Classic Pumpkin Cream Soup Recipe: Cooking Method and Tips. How to make pumpkin cream soup

Just as Zhenya Lukashin traditionally visited a bathhouse every year, every year I cook pumpkin puree soup no less traditionally. This is my trademark way of dealing with the consequences of the grasping reflex - when I first see a pumpkin on the counter in October, I quickly grab it and drag it to the checkout without thinking about what I will cook from it. And at home, having broken my head a little, I decide: well, of course, su-mashed potatoes! I take the recipe every time a new one, since there are a myriad of them. This year I decided to try pumpkin soup with cream. The recipe is very simple, a minimum of products. And who would have thought that it turned out so delicious. I didn't even add any spices. You can add thyme if you like, but the taste of the soup is absolutely self-sufficient. Delicate, creamy, fresh. In order for the cream to reveal its full taste potential, a couple of potatoes are added to the soup (cream forms some kind of magical union with potatoes, forcing you to eat soups in pots and cook a new portion the next day).

Ingredients:

Pumpkin - 800 g - 1 kg,
Carrot - half a small one
Bulbs - 2 medium sized
Garlic - 4 cloves,
Potatoes - 2 pieces,
500 ml of water
1 cup cream
Salt - to taste (I put 1 heaping teaspoon)
Vegetable oil for frying

How to make creamy pumpkin soup

This soup is very easy to prepare, like most pureed soups. What I like the most is that you don't have to chop anything finely. I cut the onion into large cubes, the garlic is also quite coarse, put it in a saucepan, add vegetable oil and fry until a light golden hue. I have a stainless steel pot with a thick bottom - you can cook and fry in it. If you are going to cook pumpkin soup in an ordinary enameled pan, then you need to fry the vegetables separately, in a frying pan.

While the onions and garlic are frying, I cut off a piece weighing about 1 kg from a large pumpkin. The pumpkin is my butternut variety, it has the shape of a bottle and the upper narrow part is without seeds, solid pulp. See the droplets on the cut? This is juice.

It is most convenient to cut a thick skin from a pumpkin by placing a piece of pumpkin vertically on the board. Next, we make an incision with a knife as if we were removing wood chips from a log. Rotate the pumpkin piece as you clean it.

The pumpkin itself is very juicy and easy to cut.

We spread it in a saucepan or in a frying pan, where onions and garlic, pieces of pumpkin and roughly chopped carrots have already been fried.

Fry for another five minutes, stirring. During this time, peel the potatoes. Mix everything together: onions, garlic, pumpkin, carrots and potatoes in a saucepan.

Fill with water. It is not necessary to pour a lot of water. I poured 500 ml (that's two full 250-gram glasses). The fact is that the pumpkin will give a lot of juice and the soup will not be very thick.

We put the pan on the stove and cook until the potatoes are ready. It took me exactly 20 minutes.

We take a blender and break the cooked vegetables together with the broth into a puree. At this stage, I salt the soup puree. One teaspoon of salt was enough for me. You are guided by your own taste. The soup is a must try.

Stir and put back on fire. Our task is to let the pumpkin soup warm up, but not to boil. As soon as the first bubbles appear on the surface, immediately remove the soup from the heat.

Can be poured into bowls and served. For example, with crackers from white bread. Or with boiled shrimp (6-7 pieces per serving).

Enjoy your meal!

Such creamy dishes can be found in any restaurant, they are cooked at home mainly for children. However, adults may also like pumpkin puree soup. The main thing is to learn how to cook it correctly, then the dish will come out tasty, appetizing and fragrant.

How to make Pumpkin Soup

The dish is prepared in different variations: using only pumpkin as the main component or combining it with other vegetables, mushrooms, meat or fish. Some cooks even flavor soups with fruits and dried fruits, coconut milk, spirits (wine, cognac, whiskey, etc.), nuts and sesame seeds. Of the spices for pumpkin cream soups, sage, rosemary, oregano, red pepper, basil, cardamom, paprika, turmeric, ginger, nutmeg are ideal.

How to make pumpkin puree soup? Many people are interested in the answer to this question. Despite the variety of recipes, pumpkin puree soups have the same cooking technology: first, vegetables are baked, boiled or stewed, then they are combined with broth and chopped with a blender. The result is a hearty, vitamin-rich, nutritious, low-calorie meal. However, in order for the pumpkin soup to acquire a pleasant taste, you must follow a few rules:

all components must be fully prepared, the meat is removed from the bones and disassembled into small pieces;
you can improve the taste of a dish by adding a dairy product to it (cheese, butter, milk or cream);
You can extend the shelf life of the soup by boiling it again after turning the finished vegetables and meat into puree.

