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Oven baked pumpkin soup. Baked Pumpkin Cream Soup

Pumpkin is a bright and fabulous vegetable, a real symbol of golden autumn. Juicy and sweet pumpkin it is a real storehouse of vitamins and microelements: iron, potassium, calcium, magnesium. And vitamins are countless. It grows well in our latitudes, and many of us even in our own garden. Today I want to talk about how to make delicious pumpkin soup. We will look at detailed step-by-step recipes for different variations. pumpkin soup and choose the most delicious one.

The most common form of pumpkin soup is puree soup. It turns out to be very tender due to the juiciness and softness of the pumpkin.

Creamy Pumpkin Soup - Classic Step by Step Recipe

This is the most famous and simplest pumpkin soup. If you have a pumpkin at home and you are wondering what to cook from it, then be sure to try this wonderful soup. It is truly vegetable, without meat additives, so it can be eaten by both vegetarians and people on a diet, as well as children like it very much. This is not surprising, because this soup is very tender, sweetish and does not need to be completely chewed. Feed your little one with pumpkin soup and he will be happy too.

For cooking creamy cream soup from tyk you will need:

  • fresh pumpkin - 500 grams,
  • onion - 1 pc,
  • carrots - 1 pc,
  • cream 20% - 0.5 cups,
  • garlic - 1 clove,
  • butter- 15 grams,
  • olive oil - 1 tablespoon
  • salt and pepper to taste.

Preparation:

1. First of all, it is necessary to sauté onions and carrots. To do this, finely chop the onion and garlic.

2. Cut the carrots in half and then into thin semicircles.

3. Cut the pumpkin into large cubes. Since later it will be stewed, softened well, and later will be ground in a blender, the size of the cubes is not too important. But too large cubes will take longer to cook.

4. Melt the butter in the bottom of a saucepan. Once it has melted to a liquid state, pour olive oil into it. Stir.

5. Saute a little onion and garlic until softer and translucent. In this case, you do not need to do a strong fire so that the onion does not burn.

6. Add the carrots to the onion and fry a little, until lightly softened.

7. Add pumpkin slices to the fried vegetables. Pour hot water over vegetables so that it only slightly covers them. Please note that when cooking, water must be poured freshly boiled directly from the kettle. This is necessary so that the cooking temperature does not drop and the process is not disturbed. In our saucepan, everything is boiling and boiling.

Season vegetables with salt and pepper, stir and cook for 15 minutes.

8. Chop the finished vegetables with a hand blender. You can also use a jug blender. During the grinding process, pour to vegetable puree cream and continue. The vegetables and cream mix together to form a lush, thick creamy puree.

9. Place the pot of pumpkin soup back on the stove and bring to a boil. As soon as it starts to boil, shoot. Pumpkin soup is ready and ready to serve.

Pumpkin puree soup is wonderfully complemented by croutons from white bread... Fry them beforehand and serve with dinner. Bon Appetit!

Pumpkin soup with chicken and potatoes - a recipe for how to cook quickly and tasty

Pumpkin soup can be not only lean, prepared exclusively from vegetables, but also with the addition of delicious meat ingredients... For a simple example, you can take pumpkin soup with chicken, which is cooked with hearty chicken broth and chicken meat. Delicate chicken meat goes well with sweet pumpkin pulp.

To prepare such a soup, you will need:

  • pumpkin - 500 grams,
  • chicken - 400-500 grams,
  • onion - 1 pc,
  • carrots - 1 pc,
  • potatoes - 1-2 pcs,
  • celery root - 100 grams,
  • parsley root (optional) - 100 grams,
  • nutmeg - a pinch,
  • salt and pepper to taste.

Preparation:

1. First, boil the chicken for the broth. For a leaner, more tender version of the pumpkin chicken soup, remove the skin that contains the most fat.

2. Peel the pumpkin from the pulp with seeds and peel, peel the potatoes too. Cut vegetables into large cubes. Chop the peeled onion into quarters or large cubes.

3. Place a lump of butter in a heavy-bottomed saucepan and melt over low heat. Fry the onion in oil until transparent.

4. Then add potatoes there and fry for two to three minutes. Immediately after this, add the pumpkin cubes and cook them together, stirring occasionally and over low heat, until the pumpkin lightens.

5. During this time to improve the taste chicken broth you can add dried parsley and celery root to it. You can use a special device that will allow you to boil the root and easily remove it back. Don't forget to add salt to the broth.

