Pumpkin soup puree for babies. Pumpkin puree soup. How to make pumpkin puree soup
The pumpkin ripening season has arrived. Previously, every year I had a question, what is possible? Rice porridge with pumpkin? Pancakes or pie? Once, while visiting, I tried pumpkin puree soup. God, how delicious it turned out. Seasonings and the amber-colored oil of the same name gave a rich aroma and taste to the dish. I left the guests with the recipe.
From that moment on, several pumpkins are sure to ripen at the dacha. To use them at any time of the year, I freeze them - in cubes, in the form of puree. And then I cook delicious, healthy and beautiful bright dishes from them.
Cream soup is wonderful in combination with any vegetables. Potatoes, zucchini, leeks, and carrots are suitable. If you want a hearty meal, add chicken or turkey. You can prepare a dietary option for children or during Lent. With the addition of milk or cream, you get a soup with a delicate creamy taste.
This year, summer began in July, and the pumpkins were late in ripening. Well, I had to take the pulp of an almost ripe fruit. Believe me, it didn’t affect the taste at all - the color just let us down. The usual sunny color was replaced by a shade of green.
Products:
- Peeled pumpkin – 700 g
- Water or vegetable broth -1.5 l
- Carrots – 1 pc.
- Onion – 1 pc.
- Nutmeg – ½ tsp.
- Black pepper - a pinch
- Salt to taste
- Cream 10% - 200 ml.
- We wash the sides of the pumpkin from dirt, peel off the skin and cut into pieces.
- Remove carrots from clothing and cut into thin slices.
- Boil water together with pumpkin and carrots until tender.
- Chop the onion and garlic with a knife.
- Sauté the onion in butter until lightly golden, season with garlic.
- After the vegetables become soft, puree them with a blender until smooth along with the fried vegetables.
- Pour in the cream, put on the fire and bring to a boil. Now is the time to fertilize with spices and salt.
- Serve with croutons. And if you have pumpkin oil, then half a teaspoon definitely won’t hurt.
Pumpkin puree soup with potatoes (quick and tasty)
My family prefers this version with the addition of potatoes. The soup turns out satisfying and rich. I cook it at any time of the year. In winter I use frozen vegetables.
Products:
- Pumpkin – 450 g
- Potatoes – 2-3 pcs.
- Carrots – 1 pc.
- Water – 1.5 l
- Cream 10% – 200 ml
- Sweet paprika – ½ tsp.
- Nutmeg – 1/3 tsp.
- Black pepper – ¼ tsp.
- Hot red pepper – pinch
- Salt to taste
- Place in a saucepan (2 liter capacity), fill with water and bring to the boil until soft. Don't forget to get rid of the foam.
- Drain the water and puree with an immersion blender. It is more convenient to do this without water. Then add it and finally mix it into a single mass.
- Put on fire, pour in cream. We wait for it to boil and turn it off.
During this time, stir a small amount of broth in a separate container along with spices and send it back to the pan. I recommend doing this - it will avoid the formation of lumps in the finished soup. Salt to taste.
Diet pumpkin and zucchini soup in a slow cooker for a child
Creamy vegetable soup is useful to prepare for children, even small ones. It is nutritious, satisfying, and thanks to the gentle mode of the device, it retains the maximum amount of nutrients.
Prepare:
- Pumpkin pulp – 500 g
- Potato tubers – 500 g
- Zucchini – 200 g
- Onion – 1 pc.
- Pepper, salt
Peel the vegetables from excess shells and remove the seeds.
Turn on the multicooker to Fry mode, and while it heats up, chop the vegetables.
Vegetables cook in approximately the same time. First, we will throw the potatoes into the inside of the bowl, so we will chop them into large pieces.
- We will add the pumpkin later, so chop it into a smaller size.
- Pour in a couple of tablespoons of oil and let it warm up a little. After this, add the potato pieces.
Slice the pumpkin and send it there to fry a little for 15 minutes. Then zucchini. We will bring it to readiness in water.
- Chop the onion into small pieces and mix with the vegetable mixture.
- Fill with water so that it just covers the mass. Salt and pepper.
