Bright and tender creamy pumpkin soup: recipes and cooking tricks. Original presentation and recipe for healthy pumpkin cream soups. Creamy pumpkin soup

Delicious and healthy creamy pumpkin soup - great option healthy food for the whole family. In addition to the main ingredient - an orange vegetable, the dish may contain meat, seafood, dairy products and other ingredients. The soup's delicate texture and excellent composition are suitable as food for adults and small children. It can be eaten by those who have health problems, in particular with the functioning of the digestive and endocrine organs.

Classic creamy pumpkin soup

The main thing when preparing this dish is to prepare all the ingredients in advance, since the soup cooks very quickly - in less than half an hour, despite a number of cooking processes. The consistency of the dish is tender, light with amazing taste and aroma. This soup will become an excellent alternative traditional first dishes that all housewives prepare day after day in their kitchens.

The dish is prepared based on:

pumpkin pulp – 0.5 kg;
onions;
butter– 20 g;
broth or water – 350 ml;
ground black pepper;
carrots - 1 small root vegetable;
garlic - a couple of cloves;
olive oil – 20 ml;
ground ginger - to taste;
salt;
cream – 3 tbsp.

First you need to peel and chop all the vegetables. Pumpkin and carrots are cut in large pieces, onion in half rings, garlic in small cubes. After in deep container– in a frying pan or saucepan, heat both oils used in the recipe and fry the garlic and onions. You should also send carrots there, a pinch nutmeg with ginger, pour in a ladle of broth or water, cover with a lid. Vegetables should be simmered over low heat for 12 minutes.

When the carrots become soft, add the main product - pumpkin - to the saucepan, fry it a little and fill it with broth so that it completely covers all the components of the dish. All this should be simmered for about 25 minutes, until full readiness all products. At the end salt and pepper are added.

After cooking the vegetables, pour the liquid into a bowl and use an immersion blender to chop the vegetables, turning them into a puree. The broth is added to the vegetables gradually until the desired consistency of the soup is obtained. When the dish is ready, you need to put it back on the stove, turn on low heat, pour in the cream, stir everything, bringing to a boil. Finished product poured into plates immediately after preparation. You can decorate the top with parsley or celery.

How to cook with chicken?

A nutritious but low-calorie soup is made from pumpkin and tender chicken fillet. It must be in the diet of young children and adults, as it will help internal organs function correctly and without failures. Pumpkin will saturate the body with carotene, vitamins and microelements, and meat with protein, which is involved in the structure of cells. You can eat this soup for breakfast, lunch or dinner. It is light, quickly absorbed by the body, and does not create a feeling of heaviness.

You can prepare the dish from:

chicken fillet – 0.5 kg;
pumpkins – 550 g;
carrots - a couple of pieces;
butter – 40 g;
vegetable fat – 60 ml;
Luke;
white bread - a few slices;
pumpkin seeds;
garlic – 2-4 cloves;
cream – 180 ml;
salt, pepper;
dill, parsley or celery.

Chicken fillet should be washed, peeled, cut into pieces and put on fire, pour clean water. The pumpkin is peeled, cut into medium-sized cubes and placed on a baking sheet, previously greased. vegetable fat. To it you need to add spices, salt, and a garlic clove passed through a press. Oil is spread on top of the vegetable and the whole thing is sent to the oven for baking. Cooking time for vegetables is 15-20 minutes at a temperature of 190 degrees (bake until done).

While the pumpkin is cooking, fry the onion, remaining garlic and carrots in a saucepan. After the appearance golden crust vegetables are sent to the meat and cooked until tender. At the end, all products are combined and crushed using a blender. The thickness of the soup is regulated by the broth remaining after cooking the meat. Before serving, cream is added to the brew, everything is whipped, salted to taste and served. Fried croutons, dried seeds and herbs are placed on top of the puree into portioned plates.

Option for a delicate dish with cream

Creamy pumpkin soup with cream is prepared in many countries, and in some it is equated to a national dish. This dish is given such honor for a reason, because it has a delicate pleasant taste, quickly prepared and incredibly beneficial for the body.

