How to cook pumpkin soup. Pumpkin soup: the best recipes. Delicate recipe with cheese

For me, the most autumn dish is pumpkin soup. An easy and healthy lunch. There are a lot of cooking recipes. Men need something more nutritious, so it is prepared with potatoes or chicken. For slender girls and children, you can cook a 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, children really like the consistency of cream or puree. They do not catch pieces of onions or carrots, but eat everything with pleasure. Moreover, you can vary the amount of vegetables yourself and make the dish more potato-based or more meat-based. And for flavor we will add a few herbs and spices.

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

The classic recipe is based on quite a lot of pumpkin pulp and a package of cream. The only vegetable we can add is the onion. You can cook with either water or any broth. However, with water the soup is not as rich and aromatic.

Compound:

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

Let's start the cooking process by processing the vegetables. To do this, you need to wash the pumpkin and remove 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 in their own right, but can go with .

Cut the pumpkin pulp into medium pieces. And we turn our attention to the onion. We also clean it and chop 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, and then we will prepare our soup.

Heat a little vegetable oil in a saucepan. Place onion pieces in it and fry them until soft.

Add chopped garlic cloves. After a minute, add the pumpkin to the frying pan. Blanch the ingredients for another 6 minutes. Then add 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 the food over medium heat for 15-20 minutes. Checking the readiness of the vegetables.

The pumpkin should be soft and easy to pierce.

All that remains is to give it 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 lowest or lower speed. This is necessary so that hot splashes do not fly out when grinding the pulp. They can easily burn you, especially if the pan is full to the brim.

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

All that remains is to fill our mass with cream. There are no special instructions for them, the main thing is that their taste suits you.

Mix and serve this yummy dish.

It tastes best when you add a handful of croutons on top. You can buy them in a store or make them yourself.

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

Separately, pour a little odorless vegetable oil or melted butter into a bowl. I squeeze the garlic into it, add salt and shake it. I lower the bread cubes into this bowl and let them dip a little in the aromatic mixture.

I take a baking dish with low sides, cover it with parchment and lay out 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, it will speed up the process of drying the bread. If possible, I leave the oven door open.

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

How to make pumpkin puree soup with potatoes

Sometimes it is acceptable to add potatoes. It makes for 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.

Compound:

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

Prepare the ingredients. 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 advisable that they are about the same size as the pumpkin. This way they will cook more evenly.

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

Add pumpkin and potatoes and leave for another 4 minutes. Then fill with water or broth.

Add salt and pepper. And cook for another half an hour with the lid closed.

As soon as the vegetables become soft, you can grind them with a blender.

Add a couple of spoons of sour cream and taste it.

Diet recipe with zucchini

Very low calorie product. A lot of dishes are prepared from them. When combined with pumpkin, they provide more nutritional value due to the fiber, but do not add much to the calorie count.

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

Products:

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

Take the pumpkin and zucchini pulp out of the freezer. We leave them to defrost.

Meanwhile, fill the pan with broth and put it on heat.

While the broth arrives, randomly chop the carrots and onions.

As soon as the broth boils, add carrots to it. After boiling, add the onion. Cook over low heat for 5 minutes.

Add the zucchini and let it boil.

Then we send the pumpkin there.

After boiling, add tomato paste to the soup. Add salt and seasonings for taste.

Cook the mixture for 15 minutes. Then grind with a blender until creamy.

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

Hearty creamy chicken soup - quick and tasty

With meat, any soup will sparkle in a new way! You and I will use a little chicken fillet to beautifully decorate the surface of the food in the plate.

Compound:

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

We cut the peeled and peeled vegetables randomly.

Let the pumpkin simmer in water until the flesh becomes soft. Drizzle a little vegetable oil and simmer 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 cover the pieces a little. It will boil away a lot during the cooking process.

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

Add cheese, cream and milk to the puree. You can take both processed and curd 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 cooks quickly.

We put it in the soup, which we set to simmer over low heat until it boils.

Then salt and add spices.

