup recipe
Pureed pumpkin soup is in demand all over the world. Any self-respecting restaurant has this dish on the menu. Very unusual taste obtained from the soup, if you add ginger and a few cloves of garlic.
Components:
- Pumpkin - 450 g;
- Sour cream - 100 ml;
- Garlic - 2 cloves;
- Ginger - 4 cm;
- Carrots - 1 pc.;
- Vegetable oil - 50 ml;
- Onion - 1 pc.;
- Pepper - a pinch;
- Salt - to taste;
- Purified water - 1 l.
Cooking time: 35 minutes.
Calorie content: 62 Kcal / 100 g.
We clean and wash vegetables. Grinding with sharp knife into arbitrary cubes of the same size. Pour the oil into the pan, warm it up a little and lay all the vegetables to fry for about seven minutes.
We clean the ginger and garlic, chop into thin slices, put to the vegetables and pour hot water. Stir and simmer for ten minutes until soft. You can check with a fork or knife.
Set aside, crush with pepper and salt, interrupt with a submersible blender to a homogeneous state.
At the end, add sour cream and mix thoroughly.
If you don't have a blender, you can puree with a masher.
Pumpkin Cream Soup
A dish made from pumpkin is quite attractive in appearance, so even those children who are not very fond of this useful product, will be interested and will eat. However, keep in mind that indigestion can occur if pumpkin is consumed excessively.
Components:
- Pumpkin - 300 g;
- Carrots - 1 pc.;
- Leek - 1 pc.;
- Cream 33% - 150 ml;
- Salt - to taste;
- Chicken breast - 400 g;
- Baton - 6 pieces;
- Butter - 100 g;
- Garlic - 2 cloves;
- Purified water - 2 liters.
Cooking time: 35 minutes.
Calorie content: 75 Kcal / 100 g.
Wash the chicken breast and immerse it in boiling water for half an hour. When foam appears on top, carefully remove it with a holey spoon. Peel pumpkin, carrots, leek and garlic. Cut the loaf and fry in oil. In a separate frying pan we pass the chopped carrots and leeks. Cut the pumpkin into bars and boil for ten minutes. Pour chilled cream into the reddened vegetables and simmer for five minutes.
We extract the meat from the broth, cut it randomly into fibers. Drain pumpkin broth. We combine all the prepared products and boil the soup for five minutes. We interrupt into a puree mass.
Cooking croutons: fry the bread in butter and rub with garlic, serve with soup.
How to make Creamy Pumpkin and Potato Soup
Can cook more hearty soup pumpkin using vegetable broth and adding potatoes. Due to the fact that this vegetable contains a lot of starch, the calorie content of the dish will increase.
Components:
- Pumpkin - 500 g;
- Red onion - 1 pc.;
- Carrots - 2 pcs.;
- Potato - 4 pcs.;
- Fatty cream - 150 ml;
- Purified water - 2.5 liters;
- Salt, seasonings - to taste;
- Olive oil - 2 tbsp. l.;
- Green onions - a bunch;
- Cabbage - 200 g.
Cooking time: 50 minutes.
Calorie content: 85 Kcal / 100 g.
We clean the carrots and red onions, rinse well, cut into half rings. Shred cabbage, you can large pieces. Immerse the cabbage and a small part of the onion with carrots to boil in boiling water. On the olive oil we pass the remaining prepared products.
We peel the pumpkin and potatoes, chop them into medium cubes and put them to cook with the rest of the vegetables. Pour heavy cream into the frying, crush with spices. After diligently stirring, we keep on the gas for another five minutes.
Wash green onion and chop smaller. Pour the cream cheese into the saucepan, stir. Cover tightly with a lid and boil for five minutes. Puree with an immersion blender. Crush with green onions.
With different types gravy. Read how to make this delicious and interesting recipe.
how to cook stewed cabbage with meat. Our selection of recipes will come in handy for those who like to experiment in the kitchen.
with spicy Spanish notes - great addition to any meal. cook with us.
Autumn vegetable soup with smoked salmon
In the cool season, hot pumpkin soup will welcome guest on any table. And if you add sea fish, then the taste will become unusual, and the benefits of such a dish will increase significantly.
Components:
- Pumpkin - 400 g;
- Smoked seeds - 300 g;
- Butter - 1 tbsp. l.;
- Cheese - 100 g;
- Cinnamon - a pinch;
- Water - 2 l;
- Walnuts - 50 g;
- Potato - 2 pcs.;
- Carrot - 1 pc.;
- Laurel leaf - 2 pcs.
Cooking time: 65 minutes.
Calorie content: 120 Kcal / 100 g.
