Prepare pumpkin soup. Pumpkin soup: recipes, ingredients, useful tips. Pumpkin soup with shrimp

If you want to eat something light, airy and weightless, but at the same time filling and nutritious, then the ideal solution is pumpkin puree soup. If desired, you can add not only the usual carrots, onions and potatoes, but also more interesting ingredients: cauliflower, parsley root, celery, peas, corn. All this will give the soup additional flavor shades.

By the way, pumpkin soup can be cooked in meat, chicken or mixed broth, it will turn out even tastier!

And one more point that is very important for this soup is the presence of spices. In the cold season, they are the ones who warm and tone. The calorie content of a vegetable dish is only 61 kcal per 100 g, so it is suitable for anyone who follows a healthy lifestyle or is on a diet.

Pumpkin and potato puree soup - step by step photo recipe

The first recipe suggests using a minimal set of vegetables for the soup (carrots, potatoes, onions, pumpkin). But the list can be varied with any other ingredients.

By the way, if you don’t like pureed soups, then just don’t grind it with a blender, it will be delicious too.

Your mark:

Cooking time: 40 minutes

Quantity: 4 servings

Ingredients

Butternut squash: 350 g
Potatoes: 2 pcs.
Carrots: 1 pc.
Large onion: 1 PC.
Marjoram or razmarin: 1/2 tsp.
Pepper mixture: to taste
Ground paprika: 1/2 tsp.
Salt: 1/2 tsp.

Cooking instructions

The soup is ready. Serve with crackers or rye bread.

Classic pumpkin soup with cream

A beautiful and bright dish with low calorie content. We offer the simplest and most common preparation option.

You will need:

pumpkin – 850 g;
loaf – 250 g;
milk – 220 ml;
water;
potatoes – 280 g;
salt – 3 g;
cream – 220 ml;
carrots – 140 g;
sunflower oil – 75 ml;
onion – 140 g.

How to cook:

Finely chop the carrots. Chop the potatoes. Remove the skin from the pumpkin. Remove loose fibers and seeds. Chop randomly.
Mix the vegetables and add water until they are just covered. Boil and simmer for 20 minutes.
Place the chopped onion in a frying pan with heated sunflower oil. Fry and add to the rest of the vegetables.
At this time, cut the loaf into small cubes. Fry them in hot oil, cool.
Blend the boiled vegetables in a blender until pureed. Pour in the milk, followed by the cream. Boil.
Pour into bowls and sprinkle with croutons.

Variation with milk

Any unsweetened variety of pumpkin is suitable for soup.

To prevent the vegetable from losing its taste, you should not overcook it.

You will need:

fresh parsley – 10 g;
pumpkin – 380 g;
crackers;
onion – 140 g;
sour cream;
water;
milk – 190 ml;
salt;
butter – 25 g.

What to do:

Chop the onion. Chop the pumpkin.
Throw butter into the frying pan. After it melts, add onion. Fry.
Add pumpkin cubes. Sprinkle with salt and chopped parsley. Pour in a little water and simmer for 25 minutes.
Place the stewed vegetables in a blender bowl along with the liquid that remains in the frying pan and chop.
Boil the milk. Pour it into the main mass and beat again. Pour into a saucepan. Cook for 3 minutes.
Pour into bowls, add sour cream and sprinkle with crackers.

In broth with chicken meat

The variation will appeal to all lovers of tender, meaty soup. You can use any part of the chicken for cooking.

You will need:

chicken – 450 g;
bay leaf – 2 leaves;
pumpkin – 280 g;
Italian herbs – 4 g;
potatoes – 380 g;
carrots – 160 g;
cumin – 2 g;
onion – 160 g;
pepper – 3 g;
bacon - 4 pieces;
salt – 5 g.

Step-by-step instruction:

Pour water over chicken meat. Sprinkle salt and pepper. Add bay leaf and boil until soft. Cool, separate from bones, cut, set aside.
Chop vegetables. Place in chicken broth. Add Italian herbs, followed by cumin. Cook for 25 minutes. Beat with a blender.
Fry the bacon in a saucepan.
Pour the soup into bowls. Sprinkle with chicken and top with a strip of fried bacon.