6. Add broth from a nearby saucepan to vegetables. It will take quite a bit, 2-3 ladles. Vegetables should be simmered over very low heat, not covered with broth. Cover them with a lid and simmer until the pumpkin and potatoes are cooked through.

7. When the vegetables are cooked, you must stop them in the puree. You can use a blender if you have one. If not, then a crush is suitable for mashed potatoes, and for a more delicate consistency, rub the puree through a sieve.

8. Add the chicken broth to the mashed potatoes until the consistency of the soup is pleasant to you. Stir well. Remove the chicken from the broth, separate from the seeds and cut into small pieces.

9. Put the chicken pieces in the pumpkin soup, put the pot back on the heat and bring to a boil. After that, the soup is ready and can be served. Garnish the soup with herbs.

To such wonderful soup pumpkin croutons from your favorite bread are perfect. For example, from white or grain.

Bon Appetit!

Spicy creamy pumpkin soup with ginger and bacon - a very tasty recipe

Pumpkin is enough sweet vegetable, so all soups made from it are just as sweet, but a variety of spices will help add a new and interesting flavor to the taste. For example, cinnamon is just the perfect spice for pumpkin, but it also adds sweetness, so you need something aromatic and slightly pungent. Light spicy speck. It is spicy, but not spicy. The best for this role is ginger root. You will be surprised how much the taste changes. This is delicious. We'll also add thyme, one pinch, nutmeg and quite a bit of black pepper. This will make a real spicy pumpkin soup. It is practically impossible to pull away from this by the ears.

I will give the amount of ingredients for two servings, and if you have more people, then increase everything proportionally.

For cooking you will need (for two servings):

  • pumpkin - 300-400 grams,
  • vegetable or chicken broth - 500 ml,
  • onions - 0.5 pcs (or 1 small onion),
  • carrots - 1 pc small,
  • garlic - 2 cloves,
  • fresh ginger - 1 teaspoon (or a pinch of dried),
  • ground cinnamon, thyme, nutmeg and ground black pepper - pinch each,
  • milk or cream of low fat content - 0.5 cups,
  • bacon - 2-3 strips,
  • green onions - 1 sprig,
  • salt to taste.

Preparation:

1. First, peel the pumpkin from the tough skin and cut it into small cubes.

2. Boil the pre-cooked broth in a saucepan. Add pumpkin there and cook until tender. This usually takes no more than 10 minutes. The pumpkin should be soft. If you are using fresh ginger, take a small piece of the root, peel it and chop it finely. Put the boil along with the pumpkin. Dry ginger is added afterwards, along with all the other spices.

3. At this time, finely chop the onions. Grate the carrots on a coarse grater, and peel and crush the garlic with the plane of a knife. Put all this in a skillet with heated oil and fry until golden brown.

4. When the pumpkin is ready, pour the resulting broth into a separate bowl, we will add it back to the pumpkin a little later.

5. Transfer the sautéed vegetables to the saucepan to the pumpkin and chop them all together using the hand blender, adding a little broth. If there is no hand blender, then you can grind in a blender with a jug, but then add more broth at once. At the same time, add all the spices: dried ginger, nutmeg, thyme and pepper. Season with salt to taste.

In the process of grinding, add the cream (or milk) as well, mix thoroughly.

After that, bring the pumpkin soup to a boil again so that all the ingredients inside are warmed up.

6. Fry bacon in a dry skillet until crisp. Then cut it into small pieces.

7. Now pour the prepared pumpkin soup into bowls. Place a large pinch of grated cheese, then chopped bacon and fresh green onions on top of each plate.

Eat hot with croutons! Invite guests and feed loved ones. Try to eat the soup freshly cooked for the tastiest.

Pumpkin puree soup with cream in a slow cooker - a detailed video recipe

Pumpkin soup becomes even easier to prepare if you have a slow cooker. Based on such a simple and delicious recipe, you can make pumpkin soup of any variety of those that I told you today. Delicious and hearty lunch will be ready and will greatly delight you and your family

Autumn is the time to cook delicious soups from pumpkin. If you have this vibrant sweet beauty, be sure to make pumpkin soup. Believe me, this dish will enter your diet on an ongoing basis!

Oven baked pumpkin puree soup with shrimps, the first dish that will easily fit into any home menu. It is for subtle connoisseurs of healthy foods and even meat-eaters - everyone who loves this vegetable, saturated with sunny colors.