Turn on the thermostat at 180 °C. Peel the pumpkin and cut into slices, spread generously with butter, wrap in foil and bake in an electric oven for ten minutes. Take out, unwind the foil and leave to cool. Grate cheese and spread evenly over baking sheet. Put to melt in the appliance for three minutes.
We clean the vegetables and boil them in salted water with a laurel leaf. We take out, filter the vegetable broth on cheesecloth to become more transparent.
We clean the fish and cut into small pieces. Peel nuts from the shell and, slightly crushed with a rolling pin, dry in a pan. Grind pumpkin and melted cheese into puree in a blender glass. Combine vegetable broth with pumpkin, cinnamon, toasted nuts and mix. Place fish pieces on top. We leave to insist.
Creamy pumpkin soup with apples
Great combination sweet pumpkin With sweet and sour apples, crushed into a puree mass, on pork broth. Do you think these products are incompatible? Try this dish and you will be impressed.
Components:
- Pumpkin - 0.5 pcs.;
- Apples - 2 pcs.;
- Pork shoulder - 450 g;
- Peppercorns - 3 grains;
- Salt - to taste;
- Low-fat cream - 100 ml;
- Nutmeg - 0.5 tsp;
- Potato - 2 pcs.;
- Carrots - 0.5 pcs.;
- Spread - 150 g;
- White wine - 50 ml.
Cooking time: 75 minutes.
Calorie content: 95 Kcal / 100 g.
We thoroughly wash the meat, boil in salted water with pepper for half an hour. Do not make a strong flame so that the broth is not cloudy, but translucent. We clean the potatoes, onions and carrots and chop them into strips.
In the washed apples, cut the core and cut them into cubes. We melt the spread in a frying pan and fry the fruit, pour it with wine, let it evaporate and add low-fat cream. We put out the frying for ten minutes, at the end we put nutmeg.
We extract the pulp and put the chopped pumpkin with potatoes in the broth, pour in the apple-cream sauce and boil for twenty minutes. Meat can be used in another dish, and meat broth is enough for soup. We interrupt the dish in mashed potatoes and leave to cool.
Helpful Tips
- If you want to cook more nutritious dish, the cream must first be fried;
- Pre interruption ready meal in puree, do not turn on the appliance at maximum speed - you risk staining the entire kitchen;
- Before serving the soup, you can crush it not with fresh herbs, but with home-made croutons from rye bread. Or serve it with crispy toast with butter and cheese;
- Do not overcook food so that the soup does not turn into mashed potatoes ahead of time;
- Grated blue cheese with mold or parmesan will add piquancy to the dish;
- It is better to add dry white to pumpkin soup table wine. If you use sweet, alcohols will be felt, and this will ruin the dish.
Bon appetit and good mood to you, our dear readers!
Pumpkin, which is respectfully referred to as the "Queen of Autumn", is ideal for cooking first courses. Due to its bright color, pumpkin soup looks attractive and appetizing in any plate. This wonderful option"lunch on hastily because it can be cooked very quickly. Pumpkin soup almost always has a delicate texture, and it is well absorbed by the body. We already talked about the undoubted advantages of this vegetable when we talked about what to cook from pumpkin on the pages of the site. Whatever soup you decide to cook from it, you first need to boil the pieces of peeled pumpkin pulp in salted boiling water until they become completely soft.
The pleasant and unique taste of pumpkin soup will only benefit if it is slightly emphasized with spices. Ginger, garlic, black pepper, nutmeg, bay leaf, sage, rosemary - you can make a small "bouquet" of the listed spices, or, in last resort get by with one or two.
Women's online magazine " Beautiful Half» compiled a selection of recipes for the most delicious and healthy soups from a pumpkin.
Creamy Pumpkin Soup: A Classic Recipe
Products: peeled pumpkin pulp - 500 g, potatoes - 2 pcs., carrots - 1 pc., onion - 1 pc., garlic - 2 cloves, apple - 1 pc., cream - 0.5 cups, butter - 1 tbsp. spoon, olive oil - 1 tbsp. a spoon, ground ginger- 1 teaspoon, nutmeg - 0.5 teaspoon, hot hot pepper - 1 g (or a piece 1 cm in size), salt and black pepper - to taste.
Cooking: first you need to melt the butter in a saucepan, combine it with olive oil and fry the chopped onion and garlic in this mixture until translucent. Then grated on coarse grater carrots, add 3-4 tablespoons of water and simmer with the lid closed for 10 minutes. Pumpkin, potatoes and apple cut into small cubes are introduced, and hot hot peppers are also put. Pour boiled into the same pan hot water- just enough to cover the vegetables, and stew everything together for about half an hour, until the vegetables and apples become completely soft. The mixture is whipped with a blender or rubbed through a sieve. Add salt, pepper, cream and bring to a boil, but do not boil.
