Did you know that pumpkin lovers have a significantly increased vitality? And the point is not only in its beneficial properties, but also in a bright orange color, which is considered one of the most favorable colors in psychotherapy. With its elegance and variety of forms, this vegetable is pleasantly pleasing to the eye, will cheer you up even in bad weather. Rich mineral composition And a large number of vitamins make pumpkin one of the main dietary and baby food. Pumpkin also has one more advantage - no matter how much you eat it, you will never gain weight from this vegetable - this is useful for people who watch their figure to know. A large number of dishes can be prepared from a pumpkin: pies are baked with it, cookies, and, of course, soups are prepared.
Pumpkin puree soup is a tender and fragrant dish that will appeal to both adults and children. In addition to pumpkin, it contains carrots, which makes it doubly useful. And I will also tell you how you can diversify this dish, taking it as a basis.

Other pumpkin recipes:

You will need: (2 servings)

  • pumpkin pulp 200 gr
  • carrot 1 piece (100g)
  • onion 1 pc (100 gr)
  • garlic 1 clove
  • flour 1 tbsp
  • grated Parmesan cheese 2 tbsp.
  • vegetable oil for frying 70-100 ml
  • curry 1-2 tsp
  • water or broth 0.5 liters

This soup is convenient to cook in a non-stick saucepan or in a heavy-bottomed steel saucepan. You can first fry vegetables in them, and then add water and cook soup. If you do not have such a pan, fry the vegetables in a pan, then transfer to the pan.

Modern breeders have bred many varieties of pumpkin. Some of them are very cute. mini pumpkins, which have all the properties of an ordinary pumpkin, but weigh no more than 300 grams.

It is very convenient to bake such pumpkins in the oven, they make an original portioned dessert →

For soup puree is better to use large pumpkin pulp. I have butternut butternut squash. This variety is different pear-shaped, has noticeably fewer seeds than other varieties, and lighter flesh. Another feature of Butternut pumpkin is that it does not have that very pronounced “pumpkin taste”, which is why this pumpkin is often called “nutty”. By the way, butternut pumpkin can be eaten raw, added, for example, to salads.

Step-by-step photo recipe for making pumpkin puree soup:

Wash and cut the pumpkin.

Remove seeds with soft membranes- conveniently with an ordinary tablespoon, ideally - with an ice cream spoon with thinner and sharper edges.

Peel the pumpkin. It is convenient to do this by first cutting the pumpkin into pieces.

cut pumpkin into small cubes.

Clean and chop the onion.

Carrot grate.

Fry the onion in vegetable oil until soft 5 minutes.

Add to onion carrots, pumpkin and squeezed out through a press garlic, salt And fry on a small fire 15 minutes.
Advice: frying vegetablesin fat at low temperature necessary procedure. During it, fat-soluble vitamins and aromatic substances are extracted from vegetables, which contributes to better absorption by the body.

Great idea - add one to the soup small apple. Peel it from the peel and core, cut into cubes and fry with pumpkin and carrots.

At the end of the roast add flour and 1-2 teaspoons of curry to vegetables, stir. If the soup will be eaten by children, there is no need to add curry.

When the vegetables are fried, add to them 0.5 liters of water, bring to a boil and cook for 15-20 minutes until pumpkin softens. Water can be replaced with

Add to soup grated cheese, cook, stirring until the cheese is dissolved.

Take the soup off the stove and grind with a blender until smooth. Be careful not to burn yourself with hot splashes! Return the pot of soup to the stove, taste and, if necessary, add salt and sugar - balance the taste. If the soup seems too thick for you, add some water or broth. Bring the soup to a boil, cover with a lid and turn off the heat. Give the soup infuse for 15-20 minutes and serve to the table.

Very soft, fragrant and healthy dish for the whole family. Pumpkin puree soup is convenient to eat from mugs - children especially like it. This soup keeps well in the refrigerator and does not lose its properties the next day.
Advice: when warmed up in microwave oven cover the soup bowl with cling film or another plate, as thick mass easily "explodes".

