Autumn is already coming to an end, but you can still find inexpensive pumpkins in stores. Let's have time to cook a wonderful pumpkin puree soup with cream cheese and crackers, it's very tasty! Before giving you this recipe, I was preparing pumpkin puree soup three times trying to finally find the perfect recipe, and I think I found it! So keep step by step recipe with photo the most delicious pumpkin cream soup.
A little about the ingredients. Probably the most important question you might have is where to get coconut milk? In Russian stores, this is really a rarity, so if you can’t find it, take regular 10% fat cow cream. However, I like the soup better with coconut milk. The second question is cream or curd cheese. Take Philadelphia or analogues, I used Arla Natura, it's delicious with it!
Ingredients
For soup
- pumpkin (peeled) 600 g
- onion 1 PC. (150 - 200 g)
- carrot 1 - 2 pcs. (200 - 250 g)
- ginger root 30 g
- butter 70 g
- coconut milk (can be replaced with 10% cream) 200 g
- soy sauce 3 art. spoons
- water 800 ml
- nutmeg 1 teaspoon
- black pepper
- salt
Additionally
- white bread 3 - 4 slices
- cream cheese 150 g
Cooking
Peel carrots and onions and cut into large cubes. 
We clean the pumpkin from the peel and seeds, cut into cubes. 
Peel the ginger and chop finely. If you want the soup to be spicier, put more ginger, for example 50 or even 70 grams - the soup will be spicy. 
We put the pan (take better dishes with a thick bottom) on the fire, melt the butter in it. 
Put the onions and carrots into the heated oil and fry them until soft, 3-5 minutes. 
Add chopped ginger, fry for another 2-3 minutes. 
Put the diced pumpkin into the pan, mix everything and fry for 2-3 minutes. 
Pour 800 ml of boiling water into the pan. 
Salt, pepper, add nutmeg. Cook over medium heat for 15-20 minutes until the pumpkin is completely soft. 
While the pumpkin is cooking, make croutons for the soup. To do this, cut the bread into cubes, lay it on a baking sheet and put it in an oven preheated to 200 ° C for 7-10 minutes. As soon as the bread is browned, take the crackers out of the oven, they are ready. The main thing is not to overdo them so that the crackers do not burn. 
When the pumpkin becomes soft, remove the soup from the heat. We puree the soup with a blender, just do not forget to read in the instructions for the blender first whether it can be dipped in such a hot soup, if not, then first cool it slightly. 
Add coconut milk (or cream) and soy sauce to the soup. Stir, immediately pour into plates, adding a few pieces of cream cheese to each. Do not forget to serve croutons to the soup, let everyone add them to their plate at will. 
I think it's very tasty pumpkin cream soup. Enjoy! 
Pumpkin cream soup is an amazing opportunity on chilly autumn evenings (you can also winter, if your garden pumpkin is properly stored and suitable for use) to let in a piece of the sun and a portion of good mood! Bright orange, hot, tender pumpkin cream soup with a velvety taste and pleasant texture will present you with real bliss!
The main ingredient in every pumpkin cream soup is pumpkin, pumpkin, and again pumpkin. And the rest are possible options.
To pamper yourself with pumpkin cream soup not only in autumn, cut the vegetable into 2-3 cm cubes and send it to the freezer. And you, without hesitation, can cook this delicious dish at any time!
How to cook pumpkin cream soup - 15 varieties
"Watson, this is elementary!" - Sherlock Holmes would exclaim if he decided to cook this simple pumpkin cream soup, which any novice cook can master.
Ingredients:
- Pumpkin - 1 kg
- Onion - 1 pc.
- Carrot - 1 pc.
- Vegetable oil - 2 tbsp.
- Water - 400 g
- Butter - 40 g
- ground nutmeg
- Black pepper
Cooking:
Wash the pumpkin well with a brush, peel, remove the seeds and fibrous substance from the core. Cut the pulp into 2-3 cm pieces.
It is more convenient to first cut a large pumpkin into segments, and only then clean each of them, so we minimize the risk of cutting ourselves.
Peel onions and carrots, finely chop.
Pour the onion into the pan, fry for 5 minutes in vegetable oil, stirring occasionally. Add carrots, fry until golden brown. Remove from fire.
Put the pieces of pumpkin in a saucepan, pour water, bring to a boil under a lid and cook over low heat until the pumpkin softens. At the end of cooking, salt, pepper, add a pinch of nutmeg.
Add onions and carrots to the finished pumpkin pulp, pierce with an immersion blender.
Put a piece of butter, mix, warm over low heat until the first signs of boiling. Be careful - the pumpkin may start to "spit" and there is a risk of getting burned.
When serving, sprinkle cream soup with heavy cream, garnish with herbs.
A low-calorie, vegetarian-friendly dish that will remind you of a holiday on an island paradise with its mild taste!
Ingredients:
- Butternut pumpkin (whole) - 2 kg
- Coconut milk - 200 g
- Broth (chicken or vegetable)
- Rosemary
- Thyme
- Zira
- curry powder
- Pumpkin seeds
Cooking:
Cut the pumpkin in half, remove the core with seeds, sprinkle the slices with cumin, dried thyme and curry powder, put rosemary needles on top. Bake in the oven for 40-50 minutes at 200 C.
From the finished pumpkin, scoop out the pulp with a spoon, pour in the coconut milk and broth, pierce with a submersible blender.
When serving, put a sage leaf in each bowl on the cream soup and sprinkle with pumpkin seeds.
Pumpkin cream soup with curry
Curry and chili bring an exotic flavor to everyday life and warm up our body well! In winter - that's it!
Ingredients:
- Pumpkin - 500 g
- Potato - 200 g
- Bulb - 1 pc.
- Garlic - 2 cloves
- Butter - 2 tbsp. l.
- Curry powder - 1 tsp
- Vegetable broth - 750 g
- Sour cream - 100 g
- Cayenne pepper
- ground nutmeg
- Chili pepper fresh
Cooking:
Peel and chop pumpkin, potatoes, onion and garlic.