- Set the mode to Extinguishing. It lasts an hour, but 10-15 minutes are enough for us to make the food soft.
- Let's check for readiness. Place in a separate container and blend with a blender. Dilute with the vegetable broth in which the vegetables were cooked.
If you do not need a dietary option, then at this stage add the required amount of milk and beat again.
How to make creamy pumpkin soup with chicken
Adding chicken to the soup makes it filling. For men, this is probably a more suitable option. Although my husband eats it on both cheeks even without meat.
Prepare:
- Pumpkin – 400 g
- Onion – leek – 1 pc.
- Bell pepper – 1 pc.
- Carrots – 1 pc.
- Potatoes – 2-3 pcs.
- Cauliflower – 200 g
- Boiled chicken breast
- Cream – 100 ml
- Garlic - 2 cloves
- Pepper
- Nutmeg
- Parsley
- Hot pepper
- First of all, put a pan of water on the burner and boil the chicken. Any part of the carcass is suitable for this.
- We will pre-prepare the products - wash, peel, chop.
- Fry finely chopped garlic and leeks in a frying pan.
- Next add sweet peppers and carrots.
- We take out the prepared chicken meat and add diced potatoes to the boiling broth. Boil for a couple of minutes, add pumpkin pieces and cauliflower.
- Keep covered until soft and combine with frying.
- Throw in the chopped chicken pieces.
- Rub with a potato masher. If you need to get a creamy structure, then use a blender. Let's add cream.
- There is little left - chop the parsley, a little chili pepper for spiciness and piquancy. Pour into plates and enjoy.
Video - cooking pumpkin soup from Yulia Vysotskaya
Everything that Yulia cooks always looks delicious and appetizing. I have no doubt that this is actually the case. Want to try? Watch the recipe in the video.
Autumn means bright colors, and, of course, you can’t do without aromatic, sunny and bright pumpkin cream soup. It will warm you up during the cold season, delight you with autumn colors, and let you enjoy the taste sensations.
Pumpkin Perfect for baby food. Pumpkin puree has a pleasant taste and many kids enjoy eating it. Pumpkin is rich in vitamins, microelements and fiber that babies need. This recipe can be prepared for a child up to 1 year old, or rather starting from 7-8 months.
In order for the beta-carotene present in pumpkin and carrots to be better absorbed, milk or cream is added to the soup.
Ingredients:
- Pumpkin - 250 g.
- Potatoes - 1 pc.
- Carrots - 1 pc.
- Cream or milk 125 ml.
Step-by-step photos on how to prepare pumpkin puree soup for children under 1 year old:
Wash and peel the pumpkin, do not chop it coarsely.
Place the prepared vegetables in boiling water, add a little salt and cook for 20-30 minutes until they become soft.
Remove the boiled vegetables from the broth with a slotted spoon and cool.
Use a blender to puree them.
Pour the resulting mixture back into the pan, add cream or milk. Stir and cook for another 5 minutes over low heat.
Pumpkin puree soup for a 7-8 month old baby is ready!
Bon appetit!
GOOD TO KNOW
Adequate nutrition is a guarantee of the normal development of the baby’s organs. It is important that the child receives the required amount of nutrients daily. Children who are breastfed from 6 months. They are already introducing solid food into the menu - complementary foods. Dr. Komarovsky claims that you should not feed your baby earlier. The fact is that at this age there are still no necessary enzymes that can digest adult food. If the child is bottle-fed (the enzyme system matures earlier), then the products are introduced from 4-4.5 months.
Young parents should remember that complementary feeding is just a gradual introduction of the baby to new food, and not full feeding. The first complementary feeding starts with a small portion - no more than 5 grams, and is gradually increased to 150 grams. in two weeks. Food must be fresh and warm.
Pumpkin for children
Pediatricians advise introducing pumpkin after the child tries zucchini, cauliflower, and broccoli. The fact is that it can cause allergies or lead to “carotene jaundice,” which is expressed in yellowing of the palms and feet. If an allergic reaction occurs, the introduction of the product into the diet is postponed.
