We prepare pumpkin puree soup at home. Pumpkin puree soup: the best recipes. Creamy pumpkin soup

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.

Pumpkin is a versatile vegetable. It is used to prepare a wide variety of dishes, from soups and main courses to salads and desserts. We will turn our attention to pumpkin soup. This is just a godsend for those who are watching their figure, because pumpkin soup is low in calories and nutritious. Pumpkin soup is ideal for baby food. Children are not allergic to pumpkin - isn’t this happiness for parents?

Pumpkin soup is easy and quick to prepare, especially if it is a puree or cream soup. You will have to tinker a little longer when preparing soup from baked pumpkin, but the result will surprise you, because in addition to preserving many useful substances, baking reveals the taste of all products in a new way. For a holiday table or dinner party, pumpkin soup can be effectively served in half a pumpkin, using it as a tureen.

Here are some tips from experienced chefs to help you prepare truly tasty and healthy pumpkin soup. Before cooking soup with chicken or veal, the meat can be quickly fried in hot oil until golden brown, this will give the soup a special taste and aroma. When adding cream to soup, remember the calorie content, but, nevertheless, the fattier the cream, the tastier the soup turns out. When serving, pumpkin soup can be sprinkled with herbs, toasted pumpkin seeds, rye or wheat bread croutons or grated hard cheese.

Ingredients:
500 g pumpkin,
1 onion,
3 stacks vegetable broth,
1 stack cream,
2 tbsp. vegetable oil,
150 g hard cheese,
2 tbsp. butter,
greens, salt, pepper - to taste.

Preparation:
Cut the pumpkin in half, remove the seeds, brush the inside with vegetable oil and place cut side down on a baking sheet. Place the baking sheet in an oven preheated to 180°C for 1 hour. Meanwhile, fry the onion in butter until translucent. Peel the finished pumpkin and add to the onion, fry a little and pour in the broth. Simmer over low heat, covered, for 15 minutes. Then puree with a blender, pour in the cream, heat but do not boil, remove from heat and add grated cheese. Stir and serve with greens.

Ingredients:
1 small pumpkin
2 onions,
1 head of garlic,
1.5 liters of vegetable broth,
1 bay leaf,
1 tsp brown sugar,
1-2 tsp. curry powder,
½ tsp. ground cinnamon,
¼ tsp. ground nutmeg,
1 stack natural yogurt or low-fat sour cream,

Preparation:
Cut the pumpkin in half and place cut side down on a baking sheet. Peel the onion and cut into quarters. Without peeling the garlic, wrap it in foil. Place the vegetables on a baking sheet and bake at 180°C for an hour. Let cool slightly, scrape the pumpkin pulp into a saucepan, squeeze the garlic out of the skins, add the onion and puree in a blender until smooth. Add broth, spices to taste, bring to a boil and simmer over low heat for 10 minutes. Remove from heat, add sour cream and stir.

Ingredients:
1 kg pumpkin,
2 onions,
2 green apples,
3-5 cloves of garlic,
1 tsp curry powder,
salt, ground white pepper, herbs - to taste.

Preparation:
Cut the peeled pumpkin pulp and potatoes into pieces. Chop the onion and garlic. Heat the vegetable oil in a saucepan, fry the onion until transparent, add the pumpkin and garlic and fry over high heat for 5 minutes, then add the potatoes and fry everything together for another 5 minutes. Pour in hot water (about 1-1.2 l), bring to a boil , reduce heat to medium and cook for 15 minutes. Then puree using a blender, add salt and pepper to taste. Cut the peeled apples into cubes and fry in hot oil, sprinkled with salt, pepper and curry powder, for 2-3 minutes until golden brown. Serve the soup with 1 tablespoon in each bowl. apples and sprinkled with herbs.

Ingredients:
500 g hot smoked fish,
500 g pumpkin,
3 potatoes,
2 tomatoes
1 onion,
1 carrot,
200 ml 10-20% cream,
1 tsp pepper mixtures,
salt - to taste.

Preparation:
Cut the peeled pumpkin, potatoes, carrots and onions into cubes and boil in boiling salted water for 5-7 minutes. Place on a sieve. Cut the tomatoes crosswise, scald with boiling water, cool immediately in ice water and remove the skin. Rub the boiled vegetables and tomatoes through a sieve and pour into the pan. Divide the fish lengthwise along the ridge, remove all bones. Grind one fillet, cut the second into pieces. Add the fish to the vegetables in the pan, pour in the cream, stir, bring to a boil and immediately remove from the heat. Add spices, cover and let steep for 10 minutes.

