Similar creamy dishes can be found in any restaurant; at home they are prepared mainly for children. However, adults may also enjoy creamy pumpkin soup. The main thing is to learn how to cook it correctly, then the dish will turn out tasty, appetizing and aromatic.
How to make pumpkin puree soup
Prepare the dish in different variations: using only pumpkin as the main component or combining it with other vegetables, mushrooms, meat or fish. Some cooks even flavor soups with fruits and dried fruits, coconut milk, alcoholic beverages (wine, cognac, whiskey, etc.), nuts and sesame seeds. The ideal spices for pumpkin cream soups are sage, rosemary, oregano, red pepper, basil, cardamom, paprika, turmeric, ginger, nutmeg.
How to cook pumpkin soup- puree? Many people are interested in the answer to this question. Despite the variety of recipes, pumpkin puree soups have the same preparation technology: first, the vegetables are baked, boiled or stewed, then they are combined with broth and chopped using a blender. The result is a satisfying, vitamin-rich, nutritious, low calorie dish. However, in order for the pumpkin puree soup to acquire a pleasant taste, you must follow several rules:
- all components must be fully prepared, the meat must be removed from the bones and disassembled into small pieces;
- You can improve the taste of a dish by adding milk product(cheese, butter, milk or cream);
- You can extend the shelf life of the soup by boiling it again after turning the prepared vegetables and meat into puree.
Pumpkin Soup Recipes
It is known that pumpkin is one of the the healthiest vegetables and goes harmoniously with many other fruits. Its regular use helps maintain normal metabolism, promotes good intestinal motility, and improves mood. Pumpkin diet cream soup– an ideal choice for people who want to lose weight, because vegetable dish saturates the body well, having a very low calorie content. Below are recipes for simple and quick creamy pumpkin soups.
With cream
Unique property of this dish is a bright, recognizable taste. Pumpkin puree soup from Yulia Vysotskaya goes with any additional ingredients, so don’t be afraid to experiment and add something of your own to the recipe. Finished product It can be stored in the refrigerator for a long time, so busy housewives can immediately make it in large quantities. How to cook pumpkin soup?
Ingredients:
- pumpkin pulp without seeds – 300 g;
- large onion;
- potatoes – 2 pcs.;
- garlic clove;
- cream – ½ tbsp.;
- dry white wine – 100 ml;
- olive oil – 2 tbsp. l.;
- chicken bouillon– 1 l;
- dry and grated ginger – 1 tsp;
- other spices.
Cooking method:
- Peeled potatoes, peeled pumpkin, cut into cubes.
- Finely chop the onion and garlic and fry them together in a thick-bottomed pan for 2-3 minutes.
- Add potatoes and pumpkin to the container, brown briefly, pour wine and meat broth over the vegetables. Season the dish with ginger and other spices.
- After 25 minutes, bring the puree soup to the desired consistency using a blender/combine. Pour the cream into the mixture, boil the soup again, decorate it with herbs, and season with sour cream.
With Chiken
A hearty and delicious pumpkin puree soup with chicken is an ideal meal during the cold season. There is no shame in serving this dish to guests, and you can do it right in the pumpkin - this will give the creamy soup an interesting look. An excellent addition to the soup would be garlic or tomato croutons, toast or crackers, which cook very quickly. How to cook pumpkin cream soup?
Ingredients:
- chicken fillet – 0.5 kg;
- basil – 2 sprigs;
- egg;
- pumpkin – up to 900 g;
- pumpkin seeds;
- dill – 1 bunch;
- 33% cream - 1 tbsp.;
- seasonings
Cooking method:
- Remove the skin from the pumpkin (it’s convenient to peel it with a knife, but you need to do it thinly).
- Warm small pieces of fruit in the microwave for 5 minutes or boil until tender. Afterwards you need to grind the vegetable with a blender.
- Beat an egg into a homogeneous mixture of chicken fillet (it must be ground separately with a meat grinder or blender), add herbs and seasonings.
- Boil a liter of water/broth, form meatballs from the resulting mass, place them into the boiling liquid with a spoon.
- Boil the meatballs for 5 minutes, then add the pumpkin puree and cook the dish for another 7 minutes.
- Pour the heated cream into the pan and remove from the stove after a couple of minutes, without allowing the soup to boil.
- Roast the peeled pumpkin seeds and sprinkle them onto the delicious puree soup poured into bowls.
In a slow cooker
Light and nutritious, tasty, bright creamy soup made from pumpkin in a slow cooker will protect against the autumn blues, saturating the body with useful substances. This dish strengthens the immune system and helps you stay in good shape, while its preparation takes a minimum amount of time. You cannot find more suitable food during the period of vitamin deficiency. Below is a recipe for pumpkin puree soup in a slow cooker with a photo.
Ingredients:
- pumpkin pulp without seeds, peel – 0.3 kg;
- butter – 50 g;
- carrot;
- frying oil;
- onions – 2 pcs.;
- potatoes – 4 pcs.;
- medium fat cream – 0.4 l.;
- garlic cloves – 2 pcs.
Cooking method:
- Chop the peeled vegetables.
- On the device, activate the “Baking” option, grease the bowl with oil and place garlic, onions, carrots, pumpkin pulp, and potatoes into it. Cover the multicooker with a lid.
- When the signal sounds, the device should be switched to extinguishing mode.
- After an hour, the stewed vegetable mixture should be poured into another bowl and blended with an immersion blender.
- Next, slowly add the cream while continuing to beat the mixture. If the puree soup is thick, dilute it with boiled milk or water and boil again.
With cheese
Since pumpkin soup contains fat-soluble components, it is important to improve their absorption by the body. For this purpose, the dish is diluted with milk, melted butter, and cream. Gourmets, however, prefer pumpkin puree soup with cheese, and you can use different varieties. Various spices help to reveal the taste of the ingredients in such a dish: black pepper, bay leaves, rosemary, sage, ginger. How to make pumpkin puree soup?