Cook for another 15 minutes on the lowest heat on the stove, taste it and call the family for dinner.

Cooking option with milk in a slow cooker

Not a single culinary article of mine is complete without a multicooker. This assistant is simply irreplaceable. For small amounts of cooking, you can get by with just this.

Compound:

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

Set the multicooker to the “Frying” mode. It will warm up, and during this time we will have time to prepare the vegetables.
Coarsely chop the 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 add it to the vegetables. Cook vegetables for 12 minutes.
Salt and fill the pieces with 400 ml of water. Set the “Extinguishing” mode for 25 minutes.

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

Add nutmeg.

And add milk for tenderness.

Spicy puree soup with pumpkin and ginger

Ginger adds a slight spiciness and unusual aroma to pumpkin soup. You immediately get the feeling that you are eating a restaurant dish in some Italy. Truly, 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 (approximately 120 ml),
• water – 250 ml,
• sesame seeds or sunflower seeds.

We clean this red beauty and cut it into cubes.

Cut the carrots into circles. Chop the onion into small pieces.

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

Add 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 mixture into puree.

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

Vegetable soup with broccoli and cauliflower for children

We want to feed our children right. So that they receive fiber, vitamins and microelements with food. But for some reason, the children themselves are in no hurry to eat broccoli or cauliflower. We have found a way out - we will 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 cloves of garlic,
• 15 g butter,
• 4 tbsp. cream, salt, pepper,
• chilli.

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

Cut carrots, garlic and onions into slices. Finely chop some hot pepper; you can do without it.

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

Spread finely chopped garlic. Then onions, chili peppers, carrots.

After a couple of minutes, lower the pumpkin.

Stir and add water. Cover with a lid and let it boil. Once it boils, add the potatoes. We bring it to readiness. The potato pieces should be easily pierced with a knife.

Mash the vegetables a little with a masher. Then add broccoli and cauliflower.

For taste, add a little salt and pepper.

Pour in the cream and cook for another 3 minutes. Puree with a blender to obtain a homogeneous mass.

Recipe for pumpkin puree soup with shrimp

I found a very unusual recipe with seafood. Specifically, let's take shrimp.

Compound:

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

Cut off the skin of the pumpkin and clean out the seeds inside. Cut the finished pulp into medium pieces. Place them in a saucepan and fill with water. We are waiting for the water to boil.

After this, add finely chopped carrots and onions. Leave to cook on low heat for 15 minutes. Then beat with a blender until smooth.

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

Let's start with shrimp. You need to pour oil into the frying pan. Crush the garlic with the flat side of a knife and immediately place it in the oil. After a minute, send the peeled shrimp there.

We will cook at maximum heat on the stove for 50-60 seconds on each side.

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

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 use a toothpick to draw patterns. You can make flowers, drops, simple circles, or leave them with a scattering of dots (this is somewhat reminiscent of the theme in manicure - painting on varnish).

Option for using vegetables and herbs.

This video shows three designs for decorating soup for children.

Another option is to use spices of different colors and different shapes of croutons. For example, cut heart-shaped pieces from bread.

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!

Healthy pumpkin soups are prepared very simply and quickly, and as a result you will have a plate of fiery orange delicious soup, rich in vitamins and minerals, on your table. For pumpkin soup, cut the pumpkin pulp into small cubes and cook in salted boiling water. If you find it difficult to peel the skin of a fresh pumpkin, you can cook the pumpkin unpeeled. The peel will be easier to remove once the pumpkin is cooked and you will puree it for soup. You can season the finished pumpkin soup at your own discretion. Pumpkin is friends with black pepper, nutmeg, you can season it with a mixture of ginger and garlic, add fresh spices - a sprig of rosemary, sage and bay leaves. By the way, beta-carotene, which pumpkin is rich in, is a fat-soluble substance, and for better absorption, it is advisable to add butter and milk to pumpkin dishes. Therefore, you can add cream to the soup, which will add new taste and benefits.

