Pumpkin soup without potatoes. Pumpkin soup: recipes, ingredients, useful tips. Creamy pumpkin soup

Healthy food recipes: Very tasty and healthy pumpkin puree soup with cream will appeal to children and adults...

A very tasty and healthy pumpkin puree soup that children and adults will love.

There are many variations of this soup, you can add different products to it, but the base is always the same - pumpkin. By consuming it regularly, you can saturate your body with useful elements, which is especially useful in winter.

PUMPKIN SOUP PUREE: ONE OF THE CLASSIC RECIPES

This is truly the most classic recipe. It is perfect for lunch or dinner with the whole family.

Required Products:

1 kg pumpkin pulp;
one onion;
one or two cloves of garlic;
30-50 grams of butter;
100 ml cream;
2 tablespoons vegetable oil;
1/3 tsp. Sahara;
salt, ground black pepper - to taste.

Let's prepare the pumpkin. To do this, wash it well, then peel and remove seeds, then cut into cubes.

You should also peel and finely chop the onion. We do the same with garlic - peel it and chop it very finely (you can squeeze it through a crush).

Now we need to fry some foods. Take a suitable container for this (frying pan, saucepan), pour in butter and vegetable oil, put chopped onion in it, salt it, add pepper, and fry until the onion becomes transparent.

Then you need to add garlic and fry everything again. Now place the pumpkin in a bowl with the onions and garlic, add a pinch of sugar and fry for about six minutes.

After this, add a little more than a liter of water and wait until everything boils. Cook over low heat for about twenty minutes. The pumpkin should be soft as a result.

After everything is cooked, you need to use a blender to puree the soup. Then add cream to the soup, add salt and pepper to taste. Mix everything well.

Pumpkin puree soup is ready. Before serving, the soup can be decorated with croutons and pumpkin seeds. You can also add a sprig of herbs.

PUMPKIN SOUP PUREE WITH VEGETABLES

This option for preparing pumpkin soup is suitable even for a children's menu (it does not contain fried or strong-tasting foods), as it turns out to be rich in vitamins and very tender.

Soup composition:

300 grams of pumpkin pulp;
one celery root;
one potato;
one bell pepper;
one onion;
salt to taste.

Put a saucepan with one and a half liters of water on the fire. While the water is boiling, peel and cut the potatoes into cubes. It must be added when the water boils. Everything needs to be salted.

Now we clean and cut the celery. Add it when the water with potatoes boils.

Now we prepare the pumpkin. It should also be peeled; if there are seeds, they should be removed. Now you need to cut it into pieces and add it to the pan.

Peel and finely chop the onion. It should be added to the soup when the potatoes are completely cooked.

Now let's take care of the pepper. The seeds should also be removed, washed and cut. Add to the pan.

Everything should cook together for about three to five minutes. Remove from heat.

After this, use a blender and puree the soup. You can also add cream or hard cheese to it at this stage of cooking.

Before serving, you can decorate it with herbs.

PUMPKIN SOUP PUREE

Pumpkin puree soup can be prepared with any ingredients.

Ingredients:

half a medium pumpkin;
one glass of milk;
one onion;
two tablespoons of flour;
half a glass of grated cheese;
nutmeg, salt - to taste.

Let's prepare the pumpkin. To do this, you need to pour a little oil on it and bake it in the oven for about half an hour.

The onion needs to be peeled and cut.

Now take a dry frying pan and fry the flour in it until it turns golden brown. Set aside and let it cool. Now it can be diluted with milk.

Cut the pumpkin into pieces, place in water and simmer for about seven minutes. Add the onion and simmer for another seven minutes. Now you can add flour and milk to the soup and add cheese. Mix everything well and add salt to taste.

Now take a blender and bring the soup to a smooth consistency, after which it needs to be brought to a boil. Add nutmeg. The soup is ready.

Before serving, you can garnish it with brie or camembert cheese. This cheese goes well with soup.