Ingredients:
- large onion;
- garlic cloves – 3 pcs.;
- pumpkin pulp – 0.7 kg;
- spices to choose from;
- cream 11% – 1 tbsp.;
- low-fat sour cream - 4 tbsp. l.;
- olive oil – 3 tbsp. l.;
- Parmesan cheese – 70 g.
Cooking method:
- Finely chop the onion, garlic, fry the vegetables in thick-walled saucepan(3 minutes is enough).
- Cut the pumpkin into small cubes and add to the onion and garlic. After 5 minutes, add a little water to the ingredients, when it boils, reduce the heat and cook the pumpkin until softened (this takes an average of 12 minutes).
- Using a blender, beat the ingredients to a paste consistency, boil the mixture, pour in the cream, season and keep on the stove for 3 minutes.
- After removing the pan from the stove, close it, let the dish sit for 20 minutes, then sprinkle with grated cheese (if you chose another, softer type of cheese, for convenience, you can first freeze it and then grate it).
With shrimps
It is not very difficult to prepare such a dish; the recipe has been tested many times by chefs, so you don’t have to worry about the taste results. Pumpkin puree soup with shrimp should be cooked using broth (chicken is better, but meat can also be used), and you will get a more satisfying version of the dish. Below is suggested detailed description with a photo of how to make creamy pumpkin soup at home.
Ingredients:
- small bulb;
- pumpkin without seeds, skin - 0.4 kg;
- vegetable oil;
- potatoes – 2 pcs.;
- cream – 1 tbsp;
- vegetable/chicken broth – 0.7 l;
- peeled shrimp – 0.2 kg;
- chilli;
- green onion feathers - 3 pcs.;
- seasonings
Cooking method:
- First, chop the vegetables: onions into small cubes, pumpkin and potatoes into large ones.
- Vegetables are placed in a pan with preheated oil.
- Next, pour the broth into the vegetables, cook them until soft, then puree and pour in the cream.
- Pumpkin puree soup with cream is seasoned and boiled.
- You need to finely chop the chili pepper, fry the shrimp for 3 minutes, then mix them with the pepper and keep on the fire for another couple of minutes.
- Green onions finely chopped.
- Ready shrimps are laid out on plates and poured pumpkin cream soup, sprinkled with green onions.
With milk
It's fast and very healthy dish, which is easily digestible and contains few calories. Ready-made pumpkin puree soup with milk can be flavored with garlic croutons/crumbs, toasted sunflower seeds, sesame seeds, fresh herbs, low-fat sour cream. If you want to cook a lean dish, cook the soup with vegetable broth, not meat broth.
Ingredients:
- melted butter – 50 g;
- potatoes – 0.4 kg;
- pumpkin pulp – 0.5 kg;
- leek – 1 pc.;
- spices;
- milk – 0.5 l.
Cooking method:
- Boil water, add small cubes potatoes, salt the liquid.
- After 40 minutes of cooking the potatoes, add the fried pieces of pumpkin and leek to it. Cook vegetables for 10 minutes.
- When the soup boils, pour in the milk and re-boil the liquid without stopping stirring.
- Pour the ingredients into a blender bowl and puree them.
With ginger
It is known that pumpkin is a vitamin-packed, easily digestible fruit, so it is extremely important to include it in children's diets. In addition, the ginger included in the dish gives it antiviral properties, which makes the soup even more valuable for the autumn-winter period. Ready-made pumpkin puree soup with ginger and cream looks very attractive, has a delicate, spicy taste, contains a minimum amount of calories, so it is ideal not only for lunch, but also for dinner.
Ingredients:
- carrot – 1 pc.;
- fresh ginger root – 30 g;
- small celery root;
- fresh olive oil – 2 tbsp. l.;
- pumpkin pulp – 0.4 kg;
- bulb;
- spices;
- garlic cloves – 2 pcs.
Cooking method:
- First you need to bake the pumpkin pieces so that they become fragrant and soft.
- Finely chop the garlic cloves, finely chop the onion, and grate the ginger root. Heat a saucepan and fry the listed ingredients in oil.
- Add the pumpkin, celery root, and carrot shavings to the vegetables when they are golden.
- Pour in a glass of boiled water, cover the container with a lid, leaving the food to simmer over low heat for about 20 minutes.
- Pour the broth into a separate bowl, chop the vegetables with a blender. Combine the resulting gruel with the broth, season, and boil.
With celery
This classic version French soup with pumpkin. Both root and stalk celery are suitable for its preparation. It is better to choose a pumpkin that is not too sweet, bright orange - this will give the dish a beautiful color. Despite the fact that pumpkin puree soup with celery is boiled in water, without meat or seafood, it turns out to be very nutritious and satisfying. Below we describe in detail and with photos how to cook pumpkin lean puree soup.
Ingredients:
- potatoes – 2 pcs.;
- greenery;
- pumpkin pulp – 0.6 kg;
- young carrots;
- any celery – 100g;
- dry basil, oregano – ½ tsp;
- bulb;
- sesame;
- oil for frying.
Cooking method:
- The pumpkin is peeled, seeds removed, and cut into cubes along with the potatoes. Peeled carrots, celery and onions are cut into small cubes.
- To fully reveal the taste of vegetables, they are first fried in refined oil for 5-7 minutes. The pumpkin goes into the pan first, followed by the potatoes and celery (the vegetables need to be stirred frequently). Carrots and onions are added last.
- Afterwards, the components should be boiled until tender, after seasoning them with spices.
- In a saucepan you need to boil enough water to cover the vegetables. Afterwards, the fried components are transferred here, the container is covered with a lid, and the heat is reduced to a minimum.
- The soup should be removed from the stove when all the fruits become soft.
- When the vegetables have cooled a little, they are crushed using a blender. Serve this delicious pumpkin puree soup sprinkled with sesame seeds and fresh herbs.
Video
Many people try to watch their diet by eating only healthy foods. But in most cases, such dishes are quite modest and do not differ in high standards. taste qualities. But there are many cooking options that are not only healthy, but also incredibly delicious breakfasts, lunches and dinners. One of them is pumpkin puree soup, the recipe for which is extremely simple.
