Pumpkin is a bright and fabulous vegetable, a real symbol of golden autumn. juicy and sweet pumpkin it is a real storehouse of vitamins and microelements: iron, potassium, calcium, magnesium. And vitamins can't be counted at all. It grows well in our latitudes, and for many of us even in our own garden. Today I want to talk about how to make delicious pumpkin soup. We will review the detailed step by step recipes different variations of pumpkin soup and choose the most delicious.
The most common form of pumpkin soup is puréed soup. It turns out very tender due to the juiciness and softness of the pumpkin.
Creamy pumpkin soup - a classic step by step recipe
This is the most famous and simple pumpkin soup. If you have a pumpkin at home and you wondered what to cook from it, then be sure to try this wonderful soup. It is truly vegetable, without meat additives, so it can be eaten by both vegetarians and people on a diet, and children also like it very much. This is not surprising, because this soup is very tender, sweet and does not need to be completely chewed. Feed pumpkin soup to your baby, and he will also be satisfied.
For creamy pumpkin soup you will need:
- fresh pumpkin - 500 grams,
- onion - 1 pc,
- carrots - 1 piece,
- cream 20% - 0.5 cups,
- garlic - 1 clove,
- butter - 15 grams,
- olive oil - 1 tablespoon,
- salt and pepper to taste.
Cooking:
1. First of all, it is necessary to sauté onions and carrots. To finely chop the onion and garlic.
2. Cut the carrots in half and then into thin semi-circles.
3. Cut the pumpkin into large cubes. Since later it will be stewed, softened well, and later it will be ground in a blender, the size of the cubes is not too important. But too large cubes will take longer to cook.
4. Melt the butter in the bottom of the pan. As soon as it melts to a liquid state, pour olive oil into it. Stir.
5. Fry a little onion and garlic until it becomes softer and more transparent. In this case, it is not necessary to make a strong fire so that the onion does not burn.
6. Add carrots to the onion and fry a little, until slightly softened.
7. Add pieces of pumpkin to the fried vegetables. Pour vegetables hot water so that it only slightly covers them. Please note that when cooking, water must be poured freshly boiled directly from the kettle. This is necessary so that the cooking temperature does not decrease and the process is not disturbed. In our saucepan, everything is already boiling and boiling.
Salt and pepper the vegetables, stir and cook for 15 minutes.
8. Grind the prepared vegetables with an immersion blender. You can also use a jug blender. In the process of grinding, pour into vegetable puree cream and continue. Vegetables and cream will mix and form a lush thick cream puree.
9. Place the saucepan of pumpkin soup back on the stove and bring to a boil. Remove as soon as it starts to boil. Pumpkin soup is ready and ready to serve.
Pumpkin puree soup is wonderfully complemented by croutons from white bread. Roast them ahead of time and serve for dinner. Bon Appetit!
Pumpkin soup with chicken and potatoes - a recipe for how to cook quickly and tasty
Pumpkin soup can be not only lean, made exclusively from vegetables, but also with the addition of delicious meat ingredients. For a simple example, you can take chicken pumpkin soup, which is cooked in hearty chicken broth and with chicken meat. Tender chicken meat goes well with the sweet pulp of pumpkin.
To prepare this soup you will need:
- pumpkin - 500 grams,
- chicken - 400-500 grams,
- onion - 1 pc,
- carrots - 1 piece,
- potatoes - 1-2 pieces,
- celery root - 100 grams,
- parsley root (optional) - 100 grams,
- nutmeg - a pinch,
- salt and pepper to taste.
Cooking:
1. First, boil the chicken for the broth. If you want to make it more lean and gentle version pumpkin soup with chicken, then remove the skin, which contains the most fat.
2. Peel the pumpkin from the pulp with bones and peel, peel the potatoes too. Cut vegetables into large cubes. Peeled onion chop a quarter rings or large cubes.
3. Put a piece of butter in a saucepan with a thick bottom and melt it over low heat. Saute onion in oil until translucent.
4. Then, add potatoes there and fry for two to three minutes. Immediately after that, put the pumpkin cubes and cook them together, stirring and over low heat until the pumpkin brightens.
5. At this time, you can add dried parsley root and celery root to improve the taste of chicken broth. You can use a special device that will allow you to weld the root and easily remove it back. Don't forget to salt the broth.
