Classic pumpkin soup recipe. Lenten pumpkin puree soup - a healthy dish for children and adults How to make pureed pumpkin soup

In a saucepan you need to sauté chopped onions in vegetable oil. Keep it on the fire until lightly browned and soft.

Cut the pumpkin into small pieces and place in a container to sauté. Add salt and pepper to taste.

Fill with water or broth. The amount of liquid should be no more than 300 ml. I poured in 250 ml because I like it thicker. Place the saucepan on the stove, bring its contents to an active boil and reduce the heat. Cover with a lid and cook the pumpkin soup for 15 minutes. Then we check readiness.

For pureeing, you can use an immersion or stationary blender. I like the second option better. Grinds perfectly.

This is such a homogeneous, beautiful and appetizing soup.

This lean pumpkin soup can be easily prepared in a slow cooker. Use the “Frying” mode for sautéing and the “Stewing” mode for cooking pumpkin.

And if you add a handful of croutons to your plate, your lunch will definitely be unbeatable. Also add finely chopped greens, and then the soup will become tastier and healthier.

Recipes for light, tender, rich in taste and aroma pumpkin puree soups will make the autumn menu festively joyful and sunny!

Pumpkin puree soups are very popular in the fall. Tender, aromatic, appetizing, similar to a warm sunny day in the forest - they are very simple to prepare and bring great health benefits. Besides, no matter how much pumpkin you eat, you will never get better from it.

Pumpkin soups are popular in different continents. In Italy they are prepared with rice, cheese and wine. In Haiti it is mandatory to serve New Year. In America, not a single Halloween is complete without this dish. A milk soup with pumpkin - one of national dishes in Uzbekistan.

We offer you recipes for a variety of very tasty and extremely healthy pumpkin puree soups.

Recipe 1. Simple pumpkin puree soup

Ingredients: 700 g peeled and seeded pumpkin, 1 onion, 2 tablespoons butter, 1 liter of chicken broth, 1 carrot, 2 teaspoons of curry powder, salt to taste.

Divide the pumpkin and carrots into small slices. Finely chop the onion. Melt 1 tablespoon of butter in a thick-walled saucepan, add the onion and fry over low heat until browned. Then add the remaining oil, add the curry, simmer for 1 minute, add the pumpkin and carrots, pour in the broth, add salt to taste (about 1/3 teaspoon), bring to a boil over high heat and, reducing the heat, simmer covered for 20 minutes. Then use a blender to puree the soup, bring to a boil again and remove from the heat. You can diversify this soup by adding boiled meat, meatballs or vegetables such as leeks, celery, and potatoes. And if you need to make lean pumpkin puree soup, replace the butter in this recipe with vegetable oil, and use vegetable broth.

Recipe 2. Pumpkin puree soup with shrimp

Ingredients: 700 ml vegetable broth, 400 g pumpkin pulp, 200 g raw peeled shrimp, 2 potatoes, 125 ml cream, 1 small onion, 1 hot pepper, 2 tablespoons vegetable oil, 3 green onions, sugar, sea salt and black pepper to taste.

Chop the pumpkin coarsely and the onion very finely. Peel the potatoes, dice them, place the vegetables together with 1 tablespoon of vegetable oil in a thick-walled pan, simmer, pour in the broth and cook until soft, about 20 minutes. Then turn into puree, pour in cream, put on fire, let it boil, salt, pepper and add sugar to taste. Finely chop the hot pepper. Fry the shrimp in the remaining oil for about 3 minutes, add hot pepper and simmer for another 1 minute. Finely chop the green onions. Place the shrimp in plates, pour over the puree soup and serve, sprinkled with chopped green onions or any other greens you like.

Recipe 3. Pumpkin soup with chicken and bacon

Ingredients: 300 g chicken fillet(breasts), 500 g pumpkin, 1 liter chicken broth, 140 g smoked bacon, 2 carrots, 1 tablespoon olive oil, 1 onion, salt, parsley and sour cream for serving.

