Pumpkin soup is quick and tasty: step by step recipes for cooking. Pumpkin puree soup recipe from Yulia Vysotskaya Pumpkin soup from Yulia Vysotskaya

Recipe for pumpkin puree soup with chicken - with photo

Delicious pumpkin puree soup with chicken can always be prepared for lunch or dinner on a rainy autumn day or in winter, when a blizzard is raging outside the window. At such a moment, there is nothing better than a bowl of hot, fragrant and very satisfying pumpkin soup. We picked up a simple recipe for soup with pumpkin and chicken - no special culinary skills are required to prepare the dish. The main feature of such a bright healthy soup is the presence of a rare vitamin T in its composition, which improves metabolism and blood clotting, as well as the formation of platelets. According to our recipe with a photo, you will get a diet pumpkin and chicken puree soup - a real “find” for gourmets who know a lot about healthy and tasty food.

Ingredients for Chicken Pumpkin Soup Recipe:

• chicken meat (thigh or drumstick) - 2 pcs.
• bulb - 1 pc.
• carrots - 1 pc.
• sweet red pepper - 1 pc.
• fresh pumpkin - 300 gr.
• salt, pepper, ground coriander - to taste
• white bread - 2 - 3 slices
• olive oil - 1 tbsp. l.
• provencal herbs - a pinch

Crackers for soup are prepared from:

How to make Pumpkin and Chicken Soup:

1. We clean the chicken meat from the skin, fill it with cold water (1 l) and put it on the stove. After boiling, remove the foam, add the peeled onion and cook over low heat for about 40 minutes - do not forget to cover the pan with a lid. Salt to taste.
2. We wash the rest of the vegetables for the soup, clean and cut into cubes.
3. We heat the pan with vegetable oil and spread the chopped pumpkin, sweet peppers and carrots. Stir occasionally, fry for about 5 minutes. Pour in water or broth and simmer until the pieces soften.
4. We shift the prepared vegetables into a saucepan and pour in the chicken broth. Then, using an immersion blender, we interrupt the contents into a puree, adding the broth if necessary.
5. We put the pumpkin puree soup on the fire, season with salt, pepper and coriander. Bring to a boil and remove.
6. To prepare crackers, cut the bread into cubes and send it to a preheated dry frying pan. Top with olive oil, sprinkle with spices and fry on both sides - until a delicious golden brown.
7. Put the pieces of chicken meat in portioned deep plates, pour hot fragrant pumpkin soup-puree and throw a handful of crackers. The culinary composition is completed with a spoonful of sour cream and chopped greens - we try it for health!

Diet pumpkin soup for weight loss in a slow cooker - a quick recipe with a photo

Today, the problem of overweight is more relevant than ever - many adhere to the basics of a healthy diet, choosing only healthy foods for their daily menu. Pumpkin rightfully takes second place in the list of natural "helpers" for a slender figure, giving the palm only to grapefruit. Due to the fibrous structure, this bright vegetable, even in small quantities, causes a feeling of fullness, and vitamins and microelements perfectly replenish the body's reserves in the winter. Each housewife will be happy to cook a diet pumpkin soup for weight loss in a slow cooker - according to our quick recipe with a photo.

For a recipe for a dietary pumpkin puree soup in a slow cooker, you will need the following ingredients:

• pumpkin - 500 gr.
• carrots - 300 gr.
• bulb - 1 pc.
• garlic - 2 cloves
• vegetable oil - 2 tbsp. l.
• water or broth - 750 ml
• salt and herbs - to taste

The procedure for cooking soup with pumpkin for weight loss - according to the recipe for a slow cooker:

1. We wash the pumpkin, peel and cut into medium-sized cubes - we also chop the onion. We rub the carrots on a grater, and chop the garlic cloves into slices.
2. Pour oil into a multicooker bowl and put onion, carrot and garlic. Fry for 10 minutes and add pumpkin pieces to the vegetables. We fill the container with water or broth, salt and add a bright “note” of your favorite greens. We set the "Cooking" mode and wait for the signal of readiness.
3. Grind hot pumpkin soup in a blender, and if necessary, dilute with milk. An excellent weight loss and simply delicious dish!

Pumpkin soup for a child 1 - 1.5 years old - recipe on video

In the first years of life, it is extremely important for a child to receive a balanced diet - with vitamins and microelements. Therefore, to help mothers, we have prepared a simple video recipe for healthy pumpkin soup with seasonal vegetables. Such a light soup with fresh pumpkin will appeal to babies 1 - 1.5 years old, as well as older children.

Recipe for spicy pumpkin puree soup with ginger and tomatoes, video

Fertile autumn pleases with generous harvests of vegetables and fruits - let's hurry to enjoy their unique taste in our favorite dishes. Tenderness and spice are the perfect combination in our pumpkin soup recipe, and the sunny color of the dish will cheer you up even on a gloomy rainy day. Discover pumpkin soup with ginger and tomatoes - in the video you will find a step-by-step recipe for this culinary masterpiece.

Lean Pumpkin Soup with Celery - Recipe Video

Pumpkin and celery greatly increase the nutritional value of the "ordinary" vegetable soup, and its taste becomes simply incomparable. In addition, lean pumpkin and celery soup is absolutely safe for the figure. Following the advice of experienced chefs from the video recipe, each beginner will master the preparation of a healthy pumpkin soup.

How to quickly and tasty cook pumpkin soup? We have selected simple step-by-step recipes with photos and videos of pumpkin puree soup - with chicken, carrots, ginger, celery. With the help of our recipe, you can easily cook in a slow cooker or on the stove a tender pumpkin cream soup with cream or a light vegetable food for a baby. So, a delicious soup with pumpkin is the best way to lose weight and a sunny charge of vivacity!

For me, the most autumn dish is pumpkin soup. Light and healthy lunch. There are a lot of cooking recipes. For men, you need something more nutritious, so it is prepared with potatoes or chicken meat. For slender girls and children, you can cook the classic version of the soup or with a vegetable additive.

And for this you can use not even fresh, but frozen pumpkin. It does not lose its taste, and this is important for soup. Also, the consistency of cream or puree is very popular with children. They do not catch pieces of onions or carrots, but eat everything with pleasure. Moreover, you can vary the number of vegetables yourself and make the dish more potato or meat. And for flavor, we will add a few spices and spices.