Pumpkin Soup Recipes

It is known that pumpkin is one of the most useful vegetables and is harmoniously combined with many other fruits. Its regular use helps to maintain a normal metabolism, promotes good intestinal motility, improves mood. Pumpkin diet puree soup is an ideal choice for people who want to lose weight, as a vegetable dish saturates the body well, having a very low calorie content. Below are recipes for simple and quick pumpkin cream soups.

With cream

A unique feature of this dish is a bright, recognizable taste. Pumpkin puree soup from Yulia Vysotskaya is combined with any additional ingredients, so do not be afraid to experiment and add something of your own to the recipe. The finished product is stored in the refrigerator for a long time, so busy housewives can immediately make it in large quantities. How to cook pumpkin soup?

Ingredients:

pumpkin pulp without seeds - 300 g;
the bulb is large;
potatoes - 2 pcs.;
garlic clove;
cream - ½ tbsp.;
dry white wine - 100 ml;
olive oil - 2 tbsp. l.;
chicken broth - 1 l;
dry and grated ginger - 1 tsp;
other spices.

Cooking method:

Peeled potatoes, peeled pumpkin, cut into cubes.
Finely chop the onion and garlic and fry them together in a thick-bottomed saucepan for 2-3 minutes.
Add potatoes, pumpkin to the container, brown for a short time, pour vegetables with wine, meat broth. Season the dish with ginger and other spices.
After 25 minutes, bring the puree soup to the desired consistency using a blender / food processor. Pour the cream into the mass, boil the soup again, decorate it with herbs, season with sour cream.

With chicken

Hearty and tasty pumpkin puree soup with chicken will serve as an ideal meal in the cold season. It is not a shame to serve such a dish to guests, and you can do it right in the pumpkin - this will give the cream soup an interesting look. Garlic or tomato croutons, toast or crackers, which are cooked very quickly, will be a great addition to the soup. How to cook pumpkin cream soup?

Ingredients:

chicken fillet - 0.5 kg;
basil - 2 branches;
egg;
pumpkin - up to 900 g;
pumpkin seeds;
dill - 1 bunch;
33% cream - 1 tbsp.;
seasonings.

Cooking method:

Remove the skin from the pumpkin (it is convenient to peel with a knife, this should be done thinly).
Heat medium-sized pieces of fruit in the microwave for 5 minutes or boil until tender. After you need to grind the vegetable with a blender.
In a homogeneous mixture of chicken fillet (it must be chopped separately with a meat grinder or blender), beat the egg, add herbs, seasonings.
Boil a liter of water / broth, forming meatballs from the resulting mass, place them in a boiling liquid with a spoon.
Boil the meatballs for 5 minutes, then add pumpkin puree here and cook the dish for another 7 minutes.
Pour the warmed cream into the pan and remove from the stove after a couple of minutes, without letting the soup boil.
Roast the peeled pumpkin seeds, sprinkle them with delicious puree soup, poured into bowls.

In a slow cooker

Light and nutritious, tasty, bright pumpkin puree soup in a slow cooker will protect against autumn blues, saturating the body with useful substances. This dish strengthens the immune system and helps to stay in good shape, while its preparation takes a minimum amount of time. More suitable food during the period of beriberi is not found. Below is a recipe for pumpkin puree soup in a slow cooker with a photo.

Ingredients:

pumpkin pulp without seeds, peel - 0.3 kg;
butter - 50 g;
carrot;
oil for frying;
onions - 2 pcs.;
potatoes - 4 pcs.;
cream of medium fat content - 0.4 l .;
garlic cloves - 2 pcs.

Cooking method:

Chop the peeled vegetables.
On the appliance, activate the "Baking" option, grease the bowl with oil and place garlic, onions, carrots, pumpkin pulp, and potatoes in it. Cover the multicooker with a lid.
When the signal sounds, the device should be switched to extinguishing mode.
After an hour, the stewed vegetable mixture must be poured into another bowl and chopped with an immersion blender.
Next, slowly add the cream while continuing to beat the mixture. If the puree soup comes out thick, dilute it with boiled milk or water and boil again.

With cheese

Since pumpkin soup contains fat-soluble components, it is important to improve their absorption by the body. To this end, the dish is diluted with milk, ghee, cream. Gourmets, however, prefer pumpkin cream soup with cheese, and you can use different varieties. Various spices help to reveal the taste of the ingredients of such a dish: black pepper, bay leaves, rosemary, sage, ginger. How to make pumpkin soup?

Ingredients:

the bulb is large;
garlic cloves - 3 pcs.;
pumpkin pulp - 0.7 kg;
spices to choose from;
cream 11% - 1 tbsp.;
low-fat sour cream - 4 tbsp. l.;
olive oil - 3 tbsp. l.;
parmesan cheese - 70 g.

