Dietary pumpkin puree soup. Pumpkin puree soup: dietary recipe. Pumpkin, apple, nuts

Today we will talk about how to prepare pumpkin puree soup for a diet. Every woman who watches her weight knows how difficult it is to prepare a truly delicious diet soup. Due to the lack of time and experience in preparing dishes for a diet, the diet of a woman losing weight is gradually narrowed and low-calorie food becomes so boring that it causes disgust. It is at this time that breakdowns occur, and all efforts to normalize weight are reduced to zero. To diversify your table, you can add vegetable soups to the menu. can be found by following the link.

Making dietary pumpkin soup is very simple, the main thing is to choose the right recipe. It should not contain any potatoes or oil-flour frying. The maximum fat is one tablespoon of vegetable oil. It would be possible to do without it by simmering all the vegetables in water, but pumpkin, like carrots, contains fat-soluble vitamins. They are not absorbed by the body in the absence of fat.

When choosing products for soup, you should give preference to bright orange fruits, then the color of the finished dish will be very rich. Our pumpkin soup recipe has a unique twist - fennel. It will give the dish a slight aniseed note.

The proposed soup is suitable for eating during fasting. You might be interested - you can find out about them in more detail by following the link.

Pumpkin soup recipe

Ingredients

400 gr. pumpkins
50 grams of carrots
1 onion
half a fennel bulb
pumpkin seeds for decoration
600 ml available here
vegetable oil
2 cloves garlic
salt.

How many calories are in pumpkin soup? per 100 g - 25 calories
proteins/ fats/ carbohydrates - 0.5/ 1.5/ 2.4

How to make pumpkin soup

Clean and rinse all products. Grate the carrots and chop the onion. Fry the vegetables in a frying pan in a spoon of vegetable oil for 5 minutes.
Add diced pumpkin, fennel and salt. Fry for about five more minutes, then pour in a little broth. Simmer the vegetable mixture, covered, until tender, stirring occasionally.
Puree the stewed vegetables using a blender. For a smoother consistency of the finished pumpkin soup, the resulting mass can additionally be rubbed through a sieve.
Transfer the vegetable puree into a saucepan, dilute with broth until thick with low-fat sour cream. Bring the soup to a boil and cook for five to seven minutes.
At the end of cooking, adjust the taste for salt, if desired, you can add a pinch of sugar.

Before making pumpkin puree soup, make sure you have pumpkin seeds for serving. They will not only decorate the dish, but also add zest to the taste. Serve the diet pumpkin soup hot, first sprinkled with peeled fennel seeds and herbs.

Do you want to know what delicious soups you can prepare on a diet? Check it out - it's a godsend for summer. Although it can be eaten for dinner at any time of the year. If you want a hot and satisfying brew for the cold winter-autumn, prepare

Pumpkin puree soup will really appeal to those who not only control their weight, but also care about their health. Every cook should have recipes for such soup in his culinary arsenal, since pumpkin soup has many advantages and features:

Has low calorie content.
It contains many useful substances: iron, magnesium, potassium and others.
This first dish fills you up quickly, and the feeling of hunger will not return soon.
Pumpkin soup enhances metabolism and stabilizes the functioning of the liver.
Daily consumption of this first course reduces the caloric content of the diet by a quarter.
Pumpkin puree soup reduces cholesterol levels, removes unnecessary fluid and toxins from the body.
It is a must for people with digestive system diseases.
Pumpkin is rich in various vitamins, including vitamins of growth and excellent memory.
The carotene contained in pumpkin supports the immune system.

There are enough recipes for such a dish; you can experiment each time by adding new ingredients. We'll tell you how to prepare the most delicious pumpkin puree soups.

Diet cream soup with pumpkin

First course without extra calories!

Products you need to prepare:

1 piece of onion and carrot.
Half a kilogram of pumpkin.
4 cloves of garlic.
Milk.
A mixture of dried vegetables and seasonings of your choice (celery root, nutmeg, turmeric, black pepper, ginger, bay leaf).

First, wash and clean all the vegetables. Sauté onions and carrots in butter (butter). Then add chopped garlic, a mixture of dried vegetables, bay leaf and pumpkin, cut into pieces. Add a little milk and then simmer until the pumpkin is soft. When the pumpkin begins to fall apart, grind everything in a blender, add salt and spices. Dilute the soup with milk to the required thickness. Bring to a boil again. When serving, decorate with herbs, tarragon or mint leaves.

Pumpkin soup with bell pepper

This is a classic version of creamy pumpkin soup. It is a low-calorie dish, as it does not contain high-calorie foods inherent in ordinary soups (potatoes, cream, flour). The soup is made from vegetables without adding fat or oil. This only improves its taste. The result is a light and savory pumpkin soup. Due to the small amount of ingredients that make up the soup, the taste of pumpkin is fully revealed.

Required Products:

Half a kilogram of pumpkin.
1 piece of carrot and onion.
Tomatoes – 2 pieces.
1 (red or yellow) bell pepper.
Curry, pepper, salt.

Chop the listed vegetables and cook them until tender, adding a little water. Then add chopped garlic. Simmer for 5 minutes. Grind the vegetables to a puree consistency in a blender. Add water (skim milk) to the vegetable puree until it reaches the desired thickness. Add salt and spices. Let the soup boil again, and then let it sit for 10 minutes. At the end of the puree soup, sprinkle with herbs and garlic. This first course can also be given to children, but garlic and spices should be excluded from its composition.