There are 100 recipes in the "Pumpkin Soups" section

Pumpkin soup with Brazilian calabrese sausage

Sweet pumpkin soup with spicy calabrese pork sausage is one of the traditional seasonal Brazilian soups. To prepare pumpkin soup in Brazilian style, you will have to find a smoked peppered sausage among Russian sausages. Calabrese is a type of Brazilian...

Pumpkin soup with tomatoes

The recipe for pureed pumpkin soup with tomatoes is so simple and hassle-free that any beginner in cooking can master it. A nice thing is that the vegetables for the soup just need to be peeled and baked in the oven until done. No pre-frying or anything...

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

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

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

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

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

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

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

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

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

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

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

Peel and chop the onion.

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

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

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

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

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

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

Roast pumpkin seeds in a dry frying pan.

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

Bon appetit and delicious soup!

Recipe 3, simple: pureed pumpkin soup with vegetables

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

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

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

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

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

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

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

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

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

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

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

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

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

Recipe 4: Quick Creamy Pumpkin Soup

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Start by cutting the pumpkin into small pieces.

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

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

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

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

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

Using a blender, puree the pumpkin.

Add one ladle of broth and whisk everything again.

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

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

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

One of the variations of healthy and tasty pumpkin soup is a delicate creamy pumpkin soup with cream. The cream in this recipe softens the taste of vegetables, giving the structure of the soup velvety and some special softness. The taste of pumpkin is not felt at all; this soup can be prepared for the whole family, adding what he likes to everyone’s plate. For men, add fried bacon and season the soup with hot pepper; for children, add crackers and pumpkin seeds; and for yourself, add a piece of boiled chicken, herbs - in general, choose what you like.

Other vegetables are added to the creamy pumpkin soup with cream, the recipe for which is suggested; the pumpkin will not be salted in this recipe. Potatoes will make the soup more nutritious and satisfying (by the way, they can be excluded or replaced with celery in smaller quantities), carrots and onions will add their own flavor and add variety. The soup is prepared with water, but you can cook it with vegetable or chicken broth.

• pumpkin (peeled pulp) – 400 g;
• potatoes – 2 pcs (or a piece of celery root);
• onion – 1 large or 2 small;
• carrots – 1 piece;
• water or broth - 1-1.2 liters;
• any vegetable oil – 2-3 tbsp. spoons;
• cream (fat content 10-15%) – 200 ml;
• salt - to taste;
• spices - of your choice;
• greens, croutons, fried bacon - for serving soup.

The vegetables will be lightly fried, and so that they do not absorb a lot of oil, we will not cut them very finely. Cut the onion into medium size cubes. Cut the carrots into thick circles, cut large ones in half or into four parts.

Cut the pumpkin and potatoes (celery root) into medium-sized cubes.

Heat the oil in a cauldron or pan with a thick bottom and walls. Place the onion in it and sauté until soft, without browning.

Add pumpkin pieces and mix. Fry the pumpkin for 7-8 minutes, stirring so that the onion does not burn. The fire is not strong, the pumpkin should be stewed in oil, softening a little.

Pour potatoes and carrot pieces into the pan. Fry (simmer) in oil for several minutes until the carrots and potatoes absorb the remaining oil. Be sure to stir, the potatoes may stick to the bottom.

Pour water or broth over the stewed vegetables, barely covering them with liquid. Salt to taste. Cook the vegetables at a low boil; determine readiness by looking at the potatoes. If the potatoes break easily when pressed, they're done.

Turn off the heat and cool the soup slightly. Using a blender right in the pan, grind everything into a homogeneous thick puree. Or take out the vegetables with a slotted spoon, load them into a blender glass, and chop them. Return to the pan with the broth, stir immediately, the soup should become thick and smooth, without lumps.

Place the pumpkin soup on a very low heat and heat through. Pour cream of any fat content into the hot soup and immediately stir with a spoon. We heat the cream soup, bring it almost to a boil, but do not let it boil so that the cream does not curdle. Turn off the heat, cover the soup and let it sit on the stove for about five minutes.