Cooking method:

Finely chop the onion, garlic, fry the vegetables in a thick-walled saucepan (enough for 3 minutes).
Pumpkin should be cut into small cubes, add to the onion and garlic. After 5 minutes, add a little water to the ingredients, when it boils, reduce the intensity of the fire and cook the pumpkin until softened (it takes an average of 12 minutes).
Using a blender, beat the ingredients to the consistency of gruel, boil the mixture, pour in the cream, season and hold on the stove for 3 minutes.
After removing the pan from the stove, close it, let the dish brew for 20 minutes, then sprinkle with grated cheese (if you have chosen a different, softer kind of cheese, you can freeze it first and then rub it for convenience).

With shrimps

Cooking such a dish is not very difficult, the recipe has been repeatedly tested by chefs, so you don’t have to worry about the taste results. Pumpkin shrimp soup should be cooked on the basis of broth (chicken is better, but meat can also be used), while you will get a more satisfying version of the dish. Below is a detailed description with a photo of how to cook pumpkin cream soup at home.

Ingredients:

the bulb is small;
pumpkin without seeds, peel - 0.4 kg;
vegetable oil;
potatoes - 2 pcs.;
cream - 1 tbsp.;
vegetable / chicken broth - 0.7 l;
peeled shrimp - 0.2 kg;
chilli;
green onion feathers - 3 pcs.;
seasonings.

Cooking method:

First, chop the vegetables: onions in small cubes, pumpkin and potatoes in large ones.
Vegetables are placed in a saucepan with preheated oil.
Next, pour the broth into the vegetables, cook them until they become soft, then puree and pour in the cream.
Pumpkin puree soup with cream is seasoned, boiled.
You need to finely chop the chili pepper, fry the shrimp for 3 minutes, then mix them with pepper and hold on fire for another couple of minutes.
Green onion finely chopped.
Ready shrimp are laid out on plates, poured with pumpkin cream soup, sprinkled with green onions.

With milk

This is a quick and very healthy dish that is easy to digest and contains few calories. Ready-made pumpkin puree soup with milk can be flavored with garlic croutons / croutons, toasted sunflower seeds, sesame seeds, fresh herbs, low-fat sour cream. If you want to cook a lean meal, cook the soup with vegetable broth, not meat broth.

Ingredients:

ghee - 50 g;
potatoes - 0.4 kg;
pumpkin pulp - 0.5 kg;
leek - 1 pc.;
spices;
milk - 0.5 l.

Cooking method:

Boil water, add small cubes of potatoes, salt the liquid.
After 40 minutes of cooking potatoes, add to it the fried pieces of pumpkin and leek. Cook vegetables for 10 minutes.
When the soup boils, pour in the milk and boil the liquid again, without stopping stirring.
Pour the ingredients into the blender bowl and puree them.

with ginger

It is known that pumpkin is a vitamin, easily digestible fruit, so it is extremely important to include it in the children's diet. In addition, ginger, which is part of the dish, endows it with antiviral properties, which makes the soup even more valuable for the autumn-winter period. Ready pumpkin soup puree with ginger and cream looks very attractive, has a delicate, spicy taste, contains a minimum amount of calories, so it is ideal not only for lunch, but also for dinner.

Ingredients:

carrot - 1 pc.;
fresh ginger root - 30 g;
small celery root;
fresh olive oil - 2 tbsp. l.;
pumpkin pulp - 0.4 kg;
bulb;
spices;
garlic cloves - 2 pcs.

Cooking method:

First you need to bake the pumpkin pieces so that they become fragrant, soft.
Garlic cloves, finely chop the onion, rub the ginger root. Preheat the saucepan, fry the listed ingredients in oil.
Add pumpkin, celery root, carrot shavings to vegetables when they turn golden.
Pour in a glass of boiled water, cover the container with a lid, leaving the food to simmer over low heat for about 20 minutes.
Pour the broth into a separate bowl, chop the vegetables with a blender. Combine the resulting slurry with the broth, season, boil.

with celery

This is a classic version of French pumpkin soup. Both root and petiole celery are suitable for its preparation. It is better to choose a pumpkin that is not too sweet, bright orange - this will give the dish a beautiful color. Despite the fact that pumpkin puree soup with celery is boiled in water, without meat and seafood, it comes out very nutritious and satisfying. Below, in detail and with a photo, it is described how to cook pumpkin lean mashed soup.

Ingredients:

potatoes - 2 pcs.;
greens;
pumpkin pulp - 0.6 kg;
young carrot;
any celery - 100g;
dry basil, oregano - ½ tsp;
bulb;
sesame;
frying oil.