It is more convenient to first cut a large pumpkin into segments, and only then clean each of them, so we minimize the risk of cutting ourselves, and it is more convenient to hold.
Fry the onion and garlic in a saucepan in hot butter for 2 minutes.
Pour pumpkin and potatoes, curry, simmer for 30 seconds.
Pour in the broth, bring to a boil, cook for 25 minutes over low heat.
Puree the vegetable mixture with an immersion blender. Add 2/3 sour cream. Salt, pepper, add spices.
When serving, garnish with sour cream and thin slices of chili.
Hot cream soup, based on mushrooms and pumpkin, is a full-fledged source of energy for those who deliberately limit the consumption of meat products.
Ingredients:
- Pumpkin - 500 g
- Cream - 300 g
- Fresh champignons - 200 g
- Onion - 1 pc.
- Sour cream
- Olive oil
- Pumpkin seeds
- Ground black pepper
Cooking:
Cut the peeled pumpkin, place in a heat-resistant bowl, salt, pour olive oil, mix. Bake in the oven for 20 minutes at 180 C.
Peel the mushrooms, chop finely, chop the onion.
Fry the onion in a pan, put the mushrooms there, bring them over high heat until golden brown.
Transfer the baked pumpkin to a saucepan, pour over hot cream, pierce with a submersible blender. Boil over medium heat.
When serving, garnish with mushrooms, sour cream and pumpkin seeds.
Bright creamy soup with crispy bacon slices - a real pleasure of different textures in one dish!
Ingredients:
- Pumpkin - 500 g
- Chicken fillet - 300 g
- Smoked bacon - 130 g
- Olive oil - 1 tbsp. l.
- Onion - 1 pc.
- Carrots - 2 pcs.
- Chicken broth - 1 l
- Sour cream
- Parsley
Cooking:
Cut the pumpkin, carrots and chicken breast into pieces, chop the onion. Fry the chicken and onion in a saucepan over low heat for 5-8 minutes.
Add orange vegetables and broth, cook for 20 minutes, season with salt.
Blend with an immersion blender. Warm up.
Fry transparent slices of bacon until crispy.
Garnish with bacon, sour cream and parsley when serving.
Celery root and spices in pumpkin cream soup are unusual flavor notes that radically change the famous dish.
Ingredients:
- Pumpkin - 1.2 kg
- Carrot - 1 pc.
- Red onion - 2 pcs.
- Celery root - 100 g
- Fresh chili pepper - 1/3 pod
- Garlic - 2 cloves
- Olive oil - 3 tbsp.
- Rosemary - a few needles
- Ground black pepper
- Broth (vegetable or chicken) - 1 l
- Cream 10% - 100 g
For croutons:
- Baton
- butter
- dry granulated garlic.
Cooking:
Peel all vegetables and chop coarsely. Grind pepper and garlic, fry for 30 seconds in a saucepan, add rosemary.
Put all the vegetables, except for the pumpkin, fry until half cooked over medium heat. Sprinkle with salt, pepper, put the pumpkin, mix.
Pour in the broth to just cover the vegetables. Bring to a boil, close the lid, reduce the heat to a minimum, cook for 30-45 minutes.
For croutons, cut the loaf into slices 1.5 cm thick, cut off the crust, cut into 1 cm cubes.
Heat the butter in a frying pan, fry the croutons until golden brown on all sides over high heat, sprinkling with fine salt.
Degrease the finished croutons - put a paper towel on a plate and pour croutons on it, sprinkle with dried garlic.
From the finished vegetable mass, catch rosemary needles. Punch the mass with an immersion blender until smooth, add salt.
Pour in the cream, stir.
Sprinkle with garlic croutons when serving.
This creamy soup is very satisfying and at the same time light and tender with creamy notes, so it can easily become the main character of your Sunday lunch.
Ingredients:
- Pumpkin - 350 g
- Chicken fillet - 150 g
- Potato - 200 g
- Carrot - 50 g
- Onion - 100 g
- Cream cheese - 50 g
- Milk - 100 g
- Cream 33% - 100 g
- Ground black pepper
- Garlic granulated
- oregano
Cooking:
Coarsely chop the pumpkin, pour a small amount of water, cook for 20 minutes.
Cut vegetables: potatoes - into small cubes, carrots - finely, onions - into half rings.
Lightly fry the onion, add carrots and potatoes, brown. Pour in water to cover the vegetables. When the water boils away, remove the vegetables from the heat.
Drain the water from the pan with the pumpkin, add the fried vegetables, pierce with an immersion blender. Stir in cream cheese, cream and milk.
Use a whisk to mix the cream soup effectively.
Cut the chicken fillet into thin petals, place in the soup. Bring to a boil, add salt, pepper, garlic, oregano. Cook until the chicken fillet is done.
In any dish where coriander is used, there is a subtle, but very alluring aroma of the East, personifying warmth and hospitality. It's time to invite your friends for a plate of delicious soup!
Ingredients:
- Pumpkin - 600 g
- Cream 10% - 200 g
- Vegetable oil - 2 tbsp.
- Onion - 1 pc.
- Carrot - 1 pc.
- Garlic - 2 cloves
- Water - 500 g
- Ground black pepper
- ground coriander
- Parsley - 1 small bunch
- Crackers
Cooking:
Peel the pumpkin, cut into large, and onions and carrots into small cubes. Fry the onion for a couple of minutes in a saucepan over low heat, add carrots, mix, cover, simmer until soft.
Coarsely chop the garlic, chop the parsley.
Pour the garlic to the carrots and onions, stir, then send the pumpkin. Pour boiling water over vegetables, simmer until softened under the lid.
Prepare croutons: cut the loaf into cubes, pour onto a baking sheet on parchment paper, sprinkle with salt and granulated garlic, sprinkle with olive oil. Dry in the oven at 150 C.
