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Cream pumpkin soup recipe Vysotskaya. Pumpkin soup with lentils. Frozen pumpkin puree soup in a slow cooker

Similar creamy dishes can be found in any restaurant; at home they are prepared mainly for children. However, adults may also enjoy creamy pumpkin soup. The main thing is to learn how to cook it correctly, then the dish will turn out tasty, appetizing and aromatic.

How to make pumpkin puree soup

The dish is prepared in different variations: using only pumpkin as the main component or combining it with other vegetables, mushrooms, meat or fish. Some cooks even flavor soups with fruits and dried fruits, coconut milk, alcoholic beverages (wine, cognac, whiskey, etc.), nuts and sesame seeds. The ideal spices for pumpkin cream soups are sage, rosemary, oregano, red pepper, basil, cardamom, paprika, turmeric, ginger, nutmeg.

How to cook pumpkin cream soup? Many people are interested in the answer to this question. Despite the variety of recipes, pumpkin puree soups have the same preparation technology: first, the vegetables are baked, boiled or stewed, then they are combined with broth and chopped using a blender. The result is a hearty, vitamin-rich, nutritious, low-calorie dish. However, in order for the pumpkin puree soup to acquire a pleasant taste, you must follow several rules:

all components must be fully prepared, the meat must be removed from the bones and disassembled into small pieces;
You can improve the taste of a dish by adding milk product(cheese, butter, milk or cream);
You can extend the shelf life of the soup by boiling it again after turning the prepared vegetables and meat into puree.

Pumpkin Soup Recipes

It is known that pumpkin is one of the the healthiest vegetables and goes harmoniously with many other fruits. Its regular use helps maintain normal metabolism, promotes good intestinal motility, and improves mood. Pumpkin diet cream soup- an ideal choice for people who want to lose weight, since the vegetable dish saturates the body well, having a very low calorie content. Below are recipes for simple and quick cream soups from pumpkin.

With cream

Unique property This dish has a bright, recognizable taste. Pumpkin soup-Yulia Vysotskaya’s puree can be combined with any additional ingredients, so don’t be afraid to experiment and add something of your own to the recipe. The finished product can be stored in the refrigerator for a long time, so busy housewives can immediately make it in large quantities. How to cook pumpkin soup?

Ingredients:

pumpkin pulp without seeds – 300 g;
large onion;
potatoes – 2 pcs.;
garlic clove;
cream – ½ tbsp.;
dry white wine – 100 ml;
olive oil – 2 tbsp. l.;
chicken bouillon– 1 l;
dry and grated ginger – 1 tsp;
other spices.

Cooking method:

Peeled potatoes, peeled pumpkin, cut into cubes.
Finely chop the onion and garlic and fry them together in a thick-bottomed pan for 2-3 minutes.
Add potatoes and pumpkin to the container, brown briefly, pour wine and meat broth over the vegetables. Season the dish with ginger and other spices.
After 25 minutes, bring the puree soup to the desired consistency using a blender/combine. Pour the cream into the mixture, boil the soup again, garnish it with herbs, and season with sour cream.

With Chiken

A hearty and delicious pumpkin puree soup with chicken is an ideal meal during the cold season. There is no shame in serving this dish to guests, and you can do it right in the pumpkin - this will give the creamy soup an interesting look. An excellent addition to the soup would be garlic or tomato croutons, toast or crackers, which cook very quickly. How to cook pumpkin cream soup?

Ingredients:

chicken fillet – 0.5 kg;
basil – 2 sprigs;
egg;
pumpkin – up to 900 g;
pumpkin seeds;
dill – 1 bunch;
33% cream - 1 tbsp.;
seasonings

Cooking method:

Remove the skin from the pumpkin (it’s convenient to peel it with a knife, but you need to do it thinly).
Warm small pieces of fruit in the microwave for 5 minutes or boil until tender. Afterwards you need to grind the vegetable with a blender.
Beat an egg into a homogeneous mixture of chicken fillet (it must be ground separately with a meat grinder or blender), add herbs and seasonings.
Boil a liter of water/broth, form meatballs from the resulting mass, place them into the boiling liquid with a spoon.
Boil the meatballs for 5 minutes, then add them here pumpkin puree and cook the dish for another 7 minutes.
Pour the heated cream into the pan and remove from the stove after a couple of minutes, without allowing the soup to boil.
Roast the peeled pumpkin seeds and sprinkle them delicious creamy soup, poured into plates.

