Healthy, bright, aromatic, dietary - everything from pumpkin cream soup! Take a look at our selection of recipes and choose the best one.

• 500 g pumpkin;
• 300 g potatoes;
• 1 PC. onions;
• 1 tbsp. l. vegetable oil;
• 1 tsp ginger;
• 1.5 cups of milk;
• 100 g wheat croutons;
• salt, spices - to taste.

Wash the potatoes and pumpkin, peel and cut into small cubes.

Peel and finely chop the onion. We turn on the multicooker in the "Fry" mode and fry the onions in vegetable oil for 5 minutes.

Add potatoes, pumpkin, spices to the onion and pour boiling water so that it slightly covers the vegetables. Salt and cook in the "Stew" mode for 15 minutes. Rub the ginger on a medium grater and add it to the finished vegetables.

Drain the broth. Beat the resulting mixture in a blender until puree.

We return the vegetables to the multicooker and dilute with hot milk. Warm up in the "Soup" mode for 10 minutes.

Serve pumpkin puree soup cooked in a slow cooker with croutons.

Recipe 2: cream pumpkin soup with cream (step by step)

• Peeled pumpkin - 1 kg.
• Bulb onions - 100 g.
• Butter - 20 g.
• Vegetable broth - 1 l.
• Garlic - 1 clove
• Cream - 150 ml.
• Zira - 0.3 tsp
• Spices to taste
• Salt to taste

For the classic pumpkin puree soup, the pumpkin must be peeled, cored and cut into cubes about 2 to 3 centimeters in size.

Peel and chop the onion.

Add butter to a heated frying pan. Put pumpkin cubes and onions there.

Fry the pumpkin and onions over medium heat for five minutes, stirring occasionally. This light roast will make the soup richer in taste.

Heat the broth in a saucepan (I always have a frozen one in my freezer) and add the contents of the pan to it: fried pumpkin with onions.

Bring everything to a boil, reduce heat and cook for twenty minutes, until vegetables are tender.

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

Remove the pan from the heat and use a hand blender to smooth out the mixture. If you don't have such a blender, you can grind everything in a blender bowl by transferring vegetables and broth there.

Fry the pumpkin seeds in a dry frying pan.

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

Bon appetit and delicious soup!

Recipe 3, simple: pumpkin puree soup with vegetables

All vegetables are pre-lightly fried and this subtlety gives a completely unique taste to the dish. Try to cook and evaluate for yourself.

• 800 g fresh or frozen pumpkin pulp
• 2-3 carrots
• 3 medium potatoes
• 1 large onion
• butter for frying
• a bunch of dill
• salt, black pepper
• 1-2 cloves of garlic
• 2 stalks of celery (optional), this time I cooked without it

My potatoes, peel, cut into cubes. Put 1 tbsp in a preheated pan. l. or a little more butter, you can add a little vegetable. We spread the potatoes and fry them until golden brown.

Put the finished potatoes in an empty pan, in which we will cook pumpkin puree soup. And add butter and a little vegetable oil to the pan, put out the peeled and diced pumpkin and also fry it until golden brown, then transfer it to the pot with the potatoes.

I used ready-made frozen pumpkin, cut into small pieces, to make the puree soup. In fact, if you are making raw pumpkin soup, you don’t have to chop it as small, cut it like a potato, or even larger.

Now peel the onion and cut it into small cubes. Pass in butter until transparent.

Peel the carrots, rub on a coarse grater, add to the pan to the onion and continue to fry for 5-7 minutes over low heat, stirring occasionally.

Put the onion and carrot in a saucepan with the potatoes and pumpkin. If you love the celery flavor, two stalks, finely diced, can be added to the pot at this stage.

Pour the contents of the pan with boiling water just above the level of vegetables. Salt, bring to a boil and cook over low heat until vegetables are cooked. This is not long, since all our vegetables are pre-fried.

When the vegetables are ready, grind the contents of the pan with an immersion blender, then bring to a boil again.

Add chopped garlic, ground pepper, stir, taste, add salt if necessary.

Turn off. Let the soup brew for 15-20 minutes.

When serving, place finely chopped dill on each plate, and also offer a lemon cut into quarters. Poured with lemon juice on top, pumpkin puree soup gets simply excellent taste. I borrowed this subtlety from Turkey, where, as you know, soups are prepared mainly in the form of mashed potatoes. In any cafe, you are offered a lemon by default, or you just take it yourself near the cash register, where quarters of lemon are always next to sliced ​​bread.

