Pumpkin puree soup: recipes. Creamy pumpkin soup - recipes with a taste of autumn

Calories: Not specified
Cooking time: Not indicated

One of the variations of healthy and tasty pumpkin soup is delicate cream soup pumpkin with cream. The cream in this recipe softens the taste of vegetables, giving the structure of the soup velvety and some special softness. The taste of pumpkin is not felt at all; this soup can be prepared for the whole family, adding what he likes to everyone’s plate. For men, add fried bacon and season the soup. hot pepper, sprinkle crackers and pumpkin seeds for the children, and add a piece for yourself boiled chicken, greens - in general, choose what you like.
Other vegetables are added to the creamy pumpkin soup with cream, the recipe for which is suggested; the pumpkin will not be salted in this recipe. Potatoes will make the soup more nutritious and satisfying (by the way, they can be excluded or replaced with celery in smaller quantities), carrots and onions will add their own flavor and add variety. The soup is prepared with water, but you can cook it with vegetable or chicken broth. It turns out very tasty, which can also become a permanent dish on your dinner table.

Ingredients:

- pumpkin (peeled pulp) – 400 g;
- potatoes – 2 pcs (or a piece of celery root);
- onion – 1 large or 2 small;
- carrots – 1 piece;
- water or broth – 1-1.2 liters;
- any vegetable oil – 2-3 tbsp. spoons;
- cream (fat content 10-15%) – 200 ml;
- salt - to taste;
- spices - of your choice;
- greens, croutons, fried bacon - for serving soup.

Recipe with photos step by step:

The vegetables will be lightly fried, and so that they do not absorb a lot of oil, we will not cut them very finely. Cut the onion into medium size cubes. Cut the carrots into thick circles, cut large ones in half or into four parts.

Cut the pumpkin and potatoes (celery root) into medium-sized cubes.

Heat the oil in a cauldron or pan with a thick bottom and walls. Place the onion in it and sauté until soft, without browning.

Add pumpkin pieces and mix. Fry the pumpkin for 7-8 minutes, stirring so that the onion does not burn. The fire is not strong, the pumpkin should be stewed in oil, softening a little.

Pour potatoes and carrot pieces into the pan. Fry (simmer) in oil for several minutes until the carrots and potatoes absorb the remaining oil. Be sure to stir, the potatoes may stick to the bottom.

Fill in vegetable stew water or broth, barely covering them with liquid. Salt to taste. Cook the vegetables at a low boil; determine readiness by looking at the potatoes. If the potatoes break easily when pressed, they're done.

Turn off the heat and cool the soup slightly. Grind everything into a homogeneous mixture using a blender directly in the pan. thick puree. Or take out the vegetables with a slotted spoon, load them into a blender glass, and chop them. Return to the pan with the broth, stir immediately, the soup should become thick and smooth, without lumps.

We put pumpkin soup over very low heat, warm up. Pour into hot soup cream of any fat content, immediately stir with a spoon. We heat the cream soup, bring it almost to a boil, but do not let it boil so that the cream does not curdle. Turn off the heat, cover the soup and let it sit on the stove for about five minutes.

While the soup is steeping and gaining flavor, fry thin slices of bacon in a dry frying pan until crispy. Dry the bread cubes (in a frying pan or in the oven) or make it, cut the herbs, take out the spices. Pour the creamy pumpkin soup into bowls, add what your eaters like to each bowl, and invite everyone to the table. Bon appetit!

Author Elena Litvinenko (Sangina)

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 cream soup? 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 hearty, rich in vitamins, nutritious, low high-calorie dish. However, to purchase puree pumpkin soup 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 well with any additional ingredients, so don’t be afraid to experiment and add something of your own to the recipe. 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.
into a homogeneous mixture of chicken fillet(it needs to be chopped separately with a meat grinder or blender) beat in the egg, 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 them here 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

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.

Splash onto the frying pan vegetable oil, 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.

Do you want to cook something extraordinary from simple ingredients? This creamy pumpkin soup recipe is just for you. The whole family will enjoy this tender, melt-in-your-mouth dish.

Classic pumpkin soup with cream

For the soup, choose an unsweetened variety of pumpkin. The fruit should be small but ripe.

List of ingredients:

a piece butter– 20 g;
ripe pumpkin – 500 gr;
onion – 1 pc.;
sunflower oil – 20 ml;
potato tubers – 300 g;
cream 20% - 200 ml;
garlic – 2 cloves.