6. Add broth from a nearby pot to the vegetables. It will take quite a bit, 2-3 ladles. Vegetables should be stewed over very low heat, not covered with broth. Cover them with a lid and simmer until the pumpkin and potatoes are cooked.
7. When the vegetables are cooked, it is necessary to stop them in mashed potatoes. You can use a blender if you have one. If not, then a pusher is suitable for mashed potatoes, and for a more delicate consistency, rub the puree through a sieve.
8. Add to the finished puree chicken bouillon to a pleasant soup consistency. Stir well. Remove the chicken from the broth, remove the bones and cut into small pieces.
9. Put the chicken pieces in the pumpkin soup, put the pot back on the heat and bring to a boil. After that, the soup is ready and it can be served on the table. Decorate the soup with herbs.
This wonderful pumpkin soup is perfect with croutons made from your favorite bread. For example from white or grain.
Bon Appetit!
Spicy Cream of Pumpkin Soup with Ginger and Bacon - Delicious Recipe
pumpkin is enough sweet vegetable, so all soups from it are just as sweet, but a variety of spices will help add a new and interesting shade to the taste. For example, just perfect spice for pumpkin it is cinnamon, but it also adds sweetness, so you need something fragrant and a bit hot. Light spicy bite. It's spicy, but not spicy. The best for this role is ginger root. You will be surprised how much the taste changes. This is delicious. We will also add thyme, one pinch, nutmeg and a little black pepper. Here it will turn out a real spicy soup of their pumpkin. It’s almost impossible to pull it off by the ears.
I will give the amount of ingredients for two servings, and if you have more people, then increase everything proportionally.
To prepare you will need (for two servings):
- pumpkin - 300-400 grams,
- vegetable or chicken broth - 500 ml,
- onions - 0.5 pcs (or 1 small onion),
- carrots - 1 piece small,
- garlic - 2 cloves,
- fresh ginger- 1 teaspoon (or a pinch of dried),
- ground cinnamon, thyme, nutmeg and ground black pepper - a pinch each,
- milk or cream of low fat content - 0.5 cups,
- bacon - 2-3 strips,
- green onion - 1 sprig,
- salt to taste.
Cooking:
1. First, peel the pumpkin from a hard peel and cut it into small cubes.
2. Boil in a pot of pre-cooked broth. Add pumpkin there and cook until tender. This usually takes no more than 10 minutes. Pumpkin should be soft. If you are using fresh ginger, then take a small piece of the root, peel it and finely chop it. Put to boil with pumpkin. Dry ginger is added afterwards, along with all the other spices.
3. At this time, finely chop the onion. Grate the carrots on a coarse grater, and peel the garlic and crush with the plane of the knife. Put all this in a frying pan with heated oil and fry until golden brown.
4. When the pumpkin is ready, drain the resulting broth into a separate bowl, we will add it back to the pumpkin a little later.
5. Transfer the sautéed vegetables to the saucepan with the pumpkin and grind them all together with an immersion blender, adding a little broth. If there is no submersible blender, then you can grind in a blender with a jug, but then add more broth right away. At the same time, you need to add all the spices: dried ginger, nutmeg, thyme and pepper. Salt to taste.
In the process of grinding, add cream (or milk) in the same way, mix thoroughly.
After that, bring the pumpkin soup back to a boil so that all the ingredients inside are warmed up.
6. Toast the bacon in a dry skillet until crispy. Then cut it into small pieces.
7. Now pour the finished pumpkin soup into bowls. Place a large pinch on each plate. grated cheese, then chopped bacon and fresh green onions on top.
Eat hot with crackers! Invite guests and feed loved ones. Try to eat the soup freshly prepared, as it is the most delicious.
Pumpkin puree soup with cream in a slow cooker - a detailed video recipe
Pumpkin soup is even easier to make if you have a slow cooker. Based on this simple and delicious recipe you can make any variety of pumpkin soup that I told you today. In just a few minutes, a delicious and hearty lunch will be ready and will delight you and your family.
Autumn is the time to prepare delicious soups from a pumpkin. If you have this bright sweet beauty, be sure to make pumpkin soup. Believe me, this dish will enter your diet on an ongoing basis!