Pumpkin “Poppy” puree soup

This is probably the first time you will try this first dish. After all, it is prepared with poppy seeds! It's hard to believe without trying how delicious this soup is! And its appearance deserves the highest praise. This vegetarian soup will appeal even to people who cannot live without meat for a day. Be sure to prepare!

For 4 servings of soup you will need:

Peel the potatoes and then cut them into cubes. Boil the potatoes with poppy seeds and any spices until tender. Fry carrots and pumpkin in oil for 15 minutes. Add the fried vegetables to the potatoes, let them boil again and remove from the stove. We wait for the pumpkin soup to brew and grind everything in a blender. Add water to the desired thickness. Salt and pepper. You can serve!

Pumpkin-tomato cream soup

This soup is ideal for the beginning of September, when there is an abundance of mature vegetables. Treat yourself to this healthy and tasty dish!

Products for 4 servings:

Half a kilo of pumpkin.
Half a kilogram of tomatoes.
3 garlic cloves.
Sunflower oil - one and a half tablespoons.
Rosemary leaves - half a tablespoon.

After peeling and seeds, cut the pumpkin into cubes and fry in oil for 10 minutes, and then simmer for 5 minutes over low heat. Place chopped rosemary leaves, tomatoes (without peel and finely chopped) and chopped garlic into the pumpkin. Bring to a boil and simmer for another 5 minutes. Salt, pepper, remove from heat. Grind with a blender, dilute with water or skim milk to the desired thickness. Garnish the puree soup poured into a plate with chopped herbs. Bon appetit!

Pumpkin soups are sunny, tasty and give you a great mood! This is especially valuable in winter, when you really want warmth and lack vitamins. In addition, preparing pureed soups does not take much time. Try cooking this dish right now!

Ingredients for 2 servings:

– peeled pumpkin – 300 g,

– onion – 1 pc.,

– chicken broth – about 300 ml (you can use water),

– fresh dill – 2 sprigs,

– salt and pepper – to taste.

It is best to cook pumpkin soup in a saucepan. Place onion and carrots, not too finely chopped, into circles on the bottom. Pour a small amount of vegetable oil into a saucepan. Place on low heat and simmer the vegetables with the lid closed for about ten minutes until they become soft. The fire should be low so that the vegetables are not fried, but stewed.

So, the onions and carrots are ready. They became softer.

Now cut the pumpkin into cubes. Place in a saucepan. You can add salt right away.

Pour in chicken broth. It should not cover vegetables. After all, during the cooking process the pumpkin will also settle and release juice. We don't need a lot of liquid. Place the future pumpkin soup on moderate heat and simmer for 15 minutes until done.

When the pumpkin is soft enough, remove from heat. Throw chopped dill into the soup. If you like soups with garlic, you can add crushed garlic at this stage.

Next, if there is excess liquid in the soup, use a ladle to pour it into another container. We will add more if necessary. Now, using a blender (immersion), we puree the contents of the pan. We make the consistency as you like. Some people like thicker puree soups, while others prefer the opposite. So it's a matter of taste here.

Here we have a bright, tender and aromatic puree soup. Very tasty. Pumpkin and carrots gave him color. And the greenery made small inclusions. Put the soup back on the fire to warm it up a little more. But this is optional. You can safely start eating immediately after pureeing.

dieta-prosto.ru

How to make diet cream soup from pumpkin for losing weight?

This vegetable was eaten 5000 BC; Indian tribes began to breed it. The pulp was baked over a fire, the peel was used to make dishes, and oil was squeezed from the seeds. Wild pumpkin still grows in its original form in South America.

In Ukraine and Russia, pumpkin began to be grown in the 16th century. It has not taken root throughout Russia due to the climate - it is a heat-loving plant, but in Ukraine it is still considered a national vegetable and a variety of dishes are prepared from it at all times of the year.

Thanks to its durable peel, it can be stored until spring. 22 varieties of this plant have been bred for growing in the garden. The size of cultivated varieties can reach 1 m in diameter, and sometimes more.

There are a huge amount of useful substances in pumpkin pulp. Vitamins of almost all known groups, micro- and macroelements - potassium, calcium, iron and others. It owes its nutritional value to carbohydrates and proteins, and its sweetness to sugars. With the help of this vegetable, people recover from gastrointestinal diseases; it helps to keep gout and gallstone disease in a state of long-term remission. Stops the development of atherosclerosis and tuberculosis, is a diuretic, and accelerates metabolic processes.

Pumpkin juice has antioxidant properties, activates the immune system, and reduces the manifestations of toxicosis. Pumpkin seeds are used as an anthelmintic and hepaprotective agent.

Dietary pumpkin soups must be included in the diet of patients in the recovery stage and those losing weight in order to relieve them of excess weight. Pumpkin soup can be cooked on the stove and in modern pans - pressure cookers and multicookers; the beneficial properties are completely preserved.

Recipe for dietary pumpkin soup for pancreatitis

Features of nutrition for pancreatitis:

dishes should consist of pureed products;
food only of uniform consistency;
Do not heat food above body temperature.

From the last point it follows that the taste of the dishes must be excellent, otherwise you will not be able to swallow a single piece. Dietary cream of pumpkin soup, when prepared correctly, meets all these rules - its consistency is elastic, its taste is delicate, and its soft yellow color is pleasing to the eyes.

