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Pumpkin puree soup - the best fall recipes. Pumpkin puree soup: recipes Yulia's pumpkin soup

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

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

Cream soup is wonderful in combination with any vegetables. Potatoes, zucchini, leeks, and carrots are suitable. If you want a hearty meal, add chicken or turkey. 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

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

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

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

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

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

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

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

Cream vegetable soup It's good to cook for children, even small ones. It is nutritious, satisfying, and thanks to the gentle mode of the device, it retains the maximum amount of nutrients.

Prepare:

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

Preparation:

Peel the vegetables from excess shells and remove the seeds.
Turn on the multicooker to Fry mode, and while it heats up, chop the vegetables.

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

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

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

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

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

How to make creamy pumpkin soup with chicken

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

Prepare:

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

Many people try to watch their diet by eating only healthy foods. But in most cases, such dishes are quite modest and do not differ in high taste. But there are many cooking options that are not only healthy, but also incredibly delicious breakfasts, lunches and dinners. One of them is pumpkin puree soup, the recipe for which is extremely simple.

Is it worth making puree soup from pumpkin?

As you know, pumpkin is a unique garden crop that combines a huge amount of vitamins, minerals and other beneficial substances. In particular, this fruit contains a large amount of beta-carotene, the prototype of vitamin A. In order for it to be fully absorbed by the body, it must be consumed together with fats. This is why pumpkin is so beneficial to eat in soup, to which butter or cream is added.

In addition, the delicate creamy consistency of the dish easily saturates without overloading the gastrointestinal tract, which is very important for children and dietary nutrition. Pumpkin soup- puree is rich taste and maximum benefit.

Making pumpkin puree soup

Bright and aromatic cream soup Pumpkin can be prepared in a variety of ways, with the addition of interesting ingredients and spices. But classic recipe, the simplest and fastest, everyone should know.

Classic recipe

Most regular soup from the “Queen of Autumn” will delight you with its delicate sweet taste and stunning aroma.

Ingredients:

pumpkin – 400 g;
carrots – 2 pcs.;
potatoes – 2-3 pcs.;
chicken bouillon– 1 l;
onion – 1 pc.;
garlic – 1 clove;
celery – 1 stalk;
salt, vegetable oil.

Preparation:

Wash the pumpkin well, peel it with a sharp knife and remove the seeds. Don't throw them away; you'll need them later.
Cut the fruit into slices.
Roughly chop the potatoes and carrots.
Place all the vegetables in a saucepan and add broth (or just boiling water).
Add salt and leave to cook for 20-30 minutes under the lid.
At this time, finely chop the celery, onion and garlic and sauté in butter.
Transfer the roast into a saucepan.
When the vegetables are ready, puree them in a blender until very smooth and creamy.
Fry the seeds extracted from the fruit and decorate the soup with them.

If desired, you can add a little feta cheese to this soup and puree it again with a blender.

Diet soup

Pumpkin is a low-calorie product containing a large amount of useful substances, so it can be used for dietary nutrition. This light soup is especially good for people with gastrointestinal diseases. The minimum ingredients in the composition will allow you to enjoy the dish during Lent and is suitable for vegetarians.

Ingredients:

pumpkin – 400 g;
onions – 1 pc.;
ground ginger – 0.5 tsp;
salt.

Preparation:

Peel the pumpkin and cut into small cubes.
Place the pieces in a saucepan and add a glass of water. Simmer without oil under the lid for 20 minutes.
Chop the onion and add to the pumpkin. Simmer for another 10 minutes.
Add ginger - it will give the dish a unique taste.
When the pumpkin becomes soft and releases its juice, blend it with a blender until pureed.
If desired, decorate the dish with low-fat sour cream and herbs.

A very simple low-calorie soup is ready. IN dietary dish be sure to add ginger: it speeds up metabolism.