Is it worth making puree soup from pumpkin?
As you know, pumpkin is a unique garden crop that combines great amount vitamins, minerals and others useful substances. In particular, this fruit contains a large amount of beta-carotene, the prototype of vitamin A. In order for it to be fully absorbed by the body, it must be consumed together with fats. This is why pumpkin is so beneficial to eat in soup, to which butter or cream is added.
In addition, the delicate creamy consistency of the dish easily saturates without overloading the gastrointestinal tract, which is very important for children and dietary nutrition. Pumpkin puree soup has a rich taste and maximum benefits.
Making pumpkin puree soup
Bright and aromatic creamy pumpkin soup can be prepared in a variety of ways, with the addition of interesting ingredients and spices. But classic recipe, the simplest and fastest, everyone should know.
Classic recipe
Most regular soup from the “Queen of Autumn” will delight you with its delicate sweet taste and stunning aroma.
Ingredients:
- pumpkin – 400 g;
- carrots – 2 pcs.;
- potatoes – 2-3 pcs.;
- chicken broth – 1 l;
- onion – 1 pc.;
- garlic – 1 clove;
- celery – 1 stalk;
- salt, vegetable oil.
Preparation:
- Wash the pumpkin well, peel it with a sharp knife and remove the seeds. Don't throw them away; you'll need them later.
- Cut the fruit into slices.
- Roughly chop the potatoes and carrots.
- Place all the vegetables in a saucepan and add broth (or just boiling water).
- Add salt and leave to cook for 20-30 minutes under the lid.
- At this time, finely chop the celery, onion and garlic and sauté in oil.
- Transfer the roast into a saucepan.
- When the vegetables are ready, puree them in a blender until very smooth and creamy.
- Fry the seeds extracted from the fruit and decorate the soup with them.
If desired, you can add a little feta cheese to this soup and puree it again with a blender.
Diet soup
Pumpkin is a low-calorie product containing a large amount of useful substances, so it can be used for dietary nutrition. This light soup is especially good for people with gastrointestinal diseases. The minimum ingredients in the composition will allow you to enjoy the dish during Lent and is suitable for vegetarians.
Ingredients:
- pumpkin – 400 g;
- onion- 1 PC.;
- ground ginger – 0.5 tsp;
- salt.
Preparation:
- Peel the pumpkin and cut into small cubes.
- Place the pieces in a saucepan and add a glass of water. Simmer without oil under the lid for 20 minutes.
- Chop the onion and add to the pumpkin. Simmer for another 10 minutes.
- Add ginger - it will give the dish a unique taste.
- When the pumpkin becomes soft and releases its juice, blend it with a blender until pureed.
- If desired, decorate the dish with low-fat sour cream and herbs.
Very simple low calorie soup ready. IN dietary dish be sure to add ginger: it speeds up metabolism.
Cooking for children: recipe with milk or cream
At the stage of growth and development, the child urgently needs the substances contained in pumpkin. For baby food It is better to use a nutmeg vegetable: it has a sweet taste. Your baby will happily eat this tender, colorful and healthy soup. It should be diluted with milk or liquid cream.
Ingredients:
- pumpkin – 200 g;
- potatoes – 1 pc.;
- carrots – 1 pc.;
- milk or cream – 100 ml;
- sea salt.
Preparation:
- Peel the vegetables and cut into small cubes.
- Place carrots and potatoes into boiling water, and after a few minutes add pumpkin.
- Add salt and cook for 30 minutes.
- Puree the prepared vegetables with a blender.
- Pour in the milk and bring to a boil again, stirring.
Feed your baby this soup 1-2 times a week.
Read also: Broccoli puree soup: delicious recipes
Aromatic soup with a special “texture”
Velvety, aromatic and sunny soup will lift your spirits with its bright colors and warm you up during the cold season.
Ingredients:
- pumpkin – 500 g;
- potatoes – 3 pcs.;
- low-fat cream – 200 ml;
- onions – 2 pcs.;
- olive oil - for frying;
- loaf - 3 slices;
- salt.
Preparation:
- Chop the onion and fry a little in olive oil in a saucepan.
- Cut the potatoes into small slices and add to the saucepan.
- Cut the peeled pumpkin into cubes and add to the potatoes.
- After a few minutes of frying, pour boiling water over it (so that it slightly covers the vegetables) and leave to simmer for 20 minutes until the water boils away.
- Place the prepared dressing in a blender and grind. Add some salt.
- Pour the cream into the emptied pan and heat for 10 minutes.
- The cream can be poured into a “cap” on the puree separately into each plate, or it can be mixed in a saucepan.
- Cut the loaf into cubes, make croutons in the oven or in a frying pan and decorate the soup with them.
The result is a wonderful creamy soup of autumn vegetables with a delicate creamy taste.
“Meat” recipe: first course with chicken
For those who like more satisfying and rich firsts, this method is especially suitable. This soup isn't very quick to make, but it's worth the effort.
Ingredients:
- pumpkin – 600 g;
- chicken breast – 500 g;
- potatoes – 3 pcs.;
- carrots – 2 pcs.;
- onion or green onion – 1 pc. or 3 stems;
- garlic – 3 cloves;
- hard cheese – 40 g;
- butter - for frying;
- lemon juice– 2 tbsp. l.;
- salt, pepper, herbs, sour cream for dressing.
Preparation:
- Boil chicken breast (or fillet) with spices (for example, celery or parsley) for about 20 minutes.
- Peel the pumpkin, remove seeds and peel. Since this fruit requires longer cooking than other vegetables, chop it finely.
- Cut carrots and potatoes into large circles.
- Melt a piece of butter in a duck pot and fry finely chopped onion.
- Add carrots and fry lightly too.
- Add potatoes and pumpkin. Pour in the broth in which the chicken was cooked (about 1 liter).
- Boil the vegetables for 20 minutes and then add the pressed garlic.
- Punch with a blender. Adjust the thickness of the soup with the amount of broth.
- Add salt and pepper, pour in lemon juice.
- Top with grated cheese and chopped chicken. Bring the soup to a boil again and turn off the heat.