With shrimps

If you prepare for winter in advance and freeze the pumpkin, you can enjoy this delicious soup all year round.

Celery will provide the first dish with a subtle aroma, and shrimp will ideally complement the tenderness of the pumpkin.

You will need:

pumpkin – 550 g;
cream – 140 ml (30%);
butter – 35 g;
large shrimps – 13 pcs.;
tomatoes – 160 g;
sea salt;
black pepper;
chicken broth – 330 ml;
celery – 2 stalks;
garlic – 1 clove;
leek – 5 cm.

How to cook:

Chop the garlic cloves and leeks. Place in a saucepan with melted butter. Simmer for 3 minutes.
Cut the pumpkin into cubes. Send to the bow. Sprinkle with salt. Pour in broth. Cook for 5 minutes.
Add chopped peeled tomato and diced celery. Cook for 25 minutes.
Beat with a blender. If the dish turns out too thick, add more broth or water. Sprinkle with pepper. Close the lid and let stand for 5 minutes.
Boil shrimp in salted water for 1-2 minutes. Remove, cool and squeeze out excess moisture.
Pour soup into bowls. Pour cream into the center and garnish with shrimp.

With cheese

A hearty dish that will help you warm up in cool weather. The bright taste of all components will make the soup especially rich and aromatic.

pumpkin – 550 g;
bread – 150 g;
potatoes – 440 g;
water – 1350 ml;
bay leaf - 1 leaf;
onion -160 g;
salt;
garlic – 2 cloves;
allspice – 2 g;
processed cheese – 100 g;
sweet paprika – 3 g;
butter – 55 g.

What to do:

Clean the main ingredient. Cut the pulp into pieces. Grind the potatoes.
Fill the pumpkin with water. Add the bay leaf and cook for 13 minutes.
Add potatoes, salt and cook for 10 minutes.
Chop the garlic cloves and onion. Place butter in melted pan. Fry until golden brown.
Transfer to a saucepan. Sprinkle with pepper and paprika. Get the bay leaf. Beat with a blender.
Cut the cheese into pieces and place in the soup. When it melts, close the lid and leave for a quarter of an hour.
Cut the bread into small cubes. Place in one layer on a baking sheet. Place in a hot oven and dry.
Pour the puree soup into bowls. Sprinkle with crackers.

Baby pumpkin soup

Pumpkin soup turns out thick, tender and very healthy. This dish is recommended to be introduced into the diet of children from 7 months of age. The basic recipe can be varied with various additives.

With the addition of zucchini

This tender and tasty soup will appeal to all kids.

You will need:

garlic – 1 clove;
zucchini – 320 g;
milk – 120 ml;
pumpkin – 650 g;
water – 380 ml;
butter – 10 g.

Step-by-step preparation:

Chop the garlic clove and place in the melted butter. Simmer for 1 minute.
Slice the zucchini. Chop the pumpkin. Place in water and boil until tender. Add oil with garlic. Beat with a blender.
Pour in milk and boil. Children over two years old can be served with homemade crackers.

Apple

You will need:

pumpkin pulp – 420 g;
water – 100 ml;
sugar – 55 g;
apples – 500 g.

Step by step process:

Cut the pumpkin into cubes. To fill with water. Add peeled and seeded apples.
Cook until the ingredients are soft. Beat with a blender.
Add sugar. Stir and boil. Boil for 2 minutes.

The recipe is suitable for preparing for the winter. To do this, pour the finished soup into prepared jars, roll it up and you can enjoy the delicious dish until the next season.

Carrots

Rich in vitamins, this velvety soup will help diversify the diet of babies and older children. It is very easy to prepare, which is important for a young mother.

You will need:

pumpkin – 260 g;
olive oil – 5 ml;
potatoes – 80 g;
salt – 2 g;
pumpkin seeds – 10 pcs.;
carrots – 150 g;
water – 260 ml;
onion – 50 g.

How to cook:

Chop the vegetables. Place in boiling water. Add salt and cook for 17 minutes.
Beat with an immersion blender. Pour in olive oil and stir.
Fry the seeds in a dry frying pan and sprinkle them over the finished dish.

The seeds can be eaten by children from two years of age.

