Pumpkin is a versatile vegetable. It is used to prepare a wide variety of dishes, from soups and main courses to salads and desserts. We will turn our attention to pumpkin soup. This is just a godsend for those who are watching their figure, because pumpkin soup is low in calories and nutritious. Pumpkin soup is ideal for baby food. Children are not allergic to pumpkin - isn’t this happiness for parents?
Pumpkin soup is easy and quick to prepare, especially if it is a puree or cream soup. You will have to tinker a little longer when preparing soup from baked pumpkin, but the result will surprise you, because in addition to preserving many useful substances, baking reveals the taste of all products in a new way. For a holiday table or dinner party, pumpkin soup can be effectively served in half a pumpkin, using it as a tureen.
Here are some tips from experienced chefs to help you prepare truly delicious and healthy pumpkin soup. Before cooking soup with chicken or veal, the meat can be quickly fried in hot oil until golden brown, this will give the soup a special taste and aroma. When adding cream to soup, remember the calorie content, but, nevertheless, the fattier the cream, the tastier the soup turns out. When serving, pumpkin soup can be sprinkled with herbs, toasted pumpkin seeds, rye or wheat bread croutons or grated hard cheese.
Ingredients:
500 g pumpkin,
1 onion,
3 stacks vegetable broth,
1 stack cream,
2 tbsp. vegetable oil,
150 g hard cheese,
2 tbsp. butter,
greens, salt, pepper - to taste.
Preparation:
Cut the pumpkin in half, remove the seeds, brush the inside with vegetable oil and place cut side down on a baking sheet. Place the baking sheet in an oven preheated to 180°C for 1 hour. Meanwhile, fry the onion in butter until translucent. Peel the finished pumpkin and add to the onion, fry a little and pour in the broth. Simmer over low heat, covered, for 15 minutes. Then puree with a blender, pour in the cream, heat but do not boil, remove from heat and add grated cheese. Stir and serve with greens.
Ingredients:
1 small pumpkin
2 onions,
1 head of garlic,
1.5 liters of vegetable broth,
1 bay leaf,
1 tsp brown sugar,
1-2 tsp. curry powder,
½ tsp. ground cinnamon,
¼ tsp. ground nutmeg,
1 stack natural yogurt or low-fat sour cream,
Preparation:
Cut the pumpkin in half and place cut side down on a baking sheet. Peel the onion and cut into quarters. Without peeling the garlic, wrap it in foil. Place the vegetables on a baking sheet and bake at 180°C for an hour. Let cool slightly, scrape the pumpkin pulp into a saucepan, squeeze the garlic out of the skins, add the onion and puree in a blender until smooth. Add broth, spices to taste, bring to a boil and simmer over low heat for 10 minutes. Remove from heat, add sour cream and stir.
Ingredients:
1 kg pumpkin,
2 onions,
2 green apples,
3-5 cloves of garlic,
1 tsp curry powder,
salt, ground white pepper, herbs - to taste.
Preparation:
Cut the peeled pumpkin pulp and potatoes into pieces. Chop the onion and garlic. Heat the vegetable oil in a saucepan, fry the onion until transparent, add the pumpkin and garlic and fry over high heat for 5 minutes, then add the potatoes and fry everything together for another 5 minutes. Pour in hot water (about 1-1.2 l), bring to a boil , reduce heat to medium and cook for 15 minutes. Then puree using a blender, add salt and pepper to taste. Cut the peeled apples into cubes and fry in hot oil, sprinkled with salt, pepper and curry powder, for 2-3 minutes until golden brown. Serve the soup with 1 tablespoon in each bowl. apples and sprinkled with herbs.
Ingredients:
500 g hot smoked fish,
500 g pumpkin,
3 potatoes,
2 tomatoes
1 onion,
1 carrot,
200 ml 10-20% cream,
1 tsp pepper mixtures,
salt - to taste.
Preparation:
Cut the peeled pumpkin, potatoes, carrots and onions into cubes and boil in boiling salted water for 5-7 minutes. Place on a sieve. Cut the tomatoes crosswise, scald with boiling water, cool immediately in ice water and remove the skin. Rub the boiled vegetables and tomatoes through a sieve and pour into the pan. Divide the fish lengthwise along the ridge, remove all bones. Grind one fillet, cut the second into pieces. Add the fish to the vegetables in the pan, pour in the cream, stir, bring to a boil and immediately remove from the heat. Add spices, cover and let steep for 10 minutes.