Recipe 4: quick pumpkin cream soup with cream

• pumpkin - 500 gr.
• potatoes - 2 large
• carrots - 2 large
• onion - 1 large
• nutmeg (ground) - 1 tsp
• heavy cream - 100 ml or milk - 200 ml
• salt, pepper - to taste
• dried oregano greens (or any aromatic herb of your choice) - for serving

Peel the vegetables and cut into large cubes. Put the vegetables to cook for half an hour - an hour.

Water can be poured into a full saucepan or so that it covers 5 cm of vegetables.The density of our soup will depend on the amount of water.

While the vegetables are boiling, chop the onion finely and fry until golden. I do it, as usual, with ghee.

Separate the finished vegetables from the broth (you can put them in a deep bowl) and puree with an immersion blender, after adding the onion.

Our cream soup is almost ready, all that remains is to add milk or cream, ground nutmeg - for piquancy and spices to taste. Mix everything well, put on fire, bring to a boil and turn off.

When serving, you can sprinkle the pumpkin cream soup with any aromatic herbs (they are sold in ready-made bags in any supermarket in the spice section) of your choice. I have it dried oregano greens.

Recipe 5: pumpkin cream soup with garlic (step by step photos)

• Pumpkin 650 g
• Garlic 2 tooth
• Olive oil 1 tbsp l
• Butter 10 g
• Onion 1 pc
• Potatoes 1 pc
• Chicken broth 0.5 l
• Water 0.25 l

Preheat oven to 200 gr. Cut 650 g of pumpkin pulp into large pieces with a side of about 3 cm. Put in one layer on a baking sheet. Put 2 unpeeled garlic cloves there. Season with salt and pepper to taste. Drizzle with olive oil.

Bake for 20-30 minutes until tender. The pumpkin should be soft.

Melt the butter in a saucepan. Add a small, finely chopped onion. Cook, stirring occasionally, until soft.

Then add the medium potatoes, peeled and coarsely chopped. Cook, stirring occasionally, for a couple more minutes.

Add broth and water. Bring to a boil and cook covered for about 15 minutes until the potatoes are tender.

Add baked pumpkin and garlic squeezed from the rind. Bring to a boil and remove from heat.

Puree the soup with a hand blender. Serve with herbs, sour cream, cream or cheese. Bon Appetit!

Recipe 6: how to make pumpkin cream soup (photo)

• Pumpkin - 350-400 g
• Cream (any fat content) - 100 ml
• Bulb onions - 1 pc.
• Tomatoes - 1 pc.
• Salt and black pepper to taste
• Ground red pepper - to taste
• Vegetable oil - 2 tablespoons
• Garlic - 2 wedges

First, cut the pumpkin into small pieces.

Heat vegetable oil in a saucepan and sauté chopped onion and garlic over low heat for five minutes. If the onion is large, then you need to take only half, if the average, then you can whole.

Scald the tomato with boiling water and peel it off. You can use one medium tomato or several cherry tomatoes.

Add pumpkin and tomatoes to onions and stir to combine. At this stage, you can add a little red ground pepper if you like it more spicy. Leave to simmer over medium heat for 15 minutes, stirring occasionally.

Pour hot boiled water into a saucepan so that it covers all the vegetables. Cook until pumpkin is soft.

When the pumpkin is cooked, strain the broth into a bowl through a sieve and leave the vegetables in the saucepan.

Use a blender to puree the pumpkin.

Add one ladle of broth and beat all over again.

Now pour out the cream and mix everything again. If the soup is too thick, add more broth.

Return the pot to the stove and bring to a boil. Season with salt and pepper to taste.

Recipe 7, step by step: vegetable puree soup with pumpkin

One of the variations of the healthy and delicious pumpkin soup is a delicate creamy pumpkin soup with cream. The cream in this recipe softens the taste of vegetables, giving the structure of the soup velvety and some kind of special softness. The taste of pumpkin is not felt at all, this soup can be prepared for the whole family, adding to the plate everyone what he loves. For men, put fried bacon and season the soup with hot pepper, for children, pour croutons, pumpkin seeds, and add a piece of boiled chicken for yourself, greens - in general, choose what you like.

