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Pumpkin soup cooking recipes. Pumpkin puree soup: the best recipes

Pumpkin is considered a royal vegetable and must be present in autumn menu... The recipes for making pumpkin puree soup are varied and are available even for young inexperienced housewives. The dish itself is uncomplicated and claims to be a gourmet meal.

Cream soups are in demand in restaurants and often become business cards chefs. Refined, delicate, fragrant, they are rightfully considered the best for baby food... Among adults, there are also many fans of the dish. Pumpkin puree soup can be prepared with cheese and cream, chicken and shrimp, and such a spicy spice as ginger root will be a great addition. Experimenting is easy, especially if you master basic recipe warm autumn soup.

To prepare 4 servings of soup you will need:

  • Pumpkin without peel - 500 g;
  • Carrots - 1 pc.;
  • Onion - 1 head;
  • Large clove of garlic;
  • Water, broth (vegetable, meat) - 500 ml;
  • Sesame, pumpkin seeds, peeled - 2-3 tbsp;
  • Vegetable oil (preferably olive oil) - 2 tablespoons;
  • Ghee or chilled butter- 50 g;
  • Black pepper, nutmeg - 1 tsp;
  • Salt to taste.

The amount of spices can be varied as desired, adding garlic, if you like hot, or pepper. Otherwise, it is better to strictly maintain the proportions so that the soup does not turn out to be watery and does not lose its taste. The best dish for creamy pumpkin soup is a deep-bottomed saucepan.

Let's start cooking. To do this, peel the pumpkin with carrots and cut into a large cube. Chop the onion and garlic until small. Meanwhile, butter and olive oil are melted in a saucepan. The onions and garlic are sautéed first - it is important not to overcook these spices, but only to bring them to transparency (the cooking time is about 3-4 minutes). Add carrots, nutmeg, black pepper and still sauté for about 2 minutes.

Pour a few tablespoons of broth into a saucepan, continue to cook until the carrots are soft. Now is the time to add the main ingredient - pumpkin. It is important to lightly fry the vegetable, and then pour the rest of the broth so that it completely covers the ingredients. Let the soup boil and simmer for another half hour.

Now that the vegetables are completely ready, it is important to drain half of the liquid into a separate saucepan (leaving only the vegetables and a little liquid in which they were stewed in the saucepan): this will make it easier to control the consistency of the puree soup. It's time to whip the vegetables with a hand blender.

Add the remaining liquid gradually, adjusting the "density" of the soup. Finally, when the soup is ready, you can add pumpkin seeds to each bowl: the hard and crunchy seeds go surprisingly well with creamy puree. You can sprinkle the soup with cheese, serve with garlic croutons, decorate with greens, in a word, experiment from the heart. The soup will only benefit from this.

Chicken recipe

Some men do not accept soups without meat, and there is a grain of justice in this: soup with chicken is denser, it satiates better in the cold season. In this case, it is very easy to modify the classic recipe if the vegetables are blanched not in vegetable, but in chicken broth. Cool the chicken from which the broth was prepared, separate from the bones and cut into large pieces.

Vegetables are also slaughtered with a blender, and meat is added to the finished soup in portions. There are housewives who make meatballs in advance from chicken fillet, and then add them to the pumpkin cream soup. In this case, the meatballs are also cooked separately in the broth, and the ready-made ones are laid out on plates. Then it is possible not to interfere with the flavors of pumpkin and meat, but to allow the eater to enjoy the combination of individual self-sufficient ingredients.

Serve pumpkin soup mashed potatoes can be directly in the pumpkin, which is previously cleaned from the pulp without breaking the peel. It is not only tasty, but stylish and very original.

Delicate cream soup with cream

Cream is the very ingredient, without which many people do not perceive mashed soups at all. It is they who give the creaminess for which the dish has become so popular. The consistency itself also changes, it becomes smoother, more uniform, and the color of the soup acquires a beautiful pearl overflow.

Everything is done according to classic recipe... And half a glass of cream is poured in a thin stream at the very last moment, almost before serving.

