Pumpkin puree soup. Creamy pumpkin soup with cream and other tasty treats with a national flavor What to cook with

Pumpkin cream soup is an amazing opportunity on chilly autumn evenings (you can also winter, if your garden pumpkin is properly stored and suitable for use) to let in a piece of the sun and a portion of good mood! Bright orange, hot, tender pumpkin cream soup with a velvety taste and pleasant texture will present you with real bliss!

The main ingredient in every pumpkin cream soup is pumpkin, pumpkin, and again pumpkin. And the rest are possible options.

To pamper yourself with pumpkin cream soup not only in autumn, cut the vegetable into 2-3 cm cubes and send it to the freezer. And you, without hesitation, can cook this delicious dish at any time!

How to cook pumpkin cream soup - 15 varieties

"Watson, this is elementary!" - Sherlock Holmes would exclaim if he decided to cook this simple pumpkin cream soup, which any novice cook can master.

Ingredients:

• Pumpkin - 1 kg
• Onion - 1 pc.
• Carrot - 1 pc.
• Vegetable oil - 2 tbsp.
• Water - 400 g
• Butter - 40 g
• ground nutmeg
• Black pepper

Cooking:

Wash the pumpkin well with a brush, peel, remove the seeds and fibrous substance from the core. Cut the pulp into 2-3 cm pieces.

It is more convenient to first cut a large pumpkin into segments, and only then clean each of them, so we minimize the risk of cutting ourselves.

Peel onions and carrots, finely chop.

Pour the onion into the pan, fry for 5 minutes in vegetable oil, stirring occasionally. Add carrots, fry until golden brown. Remove from fire.

Put the pieces of pumpkin in a saucepan, pour water, bring to a boil under a lid and cook over low heat until the pumpkin softens. At the end of cooking, salt, pepper, add a pinch of nutmeg.

Add onions and carrots to the finished pumpkin pulp, pierce with an immersion blender.

Put a piece of butter, mix, warm over low heat until the first signs of boiling. Be careful - the pumpkin may start to "spit" and there is a risk of getting burned.

When serving, sprinkle cream soup with heavy cream, garnish with herbs.

A low-calorie, vegetarian-friendly dish that will remind you of a holiday on an island paradise with its mild taste!

Ingredients:

• Butternut pumpkin (whole) - 2 kg
• Coconut milk - 200 g
• Broth (chicken or vegetable)
• Rosemary
• Thyme
• Zira
• curry powder
• Pumpkin seeds

Cooking:

Cut the pumpkin in half, remove the core with seeds, sprinkle the slices with cumin, dried thyme and curry powder, put rosemary needles on top. Bake in the oven for 40-50 minutes at 200 C.

From the finished pumpkin, scoop out the pulp with a spoon, pour in the coconut milk and broth, pierce with a submersible blender.

When serving, put a sage leaf in each bowl on the cream soup and sprinkle with pumpkin seeds.

Pumpkin cream soup with curry

Curry and chili bring an exotic flavor to everyday life and warm up our body well! In winter - that's it!

Ingredients:

• Pumpkin - 500 g
• Potato - 200 g
• Bulb - 1 pc.
• Garlic - 2 cloves
• Butter - 2 tbsp. l.
• Curry powder - 1 tsp
• Vegetable broth - 750 g
• Sour cream - 100 g
• Cayenne pepper
• ground nutmeg
• Chili pepper fresh

Cooking:

Peel and chop pumpkin, potatoes, onion and garlic.

It is more convenient to first cut a large pumpkin into segments, and only then clean each of them, so we minimize the risk of cutting ourselves, and it is more convenient to hold.

Fry the onion and garlic in a saucepan in hot butter for 2 minutes.

Pour pumpkin and potatoes, curry, simmer for 30 seconds.

Pour in the broth, bring to a boil, cook for 25 minutes over low heat.

Puree the vegetable mixture with an immersion blender. Add 2/3 sour cream. Salt, pepper, add spices.

When serving, garnish with sour cream and thin slices of chili.

Hot cream soup, based on mushrooms and pumpkin, is a full-fledged source of energy for those who deliberately limit the consumption of meat products.

Ingredients:

• Pumpkin - 500 g
• Cream - 300 g
• Fresh champignons - 200 g
• Onion - 1 pc.
• Sour cream
• Olive oil
• Pumpkin seeds
• Ground black pepper

Cooking:

Cut the peeled pumpkin, place in a heat-resistant bowl, salt, pour olive oil, mix. Bake in the oven for 20 minutes at 180 C.

Peel the mushrooms, chop finely, chop the onion.

Fry the onion in a pan, put the mushrooms there, bring them over high heat until golden brown.

Transfer the baked pumpkin to a saucepan, pour over hot cream, pierce with a submersible blender. Boil over medium heat.

When serving, garnish with mushrooms, sour cream and pumpkin seeds.

Bright creamy soup with crispy bacon slices - a real pleasure of different textures in one dish!

Ingredients:

• Pumpkin - 500 g
• Chicken fillet - 300 g
• Smoked bacon - 130 g
• Olive oil - 1 tbsp. l.
• Onion - 1 pc.
• Carrots - 2 pcs.
• Chicken broth - 1 l
• Sour cream
• Parsley

Cooking:

Cut the pumpkin, carrots and chicken breast into pieces, chop the onion. Fry the chicken and onion in a saucepan over low heat for 5-8 minutes.

Add orange vegetables and broth, cook for 20 minutes, season with salt.

Blend with an immersion blender. Warm up.

Fry transparent slices of bacon until crispy.

Garnish with bacon, sour cream and parsley when serving.

Celery root and spices in pumpkin cream soup are unusual flavor notes that radically change the famous dish.

Ingredients:

• Pumpkin - 1.2 kg
• Carrot - 1 pc.
• Red onion - 2 pcs.
• Celery root - 100 g
• Fresh chili pepper - 1/3 pod
• Garlic - 2 cloves
• Olive oil - 3 tbsp.
• Rosemary - a few needles
• Ground black pepper
• Broth (vegetable or chicken) - 1 l
• Cream 10% - 100 g

For croutons:

• Baton
• butter
• dry granulated garlic.

Cooking:

Peel all vegetables and chop coarsely. Grind pepper and garlic, fry for 30 seconds in a saucepan, add rosemary.

Put all the vegetables, except for the pumpkin, fry until half cooked over medium heat. Sprinkle with salt, pepper, put the pumpkin, mix.