While the soup is steeping and gaining flavor, fry thin slices of bacon in a dry frying pan until crispy. Dry the bread cubes (in a frying pan or in the oven), cut the herbs, take out the spices. Pour the creamy pumpkin soup into bowls, add what your eaters like to each bowl, and invite everyone to the table. Bon appetit!

Recipe 8: Pumpkin Cream Soup with Turkey and Cream

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

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

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

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

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

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

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

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

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

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

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

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

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

PUMPKIN SOUP PUREE: ONE OF THE CLASSIC RECIPES

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

Required Products:

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

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

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

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

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

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

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

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

PUMPKIN SOUP PUREE WITH VEGETABLES

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

Soup composition:

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

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

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

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

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

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

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

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

Before serving, you can decorate it with herbs.

PUMPKIN SOUP PUREE

Pumpkin puree soup can be prepared with any ingredients.

Ingredients:

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

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

The onion needs to be peeled and cut.

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

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

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

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

PUMPKIN SOUP PUREE WITH PRAWNS AND CHICKEATS

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

Ingredients:

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

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

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

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

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

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

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

FRENCH PUMPKIN SOUP PUREE

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

Compound:

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

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

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

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

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

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

Serve with greens, croutons or baguette.

Cook with love!

Also delicious:

Step-by-step recipes for pureed pumpkin soup for every taste - a classic version of preparation and improvisation

2017-10-12 Valentina Sergeeva

Grade
recipe

1842

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

2 gr.

9 gr.

Carbohydrates

9 gr.

131 kcal.

Option 1: Classic pumpkin soup

When the colors of summer are fading and there is less and less sun and good mood, it’s time to attract positive emotions with aromatic and appetite-stimulating pumpkin soup. Thanks to the excellent keeping quality of pumpkins, you can delight yourself, friends and loved ones with creamy soups according to various recipes until spring. The brightly colored fruit contains reserves of carotene, vitamins and microelements that will fight autumn and winter vitamin deficiency better than any pills.

Ingredients:

• 300-350 grams of ripe pumpkin;
• 1 cup heavy cream (20-35%);
• 1 onion;
• 1-2 cloves of garlic;
• 2 carrots;
• 1-1.5 tablespoons of vegetable oil;
• 50 grams of butter;
• 2-3 slices of white bread;
• a small bunch of fresh parsley;
• spices and salt to taste.

Step-by-step recipe for classic pumpkin puree soup:

Prepare all the vegetables: cut off the woody rind from the pumpkin, peel the carrots, onions and garlic cloves.

Sauté finely chopped carrots and onions in butter until light golden brown.

Cut the pumpkin pulp into a medium cube and add to the carrots and onions for 5-7 minutes.

Place the browned vegetables in a deep saucepan with a thick bottom. Pour boiling water so that all the vegetable slices are under water (plus 2-3 cm from above). Add salt and spices and cook over low heat for a quarter of an hour.

Remove the crusts from the slices of white bread and cut them into small cubes.

Cut the garlic cloves in half and place in a frying pan in heated vegetable oil. Fry for 5 minutes so that the oil absorbs all the aroma of the garlic. Remove the garlic. Lightly brown the bread cubes in the flavored oil, stirring with a spatula until well coated and browned on all sides.

Using an immersion blender, puree the vegetables in the pan, adding warmed cream.

Wash and finely chop a bunch of parsley.

Serve the pumpkin puree soup in deep bowls, sprinkling with garlic croutons and herbs. Bon appetit.

Option 2: Pumpkin puree soup - quick recipe

Ingredients:

• 1/4 medium pumpkin (400-450 grams);
• a pinch of ginger;
• a pinch of turmeric;
• a pinch of dried garlic;
• 1 leek stalk;
• 50 grams of butter;
• salt to taste.

How to quickly make pumpkin puree soup:

Remove the insides (seeds, fibers) from a piece of pumpkin and cut it into several pieces to make it easier to trim the oak skin. Rub the peeled pulp on a grater.