In a slow cooker

Light and nutritious, tasty, bright pumpkin puree soup in a slow cooker will protect against the autumn blues, saturating the body with useful substances. This dish strengthens the immune system and helps you stay in good shape, while its preparation takes a minimum amount of time. You cannot find more suitable food during the period of vitamin deficiency. Below is a recipe for pumpkin puree soup in a slow cooker with a photo.

Ingredients:

pumpkin pulp without seeds, skin – 0.3 kg;
butter – 50 g;
carrot;
frying oil;
onions – 2 pcs.;
potatoes – 4 pcs.;
medium fat cream – 0.4 l.;
garlic cloves – 2 pcs.

Cooking method:

Chop the peeled vegetables.
On the device, activate the “Baking” option, grease the bowl with oil and place garlic, onions, carrots, pumpkin pulp, and potatoes into it. Cover the multicooker with a lid.
When the signal sounds, the device should be switched to extinguishing mode.
After an hour, the stewed vegetable mixture should be poured into another bowl and blended with an immersion blender.
Next, slowly add the cream while continuing to beat the mixture. If the puree soup is thick, dilute it with boiled milk or water and boil again.

With cheese

Since pumpkin soup contains fat-soluble components, it is important to improve their absorption by the body. For this purpose, the dish is diluted with milk, melted butter, and cream. Gourmets, however, prefer pumpkin puree soup with cheese, and you can use different varieties. Various spices help to reveal the taste of the ingredients in such a dish: black pepper, bay leaves, rosemary, sage, ginger. How to make pumpkin puree soup?

Ingredients:

large onion;
garlic cloves – 3 pcs.;
pumpkin pulp – 0.7 kg;
spices to choose from;
cream 11% – 1 tbsp.;
low-fat sour cream - 4 tbsp. l.;
olive oil – 3 tbsp. l.;
Parmesan cheese – 70 g.

Cooking method:

Finely chop the onion and garlic, fry the vegetables in a thick-walled pan (3 minutes is enough).
Cut the pumpkin into small cubes and add to the onions and garlic. After 5 minutes, add a little water to the ingredients, when it boils, reduce the heat and cook the pumpkin until softened (this takes an average of 12 minutes).
Using a blender, beat the ingredients to a paste consistency, boil the mixture, pour in the cream, season and keep on the stove for 3 minutes.
After removing the pan from the stove, close it, let the dish sit for 20 minutes, then sprinkle with grated cheese (if you chose another, more soft variety cheese; for convenience, you can first freeze it and then grate it).

With shrimps

It is not very difficult to prepare such a dish; the recipe has been tested many times by chefs, so you don’t have to worry about the taste results. Pumpkin puree soup with shrimp should be cooked using broth (chicken is better, but meat can also be used), and you will get a more satisfying version of the dish. Below is suggested detailed description with a photo of how to make creamy pumpkin soup at home.

Ingredients:

small bulb;
pumpkin without seeds, skin – 0.4 kg;
vegetable oil;
potatoes – 2 pcs.;
cream – 1 tbsp;
vegetable/chicken broth – 0.7 l;
peeled shrimp – 0.2 kg;
chilli;
green onion feathers - 3 pcs.;
seasonings

Cooking method:

First, chop the vegetables: onions into small cubes, pumpkin and potatoes into large ones.
Vegetables are placed in a pan with preheated oil.
Next, pour the broth into the vegetables, cook them until soft, then puree and pour in the cream.
Pumpkin puree soup with cream is seasoned and boiled.
You need to finely chop the chili pepper, fry the shrimp for 3 minutes, then mix them with the pepper and keep on the fire for another couple of minutes.
Green onions finely chopped.
The finished shrimp are placed on plates, poured with pumpkin cream soup, and sprinkled with green onions.

With milk

It's fast and very healthy dish, which is easily digestible and contains few calories. Ready pumpkin puree soup with milk can be flavored garlic croutons/ crackers, toasted sunflower seeds, sesame seeds, fresh herbs, low-fat sour cream. If you want to prepare a lean dish, you should cook the soup with vegetable rather than meat broth.

Ingredients:

melted butter– 50 g;
potatoes – 0.4 kg;
pumpkin pulp – 0.5 kg;
leek – 1 pc.;
spices;
milk – 0.5 l.

Cooking method:

Boil water, add small potato cubes, salt the liquid.
After 40 minutes of cooking the potatoes, add the fried pieces of pumpkin and leek to it. Cook vegetables for 10 minutes.
When the soup boils, pour in the milk and re-boil the liquid without stopping stirring.
Pour the ingredients into a blender bowl and puree them.