You can prepare the soup in 35-40 minutes from:

pumpkins – 0.4 kg;
potatoes - a couple of medium-sized tubers;
carrots - several large root vegetables;
bulbs;
ground nutmeg - level teaspoon;
heavy cream - 0.5 cups;
salt, pepper;
dried herbs.

Carrots, pumpkin and potatoes need to be peeled, washed, and cut into cubes of approximately the same size. Place them in a saucepan, add a little water and simmer over low heat until cooked.

Separately, fry in oil in a frying pan. onion rings until golden brown, combine with vegetables, add spices. Using an immersion blender, grind all the products into puree, add cream and put on fire. When the mixture begins to boil, you need to turn off the heat, pour the soup into bowls and serve to the guests, adding spices.

With added potatoes

What would a soup be without everyone’s favorite potatoes? This is exactly what the cook probably thought when he decided to combine potatoes and pumpkin in one dish. This perfect option for those who do not want to receive in a dish rich taste orange vegetable. Potatoes perfectly mute it, complement the dish, and the milk included in the composition gives it a delicate taste and amazing texture.

To prepare the soup you need to stock up on:

pumpkin pulp – 350 g;
potatoes – 350 g;
butter – 40 g;
milk – 1 tbsp.;
pepper, salt.

Pumpkin and potato tubers are peeled, cut into large cubes and placed in a container for cooking. Water or broth is added so that it only slightly covers the vegetables. After boiling, cook the food, covered, over low heat until cooked.

Next, you need to chop the vegetables into a uniform mass, season, add salt and pepper. Afterwards, all this is poured with milk, butter is added and heated over the fire until it boils. At the end you can add fresh or dried herbs. It is good to serve this soup with white bread croutons.

With ginger

Pumpkin soup with ginger and spices is traditional in Moroccan cuisine. It turns out aromatic and quite filling, despite the lean composition.

You can prepare the dish from:

pumpkins (any variety) – 0.4 kg;
ginger – 25 g;
potatoes - a couple of medium tubers;
onions;
bay leaf;
water – 450 ml;
couscous – 6 tbsp;
vegetable oil– 30 ml;
salt - to taste;
garlic - a couple of cloves;
butter – 20 g;
coriander, ground black pepper;
boiled water - about 8 glasses.

All vegetables are peeled and cut immediately before cooking. First, diced onions are fried in a saucepan, then grated is added to it. ginger root and finely chopped garlic. Next goes required quantity coriander, pepper and bay leaf. All this needs to be fried for about 60 seconds.

Next, potatoes are sent for frying, cut as for soup and pumpkin, added hot water and all this cooks for about 25 minutes. At the end of cooking, you need to remove the bay leaf from the water, otherwise it will hopelessly ruin the taste of the finished dish. The cooked vegetables are blended with a blender and set aside.

Meanwhile, separately in a container, steam the couscous (in Turkish the grain is called “bulgur”) with water, adding a little salt. When the cereal is cooked, you need to add it to the soup and stir. Serve the finished dish warm.

Recipe for cooking in a slow cooker

This wonderful soup in a slow cooker can be prepared in a matter of minutes - quickly, simply, supplemented with various ingredients according to the season (tomatoes, zucchini, etc.). Light and tasty, it is always obtained when cooking in a miracle machine.

To prepare this recipe, you should stock up on:

meat or vegetable broth - 0.5 l;
pumpkin – 450 g;
potatoes – 250 g;
leeks - several pieces;
carrots;
garlic - a couple of cloves;
vegetable fat – 40 ml;
salt, pepper.

Having selected the “Baking” mode, you need to heat the fat along with the peeled garlic cloves and divided into 2 parts. Pumpkin, carrots, potatoes, and onions should be peeled and cut into large pieces. In the same mode, you need to fry the vegetables for 12 minutes, pour half of the broth over them and turn on the “Stew” mode. You need to cook the products for about 55 minutes, then grind them in a blender, adding the remaining broth. At the end, add spices and pour into plates.

Cream soup of pumpkin and milk

Many people prepare dairy products according to the season. pumpkin porridge, adding cereals and various dried fruits to it. Instead of a sweet dessert, you can prepare a delicious one based on pumpkin and milk. nutritious soup, which will surely appeal to all household members.