To make the soup not only beautiful, but also tasty, experienced housewives follow simple recommendations:

Only fresh products are used for cooking. If the pumpkin has become soft, then it is not suitable for soup.
The ingredients must not be overcooked. This will negatively affect the taste.
It is better to use heavy cream, preferably homemade. With them the taste of the soup will be richer.
To prevent the soup from turning sour, after the ingredients have been pureed, you must boil it for several minutes.
Adding rosemary, ginger, saffron, nutmeg or hot pepper will help give the dish a spicy note.

Following the detailed description, it is easy to prepare a divinely delicious puree soup that will give good health to the whole family.

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Pumpkin is a versatile vegetable. It is used to prepare a wide variety of dishes, from soups and main courses to salads and desserts. We will turn our attention to. This is just a godsend for those who are watching their figure, because pumpkin soup is low in calories and nutritious. Pumpkin soup is ideal for baby food. Children are not allergic to pumpkin - isn’t this happiness for parents?

Pumpkin soup is easy and quick to prepare, especially if it is a puree or cream soup. You will have to tinker a little longer when preparing soup from baked pumpkin, but the result will surprise you, because in addition to preserving many useful substances, baking reveals the taste of all products in a new way. For a holiday table or dinner party, pumpkin soup can be effectively served in half a pumpkin, using it as a tureen.

Pumpkin soup with shrimp

Pumpkin contains many useful vitamins and microelements, relieves swelling well, and is an excellent dietary product. Shrimp are a storehouse of protein and minerals. There is especially a lot of iodine - almost 100 times higher than its content in beef. Let's combine these two healthy products and prepare pumpkin soup with shrimp. Women will like this soup recipe for its originality and simplicity, and guests and family members will like it for its aroma and extraordinary taste.

We will need:

300-400 g pumpkin
shrimp (to taste)
1 carrot
2 onions
butter
3 cloves garlic
cream
Bulgarian pepper
basil

Preparation:

Clean the pumpkin, pour it completely into the pan, cover with a lid, and put on low heat.
Heat a frying pan in butter, put garlic and peeled shrimp on it. Stir the ingredients in a frying pan until the shrimp are browned, turn off the heat and place the contents on a plate.
Cut the onion, grate the carrots and add everything to the pumpkin. Grind the cooked vegetables in a blender. Place the resulting puree in a saucepan, add water and seasonings and let it boil slowly.
Add the shrimp to the pan after 15 minutes and let it simmer on low heat for another 3 minutes. will boil. After this, turn off the fire.
Pour into plates and pour cream on top. This pumpkin soup can be served with either shrimp or chicken. It all depends on personal preferences, it is equally tasty, the main thing is to maintain the proportions and prepare it correctly.

Vegetable puree pumpkin soup with cream

The most delicate pumpkin puree soup with amazing taste and aroma will win your heart forever. Kids especially love this soup.

To prepare vegetable pumpkin puree soup with cream, you will need the following ingredients:

Pumpkin – 500 grams.
Potatoes – 2 medium-sized tubers.
Carrots – 1 piece.
Dairy cream – 100 ml.
Cheese – 100 grams.

Cooking instructions:

Peel the pumpkin, remove the seeds and cut into small cubes. We also peel the potatoes and carrots, wash them thoroughly and chop them.
Place the vegetables and pumpkin in a saucepan, add cold water, add salt, put on fire and boil until tender.
Once all the ingredients are soft, remove the pan from the heat. Pour the vegetable broth into a separate pan, and transfer the pumpkin and vegetables into a bowl and puree using a blender.
Return the resulting vegetable puree to the pan, pour in the milk cream and 250 ml. vegetable broth. Place the pan on low heat.
Grate the cheese, add to the soup, mix thoroughly. Salt to taste, add spices and seasonings. We wait until the cheese is completely melted and remove the pan from the heat.
Pour the finished soup into portioned bowls and serve.
If desired, you can garnish the soup with finely chopped herbs or white bread croutons.

Vegetable puree pumpkin soup with cream is ready! Bon appetit!

Pumpkin soup with shrimp

A very original pumpkin soup with an exquisite taste will be a wonderful decoration for your dinner table.