With ginger

It is known that pumpkin is a vitamin-packed, easily digestible fruit, so it is extremely important to include it in children's diets. In addition, the ginger included in the dish gives it antiviral properties, which makes the soup even more valuable for the autumn-winter period. Ready-made pumpkin soup puree with ginger and cream looks very attractive, has a delicate, spicy taste, contains a minimum amount of calories, so it is ideal not only for lunch, but also for dinner.

Ingredients:

carrot – 1 pc.;
fresh ginger root – 30 g;
small celery root;
olive fresh oil– 2 tbsp. l.;
pumpkin pulp – 0.4 kg;
bulb;
spices;
garlic cloves – 2 pcs.

Cooking method:

First you need to bake the pumpkin pieces so that they become fragrant and soft.
Finely chop the garlic cloves, finely chop the onion, and grate the ginger root. Heat a saucepan and fry the listed ingredients in oil.
Add the pumpkin, celery root, and carrot shavings to the vegetables when they are golden.
Pour in a glass of boiled water, cover the container with a lid, leaving the food to simmer over low heat for about 20 minutes.
Pour the broth into a separate bowl, chop the vegetables with a blender. Combine the resulting gruel with the broth, season, and boil.

With celery

This classic version French pumpkin soup. Both root and petiole celery. It is better to choose a pumpkin that is not too sweet, bright orange - this will give the dish a beautiful color. Despite the fact that pumpkin puree soup with celery is boiled in water, without meat or seafood, it turns out to be very nutritious and satisfying. Below we describe in detail and with photos how to cook pumpkin lean puree soup.

Ingredients:

potatoes – 2 pcs.;
greenery;
pumpkin pulp – 0.6 kg;
young carrots;
any celery – 100g;
dry basil, oregano – ½ tsp;
bulb;
sesame;
oil for frying.

Cooking method:

The pumpkin is peeled, seeds removed, and cut into cubes along with the potatoes. Peeled carrots, celery and onions are cut into small cubes.
To fully reveal the taste of vegetables, they are first fried in refined oil for 5-7 minutes. The pumpkin goes into the pan first, followed by the potatoes and celery (the vegetables need to be stirred frequently). Carrots and onions are added last.
Afterwards, the components should be boiled until tender, after seasoning them with spices.
In a saucepan you need to boil enough water to cover the vegetables. After that, the fried components are transferred here, the container is covered with a lid, and the fire is reduced to a minimum.
The soup should be removed from the stove when all the fruits become soft.
When the vegetables have cooled a little, they are crushed using a blender. Serve delicious pumpkin puree soup sprinkled with sesame seeds and fresh herbs.

Video

Pumpkin puree soup is one of the best categories of dishes that can be prepared from this vegetable. Because, as you know, liquid dishes are very beneficial for our body, especially if they were prepared from pumpkin. The recipe for pureed pumpkin soup is especially popular with the onset of autumn, since this is the pumpkin harvest season.

Pumpkin puree soups are prepared in different countries world, for example, in America it is served on Halloween, in Haiti it is served on New Year's holidays, and Italians add white or red wine, grated Mozzarella cheese or boiled rice to this soup. In Uzbekistan, pumpkin milk soup is a traditional dish.

Puree soups are prepared from only one pumpkin or combined with other vegetables, mushrooms, cheese, dried fruits, herbs, meat and even fish. Ground ginger, garlic, black pepper, nutmeg are more suitable as seasonings for this dish, and it is better to use sage, bay leaf and rosemary as spices.

Since pumpkin puree soup contains fat-dissolving substances, and to make them digest faster, add a little milk, a piece of butter or cream while preparing this dish. In addition, pumpkin soups are rich in healthy vitamins and minerals.

Diet pumpkin soup

We suggest preparing a dietary pumpkin puree soup that will pleasantly surprise adults and children with its taste.

Compound:

450 grams of pumpkin, seeds removed;
1 onion;
500 grams of chicken broth;
15 grams of butter;
salt to taste;
10 grams of curry powder.