Cooking for children: recipe with milk or cream

At the stage of growth and development, the child urgently needs the substances contained in pumpkin. For baby food It is better to use a nutmeg vegetable: it has a sweet taste. Your baby will happily eat this tender, colorful and healthy soup. It should be diluted with milk or liquid cream.

Ingredients:

pumpkin – 200 g;
potatoes – 1 pc.;
carrots – 1 pc.;
milk or cream – 100 ml;
sea salt.

Preparation:

Peel the vegetables and cut into small cubes.
Place carrots and potatoes into boiling water, and after a few minutes add pumpkin.
Add salt and cook for 30 minutes.
Puree the prepared vegetables with a blender.
Pour in the milk and bring to a boil again, stirring.

Feed your baby this soup 1-2 times a week.

Read also: Broccoli puree soup: delicious recipes

Aromatic soup with a special “texture”

Velvety, aromatic and sunny soup will lift your spirits with its bright colors and warm you up during the cold season.

Ingredients:

pumpkin – 500 g;
potatoes – 3 pcs.;
low-fat cream – 200 ml;
onions – 2 pcs.;
olive oil– for frying;
loaf - 3 slices;
salt.

Preparation:

Chop the onion and fry a little in olive oil in a saucepan.
Cut the potatoes into small slices and add to the saucepan.
Cut the peeled pumpkin into cubes and add to the potatoes.
After a few minutes of frying, add boiling water (so that it slightly covers the vegetables) and leave to simmer for 20 minutes until the water boils.
Place the prepared dressing in a blender and grind. Add some salt.
Pour the cream into the emptied pan and heat for 10 minutes.
The cream can be poured into a “cap” on the puree separately into each plate, or it can be mixed in a saucepan.
Cut the loaf into cubes, make croutons in the oven or in a frying pan and decorate the soup with them.

The result is a wonderful creamy soup of autumn vegetables with a delicate creamy taste.

“Meat” recipe: first course with chicken

For those who like more satisfying and rich first ones, this method is especially suitable. This soup isn't very quick to make, but it's worth the effort.

Ingredients:

pumpkin – 600 g;
chicken breast – 500 g;
potatoes – 3 pcs.;
carrots – 2 pcs.;
onion or green onion – 1 pc. or 3 stems;
garlic – 3 cloves;
hard cheese – 40 g;
butter - for frying;
lemon juice– 2 tbsp. l.;
salt, pepper, herbs, sour cream for dressing.

Preparation:

Boil chicken breast (or fillet) with spices (for example, celery or parsley) for about 20 minutes.
Peel the pumpkin, remove seeds and peel. Since this fruit requires longer cooking than other vegetables, chop it finely.
Cut carrots and potatoes into large circles.
Melt a piece of butter in a duck pot and fry finely chopped onion.
Add carrots and fry lightly too.
Add potatoes and pumpkin. Pour in the broth in which the chicken was cooked (about 1 liter).
Boil the vegetables for 20 minutes and then add the pressed garlic.
Punch with a blender. Adjust the thickness of the soup with the amount of broth.
Add salt and pepper, pour in lemon juice.
Top with grated cheese and chopped chicken. Bring the soup to a boil again and turn off the heat.

Garnish the nutritious soup to taste with herbs, croutons, sour cream or pieces of dried apricots.

Cooking pumpkin soup with cheese in a slow cooker

It’s not difficult to prepare such an interesting, spicier-than-usual soup in a slow cooker.

Ingredients:

pumpkin – 600 g;
onion – 1 pc.;
potatoes – 4 pcs.;
apple – 1 pc.;
garlic – 1 clove;
cream cheese – 250 g;
ginger - slice;
curry – 1 tsp;
salt, vegetable oil.

Preparation:

Cut the onion into half rings and chop the garlic. Grate the ginger.
Pour vegetable oil into the multicooker container. Set the “Fry” program and fry the vegetables for 10 minutes with the lid open.
3 minutes before the end of the program, add curry.
Roughly chop the peeled pumpkin, potatoes and apple. Add to the slow cooker and fill with water (1.5 l).
Add some salt. On the “Soup” mode, cook for 40 minutes with the lid closed.
Add cheese and puree the mixture with a blender.