And also I wanted to show you how you can beautifully decorate soup puree when serving it. It will be at the very end of the article. Well, now it's time to start cooking!

In the classic recipe, quite a lot of pumpkin pulp and a package of cream are taken as the basis. From vegetables, we can add only an onion. You can cook both on water and on any broth. However, on the water, the soup turns out not so rich and fragrant.

Composition:

• 1 kg of peeled pumpkin,
• bulb,
• 6 garlic cloves,
• 5 tsp vegetable oil,
• broth or boiled water - 0.6 l,
• cream package 10% (180 ml),
• salt - 1 tsp

The cooking process will begin with the processing of vegetables. To do this, the pumpkin needs to be washed and rid of the crust. By the end of autumn, it is already quite harsh and we do not need it in a delicate puree-like consistency. We also take out the seeds and dry them. They are useful on their own, but can go for .

Cut pumpkin pulp into medium pieces. And we turn our attention to the onion. We also clean it and grind it into cubes. Finely chop the garlic.

The next step is to fry our vegetables. We will do this in a saucepan with a thick bottom in it, then we will prepare our soup.

Heat up some vegetable oil in a saucepan. Put onion slices in it and fry them until soft.

Throw in the chopped garlic cloves. After a minute, put in the roast and pumpkin. Blanch food for another 6 minutes. Then pour in water or broth so that the liquid completely covers the pieces.

Salt and pepper.

You can add more spices: dried coriander, basil, nutmeg, ginger, dill, etc.

Cook on medium heat for 15-20 minutes. Check the readiness of vegetables.

Pumpkin should be soft and easy to pierce.

It remains only to give the consistency of cream or puree.

To do this, beat the whole mass with a submersible blender. If you have two modes on the handle, then start with the smallest or smaller revolutions. This is necessary so that hot splashes do not fly when grinding the pulp. They can easily burn you, especially if the pot is full to the brim.

For example, I have two modes on my blender handle: Turbo and Standard. I work second first, and turn on Turbo at the very end. When I want to achieve a perfectly smooth consistency.

It remains only to pour our mass of cream. There are no special instructions for them, the main thing is that their taste suits you.

Mix and serve this yummy.

It tastes best when you also put a handful of toast on top. You can buy them at the store or make your own.

We really like garlic croutons. I make them like this. I take a piece of bread or a long loaf (not fresh, but already a little stale). I cut it into pieces.

Separately, I pour a little vegetable oil without smell or melted butter into a bowl. I squeeze garlic, salt into it and shake it. I lower the bread cubes into this bowl and let them dip a little in the fragrant mixture.

I take a baking dish with low sides, cover it with parchment and spread the pieces in oil.

Then I send them to dry in a hot oven for 20-30 minutes (the time depends on the degree of staleness of the bread and the size of the pieces) at a temperature of 180 degrees. If you have a convection mode, then it will speed up the process of drying the bread. Leave the oven door open whenever possible.

Then we take out a baking sheet and sprinkle our soup with fragrant bread.

How to make Pumpkin Soup with Potatoes

Sometimes it is acceptable to add potatoes. With it, you get a more high-calorie and nutritious lunch. I don't always mash potatoes with pumpkin pulp. Sometimes I put it in the soup itself separately so that there is something to chew on.

Composition:

• pumpkin - 0.6 kg,
• 2 potatoes
• onion - 1.5 pcs.,
• 2 tbsp sour cream
• salt pepper.

We prepare the ingredients. We cut the onions into half rings or in any order.

We remove the seeds and skin from the pumpkin and also cut it into cubes.

We also cut the potatoes into cubes.

It is desirable that they be about the same size as the pumpkin. This way they will cook more evenly.

Pour the oil into the pan, let the pieces of onion in it for about a couple of minutes.

We introduce pumpkin and potatoes, leave for another 4 minutes. Then fill with water or broth.

Sprinkle salt and pepper. And cook for another half hour under a closed lid.

Once the vegetables are soft, you can chop them with a blender.

Put a couple of tablespoons of sour cream and taste.

Diet recipe with zucchini

Very low calorie product. A lot of dishes are prepared from them. Combined with pumpkin, they provide more nutrition through fiber, but do not add much to the number of calories.

We will cook from frozen vegetables. I always prepare a couple of bags of zucchini for the winter. So the fruits are cleaned faster, and in winter there is something to add to the soup and stew.

Products:

• 0.5 kg - pumpkin pulp,
• zucchini - 0.5 kg,
• 1 liter of water or stock
• carrot - 1 pc.,
• 1 head of onion
• 2 tbsp tomato paste,
• salt - 0.5 tbsp.

We take out the pulp of pumpkin and zucchini from the freezer. Let them defrost.

At this time, fill the pan with broth and put it on heat.

While the broth comes, randomly chop the carrot and onion.

As soon as the broth boils, we send carrots into it. After boiling, add the onion. Cook on low heat for 5 minutes.

Add zucchini and let them boil.

Then we send the pumpkin there.

After boiling, put the tomato paste into the soup. Add salt and spices for taste.

We cook the mass for 15 minutes. Then grind with a blender to a creamy state.

If the soup turned out to be very thick, it can be diluted with boiled water or broth.

Hearty cream soup with chicken - quick and tasty

Any soup will play with meat in a new way! We will use a little chicken fillet to beautifully decorate the surface of the dish in a plate with it.

Composition:

• 0.3 kg pumpkin pulp,
• 180 g chicken breast or fillet,
• potatoes - 3 pcs.,
• 1 carrot
• 2 bulbs
• 1 tbsp cream or cottage cheese,
• 150 ml milk
• half a package of cream - about 100 ml,
• salt, pepper, oregano, dry herbs - to taste.

Peeled and peeled vegetables are cut arbitrarily.

We put the pumpkin to boil in water until the pulp becomes soft. We drip a little vegetable oil and let a couple of onions on it. Add potato and carrot pieces to it.

After three minutes, fill them with water and cook until the vegetables are completely cooked. The water should slightly cover the pieces. During the cooking process, it will boil away a lot.

As soon as all the vegetables become soft, we mix them in one container and interrupt with a blender.