Cooking method:

The pumpkin is peeled, seeds, cut into cubes with potatoes. Peeled carrots, celery and onions are cut into small cubes.
To fully reveal the taste of vegetables, they are first fried in refined oil for 5-7 minutes. Pumpkin is sent to the pan first, then potatoes and celery (at the same time, vegetables need to be stirred often). Carrots and onions are added last.
After the components should be boiled until tender, after seasoning them with spices.
Boil enough water in a saucepan to cover the vegetables. After that, the fried components are shifted here, the container is covered with a lid, the fire is reduced to a minimum.
The soup should be removed from the stove when all the fruits are soft.
When the vegetables have cooled down a bit, they are chopped with a blender. Serve a delicious pumpkin puree soup, sprinkled with sesame seeds and fresh herbs.

Video

Healthy food recipes: Delicious and healthy pumpkin puree soup with cream will appeal to children and adults...

Very tasty and healthy pumpkin puree soup, will appeal to children and adults.

There are many variations of this soup, you can add various products to it, but the base is always the same - pumpkin. By using it regularly, you can saturate your body with useful elements, which is especially useful in winter.

PUMPKIN SOUP PUREE: ONE OF THE CLASSIC RECIPES

This is truly the most classic recipe ever. It is perfect for lunch or dinner with the whole family.

Required products:

1 kg pumpkin pulp;
one bulb;
one or two cloves of garlic;
30-50 grams of butter;
100 ml cream;
2 tablespoons of vegetable oil;
1/3 tsp Sahara;
salt, black ground pepper - to taste.

Let's prepare the pumpkin. To do this, it should be washed well, then cleaned of seeds and peel, and then cut into cubes.

You should also clean and finely chop the onion. We do the same with garlic - we clean it and chop it very finely (you can squeeze it through a crusher).

Now we need to fry some food. Take a dish suitable for this (frying pan, saucepan), pour butter and vegetable oil into it, put chopped onion there, salt it, add pepper, and fry until the onion becomes transparent.

Then you need to add garlic and fry everything again. Now put pumpkin in a bowl with onions and garlic, add a pinch of sugar and fry for about six minutes.

After that, add a little more than a liter of water, wait until everything boils. Cook over low heat for twenty minutes. The pumpkin should be soft as a result.

After everything is cooked, you need to use a blender to grind the soup into a puree. Then you should add cream to the soup, salt and pepper to taste. Mix everything well.

Pumpkin puree soup is ready. Before serving, the soup can be decorated with croutons, pumpkin seeds. You can also add a sprig of greens.

PUMPKIN SOUP PUREE WITH VEGETABLES

This option for cooking pumpkin soup is suitable even for a children's menu (it does not contain fried and strong-flavored foods), as it turns out to be rich in vitamins and very tender.

Soup Ingredients:

300 grams of pumpkin pulp;
one celery root;
one potato;
one bell pepper;
one bulb;
salt to taste.

We put on fire a pot of water for one and a half liters. While the water is boiling, peel and cut the potatoes into cubes. It must be added when the water boils. Everything needs to be salted.

Now clean and cut the celery. Add it when the water boils with potatoes.

Now let's prepare the pumpkin. It should also be peeled, if there are seeds, then they must be removed. Now you need to cut it into pieces and add to the pan.

Peel and finely chop the onion. It should be added to the soup when the potatoes are completely cooked.

Now let's take a look at the pepper. The seeds should also be removed from it, washed and cut. Add to saucepan.

All together should cook for about three or five more minutes. We take it off the fire.

After that, you should use a blender and grind the soup into a puree. Also at this stage of cooking, cream or hard cheese can be added to it.

Before serving, you can decorate it with herbs.

PUMPKIN SOUP PUREE

Pumpkin puree soup can be prepared with any ingredients.

Ingredients of the dish:

half a medium pumpkin;
one glass of milk;
one bulb;
two tablespoons of flour;
half a glass of grated cheese;
nutmeg, salt - to taste.

Let's cook the pumpkin. To do this, you need to pour a little oil on it and bake it in the oven for about half an hour.

The onion needs to be peeled and cut.

Now take a dry frying pan and fry the flour on it until it turns golden. Set aside, let it cool down. Now it can be diluted with milk.

Cut the pumpkin into pieces, put in water and simmer for about seven minutes. Add the onion and simmer for another seven minutes. Now you can add flour with milk to the soup and add cheese. All you need to mix well, salt to taste.

Now take a blender and bring the soup to a homogeneous consistency, after which it must be brought to a boil. Add nutmeg. The soup is ready.

Before serving, it can be garnished with Brie or Camembert cheese. This cheese goes well with soup.

PUMPKIN SOUP WITH SHRIMP AND CHICKEANS PURE

The original preparation of pumpkin puree soup with the addition of shrimp and chickpeas.

Ingredients of the dish:

pumpkin pulp - 400 grams;
canned or boiled chickpeas - 400 grams;
raw shrimp (large) - 400 grams;
two cloves of garlic;
rosemary two sprigs;
olive oil - 3 tablespoons;
ground nutmeg;
salt, ground white pepper - to taste.