Garnish the nutritious soup to taste with herbs, croutons, sour cream or pieces of dried apricots.
Cooking pumpkin soup with cheese in a slow cooker
It’s not difficult to prepare such an interesting, spicier-than-usual soup in a slow cooker.
Ingredients:
- pumpkin – 600 g;
- onion – 1 pc.;
- potatoes – 4 pcs.;
- apple – 1 pc.;
- garlic – 1 clove;
- cream cheese – 250 g;
- ginger - slice;
- curry – 1 tsp;
- salt, vegetable oil.
Preparation:
- Cut the onion into half rings and chop the garlic. Grate the ginger.
- Pour vegetable oil into the multicooker container. Set the “Fry” program and fry the vegetables for 10 minutes with the lid open.
- 3 minutes before the end of the program, add curry.
- Roughly chop the peeled pumpkin, potatoes and apple. Add to the slow cooker and fill with water (1.5 l).
- Add some salt. On the “Soup” mode, cook for 40 minutes. closed lid.
- Add cheese and puree the mixture with a blender.
The barely perceptible sourness of apple, the sweetness of pumpkin and the piquant spice of curry and ginger - so unique flavor combination This recipe for pumpkin cream soup with cheese will pleasantly surprise you.
Recipe from Yulia Vysotskaya
Try this original, rich, thick and delicious soup from the famous TV presenter.
Ingredients:
- pumpkin – 500 g;
- carrots – 1 pc.;
- potatoes – 2 pcs.;
- apple – 1 pc.;
- onion – 1 pc.;
- garlic – 2 cloves;
- hot pepper - a small piece;
- cream – 150 ml;
- butter – 1 tbsp. l.;
- olive oil – 1 tbsp. l.;
- freshly squeezed orange juice – 2 tbsp. l.;
- ground ginger – 1 tsp;
- nutmeg – 1 tsp;
- salt, black pepper.
Preparation:
- Cut the peeled pumpkin into medium-sized pieces.
- Also cut the carrots and potatoes into cubes.
- Finely chop the onion and hot peppers, chop the garlic. If a child will eat the soup, it is better not to add the latter.
- Pour olive oil into the pan and heat slightly. Then add a piece of butter and melt. Fry the onion and garlic for 3 minutes.
- Sprinkle with ginger and nutmeg for an amazing aroma.
- Add carrots and simmer for a minute on high temperature.
- Pour in 3 tbsp. l. water and wait until it boils.
- Cover the soup with a lid and set the temperature to low. Cook for 10 minutes.
- Add pumpkin, potatoes and peppers. Simmer for 5 minutes.
- Slice the apple and place it in the pan.
- Pour boiling water over it. Cook for another half hour.
- Blend with a blender until pureed.
- Pour in cream and orange juice. Add salt, add spices and bring to a boil again.
- Garnish the finished soup with grated cheese and sprinkle pumpkin seeds.
Very unusual and delicious soup with an orange aroma and a sweetish taste. If the puree is too thick, add more cream.
Pumpkin soup can be simple, with a minimum of ingredients, or sophisticated, with the addition of unexpected ingredients. The main thing is that no matter what recipe you want to prepare it for, it will always be very healthy and incredibly tasty, and will definitely appeal to eaters of all generations.
Many people try to monitor their diet, eating only healthy foods. But in most cases, such dishes are quite modest and do not differ in high taste. But there are many options for preparing not only healthy, but also incredibly tasty breakfasts, lunches and dinners. One of them is pumpkin puree soup, the recipe for which is extremely simple.
Is it worth making puree soup from pumpkin?
As you know, pumpkin is a unique garden crop that combines a huge amount of vitamins, minerals and other beneficial substances. In particular, this fruit contains a large amount of beta-carotene, the prototype of vitamin A. In order for it to be fully absorbed by the body, it must be consumed together with fats. This is why pumpkin is so beneficial to eat in soup, to which butter or cream is added.
In addition, the delicate creamy consistency of the dish easily saturates without overloading the gastrointestinal tract, which is very important for children's and dietary nutrition. Pumpkin puree soup has a rich taste and maximum benefits.
Making pumpkin puree soup
Bright and aromatic creamy pumpkin soup can be prepared in a variety of ways, with the addition of interesting ingredients and spices. But everyone should know the classic recipe, the simplest and fastest.
Classic recipe
The most common “Queen of Autumn” soup will delight you with its delicate sweet taste and amazing aroma.
Ingredients:
- pumpkin - 400 g;
- carrots - 2 pcs.;
- potatoes - 2-3 pcs.;
- chicken broth - 1 l;
- onion - 1 pc.;
- garlic - 1 clove;
- celery - 1 stalk;
- salt, vegetable oil.
Preparation:
- Wash the pumpkin well, peel it with a sharp knife and remove the seeds. Don't throw them away; you'll need them later.
- Cut the fruit into slices.
- Roughly chop the potatoes and carrots.
- Place all the vegetables in a saucepan and add broth (or just boiling water).
- Add salt and leave to cook for 20-30 minutes under the lid.
- At this time, finely chop the celery, onion and garlic and sauté in oil.
- Transfer the roast into a saucepan.
- When the vegetables are ready, puree them in a blender until very smooth and creamy.
- Fry the seeds extracted from the fruit and decorate the soup with them.
If desired, you can add a little feta cheese to this soup and puree it again with a blender.
Diet soup
Pumpkin is a low-calorie product containing a large amount of useful substances, so it can be used for dietary nutrition. This light soup is especially good for people with gastrointestinal diseases. The minimum ingredients in the composition will allow you to enjoy the dish during Lent and is suitable for vegetarians.
Ingredients:
- pumpkin - 400 g;
- onions - 1 pc.;
- ground ginger - 0.5 tsp;
- salt.
Preparation:
- Peel the pumpkin and cut into small cubes.
- Place the pieces in a saucepan and add a glass of water. Simmer without oil under the lid for 20 minutes.
- Chop the onion and add to the pumpkin. Simmer for another 10 minutes.
- Add ginger - it will give the dish a unique taste.