Ingredients:
1 kg pumpkin,
500 g tomatoes,
1 red onion,
5-6 cloves of garlic,

1 sprig of rosemary,
1.2 liters of vegetable broth.
For croutons:
12 slices French baguette,
5 tbsp. vegetable oil,
1 yolk,
1 tbsp. red wine vinegar,
1 clove of garlic,
1 hot pepper,
100 g hard cheese.

Preparation:
Peel the pumpkin and cut it into cubes. Also cut the onion into cubes. Wash the tomatoes and unpeeled garlic cloves. Place all prepared products on a baking sheet, add a sprig of rosemary, pour in oil and place in an oven preheated to 220°C for 30-35 minutes. Remove the prepared vegetables from the oven, place the pumpkin in a blender, add the onion, peeled tomatoes and squeeze the garlic out of the skin. Grind into a homogeneous creamy mass, pour into a saucepan, add broth and bring to a boil. Remove from heat, season with salt and pepper and cover with a lid. Prepare the croutons: chop the garlic and hot pepper and rub with a pinch of salt. Add the yolk and vinegar and whisk. Continuing to beat, add butter. Lubricate the baguette pieces with the resulting sauce, place them on a baking sheet and bake at a temperature of 180-190°C for 5 minutes. Sprinkle the finished croutons with cheese.

Ingredients:
600 g pumpkin,
3-4 carrots,
150 g raisins,
150 g walnuts,
4-5 tbsp. butter,
200 ml 20% cream,
salt, ground white pepper - to taste.

Preparation:
Peel the pumpkin and carrots, cut into cubes and simmer for 10 minutes per 1 tbsp. butter. Pour in 1 glass of hot water and boil for 10 minutes. Puree the soup using a blender, add cream, salt and pepper. Stir and heat until boiling, but do not boil. Remove from heat. Meanwhile, coarsely chop the nuts, rinse and dry the raisins. Fry nuts and raisins in the remaining butter and add to the soup.

Ingredients:
250 g pumpkin,
250 g zucchini,
4-5 large champignons,
2 cloves of garlic,
3-4 tbsp. sour cream,
1 shallot,
100 ml dry white wine,
800 ml vegetable broth,
1 tbsp. butter,
salt, herbs, lemon juice - to taste.

Preparation:
Peel the pumpkin and zucchini and cut into cubes. Chop the shallots and garlic and fry in half the amount of butter until transparent, add the pumpkin and zucchini and simmer, stirring, for 5 minutes. Pour in the wine and simmer for 1-2 minutes over high heat. Add broth and simmer on low for 20 minutes, covered. Then puree the soup using a blender, add lemon juice to taste, salt and pepper, add sour cream and heat without boiling. Cover with a lid. Cut the mushrooms into slices and fry in the remaining oil for 2-3 minutes, add herbs, salt and pepper. Serve the soup, place mushrooms and herbs in the center.

Ingredients:
400 g pumpkin,
1 small chicken
2 carrots,
2 onions,
8 slices bacon
8 potatoes,
3-4 tbsp. vegetable oil,
salt, pepper, Provençal herbs, bay leaf, cumin, sesame - to taste.

Preparation:
Wash the chicken, remove the skin, cover with cold water, salt, add bay leaves, carrots, peppercorns and cook the broth. Cut the pumpkin and potatoes into cubes, add herbs, cumin, vegetable oil and ground red pepper to taste and cook in a small amount of salted water. Fry the bacon in a dry frying pan, remove it and fry the onion in the remaining fat until golden brown. Remove the meat from the chicken carcass and cut into pieces. Puree the boiled vegetables using a blender, add meat to them, heat a little and pour into plates. Place bacon slices, fried onions, and sesame seeds on each plate.

Ingredients:
400 g pumpkin,
4 tbsp. vegetable oil,
3-4 carrots,
2 tsp curry powder,
2 onions,
milk - as much as needed
salt, pepper - to taste.

Preparation:
Fry the onion in hot vegetable oil until golden brown, add 1.5 liters of hot water, bring to a boil and add coarsely chopped carrots and potatoes. Add salt and boil for 5 minutes. Then add the diced pumpkin and cook for another 5 minutes. Remove from heat and puree using a blender. Pour in milk (to the desired thickness of the soup), boil, remove from heat and add curry and pepper to taste. Serve with white bread croutons.

Ingredients:
6 stacks pumpkin cut into small cubes
400 g soft cream cheese (or 3-4 regular processed cheese),
1 onion,
2 tbsp. butter,
3 stacks water,
4 bouillon cubes,
½ tsp. provencal herbs,
¼ tsp. ground black pepper,
salt - to taste.

Preparation:
Sauté the onion in butter until soft, add the pumpkin, hot water, stock cubes and spices, bring to a boil and simmer for 20 minutes. Strain the soup through a sieve or puree it using a blender, add cream cheese and heat, stirring, until the cheese melts. Do not boil! Serve with greens and croutons.