The barely perceptible sourness of an apple, the sweetness of pumpkin and the piquant spiciness of curry and ginger - this recipe for pumpkin puree soup with cheese will pleasantly surprise you with such a unique taste combination.

Recipe from Yulia Vysotskaya

Try this original, rich, thick and delicious soup from the famous TV presenter.

Ingredients:

pumpkin – 500 g;
carrots – 1 pc.;
potatoes – 2 pcs.;
apple – 1 pc.;
onion – 1 pc.;
garlic – 2 cloves;
hot pepper - a small piece;
cream – 150 ml;
butter– 1 tbsp. l.;
olive oil – 1 tbsp. l.;
Orange juice freshly squeezed – 2 tbsp. l.;
ground ginger – 1 tsp;
nutmeg– 1 tsp;
salt, black pepper.

Preparation:

Cut the peeled pumpkin into medium-sized pieces.
Also cut the carrots and potatoes into cubes.
Finely chop the onion and hot pepper, chop the garlic. If a child will eat the soup, it is better not to add the latter.
Pour olive oil into the pan and heat slightly. Then add a piece of butter and melt. Fry the onion and garlic for 3 minutes.
Sprinkle with ginger and nutmeg for an amazing aroma.
Add carrots and simmer for a minute on high temperature.
Pour in 3 tbsp. l. water and wait until it boils.
Cover the soup with a lid and set the temperature to low. Cook for 10 minutes.
Add pumpkin, potatoes and peppers. Simmer for 5 minutes.
Slice the apple and place it in the pan.
Pour boiling water over it. Cook for another half hour.
Blend with a blender until pureed.
Pour in cream and orange juice. Add salt, add spices and bring to a boil again.
Garnish the finished soup with grated cheese and sprinkle pumpkin seeds.

Very unusual and delicious soup with an orange aroma and a sweetish taste. If the puree is too thick, add more cream.

Pumpkin puree soup can be simple, with a minimum of ingredients, or sophisticated, with the addition unexpected products. The main thing is that no matter what recipe you want to prepare it for, it will always be very healthy and incredibly tasty, and will definitely appeal to eaters of all generations.

Puree soup will perfectly cheer you up on a rainy autumn day and warm you up in winter

The main component of creamy pumpkin soup is the vegetable itself. It is boiled or baked in the oven.

In addition to this, the following are used:

carrot;
garlic;
water or broth;
oil (vegetable, butter);
salt;
spices.

Pumpkin soup puree classic version prepared from this vegetable with the addition of water or vegetable broth; if meat components are used, then the broth can be meat or poultry.

This is the simplest recipe, but it can be varied with additional ingredients. But the basis of the dishes is the same.

It is best to cook cream soup in a thick-bottomed saucepan or deep frying pan.

Calorie content of the dish There is a cooking option lean puree soup

The calorie content of a serving of finished soup depends on the amount of ingredients. In the classic recipe, it is 33 kcal per 100 g. Of which fat - 1 g, protein - 1 g, carbohydrates - 6 g. Energy value may vary if the list of ingredients and their quantities changes. If you are watching your diet, it is best to calculate your calories yourself based on the foods you choose and their quantity.

Classic recipe

Pumpkin contains a large amount of vitamins and minerals, so necessary for both children and adults.

Creamy pumpkin soup is a popular dish, and many people love it very much. During the autumn period, it is difficult to imagine restaurants that do not serve it. The dish has many variations. It is prepared both with and without meat. Can be used various options spices, cream, milk, other additional vegetables.

The following recipe is considered the simplest and most canonical. Based on it, by changing the number of ingredients and their list, you can prepare the most delicious soup for you.