- When the pumpkin becomes soft and releases its juice, blend it with a blender until pureed.
- If desired, decorate the dish with low-fat sour cream and herbs.
A very simple low-calorie soup is ready. Be sure to add ginger to your diet dish: it speeds up metabolism.
Cooking for children: recipe with milk or cream
At the stage of growth and development, the child urgently needs the substances contained in pumpkin. For baby food, it is better to use a nutmeg vegetable: it has a sweet taste. Your baby will happily eat this tender, colorful and healthy soup. It should be diluted with milk or liquid cream.
Ingredients:
- pumpkin - 200 g;
- potatoes - 1 pc.;
- carrots - 1 pc.;
- milk or cream - 100 ml;
- sea salt.
Preparation:
- Peel the vegetables and cut into small cubes.
- Place carrots and potatoes into boiling water, and after a few minutes add pumpkin.
- Add salt and cook for 30 minutes.
- Puree the prepared vegetables with a blender.
- Pour in the milk and bring to a boil again, stirring.
Feed your baby this soup 1-2 times a week.
Aromatic soup with a special “texture”
Velvety, aromatic and sunny soup will lift your spirits with its bright colors and warm you up during the cold season.
Ingredients:
- pumpkin - 500 g;
- potatoes - 3 pcs.;
- low-fat cream - 200 ml;
- onions - 2 pcs.;
- olive oil - for frying;
- loaf - 3 slices;
- salt.
Preparation:
- Chop the onion and fry a little in olive oil in a saucepan.
- Cut the potatoes into small slices and add to the saucepan.
- Cut the peeled pumpkin into cubes and add to the potatoes.
- After a few minutes of frying, pour boiling water over it (so that it slightly covers the vegetables) and leave to simmer for 20 minutes until the water boils away.
- Place the prepared dressing in a blender and grind. Add some salt.
- Pour the cream into the emptied pan and heat for 10 minutes.
- The cream can be poured into a “cap” on the puree separately into each plate, or it can be mixed in a saucepan.
- Cut the loaf into cubes, make croutons in the oven or in a frying pan and decorate the soup with them.
The result is a wonderful creamy soup of autumn vegetables with a delicate creamy taste.
“Meat” recipe: first course with chicken
For those who like more satisfying and rich first ones, this method is especially suitable. This soup isn't very quick to make, but it's worth the effort.
Ingredients:
- pumpkin - 600 g;
- chicken breast - 500 g;
- potatoes - 3 pcs.;
- carrots - 2 pcs.;
- onion or green onion - 1 pc. or 3 stems;
- garlic - 3 cloves;
- hard cheese - 40 g;
- butter - for frying;
- lemon juice - 2 tbsp. l.;
- salt, pepper, herbs, sour cream for dressing.
Preparation:
- Boil chicken breast (or fillet) with spices (for example, celery or parsley) for about 20 minutes.
- Peel the pumpkin, remove seeds and peel. Since this fruit requires longer cooking than other vegetables, chop it finely.
- Cut carrots and potatoes into large circles.
- Melt a piece of butter in a duck pot and fry finely chopped onion.
- Add carrots and fry lightly too.
- Add potatoes and pumpkin. Pour in the broth in which the chicken was cooked (about 1 liter).
- Boil the vegetables for 20 minutes and then add the pressed garlic.
- Punch with a blender. Adjust the thickness of the soup with the amount of broth.
- Add salt and pepper, pour in lemon juice.
- Top with grated cheese and chopped chicken. Bring the soup to a boil again and turn off the heat.
Garnish the nutritious soup to taste with herbs, croutons, sour cream or pieces of dried apricots.
Cooking pumpkin soup with cheese in a slow cooker
It’s not difficult to prepare such an interesting, spicier-than-usual soup in a slow cooker.
Ingredients:
- pumpkin - 600 g;
- onion - 1 pc.;
- potatoes - 4 pcs.;
- apple - 1 pc.;
- garlic - 1 clove;
- cream cheese - 250 g;
- ginger - slice;
- curry - 1 tsp;
- salt, vegetable oil.
Preparation:
- Cut the onion into half rings and chop the garlic. Grate the ginger.
- Pour vegetable oil into the multicooker container. Set the “Fry” program and fry the vegetables for 10 minutes with the lid open.
- 3 minutes before the end of the program, add curry.
- Roughly chop the peeled pumpkin, potatoes and apple. Add to the slow cooker and fill with water (1.5 l).
- Add some salt. On the “Soup” mode, cook for 40 minutes with the lid closed.
- Add cheese and puree the mixture with a blender.
The barely perceptible sourness of an apple, the sweetness of pumpkin and the piquant spice of curry and ginger - this recipe for pumpkin puree soup with cheese will pleasantly surprise you with such a unique taste combination.
Recipe from Yulia Vysotskaya
Try this original, rich, thick and delicious soup from the famous TV presenter.
Ingredients:
- pumpkin - 500 g;
- carrots - 1 pc.;
- potatoes - 2 pcs.;
- apple - 1 pc.;
- onion - 1 pc.;
- garlic - 2 cloves;
- hot pepper - a small piece;
- cream - 150 ml;
- butter - 1 tbsp. l.;
- olive oil - 1 tbsp. l.;
- freshly squeezed orange juice - 2 tbsp. l.;
- ground ginger - 1 tsp;
- nutmeg - 1 tsp;
- salt, black pepper.
Preparation:
- Cut the peeled pumpkin into medium-sized pieces.
- Also cut the carrots and potatoes into cubes.
- Finely chop the onion and hot pepper, chop the garlic. If a child will eat the soup, it is better not to add the latter.
- Pour olive oil into the pan and heat slightly. Then add a piece of butter and melt. Fry the onion and garlic for 3 minutes.
- Sprinkle with ginger and nutmeg for an amazing aroma.
- Add carrots and simmer for a minute on high temperature.
- Pour in 3 tbsp. l. water and wait until it boils.
- Cover the soup with a lid and set the temperature to low. Cook for 10 minutes.
