Pumpkin soup puree recipe with garlic. Pumpkin soup: recipes, ingredients, useful tips. Pumpkin puree soup with potatoes in a slow cooker

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.

Pumpkin is a delicious, healthy vegetable that can be called universal. Hundreds of different dishes are prepared from it - first, second, and dessert. Pumpkin soups are especially delicious.

Ingredients: carrots, a glass of chicken broth, coarse salt, a glass of low-fat cream, 2 potatoes, half a kilo of fresh or frozen pumpkin, 60-70 g of cheese, fresh garlic, onion.

Creamy pumpkin soup is a great option for a healthy lunch.

The main vegetable is washed, removed from the seeds and peel, and cut into small pieces. The onion is chopped into half rings. The remaining vegetables are chopped randomly into medium pieces.
In a thick-bottomed pan, onion and crushed garlic are fried in heated fat. The amount of the latter is chosen to taste.
Then the carrots are transferred into the container. The ingredients are simmered together until softened.
All that remains is to add pumpkins and potatoes. Immediately after this, the components are poured with broth and salted. You can add any aromatic herbs.
Over low heat, covered, all vegetables are stewed in the broth for 15-17 minutes.
The resulting mass is crushed with an immersion blender. It should turn into puree.
After adding the cream and grated cheese, the dish remains on the stove until the latter melts.

Guests can serve creamed pumpkin soup with peeled pumpkin seeds.

With meat broth

Ingredients: 2 stalks of celery, 320 g of pumpkin pulp, onion, 380 g of pork on the bone, 2-4 potatoes, fresh garlic to taste, a pinch of chili and salt.

Meat on the bone is washed well with water. Next, you must dry it with a paper towel and fry it until a light crust appears in hot oil. Large pieces of garlic and onion are placed next to the cooking pork. The latter should be charred and soaked in oil.
The contents of the frying pan are transferred to salted boiling water (about 2 liters) along with coarsely chopped celery and pepper. With moderate bubbling, the mass cooks for about half an hour.
Next, potato blocks are placed in the broth and cooking continues until the vegetable softens.
All that remains is to add lightly fried cubes of pumpkin pulp to the soup. Then the dish remains on the fire for another 8-9 minutes. If necessary, it is added salt.
All the grounds are removed from the broth. The liquid is filtered. Garlic, onions, potatoes and pumpkin are pureed and put back. The meat, cut into pieces, is also returned to the pan. The celery is discarded. It is needed only for the aroma of the treat.

The soup is served in meat broth with a lot of finely chopped herbs.

Appetizing pumpkin soup with shrimp

Ingredients: half a kilo of pumpkin, coarse salt, 1 carrot, 340 g of shrimp, fresh garlic to taste, 170 ml of heavy cream, a handful of pumpkin seeds, 3 large spoons of grated Parmesan, a mixture of peppers, olive oil.

The soup is not only tasty, but also low in calories.

The pumpkin is cleaned of everything unnecessary. All that remains is the pulp, which needs to be cut into small pieces and sent to cook.
Place carrots cut into slices, salt, and a mixture of peppers into a container with the pumpkin. Cook the vegetables together until completely softened.
At this time, seafood is cleaned of shells, heads and intestinal wreaths on the tail are removed. Next, they are coarsely chopped and fried in well-heated olive oil. Immediately add crushed garlic to the shrimp and add a little salt.
The vegetables are pureed in a saucepan. To do this, you can use not only an immersion blender, but also a regular potato masher. If the soup turns out to be thick, you can dilute it with boiling water to the desired consistency.
Cream is poured into the dish last. After this, you need to warm it up for a couple of minutes, but do not bring it to a boil.

Guests are served this pumpkin puree soup with fried shrimp, pumpkin seeds and grated Parmesan.

With chicken and potatoes

Ingredients: 230 g chicken (on the bone), 240 g fresh pumpkin pulp, large onion, 2 pcs. carrots and potatoes, coarse salt, any spices, 3-4 stalks of dill.