It is prepared from:

pumpkin pulp – 300 g;
Luke;
carrots;
milk – 100 ml;
olive oil - a couple of tablespoons;
salt, pepper.

The pumpkin is peeled and cut into cubes, the carrots are grated, the onion is cut into cubes. Onions and carrots are fried alternately, then pumpkin is added to them. When the vegetables are lightly fried, add water and simmer until cooked.

When the pumpkin is cooked, you need to pour milk into the vegetables, bring to a boil, and add spices. Puree everything and serve with bacon and croutons.

Delicious variation with cheese

An interesting option for making pumpkin soup is a recipe with hard cheese. It will give the dish a characteristic viscosity and tenderness. If you prepare the ingredients in advance, you can prepare the dish in 15-20 minutes.

To prepare the dish you need to take:

pumpkin pulp – 600 g;
carrots – 3 root vegetables;
leek – 1 pc.;
ginger – 25 g;
parsley and dill;
Bay leaf;
salt, spices;
garlic;
hard cheese – 150 g;
cream – 2 tbsp.

First you need to cook vegetable broth. To do this, place chopped leeks, ginger, herbs, bay leaves in a saucepan, and add salt. Separately in a saucepan in oil (it is better to use a combination of butter and plant component) you should fry the garlic, then pumpkin pulp, cut into bars and carrots, add a little broth to them and simmer until the vegetables are soft.

After cooking the pumpkin and carrots, you need to grind them in a blender, adding the prepared broth. You don’t have to put the products from it in the soup, because they have already given all their taste and aroma to the broth. Without removing the soup from the heat, add cream and grated cheese. You need to choose a dairy product good quality, which will immediately melt in the hot brew.

To prepare the dish you should take:

pumpkin pulp – 900 g;
onions and carrots – 2 pcs.;
water – 900 ml;
low-fat cream – 120 ml;
shrimp – 350 g;
garlic cloves - a couple of pieces;
a little salt, pepper, cumin, coriander, nutmeg and other favorite seasonings.

Onion sliced into half rings and grated carrots fried in butter until golden brown. Pumpkin juicy pulp cleaned, cut into pieces of the same size, filled with water and cooked over medium heat along with frying and spices. After cooking, everything is crushed with a submersible blender and mixed with cream.

Separately, garlic cloves are fried in a frying pan in oil, then the required amount of peeled shrimp should be added to them. Fry the seafood over low heat until cooked, then divide it into bowls with soup. Separately, you can fry a white baguette, grated with your favorite spices and serve with pumpkin puree.

Preparing a dietary dish

By including pumpkin soup in your diet, you can rest assured not only about your figure, but also about your health. It can be done with the rich vitamin composition, adding various vegetables and greens. You can eat this soup every day, adding and changing the recipe as desired.

Ingredients you should stock up on:

pumpkin – 150 g;
carrots – 40 g;
potatoes – 50 g;
onions – 20 g;
sweet and sour apple – 50 g;
olive oil – 30 ml;
laurel;
allspice;
purified water – 250 ml;
salt.

Boil water in a saucepan, then add carrots with potatoes, bay leaves, pepper and oil. After 8 minutes of cooking, you need to add the remaining products to the container - pumpkin, apple and onion. The bay leaf and pepper can be removed from the broth at this stage.

When the vegetables are ready, they need to be mashed, garnished with herbs and served. It’s good to eat this soup with black bread or crackers. This dish is a great option for people of different ages who want to eat nourishingly and nutritiously with health benefits.

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. Ideal spices for pumpkin cream soups include sage, rosemary, oregano, red pepper, basil, cardamom, paprika, turmeric, ginger, and 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 high-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;
improve taste qualities dishes can be added to it milk product(cheese, butter, milk or cream);
You can extend the shelf life of the soup by boiling it again after turning it prepared vegetables and pureed meat.

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 – perfect 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 cream soups from pumpkin.

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. The finished product can be stored in the refrigerator for a long time, so busy housewives can do it right away 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 wine white – 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

Ideal food In the cold season, hearty and tasty pumpkin puree soup with chicken will serve. There is no shame in serving this dish to guests, and you can do it right in the pumpkin - this will add cream to the soup interesting view. A great addition The soup will have 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 delicious creamy soup, poured into plates.