- Add pumpkin, potatoes and peppers. Simmer for 5 minutes.
- Slice the apple and place it in the pan.
- Pour boiling water over it. Cook for another half hour.
- Blend with a blender until pureed.
- Pour in cream and orange juice. Add salt, add spices and bring to a boil again.
- Garnish the finished soup with grated cheese and sprinkle with pumpkin seeds.
A very unusual and appetizing soup with an orange aroma and a sweetish taste. If the puree is too thick, add more cream.
It's pumpkin season, a colorful fall vegetable. Not only desserts and main courses are prepared using pumpkin; it also makes delicious soups.
No one can refuse bright and delicious pumpkin soup. It preserves all the vitamins and microelements that make up the autumn vegetable.
Pumpkin puree soup can be either vegetarian or include seafood, mushrooms and meat. The incomparable and bright taste of the first course will not leave anyone indifferent.
Cream and cheese give this soup an unusually delicate structure; it turns out to be a satisfying dish. Pumpkin soup with meat broth will be no less tasty. Prepare pumpkin puree soup simply and quickly, the recipe is quite simple. This dish can also be included in children's menu. Little gourmets will be happy to try this unusual and very tasty pumpkin puree soup.
Creamy pumpkin soup
Do you want to please your loved ones with an original and very delicious soup, then prepare the first pumpkin-based dish according to this recipe. Nutmeg and garlic add flavor to this vegetable dish.
Ingredients:
- 400 grams of pumpkin;
- 1 onion;
- 400 milliliters chicken broth;
- 100 milliliters of cream (fat content - 11%);
- 1 clove of garlic;
- 1 gram of ground nutmeg;
- 35 milliliters olive oil;
- 3-4 grams of sesame seeds;
- salt.
How to cook pumpkin puree soup with cream, step by step recipe:
First, let's prepare the onion. Peel the vegetable and cut into half rings. Peel the garlic clove.Sauté the onion and garlic in hot olive oil. The garlic is used for flavor, so you can remove it after frying.
Cut off the top layer of the pumpkin and cut into medium slices. Transfer the pumpkin pulp to the frying pan with the onions. Pour the required amount of chicken broth over the vegetables and simmer all the ingredients for 20 minutes.
When the pumpkin is ready, transfer all the ingredients from the frying pan to a container for further whisking. Using an immersion blender, puree the vegetable mixture and pour into the pan.
Add cream to the prepared pumpkin puree soup along with ground nutmeg and salt. Bring the soup to a boil and remove from heat.
Spilling hot soup on plates, before serving, sprinkle each serving of this dish with sesame seeds. Pumpkin soup goes well with croutons made from white bread.
Delicious pumpkin soup - recipe from Yulia Vysotskaya
This soup contains many ingredients that at first glance do not go together. Having tried this at least once, it’s extraordinary tasty dish, you will be constantly preparing it. Your culinary creation will definitely be appreciated by your family, especially if you prepare rice soup with chicken.
Ingredients:
- 500 grams of peeled pumpkin;
- 2 potato tubers;
- 1 medium carrot;
- 1 apple;
- 1 onion;
- 2 cloves of garlic;
- 20 grams of butter;
- 15 milliliters of olive oil;
- 100 milliliters of cream;
- 40 milliliters of orange juice;
- 2 grams of ground ginger;
- 1 gram of nutmeg;
- a piece of hot pepper;
- salt, freshly ground pepper.
Let's prepare a delicious pumpkin soup from Yulia Vysotskaya:
First, let's start preparing the pumpkin. Cut the vegetable, remove seeds and coarse fibers, cut off the skin. To make it easier to cut off the top layer of the vegetable, cut it into pieces. Cut the pumpkins into large cubes.
Peel and wash the carrots and potatoes. Cut the prepared vegetables into medium-sized cubes. We peel the onion and cut it into the same way as carrots and potatoes - into a medium cube. Peel the garlic cloves and finely chop them using a knife. If the dish is not intended for small children, then use hot pepper and chop it finely.
Take a pan and pour the required amount of olive oil onto the bottom. Next, fry the chopped onion and garlic over medium heat. This will take approximately 5 minutes. After frying, the onion should become soft and transparent. Now add nutmeg and ginger to the vegetables. Continue frying the vegetables for 2 minutes.
From the moment spicy aromas begin to waft through the kitchen, increase the strength of the flame and add carrots to the pan. Fry all ingredients for 1 minute. Pour 55 milliliters of water into the vegetables. We wait until the contents of the pan boil. Reduce the flame to minimum, cover the pan, and simmer for 10 minutes.
We place to stewed vegetables pieces of pumpkin and potatoes, as well as chopped pepper. Fry these components for 3-4 minutes, add a finely chopped apple, then pour boiling water over everything. Vegetables should be completely covered with liquid.
Under a closed lid, simmer all components of the dish for 30 minutes. After the pumpkin and potatoes have softened, puree the contents of the pan using a blender. Now all that remains is to add the cream along with orange juice V ready soup. Add salt to taste. Let the contents of the pan come to a boil, then immediately turn off the heat and remove the container from the stove. If the soup is thick enough, add a little more cream.
Now the pumpkin puree soup is ready. Vysotskaya’s recipe is quite original, but at the same time simple. A serving of pumpkin soup can be sprinkled with shredded cheese. Freshly prepared wheat bread croutons will add a special taste to the dish.
Spicy pumpkin soup - Vysotskaya’s recipe
This recipe will turn out tender and at the same time spicy. vegetable soup from a healthy autumn vegetable. It will warm you up on a cold winter evening and enrich your body with vitamins.
Ingredients:
- 1 kilogram of pumpkin;
- 1 onion;
- a bunch of parsley;
- 1.5 liters vegetable broth;
- 110 milliliters of cream;
- 60 grams of butter;
- 20 milliliters of olive oil;
- 3 grams of curry;
- 5 grams of salt.
How Yulia Vysotskaya prepares spicy pumpkin puree soup:
Peel the onion and cut into large pieces. Now heat the required amount of butter and olive oil in a saucepan. Fry the onion until transparent, it should not turn golden. Add curry to the onion and mix everything thoroughly.