When serving, you can diversify the soup with various additives: heavy cream, peeled pumpkin seeds, pieces of chicken or meat, cubes of raw smoked sausage, olives and, of course, your favorite

Bon appetit!

Cut pumpkin can be stored in the refrigerator for up to 7 days. If you do not plan to use a cut pumpkin within a week, then it is better to immediately peel and seed it, cut it into pieces, put it in a bag and freeze it.

A whole pumpkin without damage can be stored at room temperature until spring. It is now that we have supermarkets and refrigerators, and earlier pumpkin and nuts were on the list of home strategic stocks with which you can easily survive the winter.

Cook with "Mom's stove" and you will succeed!

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For many years in a row it has been kept at the peak of popularity pumpkin puree soup. Classic recipe contains a set of products available to every family.

Pumpkin tends to retain its beneficial qualities all winter and spring. , perfectly stored, very tasty dishes are obtained from it. Yes, and the mood rises, seeing the "sun" in the plate on an autumn cloudy day. The article includes a recipe and step by step process work for the discoverers of this delicious dish.

We assure you: puree soup will take its rightful place in the menu of pumpkin lovers and their young and adult relatives.

The pumpkin keeps its beneficial features all winter and spring

Cooking is given up to an hour of time (including cooking vegetables). Of the kitchen utensils, you must have saucepan or saucepan (preferably with a thick bottom), deep cast iron skillet (replace with a sieve).

Products (for a family of 4):

Puree Soup Ingredients:

  • pumpkin pulp - 0.8 kg;
  • carrots - 0.25-0.3 kg;
  • onion - 0.15-0.2 kg;
  • garlic - 3 cloves;
  • ginger root - 3-5 cm (optional);
  • water - 1 l;
  • vegetable oil - 2-6 tbsp. l.;
  • salt to taste.

For soup dressing- 100 ml cream 20%.

For submission:

  • 4 tbsp. l. sour cream;
  • chopped greens.

At the end, from the listed composition of the products, caloric content is 286 kcal per serving.

Description of the cooking process according to the classic recipe


Pumpkin puree soup is prepared according to the classic recipe in several approaches:

  1. All vegetables peel from skins, husks, seeds and wash cold water. cut into identical pieces of carrots, pumpkin. Cut the onion and garlic into several pieces.
  2. Vegetables need to be lightly fry . Put the frying pan on the fire, add vegetable oil, when it warms up - reduce the fire to average level burning and throwing chopped components. When frying, avoid the formation golden brown- the ingredients are fried for 7 minutes with systematic stirring. Then start cooking the soup.
  3. Roasted vegetables are transferred to a saucepan or a saucepan, add chopped ginger with a grater, salt, mix and pour hot water. cook should over moderate heat for 10-20 minutes (depending on the size of the pieces). Vegetables should be soft but not overcooked.
  4. Having reached the indicated readiness, the cooked ingredients are ground with a blender to a puree state. In the absence of such equipment, use the grandmother's method: wipe everything through a sieve with a masher or other kitchen tool that is convenient for you. The consistency will be the same, only the duration of grinding will stretch slightly.
  5. Return the pureed mixture to the saucepan, bring to a boil, pour in the cream, mix the puree well and turn it off.

No need to boil with cream - pumpkin puree soup is ready. The classic recipe is simple, and no chef's skills are required when cooking. Garlic croutons and diced hard cheese will help emphasize the taste.

When serving - put 1 tbsp in each serving. l. sour cream, sprinkle with chopped herbs.

Other variations of pumpkin puree soup


Chicken and pumpkin soup - you will lick your fingers!

The original recipe is often modified by lovers of pumpkin soups. For children under 5 years old, spicy, spicy, sour ingredients are excluded. There are more than a dozen options (the above recipe contains 300 g of carrots, although the original recipe contains 1.1 kg of pumpkin pulp, onions, garlic, sour cream and cream). Let's look at a few variations. classic soup who won the sympathy of the people.