Pour parsley into the prepared vegetables, add salt and spices, punch with a submersible blender. Pour in the cream, stir. Boil.
Sprinkle with crackers when serving, garnish with parsley leaves.
An amazingly tasty and satisfying soup with a slightly grainy texture, with fewer calories than you think, and more benefits than you might expect.
Ingredients:
- Pumpkin - 300 g
- Carrot - 1 pc.
- Zucchini - 1 pc.
- Onion - 1/2 pc.
- Garlic - 3 cloves
- Red lentils - 100 g
- Rosemary
- Sage
- Bay leaf
- Olive oil - 2 tbsp.
- Hard cheese - 200 g
- ground pepper
- For crackers:
- White bread
- Dry aromatic herbs (rosemary, sage, thyme)
- Olive oil
Cooking:
Peel the vegetables, chop the onion and garlic finely, the rest into large cubes. Fry the onion and garlic in a thick-walled pan, add the vegetables.
Put a sprig of rosemary, sage and bay leaves. Fry vegetables until browned. Throw in the lentils. Take out aromatic herbs.
Pour the vegetables with boiling water so that it covers them by 2 cm. Salt, cook with the lid closed for 25 minutes from the moment of boiling.
Punch the mass with an immersion blender. Fry bread cubes in olive oil, sprinkle with a mixture of herbs, lightly salt.
When serving, garnish with shavings of hard cheese and croutons.
Cream soup, goat cheese, croutons, thyme - these words contain all the magic of French seasonal cuisine. Let's fast forward to Provence for the Pumpkin Pleasure Festival!
Ingredients:
- Pumpkin - 1.5 kg
- Vegetable broth - 500 g
- Cream - 100 g
- Goat cheese - 80 g
- ground paprika
- Fresh thyme - a few sprigs
- Olive oil
- croutons
Cooking:
Cut the peeled pumpkin into large cubes, put in a heat-resistant bowl, sprinkle with thyme, salt, pour olive oil.
Bake in the oven for half an hour at 170 C.
Transfer the finished vegetable to a blender, pour in the broth, chop. Pour into a saucepan, boil for 5 minutes over low heat.
Add cream, paprika, stir, bring to a boil. Pour back into blender and blend again.
Serve topped with croutons and shredded goat cheese.
For taste and beauty, you can sprinkle pumpkin cream soup in bowls with balsamic cream sauce and put a couple of thyme leaves.
The combination of salty and spicy, sweet and citrus, all the richness of taste sensations in one plate - that's what this version of pumpkin cream soup gives us.
Ingredients:
- Pumpkin - 800 g
- Pistachios - 150 g
- Sugar - 2 tbsp
- Onion - 1 pc.
- Garlic - 2 cloves
- Chicken broth - 400 g
- Butter - 2 tbsp.
- Curry powder (yellow) - 1 tsp
- Soy sauce - 2 tbsp.
- Ground black pepper
Cooking:
Fry the peeled pistachios in a pan without oil for a couple of minutes.
Caramelize pistachios in melted sugar over medium heat. Cool on a smooth plate.
Scald the orange, dry it, remove the zest. Squeeze the juice from the orange, cut the zest thinly.
Peel the pumpkin, cut into 2-3 cm cubes.
Chop onion and garlic.
In a saucepan, add curry, garlic and onion to the heated butter, fry until golden brown over medium heat.
Add pumpkin cubes, stir, fry until lightly blushed for a few minutes.
Enter, stirring, orange juice, soy sauce and broth, pepper, cook under a lid over low heat until the pumpkin is soft for 20 minutes.
Punch the mass with an immersion blender.
When serving, garnish with caramelized pistachios and orange peel strips.
In this dish, the softness of pumpkin and the hotness of ginger are intertwined in a stunning taste dance!
Ingredients:
- Pumpkin - 800 g
- Carrot - 300 g
- Onion - 1 pc.
- Garlic - 2 cloves
- Olive oil - 30 g
- Water - 1 l
- Nutmeg - 1 tsp
- Fresh ginger - 20-40 g
- Cream 20% - 100 g
Cooking:
Peel and cut all vegetables. Fry the carrots, pour onions, mix, continue frying.
Add pumpkin to cooked vegetables. Mix.
Cut the garlic, add to the vegetables. Fry for 5-7 minutes, stirring. Cover with a lid, simmer for a couple of minutes.
Transfer the vegetable mass to a saucepan, pour boiling water, salt, season with nutmeg.
Peel, chop the ginger and place in a bowl. Punch the mixture with a submersible blender, pour in the cream, mix, warm.
Garnish with sour cream and parsley when serving.
Pumpkin cream soup with lemongrass
Lemongrass gives pumpkin cream soup a lingering Asian twist and infuses it with citrus flavors! This is a real one hundred percent antidepressant in the cold rainy season!
Ingredients:
- Pumpkin - 500 g
- Onion - 1 pc.
- Butter - 30 g
- Chicken broth - 200 g
- Garlic - 1 clove
- Fresh thyme - 2 sprigs
- Parsley - 2-3 sprigs
- Bay leaf - 1 pc.
- Lemongrass - 4 g
Cooking:
Finely chop the lemongrass.
Cut the pumpkin into cubes.
Chop the onion, simmer over medium heat. After a couple of minutes, add a whole clove of garlic, thyme sprigs, lemongrass and laurel.
Put the pumpkin in a saucepan, cook for 10 minutes.
Pour in the broth, cook for a quarter of an hour.
Remove the thyme and bay leaf from the pumpkin mass, pierce with an immersion blender.
If you want to get a glossy, dense puree, then punch long enough, but sometimes the soup looks more interesting if you do not show fanaticism when grinding, but leave larger pieces in a homogeneous mass.
Garnish with parsley when serving.
The unusual aftertaste of sweet pears and New Year's Eve aroma of cinnamon, which this cream soup is filled with, make it not an everyday, but almost a festive dish!