It is very important to find the right cream fat content - it is better to purchase the light 10%, which we usually drink with coffee. But the fatty ones, which are whipped, are categorically not suitable: it is better to dilute them with boiled water.

Pumpkin puree soup with potatoes

In addition to carrots and pumpkin, you can add a vegetable such as a potato to the soup: the combination of vegetables is wonderful, the pumpkin puree soup comes out fragrant, thick, very satisfying. There is nothing complicated in cooking: it is quite possible to adhere to the basic recipe. You can add potatoes along with carrots: it needs to be boiled well so that the tubers fall apart and easily turn into mashed potatoes.

Most tasty soup is obtained from white potatoes, but pink, and even more so purple varieties like "blue eyes", it is better to leave straws for frying. Pumpkin and potato puree soup is served with sour cream, garnished with herbs, and before serving, small homemade garlic croutons are placed.

Multicooker recipe

Soup-puree is easy to prepare in a slow cooker: all the ingredients are put in at the same time (excluding cream!) And cook on the "Stew" mode for 20 minutes. Ready vegetables are blended until creamy, and before serving, cream is poured in, and the soup is slightly warmed up again.

Some housewives prefer to add rice, boiled until half cooked. The groats will give a new interesting note, and at the same time make the consistency more viscous, interesting, thick.

With the addition of cheese

Pumpkin, like carrots, contains vitamin E, which is absorbed better together with fats. In many ways, for these purposes, cream, milk, and ghee are often added to the soup. Gourmets are very fond of the option with cheese, moreover, you can use both hard parmesan and any processed one.

We prepare the dish, observing the following steps:

  1. Simmer vegetables in broth until tender.
  2. Add salt and spices.
  3. Puree vegetables in a blender.
  4. Add the cream.
  5. Warm up the soup slightly.
  6. Three cheese on a coarse grater.
  7. Stirring constantly, add the cheese to the soup: this way it will melt evenly.
  8. Let the dish brew for 10 minutes.
  9. Pour into plates.

If you suddenly see that the soup came out too thick and dense, it is easy to dilute it with boiled milk, which is added to the soup warm. And one more nuance: if you wish, you can not melt the cheese, but sprinkle each portion separately with it in grated form. In this case, you are free to choose any variety, including cottage cheese, suluguni or feta cheese.

Pumpkin and milk

Pumpkin soup can be safely called an international dish - it is prepared in different countries, to your taste, changing the components. The most popular in Italy is the variation with rice, wine and cheese. In France, such a soup cannot be imagined without celery and tomatoes, in Uzbekistan it is prepared exclusively with milk.

A big plus of the pumpkin-milk dish is that it is very easy to digest, which means it is equally well suited for children and the elderly. The dish is considered low-calorie, and, if you do not weigh it down with cheese or sour cream, it is quite suitable for everyone who monitors weight.

We prepare the dish, adhering to the recipe for a delicate cream soup with cream, but instead of cream, add milk with a fat content of 3.2%, pouring it in a thin stream while hot. Stir the soup thoroughly, achieving a homogeneous consistency.

Serve the soup properly with parsley and toasted toast. And if you stick to the classic Uzbek variation, you can add fresh cilantro or coriander seeds ground in a stone mortar.

An original way of cooking with ginger

Ginger adds a spicy flavor to the dish. Some chefs are convinced that pumpkin and ginger are just made for each other and never cook pumpkin cream soup without ginger.

Together with carrots, you can stew the stalk or root of celery into the soup to add a special taste. The pumpkin in this version does not languish on the stove, but is baked in the oven: this way it acquires a light caramel note, which greatly decorates the dish.

Ginger can be added dry, but even better - rub a fresh root into the shavings - about 30-40 grams. Do not add too much ginger; the soup can be bitter and very spicy. But the cream in this recipe is not a necessary ingredient at all.

Cooking an unusual pumpkin puree soup with shrimps

Adding king prawns instantly gives the dish the status of a festive expensive treat. Although in general the recipe does not change and you can always make a classic recipe as a base one.