Pour in the broth to just cover the vegetables. Bring to a boil, close the lid, reduce the heat to a minimum, cook for 30-45 minutes.

For croutons, cut the loaf into slices 1.5 cm thick, cut off the crust, cut into 1 cm cubes.

Heat the butter in a frying pan, fry the croutons until golden brown on all sides over high heat, sprinkling with fine salt.

Degrease the finished croutons - put a paper towel on a plate and pour croutons on it, sprinkle with dried garlic.

From the finished vegetable mass, catch rosemary needles. Punch the mass with an immersion blender until smooth, add salt.

Pour in the cream, stir.

Sprinkle with garlic croutons when serving.

This creamy soup is very satisfying and at the same time light and tender with creamy notes, so it can easily become the main character of your Sunday lunch.

Ingredients:

• Pumpkin - 350 g
• Chicken fillet - 150 g
• Potato - 200 g
• Carrot - 50 g
• Onion - 100 g
• Cream cheese - 50 g
• Milk - 100 g
• Cream 33% - 100 g
• Ground black pepper
• Garlic granulated
• oregano

Cooking:

Coarsely chop the pumpkin, pour a small amount of water, cook for 20 minutes.

Cut vegetables: potatoes - into small cubes, carrots - finely, onions - into half rings.

Lightly fry the onion, add carrots and potatoes, brown. Pour in water to cover the vegetables. When the water boils away, remove the vegetables from the heat.

Drain the water from the pan with the pumpkin, add the fried vegetables, pierce with an immersion blender. Stir in cream cheese, cream and milk.

Use a whisk to mix the cream soup effectively.

Cut the chicken fillet into thin petals, place in the soup. Bring to a boil, add salt, pepper, garlic, oregano. Cook until the chicken fillet is done.

In any dish where coriander is used, a subtle, but very alluring aroma of the east appears, embodying warmth and hospitality. It's time to invite your friends for a plate of delicious soup!

Ingredients:

• Pumpkin - 600 g
• Cream 10% - 200 g
• Vegetable oil - 2 tbsp.
• Onion - 1 pc.
• Carrot - 1 pc.
• Garlic - 2 cloves
• Water - 500 g
• Ground black pepper
• ground coriander
• Parsley - 1 small bunch
• Crackers

Cooking:

Peel the pumpkin, cut into large, and onions and carrots into small cubes. Fry the onion for a couple of minutes in a saucepan over low heat, add carrots, mix, cover, simmer until soft.

Coarsely chop the garlic, chop the parsley.

Pour the garlic to the carrots and onions, stir, then send the pumpkin. Pour boiling water over vegetables, simmer until softened under the lid.

Prepare croutons: cut the loaf into cubes, pour onto a baking sheet on parchment paper, sprinkle with salt and granulated garlic, sprinkle with olive oil. Dry in the oven at 150 C.

Pour parsley into the prepared vegetables, add salt and spices, punch with a submersible blender. Pour in the cream, stir. Boil.

Sprinkle with crackers when serving, garnish with parsley leaves.

An amazingly tasty and satisfying soup with a slightly grainy texture, with fewer calories than you think, and more benefits than you might expect.

Ingredients:

• Pumpkin - 300 g
• Carrot - 1 pc.
• Zucchini - 1 pc.
• Onion - 1/2 pc.
• Garlic - 3 cloves
• Red lentils - 100 g
• Rosemary
• Sage
• Bay leaf
• Olive oil - 2 tbsp.
• Hard cheese - 200 g
• ground pepper
• For crackers:
• White bread
• Dry aromatic herbs (rosemary, sage, thyme)
• Olive oil

Cooking:

Peel the vegetables, chop the onion and garlic finely, the rest into large cubes. Fry the onion and garlic in a thick-walled pan, add the vegetables.

Put a sprig of rosemary, sage and bay leaves. Fry vegetables until browned. Throw in the lentils. Take out aromatic herbs.

Pour the vegetables with boiling water so that it covers them by 2 cm. Salt, cook with the lid closed for 25 minutes from the moment of boiling.

Punch the mass with an immersion blender. Fry bread cubes in olive oil, sprinkle with a mixture of herbs, lightly salt.

When serving, garnish with shavings of hard cheese and croutons.

Cream soup, goat cheese, croutons, thyme - these words contain all the magic of French seasonal cuisine. Let's fast forward to Provence for the Pumpkin Pleasure Festival!

Ingredients:

• Pumpkin - 1.5 kg
• Vegetable broth - 500 g
• Cream - 100 g
• Goat cheese - 80 g
• ground paprika
• Fresh thyme - a few sprigs
• Olive oil
• croutons

Cooking:

Cut the peeled pumpkin into large cubes, put in a heat-resistant bowl, sprinkle with thyme, salt, pour olive oil.

Bake in the oven for half an hour at 170 C.

Transfer the finished vegetable to a blender, pour in the broth, chop. Pour into a saucepan, boil for 5 minutes over low heat.

Add cream, paprika, stir, bring to a boil. Pour back into blender and blend again.

Serve topped with croutons and shredded goat cheese.

For taste and beauty, you can sprinkle pumpkin cream soup in bowls with balsamic cream sauce and put a couple of thyme leaves.

The combination of salty and spicy, sweet and citrus, all the richness of taste sensations in one plate - that's what this version of pumpkin cream soup gives us.

Ingredients:

• Pumpkin - 800 g
• Pistachios - 150 g
• Sugar - 2 tbsp
• Onion - 1 pc.
• Garlic - 2 cloves
• Chicken broth - 400 g
• Butter - 2 tbsp.
• Curry powder (yellow) - 1 tsp
• Soy sauce - 2 tbsp.
• Ground black pepper

Cooking:

Fry the peeled pistachios in a pan without oil for a couple of minutes.

Caramelize pistachios in melted sugar over medium heat. Cool on a smooth plate.

Scald the orange, dry it, remove the zest. Squeeze the juice from the orange, cut the zest thinly.

Peel the pumpkin, cut into 2-3 cm cubes.

Chop onion and garlic.

In a saucepan, add curry, garlic and onion to the heated butter, fry until golden brown over medium heat.

Add pumpkin cubes, stir, fry until lightly blushed for a few minutes.

Enter, stirring, orange juice, soy sauce and broth, pepper, cook under a lid over low heat until the pumpkin is soft for 20 minutes.

Punch the mass with an immersion blender.

