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

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

A good fruit should have a firm skin, but not wood. Of course, there should be no cracks, darkening, soft areas - the latter may indicate the beginning of the decay process.

When choosing a pumpkin, you should not chase giant ones. Overgrown, overgrown fruits may have dry, watery and bitter flesh.

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

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

Classic pumpkin soup

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

For cooking you need:

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

Step by step cooking:

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

The finished product is poured into plates immediately after cooking. Top can be garnished with parsley or celery.

Simple chicken recipe

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

The following products are needed:

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

The preparation is simple:

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

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

A variant of a delicate dish with cream

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

Ingredients:

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

Soup preparation step by step:

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

A simple recipe with potatoes

The soup prepared according to this recipe will turn out to be very tasty, tender, satisfying due to the addition of potatoes.

The ingredients are as follows:

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

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

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

Unusual option using ginger

This soup is traditional for Moroccan cuisine. It turns out satisfying, fragrant, while still being lean.

You need the following components for cooking:

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

Making soup is simple:

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

How to cook soup in a slow cooker?

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

Ingredients:

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

Making soup is very simple:

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

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

The following ingredients are needed:

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

Step by step cooking:

1. The pumpkin is peeled and cut into cubes, the carrots are grated, the onion is cut into cubes. Onions and carrots are fried alternately, then pumpkin is added to them. When the vegetables are lightly fried, pour them over with water and simmer until tender.
2. When the pumpkin is cooked, you need to add milk to the vegetables, bring to a boil, add spices. Kill everything in mashed potatoes, serve with bacon and crackers.

Delicious Diet Pumpkin Soup Recipe

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

Soup ingredients:

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

The preparation is simple:

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

Do you want to cook something extraordinary with simple ingredients? Pumpkin Cream Soup Recipe is just for you. This delicate dish that melts in your mouth will delight the whole family.

Classic Pumpkin Cream Soup

For the soup, choose an unsweetened pumpkin variety. The fruit should be small but ripe.

Ingredient List:

• a slice of butter - 20 gr;
• ripe pumpkin - 500 gr;
• onion - 1 pc.;
• sunflower oil - 20 ml;
• potato tubers - 300 gr;
• cream 20% - 200 ml;
• garlic - 2 cloves.

Step-by-step cooking:

1. We process the pumpkin by removing the peel and seeds. Chop the pulp into small cubes.
2. We load the pieces into a saucepan, pour water. It should be flush with the pumpkin layer. Cook for 15 minutes.
3. Cook the peeled potato tubers in another container until soft.
4. Remove the husks from the onion, finely chop with a knife and sauté in sunflower oil until golden brown. Pour chopped garlic to it. Fry for another 2 minutes.
5. Chop the boiled potatoes into pieces and transfer to the pumpkin, add the frying.
6. Softened vegetables are crumpled in mashed potatoes with a spoon or crush.
7. Heat the cream in the microwave and pour it into the resulting vegetable puree.
8. Transfer the mass to the blender bowl and grind. Add salt and butter.
9. Put the homogeneous mixture back into the pan and simmer for 7 minutes over low heat. Serve hot dish with parsley leaves.

Complementing the classics with cheese

You will need:

• one bay leaf;
• bread - 4 slices;
• pumpkin - 0.5 kg;
• two cloves of garlic;
• water - 1.5 l;
• allspice to taste;
• potatoes - 4 pcs.;
• ground paprika - 5 gr;
• one onion;
• processed cheese - 100 gr;
• salt.

Cooking pumpkin cream soup with cream and cheese:

1. We get rid of all vegetables from the peel, husk and seeds.
2. Chop the pumpkin pulp and potato tubers into small pieces.
3. Pour water into a saucepan, dip the pumpkin into it, add lavrushka. Simmer for 10 minutes.
4. As soon as the contents of the pan boil, throw in the potatoes, reduce the heat and cook for another 10 minutes.
5. Finely chop the garlic and onion and fry them until golden brown.
6. As soon as the potatoes become soft, we send the frying to it, add salt, paprika and ground pepper.
7. After 5 minutes, turn off the stove, remove the bay leaf from the food.
8. We load the soup into a blender and grind until smooth. We transfer the mass back to the pan, turn on the fire again.
9. We cut the cheese into slices and add to the main ingredients. Cook until the cheese is melted. We remove the dish from the heat. We let him stand for a while.
10. Dry the bread cut into small cubes in the oven and serve in a separate plate with the soup.