Add cheese, cream and milk to puree. Cheese can be taken and processed and cottage cheese.

We have very little chicken fillet. We wash it and dry it on a paper towel. Then cut into thin slices so that it boils quickly.

We launch into the soup, which we set to cook on a slow fire until boiling.

Then salt and add spices.

We cook for another 15 minutes at the lowest heat of the stove, try and call the family for dinner.

Cooking option with milk in a slow cooker

Not a single one of my culinary articles can do without a multicooker. This assistant is simply irreplaceable. With small amounts of cooking, you can only do it.

Composition:

• potatoes - 900 g,
• pumpkin pulp - 900 g,
• 1 medium onion
• milk - 350 ml,
• water - 350 ml,
• 0.5 tsp nutmeg,
• salt pepper.

We put the multicooker on the "Frying" mode. It will warm up, and during this time we will have time to prepare the vegetables.
Coarsely chop potatoes, onion and pumpkin pulp.

Pour some oil into the multicooker bowl. As soon as it warms up a little, put our potatoes in it.

After a minute, add the pumpkin. Chop the onion and pour it over the vegetables. Cook vegetables for 12 minutes.
Salt and pour pieces of 400 ml of water. We set the "Extinguishing" mode for 25 minutes.

Then we take out the vegetables and interrupt them with a blender.

We introduce nutmeg.

And pour milk for tenderness.

Spicy pumpkin and ginger soup

Ginger adds a slight spiciness and unusual flavor to pumpkin soup. You immediately get the feeling that you are eating a restaurant dish in some Italy. Indeed, the spices make the dish!

Let's take:

• pumpkin pulp - 0.5 kg,
• 1 carrot
• ginger root - 25 g,
• onion head,
• a third of a glass of milk (about 120 ml),
• water - 250 ml,
• sesame seeds or sunflower seeds.

We clean this red beauty and cut it into cubes.

We cut the carrot into circles. Chop the onion into small pieces.

Pour some oil into a saucepan. Let's heat it up and lay out the pumpkin, carrots and onions. Cook on medium heat, stirring constantly. This will take approximately 6 minutes.

We introduce a glass of water, salt and spices to taste (for example, paprika). Cover with a lid and cook for 15 minutes.

Three ginger root. Add it to the soup and then pour in the milk. Cook for another 5 minutes covered.
Then beat the mass into a puree.

For goodness and beauty, sprinkle with sesame seeds or seeds.

Vegetable soup with broccoli and cauliflower for children

We want to feed our children properly. So that they get fiber, vitamins and trace elements with food. But for some reason, the children themselves are in no hurry to eat broccoli or cauliflower. We have found a way out - add them to the soup.

You will need:

• 0.3 kg cauliflower,
• broccoli - 0.3 kg,
• 1 carrot
• onion head,
• 1 large potato
• 0.4 kg pumpkin,
• 4 garlic cloves,
• 15 g butter,
• 4 tbsp cream, salt, pepper,
• chilli.

We clean the pumpkin and cut it into pieces. Divide broccoli and cauliflower into florets.

We cut carrots, garlic and onions into slices. Finely chop a little hot pepper, you can do without it.

We will cook in a saucepan with a thick bottom. Pour oil into it and add butter. We heat it up, it should mix.

Throw in finely chopped garlic. Then onions, chili peppers, carrots.

After a couple of minutes, we lower the pumpkin.

Stir and add water. Cover with a lid and let it boil. When it boils, put in the potatoes. We bring it to readiness. Potato slices should be easy to pierce with a knife.

Slightly crush the vegetables with a masher. Then add broccoli and cauliflower.

Salt and pepper a little for taste.

Add cream and cook for 3 more minutes. Puree with a blender to get a homogeneous mass.

Shrimp pumpkin soup recipe

Found a very unusual recipe with seafood. Specifically, take shrimp.

Composition:

• 0.7 kg pumpkin pulp without peel and seeds,
• 2 glasses of water
• 2 carrots
• 2 onion heads
• 0.5 tsp ginger,
• cream - 130 ml,
• garlic cloves - 2 pcs.,
• vegetable oil,
• salt,
• shrimp - 22 pieces,
• ground red pepper.

Cut the skin off the pumpkin and remove the seeds from the inside. We cut the finished pulp into medium pieces. We lower them into a saucepan, fill with water. We are waiting for the water to boil.

After that, add finely chopped carrots and onions. Let it cook on low heat for 15 minutes. Then beat with a blender until smooth.

Salt and pepper a little, taste and cook for another 10 minutes.

Let's get to the shrimp. Pour oil into the pan. Crush the garlic with the flat side of a knife and immediately add to the oil. A minute later, send the peeled shrimp there.

We will cook at the maximum heating of the plate for 50-60 seconds on each side.

Pour the finished soup into bowls and put a portion of fried shrimp in each.

Video recipe from Yulia Vysotskaya

Even in the picture you can see how delicious it turned out.

Well, it's time to think about how you can decorate this pumpkin puree soup before serving it.

The first option that suggests itself is to take cream or sour cream. We drip a few drops onto the surface and draw patterns with a toothpick. You can make flowers, drops, simple circles, or leave them in a scattering of dots (something it reminds of the topic in manicure - painting on varnish).

Option to use vegetables and herbs.

This video shows three designs to decorate baby soup.

There is also an option to use spices of different colors and different shapes of croutons. For example, cut out pieces of bread in the shape of a heart.

Or stars.

Or triangles.

You can do this with a simple knife, or you can use special cookie cutters.

A very original idea to serve pumpkin soup in the vegetable itself.

I think this idea will be interesting for Halloween.

Thank you for your attention!

Soups should be eaten daily. But how to cook them to please children and adults? Of course, original recipes from a famous TV presenter will come to the rescue. No one will refuse such a treat. not only tasty, but also useful. Even those who treat this product with distrust will change their mind after trying from Yulia Vysotskaya. In her arsenal there is a recipe for every taste: spicy, dietary and spicy.

Useful properties of pumpkin

Pumpkin is an affordable product, which also contains many useful vitamins and elements. Magnesium, potassium, iron, calcium, fiber, sugar, proteins - this is just a small list of substances that the body needs very much.