The dish is very easy to prepare. We clean the pumpkin and cut it into cubes. We take a saucepan, pour oil into it and put squeezed garlic, rosemary sprigs, pumpkin on the bottom (choose a saucepan so that you can fry in it).

Everything is fried for about six minutes. Then add chickpeas.

If you use canned, then you can add it immediately, and if raw, then you need to cook it first. To do this, it needs to be soaked for a day, and then boiled for about an hour.

It remains to turn it into a puree. To do this, take out the rosemary and grind everything with a blender. Then add salt, pepper, nutmeg to taste.

Cook the shrimp. To do this, remove the shell, intestinal vein from them, then boil them (three to four minutes).

Now you can serve. Put shrimp in each plate and decorate with herbs.

PUMPKIN SOUP PURE FRENCH

This is a tender, elegant soup that the whole family will love.

Compound:

750 grams of pumpkin;
one leek;
150 grams of potatoes;
2 tbsp olive oil;
1 liter of vegetable broth;
1 tbsp lemon juice;
100 grams of sour cream.

The recipe is pretty simple. We clean the pumpkin from the peel and seeds, then cut it and potatoes into cubes, cut the onion into rings.

We take a pan (for frying), add olive oil there, put vegetables in turn and fry for about ten minutes. As a result of frying, the onion should become transparent, and the vegetables should be slightly golden.

Now you should pour the prepared vegetable broth into the pan, cover with a lid, wait until everything boils. After that, you need to cook for fifteen minutes over medium heat. After the time has elapsed, turn off the fire.

After that, you need to add pepper to the soup (cayenne pepper is most suitable), pour in the required amount of lemon juice. To mix everything.

Now we grind the finished soup in mashed potatoes with a blender, salt to taste and pour in the required amount of sour cream. The soup is ready.

Serve with greens, croutons or a baguette.

Cook with love!

Also delicious:

How to cook delicious cream soup and pumpkin puree soup, step by step recipe with photo

Pumpkin is America's top food. Americans like no one else love pumpkin and know a lot about its preparation. It's kind of like a versatile potato. Drinks, jams, desserts, casseroles, soups are prepared from pumpkin. We will cook a stunningly bright pumpkin soup according to the recipe of an American chef. The juicy pulp of the orange beauty is very useful. Here and carotene, and vitamins (A, C, E, D, PP), calcium, iron, cobalt, copper and a large amount of water. Pumpkin makes equally good creamy soups and creamy soups. Yes, this is not the same thing, the dishes differ in composition. Cream soup necessarily contains a milk component: bechamel sauce, milk or, as in this case, cream. We will add them a couple of minutes before they are ready. Puree soup is similar to cream soup, but it is cooked exclusively from vegetables. And if cream soup is quite high-calorie, then the recipe for pumpkin puree soup is more suitable for dietary nutrition. The ingredients below make both great.

How to cook tender pumpkin soup? Cut all the vegetables into cubes so that they cook evenly. It is better to cook the soup in meat or vegetable broth, but you can also use plain water. Despite the fact that the first dish is prepared without meat, its taste is very rich. And here's a little secret: when frying onions, add a little dry white wine, the alcohol evaporates during cooking, leaving the soup with a delicious aroma and revealing the taste of vegetables. Pumpkin soup with cream turns out to be hearty, nutritious, warming. A smooth and uniform consistency can be obtained using an immersion blender. And to make the American pumpkin soup even tastier, it is served with croutons fried in butter. Another plus of the dish: pumpkin soup only tastes better the next day (of course, if you don’t eat it right away). So, let's move on to a step-by-step recipe with a photo.

To make creamy pumpkin soup you will need:

400 g pumpkin;
1.5 l. broth;
200 g turnips (1 small);
200 g onions (2 pcs.);
200 g carrots (1 large);
200 g potatoes (2 medium tubers);
50 g butter for frying and 100 g for croutons;
0.5 st. cream with a fat content of 33-35%;
2/3 st. dry white wine;
half a baguette for croutons;
salt, pepper to taste.

Recipe for cream soup (or cream soup) with cream

1. Step by step we will deal with vegetables. First, cut the onion into small pieces.

2. Lightly fry the onion until transparent in butter, but make sure that it does not burn. It is enough to fry over medium heat for 5 minutes until soft.

3. Now pour in the wine, simmer over medium heat for another 1 minute.

4. Cut the potatoes. You can cut into medium cubes, anyway, then puree everything with a blender.

5. We clean and cut the turnip.

6. Cut the peeled carrots.

7. We clean the pumpkin from the peel and seeds and also cut it. Seeds can not be thrown away. We clean them, fry and decorate the finished soup.