How to make pumpkin puree soup:

Peel the pumpkin from seeds and pulp, cut into pieces of any size.
Take a thick-walled saucepan and melt one tablespoon of butter in it.
Peel the onion, cut into small cubes and place in heated oil, fry until browned.
Then add the remaining oil and add curry powder, add chopped pumpkin and mix.
Pour the prepared chicken broth and 1/8 cup of water into the vegetables, add salt to taste and bring the entire contents to a boil.
Then reduce the heat and cook for twenty minutes.
Grind the finished puree soup using a blender, place it on the fire, bring all the contents to a boil and you can turn off the heat.
You can diversify the finished soup by adding diced boiled chicken or other meat to taste. If desired, you can prepare meatballs from the minced meat and add them to the soup.

Creamy pumpkin soup

This tender and at the same time very satisfying puree soup will pleasantly delight you and all your household with its divine taste and aroma. Pumpkin harmonizes perfectly in this dish with Indian curry seasoning.

Compound:

350 grams of pumpkin;
250 grams of cream;
6 grams of ground curry;
3 tbsp. spoons of olive oil;
3 pieces of potatoes;
1 onion;
2 carrots;
200 grams of white bread;
Salt (to taste);
Fresh herbs for decoration.

Creamy pumpkin soup recipe:

The first step is to peel the carrots, potatoes and onions. Remove seeds and skin from a piece of pumpkin, since to prepare this dish you will only need the pulp of this vegetable.
Finely chop the peeled onion and grate the carrots.
Place all the chopped onions in a heated frying pan and fry in oil; when they turn golden, add the grated carrots.
Mix the vegetables with a spatula and leave in this form on the fire for five minutes.
Boil 1.5 liters of water, after boiling, add frying to the liquid, stir to taste and add salt.
Continue boiling the carrots and onions for seven minutes.
In the meantime, you need to cut the potatoes and peeled pumpkin into cubes of any size. First add the chopped potatoes to the pan, and after ten minutes add the chopped pumpkin.
After five minutes, remove the pan from the heat and cool the soup slightly.
Pour the finished soup into a blender bowl and blend until smooth.
Pour the resulting puree back into the pan and place on the fire. Add cream, curry and other seasonings to taste to the pumpkin puree soup.
After the liquid boils, the dish is completely ready, pour it into plates and serve.

Pumpkin puree soup from Yulia Vysotskaya

This recipe for pumpkin puree soup from Yulia Vysotskaya turns out to be very tender, tasty and healthy. How could it be otherwise if pumpkin, the queen of autumn, is used to prepare this dish?

Compound:

0.5 kilograms of pumpkin;
1 carrot;
2 medium potatoes;
2 cloves of garlic;
1 apple;
1 onion;
15 grams each of butter and olive oil;
2 tablespoons orange juice;
100 grams of cream;
5 grams of ground ginger;
nutmeg, pepper and salt to taste.

Preparation:

Peel the pumpkin from the thick skin and remove all the seeds from inside this vegetable, cut the peeled pumpkin into cubes.
Also cut the peeled carrots and potatoes into medium cubes. Chop the garlic cloves, peeled onions and half a hot pepper without seeds very finely.
If you want to make pumpkin puree soup for a child, then hot peppers It’s better not to add to it.
Melt the butter in a thick-walled saucepan, then mix with olive oil and fry the garlic and onion in it until transparent.
Add chopped carrots to the vegetables, fry over high heat, after a few minutes add a few tablespoons of water. Turn down the heat on the stove and continue to simmer the vegetables under the lid closed for about ten minutes.
Add some hot pepper, chopped potatoes and pumpkin, fry for three minutes and add chopped apple slices to the vegetables.
Fry the vegetables for a few more minutes, add hot water and continue to simmer for half an hour.
Grind vegetables using a blender.
Add a few tablespoons of orange juice and cream, pepper and salt to taste, bring the liquid to a boil, but do not boil too much.
Yulia Vysotskaya serves ready-made pumpkin puree soup to the table along with grated cheese, and you can do the same.

Pumpkin soup with chicken

This soup can even be suitable for dietary nutrition, you can use lean turkey instead of chicken. This vegetable contains a large amount of vitamins, so it must be present in your diet. We invite you to prepare pumpkin puree soup with chicken.

Compound:

1 chicken breast;
600 grams of pumpkin;
3 pieces of potatoes;
1 carrot;
Dried basil.