Pumpkin and turkey puree soup

A more satisfying version of your favorite soup. You can use chicken instead of turkey.

Grocery list:

• turkey fillet - 300 gr;
• cream - 0.2 l;
• salt to taste;
• potatoes - 0.2 kg;
• a pinch of dried basil;
• water - 2 l.

Cooking step by step:

1. Chop the peeled pumpkin into pieces. We do the same operation with potatoes.
2. Cook the turkey in pieces in a saucepan. We take it out when the pieces are soft, add potatoes, salt and pumpkin.
3. When the pumpkin has softened, puree the food with a blender.
4. Pour in ground basil, pour in the cream and once again go through the mixture with a blender.
5. Bring to a boil and turn off the heat.
6. It remains to crumble the meat, add fresh herbs and you can serve the dish on the table.

With ginger

Main Ingredients:

• one tomato;
• pumpkin - 1/2 kg;
• granulated sugar - 8 g;
• one carrot;
• grated ginger - 10 gr;
• olive oil - 20 ml;
• one onion;
• salt to taste;
• cream 20% - 150 ml;
• a piece of butter - 50 gr;
• one bell pepper;
• curry to taste;
• a clove of garlic.

Cooking method:

1. Peel all vegetables, remove seeds and partitions.
2. Pour 600 ml of water over the pumpkin cubes and cook in a saucepan until soft.
3. Saute chopped onion and garlic in olive oil until transparent.
4. Chop the peeled tomato and pepper at random, pour into the pan with the onion, add sugar and a piece of butter. Simmer over low heat until soft, add ginger.
5. Transfer the roast to the pumpkin and go over the mass with a blender, turning it into a puree.
6. Cook the resulting soup a little, pour the cream and add the curry and salt, mix. Delicate, fragrant food is ready.

Appetizing meatball recipe

What you need to take:

• one chicken egg;
• minced chicken - 250 gr;
• pumpkin - 0.4 kg;
• a pinch of salt;
• cream - 250 ml;
• a pinch of dried basil;
• broth - 400 ml;
• a handful of fresh herbs.

Algorithm of actions:

1. Remove the skins and seeds from the pumpkin, chop into pieces and heat in the microwave for 7 minutes.
2. We make meatballs. To do this, pour the egg into the minced meat, add chopped herbs, basil, black pepper and salt. We knead a homogeneous mass.
3. We form small meat balls.
4. Put the meatballs in the broth (if there is no broth, you can use water) and cook them for 5 minutes. Remember to reduce the heat.
5. Load the softened pumpkin into a blender bowl and grind in mashed potatoes.
6. Transfer the pumpkin mixture to the broth and cook with the meatballs for another 5 minutes. Pour your favorite spices to taste.
7. It remains to add the cream, mix and heat the food a little.

Sweet pumpkin soup

For this recipe, choose a sweet, bright orange elongated pumpkin variety.

Recipe composition:

• sugar - 100 gr;
• one stick of cinnamon;
• pumpkin - 0.5 kg;
• cream - 200 ml;
• seeds or berries.

Step-by-step instruction:

1. Cut the peeled sweet vegetable into slices and transfer to a saucepan.
2. Add sugar and cream, put a cinnamon stick.
3. When the dish boils, simmer it for another half hour.
4. We remove the cinnamon from the soup, grind the remaining products into a homogeneous mass with a blender.
5. It remains to pour the sweet soup into plates. For decoration, you can add any berries or seeds. Children will love this lunch option.

In a multicooker

Main products:

• olive oil - 15 ml;
• pumpkin - 0.35 kg;
• a handful of fresh parsley;
• one carrot;
• three potatoes;
• green onions to taste;
• cream - 0.1 l;
• one onion.