To make pumpkin and shrimp soup you will need the following: Ingredients:

Pumpkin – 500 grams.
Shrimp – 150 grams.
Milk – 1 glass.
Butter – 15 grams.
Salt, ground black pepper, spices and seasonings to taste.

How to make pumpkin soup with shrimp:

We cut off the peel from the pumpkin, clean out the seeds, and rinse under running water. Then cut the pumpkin pulp into small cubes. Place the chopped pumpkin in a saucepan, add salt, add two glasses of cold water and put on fire. Boil the pumpkin until soft.
Pour cold water into another pan, put it on fire, add bay leaf, black peppercorns and salt, bring to a boil. Place shrimp in boiling water and cook for ten minutes. Then drain the water and cool the shrimp.
Remove the cooled shrimp from their shells. Rinse fresh dill under running water, dry and finely chop.
After the pumpkin has become soft, puree it using a blender. Salt the pumpkin puree, add ground black pepper, spices, seasonings and finely chopped dill, mix and put on low heat, bring to a boil.
At this time, heat the milk in the microwave. Pour the milk into the boiling soup, add butter, stir, heat for a few minutes and remove from heat.
Pour the finished soup into plates, put shrimp in each plate and serve.

Pumpkin soup with shrimp is ready! Bon appetit!

Pumpkin soup with fish

This very original recipe for pumpkin soup with fish is quite easy to prepare. This soup turns out delicious, thick and very rich, and the creamy aroma gives it sophistication.

To make pumpkin soup with fish you will need the following ingredients:

Pumpkin – 500 grams.
Potatoes - 3 medium-sized tubers.
Carrots – 1 piece.
Onion – 1 head.
Hot smoked cod – 400 grams.
Dairy cream – 250 ml.
Salt, ground black pepper, spices and seasonings to taste.

How to make fish soup with pumpkin:

Pour four glasses of cold water into a saucepan, put it on the fire and bring to a boil. We cut off the peel from the pumpkin, clean out the seeds, and cut the pulp into small pieces. Peel the carrots, wash them thoroughly and cut into small cubes.
Peel the onions, rinse and finely chop. Place the chopped pumpkin and vegetables in boiling water and cook until soft.
In the meantime, let's prepare the fish. Remove the skin from the cod. Separate the meat from the bones and cut into small pieces.
Remove the cooked pumpkin and vegetables from the broth using a slotted spoon. Strain the vegetable broth through a sieve into another pan. Peel the potatoes, rinse and cut into small pieces. Place the chopped potatoes in a saucepan with vegetable broth, add salt and put on fire. Boil the potatoes until tender.
Grind the boiled pumpkin and vegetables using a blender until pureed. Transfer the resulting vegetable puree into a saucepan with broth and potatoes. Then pour milk cream into the soup and add the cut fish, add spices and seasonings, mix and heat everything together for a few more minutes, then remove from heat.
Pour the finished soup into portioned bowls and serve, garnished with finely chopped herbs.

Pumpkin soup with fish is ready! Bon appetit!

Cold raw pumpkin soup

We bring to your attention a recipe for the most healthy soup, during the preparation of which the pumpkin and vegetables will not be subjected to heat treatment. And, as you know, raw vegetables retain all the variety of vitamins and minerals. In addition, such a cold soup will be an ideal option for lunch in the summer heat, when you don’t want to stand at the stove and eat hot dishes.

To make cold raw pumpkin soup, you will need the following ingredients:

Pumpkin – 250 grams.
Carrots – 1 piece.
Garlic – 1 clove.
Celery stalk – 1 piece.
Pumpkin seeds – 50 grams.
Milk – 150 ml.
Salt, ground black pepper, spices and seasonings to taste.
Fresh dill - to taste.