Step-by-step preparation:

We process the pumpkin, removing the peel and seeds. Chop the pulp into small cubes.
Place the pieces into a saucepan and add water. It should be flush with the pumpkin layer. Cook for 15 minutes.
Boil the peeled potato tubers in another container until soft.
Remove the husks from the onion, finely chop them with a knife and saute them in sunflower oil until golden brown. Add chopped garlic to it. Fry for another 2 minutes.
Chop the boiled potatoes into pieces and transfer to the pumpkin, add frying.
The softened vegetables are mashed into a puree with a spoon or masher.
Heat the cream in the microwave and pour it into the resulting vegetable puree.
Transfer the mixture into a blender bowl and grind. Sprinkle salt and add butter.
Place the homogeneous mixture back into the pan and simmer for 7 minutes. low heat. Serve the dish hot with parsley leaves.

We complement the classics with cheese

You will need:

one bay leaf;
bread - 4 slices;
pumpkin – 0.5 kg;
two cloves of garlic;
water – 1.5 l;
allspice to taste;
potatoes – 4 pcs.;
ground paprika – 5 g;
one onion;
processed cheese – 100 g;
salt.

Prepare pumpkin puree soup with cream and cheese:

We remove all vegetables from peels, husks and seeds.
Chop the pumpkin pulp and potato tubers into small pieces.
Pour water into a saucepan, lower the pumpkin into it, add bay leaves. Simmer for 10 minutes.
As soon as the contents of the pan boil, throw in the potatoes, reduce the heat and cook for another 10 minutes.
Finely chop the garlic and onion and fry them until golden brown.
As soon as the potatoes have become soft, fry them, add salt, paprika and ground pepper.
After 5 minutes, turn off the stove and remove the bay leaf from the dish.
Place the soup in a blender and puree until smooth. Transfer the mixture back into the pan and turn on the heat again.
Cut the cheese into slices and add to the main ingredients. Cook until the cheese melts. Remove the dish from the heat. Let him stand for a while.
Dry the bread cut into small cubes in the oven and serve in a separate plate with the soup.

Pumpkin and turkey soup

A heartier version of your favorite soup. You can use chicken instead of turkey.

Grocery list:

turkey fillet – 300 g;
cream –0.2 l;
salt to taste;
potatoes – 0.2 kg;
a pinch of dried basil;
water – 2 l.

Cooking step by step:

Chop the peeled pumpkin into pieces. We do the same operation with potatoes.
Cook the turkey in pieces in a saucepan. Take it out when the pieces become soft, add potatoes, salt and pumpkin.
When the pumpkin softens, puree the dish with a blender.
Sprinkle in the ground basil, pour in the cream and run the blender through the mixture again.
Bring to a boil and turn off the heat.
All that remains is to crumble the meat, add fresh herbs and you can serve the dish.

With ginger

Main ingredients:

one tomato;
pumpkin – 1/2 kg;
granulated sugar – 8 g;
one carrot;
grated ginger – 10 g;
olive oil– 20 ml;
one onion;
salt to taste;
cream 20% - 150 ml;
a piece of butter - 50 g;
one bell pepper;
curry to taste;
a clove of garlic.

Cooking method:

Peel all vegetables, remove seeds and membranes.
Pour 600 ml of water into the pumpkin cubes and cook in a saucepan until soft.
Sauté chopped onion and garlic in olive oil until translucent.
Roughly chop the peeled tomato and pepper, add it to the frying pan with the onion, add sugar and a piece of butter. Simmer over low heat until the food becomes soft, add ginger.
Transfer the roast to the pumpkin and pass through the mixture with a blender, turning it into a puree.
Let's cook the resulting soup a little, pour in the cream, add the curry and salt, and mix. The tender, aromatic dish is ready.

Delicious recipe with meatballs

What to take:

one chicken egg;
minced chicken – 250 g;
pumpkin – 0.4 kg;
a pinch of salt;
cream – 250 ml;
a pinch of dried basil;
broth – 400 ml;
a handful of fresh herbs.