In the pumpkin cream soup with cream, the recipe for which is proposed, other vegetables are added, pumpkin in this recipe will not solo. Potatoes will make the soup more nutritious and satisfying (by the way, it can be eliminated or replaced with less celery), carrots and onions will give their taste and add variety. The soup is boiled in water, but you can boil it in vegetable or chicken broth.

• pumpkin (peeled pulp) - 400 gr;
• potatoes - 2 pcs (or a piece of celery root);
• onion - 1 large or 2 small;
• carrots - 1 pc;
• water or broth - 1-1.2 liters;
• any vegetable oil - 2-3 tbsp. spoons;
• cream (fat content 10-15%) - 200 ml;
• salt to taste;
• spices - your choice;
• greens, crackers, fried bacon - for serving soup.

The vegetables will be slightly fried, and so that they do not absorb a lot of oil, we will make the slicing not very small. Cut the onion into medium-sized cubes. Cut the carrots into plump circles, cut the large ones in half or into four parts.

Cut the pumpkin and potatoes (celery root) into medium-sized cubes.

Heat the oil in a cauldron or saucepan with a thick bottom and walls. Put the onion in it, save until soft, without browning.

Add pumpkin pieces and mix. Fry the pumpkin for 7-8 minutes, stirring so that the onion does not burn. The fire is not strong, the pumpkin should be stewed in oil, softening a little.

Pour potatoes and carrot pieces into a saucepan. Fry (simmer) in oil for several minutes, until the carrots and potatoes absorb the remaining oil. Be sure to stir, the potatoes can stick to the bottom.

Fill the stewed vegetables with water or broth, barely covering them with liquid. Salt to taste. We cook vegetables with a low boil, readiness is determined by potatoes. If the potato breaks easily when pressed, you're done.

Turn off the heat, cool the soup a little. Grind everything with a blender directly in the pan into a homogeneous thick puree. Or we take out the vegetables with a slotted spoon, load them into a blender glass, grind them. We return to the saucepan with the broth, stir immediately, the soup should become thick and homogeneous, without lumps.

We put pumpkin soup on a very quiet fire, warm it up. Pour cream of any fat content into the hot soup, stir immediately with a spoon. We heat the cream soup, bring it almost to a boil, but do not let it boil so that the cream does not curl. Turn off the fire, cover the soup and leave it on the stove to brew for five minutes.

While the soup is infusing, gaining flavor, fry thin slices of bacon in a dry frying pan until crisp. We dry the cubes of bread (in a frying pan or in the oven), cut the herbs, take out the spices. We pour pumpkin cream soup into plates, add to each one what your eaters love, and invite everyone to the table. Bon Appetit!

Recipe 8: pumpkin cream soup with turkey and cream

• Ripe pumpkin - 1 kg
• Boneless turkey - 400 grams
• Cream (20-30%) - 100 ml
• Butter - 40 grams
• Onions - 1 onion
• Olive oil - 2 tablespoons spoons
• Pepper
• Turmeric

The first step is to finely chop the onion. It is better not to take Crimean sweet purple onions for the recipe, but leeks or shallots are perfect, like onions.

After that, the onion is fried in butter or olive oil so that it does not burn, but it acquires a beautiful golden hue and becomes soft.

Now it's the pumpkin's turn. The hard peel is cut off from it and cut as conveniently. The inside of the pumpkin is slightly peeled with a knife and freed from the seeds.

The easiest way to make a creamy pumpkin soup is chopped into small cubes.

They are placed in a saucepan along with prepared onions and poured with a very small amount of water. The pumpkin is then left to simmer with the turmeric. A little salt should be added. Cook the pumpkin until soft.

As soon as the autumn vegetable softens, cream is poured into it and left for just a couple of minutes on the stove.

The turkey is freed from small and large bones, skin and chopped into very small cubes.

Now turkey is fried in olive oil. It is quickly turned over, preventing the tender meat from burning. Salt and pepper the turkey to taste.

Then the pumpkin is mashed with a blender, if necessary, adding a certain amount of cream to the desired consistency. The cream soup should not be too runny, but you should also avoid making it a thick puree. Place the pre-fried turkey pieces on top. The soup is ready. Bon Appetit!