Pumpkin soup with potato pulp (a simple classic recipe)

Ingredients:

  • 600 g each pumpkin pulp and potatoes
  • 200 g each carrots, onions
  1. Roasted in butter (as indicated in the section above).
  2. brew salted to taste milk(3 cups) and water (1 cup) - boil, pour into the fried vegetables.
  3. finished products chop with a blender .
  4. Bring the mixture to a boil (adjust the density with boiled milk) and add cream(20%) 100-150 ml.
  5. When serving, add to the plate sour cream and garlic bread .

Pumpkin, onion, carrot and tomato puree soup (classic recipe)

Second option:

  • 150 g each onions, bell peppers, carrots
  • 250 g peeled tomatoes
  • 2 cloves of garlic
  • 750 g pumpkin pulp
  1. Fry you need on oil (olive, creamy).
  2. brew in 1 liter of water.
  3. spice up curry, salt, taking into account the age of the children for whom the soup is cooked.
  4. Prepare according to the method described above at the beginning of the article.
  5. Served with white bread.

Meat pumpkin soup. Recipe with chicken meat

The third version of pumpkin soup:

  • 600-700 g each pumpkin and boiled chicken meat(cut into cubes)
  • 200 g each carrots, potatoes, onions
  • 3 garlic cloves
  1. Chopped vegetables fry on any oil.
  2. brew in chicken broth - 1.250 l.
  3. Further crushed contents to a puree-like slurry, the density is adjusted with boiling water (see the above preparation method).
  4. In the soup put cold cuts (chicken meat), rub 50 grams cheese, bring to a boil.
  5. Add when serving sour cream, herbs.

Slavs love to cook pumpkin puree soup with mushrooms

pumpkin puree soup classic recipe) may contain cereals. In Spain, oatmeal is added, and in Italy, rice. Slavs love to cook with porcini mushrooms, buckwheat or barley. For sharpness, piquancy, favorite spices and spices are added. Some first bake all the vegetables in the oven, others bring everything to readiness for a couple or in a slow cooker.

Pumpkin is rightly called the autumn queen - each recipe will bring a taste delight for the family during the cold season.

Pumpkin Cream Soup with Cheese

The ingredients for pumpkin soup are as follows:

  • 3 whole acorn pumpkins;
  • 6 heads of shallots (one head must be cut into small pieces, and the rest we clean and leave as is);
  • 5 cloves of garlic;
  • 5 tablespoons of olive oil;
  • 1 tbsp salt;
  • 1 tbsp crushed pepper;
  • 100 gr butter;
  • 4 tbsp low-salt broth;
  • 1/4 tablespoon cayenne pepper;
  • 1/4 tbsp white pepper;
  • 1 small teaspoon of dried sage;
  • 1 tsp savory;
  • 1 cup heavy cream;
  • 1 tbsp Worcester or other sauce
  • 0.5 cup grated parmesan cheese

Soup preparation:

  1. Preheating the oven up to 180 degrees.
  2. Cutting pumpkins in half in the middle and remove all the seeds (more convenient with a spoon). Cut off all sides of the halves of the vegetable for stability. We cover a baking sheet with food foil, on which we lay the pumpkins cut side up.
  3. We put three pre-peeled onions in three pumpkins, and the other three. Add two peeled garlic cloves to each pumpkin. Pour 2 tablespoons of vegetable oil on top, season with salt 1 tbsp and pepper also 1 tbsp.
  4. We put a baking sheet with pumpkins in a preheated oven. Let the dish bake for about an hour. After that, you can taste the pumpkins for softness and the acquisition of a light caramel color. When the dish has reached, we take it out and cool it. Peel off the skins from chilled pumpkins so that only the soft part remains. Leave the onion and garlic.
  5. Reduce heat to moderate and heat up one tablespoon of olives in it. butter and two tablespoons of regular butter.
    Once the oil is frothy, add the garlic and the previously finely chopped shallots. Fry for about 5-7 minutes.
  6. Add some chicken broth to the empty pot(half a glass), stir. Reduce heat temperature. Next, add the main vegetable along with the already baked onion and garlic. Add the rest of the broth to the pot. Mix well and puree the resulting mass with an immersed blender until thick. Add cayenne and white pepper with herbs to taste.
  7. Add cream, sauce. We warm up. As soon as the mixture boils a little, start whisking again. Whilst beating, add grated cheese (reserve some cheese for serving). We switch the fire to small. After a few minutes, the soup is ready.