The chicken is cooked with 1 onion, carrot and coarsely chopped dill stalks.
The remaining vegetables (onions and carrots) are fried.
Cubes of pumpkin and potatoes are placed in the finished broth, the onions and dill stems are thrown away. When the new vegetables soften, the mass is removed from the heat and pureed. Frying and spices are added to it.
The meat is removed from the broth, removed from the bones, torn into fibers and returned back.

Pumpkin soup with chicken is completely ready. It is served with heavy cream.

In pots

Ingredients: 2 large spoons of noodles, 2-3 potatoes, half a kilo of chicken legs, 160 g of pumpkin pulp, half an onion, carrots, salt, seasonings.

Preparing pumpkin puree soup doesn't take much time, and the result is an incredibly rich-tasting lunch.

The potatoes are peeled, washed, cut into cubes and boiled until half cooked in water with any seasonings and chicken legs. You can use bay leaves, hot peppercorns or any other. Salt must be added.
The pumpkin is cleaned of all excess, cut into small pieces and, together with carrots chopped in any convenient way, placed in pots in equal portions.
Small onion cubes are distributed on top.
Next, boiled potatoes, dry noodles and cooked chicken meat removed from the bones are laid out.
The grounds are filled with broth.
There should be a couple of centimeters left to the edge of the container so that the soup does not leak out when boiling.

The dish will simmer in the oven, covered, at medium temperature for about 50 minutes.

With meatballs

Ingredients: medium pumpkin, 5-7 garlic cloves, a mixture of dried rosemary, thyme and colored peppers, a glass of heavy cream, half a kilo of chicken fillet, fine salt, onion.

The pumpkin is washed, coarsely cut with the skin, sprinkled with salt and seasonings and baked in the oven until softened.
The pulp is carefully separated from the peel, placed in a saucepan, pureed and heated over low heat. If necessary, you can add a little boiling water to the vegetable mass.
The minced meat is passed through a meat grinder with garlic and onions and salted. Miniature meatballs are formed from it, which should be fried until golden brown in any heated fat. They must be completely ready.
Cream is poured into the vegetable puree, and additional salt is added if necessary. The mass is brought to a boil and immediately removed from the heat.
Hot meat balls are transferred to the hot soup.

Let the treat sit for a few minutes, after which you can treat your family to it. If you need to decorate a dish, you should use chopped herbs for this.

Delicate recipe with cheese

Ingredients: 2-3 garlic cloves, 170 g of processed cheese, medium carrots, coarse salt, half a liter of chicken broth, 420 g of pumpkin pulp, onion, granulated garlic, dry chili.

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

The pumpkin is cut into thin layers and laid out on a baking sheet lined with parchment. It needs to be baked until soft in a well-heated oven. The whole process will take about 25 minutes.
For soup, you should choose a pan with a thick bottom. Any fat is heated in it. Best of all, butter. Coarsely grated carrots are fried on it with onions chopped in any convenient way. Granulated garlic is immediately added here. Together, the vegetables are fried until softened and golden brown.
Place the baked pumpkin, seasoning, and add salt into the pan. The broth is poured out. The mixture is pureed.
The resulting creamy pumpkin soup is brought to a boil again. Processed cheese cut into pieces is placed into the hot mixture.

After thorough mixing, the treat is served with homemade garlic croutons.

Pumpkin soup in a slow cooker

Ingredients: half a liter of strong meat broth, half a kilo of pumpkin, 230 g of potato tubers, leeks (2 pcs.), large carrots, 3-5 garlic cloves, coarse salt, a mixture of peppers.

Any oil can be heated in the baking program. Peeled garlic is fried on it.
Next, peeled and coarsely chopped other vegetables are placed in the container. In the same program they are fried for 8-9 minutes.
The device is switched to stewing mode, the contents of the container are filled with half the broth and cooked for about an hour.
When all the vegetables are boiled, they need to be mashed well with a masher.
Gradually add the remaining broth to the mixture until the dish reaches the desired consistency.
Salt and pepper are added.