When serving, garnish with caramelized pistachios and orange peel strips.

In this dish, the softness of pumpkin and the hotness of ginger are intertwined in a stunning taste dance!

Ingredients:

• Pumpkin - 800 g
• Carrot - 300 g
• Onion - 1 pc.
• Garlic - 2 cloves
• Olive oil - 30 g
• Water - 1 l
• Nutmeg - 1 tsp
• Fresh ginger - 20-40 g
• Cream 20% - 100 g

Cooking:

Peel and cut all vegetables. Fry the carrots, pour onions, mix, continue frying.

Add pumpkin to cooked vegetables. Mix.

Cut the garlic, add to the vegetables. Fry for 5-7 minutes, stirring. Cover with a lid, simmer for a couple of minutes.

Transfer the vegetable mass to a saucepan, pour boiling water, salt, season with nutmeg.

Peel, chop the ginger and place in a bowl. Punch the mixture with a submersible blender, pour in the cream, mix, warm.

Garnish with sour cream and parsley when serving.

Pumpkin cream soup with lemongrass

Lemongrass gives pumpkin cream soup a lingering Asian twist and infuses it with citrus flavors! This is a real one hundred percent antidepressant in the cold rainy season!

Ingredients:

• Pumpkin - 500 g
• Onion - 1 pc.
• Butter - 30 g
• Chicken broth - 200 g
• Garlic - 1 clove
• Fresh thyme - 2 sprigs
• Parsley - 2-3 sprigs
• Bay leaf - 1 pc.
• Lemongrass - 4 g

Cooking:

Finely chop the lemongrass.

Cut the pumpkin into cubes.

Chop the onion, simmer over medium heat. After a couple of minutes, add a whole clove of garlic, thyme sprigs, lemongrass and laurel.

Put the pumpkin in a saucepan, cook for 10 minutes.

Pour in the broth, cook for a quarter of an hour.

Remove the thyme and bay leaf from the pumpkin mass, pierce with an immersion blender.

If you want to get a glossy, dense puree, then punch long enough, but sometimes the soup looks more interesting if you do not show fanaticism when grinding, but leave larger pieces in a homogeneous mass.

Garnish with parsley when serving.

The unusual aftertaste of sweet pears and New Year's Eve aroma of cinnamon, which this cream soup is filled with, make it not an everyday, but almost a festive dish!

Ingredients:

• Pumpkin - 400 g
• Pears - 2 pcs.
• Onion - 3 pcs.
• Chicken broth - 1 l
• Garlic - 3 cloves
• Butter - 50 g
• Cinnamon - 1 tsp
• Ground white pepper
• Pumpkin seeds - 2 tbsp
• White bread - 200 g

Cooking:

Finely chop the onion and garlic.

Coarsely chop the peeled pumpkin.

Peel the pears, cut into quarters.

Put the pears and pumpkin in a mold, bake in the oven for 30 minutes at 200 C, when ready, beat with a blender.

Dry pumpkin seeds in a pan.

In a saucepan, fry the garlic and onion in hot oil, pour in the broth, sprinkle with salt, pepper and cinnamon. Put the pumpkin-pear puree, mix, heat until boiling.

When serving, garnish with butter-fried white bread croutons and pumpkin seeds.

pumpkin cream soup with cream

This simple in its ingredients, but high-calorie and rich pumpkin cream soup is a real pantry of the sun. Bright, thick, full of vitamins and perfect for a long winter!

Delicious and healthy creamy pumpkin soup is a great healthy meal option for the whole family. In addition to the main ingredient - an orange vegetable, the composition of the dish may include meat, seafood, dairy products and other ingredients. The delicate texture of the soup and excellent composition are suitable as food for adults and young children. It can be eaten by those who have health problems, in particular with the work of the digestive and endocrine organs.

To make the soup really tasty, you need to competently approach the choice of the main component - pumpkin.

In a good fruit, the peel should be dense, but not wooden. Of course, there should be no cracks, blackouts, soft areas - the latter may indicate the beginning of the rotting process.

When choosing a pumpkin, do not chase the giant ones. In oversized, overgrown fruits, the flesh may be dry, watery, and bitter.

Ripe fruits have a dark and dry tail. If it is not there, it is better not to buy such a fruit, perhaps the seller cut it off on purpose, since the pumpkin was plucked earlier and did not have time to ripen normally. In addition, even the best pumpkin, left without a stalk, is stored much less.

If you use the pulp of a pumpkin that has been ill with a fungus, soup or any other dish will turn out bitter, tasteless. Indentations, dark or slightly pinkish areas on the peel may indicate a likely lesion. In addition, many sellers who want to sell a similar pumpkin simply cut the fruit into pieces.

Classic pumpkin soup

The main thing when preparing this dish is to immediately prepare all the products, since the soup is cooked in just half an hour. The consistency will turn out gentle, light, has a great taste and aroma. It will be a great alternative to the usual traditional soups.

For cooking you need:

• 500 g of pulp;
• 1 onion;
• 20 g butter;
• 350 ml chicken broth or water;
• salt and black pepper;
• 1 carrot;
• 2 cloves of garlic;
• 20 ml olive oil;
• 3 tbsp cream.

Step by step preparation:

1. First you need to clean and cut all the vegetables. Pumpkin and carrots are cut into large pieces, onion into half rings, garlic into small cubes.
2. After that, in a deep container - a frying pan or a saucepan, heat both oils used according to the recipe and fry the garlic and onions. Carrots, a pinch of nutmeg and ginger should also be sent there, pour in a ladle of broth or water, cover with a lid.
3. Stew vegetables over low heat for 12 minutes.
4. When the carrots become soft, the main product, pumpkin, is added to the saucepan, fried a little and poured with broth so that it completely covers all the components of the dish.
5. All this should be simmered for about 25 minutes, until all products are fully cooked. At the end, salt and pepper are added.
6. After cooking the vegetables, drain the liquid into a bowl and use an immersion blender to chop the vegetables, turning them into a puree.
7. The broth is added to the vegetables gradually, until the desired soup consistency is obtained. When the dish is ready, it must be sent back to the stove, turn on a small fire, pour in the cream, mix everything, bringing to a boil.

The finished product is poured into plates immediately after preparation. Top with parsley or celery.

Easy Chicken Recipe

The soup is low-calorie, nutritious. It is recommended to include it in the diet of adults and children, as it will help the internal organs to work without failures. Pumpkins will saturate the body with carotene, trace elements, vitamins, and chicken meat with protein, which is required for the construction of cells.