PUMPKIN SOUP PUREE WITH PRAWNS AND CHICKEATS

An original preparation of pureed pumpkin soup with the addition of shrimp and chickpeas.

Ingredients:

pumpkin pulp – 400 grams;
canned or boiled chickpeas – 400 grams;
raw shrimp (large) – 400 grams;
two cloves of garlic;
two sprigs of rosemary;
olive oil – 3 tablespoons;
ground nutmeg;
salt, ground white pepper - to taste.

The dish is very simple to prepare. Peel the pumpkin and cut it into cubes. Take a pan, pour oil into it and put squeezed garlic, rosemary sprigs, and pumpkin on the bottom (choose a pan that can be used for frying).

Everything is fried for about six minutes. Then add chickpeas.

If you use canned, you can add it immediately, but if raw, then you need to cook it first. To do this, you need to soak it for a day, and then cook it for about an hour.

All that remains is to turn it into puree. To do this, remove the rosemary and grind everything in a blender. Then add salt, pepper, and nutmeg to taste.

Prepare the shrimp. To do this, remove the shell and intestinal vein from them, then boil them (three to four minutes).

Now you can serve. Place shrimp on each plate and garnish with herbs.

FRENCH PUMPKIN SOUP PUREE

This is a smooth, elegant soup that the whole family is sure to enjoy.

Compound:

750 grams of pumpkin;
one leek;
150 grams of potatoes;
2 tbsp. olive oil;
1 liter of vegetable broth;
1 tbsp. lemon juice;
100 grams of sour cream.

The recipe is quite simple. We peel and seed the pumpkin, then cut it and the potatoes into cubes, cut the onion into rings.

Take a pan (for frying), add olive oil, add vegetables one by one and fry for about ten minutes. As a result of frying, the onions should become transparent and the vegetables should be slightly golden.

Now you should pour the prepared vegetable broth into the pan, cover with a lid, and wait until everything boils. After this, you need to cook for about fifteen minutes over medium heat. After the time has passed, turn off the fire.

After this, you need to add pepper to the soup (cayenne pepper is best suited) and pour in the required amount of lemon juice. Mix everything.

Now puree the finished soup with a blender, add salt to taste and pour in the required amount of sour cream. The soup is ready.

Serve with greens, croutons or baguette.

Cook with love!

Pumpkin soup is eaten everywhere - in Europe, Asia, America, Australia and even Africa. Moreover, cream soup is most often prepared from pumpkin.

Various versions of pumpkin soup - with rice, with cheese, with wine - are prepared in northern Italy. In Haiti, on Independence Day, which coincides with the New Year, pumpkin soup is certainly served. Celebrating Halloween in America is also not complete without pumpkin soup, although here it is prepared quite thin. In Australia, on the contrary, pumpkin is used to make a thick, porridge-like soup with a lot of spices. In Uzbekistan you will be offered shirkavak - milk soup with pumpkin. In England, apple and leek are added to pumpkin soup; in France, chicken broth and crème fraîche are added. So what is the best pumpkin soup recipe? Let's find out!

The huge size of the pumpkin and the customs and traditions associated with it always fascinate. But if you want to buy a pumpkin for food and not for entertainment, then choose a smaller size - it will be sweeter and less fibrous. Giant pumpkins are mainly grown as fodder varieties for livestock; moreover, their weight of 15 kilograms or more causes inconvenience during transportation and storage. Focus on medium-sized fruits.

The pumpkin skin should be free of defects (such as bruise marks), not wrinkled, and feel smooth and firm to the touch. Look carefully at the stripes on the surface of the fruit - they should be straight. Wavy stripes may indicate the presence of nitrates. Also eliminate any rot that may form.

When you cut the squash, determine the quality of the pulp. Check it for density, elasticity and meatiness - all this should be present. The color of the pulp is the orange, the better.

When choosing a vegetable, as when buying a melon or watermelon, you need to carefully examine the tail (peduncle). It dries out upon reaching maturity and is one of the indicators of ripeness. Another indicator of ripeness is the hardening of the bark and a clearly visible pattern on it.