This vegetable is useful for stomach diseases, atherosclerosis, tuberculosis, diabetes, gout and many other diseases. Given all the advantages of pumpkin, it is necessary to regularly include it in the diet. There is even a special diet based on this vegetable, which helps to improve the condition of the body.

Delicate pumpkin soup

Pumpkin soup can be prepared very simply, with a minimum set of products. It will take for this 300 grams of pumpkin, peeled and seeds, one medium onion, a small spoonful of grated ginger, 150 grams of carrots, the same amount of olive oil and one clove of garlic.

First, let's prepare all the ingredients. Pumpkin and carrots should be cut into medium cubes. Then put them in a saucepan and fill with water so that it slightly covers the vegetables. We put the container on the stove and cook over medium heat. Don't forget to salt them a little. Meanwhile, finely chop the celery, onion and garlic. Fry these ingredients in olive oil and add ginger and steamed pumpkin with carrots to them. Now we grind all the ingredients with a blender and serve the finished dish to the table. You get dietary pumpkin puree soup. Fresh herbs, sweet peppers and croutons can complement this dish.

pumpkin and cream

To make the taste of the dish more tender, cream is used. This pumpkin soup from Yulia Vysotskaya is suitable for baby food. For cooking, take 600 grams of pumpkin, a glass of cream (can be replaced with full-fat milk), 50 grams of hard cheese, vegetable oil, one medium onion, bay leaf, salt, red pepper, sugar, cinnamon and some peeled pumpkin seeds (can be replaced with walnuts) .

Cooking pumpkin soup in a heavy bottomed saucepan. We clean the vegetables, and then cut the pumpkin into medium-sized cubes. The smaller the pieces, the faster the cooking process will go. Pour vegetable oil into a saucepan and fry the chopped onion in it with all the spices. Then add pumpkin to this mass, mix and close the lid. Simmer all ingredients until soft (about 15 minutes). If the consistency is very thick, then you can add a spoonful of water. When all the ingredients are ready, remove and turn the mass into a puree. A blender is perfect for this. Separately, heat the milk or cream and add them to the puree. Mix everything and heat over low heat. Separately roast the seeds and add them to the plates. Then, sprinkled with a little cinnamon, serve our puree soup. Pumpkin and cream go well together, they form unusual flavor notes.

pumpkin and shrimp

A more satisfying dish is obtained if you add chicken fillet or shrimp. This is very good making it tasty and nutritious. For cooking, you need to take 400 grams of pumpkin, 700 milliliters of broth, one medium onion, 125 milliliters of cream, two tablespoons of vegetable oil, a small pod of 150 grams of prepared shrimp, salt, pepper, sugar and green onions.

Peel the pumpkin and cut into large cubes. Chop the onion and mix the two ingredients. Add a tablespoon of vegetable oil to this mass and simmer until tender. Then pour the broth into the pumpkin mixture and turn it into a puree using a blender or a simple crush. Lastly, pour cream into pumpkin soup from Yulia Vysotskaya. We warm the dish over medium heat and add all the spices to taste. Separately fry the pre-peeled shrimp. This will take about 3 minutes. We add them to each bowl of soup. We decorate the dish with finely chopped greens and serve to the table.

Soup with pepper

What else does Yulia Vysotskaya offer to cook from this vegetable? Pumpkin puree soup for lovers of spicy dishes. We take one liter of chicken broth, one red sweet pepper, 1.5 kilograms of pumpkin, onion, one sweet potato, bay leaf, one medium apple, a large spoonful of curry, salt, pepper (0.5 small spoon), two large spoons of grated ginger , three peeled garlic cloves, butter (for frying), cream and lemon juice.

Cut onion and pepper into small pieces. Sweet potato, apple and pumpkin - in larger fragments. Instead of sweet potatoes, you can take regular potatoes. Three ginger root with a grater, and chop the garlic in any way. We take a pan with a thick bottom and fry the onion and sweet pepper in it. Then add garlic and ginger. After a minute, put the apple, sweet potato, pumpkin into the pan and drain the broth. Now you can put all the seasonings, the amount of which is adjustable to taste. Bring soup to a boil and reduce heat. Simmer the vegetables for about 20 minutes until they are soft. Then leave it to infuse for 30 minutes. We remove the bay leaf and turn the mass into a puree. Pour pumpkin soup from Yulia Vysotskaya into bowls and add cream and lemon juice. This dish is also served with crackers and roasted pumpkin seeds.

Cream soup with curry

Spices give this dish an incredible taste. Just remember that they should not interrupt the flavor of the main ingredient. For cooking, take a kilogram of peeled pumpkin, 4 tablespoons of butter, a medium-sized onion, a large spoonful of vegetable oil, 100 milliliters of cream, a spoonful of curry, a little water, salt and fresh herbs.

Cut the pumpkin into large pieces. We take a large saucepan and melt the butter with vegetable oil in it. Cut the onion into large pieces and fry until golden brown. Then add spices and pumpkin to the pan. Mix everything and simmer for about 10 minutes until the vegetables are soft. If the mixture is thick, then add a little water. Then grind the finished soup to the consistency of mashed potatoes and salt to taste. Add cream and heat up the dish a little. Serve with greens, croutons and cheese. It turns out a delicious pumpkin puree soup, the photo of which is given above.

vegetarian dish

Almost all pumpkin soups that do not use animal products can be called vegetarian. Here is another such recipe. Take 500 grams of pumpkin, one medium carrot, one vegetable oil and spices (coriander, cumin, turmeric, pepper and salt). You will also need some water.

We clean the carrots and pumpkin and cut them into medium-sized cubes. Then put them in a saucepan and pour a little water so that it barely covers the vegetables. We put the container on fire. In a frying pan, fry chopped celery with spices in oil. Then spread it to the pumpkin with carrots. When all the ingredients are ready, pour the broth into a separate bowl. We make mashed potatoes with a blender, adding a little broth and bringing the dish to the desired consistency.

Making pumpkin soup is very easy, especially when the recipe is verified by a professional. If you use meat (preferably chicken) broth, chicken fillet or shrimp, you get a hearty, nutritious dish. If you take only vegetables, spices and herbs for cooking, then you can serve soup to a lean and vegetarian table. Roasted pumpkin seeds will add a special piquancy to the dish. They are added to the plates in small quantities. Be sure to serve toasted pumpkin soup or slightly dried bread. A light and healthy dish will appeal to both adults and children.