Any oil is heated in a saucepan, in which coarsely chopped garlic and onion are fried until a characteristic aroma appears.

Large cubes of pumpkin pulp are poured on top. After 3-4 minutes, water is poured into the container. It should not completely cover the vegetables. During the simmering process, the pumpkin itself will provide the required amount of liquid.

When all the vegetables have softened, add salt, pieces of pepper, finely grated ginger root and cinnamon. After another 6-7 minutes of cooking, remove the pan from the heat and leave to steep under the lid for 10-12 minutes.

All that remains is to puree the mass and add salt if necessary.

The treat is served to guests with sour cream and ground black pepper.

Original pumpkin soup

Ingredients: 2 medium pumpkins and one large one, 430 ml chicken broth, coarse salt, half a glass of very heavy cream, a pinch of nutmeg, 1/3 cup of maple syrup.

Place whole medium pumpkins into the oven, preheated to medium temperature. Place them on a baking sheet lined with parchment and bake until the vegetables are softened and slightly wrinkled.
All the pulp is removed from the cooled fruits and placed in a saucepan. Maple syrup and broth are poured on top and salt is added. The mass is boiled for 3-4 minutes, after which it is crushed with an immersion blender to a homogeneous puree.
Cream and nutmeg are added. The mixture is puréed again until smooth.

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!

Healthy, bright, aromatic, dietary - that's all from pumpkin cream soup! Take a look at our selection of recipes and choose the best one.

500 g pumpkin;
300 g potatoes;
1 PC. onions;
1 tbsp. l. vegetable oil;
1 tsp. ginger;
1.5 glasses of milk;
100 g wheat crackers;
salt, spices - to taste.

Wash the potatoes and pumpkin, peel and cut into small cubes.

Peel the onion and chop finely. Turn on the multicooker to the “Fry” mode and fry the onion in vegetable oil for 5 minutes.

Add potatoes, pumpkin, spices to the onions and pour boiling water so that it lightly covers the vegetables. Salt and cook in the “Stew” mode for 15 minutes. Grate the ginger on a medium grater and add it to the prepared vegetables.

Drain the broth. Beat the resulting mixture in a blender until pureed.

Return the vegetables to the slow cooker and dilute with hot milk. Warm up in “Soup” mode for 10 minutes.

Serve pumpkin puree soup prepared in a slow cooker with croutons.

Recipe 2: creamy pumpkin soup with cream (step by step)

Peeled pumpkin - 1 kg.
Onions - 100 g.
Butter - 20 g.
Vegetable broth - 1 l.
Garlic - 1 clove
Cream - 150 ml.
Zira - 0.3 tsp.
Spices - to taste
Salt - to taste

For pumpkin puree soup according to the classic recipe, you need to peel the pumpkin, cut out the core and cut into cubes with a side of about 2-3 centimeters.

Peel and chop the onion.

Add butter to a heated frying pan. Place pumpkin cubes and onions there.

Fry the pumpkin and onion over medium heat for five minutes, remembering to stir occasionally. Thanks to this light frying, the soup will become richer in taste.

Heat the broth in a saucepan (I always have frozen broth in the freezer) and add the contents of the pan to it: fried pumpkin and onions.

Bring everything to a boil, reduce heat and simmer for twenty minutes until the vegetables are soft.

Add pepper, salt, peeled and chopped garlic, ground cumin. Of course, you don’t have to put cumin, but I highly recommend it!

Remove the pan from the heat and use an immersion blender to turn the mixture into a smooth puree. If you don’t have such a blender, you can grind everything in a blender bowl, putting the vegetables and broth into it.

Roast pumpkin seeds in a dry frying pan.

Pour the classic pumpkin puree soup into bowls and sprinkle it with parsley, adding a few seeds. Serve immediately and enjoy!

Bon appetit and delicious soup!