Ingredients for soup for pancreatitis:

main product – 400 g;
2 potatoes;
butter – 20 g;
milk – 300 g;
wheat flour – 1.5 tablespoons;
eggs – 4 pieces;
vegetable broth – 600 ml.

Everyone adds salt according to their own taste.

The potatoes are cut into cubes and cooked until half cooked;
Melt the butter in a frying pan with salt;
The pumpkin is cut into cubes, like potatoes, and added to the pan with the potatoes, cooking together until tender;
Drain the water so that it does not cover the surface of the vegetables;
Make puree soup directly in the pan by grinding the ingredients with a blender. If you don’t have a blender, then mash the vegetables by hand, and then beat everything with a whisk;
Add butter and cream, and whisking constantly, bring to a boil.

Cool diet pumpkin soup before serving.

Pumpkin recipe for losing weight

On the kitchen surface should be:

pumpkin, diced – 300 g;
tomatoes - 2 pieces, if they are medium in size;
carrot – 1 piece;
leek – 1 piece, can be replaced with an ordinary onion;
cream 10% small package;
butter;
garlic – 2-3 cloves;
greens - cilantro, parsley, celery.

For taste, you can add ginger root, fennel fruits, any spices - to your own taste. But you shouldn’t add salt - salt retains water, and the goal is to lose weight.

The pumpkin, along with the onion and - if you have it on hand - fennel fruit are sautéed in butter in a frying pan until medium soft - this takes 8-10 minutes. Then, grated carrots, chopped and blanched tomatoes are added to a container that should not be removed from the heat, and then boiling water is added. There should be enough liquid to completely cover the vegetables. Boil over low heat until cooked, grind the contents of the pan with a blender. Turn off, add cream, chopped garlic, beat everything well. Sprinkle with herbs when serving.

You can prepare dietary pumpkin soup in a slow cooker. This is one of the simplest dietary dishes to prepare and is extremely easy.

There are few ingredients: 300-400 g of pumpkin, onion - a small onion, ground ginger - half a teaspoon, salt and water.

Cut the pumpkin into medium cubes, add water so that it reaches the top of the vegetables, and put the pan on the “stew” mode. After 20 minutes, open, add onion and ground ginger, bring to full readiness.

You can whip the soup into cream in a slow cooker, but if there is a fear of damaging the delicate surface of the bowl, pour it into another container. You can serve after it has been brought to a homogeneous consistency, adding herbs, low-fat sour cream and spices.

When preparing any pumpkin soup in a slow cooker, it is best to set the “stew” mode and add all the vegetables at the same time. Another soup for losing weight gourmets. The cooking technology is exactly the same as for other pumpkin soups with a creamy consistency, and a new spicy taste is obtained due to additional ingredients.

Pumpkins are taken 1/3 less than for a simple diet soup, and zucchini is added to this third.

Bell pepper;
fennel fruit;
tomato;
3 cloves of garlic;
chicken bouillon;
glass of sherry;
cheese – 50 g;
hot pepper - ground.

The selection of herbs is of great importance.

It is advisable to prepare rosemary, Provençal herbs, and basil in advance. This soup needs to be salted.

After the vegetables are cooked, the water is drained and replaced with meat broth, diluted in half with wine. Beat in this state so that all ingredients are thoroughly soaked. Then add garlic and herbs, mix everything well again.

Before serving, sprinkle the dish with herbs and grated cheese. Soup prepared according to this recipe can replace 3 dishes at once in the lunch menu of those losing weight: first, second and appetizer.

Rules for preparing creamy pumpkin soups

To prepare dietary soups, the same algorithm is used:

If the vegetable ingredients added to the pumpkin require longer cooking than the main product, and the soup is cooked in a regular saucepan, they are boiled first. When cooking in a slow cooker or pressure cooker, add all ingredients at the same time;
Grinding is required into the ingredients together at the ready stage;
Dressing - sour cream, cream or milk - is added after turning off the gas or power.

Creamy pumpkin soup should have a thick and uniform consistency, such that it can be drunk. If there are lumps or the consistency is uneven, then the dish is not suitable for food.

People who suffer from gastritis with low acidity and those who have a history of diabetes should not include pumpkin in their diet.

pohudeemsami.ru

Culinary recipes

Health benefits of pumpkin soup

Pumpkin is a wonderful fall vegetable rich in vitamins. It is well absorbed by the body, giving it strength and vigor.

Pumpkin is great for preparing dietary dishes. It is absolutely calorie-free and rich in fiber, used for baby food and for medicinal purposes. Pumpkin juice and seeds are very beneficial for digestion.

There are many different recipes for pumpkin dishes that retain its beneficial properties, including baked pumpkin, pumpkin soup, salads and side dishes.

The most popular pumpkin dish that is used in many diets is pumpkin soup. This soup will diversify the children's menu and help you lose weight. It reduces the feeling of hunger, and its bright color gives you a good mood for the whole day.

In addition, the main ingredient of the soup is stored for a long time without losing its beneficial qualities, which will come in handy more than ever in rainy autumn or cold winter. Pumpkin soup will boost your immunity and help you cope with colds.

Variety of pumpkin soups

The traditional recipe for pumpkin soup includes fatty foods such as cream, sour cream and butter, and flour is added for greater calorie content. This soup has a clear and expressive taste thanks to spices and garlic. Of course, it is not suitable as baby food or a dietary dish.

There are many ways to prepare pumpkin soup, serving options and recipes.