The classic recipe for pumpkin puree soup is an essential attribute of the Slavic cuisine cookbook. Since ancient times, people have known that pumpkin is a unique product that can have a beneficial effect on the digestive system, provide the body with essential nutrients and trace elements.

In the classic version, pumpkin puree soup is cooked in water or vegetable broth with the addition of a small amount of cream. This recipe can be called the simplest. Such a soup is prepared quite quickly, and all the products that we need are simple and quite affordable.

Ingredients

calories

calories
102 kcal

Squirrels
3.0 g

Fats
5.2 g

Carbohydrates
14.8 g

Cooking

• Step 1

  Preparing ingredients for soup. We clean the pumpkin from the peel and seeds, cut into large pieces. We also cut potatoes into cubes. Three carrots on a coarse grater, and cut the onion into cubes. Chop the garlic with a knife.



Step 2

Pour vegetable oil into a frying pan and heat well. Put onion and fry it until it becomes transparent. Then add garlic and carrots. Saute the vegetables for another 5 minutes until they are soft.



Step 3

We shift the chopped potatoes into a saucepan and add the fried vegetables to it.



Step 4

Put the pumpkin in a pan and fry for about five minutes to soften it.



Step 5

We send the pumpkin to the pan with vegetables and add two glasses of water or broth. Vegetables should be barely covered with water. If there is too much water, the soup may turn out watery.



Step 6

Cook vegetables until potatoes are soft. Usually it takes 30 - 40 minutes. There is no need to cover the lid, the water should evaporate.



Step 7

Using a blender, puree the soup until smooth.



Step 8

Pour half a glass of cream into the puree soup, salt and add your favorite spices. We added some curry and ground pepper.



Step 9

Stir the soup thoroughly and bring to a boil. Cook for another five minutes, then cover with a lid and let it brew a little.



Step 10

Serve hot soup. If desired, you can sprinkle it with pumpkin seeds, chopped herbs or serve with garlic croutons. It turns out very tasty! Bon Appetit!

How to cook pumpkin puree

There are a huge number of recipes for making pumpkin puree soups. However, they are all prepared in the same way. To begin with, the pumpkin, as well as other vegetables, is boiled, baked or stewed. After that, all components are ground to a puree state using a blender.

Puree soups can be prepared from pumpkin alone, or by combining it with meat, chicken, turkey, mushrooms, various vegetables and even fruits. Well complements the taste of pumpkin soup with milk or cream. From spices, you can use ginger, nutmeg, cardamom, pepper, rosemary, oregano, basil, paprika and much more.

Honey, nuts and dried fruits are often added to sweet pumpkin soups. You can also get a very tasty dish by adding coconut milk or wine to the soup. Cheese puree soups with pumpkin are richer and more nutritious. Their taste can also be shaded with chopped herbs, garlic or spices.

In fact, pumpkin is a very popular vegetable, from which you can cook not only cereals, but also soups and even desserts. Pumpkin puree soups are often prepared for young children. Although adults who monitor their health should pay attention to this simple and nutritious dish.

Let's look at a few more recipes for making classic and new pumpkin soups.

Creamy pumpkin and chicken soup

If you prefer heartier soups, you can make creamy pumpkin and chicken or turkey soup. It is most convenient to use poultry fillet for these purposes, but if desired, you can boil the legs until cooked and remove the meat from them.

Ingredients:

• Pumpkin - 600 g
• Chicken or turkey fillet - 300 g
• Onion - 1 pc.
• Garlic - 1 clove
• Carrot - 1 pc.
• Cream - 100 ml
• Butter - 10 g
• Pepper, salt - to taste
• Greens - to taste

Cooking:

1. Boil chicken or turkey fillets in salted water until tender. Take out of the broth and leave to cool.
2. Peel the pumpkin and cut into cubes.
3. We also clean the carrots and cut into rings.
4. Fry the onion in butter until golden brown.
5. Add the diced garlic clove to the onion, stir and remove the pan from the heat.
6. We combine pumpkin, chicken fillet and onion and grind with a blender until a homogeneous mass is obtained. Transfer to a frying pan and add a little chicken broth and cream. Boil the dish, salt and pepper to taste.
7. Pour the puree soup into bowls and sprinkle with chopped herbs. We serve to the table. We treat our loved ones with a delicious and healthy dish. Bon Appetit!

Pumpkin puree soup with potatoes

Puree soup with potatoes is richer and more nutritious. You can cook it both in autumn and winter. To prepare a dish in winter, the pumpkin is often cleaned, diced and frozen.

Ingredients:

• 500 g pumpkin
• 2 - 3 potatoes
• 1 carrot
• 1 bulb
• A glass of cream (10%)
• Spices (paprika, nutmeg, black and red pepper) - to taste
• Salt - to taste

Cooking:

1. We clean and wash the pumpkin. We cut into large cubes.
2. We also clean the carrots and cut them into large rings.
3. Boil pumpkin with carrots until tender.
4. Onion cut into cubes and fry until golden brown in a pan.
5. We also clean the potatoes, cut into large pieces and boil.
6. We take the vegetables out of the water and mix with potatoes and onions. Grind in puree with a blender and transfer to a deep frying pan or stewpan.
7. Add cream to the puree and a little broth in which the pumpkin was boiled. Bring to a boil, salt. Add spices to your liking, boil for another 5-10 minutes, cover with a lid and remove from heat.

Serve the dish hot. If desired, you can sprinkle it with chopped herbs. It will be delicious!

Pumpkin soup in a slow cooker - a simple recipe

The slow cooker has long been an indispensable assistant for many housewives. Indeed, in a slow cooker, you can very easily cook a variety of dishes, including pumpkin soup. To make a creamy soup in a slow cooker, it is enough to boil all the vegetables, then remove them and chop them with a blender. To achieve a more piquant taste, you can pre-fry the onion directly in the thicket, then add vegetables and set the “Cooking” mode.