Ingredients:
1 kg pumpkin,
500 g tomatoes,
1 red onion,
5-6 cloves of garlic,
1 sprig of rosemary,
1.2 liters of vegetable broth.
For croutons:
12 slices French baguette,
5 tbsp. vegetable oil,
1 yolk,
1 tbsp. red wine vinegar,
1 clove of garlic,
1 hot pepper,
100 g hard cheese.
Preparation:
Peel the pumpkin and cut it into cubes. Also cut the onion into cubes. Wash the tomatoes and unpeeled garlic cloves. Place all prepared products on a baking sheet, add a sprig of rosemary, pour in oil and place in an oven preheated to 220°C for 30-35 minutes. Remove the prepared vegetables from the oven, place the pumpkin in a blender, add the onion, peeled tomatoes and squeeze the garlic out of the skin. Grind into a homogeneous creamy mass, pour into a saucepan, add broth and bring to a boil. Remove from heat, season with salt and pepper and cover with a lid. Prepare the croutons: chop the garlic and hot pepper and rub with a pinch of salt. Add the yolk and vinegar and whisk. Continuing to beat, add butter. Lubricate the baguette pieces with the resulting sauce, place them on a baking sheet and bake at a temperature of 180-190°C for 5 minutes. Sprinkle the finished croutons with cheese.
Ingredients:
600 g pumpkin,
3-4 carrots,
150 g raisins,
150 g walnuts,
4-5 tbsp. butter,
200 ml 20% cream,
salt, ground white pepper - to taste.
Preparation:
Peel the pumpkin and carrots, cut into cubes and simmer for 10 minutes per 1 tbsp. butter. Pour in 1 glass of hot water and boil for 10 minutes. Puree the soup using a blender, add cream, salt and pepper. Stir and heat until boiling, but do not boil. Remove from heat. Meanwhile, coarsely chop the nuts, rinse and dry the raisins. Fry nuts and raisins in the remaining butter and add to the soup.
Ingredients:
250 g pumpkin,
250 g zucchini,
4-5 large champignons,
2 cloves of garlic,
3-4 tbsp. sour cream,
1 shallot,
100 ml dry white wine,
800 ml vegetable broth,
1 tbsp. butter,
salt, herbs, lemon juice - to taste.
Preparation:
Peel the pumpkin and zucchini and cut into cubes. Chop the shallots and garlic and fry in half the amount of butter until transparent, add the pumpkin and zucchini and simmer, stirring, for 5 minutes. Pour in the wine and simmer for 1-2 minutes over high heat. Add broth and simmer on low for 20 minutes, covered. Then puree the soup using a blender, add lemon juice to taste, salt and pepper, add sour cream and heat without boiling. Cover with a lid. Cut the mushrooms into slices and fry in the remaining oil for 2-3 minutes, add herbs, salt and pepper. Serve the soup, place mushrooms and herbs in the center.
Ingredients:
400 g pumpkin,
1 small chicken
2 carrots,
2 onions,
8 slices bacon
8 potatoes,
3-4 tbsp. vegetable oil,
salt, pepper, Provençal herbs, bay leaf, cumin, sesame - to taste.
Preparation:
Wash the chicken, remove the skin, cover with cold water, salt, add bay leaves, carrots, peppercorns and cook the broth. Cut the pumpkin and potatoes into cubes, add herbs, cumin, vegetable oil and ground red pepper to taste and cook in a small amount of salted water. Fry the bacon in a dry frying pan, remove it and fry the onion in the remaining fat until golden brown. Remove the meat from the chicken carcass and cut into pieces. Puree the boiled vegetables using a blender, add meat to them, heat a little and pour into plates. Place bacon slices, fried onions, and sesame seeds on each plate.
Ingredients:
400 g pumpkin,
4 tbsp vegetable oil,
3-4 carrots,
2 tsp curry powder,
2 onions,
milk - as much as needed
salt, pepper - to taste.