Benefits of pumpkin

The beneficial properties of pumpkin are determined by the presence in its composition of vitamins and other beneficial substances necessary for the normal functioning of the body. Let’s figure out exactly how pumpkin can be useful for humans.

What's in pumpkin:

contains vitamins (A, E, C, group B, folic acid), microelements (copper, zinc, iron, cobalt, iodine, manganese, fluorine), macroelements (calcium, potassium, magnesium, phosphorus, sodium);
rich in organic acids, simple sugars (fructose and glucose), dietary fiber (fiber) and pectins.

It is recommended to use the beneficial properties of pumpkin both for the prevention of diseases and in the process of their treatment. Remember, pumpkin is the best healer of chronic ailments. Many doctors recommend including pumpkin dishes in the daily diet for people with the following diseases:

chronic, acute diseases of the kidneys and genitourinary system;
hepatitis and cirrhosis of the liver;
hypertension and atherosclerosis;
disorders of the cardiovascular system.

It is not at all necessary to consume this vegetable fresh. A number of beneficial properties of pumpkin appear only after its heat treatment. So, for example, people with kidney diseases, including acute pyelonephritis and kidney failure, need to eat pumpkin porridge. And if you have diseases of the heart, blood vessels and liver, it is better to eat baked pumpkin or the same pumpkin porridge. Due to the iron content in pumpkin, it is useful to eat pumpkin for anemia - eat boiled pumpkin 4-5 times a day, 100 grams at a time. For gallbladder diseases and liver diseases, include healthy pumpkin in your diet; you need to eat 200–300 grams of zucchini per day in the form of porridge, boiled or baked pumpkin. In its raw form, pumpkin pulp is indicated for the prevention of caries, improving visual acuity, reducing fever and even treating cough.

How to make pumpkin puree soup - 8 delicious recipes

Pumpkin soup with apples, walnuts and blue cheese

A fragrant soup with the addition of fried apples, seasoned with fresh ginger, chili pepper and ground cinnamon. The apple gives the dish a sweet and sour taste, and chili gives it a spicy taste. The soup does not require milk or cream, so it will appeal to both vegetarians and those who fast (if you do not add cheese). Golden, velvety in consistency, the puree soup gives a feeling of fullness and is ideal as a warming light lunch.

Ingredients:

500 g pumpkin
50 g walnuts
50 g blue cheese (for example, Dorblue)
2 small or 1 medium apple
about 1 liter vegetable broth or water
1 tbsp. l. vegetable oil
1/2 small onion
1 clove of garlic
a piece of ginger root 3–4 cm long
1 small chili pepper or to taste
1/4 tsp. ground cinnamon

Preparation

Cut the onion into half rings. Chop the garlic. Grate the ginger on a fine grater. Remove seeds from chili peppers and chop. Peel and seed the apples and pumpkin and cut into pieces.

Heat vegetable oil in a thick-bottomed pan, add chopped onion and fry until translucent. Add garlic, ginger and chili pepper. Fry for 1 minute. Add apples and pumpkin. Fry for 4–5 minutes, pour in 2–3 tbsp. l. broth, salt and pepper, add cinnamon, fry for another 3 minutes, stirring.

Pour in enough vegetable broth (or water) to cover the vegetables by 2 cm. Simmer covered for about 10 minutes over low heat until the pumpkin is completely soft. Using a blender, puree the soup until smooth and, if necessary, add boiling broth to achieve the desired consistency. Fry walnuts in a dry frying pan for 5–10 minutes until golden brown and have a characteristic aroma. Coarsely chop the roasted walnuts. Cut the Dorblu cheese into cubes. Before serving, sprinkle the soup with walnuts and cheese.