Step-by-step cooking:

1. Process all vegetables by washing and peeling them.
2. We heat the olive oil in a slow cooker, pour the carrot and onion cubes into it. We pass them in the "Baking" mode for 10 minutes.
3. After that, pour the pieces of pumpkin and potatoes into the fry, cook for another 10 minutes in the same program.
4. Pour in 500 ml of water, change the mode to "Quenching". Cook for 15 minutes.
5. Grind the soft mass with a blender, pour in the cream and turn on the blender again.
6. Serve hot, decorating the soup with chopped herbs.

Bright and healthy pumpkin cream soup is a hearty and at the same time dietary dish, suitable for breakfast and lunch, in a children's menu and for a festive table. Ready pumpkin soup can be seasoned with ginger, cloves, paprika, curry, garlic, it can be prepared for the first and for dessert, add meat, fish to it, cook with vegetables, serve with milk and cheese, with meatballs, croutons and herbs.

Since pumpkin broth contains fat-soluble components, it is necessary to improve their absorption by the body. For this, pumpkin dishes are diluted with milk, cream, or ghee is added. The classic version is pumpkin puree soup with cream.

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Description

With ginger and cream

• 0.5 kg pumpkin;
• 500 grams of water;
• 1 onion;
• 15 g fresh garlic;
• 2 teaspoons of grated root or 1 teaspoon of dried ginger;
• 100 gr cream;
• sun-dried tomatoes - 80 gr;
• a pinch of chili.

Cooking sequence

1. Finely chop the garlic and onion, put the vegetables in a frying pan to simmer in oil.
2. Cut the pumpkin into medium-sized cubes, fill with water. Cook for 5 minutes, salt, and another 15 minutes over low heat.
3. Add the ready-made onion-garlic mixture, ginger to the pot with pumpkin and cook on the stove for 20 minutes.
4. Season with cream, season with chili and beat with a blender until the most delicate consistency and the complete absence of lumps / pieces.
5. Decorate the puree soup with sun-dried tomatoes, pumpkin seeds or nuts.

ATTENTION. Ginger for soup can be taken dry and fresh. Wash the ginger root, peel and rub on a "carrot" grater, add to the soup at the rate of 1 teaspoon - for 2 servings.

You can make mashed soups with a variety of products with the addition of cream, recipes are described in detail for.

Watch a useful video of making mashed potatoes with ginger and cream:

Prepare according to the classic recipe with carrots and onions, but without adding cream.

• Suitable for a dairy-free diet.
• Cream-free pumpkin soup can be cooked in chicken broth.
• We suggest replacing the cream with processed cheese, which is thrown into the soup before dipping the blender and whipped along with the vegetables.

Serve puree pumpkin soup without cream with herbs - mint, green onions, you can sprinkle with lime or lemon juice.

Alternatively, you can make such a puree soup without frying: boil all vegetables in a saucepan with water for about 30 minutes, add milk or cream and beat with a blender.

Serve with croutons, you can grate a little hard cheese into a dish, cut feta into slices, sprinkle with chopped dill, parsley. Nutmeg, curry and some chili puree will be appreciated by thrill-seekers. You will find the recipe for a dietary mashed potato soup

Health 10/19/2018

There are products with which relationships do not develop immediately. Well, if it worked out, then love and friendship for life. So it happened with a pumpkin. The orange beauty did not immediately become my favorite. But now I can eat it in any form. My special addiction is a delicate creamy pumpkin soup with variations.

Without a drop of doubt, I can say that mashed pumpkin soup is not just a first course, but a real delicacy. The word “cream” is the best way to describe all the airiness and seductiveness of the consistency of this wonderful dish with a touch of autumn.

Today Irina Rybchanskaya, the head of the column, will tell us how to cook pumpkin puree soup in various guises. Irina continues.

Greetings, dear readers of Irina Zaitseva's blog! I, too, have long ignored such a wonderful gift of fields as. And now, at the height of the season, it practically does not disappear from my table.