Algorithm of actions:

Remove the skin and seeds from the pumpkin, chop into pieces and heat in microwave oven within 7 minutes.
Let's make meatballs. To do this, pour the egg into the minced meat, add chopped herbs, basil, black pepper and salt. Knead homogeneous mass.
Form small meat balls.
Place the meatballs in the broth (if there is no broth, you can use water) and cook for 5 minutes. Don't forget to reduce the heat.
Place the softened pumpkin in a blender bowl and grind into a puree.
Transfer the pumpkin mixture to the broth and cook with the meatballs for another 5 minutes. Add your favorite spices to taste.
All that remains is to add cream, stir and warm the dish a little.

Sweet puree pumpkin soup

For this recipe, we choose a sweet, bright orange variety of elongated pumpkin.

Recipe Ingredients:

sugar – 100 g;
one cinnamon stick;
pumpkin – 0.5 kg;
cream – 200 ml;
seeds or berries.

Step-by-step instruction:

Purified sweet vegetable cut into slices and place in a saucepan.
Pour in sugar and cream, add a cinnamon stick.
When the dish boils, simmer it for another half hour.
Remove the cinnamon from the soup and grind the remaining products into a homogeneous mass with a blender.
All that's left to do is pour it sweet soup on plates. For decoration, you can add any berries or seeds. Children will definitely love this lunch option.

In a slow cooker

Main products:

olive oil – 15 ml;
pumpkin – 0.35 kg;
a handful of fresh parsley;
one carrot;
three potatoes;
green onions to taste;
cream – 0.1 l;
one onion.

Step-by-step preparation:

Process all vegetables by washing and peeling them.
Heat olive oil in a slow cooker and add diced carrots and onions. Pass them in the “Baking” mode for 10 minutes.
After that, pour pieces of pumpkin and potatoes into the frying pan and cook for another 10 minutes in the same program.
Pour in 500 ml of water, change the mode to “Stew”. Cook for 15 minutes.
Grind the soft mass with a blender, pour in the cream and turn on the blender again.
Serve hot, garnishing the soup with chopped herbs.

Autumn is already coming to an end, but you can still find inexpensive pumpkins in stores. Let's still have time to prepare a wonderful pumpkin soup with cream cheese and crackers, it's very tasty! Before I offered you this recipe, I cooked pumpkin cream soup three times trying to finally find perfect recipe, and I think I found it! So keep it up step by step recipe with photo the most delicious creamy pumpkin soup.

A little about the ingredients. Probably the most important question you may have is: where to get coconut milk? This is really rare in Russian stores, so if you don’t find it, take regular cow’s cream 10% fat. However, I like the soup better with coconut milk. The second question is creamy or cottage cheese. Take Philadelphia or similar, I used Arla Natura, it’s delicious!

Ingredients

For soup

pumpkin (peeled) 600 g
onion 1 PC. (150 - 200 g)
carrot 1 - 2 pcs. (200 - 250 g)
ginger 30 g
butter 70 g
coconut milk (can be replaced with cream 10%) 200 g
soy sauce 3 tbsp. spoons
water 800 ml
nutmeg 1 teaspoon
black pepper
salt

Additionally

white bread 3 - 4 slices
cream cheese 150 g

Preparation

Peel the carrots and onions and cut them into large cubes.

Peel the pumpkin and remove seeds and cut into cubes.

Peel and finely chop the ginger. If you want the soup to be spicier, add more ginger, for example 50 or even 70 grams - the soup will be spicy.

A saucepan (take better dishes with a thick bottom) put on the fire, melt the butter in it.

Place onions and carrots in heated oil and fry them until soft for 3-5 minutes.

Add chopped ginger and fry for another 2-3 minutes.

Place the diced pumpkin in the pan, mix everything and fry for 2-3 minutes.

Pour 800 ml of boiling water into the pan.

Salt, pepper, add nutmeg. Cook over medium heat for 15-20 minutes until the pumpkin is completely soft.

While the pumpkin is cooking, make the croutons for the soup. To do this, cut the bread into cubes, place it on a baking sheet and place it in an oven preheated to 200°C for 7-10 minutes. As soon as the bread is browned, take the croutons out of the oven, they are ready. The main thing is not to overcook them so that the crackers don’t burn.

When the pumpkin becomes soft, remove the soup from the heat. Puree the soup with a blender, just don’t forget to first read the instructions for the blender to see if it can be put into such a hot soup; if not, then first cool it slightly.

Add coconut milk (or cream) and soy sauce to the soup. Stir, immediately pour into plates, adding a few pieces to each cream cheese. Don't forget to serve croutons with the soup; let everyone add them to their plate as desired.

I think it's very tasty pumpkin cream soup. Enjoy!