The most common options for pumpkin soups that can be found on the menus of various restaurants and cafes are classic pumpkin soup, French puree soup, vegetarian pumpkin puree soup, and the healthiest one is dietary pumpkin soup.

All these soups differ in the base broth and the amount of spices in them. Vegetarian and dietary pumpkin soups are prepared with vegetable broth and do not contain frying, while the classic English recipe involves a large amount of herbs and spices and frying meat.

Dietary pumpkin puree soup is prepared, like vegetarian soup, exclusively from vegetables; it does not contain harmful fats and is easily absorbed by the body.

Almost any vegetables in their combinations are suitable for preparing dietary pumpkin soup - carrots, bell peppers, potatoes, onions, zucchini, tomatoes, leeks. Celery and fresh herbs are used as a dressing for dietary soup.

Dietary pumpkin puree soup can be easily prepared at home, it will not take much time and will bring health benefits.

Dietary pumpkin puree soup according to the classic recipe

To prepare dietary pumpkin puree soup according to the classic recipe you will need:

0.5 kg peeled pumpkin;
1 medium sized onion;
1 medium carrot;
1 bell pepper;
2 tomatoes;
3 cloves of garlic;
curry;
salt and spices to taste.

All components of the soup must be cut into large cubes and boiled until tender in a small amount of salted water.

Add chopped garlic to the vegetables and simmer for 5 minutes, then grind in a blender until pureed.

Dilute the resulting puree with boiled water to the desired consistency, add curry and spices.

Let the resulting mass boil and cook for 5-10 minutes.

You can serve dietary puree soup with fresh vegetables and bran croutons.

Dietary pumpkin puree soup for children

For dietary pumpkin puree soup intended for children, all the same ingredients are used as for the classic one, with the exception of curry, garlic and hot spices.

When preparing vegetables for cooking, the peel of the tomato is removed, and the pumpkin is thoroughly cleaned of pulp and seeds.

The process of preparing baby pumpkin puree soup is longer; before chopping the vegetables in a blender, they must be boiled for at least 20-25 minutes.

When cooking puree diluted with water, 20-30 minutes should pass from the moment it boils so that the vegetables are well boiled and easily absorbed by the child’s body.

Dietary pumpkin puree soup for weight loss

This recipe for pureed pumpkin soup is perfect for those who want to lose extra pounds. It is low in calories, although it contains fats that are necessary for normal metabolism during weight loss.

To prepare it you will need:

250 g pumpkin;
1 tbsp. spoon of olive oil;
2 cloves of garlic;
1 carrot;
1 onion;
1 tomato;
cilantro, dill, parsley;
salt, pepper - to taste;
1 tbsp. spoon of cream 10%.

Diced pumpkin and onions are stewed in heated olive oil for 5 minutes.

To these are added chopped carrots and peeled tomatoes, herbs and a little water so that it covers the vegetables.

Everything is cooked for 10-15 minutes under the lid.

The vegetable mass is crushed to a puree, and seasonings and spices are added to it.

Before serving, the dietary soup is seasoned with cream and decorated with tomato cubes.

These simple recipes for dietary pumpkin puree soup are easy to make and will delight you with their tenderness and mild, pleasant taste.

eda-zakuska.ru

Pumpkin puree soup - recipes

Pumpkin soup - recipe with photo

The unique property of pumpkin is its ability to retain its own recognizable taste and at the same time be successfully combined with all sorts of additional ingredients and spices. In addition, this healthy vegetable can be stored for a long time indoors and on the balcony. Cut pumpkin can be stored in the refrigerator for up to 10 days.

The technology for puree soups with pumpkin pulp comes down to baking, boiling or stewing the ingredients until tender, combining them with the broth in the required quantity and processing with a blender until smooth. Depending on the type of broth and additional components, vitamin-rich, low-calorie, nutritious or sweet dishes are obtained.

First soup vegetarian, prepared according to the following recipe:

600 g peeled pumpkin;
two red onions;
head of garlic;
large carrots;
two small tomatoes;
half a teaspoon of curry;
ground black pepper;
salt;
three tablespoons of vegetable oil (optimally olive oil);
two tablespoons of soy sauce (natural, without dyes or preservatives);
vegetable broth or water;
pumpkin seeds.

Peel the onions and carrots, cut into 4 parts. Cut the pumpkin into the same size. Separate the garlic cloves, but do not peel them.
Sprinkle this entire vegetable company with oil, soy sauce and bake in the oven for half an hour at 200 degrees, stirring from time to time.
Remove the cooked vegetables, peel the baked garlic and place everything in a saucepan.
Add chopped tomatoes, freed from peels and seeds, as well as seasonings - salt, pepper, curry.
Add vegetable broth or water until the liquid covers the vegetables. Boil and cook for 10 minutes over reduced heat.
Grind with a blender until smooth.
Pour into bowls and decorate with peeled pumpkin seeds.

Pumpkin puree soup second, with cream, will require the following products:

300 g pumpkin, freed from peel and seeds;
two medium-sized potatoes;
bulb;
a clove of garlic;
half a glass of dry white wine;
half a glass of cream;
liter of chicken broth
two tablespoons of vegetable oil;
grated ginger - teaspoon;
nutmeg - half a teaspoon;
ground black pepper;
salt.