Useful, bright, fragrant, dietary - it's all from pumpkin cream soup! Take a look at our selection of recipes and choose the best one.
- 500 g pumpkin;
- 300 g potatoes;
- 1 PC. onion;
- 1 st. l. vegetable oils;
- 1 tsp ginger;
- 1.5 cups of milk;
- 100 g of wheat crackers;
- salt, spices - to taste.
Wash potatoes and pumpkin, peel and cut into small cubes.
We clean the onion and cut it finely. We turn on the multicooker in the "Frying" mode and fry the onion for vegetable oil within 5 minutes.
Add potatoes, pumpkin, spices to the onion and pour boiling water so that it slightly covers the vegetables. Salt and cook in the "Extinguishing" mode for 15 minutes. Ginger rub on a medium grater and add it to the prepared vegetables.
Drain the broth. Blend the resulting mixture in a blender until pureed.
We return the vegetables to the slow cooker and dilute with hot milk. Warm up in the "Soup" mode for 10 minutes.
Serve pumpkin puree soup cooked in a slow cooker with crackers.
Recipe 2: cream pumpkin soup with cream (step by step)
- Pumpkin peeled - 1 kg.
- Onion - 100 g.
- Butter - 20 g.
- Vegetable broth - 1 l.
- Garlic - 1 clove
- Cream - 150 ml.
- Zira - 0.3 tsp
- Spices - to taste
- Salt - to taste
For pumpkin puree soup according to the classic recipe, the pumpkin must be peeled, core cut and cut into cubes with a side of about 2-3 centimeters.
Peel and cut the onion.
Add butter to the heated skillet. Put pumpkin cubes and onions there.
On medium heat, fry the pumpkin with onions for five minutes, not forgetting to stir occasionally. Thanks to this light frying, the soup will become richer in taste.
Heat the broth in a saucepan (I always have frozen in the freezer) and add the contents of the pan to it: fried pumpkin with onions.
Bring everything to a boil, reduce heat and simmer for twenty minutes until the vegetables are soft.
Add pepper, salt, peeled and chopped garlic, ground cumin. Of course, you can not put zira, but I highly advise!
Remove the saucepan from the heat and use an immersion blender to puree the mixture into a smooth puree. If there is no such blender, everything can be chopped in a blender bowl by transferring vegetables and broth there.
Roast the pumpkin seeds in a dry frying pan.
Pour the classic pumpkin puree soup into bowls and sprinkle it with parsley, adding a few seeds. Serve immediately and enjoy!
Bon appetit and delicious soup!
Recipe 3, simple: pumpkin puree soup with vegetables
All vegetables are lightly fried beforehand and this subtlety gives a completely unique taste to the dish. Try to cook and judge for yourself.
- 800 g fresh or frozen pumpkin pulp
- 2-3 carrots
- 3 medium potatoes
- 1 large onion
- butter for frying
- bunch of dill
- salt, black ground pepper
- 1-2 garlic cloves
- 2 celery stalks (optional), I cooked without it this time
Wash potatoes, peel, cut into cubes. Put 1 tbsp in a heated pan. l. or a little more butter, you can add a little vegetable oil. We spread the potatoes and fry it until golden brown.
We put the finished potatoes in an empty pan, in which we will cook pumpkin soup-puree. And add more butter and a little vegetable oil to the pan, put the peeled and diced pumpkin and also fry it until golden brown, then transfer it to the pan with the potatoes.
I used ready-made frozen pumpkin, cut into small pieces, to make soup puree. In fact, if you're making raw pumpkin soup, you don't have to cut it so finely, cut it like a potato, or even bigger.
Now clean the onion and cut it into small cubes. We pass on butter to transparency.
We clean the carrots, rub on a coarse grater, add to the pan to the onion and continue to fry for 5-7 minutes over low heat, stirring occasionally.
We spread the onion with carrots in a saucepan with potatoes and pumpkin. If you like the taste of celery, you can add two finely diced stalks to the pot at this point.
Fill the contents of the pan with boiling water just above the level of vegetables. Salt, bring to a boil and cook over low heat until the vegetables are cooked. This is not very long, since all our vegetables are pre-fried.