How to make raw pumpkin soup:

We cut off the peels from the pumpkin, cut out the seeds, and rinse with cool water. Cut the pumpkin pulp into small pieces.
We also peel the carrots, wash them thoroughly, chop them finely or grate them on a coarse grater. We clean the celery stalk, pour boiling water over it for a few minutes, and chop it. We peel the garlic, rinse it and pass it through a garlic press.
You can buy pumpkin seeds, or you can use those that were in the pumpkin. Raw seeds will need to be thoroughly washed and poured with boiling water for twenty minutes.
Place all prepared vegetables, pumpkin and pumpkin seeds into a blender bowl. Pour in a glass of boiled water and milk, add salt, ground black pepper and spices to taste. Whisk all ingredients in a bowl until pureed.
Rinse the fresh dill, dry it and finely chop it.
Pour the finished soup into bowls, garnish with finely chopped herbs and serve.

Cold raw pumpkin soup is ready! Bon appetit!

Pea soup with pumpkin

A very original recipe for making pea soup with pumpkin will be a lifesaver for vegetarians and people on fasting or dieting.

To make pea soup with pumpkin you will need the following ingredients:

Split dry peas – 250 grams.
Pumpkin – 200 grams.
Carrots – 1 piece.
Onion – 1 head.
Kefir – 150 ml.
Table mustard – 1 teaspoon.
Vegetable oil – 2 tablespoons.
Salt, ground black pepper, spices and seasonings to taste.

How to make pea soup with pumpkin:

Peas must first be soaked in cold water overnight. Peel the carrots, rinse under running water and cut into small pieces. Peel the onions, rinse them, no need to chop them.
Peel the pumpkin, cut out the seeds, and cut the pulp into pieces.
Boil the swollen peas, pumpkin, carrots and onions until tender. Then we throw out the onion. Make sure the peas are thoroughly cooked. You may have to add water as needed during the cooking process. When all the ingredients are boiled, remove the pan from the heat. If there is too much liquid, it will need to be drained.
Now, using a blender, turn the boiled vegetables into a puree. If the soup turns out to be too thick, you can dilute it with milk, broth or water and heat it again over low heat. Add salt, spices, mix.
Separately, prepare a dressing from kefir, vegetable oil, mustard and spices. Pour the finished soup into bowls, season and serve.

Pea soup with pumpkin is ready! Bon appetit!

Cooking delicious pumpkin soup

Pumpkin is one of the versatile vegetables that can be used to prepare almost anything - from first courses to baked goods and desserts. But soups are best made from it. They are not only easy to cook and surprisingly tasty, but they are also a real find for those who are watching their figure.

These dishes retain all the beneficial elements, and their regular consumption allows you to maintain a good mood and always be in great shape.

Pumpkin puree soup recipe

Even a novice cook can prepare pumpkin puree soup; pumpkin goes well with a variety of vegetables and is well complemented with seasonings and crackers.

Ingredients:

Pumpkin – 0.5 kg.
Broth or water – 3 cups.
Onion – 1 pc.
Butter – 1.5 tbsp. l.
Curry – 1.5 tsp.
Salt - to your taste.

Cooking method:

Cut the pumpkin into small pieces of arbitrary shape. 1 tbsp. l. Melt the butter in a cauldron or thick-walled saucepan, add the chopped onion and fry.
Add the remaining butter, curry, pumpkin to the prepared fry, add broth or water, add salt and after boiling, cook for about 20 minutes.
Next, remove the soup from the stove and, after cooling, puree it in a blender.
You can serve the dish with croutons or cheese.

Making pumpkin soup with cream

The combination of cream and pumpkin is considered classic, and the soup made from these ingredients is rich and easily digested by the body.

Ingredients:

Peeled pumpkin – 0.6 kg.
Onion – 1 pc.
Carrots – 1 pc.
Sunflower or olive oil – 2 tbsp. l.
Cream - 0.5 cups.
Garlic – 2 cloves.
Ground ginger – 1 tsp.
Salt – 1 tsp.
Water – 1 l.

Cooking method:

Cut the vegetables into cubes and fry in oil for about 10–15 minutes.
Place in a saucepan, season with ginger and salt, add water and cook for about 20 minutes, then puree with a blender or potato masher.
Pour cream into the resulting soup.
The dish is served with fresh cilantro or croutons.

Cooking pumpkin soup in a slow cooker

There is nothing easier than preparing pumpkin soup in a slow cooker, because you only need to chop the vegetables and put them in a bowl, and the device will do the rest for you.