The recipe refers to Russian cuisine. The total cooking time is 40 minutes, and the active time is 25. 15 minutes are spent preparing the components. From the specified amount of products, 4–5 servings of the finished dish are obtained.

Ingredients:

peeled pumpkin - 1 kg;
vegetable broth or boiled water - 1 l;
onions - 2 pcs.;
carrots - 1–2 pcs.;
garlic - 1–2 cloves;
butter or vegetable oil - 10 g;
salt;
ground black pepper;
ground nutmeg.

Making soup is easy:

Peel the pumpkin and cut its pulp into pieces. The carrots need to be peeled and also cut into cubes.
The pumpkin pieces should be large enough to retain many useful vitamins, but not too large so that the vegetable does not have to be cooked for a long time.
The vegetables are placed in a saucepan, filled with water, placed on low heat and cooked until tender.
Vegetables must be cooked until they become soft
At this time, you need to cut the onion into cubes and fry it in butter until golden brown. Add garlic to the onion (you can’t do this too early, as the sugar in garlic quickly caramelizes and it can easily burn and ruin the taste of the dish), and fry the vegetables until a light garlic aroma appears.
When all the vegetables are ready, you need to mix them and beat them with a blender.
Spices and salt are added to the resulting puree.
It is put back on low heat and simmered for several minutes. If the puree is thick, you can dilute it with boiled water or vegetable broth.

For decoration, you can use sesame seeds, peeled pumpkin seeds, garlic croutons, and white bread toast.

There is another option for preparing this soup.

The ingredients are the same, but the process is slightly different:

All vegetables are cut and prepared as in the previous version.
In a saucepan you need to melt the butter or heat the vegetable oil.
Fry the onion and garlic on it until transparent over low heat (3-4 minutes is enough). Add carrots, ground nutmeg, black pepper and sauté for a few more minutes.
Add a few tablespoons of broth and simmer the vegetables until the carrots soften. Afterwards, you can add pumpkin (it’s better to fry it first) and the remaining broth so that it completely covers all the ingredients. You need to simmer the vegetables for at least half an hour.
The liquid remaining during stewing must be partially drained into a separate container so that it is convenient to control the consistency of the soup if necessary. Next, the vegetables are blended into puree, which can be diluted with the remaining broth.

Recipe for pumpkin puree soup from Yulia Vysotskaya

Pumpkin seeds can be a wonderful decoration for a sunny vegetable soup.

Yulia Vysotskaya quite often prepares pumpkin puree soup, and she has several in her arsenal delicious recipes. Below is one of them.

Ingredients:

peeled pumpkin - 0.5 kg;
potatoes - 2 pcs.;
carrots - 1 pc.;
apple - 1 pc.;
onion - 1 pc.;
garlic - 2 cloves;
hot hot pepper - 1 cm;
butter - 1 tbsp. l.;
olive oil - 1 tbsp. l.;
cream - 0.5 tbsp;
orange juice - 2 tbsp. l.;
ground ginger - 1 tsp;
nutmeg - 0.5 tsp;
salt;
ground black pepper.

How to cook:

Pumpkin should be cut into large cubes, potatoes and carrots into medium ones. Onions and garlic - small. Red pepper can be omitted from the recipe if you do not like it spicy or if children will eat the soup.
In a saucepan, melt the butter and olive oil and fry the onion and garlic until transparent. Add spices to them (ginger and nutmeg), and then carrots. All components are fried over high heat for a minute.
Pour 3 tbsp into the saucepan. l. water, cover with a lid and simmer the vegetables for 10–15 minutes.
Then place pumpkin, potatoes, and red pepper in the bowl. Fry all ingredients for 3 minutes, add chopped apple. Continue frying for a few more minutes, then pour boiling water over the dish so that it covers the vegetables. Continue simmering over medium heat (about 30 minutes).
Beat the prepared vegetables with a blender, add cream, orange juice, salt and pepper.
The puree should be heated for a few more minutes over medium heat.