Today my husband and I ate for breakfast. In the afternoon, instead of a snack, I refresh myself, and in the evening I drink aromatic tea with delicious ones.

It is still very warm here, but forecasters promise a cold snap from next week. The season of warm, cozy thick soups begins. How can you do without a pumpkin?

Pumpkin cream soup - a step by step recipe with a photo

First, I'll show you how to make the simplest, most basic cream soup. Despite all the simplicity of preparation, it turns out to be very elegant and sophisticated.

Based on this step-by-step recipe, you can "compose" your own versions, enriching the base with chicken, seafood, cream, cow's or coconut milk, cheese, various spices. Instead of water, vegetable, chicken, meat and even fish broth can also serve as the main liquid.

Ingredients for two servings

• One kilogram of pumpkin;
• 40 - 50 g butter;
• one liter of water;
• two onions;
• two pinches of ground white pepper;
• a pinch of nutmeg;
• salt.

How to cook

The soup pumpkin should first be washed and wiped off with a clean towel. Cut in half, remove the "guts" with seeds, cut across into small pieces.

Now you need to peel off. Smaller pieces are easier to peel off, so there is less risk of cutting your hands.

Cut the peeled pumpkin pieces into cubes, as in the photo.

We remove its numerous clothes from the onion - the husk. Chop into small cubes.

Fry lightly in warmed butter. Use a wide skillet for frying.

After the onion has become transparent, we send pieces of pumpkin to his company. Stir for about five to seven minutes. Salt the contents a little.

Pour about 400 ml of hot water into the skillet.

Stir, scraping off adhering, caramelized vegetable particles from the bottom.

Pour the mass into a saucepan, turn into a puree using a hand blender. Or we puree the mass in a stationary unit.

Gradually, in several portions, pour in hot boiled water, achieving the desired consistency. Straighten with salt, add ground white pepper, ground nutmeg.

Heat up to the first "buns", cover tightly with a lid. Let the cream soup sit for at least five minutes.

Serve in nice little bowls. It is not forbidden to add a spoonful of fresh sour cream when serving. If desired, sprinkle the cream soup with sunflower and pumpkin seeds, as in the photo.

My remarks

• I usually make Butternut pumpkin soup. I really like its bright pulp and characteristic "nutty" taste.
• This is a pretty dietary dish. If you exclude pepper (or add it very sparingly), then the dish is quite suitable for diet food, for children, the elderly.
• Pumpkin dishes are very good with ginger. For an experiment, try adding a small pinch of ground dry root at the end of your cooking.
• It is of fundamental importance to add water gradually when puréing the pumpkin. Only in this case we will be able to achieve a harmonious, tenderly velvety taste and airy consistency of the cream.
• Adjust the density with hot water. Remember to salt the soup if you add extra liquid.

Creamy pumpkin soup with cream in chicken broth

Creamy pumpkin and cream soup is an enriched version of the previous dish. It is especially delicate when used for cooking pumpkin of the Tokyo Sugar or Tokyo Honey varieties.

Ingredients

• 800 - 900 g of pumpkin pulp;
• two medium onions;
• two cloves of garlic;
• 55 g butter;
• 20 ml olive oil;
• 320 ml low-fat chicken broth;
• 220 ml 20% cream;
• a large pinch of ground white pepper;
• two to three pinches of ground nutmeg.

How to cook

1. Peel and finely chop the onions.
2. We warm up the stewpan. He must certainly have a thick multilayer bottom. Pour in the olive oil, when it warms up, add the butter.
3. Fry the onion, stirring occasionally, until it becomes transparent.
4. Add a couple of tablespoons of water and wait for the liquid to evaporate. Repeat this several times until the onion acquires a slightly caramel color and a subtle nutty flavor.
5. Put finely chopped garlic, cook together for half a minute.
6. Peel the pumpkin, cut into cubes (remove the center with seeds), add to the saucepan.
7. Cook for five minutes, pour in half of the chicken broth, cook for ten minutes, salt a little in the process.
8. We turn the pumpkin into a puree using an immersion or stationary blender, gradually adding the rest of the broth and cream. Adjust the required density with hot water.
9. Warm up the mass until the first signs of boiling appear, add white pepper, ground nutmeg. We try cream soup and salt if necessary.
10. Cover the creamy soup with a lid, let it brew for ten minutes.