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 to stay in good shape, while its preparation takes minimal amount 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, stew vegetable mixture you need to pour it into another bowl and grind it with an immersion blender.
Next, slowly add the cream while continuing to beat the mixture. If the puree soup is thick, thin it 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 and garlic, fry the vegetables in a thick-walled pan (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, more soft variety 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 you can also use meat), and you will get more hearty option dishes. 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.
Cooked shrimp placed on plates, poured with 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, and low-fat sour cream. If you want to prepare a lean dish, you should cook the soup with vegetable rather than 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 potato cubes, 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 soup puree 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;
olive fresh 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 pumpkin, celery root, carrot chips add to vegetables when they are golden brown.
Pour a glass 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 petiole celery. It is better to choose a pumpkin that is not too sweet, bright orange - this will give the dish beautiful colour. 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 on refined oil 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. After that, the fried components are transferred here, the container is covered with a lid, and the fire 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 delicious pumpkin puree soup sprinkled with sesame seeds and fresh herbs.

Video

Unlike vegetables, legumes and meat, which are also pureed into a puree, pumpkin cream rash must be seasoned with milk cream. You shouldn't start cooking without them. You need liquid, not very fatty (10-15-20% is just right), but not milk or vegetable broth.

Cooking time: 30 minutes / Number of servings: 1-2

Ingredients

pumpkin - 300 g
milk cream 15% - 200 g
petiole celery - 1 stalk
onion- 1 PC.
garlic - 1-2 teeth.
olive oil- 1-2 tbsp. l.
butter - 20 g
salt, hot pepper, nutmeg, ginger - to taste
fresh herbs, pumpkin seeds, fried bacon- for serving and optional

How to make pumpkin cream soup

In order for the flavor of pumpkin to dominate, we do not add potatoes, cabbage, or other vegetables with an expressive aroma to this soup. Minimum set consist of garlic, onions (they will leave an appetizing smell and necessary acuity), as well as one or two stalks of young celery. If you can’t find the petiole one, take the root one and replace it with parsnip or parsley root. A spicy note is a must in addition to the ground spices. We leave the celery branch whole - it’s easier to catch it from the broth. And chop the peeled garlic and onion randomly. Then you still have to grind it.

We wash and wipe the pumpkin, cut it, and use the tip of a teaspoon to scrape out the inner threads with seeds. Remove the hard shell, cut the pulp into three large shavings or divide into medium-sized cubes. The cutting principle doesn't matter. Large pieces It will take longer to soften, so to speed up cooking it is better not to make them large. For beautiful presentation We wash the seeds separately, dry them in a hot frying pan, go in the oven without oil, remove the kernels.

Having finished with preparatory stage, go to heat treatment- heat the olive oil, sauté the onion and garlic first. We stir, do not let it burn, just soak it in fat and wait for transparency. After a couple of minutes, add pumpkin cubes/shavings to the sauteing. Continue to fry, stirring, and saturate with olive oil.

After two or three minutes, pour in a little boiling water. So, just to cover the vegetables, throw in a clean celery stalk. Boil again, reduce the temperature and simmer without a lid for 7-10 minutes. The time depends on the hardness of the pumpkin (varies by variety) and the size of the cut. I add water for simmering, in a minimum volume and when there is a lack of moisture. If you see that after frying, juice has formed, it is enough to stew vegetables, do not add water/boiling water at all. Periodically test for softness, pierce with a knife or skewer.

When the onions and garlic and the pumpkin pieces are completely steamed, knead them. First, catch and discard the celery stalk. Boiled vegetables so tender and soft that pureeing is easy in any way. Manually, with an electric chopper, whatever is convenient for you. We try to knead all the lumps, remove large grains and bring the pumpkin puree to a smooth, silky texture.

We boil the milk cream separately and this is important. When cold, they will curdle when combined with hot pumpkin puree. We keep the pan with the mashed vegetables on the fire, pour in the just boiled cream and pass in a circle all the time. You can dilute more or less, make it thinner or thicker, try as you go. Immediately add salt and sprinkle ground spices: black hot pepper, warming ginger and spicy nutmeg. That's all. Remove the creamy pumpkin soup from the stove.