When the vegetables are ready, grind the contents of the pan with an immersion blender, then bring to a boil again.
Add chopped garlic, ground pepper, stir, taste, add salt if necessary.
Turn off. Let the soup brew for 15-20 minutes.
When serving, put finely chopped dill in each plate, and also offer a lemon cut into quarters. Drizzled with lemon juice, the pumpkin puree soup acquires a simply excellent taste. I borrowed this subtlety in Turkey, where, as you know, soups are prepared mainly in the form of mashed potatoes. In any cafe, you are offered a lemon by default, or you just take it yourself near the cash register, where lemon quarters always lie next to sliced bread.
Recipe 4: Quick pumpkin cream soup with cream
- pumpkin - 500 gr.
- potatoes - 2 large
- carrot - 2 large
- onion - 1 large
- nutmeg (ground) - 1 teaspoon
- heavy cream - 100 ml or milk - 200 ml
- salt, pepper - to taste
- dried oregano (or any herb of your choice) - for serving
Peel vegetables and cut into large cubes. Put the vegetables to cook for half an hour - an hour.
Water can be poured into a full pan or so that it covers vegetables by 5 cm.The density of our soup will depend on the amount of water.
While the vegetables are cooking, finely chop the onion and fry until golden. I do it, as usual, in ghee.
We separate the prepared vegetables from the broth (you can put them in a deep bowl) and puree with an immersion blender, after adding the onion.
Our cream soup is almost ready, it remains only to add milk or cream, ground nutmeg for piquancy and spices to taste. Mix everything well, put on fire, bring to a boil and turn off.
When serving, you can sprinkle pumpkin cream soup with any fragrant herbs (they are sold in ready-made bags in any supermarket in the spice department) to your taste. I have dried oregano.
Recipe 5: Pumpkin Garlic Cream Soup (Step by Step Photos)
- Pumpkin 650 g
- Garlic 2 tooth
- Olive oil 1 tbsp. l
- Butter 10 g
- Onion 1 pc
- Potato 1 pc
- Chicken broth 0.5 l
- Water 0.25 l
Preheat oven to 200 gr. Cut 650 g of pumpkin pulp into large pieces with a side of about 3 cm. Place in a single layer on a baking sheet. Put in 2 unpeeled garlic cloves. Salt and pepper to taste. Drizzle with olive oil.
Bake for 20-30 minutes until done. Pumpkin should be soft.
Melt the butter in a saucepan. Add a small finely chopped onion. Cook, stirring, until soft.
Then add medium sized potatoes, peeled and coarsely chopped. Cook, stirring, for a couple more minutes.
Add broth and water. Bring to a boil and cook covered for 15 minutes until the potatoes are tender.
Add roasted pumpkin and garlic squeezed from the peel. Bring to a boil and remove from heat.
Puree the soup with an immersion blender. Serve with herbs, sour cream, cream or cheese. Bon Appetit!
Recipe 6: how to cook pumpkin cream soup (photo)
- Pumpkin - 350-400 g
- Cream (any fat content) - 100 ml
- Onion - 1 pc.
- Tomatoes - 1 pc.
- Salt and black pepper - to taste
- Red ground pepper - to taste
- Vegetable oil - 2 tbsp.
- Garlic - 2 cloves
First, cut the pumpkin into small pieces.
Heat the vegetable oil in a saucepan and fry the chopped onion and garlic over low heat for five minutes. If the onion is large, then you need to take only half, if the average, then you can whole.
Scald the tomato with boiling water and remove the skin from it. You can take one medium tomato or several cherry tomatoes.
Add pumpkin and tomatoes to onions and stir. At this stage, you can add a little red ground pepper if you like it spicier. Let simmer over medium heat for 15 minutes, stirring occasionally.
Pour hot boiled water into the pan so that it covers all the vegetables. Cook until the pumpkin is soft.
When the pumpkin is cooked, strain the broth into a bowl through a sieve, and leave the vegetables in the saucepan.
Use a blender to puree the pumpkin.
Add one ladle of broth and whisk again.
Now pour the cream and mix everything again. If the soup is too thick, add more broth.
Return the pot to the stove and bring to a boil. Salt and pepper to taste.