Ingredients:

Pumpkin – 0.5 kg.
Carrots – 1 pc.
Potatoes - 3 pcs.
Onion – 1 pc.
Broth – 0.5 l.
Garlic – 2 teeth.
Vegetable oil – 2 tbsp. l.
Salt, black pepper - to taste.

Cooking method:

Cut the vegetables and fry them in oil in the “Baking” mode for 10 minutes.
Pour in the broth, set the multicooker to “Stew” mode and cook for about 1 more hour.
Bring the prepared soup to a puree with a blender, add the rest of the broth to the consistency you need, add salt and pepper.

Cooking pumpkin soup with chicken

Ingredients:

Pumpkin – 0.5 kg.
Chicken fillet – 0.5 kg.
Onion – 1 pc.
Potatoes – 2 pcs.
Butter – 20–30 g.
Green celery, nutmeg and salt - to taste.

Cooking method:

Fill the fillet with water and cook until done.
Cut vegetables into cubes of equal size.
Melt the butter in a cauldron, fry the onion, add the potatoes and simmer for a few more minutes.
Add pumpkin to the resulting mixture and cook until it becomes lighter in color.
Pour chicken broth into the vegetables so that it covers them completely, and then cook until fully cooked.
Cool and puree with a grinder or blender.
Add chopped fillet, seasonings, bring to a boil and remove from heat. Read more:

How to make pumpkin soup with cheese?

Cheese gives pumpkin soup a piquant and unusual taste, making the dish thicker and more satisfying.

Ingredients:

Pumpkin – 0.5 kg.
Onion – 1 pc.
Potatoes – 3 pcs.
Processed cheese – 100 g.
Garlic – 2 teeth.
Butter – 20–30 g.
Broth or water – 1 l.
Paprika and black pepper - on the tip of the knife.
Salt - to taste.

Cooking method:

Cut the pumpkin into cubes, add broth or water and cook for about 10 minutes, add the potatoes and cook until done.
While the vegetables are boiling, fry the onion in oil, and then add it to the soup along with spices, garlic and salt.
Cool slightly, puree until smooth and put back on the fire.
After boiling, add the chopped cheese and let it melt.
Serve with crackers and fresh herbs.

Pumpkin is considered a royal vegetable and should definitely be included in the autumn menu. Recipes for making pumpkin puree soup are varied and can be performed even by young, inexperienced housewives. The dish itself is simple and claims to be a gourmet dish.

Cream soups are in demand in restaurants and often become the calling cards of chefs. Refined, tender, aromatic, they are rightfully considered the best for baby food. There are also many fans of the dish among adults. Pumpkin puree soup can be prepared with cheese and cream, with chicken and shrimp, and a great addition would be such a spicy spice as ginger root. Experimenting is easy, especially if you master the basic recipe for warm autumn soup.

To prepare 4 servings of soup you will need:

Pumpkin without peel – 500 g;
Carrot – 1 pc.;
Onion – 1 head;
Large clove of garlic;
Water, broth (vegetable, meat) – 500 ml;
Sesame seeds, pumpkin seeds, peeled - 2 -3 tbsp;
Vegetable oil (preferably olive) – 2 tbsp;
Melted or chilled butter – 50 g;
Black pepper, nutmeg – 1 tsp;
Salt - to taste.

The amount of spices can be varied as desired, adding garlic if you like it spicy, or pepper. Otherwise, it is better to strictly maintain the proportions so that the soup does not turn out watery and does not lose its taste. The best vessel for creamy pumpkin soup is a thick-bottomed saucepan.

Let's start cooking. To do this, peel the pumpkin and carrots and cut them into large cubes. Chop the onion and garlic into small cubes. Meanwhile, butter and olive oil are melted in a saucepan. Onions and garlic are sauteed first - it is important not to overcook these spices, but only to bring them to transparency (cooking time is approximately 3-4 minutes). Add carrots, nutmeg, black pepper and continue sautéing for about 2 minutes.

Pour a few tablespoons of broth into the saucepan and continue cooking until the carrots are soft. It's time to add the main ingredient - pumpkin. It is important to lightly fry the vegetable, and then pour in the rest of the broth so that it completely covers the ingredients. Let the soup boil and simmer for another half hour.