Before pouring into plates, add a small portion of butter, knead one last time - further soften and saturate delicious aroma. Place parsley leaves or other fresh herbs now, in the pan or when serving on a plate.

Serve pumpkin cream soup well warm, for a variety of textures, sprinkle with seeds, crispy bacon strips, bread crumbs, decorate with greenery. Bon appetit!

Pumpkin dishes, especially soups, are eaten all over the world. Moreover, the methods of preparing these dishes in different countries their. And the ingredients included in the dishes are also different. For example, Americans on Halloween except pumpkin pie This vegetable is used to make a spicy soup with shrimp.

In Uzbekistan, the dish is prepared with milk and is called shirkavak. But Italians add rice, wine, cheese and herbs to the soup. Our housewives mainly cook sweet liquid milk dishes with diced pumpkin and rice. Other options for preparing soups have practically not taken root in our families, but in vain!

It's probably time to experiment and learn something new.

You can cook delicious and tasty food from pumpkin aromatic creamy soup. Most often, the crushed pulp is dipped into a boiling broth (meat or vegetable) and boiled until tender. Then puree using a blender. And in order to be better absorbed useful material contained in pumpkin, add cream or butter. If you want to get a less calorie dish, you can add milk instead. But then it will be a completely different dish.

Creamy pumpkin soup with cream has a velvety, mild taste. Not only adults will like it, but children will also appreciate this dish.

The ingredients below make four bowls of pureed pumpkin soup. It will take 30 minutes to prepare.

You can make your own changes to the recipe, focusing on your tastes and desires.

Taste Info Cream soup / Pumpkin dishes

Ingredients

pumpkin – 0.6 kg;
onion – 1 pc.;
carrot – 1 pc.;
garlic – 2 cloves;
vegetable oil – 3 tbsp. l.;
cream – 120 ml;
nutmeg (ground);
salt.

How to make creamy pumpkin soup

For the dish, take a ripe pumpkin with a bright aromatic pulp. Peel the fruit and remove the insides and seeds. Cut into cubes no larger than 2 cm.

Also chop the peeled onion. Carrots can be cut into squares or grated. Press the garlic cloves through a press.

Pour vegetable oil into the frying pan and heat it thoroughly. Place the chopped vegetables there and close the lid. Fry over moderate heat for about ten minutes, stirring occasionally. As a result, the vegetables should be semi-soft.

Place the fried ingredients into a saucepan. Pour boiling water so that the water slightly covers the vegetables. Add salt and leave the soup to simmer over low heat for fifteen or twenty minutes.

Place soft vegetables in the bowl of an immersion blender and puree. Add nutmeg and cream. Gradually bring to a boil over low heat and turn off.

Cooking tips:

In order for the prepared pumpkin cream soup with cream to be not only delicious, but also attractive in appearance, you must:

create a dish exclusively from fresh ingredients;
Do not overcook the ingredients under any circumstances;
do not skimp on heavy (preferably homemade) cream;
Do not turn on the blender at full power.

To add even more flavor to the dish, you can experiment with spices such as black pepper, ginger, saffron or rosemary.

If it is difficult to remove the peel from the pumpkin, pieces of the fruit are boiled along with it. They become soft and easy to clean.

Delicious and healthy creamy pumpkin soup is an excellent healthy food option for the whole family. In addition to the main ingredient - an orange vegetable, the dish may contain meat, seafood, dairy products and other ingredients. The soup's delicate texture and excellent composition are suitable as food for adults and small children. It can be eaten by those who have health problems, in particular with the functioning of the digestive and endocrine organs.

To make the soup truly tasty, you need to choose the main ingredient – pumpkin – wisely.

A good fruit should have a firm, but not woody, peel. Of course, there should be no cracks, darkening, or soft areas - the latter can indicate the beginning of the rotting process.

When choosing a pumpkin, don’t go for giant ones. In fruits that are too large, overgrown, the pulp may be dry, watery and bitter.