Peel the potatoes, rinse and cut into cubes. Cut the pumpkin in the same way.
Remove the onion and garlic from the shell, chop, fry in oil in a saucepan with a thick bottom for 3 minutes
Add pumpkin and potato cubes to the onions and garlic. Brown them a little
Pour wine and broth over the vegetable mixture, season with grated ginger, cook for 25 minutes
Bring the soup to a puree consistency with an immersion blender, add salt and pepper with nutmeg, pour in the cream. Cook for 3 minutes.
When serving the prepared pumpkin puree soup, add sour cream to it.

The resulting dish is somewhat contrary to strict dietary rules due to the frying of foods. Its energy value higher than in the previous example, at least for 20 units.

Third soup sweet, has a simple recipe:

half a kilo of peeled sweet pumpkin;
3 tablespoons sugar;
a glass of milk;
cinnamon stick or vanilla pod;
sesame seed;
fresh berries.

Coarsely chop the pumpkin pulp, place in a saucepan, sprinkle with sugar, pour in milk, add cinnamon or vanilla.
Boil and cook for half an hour over low heat.
Remove the cinnamon (vanilla), grind the mixture with a blender.
Pour into plates, add washed, dried berries and sesame seeds.

This puree soup is appropriate only in diets that do not limit sugar intake.

Dietary options

Thanks to this set of valuable properties, yellow-orange pumpkin-based puree soups heal and cleanse the body. By enriching their composition with low-calorie vegetables, you can get dietary first courses that reduce weight, and with meat broths, such soups fit well into diets for muscle nutrition.

Maximum scope for culinary creativity

Pumpkin soups of all types can include a great variety of additional ingredients:

Other vegetables - zucchini, rutabaga, cabbage of all varieties, sweet potatoes, green peas, sweet peppers, leeks and chives, dill, parsley, celery, cilantro.
Hard and soft cheeses, including blue, parmesan and processed.
Alcohol - not only the dry white wine given in the second example, but also stronger drinks - sherry and cognac (included in the recipe for the famous Lyon pumpkin soup).
Cereals – semolina and rice. They are introduced into dietary rations with caution.
Meat and fish - as the basis of broths, as well as added in pieces or mixed into dumplings. Low-fat varieties are acceptable in recipes for protein diets.
Seafood – shrimp, mussels and squid.
Chicken eggs, sometimes whites or yolks separately.
Flour, starch are additional thickeners. Not recommended in most diets.
Milk, yogurt and butter.
Legumes – beans and lentils.
Fruits and fruits - lemons and lemon juice, apples, pears, coconut milk, oranges, a variety of seasonal berries.

Nuts and seeds, including walnuts, hazelnuts, almonds, as well as sesame and pumpkin seeds mentioned in the recipes.
Mushrooms – champignons, oyster mushrooms and various forest mushrooms.
Toasted or toasted bread.
Dry spices - thyme, basil, sage, bay leaf, rosemary, cumin, cardamom, turmeric, coriander, paprika, chili, red pepper, anise, marjoram, oregano.
Dried fruits - dried apricots, raisins in sweet versions of pumpkin soups.

How to make pumpkin puree soup - video

The presented video demonstrates the very colorful and confident production of pumpkin puree soup with a small amount of ingredients. It contains only pumpkin pulp, onions, carrots, onion-celery vegetable broth and a moderate amount of salt. The ingredients are briefly fried in olive oil. The finished dish is decorated with the finest pumpkin chips.

Pumpkin is a unique vegetable that goes with almost all culinary styles. Thanks to this versatility, using healthy pumpkin pulp, rich in vitamins, minerals and fiber, you can prepare both low-calorie soups for those losing weight and nutritious protein-vegetable mixtures for exercisers.

www.davajpohudeem.com

Dietary pumpkin puree soup: recipes

Trying dietary pumpkin puree soup recipes will be useful for both young adherents of a healthy diet and the older generation. This age range is covered by this orange vegetable due to its beneficial properties, digestibility, and availability of the product.

So, this vegetable from the famous fairy tale is truly magical. If we talk about an affordable, healthy product whose juicy, dense pulp contains a list of vitamins and elements, then pumpkin is the leader on the list.

Vitamins of the group: A, B, C, D, E simply overwhelm pumpkin, so it is useful for eating, preparing healthy dishes, and treating many chronic diseases. Advantage: With an abundance of useful macro and microelements, filled with vitamins, pumpkin has a low calorie content - 22 Kcal per hundred grams of weight, which makes the vegetable popular for use in dietary recipes.

You can visualize the nutritional value of 100 grams of pumpkin like this:

The order of the numbers indicates the successful possibility of creating a diet menu for those who want to normalize weight.

If you decide to improve the functioning of your gastrointestinal tract, improve the condition of your skin and give it an elegant shape, we suggest losing weight with puree soup made from pumpkin pulp.

Losing weight on pumpkin is delicious

And besides the pleasures of taste, by eating pumpkin dishes, you will also derive great benefits:

Strengthen your immune system.
Improve your skin condition.
Remove excess fluid from the body.
Lower your cholesterol levels.
Normalize your weight.

Agree, there are worthy arguments in favor of eating a meaty vegetable.

If at this moment you imagined yourself in a pumpkin, like Cinderella, next to the ball, you are practically right. By consuming this vegetable wisely, you can easily lose several kilos of excess weight.

Pumpkin menu

You can diversify your pumpkin diet with various dishes:

a) pumpkin salads;

b) vegetable stew with the addition of pumpkin;

c) baked pumpkin desserts;

Let’s focus on the latter and present you with a creamy soup for weight loss made from a pumpkin base. There are several recipes for the first course. Let's get acquainted with the easiest to prepare, consisting of available ingredients.