Recipe 7, step by step: Vegetable puree soup with pumpkin
One of the variations of a healthy and tasty pumpkin soup is a gentle pumpkin cream soup with cream. The cream in this recipe softens the taste of vegetables, giving the structure of the soup a velvety texture and some special softness. The taste of pumpkin is not felt at all, this soup can be prepared for the whole family, adding to everyone's plate what he loves. Men put fried bacon and season the soup hot pepper, pour crackers, pumpkin seeds for children, and add a piece to yourself boiled chicken, greens - in general, choose what you like.
In the pumpkin cream soup with cream, the recipe for which is proposed, other vegetables are added, the pumpkin will not be soloed in this recipe. Potatoes will make the soup more nutritious and satisfying (by the way, it can be excluded or replaced with celery in a smaller amount), carrots and onions will give their taste and make a difference. The soup is made with water, but you can boil it with vegetable or chicken broth.
- pumpkin (peeled pulp) - 400 gr;
- potatoes - 2 pcs (or a piece of celery root);
- onion - 1 large or 2 small;
- carrots - 1 pc;
- water or broth - 1-1.2 liters;
- any vegetable oil - 2-3 tbsp. spoons;
- cream (fat content 10-15%) - 200 ml;
- salt - to taste;
- spices - of your choice;
- greens, croutons, fried bacon - for serving soup.
Vegetables will be lightly fried, and so that they do not absorb a lot of oil, we will make the cuts not very small. Cut the onion into medium sized cubes. We cut the carrots into plump circles, cut the large ones in half or into four parts.
Cut the pumpkin and potatoes (celery root) into medium-sized cubes.
In a cauldron or a saucepan with a thick bottom and walls, heat the oil. Put the onion in it, saute until soft, without browning.
Add pumpkin pieces and stir. Fry the pumpkin for 7-8 minutes, stirring so that the onion does not burn. The fire is not strong, the pumpkin should, as it were, be stewed in oil, softening a little.
Pour the potatoes and carrot pieces into the pan. Fry (stew) in oil for several minutes until the carrots and potatoes absorb the remaining oil. Be sure to stir, the potatoes may stick to the bottom.
We fill vegetable stew water or broth, barely covering them with liquid. Salt to taste. We cook vegetables at a low boil, readiness is determined by potatoes. If the potato breaks easily when pressed, you're done.
Turn off the heat and let the soup cool down a bit. In a blender, grind everything into a smooth, thick puree. Or we take out the vegetables with a slotted spoon, load them into a blender glass, chop. We return to the pot with the broth, stir immediately, the soup should become thick and homogeneous, without lumps.
We put the pumpkin soup on a very quiet fire, warm it up. Pour into hot soup cream of any fat content, immediately stir with a spoon. We heat the cream soup, bring it almost to a boil, but do not let it boil, so that the cream does not curdle. Turn off the fire, cover the soup and let it brew for five minutes on the stove.
While the soup is infusing, gaining flavor, fry thin slices of bacon in a dry frying pan until crispy. We dry the cubes of bread (in a pan or in the oven), cut the greens, take out the spices. We pour pumpkin cream soup into bowls, add to each what your eaters love, and call everyone to the table. Bon Appetit!
Recipe 8: Pumpkin Puree Soup with Turkey and Cream
- Ripe pumpkin - 1 kg
- Turkey boneless - 400 grams
- Cream (20-30%) - 100 ml
- Butter - 40 grams
- Onion - 1 bulb
- Olive oil - 2 tbsp. spoons
- Pepper
- Turmeric
First, finely chop the onion. It is better not to take Crimean sweet purple onions for the recipe, but leeks or shallots are perfect, as well as onions.
Then the onion is fried in butter or olive oil so that it does not burn, but it acquires a beautiful golden hue and becomes soft.
Now it's time for the pumpkin. A hard peel is cut from it and cut as it is convenient. The inside of the pumpkin is slightly cleaned with a knife and freed from seeds.
The easiest way to make cream soup is from pumpkin, chopped into small cubes.
They are placed in a saucepan along with already prepared onions and poured with a very small amount of water. Then the pumpkin is left to languish with turmeric. A little salt should be added. Cook pumpkin until soft.
As soon as autumn vegetable soften, cream is poured into it and left for just a couple of minutes on the stove.