The following products are needed:

• 500 g chicken fillet;
• 500 g pumpkins;
• 2 carrots;
• 40 g butter;
• 1 onion;
• 60 ml vegetable oil;
• 3-4 slices of white bread;
• 3 cloves of garlic;
• some pumpkin seeds;
• 200 ml cream;
• salt and pepper to taste.

The preparation is simple:

1. Chicken fillet should be washed, cleaned of the film, cut into pieces and put on fire, filled with clean water.
2. The pumpkin is peeled, cut into medium-sized cubes and laid out on a baking sheet, previously greased with vegetable fat. To it you need to add spices, salt, a garlic clove passed through a press.
3. Oil is laid out on top of the vegetable and all this is sent to the oven for baking. The cooking time of the vegetable is 15-20 minutes at a temperature of 190 degrees (bake until tender).
4. While the pumpkin is cooking, the onion, the remaining garlic and carrots are fried in a saucepan. After the appearance of a golden crust, the vegetables are sent to the meat and boiled until tender.
5. At the end, all products are combined and crushed with a blender. The density of the soup is regulated by the broth left after cooking the meat. Before serving, cream is added to the brew, everything is whipped, salted to taste and served.

Fried croutons, dried seeds and greens are laid out on top of the puree in portioned plates.

A variant of a delicate dish with cream

This soup is prepared in many countries, and in some of them it is equated with national dishes. And all thanks to the delicate taste, speed of preparation, benefits for the body.

Ingredients:

• 400 g pumpkin;
• 2 potatoes;
• 1 carrot;
• 1 onion;
• 100 ml of heavy cream;
• salt, pepper, dried herbs.

Soup step by step:

1. Carrots, pumpkins and potatoes need to be peeled, washed, cut into cubes of approximately the same size. Put them in a saucepan, add a little water and simmer over low heat until tender.
2. Separately, in a frying pan in oil, it is necessary to fry the onion rings until golden brown, combine with vegetables, add spices.
3. With an immersion blender, all products must be mashed, add cream and put on fire.
4. When the mass begins to boil, you need to turn off the fire, pour the soup into bowls and serve to the guests, adding spices.

Easy potato recipe

The soup prepared according to this recipe will turn out to be very tasty, tender, satisfying by adding potatoes.

The ingredients are as follows:

• 300 g pumpkin;
• 300 g potatoes;
• 50 g butter;
• pepper and salt.

Pumpkin and potato tubers are peeled, cut into large cubes and put into a cooking container. Water or broth is added so that it only slightly covers the vegetables. After boiling, cook food under a lid, over low heat until tender.

Next, the vegetables need to be chopped into a uniform mass, season, add salt and pepper. After all this is poured with milk, butter is added and heated over a fire until it boils. At the end, you can add fresh or dried herbs. It is good to serve such a soup with croutons of white bread.

An unusual option using ginger

This soup is traditional for Moroccan cuisine. It turns out hearty, fragrant, while still differing in leanness.

You need the following ingredients for cooking:

• 400 g pumpkin pulp;
• 30 g of ginger root;
• 2 medium potatoes;
• 1 onion;
• Bay leaf;
• 400 ml of water;
• salt and pepper to taste, coriander;
• 2 garlic cloves"
• 20 g butter;
• 8 glasses of boiled water.

Making soup is easy:

1. Wash all the vegetables, chop, fry the onion in a saucepan, add the grated ginger and finely chopped garlic.
2. Then add coriander, pepper, bay leaf. Fry the whole mass for 1.5 minutes.
3. Sends potatoes, pumpkin, boiling water and cook for about half an hour.
4. We take out the bay leaf from the mass so that it does not spoil the dish.
5. Cooked vegetables are interrupted by a blender and set aside.
6. In the meantime, separately in a container, steam the couscous (called "bulgur" in Turkish) with water, adding a little salt. When the cereal is cooked, it must be added to the soup, mix. Serve the finished dish to the table in a warm form.

How to cook soup in a slow cooker?

The main advantage of the multicooker is simple and high cooking speed. Seasonally, you can add other ingredients to the dish - zucchini, tomatoes, etc. It turns out delicious and very light.

Ingredients:

• 500 ml of broth;
• 400 g pumpkin;
• 200 g potatoes;
• 2 onions;
• 1 carrot;
• 400 ml of vegetable oil;
• 2 cloves of garlic;
• salt and pepper to taste.

Making soup is very easy:

1. By selecting the “Baking” mode, you need to heat the fat along with the garlic cloves, peeled and divided into 2 parts.
2. Pumpkin, carrots, potatoes, onions should be peeled and cut into large pieces. In the same mode, it is necessary to fry the vegetables for 12 minutes, pour them with half a portion of the broth and turn on the “Stew” mode.
3. You need to cook the food for about an hour, then grind it with a blender, adding the remaining broth. At the end, add spices and pour into plates.

The soup prepared according to this recipe will turn out to be very tender, tasty, which will appeal to both adults and children.

You need the following ingredients:

• 300 g pumpkin;
• 1 onion;
• 1 carrot;
• 100 ml of milk;
• 2 tbsp olive oil;
• salt and pepper to taste.

Step by step preparation:

1. The pumpkin is peeled and cut into cubes, the carrots are rubbed on a grater, the onion is cut into cubes. Onions and carrots are fried alternately, after which pumpkin is added to them. When the vegetables are lightly fried, they need to be poured with water and simmer until tender.
2. When the pumpkin is cooked, you need to pour milk into the vegetables, bring to a boil, add spices. Beat everything in mashed potatoes, serve with bacon and crackers.

Recipe for a delicious dietary pumpkin soup

By including such a soup in the menu, you can be calm both for health and for the figure. By adding greens and vegetables to the soup, you can fill it with a mass of vitamins, useful microelements. You can consume it every day at any time of the day.

Soup Ingredients:

• 150 g pumpkin pulp;
• 1 carrot;
• 1 potato;
• 1 small onion;
• 1 sweet apple;
• 30 ml olive oil;
• bay leaf, salt and pepper;
• 250 ml of water.

The preparation is simple:

1. Boil water in a container, add carrots, potatoes, oil, pepper and bay leaf.
2. After 10 minutes, add all the other products (be sure to remove the bay leaf, otherwise it will just spoil the taste of the dish).
3. When the vegetables are ready, they need to be mashed, garnished with herbs and served. It is good to eat such a soup with black bread or crackers. This dish is a great option for people of all ages who want to eat well and eat well with health benefits.