Pour the soup into bowls, drizzle with butter and sprinkle with cheese, serve. Enjoy your meal!

Bright sunny pumpkin soup will be a welcome guest on the dinner table at any time of the year. In winter, it can be easily cooked on the basis of a frozen vegetable. All sorts of additional ingredients will make the treat even more delicious.

Classic pumpkin soup

Ingredients: half a kilo of a vegetable without peel and seeds, large carrots, onions, a couple of garlic cloves, salt, water.

  1. All vegetables are randomly cut and fried in hot oil in a saucepan. It is best to use an olive component for this purpose.
  2. Next, the resulting mass is filled with water. There should be enough liquid so that its amount is a couple of centimeters above the vegetables. The mass is cooked until all components are soft.
  3. The ingredients are salted to taste, chopped garlic is added to them.
  4. It remains to puree the mass.

When serving, heavy cream is added to the dish in portions.

With Chiken

Ingredients: 2 any parts of a chicken carcass for broth (for example, a wing and a leg), onion, 320 g pumpkin pulp, carrots, red bell pepper, salt, aromatic herbs.

  1. Chicken, along with a whole onion, is cooked until tender. You can add lavrushka and any other ingredients for flavor to the broth.
  2. The remaining vegetables are cut into small cubes, placed in a pan, poured with water and stewed until soft.
  3. The resulting vegetable roast is transferred to the pan and gradually poured with broth. You need to immediately puree the vegetables and then choose the desired consistency of the soup by adding warm liquid.
  4. After adding salt and aromatic herbs, the food is brought to a boil and removed from the heat.

It is delicious to eat the dish with fatty sour cream or unsweetened yogurt.

Delicate cream soup with cream

Ingredients: 420 g pumpkin, carrot, 120 ml medium-fat cream, onion, slice butter, a couple of sprigs of fresh thyme, garlic to taste, salt.

  1. Onions and garlic are finely chopped and then fried in butter. It is best to do this immediately in a saucepan.
  2. Thin circles of carrots are added to the already golden onion. Cooking continues for a few more minutes.
  3. The pulp of the pumpkin is randomly cut and sent to the onion-carrot roast. Some water pours out from above. It should just cover the vegetables.
  4. Salt and spices are added. The soup base is boiled until the pumpkin is soft.
  5. It remains to turn the mass into a smooth puree. Only then is the cream added.

Before serving, pumpkin cream soup with cream is brought to a boil again.

with potatoes

Ingredients: 4-5 potato tubers, 330 g pumpkin, 2 pcs. onions and carrots, 2 liters of water or vegetable broth, 2 tablespoons lemon juice, salt, granulated garlic.

  1. Potatoes are boiled in water or broth (salty) until soft.
  2. While you need to do the rest of the vegetables. Pieces of onions, pumpkins and carrots are stewed in a pan. You can immediately sprinkle the mass with salt and garlic.
  3. The fried vegetables are transferred to the already softened potatoes.
  4. When all the components of the future soup become soft, they can be mashed.
  5. It remains to add freshly squeezed lemon juice to the treat and boil again.

Soup is served with finely chopped greens.

How to cook in a slow cooker?

Ingredients: 430 g of fresh pumpkin, onion, 330 ml of medium-fat cream, salt, carrot.