Now that the vegetables are completely cooked, it is important to drain half of the liquid into a separate saucepan (let’s leave only the vegetables and a little of the liquid in which they were stewed in the saucepan): this will make it easier to control the consistency of the puree soup. It's time to blend the vegetables with an immersion blender.

Add the remaining liquid gradually, adjusting the “density” of the soup. At the end, when the soup is ready, you can add pumpkin seeds to each bowl: the hard and crunchy seeds pair surprisingly well with the creamy puree. You can sprinkle the soup with cheese, serve with garlic croutons, garnish with herbs, and in a word, experiment to your heart’s content. The soup will benefit from this.

Chicken recipe

Some men do not accept soups without meat, and there is some justice in this: soup with chicken is denser, it satisfies better in the cold season. In this case, it is very easy to modify the classic recipe if you blanch the vegetables not in vegetable broth, but in chicken broth. Cool the chicken from which the broth was prepared, separate from the bones and cut into large pieces.

Vegetables are also blended with a blender, and meat is added to the finished soup in portions. There are housewives who make chicken meatballs in advance and then add them to creamy pumpkin soup. In this case, the meatballs are also boiled separately in the broth, and the finished ones are laid out on plates. Then it is possible not to interfere with the tastes of pumpkin and meat, but to allow the eater to enjoy the combination of individual self-sufficient ingredients.

Pumpkin puree soup can be served directly in the pumpkin, which has been previously cleaned of pulp without breaking the skin. It is not only tasty, but stylish and very original.

Delicate cream soup with cream

Cream is the very component without which many people cannot perceive pureed soups at all. They give the creaminess for which the dish has become so popular. The consistency itself also changes, becoming smoother, more uniform, and the color of the soup acquires a beautiful pearl shimmer.

Everything is done according to the classic recipe. And half a glass of cream is poured in a thin stream at the very last moment, almost before serving.

It is very important to find the right fat content of cream - it is better to purchase light 10%, which we usually drink with coffee. But fatty ones that are whipped are absolutely not suitable: it is better to dilute them with boiled water.

Pumpkin puree soup with potatoes

In addition to carrots and pumpkin, you can add a vegetable such as potatoes to the soup: the combination of vegetables turns out wonderful, the pumpkin puree soup comes out aromatic, thick, and very satisfying. There is nothing complicated in preparation: you can easily stick to the basic recipe. You can add potatoes along with carrots: they need to be boiled well so that the tubers fall apart and easily turn into puree.

The most delicious soup is made from white potatoes, but pink, and especially purple varieties like “sineglazka”, are best left for frying in strips. Puree soup with pumpkin and potatoes is served with sour cream, garnished with herbs, and small homemade garlic croutons are added before serving.

Recipe for cooking in a slow cooker

The puree soup is easy to prepare in a slow cooker: all the ingredients are added at the same time (except for the cream!) and cooked in the “Stew” mode for 20 minutes. The prepared vegetables are blended with a blender until creamy, and before serving, cream is poured in and the soup is slightly warmed up again.

Some housewives prefer to add rice, boiled until half cooked. The cereal will add a new interesting note, and at the same time make the consistency more viscous, interesting, and thick.

With added cheese

Pumpkin, like carrots, contains vitamin E, which is better absorbed along with fats. In many ways, cream, milk, and ghee are often added to the soup for these purposes. Gourmets really love the option with cheese, and you can use either hard Parmesan or any processed one.

Prepare the dish following these steps:

Simmer the vegetables in the broth until tender.
Add salt and spices.
Puree the vegetables in a blender.
Add cream.
Warm the soup slightly.
Three cheeses on a coarse grater.
Stirring constantly, add the cheese to the soup: this will allow it to melt evenly.
Let the dish sit for 10 minutes.
Pour into plates.

If you suddenly see that the soup is too thick and dense, it is easy to dilute it with boiled milk, which is added to the soup while warm. And one more nuance: if desired, you can not melt the cheese, but sprinkle it in grated form on each portion separately. In this case, you are free to choose any variety, including curd cheese, suluguni or feta cheese.