Creamy pumpkin soup is an easy and healthy meal for the whole family. There are a lot of recipes for making pumpkin soup, because you can add various spices, meat, cheese, other vegetables or seafood to it. Therefore, such a bright dish is suitable for a children's, everyday and festive menu.

Pumpkin puree soup - a classic recipe with cream

The classic step-by-step recipe for making pumpkin puree soup involves the use of the vegetable itself and cream. From vegetables, you can add only onions and garlic. can be boiled in water or broth. And it is on ordinary water that the dish turns out to be more fragrant, rich and bright, as in the photo.

Ingredients:

• 1 kg pumpkin;
• 1 onion;
• 6 cloves of garlic;
• 5 tsp vegetable oil;
• 600 ml of water;
• 180 ml cream (10%);
• 1 tsp salt.

Cooking:

• We clean the pumpkin from the peel and seeds, which we do not throw away, but dry, as they are also very useful, like the vegetable itself. Then cut the pulp into small cubes.
• Chop the onion into cubes, finely chop the cloves of the spicy vegetable.

• In a saucepan with a thick bottom and with already heated oil, sauté the onion until transparent, then add garlic to the onion vegetable and after a minute add the pumpkin, fry the vegetables for 6-7 minutes.
• Then pour in water so that the liquid completely covers all the pumpkin pieces. Sprinkle salt and pepper. Optionally, you can use other spices, such as dried basil, nutmeg, dill, coriander.

• Boil the pumpkin for 15-20 minutes, it should become soft and easy to pierce. After the contents of the pan we break through with a submersible blender.

• Now we introduce the cream, stir, and the puree soup is ready, you can serve it to the table.

Ready-made pumpkin soup is tastier served with croutons, which can be bought ready-made. And it is better to take and cut the bread into cubes, put it in a mixture of butter, garlic and salt, and then send it to dry in the oven for 20-30 minutes, temperature 180 ° C.

Cream of pumpkin and potato soup

Today, in addition to the classic recipe for pumpkin soup, there are other options for its preparation. For example, a step-by-step recipe with a photo of pumpkin puree soup with cream and potatoes. It turns out just as tasty, but already more satisfying.

Ingredients:

• 500 g pumpkin;
• 2 potato tubers;
• 1 carrot;
• 1 onion;
• 2 cloves of garlic;
• 200 ml cream (10%);
• salt, pepper to taste;
• ginger, nutmeg to taste.

Cooking:

• Cut the peeled pumpkin, as well as potato tubers and carrots into cubes of equal size.

• Chop the onion and garlic and pour into a pan with hot oil, fry until golden.
• We add pepper with ginger and nutmeg, warm it up a little so that the spices reveal their aroma, and pour the pumpkin along with carrots and potatoes.

• Pour in water, cover with a lid and cook until the vegetables are ready.
• Then puree the vegetables with an immersion blender. If the broth turned out to be too much, then it is better to drain it, and then add it if necessary.

• Now pour in the cream, stir until smooth and serve the soup to the table, if desired, adding croutons and pumpkin seeds to it.
• For the dish, you should choose ripe fruits, then the soup will turn out especially bright, but the nutmeg varieties of the vegetable will make the dish more delicious.

Do you love pumpkin?
Vote

With Chiken

Pumpkin soup recipes are especially suitable for those who do not like pieces of pumpkin and carrots floating in the soup. In this dish, everything will be even, beautiful and very appetizing.

Pumpkin puree soup with cream turns out to be very light and to make it more satisfying, you can add chicken meat, as in the proposed step-by-step recipe with a photo.

Ingredients:

• 1.2 kg of pumpkin;
• 1 onion;
• 2 cloves of garlic;
• 750 ml chicken broth;
• 250 ml of water;
• 150 ml cream (10%);
• salt and pepper to taste.
• For chicken broth:
• 500 g chicken;
• 1 carrot;
• 1 bulb.

Cooking:

• First, boil the chicken broth and for this we wash the poultry meat well, cut it into pieces, if desired, you can remove the skin, then the broth will not be so greasy. So, put all the meat pieces in a saucepan, fill with water, put on fire and bring to a boil.

• To make the broth transparent, after the first boil, we take out the meat, and pour the broth. Pour the meat with clean boiled water and cook for 20-25 minutes with the addition of onions and carrots.
• We cut the peeled pumpkin into cubes and, together with garlic and chopped onion, send it to the pan, pour the vegetables with a glass of water and 3 glasses of chicken broth. We put on fire and cook until the pumpkin becomes soft.

• After grinding the contents of the pan with a blender until a homogeneous mass.
• Pour in the cream, add salt and pepper, mix. We put pieces of chicken meat in the finished puree soup - and you can serve the dish to the table along with greens and crackers.

• The taste of pumpkin soup can be made more tender and rich if half of the cream is replaced with milk. Also, this soup can be given to children from 1 year old, it is easily digested and equally useful for both the stomach and intestines.

With shrimps

Pumpkin puree soup with cream and shrimp is a recipe for an unusual dish that can even be served on the festive table. An unusual combination of seafood and vegetables gives an amazing taste, which is sure to be appreciated by the hostess herself and her guests.

At the same time, the recipe itself is very simple, the main thing is to follow the step-by-step instructions with a photo.

Ingredients:

• 700 g pumpkin;
• 500 g shrimp;
• 300 ml cream;
• 3 cloves of garlic;
• 50 g pumpkin seeds (dried);
• salt, pepper, curry to taste;
• parsley or cilantro to taste.

Cooking:

• We cut the pre-prepared pumpkin pulp into slices, season the vegetable with spices, sprinkle with oil and send it to the oven for 25 minutes, temperature 200 ° C.

• Chop the garlic cloves and lightly overcook in a pan, then put the shrimp to the spicy vegetable and fry for 2-3 minutes, they should lose their transparency, become ruddy and reddish.

• We transfer the baked pumpkin along with the shrimps to a saucepan, add salt, pepper, curry, part of the pumpkin seeds and finely chopped greens. We interrupt all the ingredients with a blender.
• Now pour in the cream, put on fire and heat for 5-7 minutes, do not bring to a boil.
• Pour the finished soup-puree into plates, decorate with pumpkin seeds and crackers.