Vegetarian recipe for pumpkin puree soup with milk
Products: peeled pumpkin pulp - 600 g, potatoes - 2 pcs., Water - 2 cups (200 ml each), milk - 1 cup, butter - 30 g, hard cheese- 50 g, chopped fresh ginger - 1 teaspoon, nutmeg - 0.5 teaspoon, ground black pepper - 0.5 teaspoon, ground coriander - 0.5 teaspoon, salt - to taste.
Cooking: pumpkin and potatoes are cut into cubes, put in a saucepan and poured with one glass of water, stewed until soft, and then crushed with a blender, turning into a puree mass. The remaining glass of water is mixed with milk and brought to a boil. Combine this mixture with the pumpkin mass and bring it to a boil again, then reduce the heat and add chopped ginger, lightly fried in butter with all the other spices. All together boil for 2-3 minutes. Hot soup is poured into bowls, sprinkled with grated cheese and chopped fresh parsley.
How to make Pumpkin Cream Soup?
Products: peeled pumpkin pulp - 400 g, milk - 800 g, cream - 50 g, wheat bread- 150 g, butter - 20 g.
Cooking: slices of prepared pumpkin are poured with about a third of the milk, salted and stewed over low heat. From white bread prepare croutons by drying them in the oven without fat. When the pumpkin in milk becomes soft, croutons are placed in it and the resulting mass is rubbed. Then pour in the remaining milk, bring to a boil, remove from heat, combine with cream and butter.
How to cook pumpkin soup with shrimp?
Products: peeled pumpkin pulp - 500 g, water - 500 ml, milk - 250 ml, shrimps - 10-12 pcs., butter - 20 g, carrots - 1 pc., onion - 1 pc., tomato - 1 pc., greens parsley and dill - 3-4 sprigs each, salt and black pepper - to taste.
Cooking: onions are cut into half rings, carrots are rubbed on a coarse grater, mixed together and lightly fried in butter. The tomato is poured over with boiling water, peeled, the seeds are removed, the flesh is cut into pieces and fried together with onions and carrots. They also put a pumpkin cut into small cubes and stew vegetable mix over low heat for 10-15 minutes. Shortly before the end of the heat treatment, the mass is salted and peppered, after which they give it a puree-like consistency using a blender. Combine with hot milk, mix thoroughly, heat until the first signs of boiling and remove from the stove. Pour into plates, put 3-4 separately cooked and peeled shrimp into each of them and sprinkle with herbs.
chicken pumpkin soup recipe
Products: peeled pumpkin pulp - 500 g, chicken fillet - 300 g, potatoes - 3 pcs., carrots - 1 pc., onions - 1 pc., water - 1.5 l, vegetable oil - 2 tbsp. spoons, salt and black ground pepper - to taste, parsley.
Cooking: from water and chicken fillet broth is boiled, filtered, meat is taken out and cut small pieces. Peeled pumpkin and carrots are cut into medium-sized cubes, onions and carrots are cut into strips. Onions and carrots are first sauteed in heated vegetable oil, then potatoes and pumpkin are put in, the broth is poured in, the pan is covered with a lid and its contents are simmered over low heat until soft. At the end, salt and rub the mass in a blender. Before serving, the soup is poured into bowls and served with pieces of chicken pulp and crackers. You can sprinkle with fresh herbs.
How to cook pumpkin soup with cheese?
Products: peeled pumpkin pulp - 500 g, carrots - 1 pc., potatoes - 2 pcs., cream - 100 g, parmesan cheese, edam or suluguni cheese - 50 g, salt, ground black pepper - spices - dried basil, saffron, coriander.
Cooking: carrots, potatoes and pumpkins are peeled, cut into cubes and poured with salted boiling water so that it covers them by 4-5 cm. Boil the vegetables until tender, remove and knead into a puree mass. She is bred a small amount remaining vegetable broth (about 1 cup) and cream. Put the pan with the pumpkin mass on a small fire, add spices and grated cheese (you can take a little cheese different varieties). The soup is heated and stirred until the cheese is completely dissolved.
pumpkin mushroom soup recipe
Products: pumpkin pulp - 500 g, potatoes - 2 pcs., carrots - 1 pc., leeks - 200 g, champignons - 200 g, flour - 10 g, olive oil - 2 tbsp. spoons, parsley, black pepper, salt to taste.
Cooking: pumpkin, potatoes and carrots are cut into cubes, put in a saucepan, poured with water so that it covers the vegetables by 2 cm, boil until soft, salt and chop with a blender. Mushrooms are cut into thin slices, and leeks are cut into elegant rings. Both are sautéed in a frying pan in olive oil, then added directly to the soup and boiled for 5-7 minutes. Pour into bowls and serve with fresh chopped herbs.
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