Preparation:

Rinse the breast in running water, place in a liter of boiling water and reduce the heat. After boiling, the broth needs to be salted and the heat reduced slightly.
Peel the carrots and onions, remove the seeds and thick skin from the pumpkin.
After about fifteen minutes, you can turn off the broth and remove chicken breast and cut into cubes.
Heat vegetable oil in a thick-walled saucepan, add grated carrots and onions, after about seven minutes add a little water.
Peel the potatoes, rinse, cut into cubes and, together with the chopped pumpkin, place in the broth, then add the rest of the fried vegetables.
Stew vegetables in liquid for twenty minutes, add dried basil and salt to taste.
Grind the pumpkin soup to form a puree, before serving, add pieces of chopped chicken to the soup and garnish with herbs.

Pumpkin soup with cream cheese

Delicate pumpkin puree soup with cheese and a pleasant sweetish-spicy flavor will surely please fans unusual dishes. Such a delicious puree soup always leaves with a bang.

Compound:

3 carrots;
250 grams of vegetable or meat broth;
600 grams of pumpkin;
fresh herbs;
230 grams of processed cheese;
ground black pepper, salt.

Preparation:

Cut the peeled pumpkin and carrots into small pieces, place in a thick-walled pan and add water so that the liquid is above the level of the vegetables.
Add vegetable or chicken broth to this, place over medium heat and bring to a boil.
Add ground pepper and salt to taste to the broth. If desired, you can add more pepper to the broth to make the pumpkin soup more spicy.
Cook vegetables for 25 minutes over low heat. Remove the pan with vegetables from the heat and puree all the contents using a blender.
Add all prepared processed cheese and mix again with a blender until a homogeneous mixture is obtained.
Cook for about seven minutes over low heat.
Before serving, garnish the finished soup with any herbs.

Pumpkin soup in a slow cooker

This puree soup is very easy to prepare in a slow cooker. With such a device, the process of preparing pumpkin puree soup is greatly simplified. Now let's start preparing this dish.

Compound:

400 grams of pumpkin pulp, peeled;
250 grams of cream;
1 onion;
80 grams of orange juice;
salt and spices (to taste);
0.5 liters of water.

Preparation:

Cut the peeled pumpkin pulp into small cubes and place in a multicooker container.
Finely chop the peeled onion and also add it to the slow cooker. Add a glass of water, salt to taste and cover the multicooker with a lid.
Set the multicooker to “Stew” mode and turn on the cooking time for 45 minutes.
When the vegetables become soft, transfer them along with the liquid to a blender container and grind until smooth.
Heat the cream in the multicooker by setting the “Warming” program, pour the prepared pumpkin puree into it, add orange juice and the remaining water.
At the very end, add spices and salt to taste and wait until the soup simmers for 10 minutes.
Pour the finished soup into bowls and serve hot.

The pumpkin ripening season has arrived. Previously, every year I had a question, what is possible? Rice porrige with pumpkin? Pancakes or pie? Once, while visiting, I tried pumpkin puree soup. God, how delicious it turned out. Seasonings and the amber-colored oil of the same name gave a rich aroma and taste to the dish. I left the guests with the recipe.

From that moment on, several pumpkins are sure to ripen at the dacha. To use them at any time of the year, I freeze them - in cubes, in the form of puree. And then I cook delicious, healthy and beautiful bright dishes from them.

Cream soup is wonderful in combination with any vegetables. Potatoes, zucchini, leeks, and carrots are suitable. If you want a hearty meal, add chicken or turkey. Can be cooked dietary option for children or during Lent. With the addition of milk or cream, you get a soup with a delicate creamy taste.

This year, summer began in July, and the pumpkins were late in ripening. Well, I had to take the pulp of an almost ripe fruit. Believe me, it didn’t affect the taste at all - the color just let us down. The usual sunny color was replaced by a shade of green.

Products:

Peeled pumpkin – 700 g
Water or vegetable broth -1.5 l
Carrots – 1 pc.
Onion – 1 pc.
Nutmeg – ½ tsp.
Black pepper - a pinch
Salt to taste
Cream 10% - 200 ml.

We wash the sides of the pumpkin from dirt, peel off the skin and cut into pieces.
Remove carrots from clothing and cut into thin slices.

Boil water together with pumpkin and carrots until tender.

Chop the onion and garlic with a knife.

Sauté the onion in butter until lightly golden, season with garlic.

After the vegetables become soft, puree them with a blender until smooth along with the fried vegetables.

Pour in the cream, put on the fire and bring to a boil. Now is the time to fertilize with spices and salt.
Serve with croutons. And if you have pumpkin oil, then half a teaspoon definitely won’t hurt.