8. Now pour all the vegetables into the pan with the onions.

9. Mix everything.

10. Fill with broth. You can take a vegetable or meat finished product from cubes or cooked in advance. Cook for 1 hour on low heat covered. Salt is recommended only after the vegetables are cooked. In unsalted water, they retain more nutrients. But I had bouillon cubes that contain extra salt and herbs.

11. For a complete recipe for a creamy pumpkin soup with cream, we need croutons or croutons. While the vegetables are cooking, cut the baguette.

12. Lubricate each piece with butter and cut into 4 parts.

13. Put the baguette pieces on a preheated pan, lightly salt and pepper on top. Fry the croutons over medium-high heat until golden brown on both sides. Butter starts to burn quickly, so we don’t go far from the pan.

14. Let's check our soup: carrots should be easily pierced with a fork.

15. Puree everything with a blender until smooth. The puree soup is ready, it remains only to salt and pepper to taste.

17. Please note that you do not need to boil the soup with cream. It is enough to warm it up over low heat.

8. Serve with croutons.

And you can put them directly on the plate to make the dish look spectacular. Delicious pumpkin cream soup with cream is ready. Enjoy your meal!

Pumpkin cream soup with cream is a real delicacy that combines a pleasant taste and a huge amount of useful substances. Pumpkin fruits contain pectin, fiber, rare vitamin T, potassium, calcium, iron and magnesium, starch, carotene, vitamins B1, B2, B5, B6, C, PP, E. It is pumpkin that many ophthalmologists advise to use in the diet of their patients with impaired vision, since the amount of carotene in it is greater than in carrots.

There is a wide variety of recipes for this soup, which will not only allow you to try new cooking options, but also make the taste completely new and unusual.

How to cook pumpkin cream soup with cream - 15 varieties

One of my favorite pumpkin recipes is cream soup. Both adults and children like this dish.

Ingredients:

Vegetable broth - 0.5 l
Pumpkin Butternut Squash - 700 g
Onion - 2 pcs.
Garlic - 2 cloves
Nutmeg - 0.25 tsp
Cream - 3 tablespoons

Cooking:

Pour 500 ml of water into a saucepan and add the broth.

Bring to a boil, add diced pumpkin, finely chopped garlic and onion. Cook for 15 minutes until pumpkin is soft.

Remove the vegetables, while retaining the broth. Using a blender, grind the vegetables to a puree state, diluting with the broth to the desired consistency. Add nutmeg, salt and spices.

When serving, add cream to the soup.

A recipe that resembles the previous one in terms of a set of ingredients. A slight difference in cooking will give the soup a new taste.

Ingredients:

Pumpkin - 500 g
Onion - 1 pc.
Chicken broth or any other - 2 tbsp.
Cream 11% - 100 ml
Garlic - 1 clove
Olive oil - 2 tbsp.
Sesame seeds - 2 tsp

Cooking:

Onion cut into rings. Sauté in olive oil with the peeled garlic until golden brown. After that, the garlic can be thrown away, it is only needed for flavor.

Send the diced pumpkin to the onion, pour over the broth and cook for about 20 minutes.

Grind the pumpkin with a blender. Add cream and salt to the soup, bring to a boil and remove from heat.

Other healthy vegetables can be added to pumpkin soup, such as carrots and celery. The taste and benefits of such a dish will delight those who monitor the quality of their diet.

Ingredients:

Pumpkin - 400 g
Onion - 1 pc.
Garlic - 1 clove
Carrots - 0.5 pcs.
Celery - 0.5 stalks
Cream 10% - 100 ml
Water - 1.5 tbsp.
Peeled pumpkin seeds - 20 g
Vegetable oil - 2 tbsp.

Cooking:

Fry finely chopped onion and garlic in vegetable oil.

Finely chopped pumpkin, along with grated carrots, send to garlic and onions, fry for 5 minutes.

Add celery to water, cook for 5 minutes, then remove. Broth, salt, add fried vegetables and cook for about 10 minutes until the pumpkin is soft.

Grind the soup with a blender, then add the cream and bring to a boil.

Remove the soup from the stove and let it brew.

Garnish with pumpkin seeds when serving.

An excellent combination for pumpkin will be not only carrots, but also zucchini with garlic. And if you add cheese to the creamy pumpkin-vegetable soup, you get a real delicious!

Ingredients:

Pumpkin - 500 g
Zucchini - 1-2 pcs.
Garlic - 1 clove
Onion - 1 pc.
Carrots - 0.5 pcs.
Cream 10% - 100 ml
Water - 2 tbsp.
Vegetable oil - 2 tbsp.
hard cheese

Cooking:

Saute finely chopped onion, garlic and grated carrots in vegetable oil until golden brown. Add diced zucchini and pumpkin. Fry until characteristic garlic aroma.

