Similar creamy dishes can be found in any restaurant, they are cooked at home mainly for children. However, adults may also like pumpkin puree soup. The main thing is to learn how to cook it correctly, then the dish will come out tasty, mouth-watering and fragrant.

How to Make Pumpkin Puree Soup

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

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

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

Pumpkin Soup Recipes

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

With cream

The unique property of this dish is its bright, recognizable taste. Pumpkin soup puree from Julia Vysotskaya is combined with any additional ingredients, so do not be afraid to experiment and add something of your own to the recipe. The finished product is 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;
• potato - 2 pcs.;
• garlic clove;
• cream - ½ tbsp .;
• dry white wine - 100 ml;
• olive oil - 2 tbsp. l .;
• chicken broth - 1 l;
• dry and grated ginger - 1 tsp;
• other spices.

Cooking method:

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

With Chiken

An ideal meal in the cold season is a hearty and delicious pumpkin soup with chicken. Such a dish is not a shame to serve guests, and you can do it right in the pumpkin - this will give the cream soup an interesting look. A great addition to the soup will be garlic or tomato croutons, toasts or crackers, which are cooked very quickly. How to cook pumpkin cream soup?

Ingredients:

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

Cooking method:

1. Remove the peel from the pumpkin (it is convenient to clean it with a knife, it must be done thinly).
2. Warm medium-sized fetal buns in the microwave for 5 minutes or boil until cooked. After you need to grind the vegetable with a blender.
3. In a homogeneous mixture of chicken (you need to grind it separately with a meat grinder or a blender), beat the egg, add the greens, seasonings.
4. Boil a liter of water / broth, forming meatballs from the resulting mass, place them in a boiling liquid with a spoon.
5. Boil the meatballs for 5 minutes, then add the pumpkin puree here and cook the dish for another 7 minutes.
6. Pour the warmed cream into the pan and remove from the stove after a couple of minutes, not letting the soup boil.
7. Fry the peeled pumpkin seeds, sprinkle with them delicious soup puree, poured on plates.

In a slow cooker

Light and nutritious, tasty, bright pumpkin soup puree in a multicooker will protect against autumn spleen, saturating the body with useful substances. This dish strengthens the immune system and helps to stay in good shape, while its preparation takes a minimum amount of time. A more suitable food during vitamin deficiency is not found. The following describes the recipe for pumpkin soup puree in a slow cooker with a photo.

Ingredients:

• pumpkin pulp without seeds, peels - 0.3 kg;
• butter - 50 g;
• carrot;
• frying oil;
• onion - 2 pcs.;
• potato - 4 pcs.;
• cream of medium fat content - 0.4 l .;
• garlic cloves - 2 pcs.

Cooking method:

1. Grind the peeled vegetables.
2. On the device, activate the “Baking” option, grease the bowl with oil and place garlic, onions, carrots, pumpkin pulp, potatoes in it. Cover the slow cooker.
3. When the signal sounds, the device should be put into extinguishing mode.
4. After an hour, the stewed vegetable mixture must be poured into another dish and chopped with a submersible blender.
5. Next, slowly add the cream, continuing to whisk the mixture. If the 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 digestibility by the body. For this purpose, the dish is diluted with milk, ghee, cream. Gourmets, however, prefer pumpkin cream soup with cheese, and different varieties can be used. Various spices help to reveal the taste of the ingredients of such a dish: black pepper, bay leaves, rosemary, sage, ginger. How to make pumpkin soup puree?

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:

1. Finely chop onion, garlic, fry vegetables in a thick-walled pan (enough for 3 minutes).
2. Pumpkin should be cut into small cubes, add to the onion and garlic. After 5 minutes, add a little water to the ingredients when it boils, reduce the intensity of the fire and cook the pumpkin until soft (this takes an average of 12 minutes).
3. Using a blender, beat the ingredients to a pulp consistency, boil the mixture, pour in the cream, season and hold on the stove for 3 minutes.
4. After removing the pan from the oven, close it, let the dish brew for 20 minutes, then sprinkle with grated cheese (if you chose a different, milder variety of cheese, for convenience you can freeze it first and then grate it).

With shrimps

To prepare such a dish is not very difficult, the recipe has been repeatedly tested by cooks, so you can not worry about the taste results. Pumpkin puree soup with shrimps should be cooked on the basis of the broth (chicken is better, but you can also use meat), and you will get a more satisfying version of the dish. Below is a detailed description with photos of how to cook pumpkin cream soup at home.