Preparation:
Fry the onion in hot vegetable oil until golden brown, add 1.5 liters of hot water, bring to a boil and add coarsely chopped carrots and potatoes. Add salt and boil for 5 minutes. Then add the diced pumpkin and cook for another 5 minutes. Remove from heat and puree using a blender. Pour in milk (to the desired thickness of the soup), boil, remove from heat and add curry and pepper to taste. Serve with white bread croutons.
Ingredients:
6 stacks pumpkin cut into small cubes
400 g soft cream cheese (or 3-4 regular processed cheese),
1 onion,
2 tbsp. butter,
3 stacks water,
4 bouillon cubes,
½ tsp. provencal herbs,
¼ tsp. ground black pepper,
salt - to taste.
Preparation:
Sauté the onion in butter until soft, add the pumpkin, hot water, stock cubes and spices, bring to a boil and simmer for 20 minutes. Strain the soup through a sieve or puree it using a blender, add cream cheese and heat, stirring, until the cheese melts. Do not boil! Serve with greens and croutons.
Ingredients:
250 g thin noodles,
1.5 kg pumpkin,
2 onions,
3 tbsp. butter,
100 ml cream,
¼ tsp. red hot ground pepper,
salt, ground black pepper - to taste.
Preparation:
Boil the noodles in boiling salted water and place in a sieve. Cut the pumpkin and onion into cubes and fry in oil until golden brown. Fill with water so that it covers the vegetables, add spices and salt and cook until soft. Puree the finished soup using a blender, add noodles and cream and heat to a boil.
Ingredients:
500 g pumpkin,
2 potatoes,
1 onion,
2-3 cloves of garlic,
1 red hot pepper,
1 stack tomato juice,
100 ml cream,
2 tbsp. vegetable oil,
salt, ground black pepper, nutmeg - to taste.
Preparation:
Fry onion, garlic and hot pepper in vegetable oil for 3-5 minutes. Cut the pumpkin and potatoes into cubes, add to the fried vegetables, add 2 cups of water and season with spices. Boil covered over medium heat for 20 minutes. Rub the finished soup through a sieve or puree using a blender, add tomato juice and cream and simmer for another 5 minutes. Serve with greens.
Ingredients:
600 g pumpkin,
200 g minced chicken,
1 liter of chicken broth,
1 onion,
1-2 cloves of garlic,
2 tbsp. vegetable oil,
2 cm ginger root,
salt, ground black pepper, herbs - to taste.
Preparation:
Cook the pumpkin in chicken broth for 10-15 minutes. While the pumpkin is cooking, add salt and pepper to the minced chicken and form into meatballs. Fry the chopped onion and garlic in vegetable oil until golden brown, transfer to the pumpkin and boil for 2 minutes. Then rub the finished soup through a sieve. Place back on the heat, bring to a boil and place the meatballs in the soup. Cook until tender for 10 minutes, add grated ginger, herbs, salt and pepper to taste.
Ingredients:
4-6 pcs. chicken drumstick (according to the number of pots),
600-800 g pumpkin,
4-5 potatoes,
3-4 cloves of garlic,
1-2 carrots,
2 liters of water,
salt, pepper - to taste.
Preparation:
Boil chicken drumsticks in boiling water until tender, add salt at the end of cooking. Cut the vegetables into cubes and place in pots. Remove the drumsticks from the broth, place one at a time in the pots and fill with broth, leaving about two fingers to the brim. Close the lids and place in an oven preheated to 220°C for 1 hour. Serve in pots, sprinkled with herbs.
Ingredients:
1.5 liters of vegetable broth,
500 g pumpkin pulp,
1 onion,
2-3 cloves of garlic,
½ hot red pepper
1 potato,
120 ml heavy cream,
1 tbsp. grated ginger,
1 small pumpkin (“soup”)
Preparation:
Heat the broth in a saucepan, add the diced pumpkin and the remaining ingredients and bring to a boil. Reduce heat and simmer, uncovered, for 40 minutes. Remove the hot pepper. Cut the tureen pumpkin in a 2:1 ratio, remove the “lid” and remove the seeds and pulp. Grease the inside with oil, place in a cold oven, turn on the heat and bake for 30-50 minutes. Meanwhile, puree the pumpkin soup or strain it through a sieve, heat for 10 minutes, pour in the cream, stir and pour the soup into the baked pumpkin. Sprinkle the top with toasted pumpkin seeds or cheese and serve.