Pour vegetables with water and cook until tender, salt.

Grind vegetables using a blender. Add cream and bring to a boil.

Remove the soup from the stove, add finely grated cheese and stir until it is completely dissolved.

You can not add cheese during the cooking process, but decorate it with hot soup, poured into plates. Feta cheese can be substituted.

Everyone knows the benefits of pumpkin, and it is almost impossible to overestimate the beneficial properties of ginger! This soup will be an excellent support for immunity in the cold winter season.

Ingredients:

Ginger root - 2 cm.
Olive oil - 3 tbsp.
Carrot - 1 pc.
Cream - 150 ml
Onion - 1 pc.
Pumpkin - 500 gr
Water or broth - 500 ml

Cooking:

Finely grated ginger and chopped onion fry in olive oil until golden brown. Add carrots cut into thin circles, fry a little. Add a couple of tablespoons of broth or water and simmer until the vegetable is soft.

Cut the pumpkin into cubes, add to the vegetables and pour the remaining broth.

Simmer the soup until the pumpkin is tender, about 20 minutes.

Grind vegetables with a blender, add cream and bring to a boil. After that, remove the soup from the stove and let it brew.

Serve garnished with seeds or herbs.

Light and pleasant soup, at the same time very satisfying and healthy. Watch the video on how to make your own pumpkin soup.

Ingredients:

Pumpkin - 1 pc.
Potatoes - 2 pcs.
Onion - 1 pc.
Garlic - 2 cloves
Cream 20% - 100 ml
Vegetable oil - 2 tbsp.

Cooking:

Fry onion in vegetable oil with pumpkin until golden brown.

Add finely chopped garlic and potatoes. Pour in water to cover the vegetables, cook until tender.

Using a blender, grind the ingredients until smooth. Add cream, salt and bring to a boil.

Remove from fire, let it brew.

Serve garnished with croutons.

Delicious and hearty pumpkin soup will turn out if you add fried mushrooms and onions. The combination of your favorite flavors - mushrooms with onions and pumpkins with cream - will not leave you and your household indifferent.

Ingredients:

Pumpkin - 600 g
Cream - 100 ml
Water - 600 g
Garlic - 2 cloves
Champignons - 250 g
Vegetable oil - 2 tbsp.
Onion - 1 pc.

Cooking:

To prepare puree soup, choose light champignons, with a hat that fits snugly to the leg. Such mushrooms are easier to clean.

Fry finely chopped champignons and onions in vegetable oil until golden brown. Add finely chopped garlic, fry until the characteristic garlic smell.

Add diced pumpkin to vegetables and add water. Cook for about 20 minutes until the pumpkin is done.

Grind the ingredients using a blender. Add salt and cream, bring back to a boil and remove from heat.

Before serving, let it brew, and you can decorate with pumpkin seeds or crackers.

If you add chicken meat to pumpkin soup, the soup will become more satisfying and thick. Such a dish is best in cold winter time: it will saturate the body with useful substances and prevent you from catching a cold.

Ingredients:

Leek - 1-2 feathers
Garlic - 1 clove
Bulgarian pepper - 1 pc.
Carrot - 1 pc.
Potato - 1 pc.
Pumpkin - 600 g
Cauliflower - 300 g
Chicken - 200 g
Cream - 100 ml
Greens
Chilli
Ground black pepper
vegetable oil - 2 tbsp.

Cooking:

Boil the broth based on the chicken.

At this time, sauté the leeks, bell peppers and carrots.

Remove the meat from the broth, let cool and chop finely.

Add diced potatoes and pumpkin to the boiling broth.

Let it boil for about 10 minutes and add the cauliflower, disassembled into small inflorescences.

When the vegetables are ready, add the frying and cook for another 5 minutes. Add meat and spices.

Using a blender, grind the ingredients, add the cream and bring to a boil again.

After immediately remove from heat, let it brew.

Serve garnished with greens.

Surprisingly, such an unusual combination is very harmonious and tasty. Bacon adds spice to the dish, making the taste rich, and the dish turns out to be hearty and high-calorie.

Ingredients:

Bacon - 3-5 slices
Pumpkin - 500 g
Carrots - 2 pcs.
Cream 20% - 100 ml
Walnuts - 75 g
Butter - 2 tbsp.

Cooking:

Stew diced carrots and pumpkin in a saucepan in 1 tbsp. butter 10 minutes.

Fry the chopped bacon in a skillet for 5 minutes.

Add crushed nuts to bacon. Fry for 3 more minutes.

Pour the vegetables in a saucepan with water so that it covers them. Add spices and cook until done.

Using a blender, beat the vegetables until smooth, add the cream and bring to a boil again.

Remove from heat, add toasted nuts and bacon.