Ingredients:
- Pumpkin - 400 g
- Pears - 2 pcs.
- Onion - 3 pcs.
- Chicken broth - 1 l
- Garlic - 3 cloves
- Butter - 50 g
- Cinnamon - 1 tsp
- Ground white pepper
- Pumpkin seeds - 2 tbsp
- White bread - 200 g
Cooking:
Finely chop the onion and garlic.
Coarsely chop the peeled pumpkin.
Peel the pears, cut into quarters.
Put the pears and pumpkin in a mold, bake in the oven for 30 minutes at 200 C, when ready, beat with a blender.
Dry pumpkin seeds in a pan.
In a saucepan, fry the garlic and onion in hot oil, pour in the broth, sprinkle with salt, pepper and cinnamon. Put the pumpkin-pear puree, mix, heat until boiling.
When serving, garnish with butter-fried white bread croutons and pumpkin seeds.
pumpkin cream soup with cream
This simple in its ingredients, but high-calorie and rich pumpkin cream soup is a real pantry of the sun. Bright, thick, full of vitamins and perfect for a long winter!
The classic recipe for pumpkin puree soup is an essential attribute of the Slavic cuisine cookbook. Since ancient times, people have known that pumpkin is a unique product that can have a beneficial effect on the digestive system, provide the body with essential nutrients and trace elements.
In the classic version, pumpkin puree soup is cooked in water or vegetable broth with the addition of a small amount of cream. This recipe can be called the simplest. Such a soup is prepared quite quickly, and all the products that we need are simple and quite affordable.
Ingredients
calories
calories
102 kcal
Squirrels
3.0 g
Fats
5.2 g
Carbohydrates
14.8 g
Cooking
Step 1
Preparing ingredients for soup. We clean the pumpkin from the peel and seeds, cut into large pieces. We also cut potatoes into cubes. Three carrots on a coarse grater, and cut the onion into cubes. Chop the garlic with a knife.
Step 2
Pour vegetable oil into a frying pan and heat well. Put onion and fry it until it becomes transparent. Then add garlic and carrots. Saute the vegetables for another 5 minutes until they are soft.
Step 3
We shift the chopped potatoes into a saucepan and add the fried vegetables to it.
Step 4
Put the pumpkin in a pan and fry for about five minutes to soften it.
Step 5
We send the pumpkin to the pan with vegetables and add two glasses of water or broth. Vegetables should be barely covered with water. If there is too much water, the soup may turn out watery.
Step 6
Cook vegetables until potatoes are soft. Usually it takes 30 - 40 minutes. There is no need to cover the lid, the water should evaporate.
Step 7
Using a blender, puree the soup until smooth.
Step 8
Pour half a glass of cream into the puree soup, salt and add your favorite spices. We added some curry and ground pepper.
Step 9
Stir the soup thoroughly and bring to a boil. Cook for another five minutes, then cover with a lid and let it brew a little.
Step 10
Serve hot soup. If desired, you can sprinkle it with pumpkin seeds, chopped herbs or serve with garlic croutons. It turns out very tasty! Bon appetit!
How to cook pumpkin puree
There are a huge number of recipes for making pumpkin puree soups. However, they are all prepared in the same way. To begin with, the pumpkin, as well as other vegetables, is boiled, baked or stewed. After that, all components are ground to a puree state using a blender.
Puree soups can be prepared from pumpkin alone, or by combining it with meat, chicken, turkey, mushrooms, various vegetables and even fruits. Well complements the taste of pumpkin soup with milk or cream. From spices, you can use ginger, nutmeg, cardamom, pepper, rosemary, oregano, basil, paprika and much more.
Honey, nuts and dried fruits are often added to sweet pumpkin soups. You can also get a very tasty dish by adding coconut milk or wine to the soup. Cheese puree soups with pumpkin are richer and more nutritious. Their taste can also be shaded with chopped herbs, garlic or spices.
In fact, pumpkin is a very popular vegetable, from which you can cook not only cereals, but also soups and even desserts. Pumpkin puree soups are often prepared for young children. Although adults who monitor their health should pay attention to this simple and nutritious dish.
Let's look at a few more recipes for making classic and new pumpkin soups.
Creamy pumpkin and chicken soup
If you prefer heartier soups, you can make creamy pumpkin and chicken or turkey soup. It is most convenient to use poultry fillet for these purposes, but if desired, you can boil the legs until cooked and remove the meat from them.
Ingredients:
- Pumpkin - 600 g
- Chicken or turkey fillet - 300 g
- Onion - 1 pc.
- Garlic - 1 clove
- Carrot - 1 pc.
- Cream - 100 ml
- Butter - 10 g
- Pepper, salt - to taste
- Greens - to taste
Cooking:
- Boil chicken or turkey fillets in salted water until tender. Take out of the broth and leave to cool.
- Peel the pumpkin and cut into cubes.
- We also clean the carrots and cut into rings.
- Fry the onion in butter until golden brown.
- Add the diced garlic clove to the onion, stir and remove the pan from the heat.
- We combine pumpkin, chicken fillet and onion and grind with a blender until a homogeneous mass is obtained. Transfer to a frying pan and add a little chicken broth and cream. Boil the dish, salt and pepper to taste.
- Pour the puree soup into bowls and sprinkle with chopped herbs. We serve to the table. We treat our loved ones with a delicious and healthy dish. Bon appetit!
Pumpkin puree soup with potatoes
Puree soup with potatoes is richer and more nutritious. You can cook it both in autumn and winter. To prepare a dish in winter, the pumpkin is often cleaned, diced and frozen.
Ingredients:
- 500 g pumpkin
- 2 - 3 potatoes
- 1 carrot
- 1 bulb
- A glass of cream (10%)
- Spices (paprika, nutmeg, black and red pepper) - to taste
- Salt - to taste
Cooking:
- We clean and wash the pumpkin. We cut into large cubes.
- We also clean the carrots and cut them into large rings.