Ingredients:

• Peeled pumpkin - 500 g
• Potato - 400 g
• Onion - 1 pc.
• Carrot - 1 pc.
• Salt, spices - to taste
• Butter - for frying

Cooking:

1. We clean the pumpkin, potatoes and carrots, cut into large pieces.
2. Onion cut into cubes.
3. Turn on the slow cooker in the "Frying" mode and fry the onion in butter until golden brown.
4. We put potatoes, pumpkin and carrots in a bowl. Add a little boiled water or vegetable broth and set the "Cooking" mode.
5. When the vegetables are boiled, we transfer them to a separate container and chop with a blender.
6. We send the resulting mass back into the multicooker bowl and simmer for another 10 minutes. If necessary, you can dilute the soup with a little water or broth.
7. Salt and pepper the soup puree to taste. Turn off the slow cooker, close the lid and let the dish brew for 15-20 minutes. To make the soup even more fragrant, you can sprinkle it with chopped parsley.

The soup should be served hot. It goes well with garlic croutons or white bread. Bon Appetit!

Cream of pumpkin and spinach soup

Pumpkin soup in itself is a very healthy dish that allows the body to get a lot of useful minerals and trace elements. If you cook it with spinach, then it will become even more useful and nutritious.

Pumpkin and spinach soup is prepared in different ways. Some housewives prefer to mix and puree the ingredients. Others, on the contrary, cook the pumpkin and spinach separately, after which they spread the puree in layers, getting a very beautiful two-color cream soup.

Ingredients:

• Pumpkin - 500 g
• Spinach - 2 cups
• Tomatoes - 3 pcs
• Onion - 1 pc.
• Carrot - 1 pc.
• Garlic - 1 clove
• Butter - 10 g
• Spices, salt, sugar - to taste

Cooking:

1. Cut the onion into cubes, three carrots on a grater. We also cut the garlic into small cubes.
2. Fry the onion until golden brown, add carrots and garlic to it. We fry everything together.
3. Cut the tomatoes and blanch in boiling water. We clean them from the peel and cut into pieces.
4. Add tomatoes, butter and a little boiled water to the frying. Stew the sauce for 10 minutes. Taste and add salt, sugar and spices.
5. We clean and cut the pumpkin into small cubes. Add to the tomato sauce and simmer everything together until the pumpkin is soft.
6. We shift into a separate container and grind the soup to a puree state using a blender.
7. Chop spinach and simmer over low heat.
8. Mix pumpkin soup with spinach and serve. Bon Appetit!

Pumpkin puree soup with shrimps

The soup prepared according to this recipe is very tasty and healthy. You can cook it on the basis of meat or vegetable broth, but if there is none, plain water will do. Shrimps are best left whole, i.e. do not grind with pumpkin. Usually they are laid out on the bottom of the plate, covered with mashed potatoes and a couple of ponytails are placed on top to decorate the dish.

Ingredients:

• Peeled pumpkin - 500 g
• Onion - 1 medium onion
• Boiled peeled shrimp - 250 g
• Potatoes - 2 pcs
• Cream - 200 g
• Vegetable oil
• Broth or water - 600 ml
• Green onions - a bunch
• Ground pepper - to taste
• Salt - to taste

Cooking:

1. Peel potatoes and cut into small cubes.
2. We also cut the pumpkin into cubes.
3. We cut the onion into cubes.
4. Shrimps, if necessary, boil and clean to get ready-made tails.
5. Pour oil into a saucepan or cauldron and fry the onion until light golden brown.
6. Add potatoes and pumpkin to the onion, pour broth or water and set to stew. Optionally, you can add your favorite spices, such as pepper and bay leaf.
7. When the vegetables are stewed, grind them with a blender until mashed. Pour in the cream, mix thoroughly, salt and pepper to taste.
8. Shrimp fry in a pan for a couple of minutes.
9. Put the shrimp in serving bowls and pour the puree over the soup. A few ponytails are placed on top.

Sprinkle the soup with chopped green onions and serve. Bon Appetit!

Simple pumpkin soup with cheese

Soups with cheese have long been loved by many housewives due to their excellent taste and ease of preparation. Cheese soups are made with chicken, sausages, potatoes and even pumpkin. Let's look at how to cook pumpkin cheese soup at home. So let's get started.

Ingredients:

• Pumpkin (pulp) - 650 g
• Onion - 1 pc.
• Garlic - 1 clove
• Spices (pepper, salt, paprika, rosemary) - to taste
• Salt, sugar - to taste
• Sour cream - 2 tbsp. spoons
• Processed cheese - 100 g
• Butter - 10 g

Cooking:

1. Peel the pumpkin and cut into cubes.
2. Three cheese on a grater. To make it easier to do this, it must be left in the freezer for 20 to 30 minutes.
3. Cut the onion into cubes and fry in butter until a light golden hue.
4. Chop the garlic with a knife and add to the onion. Fry for no more than half a minute.
5. Add chopped pumpkin to the pan and fry everything together for 5 minutes.
6. Pour in some water and simmer the pumpkin until it becomes soft.
7. We shift the vegetables into a bowl and grind to a puree state with a blender.
8. We return the resulting mass back to the pan, add sour cream or cream and grated cheese. Mix the soup, salt and add your favorite spices. If necessary, add a little boiled water.
9. Boil soup puree with cheese for another 3-5 minutes. Sprinkle with herbs if desired and serve with white bread or croutons. Bon Appetit!

Cream of pumpkin and broccoli soup

A very tasty and healthy soup puree can be made from broccoli and pumpkin. Such a wonderful soup turns out to be hearty and rich, even without meat. In addition, it is a real storehouse of vitamins, which is especially important in winter. So let's get started.

Ingredients:

• Pumpkin (pulp) - 700 g
• Broccoli - 400 g
• Carrot - 1 pc.
• Onion - 1 pc.
• Garlic - 1 clove
• Butter - 10 g
• Cream - 200 ml
• Water - 500 - 600 ml
• Salt, spices - to taste

Cooking:

1. Cut the onion into cubes, three carrots on a grater.
2. Peel the pumpkin and cut into large pieces.
3. Wash broccoli and cut into florets.
4. Fry the onion in butter until light golden brown, add chopped garlic and carrots.
5. We spread the pumpkin in the pan, fill it with water so that it covers the vegetables and add on top of the broccoli.
6. Simmer vegetables until they become soft. This usually takes about half an hour.
7. Grind pumpkin and broccoli with a blender.
8. Simmer cream soup in a saucepan for another five minutes. Add cream, your favorite spices and salt. Simmer for a couple more minutes and remove from heat.