Ingredients:

• the bulb is small;
• pumpkin without seeds, peels - 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:

1. First chopped vegetables: onions in small cubes, pumpkin and potatoes - large.
2. Vegetables are placed in a pan with preheated butter.
3. Next, it is worth pouring the broth into the vegetables, cooking them until soft, then mashed and pour the cream.
4. Pumpkin soup with cream is seasoned and boiled.
5. Finely chop the chili pepper, fry the shrimp for 3 minutes, then mix them with pepper and hold on the fire for a couple more minutes.
6. Chives are chopped finely.
7. Ready shrimps are laid out on plates, poured with pumpkin cream soup, sprinkled with a green onion.

With milk

This is a quick and very healthy dish that is easy to digest and contains few calories. Ready pumpkin soup with milk can be seasoned with garlic croutons / crackers, toasted sunflower seeds, sesame seeds, fresh herbs, low-fat sour cream. If you want to cook a lean dish, boil the soup is on the vegetable, not meat broth.

Ingredients:

• ghee - 50 g;
• potatoes - 0.4 kg;
• pumpkin pulp - 0.5 kg;
• leek - 1 pc.;
• spice;
• milk - 0.5 l.

Cooking method:

1. Boil water, add small cubes of potatoes, salt the liquid.
2. After 40 minutes of boiling the potatoes, add the toasted slices of pumpkin and leek to it. Cook the vegetables for 10 minutes.
3. When the soup boils, pour in the milk and boil the liquid again, without stopping stirring.
4. Pour the ingredients into a blender bowl and mash them.

With ginger

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

Ingredients:

• carrot - 1 pc.;
• fresh ginger root - 30 g;
• celery root is small;
• fresh olive oil - 2 tbsp. l .;
• pumpkin pulp - 0, 4 kg;
• bulb;
• spice;
• garlic cloves - 2 pcs.

Cooking method:

1. First you need to bake pumpkin slices to make them fragrant, soft.
2. Garlic cloves, finely chop the onion, grate the ginger root. Preheat the stewpan, fry the listed ingredients in oil.
3. Add pumpkin, celery root, carrot shavings to the vegetables when they turn golden.
4. Pour a glass of boiled water, cover the container with a lid, leaving the food to simmer over low heat for about 20 minutes.
5. Pour the broth into a separate bowl, chop the vegetables with a blender. Combine the resulting slurry with the broth, season, boil.

With celery

This is a classic version of French pumpkin soup. For its preparation, both root and petiole celery are suitable. 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 soup with celery is boiled in water, without meat and seafood, it comes out very nutritious, satisfying. Below in detail and with a photo it is described how to prepare a pumpkin lean soup puree.

Ingredients:

• potato - 2 pcs.;
• greenery;
• pumpkin pulp - 0.6 kg;
• young carrot;
• any celery - 100g;
• dry basil, oregano - ½ tsp;
• bulb;
• sesame;
• cooking oil.

Cooking method:

1. Pumpkin is peeled, peeled, cut together with potatoes in cubes. Peeled carrots, celery and onions are cut into small sticks.
2. To fully reveal the taste of vegetables, pre-fry them in refined oil for 5-7 minutes. The first to go to the pan is pumpkin, after - potatoes and celery (at the same time, vegetables need to be often stirred). Last added carrots and onions.
3. After the components, it is worth boiling until cooked, after seasoning them with spices.
4. In a pan you need to boil water in such a quantity that it covers the vegetables. After this, the fried components are transferred, the container is covered with a lid, the fire is reduced to a minimum.
5. The soup should be removed from the stove when all the fruits are soft.
6. When the vegetables have cooled slightly, they are crushed with a blender. Serve pumpkin delicious soup puree is sprinkled with sesame seeds and fresh herbs.

Video

Classic pumpkin puree soup can be a great alternative to traditional first courses. Adherents of a healthy diet and those who carefully monitor their weight will certainly appreciate it. Fragrant and bright pumpkin soup is a tasty and healthy delicacy that will not leave indifferent both adult gourmets and children. This article will introduce the recipe for traditional pumpkin puree soup.