The finished dish is served with grated hard cheese, pumpkin oil, pumpkin seeds, and garlic croutons.

Video: pumpkin puree soup from Yulia Vysotskaya

Additional Ingredients

Decorates and adds to the soup useful properties any fresh herbs

Pumpkin soup is good for the body. Its regular use will help normalize heart function, cleanse the kidneys and liver, activate metabolism, prevent constipation, and improve the condition of skin, nails and hair.

You can diversify and complement the taste of a dish by adding new ingredients to it.

It can be:

various spices;
other vegetables;
cream or milk;
meat;
seafood;
greenery.

Creamy pumpkin soup

If necessary, the soup is diluted with broth

Pumpkin soup with the addition of cream turns out more tender and tasty. But its calorie content is higher.

The recipe is similar to the basic one, but you will need another 200 ml of cream with a fat content of 15–25%. You need to add them to the soup after the vegetables are cooked and pureed. The components are mixed and heated over low heat for 15 minutes.

The soup is served hot. For beauty, you can add another spoonful of thick cream or decorate the dish with herbs and croutons.

With Chiken

Chicken can be replaced with turkey meat

Creamy pumpkin soup with chicken is a heartier version of the previous one.

The dish is prepared according to the basic principle. First you need to boil the meat in salted water until cooked. If the number of ingredients is the same as in the main recipe, then you will need 0.5 kg of fillet.

The stock left over from poultry cooking can be used in place of water or vegetable broth to thin out the soup.

Following the basic recipe, you need to boil the vegetables and fry the onions, mix the ingredients. To them should be added diced chicken breast and puree everything with a blender. Place the finished mixture on the fire, add spices, cream and cook for several minutes over low heat. If necessary, add broth.

Like classic soup- the dish should be served hot with herbs and croutons or toast.

With shrimps

Seafood does not need to be chopped, as it will not be noticeable due to the strong taste of pumpkin.

Pumpkin soup with shrimp - delicious and gourmet dish. The ingredients are the same as in the basic recipe. For the specified amount of food you need to take an additional 0.5 kg of shrimp, 2 potatoes, 350 ml of cream.

How to cook:

The shrimp need to be boiled until half cooked and removed from the shell and entrails.
Potatoes are boiled together with pumpkin and carrots and mashed together with them, cream is added and the soup is cooked until done.
Seafood should be quickly fried in a frying pan with garlic and placed on the bottom of serving plates. Some can be left for decoration to be placed on top.

The finished dish can be additionally decorated with green onions.

With cheese

The finished soup is served hot with croutons

Pumpkin soup with cheese is just as tender as with cream, but has a richer taste. You can additionally add meat, potatoes, herbs and various spices to it.

To the amount of ingredients specified in the basic recipe you will need to add:

processed cheese- 200 g;
sour cream - 3–4 tbsp. l. or cream.

How to cook:

The cheese for the dish needs to be grated. To do this quickly and easily, you must first place it in freezer for half an hour.
Vegetables need to be boiled (carrots can be excluded from the recipe), onions need to be fried. After which they are pureed and the resulting mass is diluted with broth and put on fire.
Add grated processed cheese, sour cream or cream to the soup and cook the dish for another 5 minutes (until the cheese melts).

You can sprinkle the finished soup on top with a small amount of Parmesan.

With milk

The combination of pumpkin and milk is the most complete and self-sufficient texture to be a separate dish

The recipe for pumpkin soup with milk is common in Uzbekistan. This dish is easy to digest. It can be prepared not only for adults, but also for children.

The recipe is similar to creamy pumpkin soup with cream, but instead of hot milk with a fat content of 3.2% is added to the dish. All ingredients are mixed until smooth and cooked for a few more minutes, and then poured into plates and served with fresh cilantro and ground coriander seeds.

With potatoes

Potatoes make the dish easier and allow you to use less pumpkin

Richer and more nutritious vegetable pumpkin soup is obtained by adding potatoes to it.