Cream soup with pumpkin and sweet potato

Proportions for not the largest pan:

one chicken
two liters of water
500 grams of raw pumpkin
500 grams raw sweet potato
two tablespoons of sweet chili sauce (more is possible, but not less, this soup should warm you from the inside).
salt to taste

Cooking method:

Creamy pumpkin and sweet potato soup is cooked in very, very concentrated chicken broth. Broth straight from a whole chicken. The richer the better. A lot of meat goes into it, a whole chicken can go into it.

So, cook broth from a whole chicken and two liters of water. Throw out everything from the broth, remove the skin from the chicken and discard it too, remove the bones from the chicken and send them to the skin. Ideally, you should have a lot of chicken meat and some broth left in the pan.

Bring it to a boil, add sweet potatoes and zucchini. The finer the vegetables are chopped, the faster they will cook.

When the pumpkin and sweet potato are completely soft, remove the pan from the heat and puree the vegetables with a blender. Add all the white chicken meat, sweet chili sauce, and blend with a blender. Look at the consistency of the finished dish - does it suit you? If it seems too thick, add a little water, if too thin, reduce the soup to the desired consistency, stirring constantly.

Add dark chicken meat, cut into small pieces, into the finished soup - it tastes better this way.

Serve with pumpkin seeds, heavy cream, and warm wheat toast.

Pumpkin puree soup with onions

Ingredients:

900 ml vegetable broth
500 g pumpkin pulp
1 onion
1 small potato tuber
2 cloves garlic
1 teaspoon vegetable oil
thyme
freshly ground black pepper

Cooking method:

Finely chop the onion and fry in oil until translucent for 1–2 minutes. Cut the pumpkin and potatoes into cubes, add to the onion, and fry over low heat for 2 minutes. Add chopped garlic. Transfer the vegetables to a saucepan with boiling broth and cook for 25 minutes. At the end of cooking, add salt and pepper to taste. Grind the vegetables and broth into a puree in a blender, and heat the soup. Pour the puree soup into bowls and garnish with thyme.

Pumpkin soup with chicken

Ingredients:

Pumpkin – 700 grams
Chicken fillet - 400 grams
Carrots - 130 grams (peeled)
Potatoes - 200 g (peeled)
Leek - 100 gr;
Broth - 1–1.5 liters;
Garlic - 2–3 g;
Cheese - 40 grams (hard varieties);
Butter - 20–30 grams;
Loaf -4–5 pieces;
Salt - to taste;
Pepper - to taste;
Lemon juice - to taste;
Sour cream - for serving
Greens - for serving;
Spices - to taste

Preparation:

Boil chicken breast. Spices to taste: salt, pepper, bay leaf, a little celery, parsley. Cook for about 15–20 minutes. Cut carrots, potatoes, pumpkin. Place butter and chopped leeks in a thick-bottomed saucepan. Lightly fry the onion, then add the carrots and fry for another 1-3 minutes. Add potatoes, pumpkin, about a liter of broth in which the breast was cooked. Cook for 15 minutes until the pumpkin is ready. Add chopped garlic. Remove from heat. Use an immersion blender to puree the soup. Salt, pepper, add lemon juice, grated cheese, chicken pieces, mix and put on low heat, bringing to a boil again. Serve the soup with fried loaf cubes, herbs and sour cream.

Pumpkin soup with Brazilian chicken

Ingredients:

500 g chicken breast
800 g pumpkin pulp
3 tomatoes
2 red bell peppers
3 tbsp. spoons of olive oil
spices

Preparation:

Pour 2 liters of cold water over chicken breasts and cook with salt until tender. Remove the meat, cut it and put it back into the broth. Add diced pumpkin. Cook for 40 minutes. Peppers without seeds, tomatoes without skin, pass through a meat grinder. Simmer for 20 minutes with salt and butter. Add to soup, season with spices.

Pumpkin soup with almonds

A simple vegetable soup, soft and tender due to cream cheese (you can use Philadelphia, buko, almette or other analogues). Ginger root adds a slight piquant note to the dish. After adding dairy products, it is important not to bring the soup to a boil, just warm it up, otherwise it may curdle.