Bon appetit and new culinary discoveries!
Larisa Shuftaykina
Classic pumpkin soup is one of my favorites, so I treat myself to it often. If you, like me, are also a fan of light soups, you will certainly appreciate this recipe. Recipe with photos step by step, I suggest trying the simplest one. It is also the most delicious. I really like the combination of the taste of pumpkin and garlic, but if that’s not enough for you, you can remember that this orange beauty is combined with a lot of different spices and herbs - with nutmeg and ginger, with basil or marjoram, and even with a mixture of peppers it will be very Fine. Therefore, I recommend starting with this simple recipe, and then, if desired, experimenting with other tastes and aromas. Don't forget about cream - you can add it to the soup when serving - the taste will only benefit from this!
Ingredients:
- Pumpkin – 500 grams;
- Carrots – 1 large piece;
- Onion – 1 head;
- Olive oil – 1 teaspoon;
- Garlic – 1-2 cloves;
- Water (see the cooking description for rules for adding water);
For crackers:
- Loaf or baguette – 4 pieces;
- Provençal herbs – 1 teaspoon;
- Olive oil – ½ teaspoon;
- Salt - to taste;
- Dried ground garlic – 1-2 pinches.
To submit:
- Cream - half a glass
How to make classic pumpkin soup
Let's start by preparing the crackers. It is better to take yesterday’s loaf or baguette for making croutons; it will be easier to cut it the way you need. Cut it into cubes or bars, after which you will need to sprinkle the pieces of bread with dried garlic, Provençal herbs, salt, and also season with a small amount of butter. I dry the crackers in the oven at 110-130 degrees, scattering them on a baking sheet, this takes an average of 15-20 minutes. The croutons are just ready by the time the soup is cooked.
Now you need to prepare the vegetables. To make soup, I take carrots, onions, and pumpkin. You can use fresh or frozen pumpkin; there won’t be much difference in the taste of the soup. If the pumpkin is fresh, then you just need to peel it from the inner fibrous part, as well as from the peel. Frozen pumpkin simply needs to be thawed and cut into pieces.
Now take a frying pan or saucepan, if it is suitable for frying. Pour a little vegetable oil there, literally a tablespoon, and fry all the vegetables over low heat, stirring, for 5-7 minutes.
Then fill them with water so that the liquid level is about 1-2 cm higher than the level of the vegetables. Cook everything until tender - usually 15 minutes is enough for the carrots and pumpkin to be soft. Salt and pepper everything to taste.
Now you need to puree the soup. It is more convenient to do this using a blender tower; the soup turns into a homogeneous mass in literally a matter of minutes. I add the garlic right now, after I removed the pan from the heat. Garlic has a very delicate and pleasant aroma; I would not want to lose it when heated.
When serving, add cream to each plate as a dressing. Sprinkle each serving of soup with croutons, dried pumpkin seeds or spices and serve.
Pumpkin soup is a real storehouse of vitamins for our health. Pumpkin has long been famous for its beneficial properties. It contains ascorbic acid, vitamins A, E, C, B vitamins, micro- and macroelements necessary for our body to fight colds, irritability and insomnia. In addition, the vegetable contains rare vitamin T, which helps in the digestion and absorption of heavy foods, making it an excellent addition to a hearty lunch.
Rich aroma, rich taste and a special, cozy atmosphere are present in pumpkin soup. You can find a huge variety of pumpkin soup recipes, among which there is a favorite option for even the most picky gourmet. Pumpkin soup can be prepared with croutons, seafood, smoked meats, for meat-eaters and vegetarians.
How to make pumpkin soup - 15 varieties
Perhaps the most popular and at the same time the simplest pumpkin soup recipe is puree soup. It will take you no more than half an hour to prepare it!
Ingredients:
- pumpkin – 400 g
- onion - 1 pc.