Cream soup No. 1

Peeled pumpkin pulp – 500.00 gr.
One medium onion.
One spoon of olive oil.
Low-fat chicken or vegetable broth – 700.00 gr.
Curry powder, a pinch of salt.

Sauté diced onion in olive oil. Then add chopped pumpkin and grated carrots into cubes. Lightly add salt and crush the curry. Simmer in a frying pan with a lid for 10-15 minutes. Then lower the contents of the frying pan into the boiling broth and cook over medium heat for 15 minutes. Then reduce the heat and cook for another 10 minutes. Next step: puree the soup using a blender and garnish with a sprig of dill. Delicious, dietary soup is ready.

At the same time, the calorie content of such a plate (300 g serving) will be only 120 cal. Those. 100 grams of food contain 40 kcal.

Cream soup No. 2

Wonderful Lenten puree soup includes:

400.00 g baked pumpkin pulp.
1 glass of skim milk.
Two sprigs of parsley.

Cut the pumpkin pulp into matchbox-sized pieces and bake in the oven until cooked. Turn the cooled pulp into porridge with a blender, combine with a glass of low-fat milk and bring to a boil. When serving, garnish with parsley. Used both cold and chilled. It has low calorie content: 25 Kcal per 100 g.

You are familiar with dietary pumpkin puree soup recipes: by creating a menu of the presented dishes, adding portions of baked apples with cottage cheese, pumpkin with lemon and honey, you will cleanse your body and get rid of three or four kilos of excess weight in a week.

Get slim with pumpkin, be beautiful and healthy. Now you know how to prepare dietary pumpkin puree soup, recipes are always available to you.

How to make nettle soup recipe Fat burning celery soup recipe

Readers of the article will get acquainted with recipes for pumpkin dishes that are used in dietary nutrition. They will help diversify your diet, since you can use this product to prepare various salads, soups, cream soups, omelettes and other dishes, the recipes of which are indicated in the text.

Is dieting expensive, exhausting and difficult? Pumpkin will help dispel all these myths, since dishes made from it are not only healthy, but also tasty food. Extraordinarily tasty salads, delicate puree soups, original main courses and magnificent desserts containing a minimum of calories - isn’t this a dream?

Why is pumpkin used for weight loss?

“Cheap and cheerful” - this is what you can say about the use of pumpkin in dietary nutrition. Its fruits, in addition to vitamins C, B, beta-carotene and acids (pantothenic and folic), contain vitamin T or carnitine. It is responsible for the metabolic processes of the body. It is also called “anti-obesity”, that is, this miracle vitamin helps the body maintain a healthy weight.

In addition to all its advantages, pumpkin can be stored for a long time - it easily tolerates storage from autumn to early summer. Nutritionists recommend going on a pumpkin diet at the end of winter, when the body is very lacking in vitamins.

Dietary pumpkin salads

Pumpkin, banana, apples

The plant goes very well with citrus fruits, pineapples, grapes and not only other fruits, but also berries. It easily absorbs their aroma. Therefore, you can prepare the following salad:

Grate 250 g pumpkin on a coarse grater;
Thinly slice the apple and banana;
Finely chop the red onion and parsley;
Add one tablespoon of 9% table vinegar, vegetable oil, orange, lemon or lime juice;
Pour 3 tablespoons of sugar-free yogurt or yogurt or bio-yogurt.
Mix the ingredients and let the salad sit for about half an hour.

Pumpkin, apple, nuts

For the salad you will need:

300 g pumpkin, cut into small (about 1 cm) cubes;
one apple, cut into the same cubes as the pumpkin;
30 g chopped nuts;
for dressing - 1 tbsp. l. lemon juice and 2 tbsp. l. honey

Mix everything well and let soak for 30-40 minutes.

Pumpkin, tomatoes with milk sauce

What you need to make the salad:

300 g grated pumpkin;
3 medium sized tomatoes, thinly sliced;
1 onion, cut into thin half rings;
several lettuce leaves;
salt, pepper, spices to taste.

To prepare the sauce, you will need the following products:

low-fat cottage cheese – 1/3 cup;
milk – 0.5 cups;
sugar – 1 tsp;
mustard powder – 1 tsp.

Preparation of the sauce: rub the cottage cheese through a sieve or grind it twice in a meat grinder, mix it thoroughly with milk, add mustard powder, sugar, and salt. Mix with other ingredients. Let stand for 10-15 minutes.

Pumpkin, apple, cranberry

For the salad take:

300 g pumpkin, pre-grated on a coarse grater;
medium-sized apple, peeled and grated on a coarse or fine grater;
100 g cranberries (fresh or frozen), pureed through a sieve;
1 tbsp. l. honey

Mix all the ingredients and the salad is ready!

Pumpkin, onion, horseradish

Grate 400 g of pumpkin on a coarse grater;
Mix with 1 tbsp. l. grated horseradish, you can take it already prepared, and with a finely chopped onion;
Add finely chopped parsley, dill, a few onions, and maybe cilantro;
Add salt and pepper to taste;
Season with a mixture of 1 tbsp. l. vegetable oil and 1 tbsp. l. ready-made mustard, it will be piquant if you use Dijon mustard.

Pumpkin, celery

Grate the pumpkin using a coarse grater, and then cut the celery into small cubes or sticks in the same amount (see also -). Add one large, grated apple, preferably sweet and sour, add one tbsp. l. lemon juice, season with plain yogurt or vegetable oil.