Rinse under the tap and finely chop the leek.

Place the pumpkin and leeks you have prepared in the pan. Pour boiling water from the kettle (5-6 cm from the top). Cook for 5 minutes over medium heat.

Add ginger, turmeric and garlic to the pan. Stir and cook for another 5 minutes. For greater homogeneity, puree the soup in a blender.

Divide the aromatic pumpkin soup into bowls and top with a small slice of butter.

Option 3: Pumpkin soup with chicken

Ingredients:

• 500-550 grams of peeled pumpkin pulp;
• 1 chicken breast without skin (about 300 grams);
• 1 onion;
• 1 carrot;
• 1 sweet bell pepper;
• a pinch of dried ginger;
• 30-40 milliliters of olive oil;
• sea ​​salt to taste.

Rinse the chicken breast under the tap, place in a saucepan, and add 2 liters of filtered water. Cook until done, skimming off the foam with a spoon.

Peel the carrots, peppers and onions and cut into strips or cubes. Leave a small part of the pepper to decorate the dish. Saute the vegetables in a frying pan in olive oil. Season the roast with a pinch of ginger. After 5 minutes, cover with a lid and simmer on low heat.

Remove the chicken breast from the broth and remove the meat from the bones.

Chop the pumpkin pulp into cubes or small slices and place in a pan with fresh chicken broth. Add some salt. Cook until the pumpkin is done.

Chop some of the poultry meat nicely and return the rest to the pan. Add roasted pumpkin and chicken to the broth. Using an immersion blender, puree all the soup ingredients.

Divide the bright pureed soup into bowls and top with sliced ​​meat and bell pepper slices.

Option 4: Pumpkin puree soup with seafood

Ingredients:

• 400-500 grams of peeled pumpkin;
• 5 medium potato tubers;
• a bunch of green onions;
• 3-4 cloves of garlic;
• celery root;
• 200 milliliters of cream;
• 60 grams of butter;
• 200-250 grams of mussels;
• 200 grams of peeled squid in rings;
• 200 grams of shrimp;
• salt and spices to taste.

How to cook - step by step recipe:

At the first stage, prepare all the products. Try to peel the celery root well and sparingly. Cut off both ends of the root, peel the remaining part in the same way as potato tubers, cutting off the skin. Seafood, as a rule, ends up frozen. Thaw them.

Cut celery, potatoes and pumpkin into cubes. Place in a deep saucepan and add water so that it covers the vegetables. Cook for a quarter of an hour after boiling. Add grated cloves of garlic (2-3 to taste). Make a puree with a blender, add salt and add boiling water from the kettle.

Shrimp are most often sold unpeeled, so it is necessary to remove their shells. First, tear off the head, remove the remaining shell (from head to tail), the legs and tail will fall off in the process. Rinse the mussels, making sure there are no pieces or crumbs from the shells. Pour mussels and shrimp into boiling puree, stir, season with cream. Boil the boiling soup for 7-10 minutes.

Fry the squid rings in a frying pan in butter along with finely chopped green onions.

Divide the pumpkin soup with seafood into bowls and add a few golden-brown squid rings and onions to each serving. Bon appetit.

Option 5: Pumpkin puree soup with smoked meats

Ingredients:

• 1/2 small pumpkin (400-450 grams);
• 200-250 grams of smoked meats (sausage, bacon, meat);
• cayenne pepper on the tip of a knife;
• 2 cloves of garlic;
• 30 milliliters of olive oil;
• 1.5-2.5 liters of meat broth;
• 2-3 heads of onions;
• a bunch of parsley;
• salt to taste.

How to cook - step by step recipe:

Remove the pumpkin pulp from the skin and inside. Peel the onions and garlic cloves.

Cut the smoked meat into strips and brown in a frying pan in olive oil. Transfer to a plate.

In the same frying pan with the remaining oil, lightly simmer finely chopped onion and garlic for 5-7 minutes, season with cayenne pepper. Add the diced pumpkin pulp and simmer a little under the lid.