Ripe fruits have a dark and dry tail. If it is not there, it is better not to buy such a fruit; perhaps the seller cut it off on purpose, since the pumpkin was picked earlier and did not have time to ripen properly. Moreover, even the most best pumpkin, left without a stalk, is stored much less.

If you use the pulp of a pumpkin that has suffered from a fungus, the soup or any other dish will turn out bitter and tasteless. Possible damage may be indicated by dents, dark or slightly pinkish areas on the peel. In addition, many sellers who want to sell such a pumpkin simply cut the fruit into pieces.

Classic pumpkin soup

The main thing when preparing this dish is to prepare all the ingredients at once, since the soup cooks in just half an hour. The consistency will be tender, light, and has a great taste and aroma. It will be an excellent alternative to the usual traditional soups.

For preparation you need:

500 g pulp;
1 onion;
20 g butter;
350 ml chicken broth or water;
salt and black pepper;
1 carrot;
2 cloves of garlic;
20 ml olive oil;
3 tbsp. cream.

Step-by-step preparation:

First you need to peel and chop all the vegetables. Pumpkin and carrots are cut into large pieces, onions into half rings, garlic into small cubes.
Afterwards, in a deep container - frying pan or saucepan, you should heat both oils used in the recipe and fry the garlic and onions. You should also add carrots, a pinch of nutmeg and ginger, pour in a ladle of broth or water, and cover with a lid.
Vegetables should be simmered over low heat for 12 minutes.
When the carrots become soft, add the main product - pumpkin - to the saucepan, fry it a little and fill it with broth so that it completely covers all the components of the dish.
All this should be simmered for about 25 minutes, until all the products are completely cooked. At the end salt and pepper are added.
After cooking the vegetables, pour the liquid into a bowl and use an immersion blender to chop the vegetables, turning them into a puree.
The broth is added to the vegetables gradually until the desired consistency of the soup is obtained. When the dish is ready, you need to put it back on the stove, turn on low heat, pour in the cream, stir everything, bringing to a boil.

The finished product is poured into plates immediately after preparation. You can decorate the top with parsley or celery.

Simple recipe with chicken

The soup turns out to be low-calorie and nutritious. It is recommended to include it in the diet of adults and children, as it will help internal organs work without failures. Pumpkins will saturate the body with carotene, microelements, vitamins, and chicken meat will saturate the body with protein, which is required for the structure of cells.

The following products are needed:

500 g chicken fillet;
500 g pumpkins;
2 carrots;
40 g butter;
1 onion;
60 ml vegetable oil;
3-4 slices of white bread;
3 cloves of garlic;
some pumpkin seeds;
200 ml cream;
salt and pepper to taste.

The preparation is simple:

The chicken fillet should be washed, peeled off the film, cut into pieces and put on fire, pouring clean water.
The pumpkin is peeled, cut into medium-sized cubes and placed on a baking sheet, previously greased with vegetable fat. To it you need to add spices, salt, and a garlic clove passed through a press.
Oil is spread on top of the vegetable and the whole thing is sent to the oven for baking. Cooking time for vegetables is 15-20 minutes at a temperature of 190 degrees (bake until done).
While the pumpkin is cooking, fry the onion, remaining garlic and carrots in a saucepan. After the golden crust appears, the vegetables are sent to the meat and cooked until tender.
At the end, all products are combined and crushed using a blender. The thickness of the soup is regulated by the broth remaining after cooking the meat. Before serving, cream is added to the brew, everything is whipped, salted to taste and served.

Fried croutons, dried seeds and herbs are placed on top of the puree into portioned plates.

Option for a delicate dish with cream

This soup is prepared in many countries, and in some of them it is equated with national dishes. And all thanks delicate taste, speed of preparation, benefits for the body.

Ingredients:

400 g pumpkin;
2 potatoes;
1 carrot;
1 onion;
100 ml heavy cream;
salt, pepper, dried herbs.

Step-by-step preparation of soup:

Carrots, pumpkin and potatoes need to be peeled, washed, and cut into cubes of approximately the same size. Place them in a saucepan, add a little water and simmer over low heat until cooked.
Separately, in a frying pan in oil, fry the onion rings until golden brown, combine with vegetables, add spices.
Using an immersion blender, grind all the products into puree, add cream and put on fire.
When the mixture begins to boil, you need to turn off the heat, pour the soup into bowls and serve to the guests, adding spices.