Today we're going to talk about how to make pumpkin puree soup for your diet. Every woman who monitors her weight knows how difficult it is to prepare a truly delicious dietary soup. Due to the lack of time and experience in preparing food for a diet, the diet of those who are losing weight gradually narrows and low-calorie food becomes boring so much that it causes disgust. It is at this time that breakdowns occur, and all efforts to normalize weight are reduced to zero. To diversify your table, you can add vegetable soups to the menu. can be found by clicking on the link.

Making diet pumpkin soup is very simple, the main thing is to choose the right recipe. It should not contain any potatoes or butter-flour frying. The maximum fat is one tablespoon of vegetable oil. One could do without it by letting all the vegetables in water, but pumpkin, like carrots, contains fat-soluble vitamins. They are not assimilated by the body in the absence of fat.

When choosing products for soup, one should give preference to bright orange fruits, then the color of the finished dish will be very rich. Our pumpkin soup recipe has a peculiar twist - fennel. It will add a light aniseed flavor to the dish.

The offered soup is suitable for eating during the fast. Perhaps you will be interested - you can learn more about them by clicking on the link.

Pumpkin Puree Soup Recipe

Ingredients

• 400 gr. pumpkin
• 50 grams of carrots
• 1 onion
• half a fennel onion
• pumpkin seeds for decoration
• 600 ml is available from the link
• vegetable oil
• 2 cloves of garlic
• salt.

How many calories are in pumpkin soup? per 100 g - 25 calla lilies
proteins / fats / carbohydrates - 0.5 / 1.5 / 2.4

How to make pumpkin soup

1. Clean and rinse all products. Grate the carrots, chop the onion. Fry vegetables in a pan in a spoonful of vegetable oil for 5 minutes.
2. Add diced pumpkin, fennel and season with salt. Fry for about five more minutes, then add a little broth. Simmer the vegetable mixture, covered, until tender, stirring occasionally.
3. Puree the stewed vegetables with a blender. For a smoother consistency of ready-made pumpkin soup, the resulting mass can additionally be rubbed through a sieve.
4. Transfer the vegetable puree to a saucepan, dilute with broth until low-fat sour cream is thick. Bring the soup to a boil and cook for five to seven minutes.
5. At the end of cooking, straighten the taste with salt, if desired, add a pinch of sugar.

Before making your pumpkin puree soup, make sure you have pumpkin seeds available for serving. They will not only decorate the dish, but also add zest to the taste. Serve Diet Pumpkin Soup hot, sprinkled with peeled seeds and fennel herbs.

Want to know what delicious soups you can make on a diet? Check out - for the summer this is just a godsend. Although it can be consumed for dinner at any time of the year. If you want a hot and satisfying brew, for a cold winter-autumn, cook

Puree soups, how many different ones have already been prepared and how many recipes have already been written, but there is no limit to perfection!))
I already posted a recipe for red lentil puree soup, also useful, but in a different way, more protein rich.
Another option for a richer soup is found in the recipe for Broccoli and Cauliflower Soup.

Pumpkin puree soup tonight.
Pumpkin is a storehouse of vitamins, it contains both protein and fiber, an arsenal of mineral salts, and so on - sheer benefit!
And, importantly, such a dietary option is tasty and satisfying! And it looks nice on the plate, also nice).

This time I propose a recipe, a winter vitamin and a very healthy option from frozen pumpkin.

1.
Put the pumpkin in a saucepan without defrosting.
Pour one glass (preferably very hot) water. The water should not cover the whole pumpkin, this will be a lot. It is enough that only two thirds are covered.
Stir the pumpkin during cooking for even cooking and cooking speed.

We put on the stove and cook for 25-30 minutes, until the pumpkin becomes very soft. Depends on the type of pumpkin, sometimes 15 minutes is enough, and sometimes 40 minutes. We look when ready.

2.
When the pumpkin is done, crush a little and add a nice chunk of butter. Salt.
Considering that there is no fat in the soup, there won't be much oil.

Leave the pot of pumpkin on until the butter is completely melted.

3.
We take sprigs of fresh parsley, separate the leaves, you can chop with a knife. It is better to rinse the parsley under water in advance and let it dry on a napkin so that excess water does not get into the soup.

Place the parsley in the chopper bowl.