- Boil pumpkin with carrots until tender.
- Onion cut into cubes and fry until golden brown in a pan.
- We also clean the potatoes, cut into large pieces and boil.
- We take the vegetables out of the water and mix with potatoes and onions. Grind in puree with a blender and transfer to a deep frying pan or stewpan.
- Add cream to the puree and a little broth in which the pumpkin was boiled. Bring to a boil, salt. Add spices to your liking, boil for another 5-10 minutes, cover with a lid and remove from heat.
Serve the dish hot. If desired, you can sprinkle it with chopped herbs. It will be delicious!
Pumpkin soup in a slow cooker - a simple recipe
The slow cooker has long been an indispensable assistant for many housewives. Indeed, in a slow cooker, you can very easily cook a variety of dishes, including pumpkin soup. To make a creamy soup in a slow cooker, it is enough to boil all the vegetables, then remove them and chop them with a blender. To achieve a more piquant taste, you can pre-fry the onion directly in the thicket, then add vegetables and set the “Cooking” mode.
Ingredients:
- Peeled pumpkin - 500 g
- Potato - 400 g
- Onion - 1 pc.
- Carrot - 1 pc.
- Salt, spices - to taste
- Butter - for frying
Cooking:
- We clean the pumpkin, potatoes and carrots, cut into large pieces.
- Onion cut into cubes.
- Turn on the slow cooker in the "Frying" mode and fry the onion in butter until golden brown.
- We put potatoes, pumpkin and carrots in a bowl. Add a little boiled water or vegetable broth and set the "Cooking" mode.
- When the vegetables are boiled, we transfer them to a separate container and chop with a blender.
- We send the resulting mass back into the multicooker bowl and simmer for another 10 minutes. If necessary, you can dilute the soup with a little water or broth.
- Salt and pepper the soup puree to taste. Turn off the slow cooker, close the lid and let the dish brew for 15-20 minutes. To make the soup even more fragrant, you can sprinkle it with chopped parsley.
The soup should be served hot. It goes well with garlic croutons or white bread. Bon appetit!
Cream of pumpkin and spinach soup
Pumpkin soup in itself is a very healthy dish that allows the body to get a lot of useful minerals and trace elements. If you cook it with spinach, then it will become even more useful and nutritious.
Pumpkin and spinach soup is prepared in different ways. Some housewives prefer to mix and puree the ingredients. Others, on the contrary, cook the pumpkin and spinach separately, after which they spread the puree in layers, getting a very beautiful two-color cream soup.
Ingredients:
- Pumpkin - 500 g
- Spinach - 2 cups
- Tomatoes - 3 pcs
- Onion - 1 pc.
- Carrot - 1 pc.
- Garlic - 1 clove
- Butter - 10 g
- Spices, salt, sugar - to taste
Cooking:
- Cut the onion into cubes, three carrots on a grater. We also cut the garlic into small cubes.
- Fry the onion until golden brown, add carrots and garlic to it. We fry everything together.
- Cut the tomatoes and blanch in boiling water. We clean them from the peel and cut into pieces.
- Add tomatoes, butter and a little boiled water to the frying. Stew the sauce for 10 minutes. Taste and add salt, sugar and spices.
- We clean and cut the pumpkin into small cubes. Add to the tomato sauce and simmer everything together until the pumpkin is soft.
- We shift into a separate container and grind the soup to a puree state using a blender.
- Chop spinach and simmer over low heat.
- Mix pumpkin soup with spinach and serve. Bon appetit!
Pumpkin puree soup with shrimps
The soup prepared according to this recipe is very tasty and healthy. You can cook it on the basis of meat or vegetable broth, but if there is none, plain water will do. Shrimps are best left whole, i.e. do not grind with pumpkin. Usually they are laid out on the bottom of the plate, covered with mashed potatoes and a couple of ponytails are placed on top to decorate the dish.
Ingredients:
- Peeled pumpkin - 500 g
- Onion - 1 medium onion
- Boiled peeled shrimp - 250 g
- Potatoes - 2 pcs
- Cream - 200 g
- Vegetable oil
- Broth or water - 600 ml
- Green onions - a bunch
- Ground pepper - to taste
- Salt - to taste
Cooking:
- Peel potatoes and cut into small cubes.
- We also cut the pumpkin into cubes.
- We cut the onion into cubes.
- Shrimps, if necessary, boil and clean to get ready-made tails.
- Pour oil into a saucepan or cauldron and fry the onion until light golden brown.
- Add potatoes and pumpkin to the onion, pour broth or water and set to stew. Optionally, you can add your favorite spices, such as pepper and bay leaf.
- When the vegetables are stewed, grind them with a blender until mashed. Pour in the cream, mix thoroughly, salt and pepper to taste.
- Shrimp fry in a pan for a couple of minutes.
- Put the shrimp in serving bowls and pour the puree over the soup. A few ponytails are placed on top.
Sprinkle the soup with chopped green onions and serve. Bon appetit!
Simple pumpkin soup with cheese
Soups with cheese have long been loved by many housewives due to their excellent taste and ease of preparation. Cheese soups are made with chicken, sausages, potatoes and even pumpkin. Let's look at how to cook pumpkin cheese soup at home. So let's get started.
Ingredients:
- Pumpkin (pulp) - 650 g
- Onion - 1 pc.
- Garlic - 1 clove
- Spices (pepper, salt, paprika, rosemary) - to taste
- Salt, sugar - to taste
- Sour cream - 2 tbsp. spoons
- Processed cheese - 100 g
- Butter - 10 g
Cooking:
- Peel the pumpkin and cut into cubes.
- Three cheese on a grater. To make it easier to do this, it must be left in the freezer for 20 to 30 minutes.
- Cut the onion into cubes and fry in butter until a light golden hue.
- Chop the garlic with a knife and add to the onion. Fry for no more than half a minute.
- Add chopped pumpkin to the pan and fry everything together for 5 minutes.