Thanks to baking - a special technology for cooking vegetables - the soup is very delicate both in taste and texture.

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Pumpkin Shrimp Soup Recipe

Dish: Main dish

Cooking time: 1 hour

Total time: 1 hour

Ingredients

  • 800 g pumpkin
  • 600 ml water or broth
  • ginger root
  • 100 g shrimp
  • 1 PC. onion
  • 2 pcs. carrot
  • 1 head garlic
  • vegetable oil
  • salt
  • black pepper

Step by step recipe with photo

How to make pumpkin and shrimp puree soup

Wash the peppers and pumpkin. Peel the ginger, onion, and carrot. Remove the seeds from the pumpkin.

Cut:

  • finely garlic (without green center),
  • onions and carrots,
  • ginger;
  • large pieces of pumpkin.

Rub the honey over the pumpkin. Place it in a greased deep baking sheet, cover with foil. Bake at 200 degrees for about half an hour.

Fry the onion and garlic in a large amount of oil over high heat (five to seven minutes). After reducing heat, add carrots. Stir the food. Fry them until the carrots are half cooked.

The peel is excellent from the soft pumpkin.

When you cut the pulp into small pieces, send it and the ginger to the rest of the ingredients.

Pour the broth (water) over the vegetables. Bring the soup to a boil. Then cook for another 15 minutes, stirring occasionally. You can season it with spices during this process, or later, in the last minutes of cooking. Beat all the products with a blender until the consistency of an airy puree.

Rinse the shrimp. Season with salt and pepper, boil or sauté in oil.

When pouring the pumpkin puree soup, add some shrimp, cut into pieces, to each plate.

You can add a little soft cheese, grated or also finely chopped and kernels pumpkin seeds if you like them. Then you will enrich the pumpkin puree soup not only with new color shades, but also with delicious pleasant notes.

Autumn is pumpkin time. The vegetable will add color on a cloudy day, and at the same time will saturate any gourmet. Pumpkin puree soup - light and nutritious dish, which is prepared with a blender.

Pumpkin is combined with aromatic spices and other vegetables - you can add zucchini, tomatoes, ideal for carrot soup. Refined taste help add Forest mushrooms, and chicken will add nutritional value.

Want to do more dietary option- replace cream in recipes vegetable broth, the dish turns out to be no less tasty. It doesn't take long to make pumpkin puree soup, and the result is an incredibly rich lunch.

Cream adds tenderness and smooth consistency. The better the pumpkin is cooked, the tastier the soup will be - there will be no lumps in it. The charm of the dish is given by croutons - you can cook them yourself by frying them in olive oil and garlic, or you can buy ready-made ones.

Ingredients:

  • 1 kg of pumpkin pulp;
  • 1 onion;
  • a glass of cream;
  • 1 medium carrot;
  • salt pepper;
  • garlic croutons.

Preparation:

  1. Peel the pumpkin and seeds, then boil it - it should become very soft.
  2. Chop the onion, grate the carrots. Fry vegetables in a skillet.
  3. Grind pumpkin, onion and carrots in a saucepan with a blender. Season with salt and pepper. Preheat the puree by turning on the stove on medium power.
  4. Gradually pour in the cream and stir.
  5. Cook for a total of 20 minutes. Add croutons before serving.

In combination with zucchini, pumpkin reveals its taste. To add nutritional value to your soup, cook it with potatoes - it will be thicker.

Ingredients:

  • 0.5 kg of pumpkin pulp;
  • 1 onion;
  • 0.3 kg zucchini;
  • 1 carrot;
  • 3 potatoes.

Preparation:

  1. Peel pumpkin and zucchini from seeds and skins.
  2. Cut into cubes, boil for 20 minutes.
  3. Peel the potatoes, boil, drain the water into another container. Season with salt during cooking.
  4. Fry the onions and carrots.
  5. Combine all vegetables together - pumpkin, zucchini, potatoes and onions with carrots and chop with a blender, adding potato broth.

Ingredients:

  • 2 processed cheese;
  • 3 potatoes;
  • 300 gr. pumpkin pulp;
  • 1 onion;
  • 150 ml cream;
  • 50 gr. hard cheese;
  • crackers.