Cut the skin off the pumpkin and cut the vegetable into large slices. Transfer the chopped pumpkin to the fried onion and simmer everything for 1 minute. Fill everything with the required amount of vegetable broth. Cook everything until the pumpkin softens. This will take 25 minutes.
Blend the pumpkin using a blender and add vegetable broth if necessary.
Pumpkin soup in a slow cooker
Thanks to the multicooker, you can prepare a wonderful puree soup based on pumpkin. We use milk in this recipe, but the dish is no less tasty than the one prepared with cream.
Ingredients:
- 700 grams of peeled pumpkin and potatoes;
- 1 liter of milk with a fat content of 3.5%;
- 150 grams of onions;
- 100 grams of carrots;
- 25 grams of butter;
- salt.
Cooking pumpkin puree soup in a slow cooker, recipe with photo:
Place butter in the multicooker container and turn on the “Frying” or “Baking” function. Add chopped onion and fry it for a few minutes. Place coarsely chopped carrots along with potatoes and pumpkin.
Add the required amount of milk. Add salt according to your own taste. This dish can be considered dietary, as it does not contain heavy cream. Therefore, you can prepare pumpkin soup for a child using this recipe. Select the “Extinguishing” mode and set the timer for 1.5 hours. During this time, the vegetables will be ready.
After time has passed, put the vegetables in another container and puree them using an immersion blender.
Now the pumpkin puree soup is ready, the calorie content of this dish is 64 Kcal. Before serving a portion of soup, sprinkle it olive oil, sprinkle with pumpkin seeds or rye crackers.
Diet pumpkin soup
Even during a diet, you can eat tasty and satisfying food. We offer you an excellent version of pumpkin soup that will appeal to many.
Ingredients:
- 300 grams of pumpkin;
- 1 potato each,
- 20 grams of celery,
- 1 bell pepper
- 1 onion;
- salt.
Preparing dietary pumpkin soup, photo recipe:
Pour 1.5 liters into a saucepan cold water. We wait until it starts to boil. While the water is heating, peel and cut the potatoes into cubes. Transfer it to boiling water and add salt. Peel the celery root and cut it in the same way as potatoes. When the water in the pan boils again, add the celery cubes.
Using a knife, carefully remove the skin from the pumpkin, chop it coarsely, and add it to the soup. Peel the onion and add to the soup after the potatoes become soft.
We clean the pepper from the partitions and existing seeds, cut into small cubes, add to the rest of the ingredients in the pan. Cook healthy and tasty pumpkin soup for 3 minutes.
Remove the pan from the stove and puree its contents with an immersion blender until smooth. If you wish, you can add a small amount of creamy or hard cheese.
Pumpkin soup with chicken
Chicken gives this soup a special taste, and the dish is quite nutritious. You can cook it for both lunch and dinner.
Ingredients:
- 1 medium chicken breast;
- 600 grams of pumpkin;
- 2 onions;
- 1 carrot;
- 3 potatoes;
- a handful of dried basil;
- salt with freshly ground pepper.
How to make pumpkin puree soup with chicken breast:
We wash the chicken fillet, remove the films and send it to cook in 1 liter of boiling water. The breast should be cooked over moderate heat. After 20 minutes, slightly increase the flame strength and add salt. Peel and chop the vegetables.
After 10 minutes, remove the pan from the stove with boiled breast. Cool the finished chicken meat and cut into medium pieces. Pour the meat broth into a separate bowl.
Heat in a saucepan sunflower oil, put the chopped onion and carrots there, simmer the vegetables for 10 minutes, adding broth.
Add pumpkin with potatoes, pour out all meat broth. Season everything with salt and freshly ground pepper. Cover the pan, after its contents boil, reduce the strength of the flame. Simmer all ingredients for 20 minutes.
Taste the dish and add salt if necessary. Add dried basil. Now let's start pureeing the soup. IN finished first dish add pieces chicken breast and serve immediately.
Pumpkin soup with cheese
Do you want to cook something spicy and unusual for lunch? Then such a soup with processed cheese will be the ideal solution. Delicate taste The first dish will please both adults and children.
Ingredients:
- 500 grams of pumpkin (peeled);
- 4 medium potatoes;
- 1 onion;
- 2 cloves of garlic;
- 100 grams of processed cheese;
- 55 grams of butter;
- 2 grams of ground paprika;
- 1 bay leaf;
- salt, freshly ground pepper to taste.
Prepare a simple pumpkin soup with melted cheese:
Cut the pumpkin and potatoes into medium pieces. Place the pumpkin pieces into the pan and add a bay leaf. After 10 minutes from the start of cooking, add the potatoes and cook for about 10 minutes.
Chop the onion and garlic, sauté the vegetables for butter. Transfer the resulting frying into a saucepan with soup, add the necessary spices and salt.
Cut the processed cheese into small slices. Remove the pan from the stove, cool the soup a little and puree it. Return the soup to the stove and add slices processed cheese, keep the dish on the fire for 2-3 minutes until the cheese melts.
Let the pumpkin soup steep for 10 minutes and serve with homemade croutons.
Soups should be eaten daily. But how to prepare them to please children and adults? Of course they will come to the rescue original recipes from a famous TV presenter. No one will refuse such a treat. not only tasty, but also healthy. Even those who are distrustful of this product will change their minds after trying it from Yulia Vysotskaya. In her arsenal there is a recipe for every taste: spicy, dietary and spicy.
Useful properties of pumpkin
Pumpkin - affordable product, which also contains many useful vitamins and elements. Magnesium, potassium, iron, calcium, fiber, sugar, proteins - this is just a small list of substances that the body needs very much.
This vegetable is useful for stomach diseases, atherosclerosis, tuberculosis, diabetes, gout and many other diseases. Considering all the benefits of pumpkin, it is necessary to regularly include it in your diet. There is even a special diet based on this vegetable that helps improve the condition of the body.