Dietary pumpkin soups and puree soups

A diet is, first of all, properly organized nutrition, which will not be complete without soups. Pumpkin soups help cleanse and heal the body; they are rich in vitamins and fiber.

Nutritionists advise choosing ripe pumpkin fruits. During the period of full ripeness, they are richest in vitamins beneficial to our body, especially carnitine.

Diet pumpkin soup

Since it is advisable to eat this soup freshly prepared. All products are given for one serving of soup:

a piece of pumpkin approximately 100 grams;
100 g zucchini;
2 pieces of carrots;
1 bell pepper;
1 onion.

Boil pumpkin, zucchini, carrots and peppers in water, adding a large pinch of salt. Separately, blanch finely chopped onion and grated carrots. Add the roast to the soup. You can sprinkle with finely chopped herbs, season with low-fat cream or add a small piece of butter.

The presence of butter and cream in soups promotes the absorption of fat-soluble vitamins.

Pumpkin puree soup with vegetables

For 300 g of pumpkin pulp, take one medium-sized onion, one not very large carrot, 2-3 ripe tomatoes, 1-2 teeth. garlic, herbs. Prepare according to this recipe:

Cut the pumpkin into cubes and simmer with vegetable oil under a closed lid;
When the pumpkin becomes soft, add finely chopped onion and garlic passed through a press;
Simmer for another 5 minutes;
Dice the carrots, tomatoes, finely chop the greens and add to the pumpkin;
Let simmer for 3 minutes and add a small amount of water;
After 15 minutes, remove and grind with a blender.

Serve the soup with low-fat cream.

Pumpkin soup with milk

Rinse a small pumpkin thoroughly and pierce it in several places with a knife or knitting needle. Place in the oven to bake. When ready, remove the pulp and pass through a sieve. Add boiled milk and a pinch of salt to the pumpkin puree. If desired, you can add a small piece of butter.

Pumpkin puree soup with apples

Blanch a finely chopped onion in vegetable oil, add two apples to the onion, previously peeled and cut into cubes or slices, about one kilogram of chopped pumpkin pulp. Pour in 1-1.5 liters of vegetable broth, add salt and simmer over low heat. When the pumpkin and apples become soft, grind the contents in a blender, season with cream, sprinkle with herbs.

Read also:

Dietary pumpkin dishes in a slow cooker

Pumpkin fruit dishes prepared in a slow cooker are so rich and tasty, as if they were cooked in a Russian oven. In a slow cooker you can prepare pie, stew, soups, desserts and a lot of other pumpkin dishes.

Pumpkin with garlic

To prepare the dish you will need:

about 600 g pumpkin pulp;
2-3 teeth. garlic;
1/3 cup rast. oils;
1 tbsp. l. dried green basil;
salt, pepper, preferably white (to taste).

Place pumpkin cut into small slices into a multicooker cup. Mix the oil and garlic squeezed through a garlic press with basil, salt, pepper, let stand for 15-20 minutes. Afterwards, pour into the bowl with the pumpkin. Close the multicooker and set it to “Baking” for an hour and a half.

Pumpkin with beef

0.8 kg pumpkin cut into cubes;
Cut 0.5 kg of beef into portions and fry for 15 minutes in the “Frying” or “Baking” mode;
Remove the meat and blanch the chopped onion in this oil;
After 5 minutes, pour 1 tbsp into the bowl. l. chopped fresh ginger, 2 cloves. garlic, pepper, cinnamon, salt, cumin;
Cook in the “Stew” mode for 80 minutes.

Pumpkin goes great with cinnamon and curry. In addition, combinations with these spices have healing properties - with cinnamon it normalizes high blood pressure, and with curry it cleanses the blood well. About the benefits of cinnamon -.

Omelette with pumpkin

Beat two chicken eggs with salt and 1/3 cup. milk. To make the omelette more fluffy, beat the whites separately, adding a little salt to them and the yolks separately, then carefully combine and beat again. Place the chopped pumpkin in a bowl. Pour in the egg and milk mixture. Set the “Baking” mode for 20 minutes, and the “Steam” mode for 30 minutes.

Other dishes with pumpkin for weight loss

Pumpkin puree with apple and cinnamon

Cut the pumpkin pulp into pieces, place on foil and wrap. Cut 2-3 peeled apples into slices and also place on foil and wrap. Bake in the oven (apples - 10, and pumpkin - 15 minutes at 220 degrees). Beat with a blender into a fluffy puree, sprinkle with cinnamon.

Pumpkin baked in a pot

Cut 300 g of pumpkin and place 1/3 on the bottom of the pot, then pour the following products into the pot in the indicated order:

100 g dried apricots;
a tablespoon of honey;
1/3 pumpkin;
prunes – 100 g;
a tablespoon of honey;
leftover pumpkin;
100 g raisins;
a tablespoon of honey.

After this, you need to add 3 tablespoons of water, close the lid and place in a preheated oven for 40-50 minutes at 180-200 degrees.

Stuffed pumpkin

To stuff, take a small round pumpkin, cut off the top, and peel out the seeds. Fry pieces of chicken breast fillet with onions and carrots. Place in the middle of the pumpkin, cover the top with food foil. Bake in the oven for one hour at a temperature of about 160 degrees. At the end, you can sprinkle the dish with cheese, then bake for another 1-2 minutes.

Freshly squeezed pumpkin juice is not only healthy, but also very tasty and has medicinal properties. It is drunk for diseases of the kidneys, liver, and gastrointestinal tract.