Ingredients:

500 g pumpkin
600 ml water
1 tbsp. l. butter
1/2 tbsp. l. olive oil
piece of ginger root 2 cm long
1/4 tsp. ground ginger
1 orange
100 g cream cheese
30 g almond flakes
salt, freshly ground black pepper - to taste

Cooking method

Grate the ginger root on a fine grater. Fry almond flakes in a dry frying pan or oven until golden brown. Squeeze the juice from the orange.

Peel the pumpkin and cut into small pieces. Melt butter in a saucepan, pour in olive oil, add ginger, fry it for 1-2 minutes over low heat. Add pumpkin, a pinch of salt and fry for 3 minutes. Add ground ginger. Pour in orange juice and water until the liquid covers the pumpkin. Cook for 30 minutes until soft. Add cream cheese. Mix well.

Grind the soup to a puree using a blender. Add salt and pepper to taste if necessary. Sprinkle with almonds before serving.

Pumpkin cream soup in a slow cooker

The healing properties of pumpkin have been known since ancient times - it is a valuable dietary vegetable, rich in vitamins and mineral salts. Delicate cream soup based on it is a popular dish in many national cuisines of the world. This dish is very healthy, easy to digest, and its bright, cheerful color will decorate the dining table and will surely appeal to children.

Ingredients:

750 g pumpkin
150 g celery root
150 ml water
100 g onions
100 g carrots
100 ml cream 20–33% fat
50 ml vegetable oil
50 g butter
10 g garlic
salt - to taste

To submit:

parsley (dill) - to taste

Preparation

Peel the onions and cut into small cubes. Peel the garlic and chop finely. Peel the pumpkin and cut into medium cubes. Peel the carrots and grate them on a coarse grater. Peel the celery root and cut into small cubes.

Fry onions, garlic and carrots in a bowl in a mixture of oils for 1-2 minutes. Add pumpkin, celery, fry for 1-2 minutes. Pour in water. Pour in the cream, add salt and cook for 10 minutes at a pressure of 30 kPa or in the “Soup” mode. Blend the soup with a blender until smooth. Pour the soup into bowls and, garnish with herbs, serve.

Pumpkin puree soup with potatoes in a slow cooker

Ingredients:

300 g pumpkin,
4 potatoes,
2 onions,
2 cloves of garlic,
1 carrot,
15–20 g butter,
1 tablespoon vegetable oil,
400 ml cream,
350 ml water, salt.

Preparation

Peel and chop the vegetables. Turn on the multicooker in the “Baking” mode. Pour vegetable oil into the multicooker bowl. Finely chop the onion, chop the garlic, cut the potatoes into cubes, grate the carrots on a coarse grater, cut the pumpkin into small cubes. Place in a slow cooker, add water and salt. Bring the “Baking” mode to the end, then turn on the “Stewing” mode for 1 hour. After this, grind the finished soup in a blender. Add cream to puree and stir. If the soup is thick, add boiled water.

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 unusual 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 bowls, put shrimp in each bowl 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 food.

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, and 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.

The pumpkin ripening season has arrived. Previously, every year I had a question, what is possible? Rice porridge with orange miracle? Pancakes or pie? Once, while visiting, I tried pumpkin puree soup. God, how delicious it turned out. Seasonings and the amber-colored oil of the same name gave a rich aroma and taste to the dish. I left the guests with the recipe.

From that moment on, several pumpkins are sure to ripen at the dacha. To use them at any time of the year, I freeze them - in cubes, in the form of puree. And then I cook delicious, healthy and beautiful bright dishes from them.

Cream soup is wonderful in combination with any vegetables. Potatoes, zucchini, leeks, and carrots are suitable. If you want a hearty meal, add chicken or turkey. You can prepare a dietary option for children or during Lent. With the addition of milk or cream, you get a soup with a delicate creamy taste.

This year, summer began in July, and the pumpkins were late in ripening. Well, I had to take the pulp of an almost ripe fruit. Believe me, it didn’t affect the taste at all - the color just let us down. The usual sunny color was replaced by a shade of green.