Cut the chicken breast into small cubes. Peel the onion and finely chop. Heat olive oil in a thick-walled pan, add meat and onions. Fry over low heat, stirring constantly, for about 7 minutes, until the onion is browned. Add diced pumpkin and carrots to the onion, pour in the broth and cook for 20 minutes. Add salt to taste. Using an immersion or regular blender, puree the soup until smooth, pour back into the pan and reheat. Fry thinly sliced ​​bacon until crispy. Ladle the soup into bowls, add the bacon, and top with parsley. Serve with sour cream.

Recipe 4. Pumpkin puree soup with tomatoes and aromatic herbs

Ingredients: 800 g pumpkin, 500 g large fresh tomatoes, 4 tablespoons olive oil, 1 sprig green basil, 1 onion, 1 clove garlic, 1 sprig each thyme and rosemary, 1.2 liters chicken or vegetable broth, a handful of pumpkin seeds, white pepper and salt to taste.

Preheat the oven to 200°. Peel the pumpkin from seeds and peel and cut into large slices. Cut the tomatoes in half. Peel the onion and cut into quarters. Place the prepared vegetables on a baking sheet lined with baking paper, pour in olive oil, and top with aromatic herbs - thyme, basil and rosemary. Place the vegetables in a hot oven for 35 minutes. Remove the pan several times and stir its contents. Remove the baked vegetables from the oven. Remove aromatic herbs. Peel the garlic. Remove the skins from the tomatoes. Grind the baked vegetables together with garlic in a blender. Place the finished puree into a saucepan, pour in the broth and bring to a boil. Serve seasoned with salt and pepper and garnished with pumpkin seeds.

Recipe 5. Pumpkin puree soup with cheese

Ingredients: 700 g of pumpkin pulp, 4 tablespoons of sour cream with a fat content of 15-20%, 70 g of Parmesan cheese, 200 ml of cream with a fat content of 11%, 1 onion, 1 teaspoon of salt, 3 cloves of garlic, ground red pepper on the tip of a knife, 3 tablespoons spoons of olive oil, ground black pepper on the tip of a knife, a pinch of nutmeg, 400 ml of water.

Finely chop the onion and garlic. Heat the oil in a thick-bottomed saucepan and brown the onion and garlic. Cut the pumpkin into small cubes, place in a pan with onions and fry everything together for 5 minutes, then pour in water, let it boil, reduce heat and cook over medium heat for 10-12 minutes until the pumpkin softens. Then beat the vegetable mass until pureed, bring to a boil again, add cream, salt, season with nutmeg, pepper and keep on low heat for another 3-4 minutes. Remove the pan from the heat, cover and let the pumpkin puree soup simmer for about 15 minutes. Serve hot, with sour cream, sprinkled with grated cheese. Instead of Parmesan, you can use any other cheese you like.

Recipe 6. Pumpkin puree soup in a slow cooker

Ingredients: 300 g pumpkin pulp, 1 carrot, 2 onions, 4 potatoes, 2 cloves garlic, 400 ml cream, 1 tablespoon vegetable oil, butter, sea salt and a handful of pumpkin seeds.

Peel and cut the vegetables. Turn on the multicooker in the “baking” mode and, after pouring vegetable oil, fry the prepared vegetables - onions, garlic, pumpkin, carrots and potatoes - under a closed lid. After the “ready” signal, switch the multicooker to the “stew” mode. After 1 hour, pour vegetable stew into another bowl and puree. Add cream to the resulting mass. Mix well. If the soup turns out thick, add a little boiled water. Then heat it well, but do not boil. Serve sprinkled with chopped herbs and garnished with pumpkin seeds.

Recipe 7. Sweet creamy pumpkin soup

Ingredients: 500 g pumpkin pulp (without seeds and skin), 500 g sweet and sour apples, 1 clove of garlic, 1 onion, 250 ml cream 22% fat, 750 ml water, 1 tablespoon each of vegetable and butter, ground white pepper , salt to taste, cinnamon on the tip of a knife, 1 teaspoon dried thyme, 1 tablespoon sugar (preferably brown), a few sprigs of parsley for serving.