- Pour in some water and simmer the pumpkin until it becomes soft.
- We shift the vegetables into a bowl and grind to a puree state with a blender.
- We return the resulting mass back to the pan, add sour cream or cream and grated cheese. Mix the soup, salt and add your favorite spices. If necessary, add a little boiled water.
- Boil soup puree with cheese for another 3-5 minutes. Sprinkle with herbs if desired and serve with white bread or croutons. Bon appetit!
Cream of pumpkin and broccoli soup
A very tasty and healthy soup puree can be made from broccoli and pumpkin. Such a wonderful soup turns out to be hearty and rich, even without meat. In addition, it is a real storehouse of vitamins, which is especially important in winter. So let's get started.
Ingredients:
- Pumpkin (pulp) - 700 g
- Broccoli - 400 g
- Carrot - 1 pc.
- Onion - 1 pc.
- Garlic - 1 clove
- Butter - 10 g
- Cream - 200 ml
- Water - 500 - 600 ml
- Salt, spices - to taste
Cooking:
- Cut the onion into cubes, three carrots on a grater.
- Peel the pumpkin and cut into large pieces.
- Wash broccoli and cut into florets.
- Fry the onion in butter until light golden brown, add chopped garlic and carrots.
- We spread the pumpkin in the pan, fill it with water so that it covers the vegetables and add on top of the broccoli.
- Simmer vegetables until they become soft. This usually takes about half an hour.
- Grind pumpkin and broccoli with a blender.
- Simmer cream soup in a saucepan for another five minutes. Add cream, your favorite spices and salt. Simmer for a couple more minutes and remove from heat.
Serve the soup to the table while it is still hot. We enjoy a simple, tasty and healthy dish that even children like. Bon appetit!
Pumpkin soup with lentils
If you want to cook a rich and tasty vegetable soup, be sure to try the soup puree with lentils and pumpkin. This dish is very easy to prepare. It is better to boil pumpkin in vegetable broth, but in the absence of such, you can take milk or plain water.
Ingredients:
- Red lentils - 150 g
- Pumpkin - 400 g
- Onion - 1 pc.
- Garlic - 1 clove
- Vegetable broth (or water)
- Vegetable oil - 2 tbsp. spoons
- Ground pepper, salt - to taste
- Ginger - to taste
Cooking:
- Peel and chop the onion smaller.
- Chop the garlic into cubes with a knife.
- We cut the pumpkin into large cubes.
- We wash the lentils.
- Saute the onion in a deep frying pan or saucepan. Finally add chopped garlic and ginger.
- Lay out pumpkin and lentils. Pour in broth or water to lightly coat the pumpkin.
- Simmer the pumpkin over low heat until it becomes soft. It usually takes 15 - 30 minutes.
- Grind the soup to a puree state with a blender. Salt to taste.
- Put on plates, pepper. If desired, you can sprinkle the soup with chopped herbs or garnish with pumpkin seeds. Bon appetit!
Diet pumpkin and celery soup
This recipe is sure to please girls who are watching their figure. Pumpkin puree soup with celery is low in calories and has a large amount of minerals and trace elements.
It's easy enough to prepare. For cooking, both root and petiole celery are suitable. You can also add new flavor notes to the dish with your favorite spices, for example, basil, oregano, nutmeg, paprika and others.
Ingredients:
- Pumpkin - 600 g
- Celery - 100 g
- Potatoes - 2 pcs
- Onion - 1 pc.
- Carrot - 1 pc.
- Vegetable oil or butter - for frying
- Water or vegetable broth
- Spices and salt - to taste
- Greens - to taste
Cooking:
- We cut pumpkin into cubes, potatoes into cubes or straws.
- We cut the onion into cubes, rub the carrots on a grater. We chop the celery.
- Fry the onion in a pan or in a saucepan until golden, add the carrots and fry for another three minutes.
- We fall asleep pumpkin and potatoes and fry everything together.
- Pour in water or vegetable broth to lightly coat the vegetables.
- Stew vegetables in a saucepan or cauldron until the potatoes are cooked.
- Grind the boiled ingredients with a blender and place the puree back into the saucepan.
- Bring to a boil, salt to taste and add your favorite spices. If the soup is thick, you can dilute it with water or add cream.
- Cook the puree soup for another 3-5 minutes, then sprinkle with chopped herbs and cover with a lid.
Serve the soup to the table while it is still hot. Bon appetit!
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 in vegetable oil for 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. Saute in butter until transparent.
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. For men, put fried bacon and season the soup with hot pepper, pour crackers, pumpkin seeds for children, and add a piece of boiled chicken, greens for yourself - 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.
Pour the stewed vegetables with 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 cream of any fat content into the hot soup, 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.
After that, 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 the autumn vegetable softens, 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!
Cream of pumpkin soup is a hearty, tasty and nutritious dish that is equally suitable for adults and children. Pumpkin dishes can be cooked at any time of the year, but the peak of pumpkin soups is, of course, in the fall.
To make the cream soup truly delicious, you need to choose the right pumpkin. Try to choose pumpkins that are small in size, brightly colored and round in shape - such pumpkins are usually soft and juicy.
Before you buy a pumpkin, knock on it. If the knock sounds like knocking on wood, don't buy this pumpkin. Sound must be muted
After you have bought a suitable pumpkin, you need to cut it, peel the skin with a knife and clean out the seeds and spit with a tablespoon.
How to cook pumpkin cream soup - 15 varieties
When you try the cream soup prepared according to this recipe. You will immediately be mentally transported to the south of France.
Ingredients for 4 servings:
- Pumpkin - 1.5 kg
- Broth - 500 ml
- Cream - 100 ml
- Croutons - handful
- Thyme - 1 p
- ground paprika
- Olive oil
- Salt to taste
Cooking:
Cut the pumpkin into cubes and lay out an equal amount in 4 plates. Pour olive oil 3 tbsp. l., sprinkle with thyme and salt. We put in the oven for 30 minutes at a temperature of 170 degrees. Then transfer the pumpkin to a blender and grind.