Classic Pumpkin Puree Soup Recipe - Ingredients

When preparing the pumpkin soup puree according to the classic recipe, you need to prepare the following ingredients:

• Pumpkin - 1 kg
• Onions - 2 onions
• Water - 1 liter (or chicken stock)
• Butter - 40 g
• Olive oil - 2 tablespoons
• Garlic - 2 prongs
• Rosemary - 2 branches (optional)
• Spices (ground pepper, cinnamon) - to taste
• Salt to taste
• Sugar - 0.3 tsp

If you wish, you can also add cream 20% - 22% (or skim milk) - 100 ml.

Classic Pumpkin Puree Soup Recipe - Preparing Ingredients

At the initial stage, all the ingredients should be prepared. Namely:

• Wash the pumpkin, dry and rid it of rough skin. Next, cut the vegetable, remove the seeds and core. Cut the flesh into medium-sized slices (or cubes).

• Now do the onion. Peel should also be removed from it. After - finely chop the vegetable.
• Next, remove the peel from the cloves of garlic. Pass the cleaned heads through a garlic extractor or cut by hand.
• An important point at the preparation stage is the choice of the pan - it is desirable that the dishes in which the soup will be prepared have thick walls.

Classic Pumpkin Puree Soup Recipe - Cooking

• Place olive and butter in prepared dishes.
• When the latter has melted, add chopped onions and garlic. Lightly fry the vegetables until the onion has a golden hue and garlic reveals its spicy flavor. At the same stage, if desired, add a couple of sprigs of rosemary.
• Now it’s the turn of the pumpkin - add it to the pan.
• Together with pumpkin salt, sugar and spices fall into the pan.
• Fry the vegetable for about 5 minutes (the pumpkin should “brown”). So that the products do not burn in the frying stage, you can add a few tablespoons of broth (or water).
• After 5 minutes, add the remaining broth (or water) to the pan.
• When the composition boils, reduce the heat and continue simmering for another 20 minutes (until the pumpkin is soft).
• Use a blender to get a smoothie consistency.
• If you want to add cream to the soup, then you need to do it right now. In a puree mass, add cream (or fat milk) and place the composition again on fire. Warm up the soup and turn off the stove. It is not worth bringing the soup to a boil, as the cream may curdle.
• At the stage of serving the soup, you can decorate the soup with a sprig of parsley and crackers.

Recipes of light, tender, saturated with taste and aroma pumpkin puree soups will make the autumn menu festive joyful and sunny!

Pumpkin puree soups are very popular in the fall. Delicate, aromatic, mouth-watering, similar to a warm sunny day in the forest - they are prepared very simply, and bring great health benefits. In addition, no matter how much pumpkin you eat, you will never get better from it.

Pumpkin soups are popular on different continents. In Italy they are cooked with rice, cheese and wine. Haiti is sure to serve for the New Year. In America, not a single Halloween is complete. And milk soup with pumpkin is one of the national dishes in Uzbekistan.

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

Recipe 1. Simple Pumpkin Puree Soup

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

Divide the pumpkin and carrots into small slices. Chop the onion finely. In a thick-walled pan, melt 1 tablespoon of butter, put the onions and fry over low heat until browned. Then add the remaining oil, pour in the curry, stew for 1 minute, put 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 heat, cook for 20 minutes under the lid. Then, using a blender, turn the soup into mashed potatoes, bring to a boil again and remove from the stove. You can diversify such a soup by adding boiled meat, meatballs or vegetables such as leek, celery, potatoes. And if you need to cook lean pumpkin soup, replace the butter in this recipe with vegetable, and take the broth vegetable.

Recipe 2. Pumpkin Prawn Soup

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

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

Recipe 3. Pumpkin soup with chicken and bacon

Ingredients: 300 g of chicken (breast), 500 g of pumpkin, 1 l of chicken stock, 140 g of smoked bacon, 2 carrots, 1 tablespoon of olive oil, 1 onion, salt, parsley and sour cream for serving.

Cut the chicken breast into small cubes. Peel the onion, chop finely. In a thick-walled pan, heat the olive oil, send the meat and onions. Sauté on low heat, stirring constantly, for about 7 minutes, until the onion is rosy. Diced pumpkin with carrots, send to the onion, pour the broth and cook for 20 minutes. Add salt to taste. Using a submersible or conventional blender, turn the soup into a homogeneous mass, pour it back into the pan and heat. Fry the bacon cut into thin slices until crisp. Pour the soup into plates, lay out the bacon, and garnish with parsley on top. 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 of olive oil, 1 sprig of green basil, 1 onion, 1 clove of garlic, 1 sprig of thyme and rosemary, 1.2 l 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, cut into quarters. Put the prepared vegetables on a baking sheet covered with baking paper, pour olive oil, top with aromatic herbs - thyme, basil and rosemary. Place vegetables in a hot oven for 35 minutes. Remove the pan several times and mix its contents. Remove the baked vegetables from the oven. Remove fragrant herbs. Peel the garlic. Peel the tomatoes. Grind the baked vegetables with garlic in a blender. Send the finished mashed potatoes to the pan, pour in the broth and bring to a boil. Serve, seasoned with salt, pepper and garnished with pumpkin seeds.