Pumpkin puree soup with potatoes (quick and tasty)

My family prefers this version with the addition of potatoes. The soup turns out satisfying and rich. I cook it at any time of the year. In winter I use frozen vegetables.

Products:

Pumpkin – 450 g
Potatoes – 2-3 pcs.
Carrots – 1 pc.
Water – 1.5 l
Cream 10% – 200 ml
Sweet paprika – ½ tsp.
Nutmeg – 1/3 tsp.
Black pepper – ¼ tsp.
Hot red pepper – pinch
Salt to taste

Place in a saucepan (2 liter capacity), fill with water and bring to the boil until soft. Don't forget to get rid of the foam.

Drain the water and puree with an immersion blender. It is more convenient to do this without water. Then add it and finally mix it into a single mass.

Put on fire, pour in cream. We wait for it to boil and turn it off.

During this time, stir a small amount of broth in a separate container along with spices and send it back to the pan. I recommend doing this - it will avoid the formation of lumps in the finished soup. Salt to taste.

Diet pumpkin and zucchini soup in a slow cooker for a child

Creamy vegetable soup is useful to prepare for children, even small ones. It is nutritious, satisfying, and thanks to the gentle mode of the device, it retains the maximum amount of nutrients.

Prepare:

Pumpkin pulp – 500 g
Potato tubers – 500 g
Zucchini – 200 g
Onion – 1 pc.
Pepper, salt

Peel the vegetables from excess shells and remove the seeds.

Turn on the multicooker to Fry mode, and while it heats up, chop the vegetables.

Vegetables cook in approximately the same time. First, we will throw the potatoes into the inside of the bowl, so we will chop them into large pieces.

We will add the pumpkin later, so chop it into a smaller size.
Pour in a couple of tablespoons of oil and let it warm up a little. After this, add the potato pieces.

Slice the pumpkin and send it there to fry a little for 15 minutes. Then zucchini. We will bring it to readiness in water.

Chop the onion into small pieces and mix with the vegetable mixture.
Fill with water so that it just covers the mass. Salt and pepper.
Set the mode to Extinguishing. It lasts an hour, but 10-15 minutes are enough for us to make the food soft.

Let's check for readiness. Place in a separate container and blend with a blender. We dilute vegetable broth, in which vegetables were cooked.

If you do not need a dietary option, then at this stage add the required amount of milk and beat again.

How to make creamy pumpkin soup with chicken

Adding chicken to the soup makes it filling. For men, this is probably a more suitable option. Although my husband eats it on both cheeks even without meat.

Prepare:

Pumpkin – 400 g
Onion – leek – 1 pc.
Bell pepper – 1 pc.
Carrots – 1 pc.
Potatoes – 2-3 pcs.
Cauliflower – 200 g
Boiled chicken breast
Cream – 100 ml
Garlic - 2 cloves
Pepper
Nutmeg
Parsley
Hot pepper

First of all, put a pan of water on the burner and boil the chicken. Any part of the carcass is suitable for this.
We will pre-prepare the products - wash, peel, chop.

Fry finely chopped garlic and leeks in a frying pan.
Next add sweet peppers and carrots.

We take out the prepared chicken meat and add diced potatoes to the boiling broth. Boil for a couple of minutes, add pumpkin pieces and cauliflower.

Keep covered until soft and combine with frying.

Throw in the chopped chicken pieces.

Rub with a potato masher. If you need to get a creamy structure, then use a blender. Let's add cream.
There is little left - chop the parsley, a little chili pepper for spiciness and piquancy. Pour into plates and enjoy.

Video - cooking pumpkin soup from Yulia Vysotskaya

Everything that Yulia cooks always looks delicious and appetizing. I have no doubt that this is actually the case. Want to try? Watch the recipe in the video.

Autumn means bright colors, and, of course, you can’t do without aromatic, sunny and bright pumpkin cream soup. It will warm you up during the cold season, delight you with autumn colors, and let you enjoy the taste sensations.

peeled pumpkin – 0.5 kilograms;
medium-sized potatoes - 2 pieces;
medium-sized carrots - 1 piece;
medium-sized apple - 1 piece;
onion – 1 piece;
garlic – 2 cloves;
butter – 1 tablespoon;
olive oil- 1 tablespoon;
cream – 0.5 cups;
orange juice – 2 tablespoons;
ground ginger – 1 teaspoon;
nutmeg – 0.5 teaspoon;
a small piece of hot hot pepper;
ground black pepper - to taste;
salt - to taste.