The turkey is freed from small and large bones, skin and chopped into very small cubes.
Now fry the turkey in olive oil. It is quickly turned over, preventing the tender meat from burning. Salt and pepper the turkey to taste.
Then the pumpkin is pureed with a blender, if necessary, adding a certain amount of cream to the desired consistency. Cream soup should not be too runny, but should also not be made into a thick puree. The pre-fried turkey pieces are placed on top. The soup is ready. Bon Appetit!
Lean Pumpkin Cream Soup is a light yet satisfying hot first course that will appeal to absolutely everyone and even the pickiest gourmets.
Recipe content:
Pumpkin soup is consumed in many countries - in Europe, America, Asia, Australia, Africa. Moreover, cream soup is most often prepared from pumpkin. It is hearty, nutritious, able to warm on a cold day, give energy and health. After all, pumpkin is incredible useful product. Therefore, be sure to include it in your menu as often and as much as possible. Well, we will give some delicious examples of recipes for soft, tender and mouth-watering soups with her participation.
How to cook pumpkin cream soup - general principles of cooking
- Pumpkin soup is best cooked from baked pumpkin. To do this, it is baked in the oven until soft, then cooled, the peel is carefully cut off, the seeds are removed, and the pulp is rubbed with a rare sieve or blender. The resulting puree is poured into a saucepan, brought to a boil, pour in the broth (vegetable, meat, fish), milk or cream.
- Cream soup is a dish of uniform consistency, so all ingredients should be evenly distributed throughout the soup. There should be no thick sediment at the bottom of the pan.
- But depending on the type of soup, other ingredients may remain chopped in the dish.
- Add to pumpkin soup and other vegetables like smoked meats, fish, poultry, seafood.
- Serve soup with pumpkin seeds, nuts or wheat bread toasts.
- Many people believe that pumpkin cream soup becomes more tasty and aromatic only the next day.
- If the cream soup came out thick, then the mass is diluted to the desired consistency with broth, boiled water or vegetable broth.
- It is better to salt the soup when all the vegetables are cooked.
- For original filing you can make a plate of bread or pumpkin. A dish served in this way will look more original.
- If the soup is added pasta, then it is better to boil them separately, and put them in the soup at the end of cooking. This is necessary so that the broth does not become cloudy.
- Puree soups with cream are usually not boiled, but only heated at a minimum heat so that the cream does not curdle.
- Vegetables are placed in a pot of boiling unsalted water so that they do not lose their nutrients.
- Ginger, cumin, coriander, star anise, cinnamon, black pepper, fennel and dill are successfully combined in pumpkin soups.
Pumpkin cream soup with cream has a unique taste and aroma. Ginger root can be added both fresh and dried. But here it is worth considering that the taste and aroma of raw ginger is more burning and bright, so its amount must be dosed according to taste preferences.
- Calorie content per 100 g - 45 kcal.
- Servings Per Container - 6
- Cooking time - 45 minutes
Ingredients:
- Pumpkin - 400 g
- Milk - 800 g
- Wheat bread- 15 g
- Cream - 50 g
- Butter - 20 g
- Salt - to taste
- Spices - to taste
Step by step preparation:
- Peel the pumpkin from the peel and seeds, cut into slices, pour milk and simmer in a sealed container over low heat. Add salt.
- 5 minutes before the readiness, put the bread croutons.
- Wipe the mass, pour in the remaining milk and boil.
- Remove the saucepan from the heat, season with cream, butter and serve.
Pumpkin cream soup with cheese is dietary, contains few calories and has an amazing taste, bright color and at the same time usefulness.
Ingredients:
- Pumpkin pulp - 200 g
- Sweet pepper - 1 pc.
- Garlic - 3 cloves
- Cream - 50 ml
- Hard cheese - 50 g
- Salt - to taste
- Drinking water - 300 ml
- In boiling salted water, put the pumpkin pulp cut into pieces.
- Then add the peeled from seeds and partitions Bell pepper. Boil foods for 10-15 minutes.
- Then put finely chopped garlic and chopped herbs. Continue to cook the soup for another 5 minutes.
- Remove the pan from the stove and use a blender to smash the ingredients until smooth.
- Return the pumpkin soup to the stove, pour in the cream and sprinkle with the cheese chips.