Products:

Peeled pumpkin – 700 g
Water or vegetable broth -1.5 l
Carrots – 1 pc.
Onion – 1 pc.
Nutmeg – ½ tsp.
Black pepper - a pinch
Salt to taste
Cream 10% - 200 ml.

We wash the sides of the pumpkin from dirt, peel off the skin and cut into pieces.
Remove carrots from clothing and cut into thin slices.

Boil water together with pumpkin and carrots until tender.

Chop the onion and garlic with a knife.

Sauté the onion in butter until lightly golden, season with garlic.

After the vegetables become soft, puree them with a blender until smooth along with the fried vegetables.

Pour in the cream, put on the fire and bring to a boil. Now is the time to fertilize with spices and salt.
Serve with croutons. And if you have pumpkin oil, then half a teaspoon definitely won’t hurt.

Pumpkin puree soup with potatoes (quick and tasty)

My family prefers this version with the addition of potatoes. The soup turns out satisfying and rich. I cook it at any time of the year. In winter I use frozen vegetables.

Products:

Pumpkin – 450 g
Potatoes – 2-3 pcs.
Carrots – 1 pc.
Water – 1.5 l
Cream 10% – 200 ml
Sweet paprika – ½ tsp.
Nutmeg – 1/3 tsp.
Black pepper – ¼ tsp.
Hot red pepper – pinch
Salt to taste

Cleaning the pumpkin. This time the peel was so rough that I had to use a knife and literally cut it off. Cut into cubes.
We wash the carrots, remove the skin with a special device and chop into thin slices.

We cut off the peel from the tubers and proceed in the same way as with the pumpkin.

Place in a saucepan (2 liter capacity), fill with water and bring to the boil until soft. Don't forget to get rid of the foam.

Drain the water and puree with an immersion blender. It is more convenient to do this without water. Then add it and finally mix it into a single mass.

Put on fire, pour in cream. We wait for it to boil and turn it off.

During this time, stir a small amount of broth in a separate container along with spices and send it back to the pan. I recommend doing this - it will avoid the formation of lumps in the finished soup. Salt to taste.

Diet pumpkin and zucchini soup in a slow cooker for a child

Creamy vegetable soup is useful to prepare for children, even small ones. It is nutritious, satisfying, and thanks to the gentle mode of the device, it retains the maximum amount of nutrients.

Prepare:

Pumpkin pulp – 500 g
Potato tubers – 500 g
Zucchini – 200 g
Onion – 1 pc.
Pepper, salt

Preparation:

Peel the vegetables from excess shells and remove the seeds.
Turn on the multicooker to Fry mode, and while it heats up, chop the vegetables.

We will add the pumpkin later, so chop it into a smaller size.
Pour in a couple of tablespoons of oil and let it warm up a little. After this, add the potato pieces.

Slice the pumpkin and send it there to fry a little for 15 minutes. Then zucchini. We will bring it to readiness in water.

Chop the onion into small pieces and mix with the vegetable mixture.
Fill with water so that it just covers the mass. Salt and pepper.
Set the mode to Extinguishing. It lasts an hour, but 10-15 minutes are enough for us to make the food soft.

Let's check for readiness. Place in a separate container and blend with a blender. Dilute with the vegetable broth in which the vegetables were cooked.

If you do not need a dietary option, then at this stage add the required amount of milk and beat again.

How to make creamy pumpkin soup with chicken

Adding chicken to the soup makes it filling. For men, this is probably a more suitable option. Although my husband eats it on both cheeks even without meat.

Prepare:

Pumpkin – 400 g
Onion – leek – 1 pc.
Bell pepper – 1 pc.
Carrots – 1 pc.
Potatoes – 2-3 pcs.
Cauliflower – 200 g
Boiled chicken breast
Cream – 100 ml
Garlic - 2 cloves
Pepper
Nutmeg
Parsley
Hot pepper