- garlic - 4 cloves
- pepper
- olive oil
- vegetable broth - 500 ml
Cooking method:
- peel the pumpkin and cut it into small pieces;
- peel the onion and garlic, add to the pumpkin;
- place the vegetables in a baking dish, sprinkle with olive oil, cover with foil and leave in the oven at 200 C for 15-20 minutes;
- transfer the vegetables into a saucepan and beat with a blender, gradually pouring in the broth;
- add salt and pepper to taste.
Pumpkin cream soup is ready and ready to serve.
The soup is best enjoyed while it is hot, adding cream and garnishing with herbs and roasted pumpkin seeds.
Bon appetit and be healthy!
Another simple but no less tasty recipe with the addition of carrots.
Ingredients:
- pumpkin 600 gr
- carrots 1 pc.
- onion 1 pc.
- Water 400 ml
- olive oil
- pepper
Cooking method:
- peel and seed the pumpkin, peel the onions and carrots;
- cut vegetables into small cubes;
- adding a small amount of vegetable oil to a frying pan, fry the vegetables until golden brown;
- transfer the vegetables to a saucepan, add water and cook for about 35 minutes until tender;
- Remove the finished soup from the heat and beat with an immersion blender.
Bon appetit!
A hearty version of our usual pumpkin soup, which will come in handy on a cold autumn or winter evening. It is suitable for lovers of meat and delicious food.
Ingredients:
- pumpkin 700 gr
- minced chicken 400 gr
- egg 1 pc.
- dill
- garlic 1-3 cloves
- carrots 1 piece
- onion 1 piece
- rice 150 gr
- vegetable broth 1.5 l
- olive oil
- pepper
Cooking method:
- Cut the pre-peeled pumpkin into small cubes, add salt and pepper, sprinkle with oil, and place in the oven at 200 C for 20 minutes;
- Mix the minced meat, grated carrots, egg and herbs separately, make meat balls, boil in salted water for 15 minutes (To keep the soup broth light, cook the meatballs separately).
- fry chopped onion and garlic in a frying pan;
- add rice to the onion and garlic, pour in the broth, and leave for 20 minutes;
- Towards the end of cooking, add meatballs, pumpkin and greens.
Bon appetit!
Rich in vitamins and microelements, pumpkin combined with healthy broccoli and cauliflower will become a real source of health for the body.
Ingredients:
- pumpkin 700 gr
- broccoli 250 gr
- cauliflower 250 gr
- onion 1 pc.
- chili pepper 1 pc.
- carrots 1 pc.
- potatoes 1 pc.
- garlic 2-3 cloves
- olive oil
- cream
- pepper
Cooking method:
- peel the vegetables and cut into small cubes;
- grease a thick-bottomed pan with vegetable oil, add garlic, onions, chili peppers, carrots;
- after 1-2 minutes, add pumpkin to the vegetables, fry for several minutes;
- add water and cover with a lid and let it boil;
- after boiling, add potatoes;
- when the vegetables are ready, add broccoli, cauliflower, salt, pepper and cream;
- Cook until broccoli and cauliflower are done.
The soup is ready and can be served. Bon appetit!
Ingredients:
- pumpkin pulp 600 gr
- onion 1 pc.
- carrots 2 pcs.
- butter 50 g
- vegetable broth 500 ml
- White bread
- cheese 3 tbsp. l.
- pumpkin seeds 3 tbsp. l.
Cooking method:
- melt the butter in a thick-bottomed saucepan;
- cut the onion into rings and fry until golden brown;
- add pumpkin and carrots, cook for about 20 minutes;
- pour the broth over the vegetables, cook until tender, then puree in a blender;
- in a separate frying pan, fry the bread and seeds until golden brown;
- Serve the soup garnished with bread, cheese and seeds.
Bon appetit!
You will be pleasantly surprised by the soft combination of pumpkin and chicken. A light, yet satisfying and healthy soup that will be the highlight of your lunch.
Ingredients:
- carrots 6 pcs.
- onion 1 pc.
- potatoes 3 pcs.
- chicken 2 hams
- cream 100 gr
- pumpkin 300 gr
- garlic 3 cloves
- White bread
- butter
- pepper
Cooking method:
- Pre-cook chicken broth on two hams, pouring 1.5 liters of them. boiled water, and fry 1 grated carrot and onion until golden brown;
- remove the chicken, chop finely;
- Finely chop the potatoes and carrots and cook in chicken broth;
- When the vegetables are ready, add the broth, spices and garlic to the broth, cook the soup for another 10 minutes;
- puree vegetables using an immersion blender;
- add cream and chopped chicken to the soup and simmer for another 1 minute (Don’t forget to stir so the soup doesn’t burn);
- decorate with croutons.