- Heat the soup without boiling.
- Put salt, ground pepper and spices. Perfectly combined curries in the soup, Provencal herbs, ginger.
- Remove dish from heat and serve.
Healthy and extraordinarily tasty pumpkin cream soup with chicken. It is rich in elements and vitamins necessary for our body. But the main advantage is fast cooking.
Ingredients:
- Pumpkin - 500 g
- Potato - 300 g
- Olive oil - 10 g
- Chicken breast - 150 g
- Broth - 1 l
- Onion - 100 g
- Ground pepper - to taste
- Salt - to taste
- Peel the onion and cut into half rings. Heat the olive oil in a deep saucepan and fry until soft.
- washed up chicken fillet wash, cut into small pieces and add to the pan with onions. Roast until it turns white.
- Peel the pumpkin from the peel and seeds, cut into bars, put to the food and simmer under the lid until soft.
- Peel potatoes, wash and cut into cubes. Place in a bowl along with pumpkin.
- Salt, pepper and cook until fully cooked.
- Then puree the mixture with a blender until smooth.
- Pour in the broth, bring to a boil and adjust the taste with spices.
Bright and healthy pumpkin cream soup - hearty and at the same time diet dish, suitable for breakfast and lunch, in the children's menu and for the festive table. Ready soup pumpkin can be seasoned with ginger, cloves, paprika, curry, garlic, it can be cooked for the first and for dessert, add meat, fish, cook with vegetables, serve with milk and cheese, meatballs, croutons and herbs.
Since pumpkin broth contains fat-soluble components, it is necessary to improve their absorption by the body. To do this, pumpkin dishes are diluted with milk, cream or melted butter is added. Classic variant- pumpkin soup puree with cream.
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Description
With ginger and cream
- 0.5 kg of pumpkin;
- 500 grams of water;
- 1 onion;
- 15 g fresh garlic;
- 2 teaspoons grated root or 1 teaspoon dried ginger;
- 100 gr cream;
- sun-dried tomatoes - 80 gr;
- pinch of chili
Cooking sequence
- Finely chop the garlic and onion, throw the vegetables into a frying pan to stew in oil.
- Cut the pumpkin into medium-sized cubes, fill with water. Cook for 5 minutes, salt, and another 15 minutes over low heat.
- Add the prepared onion-garlic mixture, ginger to the pot with the pumpkin and cook on the stove for 20 minutes.
- Season with cream, season with chili and beat with a blender until a delicate consistency is formed and there are no lumps / pieces.
- Decorate soup puree sun-dried tomatoes, pumpkin seeds or nuts.
ATTENTION. Ginger for soup can be taken dried and fresh. My ginger root, peel and rub on a "carrot" grater, add to the soup at the rate of 1 teaspoon - for 2 servings.
You can cook mashed soups with a variety of products with the addition of cream, recipes are described in detail on.
Watch a helpful video for making ginger and cream soup puree:
Prepare according to the classic recipe with carrots and onions, but without the addition of cream.
- Suitable for a dairy-free diet.
- Pumpkin puree soup without cream can be boiled in chicken broth.
- Suggest a cream substitute processed cheese, which is tossed into the soup before dipping the blender and whipped along with the vegetables.
Serve pumpkin soup puree without cream with herbs - mint, green onion, you can sprinkle with lime or lemon juice.
Alternatively, you can prepare such a puree soup without frying: boil all the vegetables in a saucepan with water for about 30 minutes, add milk or cream and beat with a blender.
Serve with crackers, you can grate a little hard cheese into the dish, cut into pieces of feta, sprinkle with chopped dill, parsley. Nutmeg, curry and a little chili in puree will be appreciated by thrill-seekers. Recipe diet soup mashed potatoes will find
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.
Others can be added to pumpkin soup healthy vegetables 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, but overestimate beneficial features ginger is almost impossible! 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. This dish is best in cold winter time: it will saturate the body useful substances and won't let you catch 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
- Greenery
- Chilli
- Ground black pepper
- vegetable oil - 2 tbsp.
Cooking:
Boil the broth based on the chicken.
At this time, saute the leeks, bell pepper 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 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 so unusual combination 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 done.
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 classic recipe creamy pumpkin soup.
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.