Recipe 3, simple: pureed pumpkin soup with vegetables

All vegetables are lightly fried beforehand and this subtlety gives a completely unique taste to the dish. Try it and judge for yourself.

800 g fresh or frozen pumpkin pulp
2-3 carrots
3 medium potatoes
1 large onion
butter for frying
bunch of dill
salt, ground black pepper
1-2 cloves of garlic
2 stalks of celery (optional), this time I cooked without it

Wash the potatoes, peel them, cut them into cubes. Place 1 tbsp on a heated frying pan. l. or a little more butter, you can add a little vegetable oil. Lay out the potatoes and fry them until golden brown.

Place the finished potatoes in an empty pan in which we will cook the pumpkin puree soup. And add more butter and a little vegetable oil to the frying pan, add the peeled and diced pumpkin and also fry it until golden brown, then transfer it to the pan with the potatoes.

To prepare the puree soup, I used ready-made frozen pumpkin, cut into small pieces. In fact, if you are making soup from raw pumpkin, you don't have to cut it so small, cut it like potatoes, or even larger.

Now peel the onion and cut it into small cubes. Sauté in butter until transparent.

Peel the carrots, grate them on a coarse grater, add them to the frying pan with the onions and continue frying over low heat for 5-7 minutes, stirring occasionally.

Put the onions and carrots into the pan with the potatoes and pumpkin. If you like the flavor of celery, you can add two stalks, finely diced, to the pan at this point.

Pour boiling water over the contents of the pan just above the level of the vegetables. Add salt, bring to a boil and cook over low heat until the vegetables are tender. This doesn’t take long at all, since all our vegetables are pre-fried.

When the vegetables are ready, grind the contents of the pan with an immersion blender, then bring to a boil again.

Add chopped garlic, ground pepper, stir, taste, and add salt if necessary.

Turn it off. Let the soup brew for 15-20 minutes.

When serving, place finely chopped dill on each plate, and also offer a lemon cut into quarters. Sprinkled with lemon juice on top, the pumpkin puree soup tastes simply excellent. I borrowed this subtlety from Turkey, where, as you know, soups are prepared mainly in the form of purees. In any cafe you are offered a lemon by default, or you simply take it yourself near the cash register, where lemon quarters are always lying next to the sliced bread.

Recipe 4: Quick Creamy Pumpkin Soup

pumpkin - 500 gr.
potatoes - 2 large
carrots - 2 large
onion - 1 large
nutmeg (ground) - 1 teaspoon
heavy cream - 100 ml or milk - 200 ml
salt, pepper - to taste
dried oregano (or any aromatic herb of your choice) - for serving

Peel the vegetables and cut into large cubes. Let the vegetables cook for half an hour to an hour.

Water can be poured into a full pan or so that it covers the vegetables by 5 cm.The thickness of our soup will depend on the amount of water.

While the vegetables are cooking, finely chop the onion and fry until golden. I do this, as usual, with ghee.

Separate the finished vegetables from the broth (you can put them in a deep bowl) and puree them with an immersion blender, after adding the onion.

Our cream soup is almost ready, all that remains is to add milk or cream, ground nutmeg for piquancy and spices to taste. Mix everything well, put on fire, bring to a boil and turn off.

When serving, you can sprinkle the pumpkin cream soup with any fragrant herbs (they are sold in ready-made bags in any supermarket in the spice department) to your taste. I use dried oregano.

Recipe 5: creamy pumpkin soup with garlic (step-by-step photos)

Pumpkin 650 g
Garlic 2 teeth
Olive oil 1 tbsp. l
Butter 10 g
Onion 1 piece
Potatoes 1 piece
Chicken broth 0.5 l
Water 0.25 l

Preheat the oven to 200 gr. Cut 650 g of pumpkin pulp into large pieces with a side of about 3 cm. Place in one layer on a baking sheet. Place 2 unpeeled cloves of garlic there. Salt and pepper to taste. Drizzle with olive oil.