There will be several differences:

  1. You can add lightly warmed coconut milk to the soup instead of cream.
  2. It is better to peel the shrimp in advance, but do not touch the shell on the tail.
  3. It is imperative to fry the shrimps. And this should be done on olive oil by adding a clove of garlic, chopped into three parts.

Shrimps are placed in the soup just before serving - they are laid out with their tail up, so that it is convenient to eat seafood separately without getting your hands dirty. You can take any broth, but it is ideal to use meat or chicken.

To summarize, pumpkin - universal product, perfectly combined with both sweet and salty ingredients. You can add trout or mushrooms, dried fruits or nuts, sesame seeds or pumpkin seeds to the cream of pumpkin soup: it all depends on the imagination of the culinary specialist.

Healthy, bright, aromatic, dietary - everything 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 cups of milk;
  • 100 g wheat croutons;
  • salt, spices - to taste.

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

Peel and finely chop the onion. We turn on the multicooker in the "Fry" mode and fry the onions in vegetable oil for 5 minutes.

Add potatoes, pumpkin, spices to the onion and pour boiling water so that it slightly covers the vegetables. Salt and cook in the "Stew" mode for 15 minutes. Rub the ginger on a medium grater and add it to the finished vegetables.

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

We return the vegetables to the multicooker and dilute with hot milk. Warm up in the "Soup" mode for 10 minutes.

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

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

  • Peeled pumpkin - 1 kg.
  • Bulb 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 the classic pumpkin puree soup, the pumpkin must be peeled, cored and cut into cubes about 2 to 3 centimeters in size.

Peel and chop the onion.

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

Fry the pumpkin and onions over medium heat for five minutes, not forgetting to stir occasionally. Thanks to this light roast, the soup will become richer in taste.

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

Bring everything to a boil, reduce heat and cook for twenty minutes, until vegetables are tender.

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

Remove the pan from the heat and use a hand blender to smooth out the mixture. If there is no such blender, you can grind everything in a blender bowl by transferring vegetables and broth there.

Fry the pumpkin seeds in a dry frying pan.

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

Bon Appetit and delicious soup!

Recipe 3, simple: pumpkin soup with vegetables

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

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

My potatoes, peel, cut into cubes. Put 1 tbsp in a preheated pan. l. or a little more butter, you can add a little vegetable. We spread the potatoes and fry them until golden brown.

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

I used ready-made frozen pumpkin, cut into small pieces, to make the puree soup. In fact, if you make soup from raw pumpkin, it is not necessary to cut it so small, cut it like a potato, or even larger.

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

Peel the carrots, rub on a coarse grater, add to the pan to the onion and continue to fry for 5-7 minutes over low heat, stirring occasionally.

Put the onion and carrot in a saucepan with the potatoes and pumpkin. If you like the celery flavor, two stalks, finely diced, can be added to the pot at this stage.

Pour the contents of the pan with boiling water just above the level of vegetables. Salt, bring to a boil and cook over low heat until vegetables are cooked. This is not long, 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, add salt if necessary.

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

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

Recipe 4: quick pumpkin cream soup with cream

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

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

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

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

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

Our cream soup is almost ready, it remains only 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 pumpkin cream soup any fragrant herbs (they are sold in ready-made bags in any supermarket in the spice department) to your taste. I have dried oregano greens.

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

  • Pumpkin 650 g
  • Garlic 2 tooth
  • Olive oil 1 tbsp l
  • Butter 10 g
  • Bulb onion 1 pc
  • Potatoes 1 pc
  • Chicken broth 0.5 l
  • Water 0.25 l

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

Bake for 20-30 minutes until tender. The pumpkin should be soft.

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

Then add the medium potatoes, peeled and coarsely chopped. Cook, stirring occasionally, for a couple more minutes.

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

Add baked pumpkin and garlic squeezed from the rind. Bring to a boil and remove from heat.

Puree the soup with a hand 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
  • Bulb onion - 1 pc.
  • Tomatoes - 1 pc.
  • Salt and black pepper to taste
  • Ground red pepper - to taste
  • Vegetable oil - 2 tablespoons
  • Garlic - 2 wedges

First, cut the pumpkin into small pieces.