Usually this soup is eaten even by those who use pumpkin for "you". A light, not overly high-calorie meal will certainly grab your attention.

Ingredients

• 850 g pumpkin pulp;
• 250 g chicken fillet;
• 450 ml of milk;
• 200 ml of water;
• two tablespoons of butter;
• one large onion;
• half a clove of garlic;
• a pinch of ground nutmeg;
• a pinch of dry thyme;
• salt.

How to cook

1. Finely chop the onion freed from the husk with a knife.
2. In half of the butter, fry the chicken fillet, cut into strips, until tender.
3. We clean the washed pumpkin, cut off the skin, chop into cubes.
4. Fry the onions in a skillet with a multi-layered bottom in the remaining half of the butter.
5. Add chopped garlic and pumpkin to it. Cooking for five to seven minutes. We add water, simmer until the pumpkin is cooked.
6. Bring the milk to a boil, make sure that it does not burn and does not "run away".
7. Beat the finished pumpkin with an immersion blender, gradually adding boiled milk. Be careful not to burn yourself.
8. Add salt and thyme to the soup, add chopped nutmeg and bring to a boil. Cover the cream soup with a lid and let stand for ten minutes before serving.
9. Serve in beautiful bowls. Put several pieces of chicken fillet in each serving.

Creamy pumpkin and potato soup in a slow cooker

Please watch a good video clip on how to make a delicious and unusual creamy pumpkin and potato soup in a slow cooker.

Creamy baked pumpkin soup with cream and cheese

A great variation on the recipe for creamy pumpkin soup with cream. But here we will not cook the orange beauty - fry it, but bake it in the oven. It will become sweeter, more expressive, more textured. You will feel the difference, I guarantee!

Ingredients

• A kilo of pumpkin pulp;
• 300 ml cream (205);
• 80 - 90 g of cheese;
• 250 ml of broth (vegetable, chicken);
• one large onion;
• 60 g butter;
• ginger root (1 cm);
• a pinch of ground nutmeg;
• salt.

How to cook

1. We send the prepared pumpkin cubes into a ceramic dish for the oven. On top of them, lay the sliced ​​butter (30 g).
2. We put in an oven preheated to 190 - 200 ° C for ten minutes. After the specified time, mix, bake for another ten to fifteen minutes until soft.
3. While the baking process is in progress, let's start cooking the onions. Fry the finely chopped onion in the remaining half of the oil in a deep skillet with a multilayer bottom.
4. Mix the finished pumpkin with the onion, add the broth, season with fine ginger shavings, add salt, cook for fifteen minutes with barely noticeable bubbling.
5. We work through the mass with an immersion blender, gradually adding cream, return to the saucepan.
6. Heat until barely noticeable signs of boiling appear, straighten with salt, season with nutmeg, add cheese.
7. Serve cream soup in small bowls or bowls. Top can be decorated with cheese, pumpkin seeds, butter, cream.

My remarks

• For cooking, use any hard cheese (Russian, Dutch and others) that you like. For more solemn occasions, use Roquefort, picodon.
• A spoon - another good port or sherry, added to cream soup, will amaze and delight your guests.
• When serving, it is not forbidden to pour fresh chopped herbs into each portion - savory, thyme, parsley.

Ingredients

• 800 - 900 g of pumpkin pulp;
• 40 - 50 g butter;
• one onion;
• two cloves of garlic;
• one tablespoon of cognac (optional);
• 140 - 150 ml of chicken broth or water;
• 250 ml cream (20%);
• two to three boiled shrimps per serving (about 8 pieces);
• a pinch of thyme:
• a pinch of ground red pepper;
• salt.