  1. First, large peeled pieces of pumpkin are laid out in a bowl, poured with a small amount of water and boiled in soup mode for 20-25 minutes. The vegetable should soften well. Then it is transferred to a separate bowl.
  2. Chopped carrots and onions are laid out in a clean container of the device. Vegetables in oil are fried in a suitable mode.
  3. The ingredients from the first and second steps are combined, puréed and poured into the smart pot.
  4. The mass is diluted with cream to the desired consistency. After adding salt, it is brought to a boil in the Soup program.

The soup can be served immediately.

With added cheese

Ingredients: 650-690 g pumpkin, carrot, large ripe tomato, a couple of celery stalks, 2 processed cheeses, a couple of potatoes, salt, Italian herbs.

  1. Potato pieces are boiled in salted water until tender.
  2. Carrot cubes with finely chopped pumpkin are fried until soft. Further, tomato slices and chopped celery are added to these components. Together, the ingredients are stewed for 12-14 minutes, after which they are transferred to the potatoes.
  3. When the potatoes become soft, you can puree the mass, add cheese to it and wait until its pieces are completely dissolved.

The soup is delicious served with homemade garlic croutons.

Pumpkin and Milk Soup

Ingredients: 430 g pumpkin, carrot, a glass of full-fat milk, onion, salt, a mixture of peppers.

  1. Onions and carrots are fried in a saucepan. It is best to cook them in olive oil.
  2. Pieces of pumpkin are added to the mass, a little is added hot water, and the components languish under the lid until the next vegetable is soft.
  3. Next, milk is poured into the saucepan. While stirring, it is brought to a boil.
  4. The mass is pureed, salted, peppered. Bring it back to a boil.

The grated Parmesan cheese is the perfect accompaniment to the dish. The more you take, the tastier the soup will be.

with ginger

Ingredients: 2 small onions, 750-790 g pumpkin, 2 carrots, a couple of garlic cloves, a glass of medium-fat cream, a 4-5 cm long ginger root, salt, aromatic herbs. How to cook delicious pumpkin soup with ginger, is described in detail below.

  1. Onions, pumpkin, carrots and garlic are chopped into arbitrary pieces. Together, all the vegetables are poured into a saucepan, poured over with any vegetable oil and fried well for 12-14 minutes.
  2. Ginger is peeled, cut into thin slices. With it, the soup will turn out spicy, so the amount of this ingredient should be adjusted to your liking.
  3. The prepared root is added to the fried vegetables. A liter of boiling water is poured from above. The mass is cooked until all the components are soft. Optionally, instead of water, you can even take vegetable or meat broth.
  4. The finished soup is pureed, cream is poured into it, salt and herbs are added.

Served with croutons of Borodino bread.

with apples

Ingredients: 300-350 g of fresh pumpkin, 2 small potatoes, 2 sweet and sour apples, onion, a pinch of curry, sweet paprika, dry garlic, salt, 750-800 ml of filtered water.

  1. Onion cubes are first fried in a saucepan. As soon as a golden edge appears on the pieces, pieces of pumpkin are added to the container.
  2. When all the ingredients are softened, you can pour the pieces of garlic and one apple into the saucepan.
  3. Then for another 5-6 minutes, the mass is fried already with potato bars. After that, salt and all the listed seasonings are added.
  4. Boiling water is poured into the saucepan. Under the lid, the base of the soup is cooked until the potatoes are soft.
  5. The softened components are pureed with a blender. It remains to bring the soup to a boil again and try.

The remaining apple is cut into cubes, sprinkled with any hot spices and fried in hot oil. Pieces of fruit are laid out on plates and poured over the soup.

Recipe for children

Ingredients: 270 g pumpkin, potato, carrot, a glass of filtered water, a handful of peeled pumpkin seeds, a pinch of salt, a small spoonful of olive oil.