If you don't have a blender, you can grind the pumpkin through a sieve.
Pour into a saucepan and bring to a boil. Pour in the cream and simmer for 5 minutes over low heat. Sprinkle with paprika, mix and grind again in a blender. Pour into bowls, sprinkle with croutons and croutons.
If you are a raw foodist, but you want something without starch, glutamines and potatoes, but at the same time hearty, tasty and appetizing, then this recipe is for you.
Ingredients:
- Pumpkin - 1/2 piece
- Corn - 1 can
- Spinach - 150 g
- Onion - 1 pc.
- Carrot - 1 piece
- Celery root - 100 g
- Parsley root - 70 g
- Mustard - 1 tbsp. l
- Dried herbs - 1-2 tbsp. l
- Asafoetida - 1 tsp
- Dill seeds - 1 tsp
- Cumin - 1 tsp
- Salt, pepper to taste
Cooking:
Prepare vegetables and cut. In a saucepan, put the pumpkin, onion, carrot, roots to boil. Sprinkle salt, pepper, spices. Cover with a lid, bring to a boil. Then we fall asleep corn, spinach and cook for another 15 minutes. Beat with a blender and the cream soup is ready.
Unusual cream soup recipe, but incredibly healthy and appetizing
Ingredients:
- Peas - 400 g
- Pumpkin - 250 g
- Coconut milk - 1 b
- Tomato sauce - 4-5 tbsp. l
- Onion - 2 pcs
- green onion
- Carrot - 1 piece
- Curry - 2 tsp
- Ground chili - 1 tsp
- Salt to taste
Cooking:
We wash the peas, pour 1.5 liters of water and set to boil over medium heat. Until the water boils, you can prepare the vegetables. Cut the carrots and onions into half rings. Pumpkin cubes. When the water boils, add carrots and pumpkin to the peas. After boiling, cook for 30 minutes. At this time, fry the onion until golden brown, add tomato sauce and some spices. Simmer for another minute and remove from heat. When the peas are ready, add the remaining spices. Mix well and grind with a blender. Pour the onion fried in tomato and green onion into the finished cream soup. Bon appetit!
Insanely delicious soup.
Ingredients:
- Chicken fillet - 350 g
- Pumpkin - 250 g
- Potato - 250 g
- Sour cream - 4 tbsp. l
- Onion - 1 pc.
- Garlic - 1 clove
- Vegetable oil - 3 tbsp. l
- Spices to taste
- Salt, pepper to taste
Cooking:
Cut the onion into half rings. Pour vegetable oil into the multicooker bowl and fry the onion for a few minutes in the Baking mode. We cut the pumpkin into cubes. We send the pumpkin to the onion and fry for 1-2 minutes. Squeeze out the garlic. Pour 0.5 liters of water. Next, cut up the chicken. We set the Cooking mode, salt, pepper, lay the chicken. Cut the potatoes into cubes and place in a bowl. We cook 30 minutes. Then we put sour cream, pour spices and grind. So the puree soup is ready, serve with a spoonful of sour cream and crackers. Bon appetit!!!
English pumpkin soup recipe.
Ingredients:
- Pumpkin - 1 pc.
- Celery - 150 g
- Salt - to taste
- Peppercorns - to taste
Cooking:
Cut the peeled pumpkin and celery into cubes. We put it in a saucepan, add salt and pepper with peas, fill it with water. We put on fire, cook until softened. We pour the broth into a mug and make mashed potatoes from boiled pumpkin and celery, adding a little broth to make it liquid. Pour into bowls. When serving, you can sprinkle with herbs.
Perhaps the easiest and fastest recipe for creamy pumpkin soup.
Ingredients:
- Pumpkin - 1.5 kg
- Potato - 500 ml
- Onion - 1pc
- Milk - 100 ml
- Vegetable oil - 3 tbsp. l
- Nutmeg to taste
- Salt, pepper to taste
Cooking:
First, turn on the slow cooker on the Frying mode so that the bowl warms up. Sliced pumpkin and potatoes. Pour vegetable oil into the multicooker bowl, put potatoes and pumpkin, fry for 15 minutes. Cut the onion into small cubes and send to the vegetables. Salt the fried vegetables, pepper, pour 400 ml of water, turn on the stew mode for 10-15 minutes. Grind the soup with a blender for taste, add nutmeg and pour milk. Bon appetit!
A simple and truly spicy soup comes from Moldova.
Ingredients:
- Pumpkin - 500 g
- Onion - 2 pcs
- Chili pepper - 1 piece
- Garlic - 1 head
- Cumin - 1.5 tsp
- Ginger - 30 g
- Oregano - 1 tsp
- Coriander roots - 50 g
- Olive oil - 80 ml
- dry broth
- Salt to taste
Cooking:
We cut the pumpkin. Pour 30 ml of oil into the cauldron and lay the pumpkin. After frying a little, pour water and simmer for 50 minutes. We prepare the roast. Finely chop the onion, garlic, chili pepper finely chopped. Ginger cut into pieces, cover with cling film and upholstered with a hammer. Pour 50 ml of oil into a frying pan and fry the onion over moderate heat. As soon as the onion becomes a little transparent, send the pepper to it. We grind cumin. Add garlic to the onion and pepper, add cumin and oregano after 3-4 minutes, add ginger. Tie the coriander roots with kitchen string. We send the frying to the cauldron, add dry broth, salt. Grind the pumpkin with a mixer. Add cilantro, bring to a boil, turn off the heat and cover with a lid. After 30-40 minutes, you can serve, pouring a little cream and sprinkling with cilantro leaves.
Puree soup, which is filled with vitamins, is airy and very satisfying.
Ingredients:
- Pumpkin - 300 g
- Carrot - 1 piece
- Parsley root - 50 g
- Onion - 1 pc.