How to cook

1. Cut the prepared pumpkin into cubes.
2. Finely chopped onion, ruddy in hot butter, put garlic, chopped into thin slices. Cooking 15 - 20 seconds.
3. Put the pumpkin, broth, simmer for ten minutes (or until soft), salt a little.
4. Pour in cognac if you cook with it.
5. Beat the mass with a blender, gradually adding cream.
6. Return to cooking container, bring to a boil, season with spices, add salt if necessary.
7. Boil shrimps, peel.
8. Serve the cream soup in a nice little bowl. Put two shrimps in each portion, sprinkle with red ground pepper, pour with pumpkin oil if desired, put a few seeds.

Dear readers of Irina Zaitseva's blog! I will be very glad if the recipes proposed by me "take root" with you and become your favorites. If you have any questions during the preparation, please contact me in the comments. I will be happy to help you!

With constant wishes of health, peace and prosperity Rybchanskaya Irina blog author Culinary Dilettante Essay.

Dear readers, if you are interested in other culinary recipes, I invite you to our section "Culinary etude". You can go to the heading by clicking on the button
below.

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12 comments

To answer

If you have a great desire to make your own pumpkin soup with cream, then we recommend that you look through all the cooking options for this dish. After all, using certain ingredients, you can get a spicy, spicy or unleavened meal. Moreover, only fresh pumpkin is used to create such a dish. Soup (recipes with photos are presented below) with this vegetable turns out to be very tasty, nutritious and satisfying. It can be safely given to a child or consumed independently as a healthy dish.

Cooking recipes with photos

As mentioned above, the presented dish can be prepared using different ingredients. But to make it tasty and nutritious, it is recommended to additionally use a dairy product such as cream. In this case, your lunch will become more flavorful and appetizing.

So, to make pumpkin soup with cream, you need to prepare:

• fresh pumpkin pulp - about 500 g;
• large sweet onion - 1 pc .;
• large carrot - 1 pc .;
• milk cream with maximum fat content - about 150 ml;
• any greens - use to taste;
• natural butter - about 15 g;
• chilled chicken breasts (if they are frozen, then defrost) - 1 pc. 300 g;

Preparing meat broth

Before making a pumpkin soup with cream, you need to process all of the above ingredients. First, rinse the chicken breasts and boil them in 2 liters of plain water, adding salt to it. After the meat ingredient has become soft, it must be removed from the broth, cooled completely, separated from the flesh from the seeds and skin, and then cut into small pieces.

Processing vegetables

To make a delicious pumpkin soup with cream, you must use not only the above vegetable, but also other ingredients. To do this, you need to wash and peel the carrots and onions and grate and chop them accordingly. Next, put the products in a pan and fry until golden brown in butter, pre-salt and pepper.

As for the pumpkin, it must be peeled and seeds (if required) and cut into fairly large pieces.

Heat treatment of the first course

How to make a creamy pumpkin soup properly? Recipes for this dish can include both regular drinking water and meat broth. For a more satisfying lunch, we decided to use the second option.

Thus, in a saucepan with meat broth, you need to put all the chopped pumpkin and begin to cook it over medium heat until fully cooked. At the same time, salt should not be added, since this component has already been used during the heat treatment of chicken breasts.

After the pumpkin becomes soft, the dishes must be immediately removed from the heat and set aside for a while. After waiting for the contents of the pan to cool slightly, you need to beat it with a blender (at high speed). As a result, you should get a liquid and aromatic puree, which should be put back on the stove and brought to a boil. In the process of re-boiling, chopped greens, sautéed onions and carrots, and heavy cream are required to be added to the pumpkin. After mixing these components, you should wait for them to boil - and immediately remove the pan from the stove.

At this point, the cream soup is considered completely ready. But to give the soup a special flavor, it is recommended to additionally season the soup with grated garlic and ground allspice. Having withstood lunch under a closed lid, you can safely serve it to friends along with slices of breasts and a slice of bread.