• If the pumpkin variety turned out to be faded and very light in color, then you can add a little carrot to the soup. Such a vegetable will give a bright shade and diversify the taste of the finished dish.

with ginger

Another recipe for pumpkin soup involves the addition of ginger, the spicy sharpness of which goes well with the sweet taste of pumpkin. The proposed step-by-step recipe with a photo will allow you to cook a delicious and incredibly healthy pumpkin cream soup with cream.

Ingredients:

• 400 g pumpkin;
• celery root;
• 2 tbsp. l. olive oil;
• 30 g of ginger root;
• 2 onions;
• 1 carrot;
• 2 cloves of garlic;
• 200 m cream;
• salt to taste.

Cooking:

1. Peel and chop the celery root and ginger, as well as the garlic cloves, into small pieces. We cut the carrots in half circles and chop the onion in quarter rings.
2. In a saucepan with heated olive oil, send the onion along with ginger, garlic and celery, sauté until soft.
3. Next, lay the diced pumpkin and carrots, fill the entire contents of the pan with water and cook for 20 minutes.
4. Then drain the broth, salt the vegetables and pierce with a blender until smooth.
5. Now pour the cream and broth into the vegetable puree, bring the soup to the desired consistency and serve.

Pumpkin puree soup can be cooked without adding cream, such a product can be replaced with ordinary processed cheese. The dish turns out just as tasty and rich. And do not think that the consistency of the finished dish directly depends on the cream, it turns out thick thanks to the pumpkin.

Pumpkin puree soup with chanterelles

Pumpkin puree soup with chanterelles is an incredibly tasty, fragrant and bright dish. You can use any mushrooms for the recipe, but if possible, it is better to cook pumpkin soup with chanterelles.

Ingredients:

• 200 g pumpkin;
• 500 g chanterelles;
• 100 ml of water;
• 150 ml cream;
• 1 clove of garlic;
• 1 st. l. butter;
• 1 st. l. vegetable oil;
• pepper and salt to taste.

Cooking:

1. We wash the chanterelles, dry them, put a few mushrooms aside, chop the rest.
2. We also clean the pumpkin and cut it into small pieces. Finely chop the garlic and chop the onion.
3. In a saucepan, heat the vegetable oil along with the butter, add the onion and garlic, sauté the onion vegetable until transparent. After pouring the pumpkin with mushrooms, fry with constant stirring for 5-7 minutes.
4. Now add water and cook until the pumpkin is tender, 15-20 minutes.
5. Then, using an immersion blender, grind the contents of the pan to a puree consistency.
6. Pour in the cream, stir, salt and pepper the soup.
7. Pour the finished dish into plates, decorate with herbs and the remaining chanterelles, which we fry in a pan until cooked.
8. If pumpkin soup is prepared without adding cream, then you can grate a little hard cheese or put cubes of feta cheese into the finished dish.

Pumpkin puree soup with cream is easily digested even by a child's body, so every housewife should know the recipes for preparing such a dish. At the same time, pumpkin soup turns out not only useful, but also looks festive and expensive, which means it is ideal for the festive menu.

The classic recipe for pumpkin puree soup is an essential attribute of the Slavic cuisine cookbook. Since ancient times, people have known that pumpkin is a unique product that can have a beneficial effect on the digestive system, provide the body with essential nutrients and trace elements.

In the classic version, pumpkin puree soup is cooked in water or vegetable broth with the addition of a small amount of cream. This recipe can be called the simplest. Such a soup is prepared quite quickly, and all the products that we need are simple and quite affordable.

Ingredients

calories

calories
102 kcal

Squirrels
3.0 g

Fats
5.2 g

Carbohydrates
14.8 g

Cooking

• Step 1

  Preparing ingredients for soup. We clean the pumpkin from the peel and seeds, cut into large pieces. We also cut potatoes into cubes. Three carrots on a coarse grater, and cut the onion into cubes. Chop the garlic with a knife.



Step 2

Pour vegetable oil into a frying pan and heat well. Put onion and fry it until it becomes transparent. Then add garlic and carrots. Saute the vegetables for another 5 minutes until they are soft.



Step 3

We shift the chopped potatoes into a saucepan and add the fried vegetables to it.



Step 4

Put the pumpkin in a pan and fry for about five minutes to soften it.



Step 5

We send the pumpkin to the pan with vegetables and add two glasses of water or broth. Vegetables should be barely covered with water. If there is too much water, the soup may turn out watery.



Step 6

Cook vegetables until potatoes are soft. Usually it takes 30 - 40 minutes. There is no need to cover the lid, the water should evaporate.



Step 7

Using a blender, puree the soup until smooth.



Step 8

Pour half a glass of cream into the puree soup, salt and add your favorite spices. We added some curry and ground pepper.



Step 9

Stir the soup thoroughly and bring to a boil. Cook for another five minutes, then cover with a lid and let it brew a little.



Step 10

Serve hot soup. If desired, you can sprinkle it with pumpkin seeds, chopped herbs or serve with garlic croutons. It turns out very tasty! Bon Appetit!

How to cook pumpkin puree

There are a huge number of recipes for making pumpkin puree soups. However, they are all prepared in the same way. To begin with, the pumpkin, as well as other vegetables, is boiled, baked or stewed. After that, all components are ground to a puree state using a blender.

Puree soups can be prepared from pumpkin alone, or by combining it with meat, chicken, turkey, mushrooms, various vegetables and even fruits. Well complements the taste of pumpkin soup with milk or cream. From spices, you can use ginger, nutmeg, cardamom, pepper, rosemary, oregano, basil, paprika and much more.

Honey, nuts and dried fruits are often added to sweet pumpkin soups. You can also get a very tasty dish by adding coconut milk or wine to the soup. Cheese puree soups with pumpkin are richer and more nutritious. Their taste can also be shaded with chopped herbs, garlic or spices.

In fact, pumpkin is a very popular vegetable, from which you can cook not only cereals, but also soups and even desserts. Pumpkin puree soups are often prepared for young children. Although adults who monitor their health should pay attention to this simple and nutritious dish.

Let's look at a few more recipes for making classic and new pumpkin soups.

Creamy pumpkin and chicken soup

If you prefer heartier soups, you can make creamy pumpkin and chicken or turkey soup. It is most convenient to use poultry fillet for these purposes, but if desired, you can boil the legs until cooked and remove the meat from them.