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

Scald the tomato with boiling water and peel it off. You can use one medium tomato or several cherry tomatoes.

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

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

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

Use a blender to puree the pumpkin.

Add one ladle of broth and beat all over again.

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

Return the pot to the stove and bring to a boil. Season with salt and pepper to taste.

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

One of the variations of the 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 kind of special softness. The taste of pumpkin is not felt at all, this soup can be prepared for the whole family, adding to the plate everyone what he loves. Men put fried bacon and season the soup hot pepper, pour croutons, pumpkin seeds for children, and add a piece for yourself boiled chicken, greens - in general, choose what you like.

In the pumpkin cream soup with cream, the recipe for which is proposed, other vegetables are added, pumpkin in this recipe will not solo. Potatoes will make the soup more nutritious and satisfying (by the way, it can be eliminated or replaced with less celery), carrots and onions will give their taste and add variety. The soup is boiled in water, but you can boil it in vegetable or chicken broth.

  • pumpkin (peeled pulp) - 400 gr;
  • potatoes - 2 pcs (or a piece of celery root);
  • onions - 1 large or 2 small;
  • carrots - 1 pc;
  • 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, crackers, fried bacon - for serving soup.

The vegetables will be slightly fried, and so that they do not absorb a lot of oil, we will make the slicing not very small. Cut the onion into medium-sized cubes. Cut the carrots into plump circles, cut the 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 saucepan with a thick bottom and walls. Put the onion in it, save 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 a saucepan. Fry (simmer) in oil for a few minutes, until the carrots and potatoes absorb the remaining oil. Be sure to stir, the potatoes can stick to the bottom.

Fill in vegetable stew water or broth, barely covering them with liquid. Salt to taste. We cook vegetables with a low boil, readiness is determined by potatoes. If the potato breaks easily when pressed, you're done.

Turn off the heat, cool the soup a little. Grind everything with a blender right in the pan into a homogeneous thick puree. Or we take out the vegetables with a slotted spoon, load them into a blender glass, grind them. We return to the pan with the broth, stir immediately, the soup should become thick and homogeneous, without lumps.

We put pumpkin soup on a very quiet fire, warm it up. Pouring into hot soup cream of any fat content, stir immediately 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 curl. Turn off the fire, cover the soup and leave on the stove to brew for five minutes.

While the soup is infusing, gaining flavor, fry thin slices of bacon in a dry frying pan until crisp. We dry the bread cubes (in a pan or in the oven), cut the herbs, take out the spices. We pour pumpkin cream soup into plates, add to each one what your eaters love, and invite everyone to the table. Bon Appetit!

Recipe 8: pumpkin cream soup with turkey and cream

  • Ripe pumpkin - 1 kg
  • Boneless turkey - 400 grams
  • Cream (20-30%) - 100 ml
  • Butter - 40 grams
  • Onions - 1 onion
  • Olive oil - 2 tablespoons spoons
  • Pepper
  • Turmeric

The first step is to finely chop the onion. It is better not to take Crimean sweet purple onions for the recipe, but leeks or shallots are perfect, like onions.

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

Now it's the pumpkin's turn. The hard peel is cut off from it and cut as conveniently. The inside of the pumpkin is slightly peeled with a knife and freed from the seeds.

The easiest way to make a creamy pumpkin soup is chopped into small cubes.

They are placed in a saucepan along with prepared onions and poured with a very small amount of water. The pumpkin is then left to simmer with turmeric. A little salt should be added. Cook the pumpkin until soft.

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

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

Now turkey is fried in olive oil. They quickly turn it over, not giving tender meat burn. Salt and pepper the turkey to taste.

Then the pumpkin is mashed with a blender, if necessary, adding a certain amount of cream to the desired consistency. The cream soup should not be too thin, but you should also avoid making it a thick puree. Pre-fried turkey pieces are placed on top. The soup is ready. Bon Appetit!

Pumpkin is delicious healthy vegetable, which can be called universal. Hundreds of various dishes are prepared from it - both for the first, and for the second, and for dessert. Pumpkin soups are especially tasty.