The amount of ingredients is calculated based on basic recipe. For the indicated volumes you need to take 4–6 medium-sized potatoes.

The cooking process is no different from the classic recipe. The vegetables are boiled (pumpkin and carrots need to be cooked separately from the potatoes, as the latter softens faster), the onions are fried, but without adding garlic. All products must be brought to readiness, mixed, beat with a blender, add cream, vegetable broth, spices and boil for another 10-15 minutes.

Afterwards, the dish is removed from the heat, infused for 15 minutes and can be served.

How to make pumpkin puree soup in a slow cooker

Making pumpkin puree soup in a slow cooker is easy. This device has long become an indispensable assistant for many housewives. You can cook the most variety of dishes, including soup.

Products for the recipe:

peeled pumpkin - 0.5 kg;
potatoes - 0.4 kg;
onion - 1 pc.;
carrots - 1 pc.;
butter (if necessary, fry onions);
salt;
spices.

How to cook:

The pumpkin looks like a big sun. It does not lose its beneficial properties for a long time, so you can prepare pumpkin puree soup at any time of the year. To do this, you can freeze the vegetable into cubes or puree, store the pumpkin in the basement, cellar or on the balcony (at a temperature of 0 to 15 ° C). Most of the vitamins and minerals remain in such preparations. Children can prepare both classic and sweet puree soups with honey, nuts, and dried fruits. The main thing is to choose the recipes that will suit you and your family.

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. Pumpkin dishes are not only tasty, but also healthy. Even those who are distrustful of this product will change their minds after trying the pumpkin puree soup 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 celery root, 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 the bay leaf and turn the mixture into a 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 combination products, 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 hot pepper, 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 done. Then pour the broth into the pumpkin mixture and turn it into puree using a blender or a simple masher. Lastly, add cream to 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 pan with a thick bottom and fry 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. It turns out delicious creamy soup from pumpkin, 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 stalk of celery, 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. Light and healthy dish It will appeal to both adults and children.

How to cook pumpkin quickly and tasty - this is the question I’ve been tormenting my girlfriends lately. And they recommended pumpkin puree soup to me. I was absolutely delighted and made a classic recipe for you. The recipe was partially borrowed from Yulia Vysotskaya, but with my additions. The soup turns out very bright, tender, low in calories. Overall, in my opinion, this is the best use for pumpkin. It can be prepared with either cheese or cream. In this recipe we cook with cheese.

Pumpkin soup - classic recipe

Products:

Half a kilogram of pumpkin,

four potatoes,

one onion head,

a couple of cloves of garlic,

one hundred grams of any cheese (in my tub),

water - 1.3-1.5 liters, depending on the thickness you want (I had one and a half liters, I would like it a little thicker)

Spices to taste, in this case:

bay leaf

half a teaspoon of sweet paprika (but you can use 1 cm of red pepper),

pepper, salt.

You can also use 1 tsp. ginger or curry.

How to cook pumpkin quickly and tasty

Cut half a kg of pumpkin into large pieces

2. Place in a saucepan, add 1.3-1.5 liters. water (I would recommend 1.3 for more thick soup), Bay leaf. Turn the heat to high.

3. While the pumpkin is boiling, cut 4 potatoes.

3. When the pumpkin boils, add the potatoes, reduce the heat to medium and let it cook for about ten minutes.

4. Finely chop the onion and a couple of cloves of garlic. Fry in oil until golden brown.

5. When the potatoes and pumpkin are ready, add the fried onion, salt, pepper, add half a teaspoon of paprika and other spices to your taste (which I listed above). Remove from the stove and take out the bay leaves. Now make the cream soup using a blender. I don't have an immersion blender, I just pureed it through a colander using a masher. Add 100 grams of cheese to the puree soup - creamy, processed or regular. Place back on the stove and heat, stirring, until the cheese melts. The soup may boil at the same time.

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