Simple recipe with potatoes

The soup prepared according to this recipe will turn out very tasty, tender, and filling due to the addition of potatoes.

The ingredients are as follows:

300 g pumpkin;
300 g potatoes;
50 g butter;
pepper and salt.

Next, you need to chop the vegetables into a uniform mass, season, add salt and pepper. Afterwards, all this is poured with milk, butter is added and heated over the fire until it boils. You can add fresh or dried herbs at the end. It is good to serve this soup with white bread croutons.

An unusual option using ginger

This soup is traditional Moroccan cuisine. It turns out nourishing, aromatic, but still distinguished by leanness.

The following ingredients are needed for preparation:

400 g pumpkin pulp;
30 g ginger root;
2 medium potatoes;
1 onion;
Bay leaf;
400 ml water;
salt and pepper to taste, coriander;
2 cloves of garlic"
20 g butter;
8 glasses of boiled water.

Making the soup is simple:

Wash all the vegetables, chop them, fry the onion in a saucepan, add grated ginger and finely chopped garlic.
Next add coriander, pepper, bay leaf. Fry the whole mass for 1.5 minutes.
Send potatoes, pumpkin, boiling water and cook for about half an hour.
We take out the bay leaf from the mass so that it does not spoil the dish.
The cooked vegetables are blended with a blender and set aside.
Meanwhile, separately in a container, steam the couscous (in Turkish the grain is called “bulgur”) with water, adding a little salt. When the cereal is cooked, you need to add it to the soup and stir. Serve the finished dish warm.

How to cook soup in a slow cooker?

The main advantage of a multicooker is its simplicity and high speed preparations. Depending on the season, you can add other ingredients to the dish - zucchini, tomatoes, etc. It turns out delicious and very light.

Ingredients:

500 ml broth;
400 g pumpkin;
200 g potatoes;
2 onions;
1 carrot;
400 ml vegetable oil;
2 cloves of garlic;
salt and pepper to taste.

Making the soup is very simple:

Having selected the “Baking” mode, you need to heat the fat along with the peeled garlic cloves and divided into 2 parts.
Pumpkin, carrots, potatoes, and onions should be peeled and cut into large pieces. In the same mode, you need to fry the vegetables for 12 minutes, pour half of the broth over them and turn on the “Stew” mode.
You need to cook the products for about an hour, then grind them in a blender, adding the remaining broth. At the end, add spices and pour into plates.

The soup prepared according to this recipe will turn out to be very tender and tasty, which both adults and children will like.

The following ingredients are needed:

300 g pumpkin;
1 onion;
1 carrot;
100 ml milk;
2 tbsp. olive oil;
salt and pepper to taste.

Step-by-step preparation:

The pumpkin is peeled and cut into cubes, the carrots are grated, the onion is cut into cubes. Onions and carrots are fried alternately, then pumpkin is added to them. When the vegetables are lightly fried, add water and simmer until cooked.
When the pumpkin is cooked, you need to pour milk into the vegetables, bring to a boil, and add spices. Puree everything and serve with bacon and croutons.

Recipe for delicious diet pumpkin soup

By including such a soup on the menu, you can rest assured about both your health and your figure. By adding herbs and vegetables to the soup, you can fill it with a lot of vitamins, useful microelements. You can consume it every day at any time of the day.

Soup ingredients:

150 g pumpkin pulp;
1 carrot;
1 potato;
1 small onion;
1 sweet apple;
30 ml olive oil;
bay leaf, salt and pepper;
250 ml water.

The preparation is simple:

Boil water in a container, add carrots, potatoes, oil, pepper and bay leaf.
After 10 minutes, add all the other products (be sure to remove the bay leaf, otherwise it will simply ruin the taste of the dish).
When the vegetables are ready, they need to be mashed, garnished with herbs and served. It’s good to eat this soup with black bread or crackers. This dish is an excellent option for people of all ages who want to eat nourishingly and nutritiously with health benefits.