That's all. Pumpkin soup with chicken is ready and can be served. Bon appetit and good health!
Pumpkin is useful for both adults and children; it can be given as early as 6 months of age. And instead of store-bought jars of pumpkin puree, it’s better to please your baby and the whole family with homemade soup.
Ingredients:
- turkey fillet 30 gr
- pumpkin 50 g (For a child it is better to use nutmeg pumpkin)
- potatoes 30 gr
- carrots 30 gr
- onion 30 gr
- milk 150 ml
- water 200 ml
Cooking method:
- pour milk over the turkey pieces and let the broth simmer;
- finely chop the vegetables;
- 10 minutes after the broth boils, add potatoes;
- after 5 minutes add pumpkin, carrots and onions;
- add milk and cook until done;
- Finally puree with a blender.
The soup is ready. You can also make it for adults by simply increasing the amount of ingredients!
Ingredients:
- pumpkin 650 gr
- broth 250 ml
- ginger root 4 cm
- onion 1 piece
- apple 1 piece
- olive oil
- pepper
Cooking method:
- put the diced pumpkin to simmer in vegetable broth;
- Fry finely chopped garlic and onion in olive oil;
- add peeled ginger root, onion and garlic to the pan;
- bring to readiness and puree;
- You can decorate with apple straws.
Pumpkin and green pea soup has a very pleasant and delicate taste.
You can add cream and bacon to it to add piquancy to the taste.
Ingredients:
- pumpkin 150 gr
- green peas 300 gr
- onion 1 pc.
- low-fat bacon 100 g
- cream 200 ml
- water 300 ml
- olive oil
- pepper
- hard cheese
Cooking method:
- fry the bacon, add finely chopped onion and pumpkin to it;
- Bring vegetables until golden brown;
- add water and simmer for about 20 minutes until the pumpkin is soft;
- add green peas, spices;
- puree the soup with a blender until smooth;
- cook for another 2-3 minutes.
The soup is ready. Pumpkin combined with green peas will appeal to both adults and children! Bon appetit!
Ingredients:
- zucchini 1 pc.
- pumpkin 300 gr
- corn 1 pc.
- water 1.5 cups
- cream 100 ml
- green onion 100 gr
- pepper
Cooking method:
- prepare vegetables, peel and chop finely;
- put the zucchini, pumpkin, corn kernels, and onions to cook;
- bring to a boil and cook for 15 minutes;
- puree, add cream and heat for 2-3 minutes.
Anise gives this soup a special piquancy. It is especially tasty if you cook it in chicken broth.
Ingredients:
- pumpkin 700 gr
- onion 2 pcs.
- garlic 4 cloves
- chili pepper 2 pcs.
- anise 1 tbsp.
- curry 1 tbsp.
- chicken broth 750 ml
- sour cream 150 gr
- pepper
Cooking method:
- prepare vegetables by first peeling and removing seeds;
- fry the onion in a frying pan until golden brown;
- add chili pepper, curry and garlic to the onion, simmer for 5 minutes;
- Bring chicken broth to a boil, add stew mixture and pumpkin;
- cook until tender, then puree;
- Bring the cream soup to a boil again, add anise.
That's all. Bon appetit! The soup can be decorated with croutons and sour cream.
This soup will take you a little longer to prepare than your usual creamy pumpkin soup.
Ingredients:
- pumpkin 1 kg
- water 1 l
- red onion 1 pc.
- ginger 20 gr.
- garlic 3 pcs.
- cream 100 gr
- brandy 100 ml
- butter
- parsley
- pepper
- pumpkin seeds
Cooking method:
- fry the onion, add garlic and ginger;
- add pumpkin and stir;
- add brandy and simmer for 5 minutes;
- add sugar and chicken broth;
- cook for 5 minutes, add cream and puree;
- add herbs and spices.
Ingredients:
- pumpkin 500 gr
- potatoes 300 gr
- carrots 100 gr
- onion 1 pc.