Remove the core and peel from the apples and cut into small slices. Cut the pumpkin into slices of the same size. Peel the onion and garlic and chop finely. Heat vegetable oil and butter in a saucepan and fry the onion and garlic until golden brown. Then add apples, pumpkin, pepper, salt, sugar, cinnamon and thyme, pour in water, let it boil and cook covered over medium heat for 20 minutes. Grind the prepared vegetables to puree in a blender, pour in the cream, heat (without boiling), pour into plates and serve, garnished with fresh herbs.

1. To complete the taste, pumpkin puree soup can be seasoned with a variety of spices. Pumpkin is friends with black pepper, nutmeg, bay leaf, sage, rosemary, ginger and garlic.

2. All ingredients for the soup must be very well boiled, the meat must be boned and disassembled into pieces.

3. To prevent the soup from turning sour, you need to bring it to a boil after turning it into puree.

4. For better absorption, pumpkin puree soup should be eaten with sour cream, cream, butter or vegetable oil: Beta-carotene, which pumpkin is rich in, is a fat-soluble vitamin.

5. Great addition Pumpkin puree soup includes homemade toast, croutons and croutons. They can be prepared from different varieties bread, with cheese, garlic, tomatoes, herbs and aromatic herbs.

Fragrant and appetizing, tasty and healthy, light and at the same time nutritious pumpkin puree soups will protect you from the autumn blues, strengthen your immune system, and help you stay healthy. in great shape and a great mood - in general, it is difficult to find a more suitable dish for the autumn table.

A plate of fiery orange delicacy with an island of greens and sour cream, which contains so many vitamins and minerals, is a piece of sunshine on your autumn menu. Eat for your health!

For the pumpkin puree soup classic recipe The pumpkin needs to be peeled, cored and cut into cubes about 2-3 centimeters on a side.

Peel and chop the onion.

Add butter to a heated frying pan. Place pumpkin cubes and onions there.
Fry the pumpkin and onion over medium heat for five minutes, remembering to stir occasionally. Thanks to this light frying, the soup will become richer in taste.

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

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

Remove the pan from the heat and use an immersion blender to turn the mixture into a smooth puree. If you don’t have such a blender, you can grind everything in a blender bowl, putting the vegetables and broth into it.

Roast pumpkin seeds in a dry frying pan.

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

Pumpkin is a bright and fabulous vegetable, a true symbol of golden autumn. Juicy and sweet pumpkin is a real storehouse of vitamins and microelements: iron, potassium, calcium, magnesium. And you can’t even count the vitamins. It grows well in our latitudes, and many of us even grow in our own gardens. Today I want to talk about how to cook tasty soup from pumpkin. We will review the details step by step recipes different variations of pumpkin soup and choose the most delicious one.

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

Creamy pumpkin soup - classic step-by-step recipe

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

To prepare creamy pumpkin soup you will need:

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

Preparation:

1. First of all, you need to sauté the onions and carrots. Why finely chop the onion and garlic.

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

3. Cut the pumpkin into large cubes. Since it will subsequently stew, soften well, and subsequently be ground in a blender, the size of the cubes is not too important. But cubes that are too large will take longer to cook.

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

5. Fry the onion and garlic a little until it becomes softer and translucent. There is no need to turn on high heat to prevent the onion from burning.

6. Add carrots to the onions and fry a little until slightly softened.

7. Add pumpkin pieces to the fried vegetables. Pour over the vegetables hot water so that it only slightly covers them. Please note that when cooking, the water must be freshly boiled directly from the kettle. This is necessary so that the cooking temperature does not drop and the process is not disrupted. Everything in our saucepan is already boiling and stirring.

Salt and pepper the vegetables, stir and cook for 15 minutes.

8. Grind the prepared vegetables using an immersion blender. You can also use a blender with a jug. During the chopping process, pour cream into the vegetable puree and continue. Vegetables and cream will mix and form a lush thick cream puree.

9. Place the pot of pumpkin soup back on the stove and bring to a boil. As soon as it starts to boil, remove. The pumpkin soup is ready and can be served.

Pumpkin puree soup is wonderfully complemented by croutons from white bread. Roast them ahead of time and serve for dinner. Bon appetit!

Pumpkin soup with chicken and potatoes - a quick and tasty recipe

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

To prepare this soup you will need:

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

Preparation:

1. First, cook the chicken for the broth. If you want to make a leaner, more tender version of pumpkin soup with chicken, remove the skin, which contains the most fat.