Preparation:

  1. Boil the pumpkin pulp. Cut into large cubes.
  2. Boil the potatoes, drain the water into a separate container.
  3. Chop the onion and fry.
  4. Combine potatoes, pumpkin, fried onions. Grind with a blender.
  5. Put the puree on the stove, turn on medium heat. Pour in the potato broth gradually. Stir.
  6. When the soup boils, pour in a thin stream of cream. Add processed cheese by cutting them into small pieces - this way they will melt faster. Stir the soup constantly.
  7. Grate hard cheese on a fine grater. Add to each plate before serving. Add croutons as well.

The multicooker allows you to make delicious pumpkin puree soup without any hassle. Vegetables are loaded into the bowl without heat treatment.

Ingredients:

  • 300 gr. pumpkin pulp;
  • 3 potatoes;
  • 1 onion;
  • 1 small carrot;
  • 2 tomatoes;
  • 200 ml of cream;
  • salt pepper.

Preparation:

  1. Cut the pumpkin and potatoes into cubes.
  2. Chop the onion even smaller.
  3. Grate the carrots.
  4. Cut the tomatoes into small pieces.
  5. Place vegetables in a bowl, pour half a glass of water and cream. Season with salt and pepper.
  6. Install the Soup program.
  7. At the end of cooking, pour the prepared soup into a container and grind all the ingredients with a blender.

Pumpkin cream soup with chanterelles

In the fall, not only pumpkins are harvested, at this time you can collect forest mushrooms and also add them to the soup. The dish will conquer with its unique aroma and pop right will take an honorable place among loved ones.

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.

We serve pumpkin 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 pumpkin puree soup classic recipe the pumpkin needs to 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, everything can be chopped 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, put 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 cook 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 brown. 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 it 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. Sprinkle 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 onions - 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 medium, 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);
  • onion - 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!

Hello, dear readers and visitors of ours! As you may have noticed, the blog is dedicated to healthy and dietary nutrition... In this regard, I cannot fail to mention such a wonderful, and most importantly, useful product like a pumpkin. I think that many of you dear girls know her useful properties, but few people prepare dishes from it, considering pumpkin to be almost a second-rate vegetable. Today I will try to convince you that from this bright orange gift of autumn, you can cook dietary, low-calorie and incredibly tasty dishes that will become frequent guests on your table.

Therefore, let me present to your attention pumpkin puree soup - cooking recipes will delight you with their simplicity.


The easiest and easiest vegetable cream soup recipe

I offer the simplest step by step recipe fast, and most importantly, easy to prepare vegetable soup... The recipe contains celery root, so our dish will be doubly useful.

We need:

  • 400 grams of pumpkin pulp;
  • 2 pieces of medium-sized celery root;
  • 1 medium-sized onion (instead of onions, you can take leeks);
  • about 500 milligrams of vegetable broth (or boiled water);
  • spices, salt and pepper according to your taste;
  • 1 teaspoon sesame seeds
  • parsley.

How to cook:

  1. First, you need to simmer the finely chopped onion in olive oil until it turns golden brown.
  2. Cut the celery, pumpkin pulp into medium-sized cubes, add to the stewed onion and pour over the broth. Cook vegetables until tender, adding spices at the end of cooking.
  3. When the vegetables have cooled slightly, grind them in a blender in mashed potatoes, pour back into a saucepan and boil a little more.
  4. When serving, sprinkle with sesame seeds and garnish with green parsley.

You may need a little more broth so that the finished soup is not too thick.

What other foods are suitable for those on a diet? recognized as a wonderful diet for weight loss, it is worth reading about it.

French puree soup (with celery and ginger)

Who, if not sophisticated French women, can boast of their thin waist? And all because in their menu there are many dishes from vegetables and herbs. Here's a recipe for a classic French pumpkin soup with zucchini and ginger.

We need:

  • 400-500 grams of pumpkin pulp;
  • 1 medium-sized zucchini;
  • 1 celery root;
  • 500-600 milligrams of vegetable broth;
  • 2 teaspoons grated fresh ginger
  • basil greens, cilantro;
  • a pinch of ground paprika;
  • salt, spices according to your taste.

How to cook:

  1. Cut the peeled zucchini, pumpkin pulp, celery root into medium-sized cubes or thin strips, then pour into a saucepan. Add ginger, pour over broth and boil until softened.
  2. Drain the excess liquid from the fruits, then grind them with a blender on a lump-free puree.
  3. Pour the mashed potatoes into a saucepan, add spices and simmer a little more over low heat.
  4. Before serving, sprinkle with finely chopped basil and cilantro.