Recipe 5. Pumpkin cream cheese soup

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 tablespoons of olive oil, ground black pepper on the tip of a knife, a pinch of nutmeg, 400 ml of water.

Chop the onion and garlic finely. In a pan with a thick bottom, heat the oil and brown the onion and garlic in it. Cut the pumpkin into small cubes, put into a pan with onions and fry everything together for 5 minutes, then pour in water, let it boil, reduce heat and simmer for 10-12 minutes on medium heat until the pumpkin softens. Then beat the vegetable mass to a puree state, bring to a boil again, add cream, salt, season with nutmeg, pepper and hold on low heat for another 3-4 minutes. Remove the pan from the heat, cover and let the pumpkin soup puree brew for about 15 minutes. Serve hot with sour cream, sprinkled with grated cheese. Instead of Parmesan, you can take any other cheese that you like.

Recipe 6. Pumpkin soup puree in a slow cooker

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

Peel and cut the vegetables. Turn on the slow cooker in the “baking” mode and, pouring vegetable oil, fry the prepared vegetables — onions, garlic, pumpkin, carrots and potatoes — under a closed lid. After the signal "ready" put the crock-pot into the mode "extinguishing". After 1 hour, pour the stewed vegetables into other dishes and turn into mashed potatoes. Add cream to the resulting mass. Mix well. If the soup is thick, add a little boiled water. Then warm it well, but do not boil it. Serve sprinkled with chopped herbs and garnished with pumpkin seeds.

Recipe 7. Sweet cream pumpkin soup with cream

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

Free the apples from the core and peel, cut into small slices. Cut the pumpkin into slices of the same size. Peel and finely chop the onion and garlic. In a stewpan, heat the vegetable and butter and fry the onions and garlic until golden brown. Then add apples, pumpkin, pepper, salt, sugar, cinnamon and thyme, pour in water, let it boil and cook over medium heat under a lid for 20 minutes. Grind the prepared vegetables to a puree condition in a blender, pour cream, warm (without boiling), pour on plates and serve to the table, decorated with fresh herbs.

1.   For completeness, 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 the ingredients for the soup should be very well cooked, the meat must be free from stones and taken to pieces.

3.   So that the soup is not sour, you need to bring it to a boil after turning into mashed potatoes.

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

5.   A great addition to pumpkin soup puree is homemade toasts, crackers and croutons. They can be prepared from different varieties of bread, with cheese, garlic, tomatoes, herbs and fragrant herbs.

Fragrant and mouth-watering, tasty and healthy, light and at the same time nutritious pumpkin puree soups will protect against autumn spleen, strengthen immunity, help to stay in great shape and good mood - in general, it is difficult to find a more suitable dish for the autumn table.

A plate of fiery orange goodies with an island of greens and sour cream, in which there are so many vitamins and minerals, is a piece of the sun in your autumn menu. Eat for health!

Ingredients:

   vegetable oil - 40 ml;
   water - 600 ml;
   onion - 2 pcs.;
   pumpkin - 1 kg;
   cream - 200 ml;
   garlic - 4 cloves;
   salt to taste;
   ground black pepper to taste.

Cooking:

  1. We start preparing the soup according to the classic recipe with a photo step by step. First, prepare the necessary ingredients, everything should be at hand.

2. Peel the onion, finely chop it, put it in the pan. Fry over low heat for 8 minutes.

3. Peeled garlic, chopped and add to the onion. Fry still 1 minute.

4. Rinse the pumpkin, cut off the skin from it, cut into small cubes. Add the pumpkin to the rest of the ingredients, cook for another 2 minutes. Pour water into a pan, salt and pepper. Bring the mass to a boil, cook no more than 20 minutes.

5. Remove the dishes with the contents to the side, grind the mixture with a blender. Pour cream into the dish, add salt and pepper if necessary. Mix well, serve.