- Leek - 100 g
- Flour - 2 tbsp. l
- Butter - 100 g
- Milk - 300 ml
- Eggs - 1 pc.
Cooking:
We send the finely chopped pumpkin to the pan and pour 400 ml of water, add the roots and onions, salt a little and cook until tender. Grind the finished pumpkin. In a dry saucepan, melt the butter, mix with flour and pour milk. Bring to a boil. Cut the leek into medium pieces and, together with the pumpkin, fall asleep in the boiling soup, boil for 5 minutes. Serve with croutons.
Very tasty fragrant and very useful soup.
Ingredients:
- Pumpkin - 600 g
- Onion - 2 pcs
- Carrot - 2 pcs
- Vegetable broth - 400 ml
- Olive oil - 4 tbsp. l
- Salt to taste
Cooking:
We cut onions and carrots. Pour olive oil into a saucepan and fry for a few minutes. We cut the pumpkin into cubes and leave one piece for serving. We send the pumpkin to the carrots with onions, simmer for 10-15 minutes. Now beat the soup, topping up the broth, salt. Cut a piece of pumpkin into thin strips, fry a little. Pour cream soup in portions, sprinkle with pumpkin strips and serve. Bon appetit!
This exquisite cream soup will pleasantly surprise you with its airiness and lightness.
Ingredients:
- Pumpkin - 300 g
- Cream - 4 tbsp. l
- Cilantro - 1 bunch
- Garlic - 2 cloves
- Vegetable oil - 30 ml
- Salt, pepper to taste
Cooking:
Cut the pumpkin into cubes. We take a glass container and grease with vegetable oil. We spread the pumpkin, add chopped garlic and pour melted butter. Sprinkle with finely chopped cilantro, salt and pepper. We send it to the oven for 20-30 minutes at a temperature of 180 degrees. We spread the baked pumpkin in a blender bowl, pour in the cream and chop. Divide into portions. Bon appetit!
Very fragrant and light soup is suitable to please your family.
Ingredients:
- Pumpkin - 1 pc.
- Onion - 1 pc.
- Carrot - 1 piece
- Cream - 100 ml
- Ginger - 20-40 g
- Nutmeg - 1 tsp
- Salt to taste
Cooking:
Cut the onion and carrot into half rings. Pour vegetable oil into a frying pan and fry for a few minutes. We cut the pumpkin into cubes. We send the pumpkin to the onion with carrots and fry for 5-7 minutes, stirring. Then simmer for 2 minutes. Next, we shift the vegetables into a saucepan and pour 1 liter of hot water. Add nutmeg and ginger, salt and pepper. Blend the soup in a blender. Pour in the cream, stir and serve. Bon appetit!!!
A very interesting recipe for pumpkin cream soup with bacon and garlic.
Ingredients:
- Pumpkin - 400 g
- Chicken broth - 0.5 l
- Bacon - 300 g
- Cheese - 150 g
- Garlic - 3 cloves
- Milk - 150 ml
- Onion - 1 pc.
- Ginger - 40 g
- Thyme - 1/2 tsp
- Cinnamon - 1/3 tsp
- Pepper, salt to taste
Cooking:
Pumpkin, cut into large pieces. We rub the carrots, chop the onion. Finely chop the garlic and ginger. Let the broth boil. We send pumpkin and ginger to the boiling broth for 7 minutes. Saute onions, garlic and carrots. Pour off half of the broth. We shift the frying to the pumpkin, pour thyme, cinnamon, boil for 3-4 minutes. We take a sieve, drain through it and grind all the contents into a tureen. We put the milk on the fire to warm up a little. Meanwhile, fry the finely chopped bacon, rub the cheese. Then pour milk, mix and serve sprinkled with bacon and cheese.
A chic recipe that is suitable to diversify your diet and is very healthy to eat.
Ingredients:
- Pumpkin - 400 kg
- Potato - 4 pcs
- Onion - 1pc
- Garlic - 3 cloves
- Celery - 200 g
- Cream - 100 ml
- Butter - 100 g
- Mussels - 250 g
- Squid - 200 g
- Salt, pepper to taste
Cooking:
We prepare the roots and vegetables. Celery, potatoes, pumpkin put in a saucepan, pour water and set to boil until tender. Fry the onion and garlic in butter and transfer them to a separate container. Mussels and squid lightly fried. Add the roast, salt, pepper to the boiled vegetables, pour in the cream and beat with a blender. We put on fire for 4-5 minutes and the soup is ready. When serving, add fried seafood.
The perfect soup recipe to surprise gourmets.
Ingredients:
- Pumpkin - 1 pc.
- Broth - 250 ml
- Coconut milk - 150 ml
- Sage - 1 wt
- Rosemary - 1 wt
- Zira - 1 tsp
- Curry - 1 tsp
- Thyme - 1 tsp
Cooking:
Cut the pumpkin lengthwise, leaving one half. We clean it, sprinkle with thyme, curry, rosemary, and bake for 40-50 minutes at a temperature of 200 degrees. When the pumpkin is baked, we clean it from seasonings. After that, we select the pulp in a tureen, pour it with coconut milk and beat with a mixer, adding the broth. Pour into portions and put the sage petals. Bon appetit!
Very light and appetizing cream soup with only 300 kilocalories
Ingredients:
- Pumpkin - 1 pc.
- Onion - 1 pc.
- Garlic - 3 cloves
- Pumpkin seed oil - 100 g
- Ginger - 50 g
- Apple - 1 pc.
Cooking:
We take a small round pumpkin, cut out the pulp from it, so that it turns out to be a bowl for serving. We send the finely chopped pulp of the pumpkin to the pan, fill it with water and set to boil until tender. Chop the onion, garlic, sauté the ginger and send it to the pumpkin, adding a little pumpkin oil. Grind the finished pumpkin. We clean the apple and carefully rub it on a grater. Pour the cream soup into a pumpkin bowl, sprinkle with an apple, drip a little pumpkin oil and serve.