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

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

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

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

6. Add broth from a nearby pan to the vegetables. You will need very little, 2-3 ladles. Vegetables should be stewed over very low heat without being covered in broth. Cover them with a lid and simmer until the pumpkin and potatoes are ready.

7. When the vegetables are cooked, you need to stop mashing them. You can use a blender if you have one. If not, then a mashed potato masher will do, and for a more delicate consistency of the mashed potatoes, grind through a sieve.

8. Add chicken broth to the finished puree until the soup consistency is pleasant to you. Stir well. Remove the chicken from the broth, remove the bones and cut into small pieces.

9. Place the chicken pieces into the pumpkin soup, return the pan to the heat and bring to a boil. After this, the soup is ready and can be served. Garnish the soup with herbs.

This wonderful pumpkin soup goes great with croutons from your favorite bread. For example, from white or grain.

Bon appetit!

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

Pumpkin is a fairly sweet vegetable, so all soups made from it turn out just as sweet, but a variety of spices will help add a new and interesting flavor to it. For example, the perfect spice for pumpkin is cinnamon, but it also adds sweetness, so you need something aromatic and a little hot. Light spicy bite. It's spicy, but not spicy. The best one for this role is ginger root. You will be surprised how much the taste will change. This is delicious. We will also add thyme, one pinch, nutmeg and just a little black pepper. This will make a real spicy pumpkin soup. It’s almost impossible to get rid of something like that by the ears.

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

To prepare you will need (for two servings):

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

Preparation:

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

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

3. At this time, finely chop the onion. Grate the carrots on a coarse grater, peel the garlic and crush it with the flat of a knife. Place all this in a frying pan with heated oil and fry until golden brown.

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

5. Place the sauteed vegetables in a saucepan with the pumpkin and chop them all together using an immersion blender, adding a little broth. If you don’t have an immersion blender, you can grind it in a blender with a jug, but then add more broth at once. At the same time, you need to add all the spices: dried ginger, nutmeg, thyme and pepper. Add salt to taste.

During the grinding process, add cream (or milk) and mix thoroughly.

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

6. Fry the bacon in a dry frying pan until crispy. Then cut it into small pieces.

7. Now pour the finished pumpkin soup into plates. Place a large pinch of shredded cheese on each plate, followed by chopped bacon and top with fresh green onions.

Eat it hot with crackers! Invite guests and feed your loved ones. Try to eat the soup freshly prepared, this is how it tastes best.

The recipe for making pumpkin puree soup is very simple and tasty and can be prepared at home without special culinary skills.

To prepare pumpkin puree soup you will need: pumpkin (both fresh and frozen will do, it does not affect the taste in any way), carrots, potatoes and onions. All vegetables must be washed, peeled and cut into pieces, pumpkin larger (3-4 cm in size), potatoes, carrots and onions smaller. It is advisable to remove the skin from the pumpkin; it may be too tough and somewhat spoil the taste of the soup.

Place pumpkin, potatoes, onions and carrots in a saucepan, add salt, add water and put on medium heat. A minimum amount of water should be poured into the vegetables, but so that they are completely covered with water. You just don’t need water when putting it into a blender; if you add it, the puree soup will be runny.

Vegetables should be cooked for at least 30 minutes. After everything is cooked, you need to remove them from the pan and transfer them to a blender. You can also use an immersion blender, then you just need to drain the water from the pan and do not transfer anything anywhere. Before blending in the blender, you can add spices (optional), ginger and nutmeg (ground) are best.

When all the vegetables are pureed, they need to be poured back into the pan. The cream soup is almost ready, you just need to add cream. Before adding the cream, bring it to a boil and as soon as it boils, pour it into the puree soup and stir. In general, pumpkin puree soup is ready for this. But to achieve completeness and aesthetic beauty ready-made dish it will be very useful to decorate it with a sprig of any greenery, and also serve it not just in a plate, but along with fried bacon or crackers. Bacon and croutons (croutons) should be added to the pumpkin cream soup right before eating, otherwise they will become soggy and will not have a pleasant crunch.