Ingredients:
250 g thin noodles,
1.5 kg pumpkin,
2 onions,
3 tbsp. butter,
100 ml cream,
¼ tsp. red hot ground pepper,
salt, ground black pepper - to taste.

Preparation:
Boil the noodles in boiling salted water and place in a sieve. Cut the pumpkin and onion into cubes and fry in oil until golden brown. Fill with water so that it covers the vegetables, add spices and salt and cook until soft. Puree the finished soup using a blender, add noodles and cream and heat to a boil.

Ingredients:
500 g pumpkin,
2 potatoes,
1 onion,
2-3 cloves of garlic,
1 red hot pepper,
1 stack tomato juice,
100 ml cream,
2 tbsp. vegetable oil,
salt, ground black pepper, nutmeg - to taste.

Preparation:
Fry onion, garlic and hot pepper in vegetable oil for 3-5 minutes. Cut the pumpkin and potatoes into cubes, add to the fried vegetables, add 2 cups of water and season with spices. Boil covered over medium heat for 20 minutes. Rub the finished soup through a sieve or puree using a blender, add tomato juice and cream and simmer for another 5 minutes. Serve with greens.

Ingredients:
600 g pumpkin,
200 g minced chicken,
1 liter of chicken broth,
1 onion,
1-2 cloves of garlic,
2 tbsp. vegetable oil,
2 cm ginger root,
salt, ground black pepper, herbs - to taste.

Preparation:
Cook the pumpkin in chicken broth for 10-15 minutes. While the pumpkin is cooking, add salt and pepper to the minced chicken and form into meatballs. Fry the chopped onion and garlic in vegetable oil until golden brown, transfer to the pumpkin and boil for 2 minutes. Then rub the finished soup through a sieve. Place back on the heat, bring to a boil and place the meatballs in the soup. Cook until tender for 10 minutes, add grated ginger, herbs, salt and pepper to taste.

Ingredients:
4-6 pcs. chicken drumstick (according to the number of pots),
600-800 g pumpkin,
4-5 potatoes,
3-4 cloves of garlic,
1-2 carrots,
2 liters of water,
salt, pepper - to taste.

Preparation:
Boil chicken drumsticks in boiling water until tender, add salt at the end of cooking. Cut the vegetables into cubes and place in pots. Remove the drumsticks from the broth, place one at a time in the pots and fill with broth, leaving about two fingers to the brim. Close the lids and place in an oven preheated to 220°C for 1 hour. Serve in pots, sprinkled with herbs.

Ingredients:
1.5 liters of vegetable broth,
500 g pumpkin pulp,
1 onion,
2-3 cloves of garlic,
½ hot red pepper
1 potato,
120 ml heavy cream,
1 tbsp. grated ginger,
1 small pumpkin (“soup”)

Preparation:
Heat the broth in a saucepan, add the diced pumpkin and the remaining ingredients and bring to a boil. Reduce heat and simmer, uncovered, for 40 minutes. Remove the hot pepper. Cut the tureen pumpkin in a 2:1 ratio, remove the “lid” and remove the seeds and pulp. Grease the inside with oil, place in a cold oven, turn on the heat and bake for 30-50 minutes. Meanwhile, puree the pumpkin soup or strain it through a sieve, heat for 10 minutes, pour in the cream, stir and pour the soup into the baked pumpkin. Sprinkle the top with toasted pumpkin seeds or cheese and serve.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

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!

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!

The pumpkin ripening season has arrived. Previously, every year I had a question, what is possible? Rice porridge with orange miracle? 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

Cleaning the pumpkin. This time the peel was so rough that I had to use a knife and literally cut it off. Cut into cubes.
We wash the carrots, remove the skin with a special device and chop into thin slices.

We cut off the peel from the tubers and proceed in the same way as with the pumpkin.

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

Preparation:

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.

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

In a saucepan you need to sauté chopped onions in vegetable oil. Keep it on the fire until lightly browned and soft.

Cut the pumpkin into small pieces and place in a container to sauté. Add salt and pepper to taste.

Fill with water or broth. The amount of liquid should be no more than 300 ml. I poured in 250 ml because I like it thicker. Place the saucepan on the stove, bring its contents to an active boil and reduce the heat. Cover with a lid and cook the pumpkin soup for 15 minutes. Then we check readiness.

For pureeing, you can use an immersion or stationary blender. I like the second option better. Grinds perfectly.

This is such a homogeneous, beautiful and appetizing soup.

This lean pumpkin soup can be easily prepared in a slow cooker. Use the “Frying” mode for sautéing and the “Stewing” mode for cooking pumpkin.

And if you add a handful of croutons to your plate, your lunch will definitely be unbeatable. Also add finely chopped greens, and then the soup will become tastier and healthier.