  1. All vegetables are washed, peeled and randomly cut. It is best to grind them as much as possible to speed up the cooking process.
  2. When the vegetables are softened, together with water, you need to turn them into a watery puree.
  3. Oil is already added to the finished soup.

Served with roasted pumpkin seeds in a dry frying pan.

with bacon

Ingredients: half a kilo of pumpkin pulp, a liter of filtered water, a glass of heavy cream, 70 g of bacon, a handful of walnuts, a teaspoon of sugar, a piece of butter, salt, a pinch of ground chili and curry.

  1. The pumpkin is cut into miniature pieces, after which it is poured with a small amount of water and brought to a boil. Next, the fire is reduced to a minimum, and the vegetable is cooked for about half an hour until softened.
  2. In the process, spices and salt are added to the base of the soup. At the very end of the pumpkin cooking, cream is poured into it.
  3. Nuts with sugar are fried in butter in a frying pan. And in the second container - thin strips of bacon.
  4. The finished soup is ground to a puree state.

The dish is served in portions with nuts and pieces of bacon.

In English

Ingredients: 16 fresh sage leaves, 2 kg pumpkin, 2 liters of chicken broth, 2 red onions, carrots, rosemary sprigs and celery stalks, chili pepper, sea salt.

  1. Sage leaves are fried in oil for half a minute. They should become crispy.
  2. Onions, celery, carrots, rosemary and chili are fried in the remaining oil.
  3. Cubes of pumpkin in a saucepan are poured with broth and boiled until soft. After 10 minutes, the contents of the pan are added to them.
  4. Ready soup is pureed, salted.

Served with crispy sage.

Pumpkin cream soup with shrimps

Ingredients: a kilo of pumpkin, an onion, a liter of filtered water, 300-350 g of shrimp, dry garlic, curry and nutmeg, carrots, 130 ml of low-fat cream, salt.

  1. First, chopped onions and carrots are sautéed together.
  2. Then the vegetables are cooked for a couple of minutes already with pumpkin cubes.
  3. The contents of the pan are transferred to the pan and filled with water.
  4. Soft vegetables with broth are puréed. Cream is poured into them, all recommended seasonings and salt are added.
  5. Shrimps without shells are fried over medium heat until cooked.

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 baby, and he, too, will 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. strong fire it is not necessary to do this 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 the hot water over the vegetables just enough to cover 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 cream into the vegetable puree 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 pumpkin soup with chicken, 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. For a leaner, more tender version of pumpkin chicken soup, remove the skin that 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 potato masher will do, and for a more delicate consistency, grind the mashed potatoes through a sieve.

8. Add chicken broth to the finished puree until you have 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 a rather 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 the perfect spice for pumpkin is cinnamon, but it also adds sweetness, so you need something fragrant and a little 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 real spicy soup their gourds. 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,
  • onion- 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 of shredded cheese on each plate, then chopped bacon and top with fresh green onions.

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 perfect time to make delicious pumpkin soups. 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!

Ingredients:

  1. Soup Ingredients:
    Cream 200 gr.
    Rub the garlic through a grater - 2-3 pcs.
    Ripe pumpkin
    parchment paper
    Vegetable or olive oil 40 gr.
    Spices (basil, turmeric, salt, black pepper.)
    For decoration:
    small pumpkin seeds
    Suluguni
  • For a wonderful fragrant cream soup, we will take 1 ripe pumpkin from the garden. Peel off the tough skin and remove the seeds.
  • Prepare a baking sheet and a heated oven for roasting pumpkin with spices.
    Cut the peeled pumpkin into medium sticks
  • We clean the garlic and add it to vegetable oil, you can take olive oil.
    Mix it all together with pumpkin.
  • Bake on parchment paper for 15-20 minutes.
  • You need to take very fatty cream and heat it at a high temperature. Turn off the cream, after a while add our baked pumpkin there.