Vegetable soup on the water

We described above how pumpkin soup with cream in meat broth is prepared. However, this dish can also be made using plain water. For this we need:

• pumpkin pulp - about 300 g;
• large sweet onion - 1 pc .;
• large carrot - 1 pc.;
• potatoes are not very large - 2 pcs.;
• settled water - 2 l;
• any greens - use to taste;
• butter - about 20 g;
• half peas - ½ cup;
• homemade rye croutons - for serving with a dish;
• use salt, black pepper and fresh garlic as desired.

Ingredient processing

You can find in this article how to cook a vegetable dish with a photo of such a dish on your own. But before you start preparing such a delicious and nutritious meal, you must process all of the above components well.

First you need to rinse the pumpkin, peel it of seeds and peel, and then chop it coarsely. Further, the remaining vegetables should be processed in the same way. Chop the potatoes and sweet onion into small cubes and grate the carrots. As for the half peas, you need to sort it out, wash it well in a sieve, and then put it in a deep container and fill it with water. In this state, the bean product must be kept for about three hours. During this time, it should swell a little, absorbing moisture.

Sauteed vegetables in butter

Just like the previous pumpkin soup with cream, this version of the dish also involves the use of sautéed vegetables. After all, we cook such a dinner without meat, and therefore, if you do not use roasting, it will turn out to be too bland.

So, to brown some of the ingredients, you need to take a frying pan (stewpan), melt butter in a bowl, and then put carrots and onions. Frying the ingredients is required until transparent. Finally, they should be seasoned with pepper and salt.

Cooking the whole dish on the stove

After the food has been prepared, you can start preparing the dish. To do this, you need to pour the settled water into a saucepan (large) and bring to a boil. Next, you need to add chopped peas into it and cook for about 50 minutes, until it becomes completely soft. After this time, the pumpkin pulp should be put in the same container, and then all the products should be seasoned with pepper and salt.

After another ¼ hour, the pan must be removed from the heat and cooled slightly. After that, its contents need to be converted into puree using a blender.

The final stage

After the base of the soup is ready, it must be brought to a boil again, and then add small potato cubes. Cook these ingredients for about 20 minutes. Next, add browned vegetables and grated garlic to them, remove from the stove and stand under a lid for ¼ hour.

How to properly serve pumpkin soup?

The presented pumpkin soup for a child is well suited if he does not really like a pure pea dish. After lunch is ready, it must be distributed on plates, and sprinkled with chopped herbs on top and rye croutons added.

How to make pumpkin soup quickly? Cooking recipes

You can cook the presented dish in different ways. But if you do not want to stand at the stove for a long time, then it is better to use the following recipe. For him we need:

Cooking process

To make this dish yourself, you need to use a deep saucepan. It is required to pour a little oil (sunflower) into it, and then put pumpkin pulp and chopped onions. In this composition, it is advisable to fry the ingredients over very low heat for about 10 minutes. Next, add grated juicy carrots, celery and blanched tomatoes, cut into small cubes, to the vegetables. Also, add salt and pepper to these products and pour in a little water (so as not to cover the ingredients). Covering the saucepan with a lid, the ingredients should be simmered for 45 minutes. During this time, all products should become soft, and after intensive stirring, they should be transformed into gruel.

The final stage

After you get a fragrant puree soup, it should be flavored with heavy cream and a grated clove of garlic. After keeping the ingredients covered for another ¼ hour, the dish can be safely served. It is recommended to sprinkle it with fresh chopped herbs beforehand.

Making Spicy Pumpkin Soup

Pumpkin soup for a child can be prepared according to any of the above recipes. However, the dish, the preparation method of which is described below, should only be served to adults, as it turns out to be too spicy.

So, we need:

Cooking method

The principle of making such a spicy pumpkin puree soup is similar to the dishes presented above. First you need to boil the pumpkin pulp in chicken or beef broth, and then chop the vegetable with a blender. Next, add rosemary, basil, hot pepper, sweet paprika, salt and any greens to it in turn. Repeatedly boiling the base, it is required to add onion sauteed in butter and grated chives. In this it is desirable to keep under the lid for ¼ hour. Next, the spicy dish must be laid out on plates and immediately served. In addition to pumpkin soup, you can also serve home-made rye croutons. Bon Appetit!