Celery root can be substituted with parsnip root.

You can find out the most delicious pumpkin soup recipe by watching the video:

Baked pumpkin puree soup

Remember how the pumpkin magically turned into a carriage in the tale of Cinderella? And I suggest you do a little magic in the kitchen and turn an ordinary pumpkin into an extremely tasty and original cream soup. We will even serve it in a very interesting way.

We need:

  • 1 large pumpkin;
  • 2 pieces of chicken fillet;
  • 100 grams of low-fat hard cheese;
  • 1 small onion (or leek stalk)
  • a pinch of ground paprika and coriander;
  • a few tablespoons of oil (preferably olive oil);
  • several slices of rye flour bread;
  • any greens of your choice;
  • spices, salt.
  1. Cut the top off the thoroughly washed pumpkin, and cut out the pulp so that only the walls remain.
  2. Cover a baking sheet with foil, sprinkle with olive oil, put pumpkin pulp cut into strips and bake in the oven for half an hour.
  3. Boil the chicken with spices, set aside the meat, and strain the broth, you will need it later.
  4. Stew the onion until golden.
  5. From baked pumpkin and stewed onions, make mashed potatoes in a blender, adding a little chicken broth. Then pour the mashed potatoes into a saucepan, add pieces chicken meat, grated cheese, paprika, coriander, spices and boil for 15 minutes over low heat.
  6. Dry rye bread cut into thin cubes in the oven or in a frying pan.
  7. Pour the finished cream soup into the pumpkin, sprinkle with croutons from rye bread and chopped herbs, then serve.

This soup can be made lean by replacing chicken meat with mushrooms.

Diet cream soup in a slow cooker

And now I will tell you about how to cook pumpkin pulp and vegetable soup in a slow cooker. We will cook it with the addition of milk, which will give our dish an especially delicate, velvety consistency.

We need:

  • 300-400 grams of peeled pumpkin pulp;
  • 1 medium-sized onion;
  • 200 grams of broccoli;
  • 1 medium-sized carrot;
  • about 100-150 milligrams of milk;
  • any greens, spices to your taste.

How to cook:

  1. Cut the pumpkin pulp into strips, grate the carrots, cut the onion into small cubes.
  2. Disassemble broccoli into small inflorescences.
  3. Put all vegetables in a multicooker bowl, steam them until tender.
  4. Use a blender to turn the finished fruits into a homogeneous cream. Pour it into the multicooker bowl, pour in lukewarm milk, add spices and cook for a few more minutes after boiling. Garnish with herbs when serving.

Anyone who wants to make this dish completely lean and dietary can replace milk with vegetable broth or plain boiled water.

And if you want to eat something sweet, I advise you to study.

Spicy cream soup

And now I will share with you my best and incredibly delicious recipe original dish which I always cook for the holidays. Spicy soup with a delicate aroma, served in an “edible” plate, will satisfy the taste of even the most fastidious gourmet. Prepare it! And believe me, your guests will absolutely love it!

We need:

  • 300-400 grams of peeled pumpkin;
  • 2 ripe sour pears;
  • 100-150 grams of low-fat hard cheese;
  • 1 medium-sized onion;
  • 200-300 milligrams of vegetable broth;
  • some olive oil;
  • 5-6 pieces of large bell peppers (preferably square);
  • a pinch of paprika and nutmeg;
  • salt, herbs according to your taste.

How to cook:

  1. Simmer the chopped onion in olive oil until tender.
  2. Cut the tops off the peppers so that a little pulp remains on them. Peppers themselves, clear of seeds and set aside, they will be needed later. Cut the tops into thin strips.
  3. Put chopped vegetables, stewed onions in a saucepan, pour everything with broth and simmer them over low heat until softened.
  4. Using a blender, turn slightly cooled vegetables, in which add the chopped pear, into a homogeneous cream.
  5. Pour the puree into a saucepan, add ground paprika, nutmeg and boil for a few more minutes.
  6. Pour the hot puree into prepared plates from bell pepper sprinkled with grated cheese with herbs before serving.

In the same way, you can serve this dish in tomato plates.

Dear readers, I hope you find my pumpkin soup recipes useful. If you find useful information for yourself here, subscribe to our blog, share with your friends, acquaintances in social networks, and also write us your recipes for delicious, dietary meals... On this positive note, I say goodbye to you for a while and look forward to new meetings!

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