6. It remains only to taste the soup and make sure that it is beyond competition.

The treat is not only tasty, but also healthy. Even a novice cook can cook it.

Cream Soup

The classic recipe involves the use of cream. With them, the treat acquires a rich taste and amazing aroma. Even during cooking, it becomes clear that the hostess is preparing a real culinary masterpiece.

  Note! The composition of the dish includes a minimal set of products, which facilitates the task of the cook. You don’t have to spend a lot of time preparing the components, the delicacy will be ready in 30 minutes.

Ingredients:

Nutmeg - 1 pinch;
   onion - 1 pc.;
   carrots - 1 pc.;
   salt to taste;
   pumpkin - 700 g;
   black pepper - 1 pinch;
   water - 1.5 l;
   cream - 200 ml.

Cooking:

1. Take a pumpkin, rinse it with cool water. With a knife, carefully remove the skin, cut the vegetable into small cubes.

2. Peel the carrots, wash, cut into thin plates.

3. Pour water into the pan, put it on the fire. As soon as the liquid boils, put the pumpkin and carrots in the pan. Cook vegetables until cooked.

4. We will prepare the rest of the ingredients. Peel the onion and garlic, rinse, finely chop.

5. Throw onions in a pan, cook until golden. Add the garlic, lightly fry.

6. Once all the vegetables are soft, combine them in a common pan, whisk with a blender. We introduce cream into the vegetable mass, put the dishes on the stove, bring to a boil. Add salt, pepper, add spices and seasonings.

Advice!   The dish goes well with crackers. Therefore, they should be prepared in advance. Pumpkin puree soup is a great option for lunch. With its help, the whole family will be able to gather at one table and spend time in good company.

Chicken Soup

If you want to push off the rules, you can cook pumpkin soup with chicken. Each hostess will be able to create her own recipe for treats and treat the whole family with an unusual treat. Bright color, velvety consistency, delicate taste will not leave anyone indifferent. This is a great option for a snack on a cool day.

Ingredients:

   ground coriander - 1 pinch;
   red bell pepper - 1 pc.;
   carrots - 1 pc.;
   pumpkin - 300 g;
   salt to taste;
   ground black pepper - a pinch;
   onion - 1 pc.;
   chicken - 300 g;
   vegetable oil - 50 ml.

For crackers:

Olive oil - 20 ml;
   white bread - 2 slices;
   Provence dry herbs - a pinch.

Cooking:

1. We wash the meat, cut off the skin. Throw the chicken into the pan, boil in slightly salted water.

2. Peel the onion, cut it into several parts. As soon as the water boils, put the onion to the meat. Cook the broth on low heat, 40 minutes will be enough. We get the chicken out of the pan, trim the meat from the bones.

3. We wash the pumpkin, cut the peel, cut the vegetable into small cubes.

4. Wash the carrots, peel and chop.

5. Cut the pepper into several parts, remove the seeds. Grind the peeled vegetable.

6. Fry pumpkin, carrots and pepper in a pan. Put the fried vegetables in a saucepan, salt and pepper.

7. Filter the chicken broth, pour over the vegetables, put on a small fire. Once the vegetables are soft, beat the mass with a blender. As a result, we get a thick soup puree.

8. Let's start making crackers. To do this, cut the bread into small pieces. We put the pan on the stove, spread the bread, sprinkle it with oil and sprinkle with spices.

9. Fry crackers over medium heat until golden brown. Put the bread slices in a bowl. Pour the soup into plates and serve.

Multicooked Vegetable Soup

Every housewife happily uses a kitchen assistant - a slow cooker. In it, the goodies are more tasty and mouth-watering. In addition, the cooking process is simplified. It is enough to drop all the necessary ingredients into the bowl, choose a program, and wait for some time.

Ingredients:

   onion - 1 pc.;
   pepper - 1 pinch;
   zucchini - 200 g;
   potatoes - 500 g;
   pumpkin - 500 g;
   vegetable oil - 30 ml;
   salt to taste.

Cooking:

  1. To prepare pumpkin soup with mashed potatoes, we use the classic recipe. First, we will prepare all the necessary products, and get to work. Let's prepare the vegetables. We wash the potatoes with cold water, remove the skin with a knife.

2. We wash the zucchini, cut it into several parts, and clean it. We remove the insides and seeds. We wash the pumpkin and also clean it.