Tender pumpkin soup
You can prepare puree pumpkin soup very simply, with minimum set products. For this you will need 300 grams of pumpkin, peeled and seeds, one medium onion, a small spoon of grated ginger, 150 grams of carrots, the same amount of olive oil and one clove of garlic.
First, prepare all the ingredients. Pumpkin and carrots should be cut into medium cubes. Then put them in a saucepan and fill with water so that it lightly covers the vegetables. Place the container on the stove and cook over medium heat. Don't forget to salt them a little. Meanwhile, finely chop the celery, onion and garlic. Fry these ingredients in olive oil and add ginger and steamed pumpkin and carrots to them. Now grind all the ingredients using a blender and serve ready dish to the table. You will get dietary pumpkin puree soup. This dish can be complemented fresh herbs, Bell pepper and croutons.
Pumpkin and cream
To make the taste of the dish more delicate, use cream. This pumpkin puree soup from Yulia Vysotskaya is suitable for baby food. To prepare, take 600 grams of pumpkin, a glass of cream (can be replaced with full-fat milk), 50 grams of hard cheese, vegetable oil, one medium onion, bay leaf, salt, red pepper, sugar, cinnamon and some peeled pumpkin seeds (can be replaced with walnuts) .
Prepare pumpkin puree soup in a thick-bottomed saucepan. We peel the vegetables and then cut the pumpkin into small cubes. The smaller the pieces, the faster the cooking process will be. Pour vegetable oil into a pan and fry chopped onion with all the spices in it. Then add pumpkin to this mass, mix and cover with a lid. Simmer all ingredients until they are soft (about 15 minutes). If the consistency turns out to be very thick, you can add a spoonful of water. When all the ingredients are ready, remove and turn the mixture into puree. A blender is perfect for this. Separately heat the milk or cream and add it to the puree. Mix everything and heat over low heat. Separately fry the seeds and add them to the plates. Then, sprinkle with a small amount of cinnamon, serve our creamy soup. Pumpkin and cream go well together; they create extraordinary flavor notes.
Pumpkin and shrimp
The dish becomes more satisfying if you add chicken fillet or shrimp. This is very good making it tasty and nutritious. To prepare, you need to take 400 grams of pumpkin, 700 milliliters of broth, one medium onion, 125 milliliters of cream, two tablespoons of vegetable oil, a small pod of 150 grams of prepared shrimp, salt, pepper, sugar and green onions.
Peel the pumpkin and cut into large cubes. Chop the onion and mix the two ingredients. Add a spoonful of vegetable oil to this mass and simmer until done. Then pour the broth into the pumpkin mixture and turn it into puree using a blender or a simple masher. Lastly, add cream to the pumpkin soup from Yulia Vysotskaya. Heat the dish over medium heat and add all the spices to taste. Separately, fry the pre-peeled shrimp. This will take about 3 minutes. Add them to each bowl of soup. Decorate the dish with finely chopped herbs and serve.
Pepper soup
What else does Yulia Vysotskaya suggest preparing from this vegetable? Pumpkin soup for lovers spicy dishes. Take one liter of chicken broth, one red sweet pepper, 1.5 kilograms of pumpkin, an onion, one sweet potato, bay leaf, one medium apple, a large spoon of curry, salt, pepper (0.5 small spoon), two large spoons of grated ginger , three peeled cloves of garlic, butter (for frying), cream and lemon juice.
Cut onions and peppers into small pieces. Sweet potato, apple and pumpkin - in larger pieces. Instead of sweet potatoes, you can use regular potatoes. Grind the ginger root using a grater, and chop the garlic in any way. Take a saucepan with a thick bottom and fry the onions and sweet peppers in it. Then add garlic and ginger. After a minute, put the apple, sweet potato, and pumpkin into the pan and drain the broth. Now you can add all the seasonings, the amount of which can be adjusted to taste. Bring the soup to a boil and reduce the heat. Simmer the vegetables for about 20 minutes until they become soft. Then let it sit for 30 minutes. Remove the bay leaf and turn the mixture into puree. Pour the pumpkin soup from Yulia Vysotskaya into plates and add cream and lemon juice. This dish is also served with toasted croutons and pumpkin seeds.
Creamy curry soup
Spices add to this dish incredible taste. Just remember that they should not overpower the flavor of the main ingredient. To prepare, take a kilogram of peeled pumpkin, 4 tablespoons of butter, a medium-sized onion, a large spoon of vegetable oil, 100 milliliters of cream, a spoon of curry, a little water, salt and fresh herbs.
Slicing the pumpkin in large pieces. Take a large saucepan and melt butter and vegetable oil in it. Cut the onion into large pieces and fry until golden brown. Then add spices and pumpkin to the pan. Mix everything and simmer for about 10 minutes until the vegetables are soft. If the mixture turns out thick, then add a little water. Then grind the finished soup to a puree consistency and add salt to taste. Add cream and heat the dish a little. Serve with herbs, croutons and cheese. The result is a delicious pumpkin puree soup, the photo of which is shown above.
Vegetarian dish
Almost all pumpkin soups that do not use animal products can be called vegetarian. Here is another such recipe. Take 500 grams of pumpkin, one medium carrot, one vegetable oil and spices (coriander, cumin, turmeric, pepper and salt). You will also need some water.
Peel the carrots and pumpkin and cut them into small cubes. Then put them in a saucepan and pour in a little water so that it barely covers the vegetables. Place the container on the fire. In a frying pan, fry chopped celery with spices in oil. Then we put it on the pumpkin with carrots. When all the ingredients are ready, pour the broth into a separate bowl. Make puree using a blender, adding a little broth and bringing the dish to the desired consistency.
Making pumpkin puree soup is very easy, especially when the recipe is tested by a professional. If you use meat (preferably chicken) broth, chicken fillet or shrimp, you get a satisfying, nutritious dish. If you take only vegetables, spices and herbs for cooking, then you can serve the soup to a lenten and vegetarian table. Roasted pumpkin seeds will add a special piquancy to the dish. They are added to plates in small quantities. Be sure to serve the pumpkin soup with croutons or slightly toasted bread. This light and healthy dish will appeal to both adults and children.