Ingredients:

• Pumpkin - 600 g
• Chicken or turkey fillet - 300 g
• Onion - 1 pc.
• Garlic - 1 clove
• Carrot - 1 pc.
• Cream - 100 ml
• Butter - 10 g
• Pepper, salt - to taste
• Greens - to taste

Cooking:

1. Boil chicken or turkey fillets in salted water until tender. Take out of the broth and leave to cool.
2. Peel the pumpkin and cut into cubes.
3. We also clean the carrots and cut into rings.
4. Fry the onion in butter until golden brown.
5. Add the diced garlic clove to the onion, stir and remove the pan from the heat.
6. We combine pumpkin, chicken fillet and onion and grind with a blender until a homogeneous mass is obtained. Transfer to a frying pan and add a little chicken broth and cream. Boil the dish, salt and pepper to taste.
7. Pour the puree soup into bowls and sprinkle with chopped herbs. We serve to the table. We treat our loved ones with a delicious and healthy dish. Bon Appetit!

Pumpkin puree soup with potatoes

Puree soup with potatoes is richer and more nutritious. You can cook it both in autumn and winter. To prepare a dish in winter, the pumpkin is often cleaned, diced and frozen.

Ingredients:

• 500 g pumpkin
• 2 - 3 potatoes
• 1 carrot
• 1 bulb
• A glass of cream (10%)
• Spices (paprika, nutmeg, black and red pepper) - to taste
• Salt - to taste

Cooking:

1. We clean and wash the pumpkin. We cut into large cubes.
2. We also clean the carrots and cut them into large rings.
3. Boil pumpkin with carrots until tender.
4. Onion cut into cubes and fry until golden brown in a pan.
5. We also clean the potatoes, cut into large pieces and boil.
6. We take the vegetables out of the water and mix with potatoes and onions. Grind in puree with a blender and transfer to a deep frying pan or stewpan.
7. Add cream to the puree and a little broth in which the pumpkin was boiled. Bring to a boil, salt. Add spices to your liking, boil for another 5-10 minutes, cover with a lid and remove from heat.

Serve the dish hot. If desired, you can sprinkle it with chopped herbs. It will be delicious!

Pumpkin soup in a slow cooker - a simple recipe

The slow cooker has long been an indispensable assistant for many housewives. Indeed, in a slow cooker, you can very easily cook a variety of dishes, including pumpkin soup. To make a creamy soup in a slow cooker, it is enough to boil all the vegetables, then remove them and chop them with a blender. To achieve a more piquant taste, you can pre-fry the onion directly in the thicket, then add vegetables and set the “Cooking” mode.

Ingredients:

• Peeled pumpkin - 500 g
• Potato - 400 g
• Onion - 1 pc.
• Carrot - 1 pc.
• Salt, spices - to taste
• Butter - for frying

Cooking:

1. We clean the pumpkin, potatoes and carrots, cut into large pieces.
2. Onion cut into cubes.
3. Turn on the slow cooker in the "Frying" mode and fry the onion in butter until golden brown.
4. We put potatoes, pumpkin and carrots in a bowl. Add a little boiled water or vegetable broth and set the "Cooking" mode.
5. When the vegetables are boiled, we transfer them to a separate container and chop with a blender.
6. We send the resulting mass back into the multicooker bowl and simmer for another 10 minutes. If necessary, you can dilute the soup with a little water or broth.
7. Salt and pepper the soup puree to taste. Turn off the slow cooker, close the lid and let the dish brew for 15-20 minutes. To make the soup even more fragrant, you can sprinkle it with chopped parsley.

The soup should be served hot. It goes well with garlic croutons or white bread. Bon Appetit!

Cream of pumpkin and spinach soup

Pumpkin soup in itself is a very healthy dish that allows the body to get a lot of useful minerals and trace elements. If you cook it with spinach, then it will become even more useful and nutritious.

Pumpkin and spinach soup is prepared in different ways. Some housewives prefer to mix and puree the ingredients. Others, on the contrary, cook the pumpkin and spinach separately, after which they spread the puree in layers, getting a very beautiful two-color soup puree.

Ingredients:

• Pumpkin - 500 g
• Spinach - 2 cups
• Tomatoes - 3 pcs
• Onion - 1 pc.
• Carrot - 1 pc.
• Garlic - 1 clove
• Butter - 10 g
• Spices, salt, sugar - to taste

Cooking:

1. Cut the onion into cubes, three carrots on a grater. We also cut the garlic into small cubes.
2. Fry the onion until golden brown, add carrots and garlic to it. We fry everything together.
3. Cut the tomatoes and blanch in boiling water. We clean them from the peel and cut into pieces.
4. Add tomatoes, butter and a little boiled water to the frying. Stew the sauce for 10 minutes. Taste and add salt, sugar and spices.
5. We clean and cut the pumpkin into small cubes. Add to the tomato sauce and simmer everything together until the pumpkin is soft.
6. We shift into a separate container and grind the soup to a puree state using a blender.
7. Chop spinach and simmer over low heat.
8. Mix pumpkin soup with spinach and serve. Bon Appetit!

Pumpkin puree soup with shrimps

The soup prepared according to this recipe is very tasty and healthy. You can cook it on the basis of meat or vegetable broth, but if there is none, plain water will do. Shrimps are best left whole, i.e. do not grind with pumpkin. Usually they are laid out on the bottom of the plate, covered with mashed potatoes and a couple of ponytails are placed on top to decorate the dish.

Ingredients:

• Peeled pumpkin - 500 g
• Onion - 1 medium onion
• Boiled peeled shrimp - 250 g
• Potatoes - 2 pcs
• Cream - 200 g
• Vegetable oil
• Broth or water - 600 ml
• Green onions - a bunch
• Ground pepper - to taste
• Salt - to taste

Cooking:

1. Peel potatoes and cut into small cubes.
2. We also cut the pumpkin into cubes.
3. We cut the onion into cubes.
4. Shrimps, if necessary, boil and clean to get ready-made tails.
5. Pour oil into a saucepan or cauldron and fry the onion until light golden brown.
6. Add potatoes and pumpkin to the onion, pour broth or water and set to stew. Optionally, you can add your favorite spices, such as pepper and bay leaf.
7. When the vegetables are stewed, grind them with a blender until mashed. Pour in the cream, mix thoroughly, salt and pepper to taste.
8. Shrimp fry in a pan for a couple of minutes.
9. Put the shrimp in serving bowls and pour the puree over the soup. A few ponytails are placed on top.

Sprinkle the soup with chopped green onions and serve. Bon Appetit!