Cooking process:

1.First, let's prepare the pumpkin. Cut it open and carefully remove the seeds and remove the skin. For easier removal, cut the halves into smaller pieces. After this, cut the peeled pumpkin into large cubes.

2. Peel the carrots and potatoes, rinse. Now the vegetables should be cut into medium-sized cubes.

3. Peel the onion and cut into medium cubes. The garlic cloves need to be peeled and chopped with a knife. If little children will not eat the soup, wash and cut the hot pepper. If it is also intended for children, then, of course, you should not put pepper.

4.Now take the saucepan in which we will cook the dish. Melt the butter in it, add the required amount of olive oil. Turn on low heat and add onion and garlic. Fry for about five minutes, the onion should become transparent and soft. After this, add spices - nutmeg and ginger. Fry for another two minutes.

5.After they start to hover in the kitchen delicious flavors, increase the heat and add carrots to the pan. Fry everything for about a minute. Then pour three tablespoons of water into the fry and wait until everything boils well. Now reduce the heat, cover and simmer for about ten minutes.

6.Place the prepared pumpkin, potatoes and peppers in a saucepan. Fry everything for about three minutes. All that remains is to add the apple, then fry for a few minutes and pour boiling water over the vegetables (they should be almost completely covered).

7.Cover with a lid and simmer for about half an hour.

8.After cooking, beat the contents of the saucepan using a blender. You should get a puree-like homogeneous mass.

9. The finishing touches remain. Add the required amount of cream, orange juice, salt and pepper to the soup. Place the saucepan on the fire and bring to a boil (but the soup should not boil). If you think the soup is too thick, add a little more cream. Remove from stove.

10. Our pumpkin puree soup from Yulia Vysotskaya is ready. It should be served hot, divided into plates in portions. If desired, you can sprinkle grated hard cheese directly on the plate or serve with garlic croutons. Bon appetit!

Soups should be eaten daily. But how to prepare them to please children and adults? Of course they will come to the rescue original recipes from a famous TV presenter. No one will refuse such a treat. not only tasty, but also healthy. Even those who are distrustful of this product will change their minds after trying it from Yulia Vysotskaya. In her arsenal there is a recipe for every taste: spicy, dietary and spicy.

Useful properties of pumpkin

Pumpkin is an affordable product that also contains many useful vitamins and elements. Magnesium, potassium, iron, calcium, fiber, sugar, proteins - this is just a small list of substances that the body needs very much.

This vegetable is useful for stomach diseases, atherosclerosis, tuberculosis, diabetes, gout and many other diseases. Considering all the benefits of pumpkin, it is necessary to regularly include it in your diet. There is even a special diet based on this vegetable that helps improve the condition of the body.

Tender pumpkin soup

You can make pumpkin puree soup very simply, with a minimum set of ingredients. For this you will need 300 grams of pumpkin, peeled and seeds, one medium onion, a small spoon of grated ginger, 150 grams of carrots, the same amount of olive oil and one clove of garlic.

First, prepare all the ingredients. Pumpkin and carrots should be cut into medium cubes. Then put them in a saucepan and fill with water so that it lightly covers the vegetables. Place the container on the stove and cook over medium heat. Don't forget to salt them a little. Meanwhile, finely chop the celery, onion and garlic. Fry these ingredients in olive oil and add ginger and steamed pumpkin and carrots to them. Now we grind all the ingredients using a blender and serve the finished dish to the table. You will get dietary pumpkin puree soup. This dish can be complemented with fresh herbs, Bell pepper and croutons.

Pumpkin and cream

To make the taste of the dish more delicate, use cream. This pumpkin puree soup from Yulia Vysotskaya is suitable for baby food. To prepare, take 600 grams of pumpkin, a glass of cream (can be replaced with full-fat milk), 50 grams hard cheese, vegetable oil, one medium onion, bay leaf, salt, red pepper, sugar, cinnamon and some peeled pumpkin seeds (can be replaced with walnuts).

Prepare pumpkin puree soup in a thick-bottomed saucepan. We peel the vegetables and then cut the pumpkin into small cubes. The smaller the pieces, the faster the cooking process will be. Pour vegetable oil into a pan and fry chopped onion with all the spices in it. Then add pumpkin to this mass, mix and cover with a lid. Simmer all ingredients until they are soft (about 15 minutes). If the consistency turns out to be very thick, you can add a spoonful of water. When all the ingredients are ready, remove and turn the mixture into puree. A blender is perfect for this. Separately heat the milk or cream and add it to the puree. Mix everything and heat over low heat. Separately fry the seeds and add them to the plates. Then, sprinkle with a small amount of cinnamon, serve our creamy soup. Pumpkin and cream go well together; they create extraordinary flavor notes.