Raw pumpkin should not be given to your baby - it can cause digestive upset and bloating. In addition, the pulp is too hard and the child will not be able to chew it. It is best given in the form of puree or soup.
A small fruit (weighing no more than 5 kg) is suitable for cooking - its pulp is more tender and sweet. When choosing, you should pay attention to the appearance of the vegetable - it should not have rotten spots or depressions.
The pumpkin should be peeled from the hard skin and cut into small pieces. Cook them over low heat for about 30 minutes. until soft. Then the vegetable is ground through a sieve or crushed with a blender. The ground mass is poured with milk and diluted to the consistency of soup. For older children, the dish is prepared with the addition of other vegetables: carrots, potatoes and water.
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Ingredients for puree soup:
- Pumpkin – 1 or 2 slices
- Carrots – 1 pc.
- Cream – 150 ml.
- Butter - a small piece.
- A pinch of salt
A healthy vitamin vegetable that contains dietary fiber that helps digest food better and relieves constipation. Therefore, it is recommended to introduce it. In this recipe I will share my recipe for pureed pumpkin soup with cream (or milk). I have been making this soup for my baby since he was 8 months old.
Pumpkin puree soup for children with cream – Recipe with photo:
1. The pumpkin must be peeled and pulped, then cut into cubes. Peel the carrots and cut into cubes. After that, the pumpkin and carrot cubes need to be placed in a pan of water. Cook until done (soft).
2. Remove the cooked pieces into a bowl and grind with a blender (or rub through a sieve).
3. Add butter and cream. And mix everything together again.
4. Add a little salt to the pumpkin milk mixture, pour it back into the pan with the pumpkin broth and let it boil. After this, immediately remove from heat.
5. Pumpkin puree soup for babies is ready. Grow up healthy!
Depending on the child’s tolerance to foods, you can add the following vegetables to the soup: potatoes, broccoli, cauliflower. They also need to be boiled first and then pureed. You can add boiled chicken or quail yolk.
In addition to its excellent taste, pumpkin is also very rich in nutrients. You need to eat pumpkin at least once a month. You can make anything from this product - candied fruits, cake, roast, soup. Want to learn how to make pumpkin soups that will please even the harshest critic? Read this article.
Classic pumpkin soup
Pumpkin soup is quick and easy to prepare, resulting in a bright orange dish. Which whets the appetite just by its appearance. And we can talk for a long time about the benefits of pumpkin dishes. Remember that pumpkin dishes are among the lowest in calories. For example, 100 g of classic pumpkin soup contains only 61 calories.
To prepare this dish you will need:
- fresh 700 g;
- onion 70 g;
- vegetable broth 700 ml;
- cream 120-150 ml;
- butter 20 g;
- spices and seasonings to taste;
- salt;
- pumpkin
Classic pumpkin soup is prepared like this:
- Cut the pumpkin into pieces, chop the onion.
- Place in a preheated frying pan and fry for 5-8 minutes over medium heat. Stir every 2-3 minutes. It is better to fry in butter, as this product is rich in beta-carotene, which is best absorbed in a fatty environment.
- Transfer the vegetables to a large saucepan with broth already poured in and add salt. Bring to a boil.
- After boiling, reduce heat and simmer until fully cooked. The time depends on the hardness of the vegetable, but usually it is about 20 minutes.
- Add spices. Ground cumin is especially recommended; it best enhances the taste of pumpkin. The latter goes well with black pepper, garlic, rosemary or sage.
- Grind the finished pieces with a blender or rub through a sieve.
- Return the finished mixture to the pan, add cream and heat slightly. You should not bring it to a boil, because the cream will cook.
- Fry the seeds in a dry frying pan for literally 2-4 minutes.
- Garnish the finished dish with seeds, fresh herbs or a sprig of rosemary.
Pumpkin soup with cream
We offer you an original recipe for pumpkin soup with cream and Parmesan. Fans of the unusual and new will definitely like it.
Grocery list:
- pumpkin pulp 500 g;
- butter 100 g;
- onions 1 pc.;
- broth 500 ml;
- ground nutmeg;
- sugar 50 g;
- ground cinnamon;
- grated parmesan 100 g;
- milk 450 ml;
- corn flour 2 tbsp. l.