- garlic 1 clove
- tomato in its own juice 250 gr
- vegetable oil
- pepper
Cooking method:
- cut the pumpkin and potatoes into cubes, add water and put on fire;
- Finely chop the onion, carrots and garlic and fry until golden brown;
- add onions and carrots to pumpkin and potatoes;
- when the vegetables are ready, puree the soup;
- When serving, pour tomato juice and tomatoes into the plate.
Bon appetit!
Ingredients:
- pumpkin 1 kg
- shrimp 700 gr
- carrots 2 pcs
- garlic 2-4 cloves
- onion 1 pc.
- olive oil
- pepper
Cooking method:
- fry finely chopped onions, garlic and carrots;
- cut the pumpkin into cubes and cook;
- After a while, add carrots and onions to the pumpkin;
- boil shrimp in salted water;
- Puree the prepared pumpkin, add shrimp.
Ingredients:
- pumpkin 500 gr
- onion 1 pc.
- dried porcini mushrooms 15 g
- garlic 1 clove
- vegetable oil
- pepper
Cooking method:
- Soak mushrooms in cold water for 20 minutes;
- Peel and cut vegetables into cubes;
- Boil the mushrooms in the water in which they were soaked, remove them;
- Fry the onion and pumpkin, add to the broth, cook until tender;
- puree pumpkin;
- fry the mushrooms and add to the soup.
Bon appetit! There are many recipes for pumpkin soup. There is something special and favorite for everyone!
In a saucepan you need to sauté chopped onions in vegetable oil. Keep it on the fire until lightly browned and soft.
Cut the pumpkin into small pieces and place in a container to sauté. Add salt and pepper to taste.
Fill with water or broth. The amount of liquid should be no more than 300 ml. I poured in 250 ml because I like it thicker. Place the saucepan on the stove, bring its contents to an active boil and reduce the heat. Cover with a lid and cook the pumpkin soup for 15 minutes. Then we check readiness.
For pureeing, you can use an immersion or stationary blender. I like the second option better. Grinds perfectly.
This is such a homogeneous, beautiful and appetizing soup.
This lean pumpkin soup can be easily prepared in a slow cooker. Use the “Frying” mode for sautéing and the “Stewing” mode for cooking pumpkin.
And if you add a handful of croutons to your plate, your lunch will definitely be unsurpassed. Also add finely chopped greens, and then the soup will become tastier and healthier.
The pumpkin ripening season has arrived. Previously, every year I had a question, what is possible? Rice porridge with pumpkin? Pancakes or pie? Once, while visiting, I tried pumpkin puree soup. God, how delicious it turned out. Seasonings and the amber-colored oil of the same name gave a rich aroma and taste to the dish. I left the guests with the recipe.
From that moment on, several pumpkins are sure to ripen at the dacha. To use them at any time of the year, I freeze them - in cubes, in the form of puree. And then I cook delicious, healthy and beautiful bright dishes from them.
Cream soup is wonderful in combination with any vegetables. Potatoes, zucchini, leeks, and carrots are suitable. If you want a hearty meal, add chicken or turkey. You can prepare a dietary option for children or during Lent. With the addition of milk or cream, you get a soup with a delicate creamy taste.
This year, summer began in July, and the pumpkins were late in ripening. Well, I had to take the pulp of an almost ripe fruit. Believe me, it didn’t affect the taste at all - the color just let us down. The usual sunny color was replaced by a shade of green.
Products:
- Peeled pumpkin – 700 g
- Water or vegetable broth -1.5 l
- Carrots – 1 pc.
- Onion – 1 pc.
- Nutmeg – ½ tsp.
- Black pepper - a pinch
- Salt to taste
- Cream 10% - 200 ml.
- We wash the sides of the pumpkin from dirt, peel off the skin and cut into pieces.
- Remove carrots from clothing and cut into thin slices.
- Boil water together with pumpkin and carrots until tender.
- Chop the onion and garlic with a knife.
- Sauté the onion in butter until lightly golden, season with garlic.
- After the vegetables become soft, puree them with a blender until smooth along with the fried vegetables.
- Pour in the cream, put on the fire and bring to a boil. Now is the time to fertilize with spices and salt.