Video recipes with pumpkin

An interesting recipe for a delicate cottage cheese casserole with pumpkin - an excellent option for a fitness diet:

Step-by-step preparation of an incredibly tasty and unusual dietary snack of pumpkin with vegetables:

Pumpkin is an excellent dietary product, rich in various vitamins and microelements. This magical product will not only help you lose weight, but also relieve depression, because pumpkin is an excellent antidepressant, even its appearance, so bright, warm and sunny, can lift your spirits in the gloomiest and grayest weather.

Dietary pumpkin puree soup is an excellent option for a healthy, tasty and low-calorie dietary dish. Pumpkin is very useful because it contains a huge amount of vitamins (including rare ones) and other substances that have a beneficial effect on the body. It can be eaten in any form: boiled, raw, baked. You can also eat seeds and drink pumpkin juice. And in the process of losing excess weight, its benefits are invaluable. Pumpkin is low-calorie and perfectly removes excess fluid and toxins from the body. Even if you don’t set yourself a goal to lose weight and you feel great, a light diet pumpkin soup will be an excellent preventive measure for good health.

A simple recipe for diet pumpkin soup

Ingredients:

Preparing dietary pumpkin soup

Pour a small amount of water into the pan. Add grated carrots and chopped onions. Simmer the vegetables under the lid. At this time, grate the pumpkin and pour it into the pan. Simmer the vegetables until cooked, adding a little water if necessary. Then grind with a mixer or blender until smooth and dilute with milk or cream to the desired thickness.

If you use cream, then pour it into the soup, and then bring it to the desired thickness with water. Heat the diet pumpkin puree soup again, add salt and add chopped herbs. It turns out to be a very tasty, delicate dietary pumpkin soup. With cream, of course, the dish turns out more tender, but in order to reduce calorie content, we recommend preparing it with milk. The recipe for dietary pumpkin soup can be taken into account by all mothers who cook for small children.

Dukan pumpkin soup

After the famous French nutritionist Pierre Dukan published his book “The Dukan Diet,” millions of people around the world began to successfully use the basic principles of this diet. We will not delve into the theory, but will look at the method of preparing one wonderful pumpkin soup according to Dukan.

Ingredients:

600 gr. shrimp, 400 gr. pumpkins
1 onion, 1 liter of broth (meat or vegetable)
100 gr. skim milk
2 tablespoons soy sauce, lemon juice
2 cloves garlic, salt, pepper, parsley

Method for preparing pumpkin soup according to Dukan

We clean the shrimp: separate the legs, heads, and shells. It is customary to leave the tails. Place the shrimp on its back and make a cut with a sharp knife without completely cutting through the shrimp. Remove the insides and rinse with water. Then the seafood needs to be marinated. The minimum time for marinating is one hour, the maximum is a day. Place the shrimp in a pan, add soy sauce, lemon juice, and chopped garlic. You can prepare any other marinade that you like best.

Peel the pumpkin and onion and cut into pieces. Place the vegetables in a saucepan, add broth and cook until the pumpkin softens. At this time, turn on the oven to heat up. Pour some of the liquid into another pan, puree the pumpkin with a blender or rub through a sieve.

Add salt, pepper, milk, stir and add a little more broth if the dish turns out to be too thick.

When the oven heats up, drain the marinade from the shrimp and bake them in a suitable container. Pour the soup into bowls, place hot shrimp on top, and garnish with parsley. This is such a simple and at the same time original dietary pumpkin puree soup that we have made.

Another recipe for pumpkin soup - for weight loss

To prepare we will need:

2 kg. pumpkin, 1 head of garlic
1 onion, 1\2 pcs. fennel
2 stalks of celery, 1 tomato
basil, pumpkin seeds
olive oil for frying

Making pumpkin soup for weight loss

Chop the onion, fennel, and celery as desired. Chop the garlic finely with a knife and fry it in olive oil. Add the chopped vegetables to the garlic, stirring occasionally, and simmer over medium heat. Peel the pumpkin and cut into pieces. Peel the tomato and cut into pieces. Add the pumpkin and tomato to the vegetables and simmer for 20 minutes until soft. Then puree all the ingredients and bring to a boil, add salt and pepper.

Roast pumpkin seeds in a dry frying pan. Pour the soup into bowls. Serve pumpkin soup for weight loss with seeds and garnish with basil.

If you are interested in a non-dietary option, then add croutons and heavy cream made from baguette to the soup.

Children's pumpkin soup

To prepare puree soup for babies, you need to take 250 grams. pumpkins, 1 potato, 1 carrot, half a glass of water, half a glass of cream or milk, salt, dill.

We thoroughly wash all the vegetables and cut them into pieces. Pour water into a saucepan and bring to a boil. We put the carrots in first, then the potatoes, then the pumpkin. Add a little salt to taste. Cook for about half an hour until the vegetables soften. When the mixture has cooled a little, grind it with a blender. Heat again for 5 minutes, after adding cream/milk, herbs, and stirring. Baby pumpkin soup is ready.

Children's pumpkin soups can be prepared in several variations:

pumpkin soup without other vegetables;
pumpkin-potato soup: potatoes help thicken the consistency;
carrot-pumpkin;
pumpkin-potato-carrot.

Prepare dietary pumpkin soup for your children and yourself as often as possible. The recipe for this dish in other variations is presented in our “Broths and Soups” section.