3. Select the program "Frying" in the multicooker. While the equipment heats up, we will chop the vegetables.

4. Pour vegetable oil into the bowl. Cut potatoes into large pieces, pour into a bowl.

5. Pumpkin cut into small cubes, spread to the potato. After 15 minutes, we send the cut zucchini into the bowl. In the meantime, peel the onion, cut it into several parts, pour it over to the remaining components.

6. Pour water into the bowl. She should completely cover the vegetables. Add salt and pepper to taste.
  We select the “Extinguishing” program, set the cooking time 15 minutes.

7. Once the vegetables are soft, pour the soup into a separate pan, beat it with a blender.

Pumpkin Diet Soup

Lean Pumpkin Puree Soup is an amazing dish that will appeal to people who are on a healthy diet. The soup is very satisfying, it can satisfy hunger and at the same time control weight. The composition includes only vegetables that will not be reflected in the figure.

Ingredients:

   pumpkin - 500 g;
   carrots - 1 pc.;
   potatoes - 2 pcs.;
   onion - 1 pc.;
   vegetable oil - 30 ml;
   salt to taste;
   zucchini - 1 pc.;
   garlic - 1 clove.

Cooking:

  1. To begin, we will prepare the pumpkin. We clean it, cut it into small cubes, boil it in advance.

2. Cut the peel from the potatoes, cut the vegetable into cubes.

3. Wash the carrots, peel, cut into large rings. Grind the peeled onions.

5. We wash the zucchini with cool water, cut the peel with a knife, cut the vegetable into cubes. We put the pan on the stove, pour the vegetable oil, slightly warm it.

7. Fry potatoes, onions, carrots over low heat for 5 minutes. Be sure to cover the pan with a lid. Last of all, add vegetable marrows to the vegetable mass, cook it for several minutes. With the help of video cooking will become more understandable.

9. Throw the pumpkin into the pan, salt, and pepper. Mix well. Add a little boiling water to the vegetables, cover the pan with a lid, simmer the mass for 10 minutes.

11. We mix everything, try for readiness. If necessary, leave the vegetables to stew for another 5 minutes. We spread the mixture into the pan, beat it with a blender.

13. As a result, we get a thick vegetable puree. If necessary, dilute the soup with boiling water. This will make the dish more fluid. We put the pan with the contents on the stove, bring the mass to a boil. Peel and chop the garlic. Throw it to the rest of the ingredients.

  Important!   When frying vegetables, you must ensure that nothing is burnt. Otherwise, the dish will get an unpleasant odor and be spoiled.

Diet soup is a godsend for those who want to lose weight. It will help to satisfy hunger and refuse high-calorie foods.

Pumpkin soup can be made in many ways. The classic recipe involves the use of cream. With them, the delicacies are more satisfying and mouth-watering. But every housewife has the right to add her favorite ingredients to the dish, and slightly change its recipe. The result is a real culinary masterpiece that the whole family will love.

How to cook a pumpkin quickly and tasty - I’ve been tormenting girlfriends with such a question lately. And they advised me to pumpkin soup puree. I was delighted and made a classic recipe for you. Partially, the recipe was borrowed from Julia Vysotskaya, but with my additions. Soup turns out very bright, delicate, low-calorie. In general, in my opinion this is the best use for pumpkin. It can be cooked with both cheese and cream. In this recipe, cook with cheese.

Pumpkin Puree Soup - Classic Recipe

Products:

A pound of pumpkin

four potatoes

one onion head

a pair of garlic cloves

one hundred grams of any cheese (in the bar in the bath),

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

Spices to taste, in this case:

bay leaf

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

pepper, salt.

You can also 1 tsp. ginger or curry.

How to make pumpkin fast and tasty

1. Cut half a kilo of pumpkin into large pieces

2. Put in a pan, add 1.3-1.5 liters. water (I would recommend 1.3 for a thicker soup), bay leaf. Turn on a strong fire.

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 boil for about ten minutes.

4. Finely chop the onion head and a couple of cloves of garlic. Sauté until golden brown.

5. When the potatoes and pumpkin are ready, add the fried onion, salt, pepper, put half a teaspoon of paprika and other spices to your taste (which I listed above). We remove from the stove and pull out the lavrushka. Now we make cream soup with a blender. I don’t have a submersible blender, I just rubbed it through a colander using a pusher. Add to the soup puree 100 grams of cheese - creamy, processed or regular. We put it again on the stove and heat it, stirring until the cheese is melted. Soup may boil at the same time.