Ingredients: carrots, glass chicken broth, coarse salt, a glass of low-fat cream, 2 potatoes, a pound of fresh or frozen pumpkin, 60-70 g of cheese, fresh garlic, onion.

Creamy pumpkin soup is a great option for a healthy lunch.

  1. The main vegetable is washed, gets rid of seeds and peels, and is cut into small pieces. The onion is chopped into half rings. The remaining vegetables are chopped randomly in medium pieces.
  2. In a saucepan with a thick bottom, onion with crushed garlic is fried on hot fat. The amount of the latter is chosen to taste.
  3. Then the carrot is transferred to the container. Together, the ingredients simmer until softened.
  4. It remains to add pumpkins and potatoes. Immediately after this, the components are poured with broth, salted. Any aromatic herbs can be added.
  5. All vegetables in the broth are stewed over low heat under a lid for 15-17 minutes.
  6. The resulting mass is crushed with an immersion blender. It should turn into a puree.
  7. After adding cream and grated cheese, the dish remains on the stove until it melts.

Serve creamy pumpkin soup with cream to guests with peeled pumpkin seeds.

On meat broth

Ingredients: 2 celery stalks, 320 g of pumpkin pulp, onion, 380 g of pork on the bone, 2-4 potatoes, fresh garlic to taste, a pinch of chili and salt.

  1. The meat on the bone is well washed with water. Next, it must be dried with a paper towel and fry until a light crust appears in heated oil. Large pieces of garlic and onions are laid out next to the cooking pork. The latter should be charred and saturated with oil.
  2. The contents of the pan are transferred to salted boiling water (about 2 liters) along with coarsely chopped celery and pepper. With moderate boiling, the mass is cooked for about half an hour.
  3. Next, bars of potatoes are placed in the broth and cooking continues until the vegetable softens.
  4. It remains to add lightly fried cubes of pumpkin pulp to the soup. Then the dish remains on the fire for another 8-9 minutes. It is salted if necessary.
  5. All the thick is extracted from the broth. The liquid is filtered. Garlic, onions, potatoes and pumpkin are mashed and laid back. The meat, cut into pieces, also returns to the pan. Celery is thrown away. It is only needed for the aroma of the treat.

Served soup with meat broth with a lot of finely chopped herbs.

Appetizing pumpkin soup with shrimps

Ingredients: a pound of pumpkin, coarse salt, 1 carrot, 340 g of shrimp, fresh garlic to taste, 170 ml heavy cream, a handful of pumpkin seeds, 3 large spoons of grated Parmesan, a mixture of peppers, olive oil.


The soup is not only tasty, but also low-calorie.
  1. The pumpkin is cleaned of all that is superfluous. All that remains is the pulp, which needs to be cut into small pieces and sent to cook.
  2. In a container for the pumpkin, cut into circles carrots, salt, a mixture of peppers are laid out. The vegetables are cooked together until they are completely softened.
  3. At this time, seafood is cleaned of shells, heads and intestinal veins on the tail get rid of. Then they are coarsely cut and fried in well-heated olive oil. Immediately add crushed garlic to the shrimp and add a little salt.
  4. Vegetables are mashed in a saucepan. To do this, you can use not only a hand blender, but also a regular potato pusher. If the soup is thick, you can dilute it with boiling water to the desired consistency.
  5. Cream is poured into the dish last. After that, you need to warm it up for a couple of minutes, but do not bring it to a boil.

Served to guests is such a pumpkin puree soup with fried shrimp, pumpkin seeds and grated parmesan.

With chicken and potatoes

Ingredients: 230 g of chicken (on the bone), 240 g of fresh pumpkin pulp, large onion, 2 pcs. carrots and potatoes, coarse salt, any spices, 3-4 dill stalks.

  1. The chicken is sent to boil with 1 onion, carrot and coarsely chopped dill stalks.
  2. From the remaining vegetables (onions and carrots), fry is prepared.
  3. Cubes of pumpkin and potatoes are laid out in the finished broth, onions and dill stalks are thrown away. When the fresh vegetables have softened, the mass is removed from the heat and mashed. Frying and spices are added to it.
  4. The meat is removed from the broth, removed from the seeds, torn into fibers and returned back.