Pumpkin and shrimp

The dish becomes more satisfying if you add chicken fillet or shrimp. This is very good making it tasty and nutritious. To prepare, you need to take 400 grams of pumpkin, 700 milliliters of broth, one medium onion, 125 milliliters of cream, two tablespoons of vegetable oil, a small pod of 150 grams of prepared shrimp, salt, pepper, sugar and green onions.

Peel the pumpkin and cut into large cubes. Chop the onion and mix the two ingredients. Add a spoonful of vegetable oil to this mass and simmer until tender. Then pour the broth into the pumpkin mixture and turn it into puree using a blender or a simple masher. Lastly, pour cream into the pumpkin soup from Yulia Vysotskaya. Heat the dish over medium heat and add all the spices to taste. Separately, fry the pre-peeled shrimp. This will take about 3 minutes. Add them to each bowl of soup. Decorate the dish with finely chopped herbs and serve.

Pepper soup

What else does Yulia Vysotskaya suggest preparing from this vegetable? Pumpkin puree soup for lovers of spicy dishes. Take one liter of chicken broth, one red sweet pepper, 1.5 kilograms of pumpkin, an onion, one sweet potato, bay leaf, one medium apple, a large spoon of curry, salt, pepper (0.5 small spoon), two large spoons of grated ginger , three peeled cloves of garlic, butter (for frying), cream and lemon juice.

Cut onions and peppers into small pieces. Sweet potato, apple and pumpkin - in larger pieces. Instead of sweet potatoes, you can use regular potatoes. Grind the ginger root using a grater, and chop the garlic in any way. Take a saucepan with a thick bottom and fry the onions and sweet peppers in it. Then add garlic and ginger. After a minute, put the apple, sweet potato, and pumpkin into the pan and drain the broth. Now you can add all the seasonings, the amount of which can be adjusted to taste. Bring the soup to a boil and reduce the heat. Simmer the vegetables for about 20 minutes until they become soft. Then let it sit for 30 minutes. Remove the bay leaf and turn the mixture into puree. Pour the pumpkin soup from Yulia Vysotskaya into plates and add cream and lemon juice. This dish is also served with toasted croutons and pumpkin seeds.

Creamy curry soup

Spices give this dish incredible flavor. Just remember that they should not overpower the flavor of the main ingredient. To prepare, take a kilogram of peeled pumpkin, 4 tablespoons of butter, a medium-sized onion, a large spoon of vegetable oil, 100 milliliters of cream, a spoon of curry, a little water, salt and fresh herbs.

Cut the pumpkin into large pieces. Take a large saucepan and melt butter and vegetable oil in it. Cut the onion into large pieces and fry until golden brown. Then add spices and pumpkin to the pan. Mix everything and simmer for about 10 minutes until the vegetables are soft. If the mixture turns out thick, then add a little water. Then grind the finished soup to a puree consistency and add salt to taste. Add cream and heat the dish a little. Serve with herbs, croutons and cheese. The result is a delicious pumpkin puree soup, the photo of which is shown above.

Vegetarian dish

Almost all pumpkin soups that do not use animal products can be called vegetarian. Here is another such recipe. Take 500 grams of pumpkin, one medium carrot, one vegetable oil and spices (coriander, cumin, turmeric, pepper and salt). You will also need some water.

Peel the carrots and pumpkin and cut them into small cubes. Then put them in a saucepan and pour in a little water so that it barely covers the vegetables. Place the container on the fire. In a frying pan, fry chopped celery with spices in oil. Then we put it on the pumpkin with carrots. When all the ingredients are ready, pour the broth into a separate bowl. Make puree using a blender, adding a little broth and bringing the dish to the desired consistency.

Making pumpkin puree soup is very easy, especially when the recipe is tested by a professional. If you use meat (preferably chicken) broth, chicken fillet or shrimp, you get a hearty, nutritious dish. If you take only vegetables, spices and herbs for cooking, then you can serve the soup to a lenten and vegetarian table. Roasted pumpkin seeds will add a special piquancy to the dish. They are added to plates in small quantities. Be sure to serve the pumpkin soup with croutons or slightly toasted bread. This light and healthy dish will appeal to both adults and children.

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