Simple pumpkin soup with cheese

Soups with cheese have long been loved by many housewives due to their excellent taste and ease of preparation. Cheese soups are made with chicken, sausages, potatoes and even pumpkin. Let's look at how to cook pumpkin cheese soup at home. So let's get started.

Ingredients:

• Pumpkin (pulp) - 650 g
• Onion - 1 pc.
• Garlic - 1 clove
• Spices (pepper, salt, paprika, rosemary) - to taste
• Salt, sugar - to taste
• Sour cream - 2 tbsp. spoons
• Processed cheese - 100 g
• Butter - 10 g

Cooking:

1. Peel the pumpkin and cut into cubes.
2. Three cheese on a grater. To make it easier to do this, it must be left in the freezer for 20 to 30 minutes.
3. Cut the onion into cubes and fry in butter until a light golden hue.
4. Chop the garlic with a knife and add to the onion. Fry for no more than half a minute.
5. Add chopped pumpkin to the pan and fry everything together for 5 minutes.
6. Pour in some water and simmer the pumpkin until it becomes soft.
7. We shift the vegetables into a bowl and grind to a puree state with a blender.
8. We return the resulting mass back to the pan, add sour cream or cream and grated cheese. Mix the soup, salt and add your favorite spices. If necessary, add a little boiled water.
9. Boil soup puree with cheese for another 3-5 minutes. Sprinkle with herbs if desired and serve with white bread or croutons. Bon Appetit!

Cream of pumpkin and broccoli soup

A very tasty and healthy soup puree can be made from broccoli and pumpkin. Such a wonderful soup turns out to be hearty and rich, even without meat. In addition, it is a real storehouse of vitamins, which is especially important in winter. So let's get started.

Ingredients:

• Pumpkin (pulp) - 700 g
• Broccoli - 400 g
• Carrot - 1 pc.
• Onion - 1 pc.
• Garlic - 1 clove
• Butter - 10 g
• Cream - 200 ml
• Water - 500 - 600 ml
• Salt, spices - to taste

Cooking:

1. Cut the onion into cubes, three carrots on a grater.
2. Peel the pumpkin and cut into large pieces.
3. Wash broccoli and cut into florets.
4. Fry the onion in butter until light golden brown, add chopped garlic and carrots.
5. We spread the pumpkin in the pan, fill it with water so that it covers the vegetables and add on top of the broccoli.
6. Simmer vegetables until they become soft. This usually takes about half an hour.
7. Grind pumpkin and broccoli with a blender.
8. Simmer cream soup in a saucepan for another five minutes. Add cream, your favorite spices and salt. Simmer for a couple more minutes and remove from heat.

Serve the soup to the table while it is still hot. We enjoy a simple, tasty and healthy dish that even children like. Bon Appetit!

Pumpkin soup with lentils

If you want to cook a rich and tasty vegetable soup, be sure to try the soup puree with lentils and pumpkin. This dish is very easy to prepare. It is better to boil pumpkin in vegetable broth, but in the absence of such, you can take milk or plain water.

Ingredients:

• Red lentils - 150 g
• Pumpkin - 400 g
• Onion - 1 pc.
• Garlic - 1 clove
• Vegetable broth (or water)
• Vegetable oil - 2 tbsp. spoons
• Ground pepper, salt - to taste
• Ginger - to taste

Cooking:

1. Peel and chop the onion smaller.
2. Chop the garlic into cubes with a knife.
3. We cut the pumpkin into large cubes.
4. We wash the lentils.
5. Saute the onion in a deep frying pan or saucepan. Finally add chopped garlic and ginger.
6. Lay out pumpkin and lentils. Pour in broth or water to lightly coat the pumpkin.
7. Simmer the pumpkin over low heat until it becomes soft. It usually takes 15 - 30 minutes.
8. Grind the soup to a puree state with a blender. Salt to taste.
9. Put on plates, pepper. If desired, you can sprinkle the soup with chopped herbs or garnish with pumpkin seeds. Bon Appetit!

Diet pumpkin and celery soup

This recipe is sure to please girls who are watching their figure. Pumpkin puree soup with celery is low in calories and has a large amount of minerals and trace elements.

It's easy enough to prepare. For cooking, both root and petiole celery are suitable. You can also add new flavor notes to the dish with your favorite spices, for example, basil, oregano, nutmeg, paprika and others.

Ingredients:

• Pumpkin - 600 g
• Celery - 100 g
• Potatoes - 2 pcs
• Onion - 1 pc.
• Carrot - 1 pc.
• Vegetable oil or butter - for frying
• Water or vegetable broth
• Spices and salt - to taste
• Greens - to taste

Cooking:

1. We cut pumpkin into cubes, potatoes into cubes or straws.
2. We cut the onion into cubes, rub the carrots on a grater. We chop the celery.
3. Fry the onion in a pan or in a saucepan until golden, add the carrots and fry for another three minutes.
4. We fall asleep pumpkin and potatoes and fry everything together.
5. Pour in water or vegetable broth to lightly coat the vegetables.
6. Stew vegetables in a saucepan or cauldron until the potatoes are cooked.
7. Grind the boiled ingredients with a blender and place the puree back into the saucepan.
8. Bring to a boil, salt to taste and add your favorite spices. If the soup is thick, you can dilute it with water or add cream.
9. Cook the puree soup for another 3-5 minutes, then sprinkle with chopped herbs and cover with a lid.

Serve the soup to the table while it is still hot. Bon Appetit!

Pumpkin cream soup is one of my favorites. Despite the simplicity of preparation, the soup turns out with a very rich pumpkin flavor, balanced with spices. It is better to cook such a soup on chicken broth, on which the soup turns out tastier, but you can cook it on water, then it will be a lean option, since neither milk nor cream is added to this soup. You can also experiment with spices.

To prepare my version of the soup, I used pumpkin, carrots, onions, garlic, olive oil, chicken broth, salt, ground pepper and dry basil.

Heat the olive oil in a saucepan, randomly chop the onion, carrot and garlic. Fry a little.

Cut the pumpkin into medium cubes.

Put the pumpkin to the rest of the vegetables and also fry a little.

Pour broth into a saucepan. It is better to immediately pour 500 ml, and then add more at the end if necessary. Cook vegetables until tender, about 20 minutes.

Then add basil, salt and pepper to the soup. Blend the soup with an immersion blender. I like thick soup, but you can thin it out with leftover broth.