Pumpkin soup with chicken is completely ready. It is served with heavy cream.

In pots

Ingredients: 2 large spoons of noodles, 2-3 potatoes, a pound of chicken legs, 160 g of pumpkin pulp, half an onion, carrots, salt, seasonings.


It doesn't take long to make pumpkin puree soup, and the result is an incredibly rich lunch.
  1. The potatoes are peeled, washed, cut into cubes and boiled until half cooked in water with any seasonings and chicken legs... You can use lavrushka leaves, hot peppercorns, or any others. Salt must be added.
  2. The pumpkin is cleaned of all that is superfluous, cut into small pieces and, together with carrots chopped in any convenient way, is laid out in pots in equal portions.
  3. Distribute small onion cubes on top.
  4. Next, cooked potatoes, dry noodles and ready-made chicken meat removed from the bones are laid out.
  5. The thick is poured with broth.
  6. A couple of centimeters should remain to the edge of the container so that the soup does not flow out during boiling.

The dish will simmer in the oven, covered with lids, at an average temperature for about 50 minutes.

With meatballs

Ingredients: medium pumpkin, 5-7 cloves of garlic, a mixture of dried rosemary, thyme and colored peppers, a glass of heavy cream, a pound of chicken fillet, fine salt, onion.

  1. The pumpkin is washed, cut coarsely together with the skin, sprinkled with salt, seasonings and sent to bake in the oven until softened.
  2. The pulp is carefully separated from the peel, laid out in a saucepan, mashed and heated over low heat. If necessary, you can add a little boiling water to the vegetable mass.
  3. Minced meat is minced with garlic and onions, salted. From it, miniature meatballs are formed, which should be fried until golden brown in any heated fat. They must be fully prepared.
  4. IN vegetable puree the cream is poured, if necessary, an additional portion of salt is added. The mass is brought to a boil and immediately removed from the heat.
  5. Hot meat balls are transferred to the hot soup.

Let the treat sit for a few minutes, after which you can treat it to your family. If you need to decorate a dish, you should use chopped herbs for this.

Delicate recipe with cheese

Ingredients: 2-3 garlic cloves, 170 g processed cheese, medium carrots, coarse salt, half a liter of chicken broth, 420 g of pumpkin pulp, onion, granulated garlic, dry chili.


This is tender soup that the whole family will love.
  1. The pumpkin is cut in thin layers and laid out on a baking sheet covered with parchment. It should be baked until soft in a well-preheated oven. The whole process will take about 25 minutes.
  2. For soup, choose a heavy-bottomed saucepan. Any fat is heated in it. Best of all, butter. Coarsely grated carrots with onions chopped in any convenient way are fried on it. Granular garlic is immediately added here. Together, the vegetables are fried until tender and golden brown.
  3. The baked pumpkin, seasoning, salt is added to the pan. Broth is poured out. The mixture is pureed.
  4. The resulting pumpkin cream soup is brought to a boil again. Processed cheese, cut into pieces, is laid out in the hot mass.

After thorough mixing, the treat is served with homemade garlic croutons.

Pumpkin puree soup in a slow cooker

Ingredients: half a liter of strong meat broth, a pound of pumpkin, 230 g of potato tubers, leeks (2 pcs.), large carrots, 3-5 garlic cloves, coarse salt, a mixture of peppers.