Serve the soup to the table while it is still hot. We enjoy a simple, tasty and healthy dish that even children like. Bon Appetit!

Pumpkin soup with lentils

If you want to cook a rich and tasty vegetable soup, be sure to try the soup puree with lentils and pumpkin. This dish is very easy to prepare. It is better to boil pumpkin in vegetable broth, but in the absence of such, you can take milk or plain water.

Ingredients:

• Red lentils - 150 g
• Pumpkin - 400 g
• Onion - 1 pc.
• Garlic - 1 clove
• Vegetable broth (or water)
• Vegetable oil - 2 tbsp. spoons
• Ground pepper, salt - to taste
• Ginger - to taste

Cooking:

1. Peel and chop the onion smaller.
2. Chop the garlic into cubes with a knife.
3. We cut the pumpkin into large cubes.
4. We wash the lentils.
5. Saute the onion in a deep frying pan or saucepan. Finally add chopped garlic and ginger.
6. Lay out pumpkin and lentils. Pour in broth or water to lightly coat the pumpkin.
7. Simmer the pumpkin over low heat until it becomes soft. It usually takes 15 - 30 minutes.
8. Grind the soup to a puree state with a blender. Salt to taste.
9. Put on plates, pepper. If desired, you can sprinkle the soup with chopped herbs or garnish with pumpkin seeds. Bon Appetit!

Diet pumpkin and celery soup

This recipe is sure to please girls who are watching their figure. Pumpkin puree soup with celery is low in calories and has a large amount of minerals and trace elements.

It's easy enough to prepare. For cooking, both root and petiole celery are suitable. You can also add new flavor notes to the dish with your favorite spices, for example, basil, oregano, nutmeg, paprika and others.

Ingredients:

• Pumpkin - 600 g
• Celery - 100 g
• Potatoes - 2 pcs
• Onion - 1 pc.
• Carrot - 1 pc.
• Vegetable oil or butter - for frying
• Water or vegetable broth
• Spices and salt - to taste
• Greens - to taste

Cooking:

1. We cut pumpkin into cubes, potatoes into cubes or straws.
2. We cut the onion into cubes, rub the carrots on a grater. We chop the celery.
3. Fry the onion in a pan or in a saucepan until golden, add the carrots and fry for another three minutes.
4. We fall asleep pumpkin and potatoes and fry everything together.
5. Pour in water or vegetable broth to lightly coat the vegetables.
6. Stew vegetables in a saucepan or cauldron until the potatoes are cooked.
7. Grind the boiled ingredients with a blender and place the puree back into the saucepan.
8. Bring to a boil, salt to taste and add your favorite spices. If the soup is thick, you can dilute it with water or add cream.
9. Cook the puree soup for another 3-5 minutes, then sprinkle with chopped herbs and cover with a lid.

Serve the soup to the table while it is still hot. Bon Appetit!

Many people try to monitor their diet by eating only healthy foods. But in most cases, such dishes are quite modest and do not differ in high taste. But there are many options for preparing not only healthy, but also incredibly tasty breakfasts, lunches and dinners. One of them is pumpkin puree soup, the recipe of which is extremely simple.

Is pumpkin puree worth it?

As you know, pumpkin is a unique garden crop that combines a huge amount of vitamins, minerals and other beneficial substances. In particular, this fruit contains a large amount of beta-carotene - the prototype of vitamin A. In order for this to be fully absorbed by the body, it must be consumed along with fats. That is why pumpkin is so useful to eat in soup, in which butter or cream is added.

In addition, the delicate creamy consistency of the dish easily saturates without overloading the gastrointestinal tract, which is very important for children's and dietary nutrition. Pumpkin puree soup is rich in taste and maximum benefits.

Making Pumpkin Soup

Bright and fragrant pumpkin cream soup can be prepared in a variety of ways, with the addition of interesting ingredients and spices. But the classic recipe, the easiest and fastest, everyone should know.

Classic recipe

The most common soup from the “Queen of Autumn” will delight you with a delicate sweetish taste and amazing aroma.

Ingredients:

• pumpkin - 400 g;
• carrots - 2 pcs.;
• potatoes - 2-3 pieces;
• chicken broth - 1 l;
• onion - 1 pc.;
• garlic - 1 clove;
• celery - 1 stalk;
• salt, vegetable oil.

Cooking:

1. Wash the pumpkin well, peel it with a sharp knife and remove the seeds. Don't throw them away, you'll still need them.
2. Cut the fruit into slices.
3. Roughly chop the potatoes and carrots.
4. Put all the vegetables in a saucepan and pour the broth (you can just boil water).
5. Salt and leave to cook for 20-30 minutes under the lid.
6. At this time, finely chop the celery, onion and garlic and saute in oil.
7. Transfer the roast to a saucepan.
8. When the vegetables are ready, puree them with a blender until very smooth and creamy.
9. Roast the seeds extracted from the fruit and decorate the soup with them.

If desired, you can add a little cheese to this soup and beat it again with a blender.

diet soup

Pumpkin is a low-calorie product with a high content of nutrients, so it can be used for dietary nutrition. It is especially good to eat such a light soup for people with diseases of the gastrointestinal tract. A minimum of ingredients in the composition will allow you to enjoy a dish in fasting and is suitable for vegetarians.

Ingredients:

• pumpkin - 400 g;
• onions - 1 pc.;
• ground ginger - 0.5 tsp;
• salt.

Cooking:

1. Clean the pumpkin and cut into small cubes.
2. Place the pieces in a saucepan and cover with a glass of water. Simmer without oil under the lid for 20 minutes.
3. Chop the onion and add to the pumpkin. Simmer another 10 minutes.
4. Add ginger - it will give the dish a unique taste.
5. When the pumpkin becomes soft and releases juice, beat it with a blender until pureed.
6. If desired, decorate the dish with low-fat sour cream and herbs.

A very simple low-calorie soup is ready. Be sure to add ginger to a diet dish: it speeds up metabolism.