Pumpkin cream soup with bacon and cream recipe

Soup Ingredients:

  • Pumpkin 400 - 500 gr
    Cheese 30 gr
    Bacon 100-200 gr
    condiments
    Salt
    Sunflower oil 3 tbsp. l.
    Onion 2 pcs.
  1. We are preparing an interesting spicy pumpkin soup. We take the peeled pumpkin and into small sticks.
    Finely chop the onion and fry in sunflower oil in olive oil until brown. Add pumpkin to it. Salt and pepper to taste.
  2. Next, you need to fill the pumpkin with water and cook everything until soft. After cooking, remove the pumpkin with a colander.
  3. Beat the cooked pumpkin with a blender and add the soup broth. For a creamy flavor, add cream.
  4. Fry the bacon in thin slices without oil in a pan.
  5. We serve the soup with crackers, bacon on top and sprinkle with cheese. Our fragrant soup is ready.

Pumpkin puree soup with potatoes and carrots

Pumpkin puree soup is a classic cream-free recipe with sage and parmesan.

Italian Soup Ingredients:

  1. Pumpkin 2 kg
  2. Carrot 2 pcs
  3. Onion 2 pcs
  4. Celery 3 pcs
  5. Garlic 2-3 cloves
  6. Broth liter
  7. Pepper, bay leaf
  8. Sage 20 gr.
  9. Parmesan 7 tbsp. l
  10. Oil for frying (olive, sunflower)
  11. Pepper, salt.
  • We take 2 kg of pumpkin, clean everything from seeds. Grate the carrots or finely chop them.

  • Take a saucepan and heat up the oil. Add carrots, garlic through a grater, finely chopped onion and celery.

  • We cut the pumpkin into slices and also add to the roast, pour the broth. You can add spices for taste, bay leaf, celery.

  • Cook over low heat for 30 minutes. REMOVE THE BAY LEAF. Adding celery

  • Then we grind everything with a blender.

  • Fry the sage in oil for 2 minutes, like chips.
  • TO DECORATION ON TOP OF THE SOUP, WE ADD PARMESAN AND SAGE

Pumpkin puree soup with apples recipe

Bright colorful soup-puree from such rich in vitamins pumpkins. Feed your family healthy meals!

Ingredients:

  1. Apples 2-3 pcs
  2. Pumpkin 1 kg
  3. Garlic cloves 2-3
  4. Pepper
  5. Potatoes 2- 3 pcs
  6. Thyme 2 -3 pcs
  7. Oil 2-3 tbsp
  8. Onion 2 pcs
  9. Curry 1 tbsp. l
  • We clean the pumpkin, apples from seeds. We peel the potatoes.
  • We divide the pumpkin into medium pieces, chop the potatoes, onion and garlic into pieces.
  • All this is fried in oil. First, fry the onion and add the pumpkin and chopped garlic. Next, fry the potatoes with thyme for about 10 minutes. Add 2 liters of water and bring to a boil and cook for 10 minutes over low heat.
  • We grind everything with a blender.
  • Fry the apples in butter until golden brown and add salt and curry to taste.
  • Pour into bowls and top with apple slices.

pumpkin soup in english

Pumpkin puree soup classic recipe with photo step by step

Ingredients:

  • Ripe pumpkin 1 kg
    Large tomato 1 pc
    celery branches
    Garlic 2-3 cloves
    Salt
    Oil (olive, sunflower) 2 tbsp.
    Onion 1 pc
    Pepper

For a bright soup, we use various sprigs and seasonings. We take celery, cut the onion medium and garlic 2-3 cloves.


Cut a ripe pumpkin into medium slices. We remove the peel of the tomato, for this you can dip it in boiling water, the peel will quickly be removed. You also need to remove the tomato seeds with a spoon to get a puree. Tomato mode on cubes.

  • We heat the pan with oil and add celery sprigs, chopped garlic with onions in stages. Minutes after stewing, we send our pumpkin and 5 minutes later tomatoes.


Lyon pumpkin puree soup