  1. All types of oil are heated in a baking program. Peeled garlic is fried on it.
  2. Further, peeled and coarsely chopped other vegetables are placed in the container. In the same program, they are fried for 8-9 minutes.
  3. The device is switched to stewing mode, the contents of the container are poured with half of the broth and cooked for about an hour.
  4. When all the vegetables are boiled, they need to be mashed well with a crush.
  5. Gradually, the remaining broth is added to the mass until the dish acquires the desired consistency.
  6. Salt and pepper are added.
  • Any oil is heated in a saucepan, in which coarsely chopped garlic and onions are fried until a characteristic aroma appears.
  • Large cubes of pumpkin pulp are poured from above. After 3-4 minutes, water is poured into the container. It should not completely cover the vegetables. In the process of languishing the right amount liquid will give the pumpkin itself.
  • When all the vegetables are softened, salt, pieces of pepper, finely grated ginger root and cinnamon are sent to them. After another 6-7 minutes of cooking, the pan is removed from the heat and left to infuse under the lid for 10-12 minutes.
  • All that remains is to puree the mass and add salt if necessary.

    • Guests are served with sour cream and ground black pepper.

    Original pumpkin soup

    Ingredients: 2 medium pumpkins and one large, 430 ml of chicken stock, coarse salt, half a glass of very heavy cream, a pinch of nutmeg, 1/3 cup of maple syrup.

    1. In the oven, heated to medium temperature, medium pumpkins are sent whole. They should be laid out on a baking sheet lined with parchment and baked until the vegetables are soft and slightly wrinkled.
    2. All the pulp is removed from the cooled fruits and transferred to a saucepan. Maple syrup, broth are poured on top, salt is added. The mass is cooked for 3-4 minutes, after which it is crushed with a submersible blender until a homogeneous puree is obtained.
    3. Cream and nutmeg are added. The mixture is puréed again until smooth.

    For the classic pumpkin puree soup, the pumpkin must be peeled, cored and cut into cubes about 2 to 3 centimeters in size.

    Peel and chop the onion.


    Add butter to a heated frying pan. Put pumpkin cubes and onions there.
    Fry the pumpkin and onions over medium heat for five minutes, not forgetting to stir occasionally. Thanks to this light roast, the soup will become richer in taste.



    Heat the broth in a saucepan (I always have a frozen one in the freezer) and add the contents of the pan to it: fried pumpkin with onions.
    Bring everything to a boil, reduce heat and cook for twenty minutes, until vegetables are tender.

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



    Remove the pan from the heat and use a hand blender to smooth out the mixture. If there is no such blender, you can grind everything in a blender bowl by transferring vegetables and broth there.



    Fry the pumpkin seeds in a dry frying pan.

    Pour the classic pumpkin puree soup into bowls and sprinkle with parsley, adding some seeds. Serve and enjoy immediately!
    Bon appetit and delicious soup!


    On our site, only proven recipes for pumpkin puree soup are presented. Lean and with the addition of meat and dairy products. Prepared with pumpkin alone and other vegetables. With ginger, pumpkin seeds, peanut butter, chili, mushrooms and apples. It remains to choose the right one!

    Pumpkin is a vegetable that resembles the sun in its color, and has absorbed all the vitamins of the summer garden. He does not lose his own for a long time nutritional properties... The main thing is to follow simple storage rules. The room temperature should be between 5 and 15 ° C. Dampness is highly undesirable. Shaded areas recommended.

    The five most commonly used ingredients in pumpkin puree soup recipes are:

    Simple recipe:
    1. Boil water.
    2. Cook carrots and onions in it.
    3. Add spices and salt.
    4. Remove vegetables from broth.
    5. If necessary, add water and boil again.
    6. Cut the pumpkin into slices.
    7. Transfer to boiling broth.
    8. Add chopped onion and crushed garlic there.
    9. Wait until the pumpkin is ready (it should be soft enough).
    10. Transfer to a deep plate.
    11. Bring to the consistency of a liquid puree using a blender or pusher.

    Five of the most nutritious pumpkin soup recipes:

    Helpful hints:
    ... It is recommended to add a little greens, cream or sour cream to the puree soup.
    ... The following seasonings go well with the dish: nutmeg, a mixture of ground peppers, turmeric.
    ... Instead of bread, you can fry croutons or toasts with the dish.
    ... As a decoration, you can use olives, dill sprigs, tomatoes cut into thin slices, pieces of boiled carrots.
    ... If you need to make the puree soup more satisfying, it is recommended to cook the pumpkin in a broth and add meat products (in pieces or grated in a blender) before serving.