- Serve with croutons. And if you have pumpkin oil, then half a teaspoon definitely won’t hurt.
Pumpkin puree soup with potatoes (quick and tasty)
My family prefers this version with the addition of potatoes. The soup turns out satisfying and rich. I cook it at any time of the year. In winter I use frozen vegetables.
Products:
- Pumpkin – 450 g
- Potatoes – 2-3 pcs.
- Carrots – 1 pc.
- Water – 1.5 l
- Cream 10% – 200 ml
- Sweet paprika – ½ tsp.
- Nutmeg – 1/3 tsp.
- Black pepper – ¼ tsp.
- Hot red pepper – pinch
- Salt to taste
- Place in a saucepan (2 liter capacity), fill with water and bring to the boil until soft. Don't forget to get rid of the foam.
- Drain the water and puree with an immersion blender. It is more convenient to do this without water. Then add it and finally mix it into a single mass.
- Put on fire, pour in cream. We wait for it to boil and turn it off.
During this time, stir a small amount of broth in a separate container along with spices and send it back to the pan. I recommend doing this - it will avoid the formation of lumps in the finished soup. Salt to taste.
Diet pumpkin and zucchini soup in a slow cooker for a child
Creamy vegetable soup is useful to prepare for children, even small ones. It is nutritious, satisfying, and thanks to the gentle mode of the device, it retains the maximum amount of nutrients.
Prepare:
- Pumpkin pulp – 500 g
- Potato tubers – 500 g
- Zucchini – 200 g
- Onion – 1 pc.
- Pepper, salt
Peel the vegetables from excess shells and remove the seeds.
Turn on the multicooker to Fry mode, and while it heats up, chop the vegetables.
Vegetables cook in approximately the same time. First, we will throw the potatoes into the inside of the bowl, so we will chop them into large pieces.
- We will add the pumpkin later, so chop it into a smaller size.
- Pour in a couple of tablespoons of oil and let it warm up a little. After this, add the potato pieces.
Slice the pumpkin and send it there to fry a little for 15 minutes. Then zucchini. We will bring it to readiness in water.
- Chop the onion into small pieces and mix with the vegetable mixture.
- Fill with water so that it just covers the mass. Salt and pepper.
- Set the mode to Extinguishing. It takes an hour, but for us 10-15 minutes are enough for the products to become soft.
- Let's check for readiness. Place in a separate container and blend with a blender. Dilute with the vegetable broth in which the vegetables were cooked.
If you do not need a dietary option, then at this stage add the required amount of milk and beat again.
How to make creamy pumpkin soup with chicken
Adding chicken to the soup makes it filling. For men, this is probably a more suitable option. Although my husband eats it on both cheeks even without meat.
Prepare:
- Pumpkin – 400 g
- Onion – leek – 1 pc.
- Bell pepper – 1 pc.
- Carrots – 1 pc.
- Potatoes – 2-3 pcs.
- Cauliflower – 200 g
- Boiled chicken breast
- Cream – 100 ml
- Garlic - 2 cloves
- Pepper
- Nutmeg
- Parsley
- Hot pepper
- First of all, put a pan of water on the burner and boil the chicken. Any part of the carcass is suitable for this.
- We will pre-prepare the products - wash, peel, chop.
- Fry finely chopped garlic and leeks in a frying pan.
- Next add sweet peppers and carrots.
- We take out the finished chicken meat and add diced potatoes to the boiling broth. Boil for a couple of minutes, add pumpkin pieces and cauliflower.
- Keep covered until soft and combine with frying.
- Throw in the chopped chicken pieces.
- Rub with a potato masher. If you need to get a creamy structure, then use a blender. Let's add cream.
- There is little left - chop the parsley, a little chili pepper for spiciness and piquancy. Pour into plates and enjoy.
Video - cooking pumpkin soup from Yulia Vysotskaya
Everything that Yulia cooks always looks delicious and appetizing. I have no doubt that this is actually the case. Want to try? Watch the recipe in the video.
Autumn means bright colors, and, of course, you can’t do without aromatic, sunny and bright pumpkin cream soup. It will warm you up during the cold season, delight you with autumn colors, and let you enjoy the taste sensations.