Transfer the contents of the frying pan to the saucepan and add the meat broth. Boil and cook for a quarter of an hour. Puree with a blender. Place smoked meats in a saucepan, stir, let stand covered for 10 minutes. When serving, add green parsley sprigs to each serving.

Option 6: Pumpkin soup with vegetables

Ingredients:

• 1/2 medium pumpkin (about 500 grams);
• 3-4 potatoes;
• 2 small onions;
• 1 large carrot;
• 1 jar of sour cream (250-300 grams);
• 1 large bell pepper;
• 1.5-2 cups of rich meat broth;
• 15-20 milliliters of olive oil;
• 150-200 grams of rye and white crackers;
• salt and spices to taste.

How to cook - step by step recipe:

Peel all vegetables and pumpkin. Finely chop the carrots, peppers and onions and place in a cauldron (or a pan with a thick bottom and walls). Fry a little with a minimum of oil.

Cut the potatoes and pumpkin pulp into small slices. Immediately add potatoes to vegetables and stir. If desired, add some of your favorite spices and salt. After 5-7 minutes, add the pumpkin and pour in the meat broth. Simmer under the lid until the vegetables are ready.

Puree the vegetables (in a food processor or blender). Serve the pumpkin puree soup into bowls, add a couple of spoons of sour cream and a handful of crouton mix into each bowl.

Option 7: Pumpkin puree soup with cheese

Ingredients:

• 350-400 grams of gymnosperm pumpkin pulp;
• 3-4 carrots;
• 2-3 cloves of garlic;
• 1 large onion;
• 50-70 grams of pumpkin seeds;
• a pinch of curry or nutmeg;
• 20-30 milliliters of cognac;
• 2 tablespoons olive oil;
• 100 milliliters of warm milk;
• 200 grams of grated cheese or soft goat cheese;
• sea ​​salt to taste;

How to cook - step by step recipe:

Peel the woody skin from the pumpkin and scrape out the seeds. Pumpkin seeds of this variety do not need to be peeled (they are without peel). Rinse the part and dry the seeds, shaking, in a hot frying pan until lightly cooked.

Peel and chop (in any convenient way) the onion, carrots and garlic. Sauté the vegetables in olive oil directly in the pan while you cut the pumpkin into cubes. Stir all the cuts in a saucepan, add water and salt. Boil for 20 minutes until done.

Puree the vegetable mass, adding milk and cognac. Bring to a boil.

If you have grated cheese, you can add it directly to the saucepan with the puree and stir until it dissolves. Slices of soft cheese will look great in a bowl of soup.

Option 8: Pumpkin puree soup without cooking

Pumpkin puree soup according to this recipe can rightfully be considered one of the fastest first courses made from pumpkin. There is nothing easier than taking and mixing all its delicious ingredients.

Ingredients:

• 300-350 grams of peeled pumpkin;
• 1 cup pumpkin seeds;
• 1 bag of coconut flakes (about 50 grams);
• 1 large ripe bell pepper;
• a pinch of turmeric;
• 1 clove of garlic;
• 100-150 milliliters of boiled water;
• salt to taste.

How to cook - step by step recipe:

Grind pumpkin seeds for 5-6 seconds in a coffee grinder. Pour the grind into a container with water. The husk will float to the surface, and the useful part will remain at the bottom. Remove the husks and drain the water. Transfer the cleaned grinds into a blender bowl. It is optimal to use a stationary device; you can put larger pieces into it, and the consistency of the soup will be more delicate.

Slice the pumpkin (as desired). Peel and chop the peppers and garlic. Place everything in a blender bowl. Add coconut, a little salt, water and a pinch of turmeric. Puree all ingredients.

Pour into plates. This interesting recipe for pumpkin soup will appeal to supporters of a healthy diet and vegetarian cuisine.

Be sure to try at least one of the recipes presented. I would like to hope that pureed pumpkin soup will firmly enter your life and remain one of your favorite treats.

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