Cooking for kids: recipe with milk or cream

At the stage of growth and development, the child urgently needs the substances contained in the pumpkin. For baby food, it is better to use a nutmeg vegetable: it has a sweet taste. Your little one will love this tender, colorful and healthy soup. It should be diluted with milk or liquid cream.

Ingredients:

• pumpkin - 200 g;
• potatoes - 1 pc.;
• carrots - 1 pc.;
• milk or cream - 100 ml;
• sea ​​salt.

Cooking:

1. Peel the vegetables and cut into small sticks.
2. Place carrots and potatoes in boiling water, after a few minutes - pumpkin.
3. Salt and cook for 30 minutes.
4. Punch the prepared vegetables with a blender.
5. Pour in the milk and bring to a boil again, stirring.

Feed your baby 1-2 times a week with this soup.

Fragrant soup with a special "texture"

Velvety, fragrant and sunny soup will cheer you up with its bright color and warm you in the cold season.

Ingredients:

• pumpkin - 500 g;
• potatoes - 3 pcs.;
• low-fat cream - 200 ml;
• onions - 2 pcs.;
• olive oil - for frying;
• loaf - 3 slices;
• salt.

Cooking:

1. Chop the onion and fry a little in olive oil in a saucepan.
2. Cut the potatoes into small pieces and add to the saucepan.
3. Cut the peeled pumpkin into cubes and add to the potatoes.
4. After a few minutes of frying, pour boiling water (so that it slightly covers the vegetables) and leave to simmer for 20 minutes until the water boils away.
5. Put the prepared dressing in a blender and grind. Salt.
6. Pour the cream into the freed pan, heat for 10 minutes.
7. Cream can be poured into a “cap” on mashed potatoes separately into each plate, or you can mix it in a saucepan.
8. Cut the loaf into cubes, make croutons in the oven or in a pan and decorate the soup with them.

It turned out a wonderful cream soup of autumn vegetables with a delicate creamy taste.

"Meat" recipe: first course with chicken

For those who like more satisfying and rich first ones, this method is especially suitable. This soup is not very quick to prepare, but it is worth it.

Ingredients:

• pumpkin - 600 g;
• chicken breast - 500 g;
• potatoes - 3 pcs.;
• carrots - 2 pcs.;
• onion or green - 1 pc. or 3 stems;
• garlic - 3 cloves;
• hard cheese - 40 g;
• butter - for frying;
• lemon juice - 2 tbsp. l.;
• salt, pepper, herbs, sour cream for dressing.

Cooking:

1. Boil chicken breast (or fillet) with spices (such as celery or parsley) for about 20 minutes.
2. Peel the pumpkin, remove the seeds and peel. Since this fruit takes longer to cook than other vegetables, chop it finely.
3. Cut carrots and potatoes into large circles.
4. Melt a piece of butter in a roaster and fry finely chopped onion.
5. Add carrots and fry a little too.
6. Add potatoes and pumpkin. Pour in the broth in which the chicken was cooked (about 1 liter).
7. Boil the vegetables for 20 minutes, and then add the garlic passed through the press.
8. Punch with a blender. Adjust the thickness of the soup with the amount of broth.
9. Add salt and pepper, pour in lemon juice.
10. Top with shredded cheese and chopped chicken. Bring the soup back to a boil and turn off the heat.

Garnish the nutritious soup to taste with herbs, croutons, sour cream or pieces of dried apricots.

Cooking pumpkin soup with cheese in a slow cooker

In a slow cooker, preparing such an interesting, spicier than usual soup is not difficult.

Ingredients:

• pumpkin - 600 g;
• onion - 1 pc.;
• potatoes - 4 pcs.;
• apple - 1 pc.;
• garlic - 1 clove;
• cream cheese - 250 g;
• ginger - a slice;
• curry - 1 tsp;
• salt, vegetable oil.

Cooking:

1. Cut the onion into half rings and chop the garlic. Grate the ginger.
2. Pour vegetable oil into the container of the multicooker. Set the program "Frying" and fry the vegetables for 10 minutes with the lid open.
3. Add curry 3 minutes before the end of the program.
4. Cut the medium-sized peeled pumpkin, potato and apple. Add to the slow cooker and fill with water (1.5 l).
5. Salt. On the "Soup" mode, cook for 40 minutes with the lid closed.
6. Add cheese and beat the mass with a blender.

Barely perceptible sourness of apple, sweetness of pumpkin and spicy spice of curry and ginger - this recipe for pumpkin puree soup with cheese will pleasantly surprise you with such a unique flavor combination.

Recipe from Yulia Vysotskaya

Try this original, rich, thick and delicious soup from the famous TV presenter.

Ingredients:

• pumpkin - 500 g;
• carrots - 1 pc.;
• potatoes - 2 pcs.;
• apple - 1 pc.;
• onion - 1 pc.;
• garlic - 2 cloves;
• hot pepper - a small piece;
• cream - 150 ml;
• butter - 1 tbsp. l.;
• olive oil - 1 tbsp. l.;
• freshly squeezed orange juice - 2 tbsp. l.;
• ground ginger - 1 tsp;
• nutmeg - 1 tsp;
• salt, black pepper.

Cooking:

1. Cut the peeled pumpkin into medium-sized pieces.
2. Also cut carrots and potatoes into cubes.
3. Finely chop the onion and hot pepper, chop the garlic. If the soup will be eaten by a child, it is better not to add the latter.
4. Pour olive oil into a saucepan and heat a little. Then add a piece of butter, melt. Fry the onion and garlic for 3 minutes.
5. Sprinkle with ginger and nutmeg for an amazing aroma.
6. Add carrots and simmer for a minute on high heat.
7. Pour in 3 tbsp. l. water and wait for it to boil.
8. Cover the soup with a lid and set the minimum temperature. Boil 10 minutes.
9. Add pumpkin, potatoes and peppers. Extinguish 5 minutes.
10. Slice the apple and place in a bowl.
11. Fill with boiling water. Cook for another half an hour.
12. Blend with a blender until pureed.
13. Pour in the cream and orange juice. Salt, add spices and bring to a boil again.
14. Garnish the finished soup with grated cheese and sprinkle with pumpkin seeds.

A very unusual and appetizing soup with an orange aroma and a sweetish taste. If the puree is too thick, add more cream.