Bake for 20-30 minutes until done. The pumpkin should become soft.

Melt the butter in a saucepan. Add a small finely chopped onion. Cook, stirring, until soft.

Then add medium sized potatoes, peeled and roughly chopped. Cook, stirring, for a couple more minutes.

Add broth and water. Bring to a boil and simmer, covered, for 15 minutes until the potatoes are tender.

Add the roasted pumpkin and garlic, squeezed from the skin. Bring to a boil and remove from heat.

Puree the soup using an immersion blender. Serve with herbs, sour cream, cream or cheese. Bon appetit!

Recipe 6: how to make pumpkin cream soup (photo)

Pumpkin - 350-400 g
Cream (any fat content) - 100 ml
Onion - 1 pc.
Tomatoes - 1 pc.
Salt and black pepper - to taste
Ground red pepper - to taste
Vegetable oil - 2 tbsp.
Garlic - 2 cloves

Start by cutting the pumpkin into small pieces.

Heat vegetable oil in a saucepan and fry the chopped onion and garlic over low heat for five minutes. If the onion is large, then you need to take only half; if it is medium, then you can take the whole one.

Scald the tomato with boiling water and remove the skin. You can take one medium tomato or several cherry tomatoes.

Add the pumpkin and tomatoes to the onions and stir. At this stage, you can add a little ground red pepper if you like it spicier. Leave to simmer over medium heat for 15 minutes, stirring occasionally.

Pour hot boiled water into the pan so that it covers all the vegetables. Cook until the pumpkin is soft.

When the pumpkin is cooked, strain the broth into a bowl through a sieve and leave the vegetables in the pan.

Using a blender, puree the pumpkin.

Add one ladle of broth and whisk everything again.

Now pour in the cream and mix everything again. If the soup is too thick, add more broth.

Return the pan to the stove and bring to a boil. Salt and pepper to taste.

Recipe 7, step by step: vegetable puree soup with pumpkin

One of the variations of healthy and tasty pumpkin soup is a delicate creamy pumpkin soup 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 with hot pepper; for children, add crackers and pumpkin seeds; and for yourself, add a piece of boiled chicken, herbs - 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.

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.

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.

Pour water or broth over the stewed vegetables, 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. Using a blender right in the pan, grind everything into a homogeneous 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.

Place the pumpkin soup on a very low heat and heat through. Pour cream of any fat content into the hot soup and 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), 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!

Recipe 8: Pumpkin Cream Soup with Turkey and Cream

Ripe pumpkin - 1 kg
Turkey without bone - 400 grams
Cream (20-30%) - 100 ml
Butter - 40 grams
Onions - 1 onion
Olive oil - 2 tbsp. spoons
Pepper
Turmeric

First of all, finely chop the onion. It’s better not to use Crimean sweet purple onions for the recipe, but leeks or shallots are perfect, as are onions.

After which the onion is fried in butter or olive oil so that it does not burn, but acquires a beautiful golden hue and becomes soft.

Now it's the pumpkin's turn. The hard rind is cut off and cut as convenient. The inside of the pumpkin is cleaned a little with a knife and freed from seeds.

The easiest way to prepare cream soup is from pumpkin, chopped into small cubes.

They are placed in a pan along with the already prepared onions and filled with a very small amount of water. The pumpkin is then left to simmer with turmeric. You should add a little salt. Cook the pumpkin until soft.

As soon as the autumn vegetable softens, pour cream into it and leave it on the stove for just a couple of minutes.

The turkey is freed from small and large bones, skin and chopped into very small cubes.

Now fry the turkey in olive oil. It is quickly turned over, preventing the tender meat from burning. Salt and pepper the turkey to taste.

Then the pumpkin is pureed in a blender, adding some cream if necessary to the desired consistency. The cream soup should not be too thin, but also do not make it into a thick puree. Place pre-fried turkey pieces on top. The soup is ready. Bon appetit!