The recipe for this soup is very simple:
- Chop the pumpkin and let it cook.
- At this time, add oil and chopped onion to the pan. Fry the vegetable until translucent.
- Turn the finished pumpkin into puree using a blender or a special masher. Place in the pan with the onions.
- Pour the broth over the puree and bring to a boil. It's good if the broth is chicken. It tastes better this way.
- Reduce heat to low, pour in milk.
- Mix flour, sugar and spices. Add to the soup in small portions, stirring each portion well. To avoid the formation of lumps.
- After 5 minutes, remove the soup from the heat. Sprinkle with grated Parmesan and bon appetit!
If you are a vegetarian, you will be interested in this video.
Pumpkin soup for children
The easiest way to prepare soup for children is to boil pumpkin with potatoes and carrots. Puree everything together and pour in milk. This dish is suitable for kids of any age, as long as you do not add salt or spices to it.
You can also prepare a simple meat soup for kids. For this you will need:
- beef or veal 200 g;
- 1 piece each onions, potatoes and carrots;
- black pepper and bay leaf;
- pumpkin 200 g.
Children's pumpkin soup by points:
- Prepare vegetables for cooking, wash and peel.
- Place the meat, onion and carrots in the pan. If the soup is for children older than one year, then add seasonings.
- Cook the meat and vegetables. After boiling, it will take about another 30-40 minutes until it is ready.
- The water from the meat and vegetables will become the base broth. Strain it and put it back on the stove. Place meat and carrots in it.
- Add chopped potatoes and pumpkin. Cook everything over medium heat until fully cooked. Usually about 20 minutes.
- Pour the broth into a separate bowl, but do not pour it out. Grind the vegetables in a blender, gradually adding broth to the desired consistency.
- If desired, you can add milk or sour cream.
- Garnish with fresh herbs.
Pumpkin soup with meatballs
In addition to the classic version of puree soup, the first pumpkin dish can be prepared with croutons or meatballs. For the meat version of the dish you will need:
- pumpkin pulp 700 g;
- potatoes 2 pcs.;
- medium zucchini 1 piece;
- 1 piece each onions and carrots;
- salt, spices;
- minced meat, preferably chicken, 500 g.
Cooking method:
- Peel the vegetables and cut into small cubes.
- Place the vegetables in a saucepan, add salt and let them cook.
- At this time, prepare the meatballs. Mix the minced meat with onion, salt and seasonings. Onions can be chopped in a blender. Stir well.
- Form small balls from the prepared meat mixture.
- Boil water in a separate saucepan, add a sprig of rosemary or a couple of bay leaves.
- Place the meatballs one at a time into the boiling water.
- Remove the finished meat balls with a slotted spoon and place on a separate dish.
- Meanwhile, the vegetables for the soup have already been cooked. Drain the water and puree the vegetables. Gradually add broth or milk to it.
- Pour soup into a plate, place a meatball in the center, garnish with fresh herbs. Dinner is served!
I suggest making pumpkin soup. The soup has a rich taste, with a subtle citrus note. It is very useful and easy to digest. Since the soup is intended for children, all ingredients are pureed with an immersion blender. For older children, you can add fine paste to the soup, which will make the soup even more nutritious.
To prepare pumpkin soup for a child aged 1 year, you need to immediately prepare the products according to the list.
Cut the carrots into thin slices.
Cut the pumpkin into cubes.
Place the vegetables in a saucepan, place rosemary sprigs on top, cover with cold water, bring to a boil and cook for 15 minutes.
Steam the turkey fillet for 7 minutes.
Remove the rosemary sprigs from the pan with the vegetables, add the turkey fillet and puree with an immersion blender until smooth.
Heat the vegetable broth and pour into the puree, adjusting the thickness of the soup to your taste. Add salt to taste.
Ladle the soup into bowls, season with orange juice and olive oil and serve. If desired, you can sprinkle with grated Parmesan cheese. Pumpkin soup for the child is ready. Bon appetit!
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