Pumpkin is so good that you can combine many products with it. At the same time, their taste is not lost, but only emphasized by the pleasant sweetness of the pumpkin.

Ingredients:

Chicken broth - 1.6 l
Boiled chicken fillet - 4 pcs.
Red lentils - 150 g
Pumpkin - 500 g
Onion - 1 pc.
Carrot - 1 pc.
Garlic - 2 cloves
Basil - to taste
Nutmeg - to taste
Vegetable oil - 3 tbsp.
Cream 20% - 100 ml
Crackers

Cooking:

Send the lentils to the boiling broth.

Fry carrots and onions cut into large cubes in vegetable oil until golden brown.

To the finished lentils, send the pumpkin, cut into cubes, cook until tender. After that, remove the ingredients from the broth and put them in a blender bowl.

In a blender, add the frying, crushed garlic, spices and boneless chicken meat. Beat everything until smooth and send to the broth.

Bring to a boil, add cream and wait until boiling again. Remove from the stove, let it brew.

Garnish with croutons when serving.

Thanks to this combination of ingredients, the taste of the soup will be pleasantly sweet.

Ingredients:

Pumpkin - 500 g
Onion - 1 pc.
Chicken broth - 2 tbsp.
Cream 20% - 100 ml
Garlic - 1 clove
Canned corn - 0.5 pack
Olive oil - 2 tbsp.
Sesame seeds - 2 tsp

Cooking:

Sauté finely chopped onions and garlic in olive oil until golden brown.

Send the diced pumpkin to the onion, pour over the broth and cook for about 10 minutes. Add corn and cook until done.

Grind the ingredients using a blender. Add spices to the soup, bring to a boil and remove from heat.

After letting it brew, serve the soup, decorating with sesame seeds.

Most pumpkin soup recipes do without potatoes. However, thanks to him, this soup becomes hearty and can become an independent lunch dish.

Ingredients:

Pumpkin - 600 g
Potatoes - 4 pcs.
Onion - 1 pc.
Spices
Cream 20% - 400 ml

Cooking:

Fry the onion until golden brown, add water to cover it, and simmer for 5 minutes.

Add diced potatoes and pumpkin, simmer covered until tender.

Using a blender, grind the ingredients until smooth. Pour cream, add spices and bring to a boil.

After boiling, remove from the stove, let it brew and garnish with leek rings.

The calorie content and satiety that cheese and cream will give perfectly complement the benefits of pumpkin and broccoli. Broccoli lovers will love this recipe.

Ingredients:

Broccoli - 1 pc.
Pumpkin - 500 g
Onion - 1 pc.
Carrot - 1 pc.
Cream 20% - 150 ml
Hard cheese - 150 g
Vegetable oil - 2 tbsp.

Cooking:

Finely chop the onion and carrot and fry in vegetable oil until golden brown. To them add diced pumpkin and broccoli, disassembled into small inflorescences.

Pour the vegetables with water so that it covers them. Add spices. Cook until ready.

Grind the ingredients using a blender. Add cream and bring back to a boil.

After that, remove from the stove, add the cheese and stir until it is completely dissolved.

Serve garnished with seeds or crackers.

Another variation on the classic Pumpkin Buttercream Soup recipe.

Ingredients:

Pumpkin - 1 kg
Ginger - 5 cm
Onion - 1 pc.
Garlic - 4 cloves
Cream 30% - 300 ml
Butter - 70 g
Olive oil - 2 tbsp.
Paprika - 0.5 tsp
Spices

Cooking:

Drizzle the diced pumpkin with olive oil and place in the oven until soft.

Fry finely chopped onion, half of the ginger and garlic in butter in a double-bottomed pan until golden brown.

Add pumpkin, cover with water and cook for 20 minutes.

Blend the contents of the pot with a blender.

Fry the remaining ginger in a pan, adding paprika.

Whip the cream until stiff and add the paprika and ginger mixture.

Cream must be whipped in a cold bowl, after thoroughly cooling. Add paprika and ginger should be already cooled down.

Put the whipped vegetables on the plates and garnish with whipped cream.

Seafood lovers should pay attention to such an unusual, but at the same time, popular pumpkin soup recipe.

Ingredients:

Pumpkin - 500 g
Onion - 1 pc.
Carrot - 1 pc.
Shrimp - 300 g
Chicken broth - 500 ml
Cream 20% - 100 ml
Garlic - 1 clove
Olive oil - 2 tbsp.

Cooking:

Finely chopped onions, carrots and garlic saute in olive oil until golden brown.

Send the diced pumpkin to the frying, pour in the broth and cook for about 20 minutes.

Add peeled shrimp and cook until tender.

Grind the ingredients using a blender. Add cream and salt to the soup, bring to a boil and remove from heat.

Let it brew and serve the soup, decorating with croutons.