From pumpkin and milk

Pumpkin soup can safely be called an international dish - it is prepared in different countries, to suit your taste, changing the ingredients. The most popular in Italy is the variation with rice, wine and cheese. In France they cannot imagine such a soup without celery and tomatoes; in Uzbekistan it is prepared exclusively with milk.

The big plus of a pumpkin-milk dish is that it is very easily digestible, which means it is equally suitable for children and the elderly. The dish is considered low-calorie, and if you do not weigh it down with cheese or sour cream, it is quite suitable for anyone watching their weight.

We prepare the dish, following the recipe for a delicate cream soup with cream, but instead of cream, add milk with a fat content of 3.2%, pouring it in a thin stream while hot. Mix the soup thoroughly, achieving a homogeneous consistency.

Serve the soup correctly with parsley and toast. And if you stick to the classic Uzbek variation, you can add fresh cilantro or coriander seeds, ground in a stone mortar.

An original way to cook with ginger

Ginger adds a piquant spice to the dish. Some chefs are sure that pumpkin and ginger are simply made for each other and never prepare pumpkin cream soup without ginger.

You can stew a stalk or root of celery into the soup along with carrots to give it a special taste. In this version, the pumpkin is not simmered on the stove, but baked in the oven: this way it acquires a light caramel note, which greatly enhances the dish.

You can add dry ginger, but it’s even better to rub fresh ginger into shavings - about 30-40 grams. Do not put too much ginger: the soup may taste bitter and will be very spicy. But cream is not a necessary ingredient in this recipe.

Cooking an unusual pumpkin puree soup with shrimp

The addition of king prawns instantly gives the dish the status of an expensive holiday treat. Although in general the recipe does not change and you can always make the classic recipe the base one.

There will be several differences:

Instead of cream, you can add slightly warmed coconut milk to the soup.
It is better to peel the shrimp in advance, but do not touch the shell on the tail.
Be sure to fry the shrimp. And this should be done in olive oil, adding a clove of garlic cut into three parts.

The shrimp are placed in the soup just before serving - they are laid out with the tail up, so that it is convenient to eat the seafood separately without getting your hands dirty. You can use any broth, but it’s ideal to use meat or chicken broth.

To summarize, pumpkin is a universal product that goes well with both sweet and savory ingredients. You can add trout or mushrooms, dried fruits or nuts, sesame seeds or pumpkin seeds to the creamy pumpkin soup: it all depends on the imagination of the cook.

Pumpkin is often used to prepare dietary puree soup or cream soup based on milk cream. We suggest mixing grated vegetables with rich, aromatic meat broth.

Cooking time: 60 minutes.

Number of servings: 3–4.

Ingredients:

Pork on the bone - 400 g.
Pumpkin - 300 g.
Potatoes - 3-5 pcs.
Onion - 1 pc.
Garlic - 1–2 teeth.
Celery - 1–2 stalks.
Vegetable oil - 1–2 tbsp. l.
Chili, salt, black pepper, bay leaf - to taste.
Greens - for serving.

How to cook pumpkin puree soup with meat broth

We wash the meat with rib bones in cold water, be sure to wipe it with a paper/cloth napkin and place it dry in hot vegetable oil in a frying pan. Fry on both sides until lightly browned. Scatter crushed garlic cloves and onion quarters nearby, char them and soak them in oil.

Place the fried meat, onions, and garlic in boiling water (about 1.7–2 liters), then add flavorings: stalked celery, a little red chili without hot seeds. We don't add salt. Boil again, reduce the temperature and cook at moderate bubbling for the next 30–40 minutes.

After half an hour, add peeled potatoes to the meat broth - you can cut them in halves or large pieces. Add bay leaf. Raise the temperature, bring it to active bubbling, reduce the temperature and continue cooking.

At the same time, fry the pumpkin cubes for a couple of minutes. Oiled ones are more tasty and fragrant.

Transfer the pumpkin from the frying pan to a cauldron/saucepan, add salt and pepper, and taste. Mix the flavors and aromas over the fire for the last 5-10 minutes. We focus on the type/softness of the pumpkin and the size of the cut.

We catch celery and pork - throw away the greens, divide the meat into neat bars. Strain the vegetables and grind until smooth. Dilute with rich liquid to the desired consistency. Reheat if necessary.