4.
Here, in the bowl of a food processor, put the entire pumpkin mass along with the water in which the pumpkin was cooked. And grind together with parsley until puree. You can use a hand blender as you prefer.
The amount of pumpkin broth depends on what consistency you want to get the soup in the end.
After cooking, you can drain the broth into a separate container and add a little as you grind.

5.
Add ground dry paprika to the puree soup.
The paprika will add a faint flavor to the soup, neutralize the pumpkin sweetness a bit and give a nice rich color.

Mix.

Ready. This is a healthy, light, dietary soup. Perfect for those who care about their figure, as well as during fasting.

Moreover, in winter, for an active and healthy state, we simply need to feed on vitamin soups and salads from vegetables and root vegetables, which are very well stored and even in winter remain fresh and healthy, for example

Who Said Losing Weight Can't Be Delicious? On the Internet you can find many that differ not only in their impeccable taste, but also help to get rid of extra pounds! An example of this is pumpkin soup for weight loss. There are many options for its preparation. But before revealing to you the secrets of making delicious pumpkin soups, I would like to say a few words about the benefits of their main ingredient - pumpkin.

Pumpkin is a unique food product that contains almost all minerals and vitamins known to mankind. In addition, it has a number of medicinal properties. It is quite often used in folk medicine in the treatment of the organs of the endocrine and digestive systems.

Pumpkin seeds are rich in zinc, which men need for the normal functioning of their reproductive system. That is why they are recommended to be used, like any other disorders of the genitourinary system.

In addition, pumpkin contains a huge amount of vitamin C. It not only helps to strengthen the body's defenses, but also to remove heavy metals from it, which have an inhibitory effect on. Pumpkin is considered an excellent prophylactic against cancer, hypertension, cardiovascular diseases and many other diseases.

The substances included in the pumpkin have a beneficial effect on the condition of the hair and nails. They improve their growth and protect them from harmful environmental influences. Also, regular use of pumpkin has a beneficial effect on the condition of the skin - it becomes firm and elastic.

It should also be noted that pumpkin contains a lot of "right" sugar, which not only does not lead to extra pounds, but also helps to normalize blood glucose. This product is great for those with a sweet tooth who cannot give up sweets when dieting.

Slimming pumpkin soup is distinguished by its unique taste. It has a low calorie content, which allows you to use it in unlimited quantities, even before bed!

How to make low-calorie pumpkin soup?

There are many ways to make pumpkin soups on the internet. But not all of them are truly dietary. Especially for you, we have selected recipes for the best low-calorie pumpkin-based soups that you can easily prepare yourself.

Pumpkin soup recipe # 1

Before you start making dietary soup, you need to prepare the pumpkin itself. To do this, rinse it under running water, make punctures in several places with a knife or knitting needle, and then put it to bake in the oven at 180 C until fully cooked (the finished pumpkin should be soft inside).

As soon as the vegetable is completely cooked, it should be taken out of the oven and the peel should be removed from it, and then all the seeds that are located in the center. The resulting pulp should be rubbed through a sieve to make a homogeneous pumpkin gruel. Then it must be transferred to a clean saucepan and filled with preheated milk.

It takes a couple of minutes to cook such pumpkin soup on the stove, after which you can add a pinch of salt, sugar and butter to it. Slimming pumpkin puree soup is ready!

Recipe number 2

This option means roasting pumpkin pulp in a saucepan with the addition of 1 tbsp. vegetable oil. When the pumpkin pulp becomes soft, finely chopped onions and garlic (to taste) are added to it. After that, carrots are also placed in the stewpan (you can grate or cut them into small cubes), chopped greens and tomatoes. Then all this is poured with water (it should cover the vegetables slightly) and simmer for about a quarter of an hour.

After all the vegetables are cooked, the soup should be chopped up. You can use a blender to do this. Then the cooked soup is seasoned with salt and 1 tbsp. cream (since we are talking about losing weight, cream should contain a minimum amount of fat).

Are you confused by the presence of butter and cream in these soups? Don't worry about this. They are used in very small quantities. And the need for their use is due to the fact that pumpkin contains very useful substances, one of which is beta-carotene. And for its assimilation, fats are simply needed.

If you use small amounts of butter and cream, you can easily shed those extra pounds. And to improve your results, you should also exercise every day.

Pumpkin puree soup is the crown jewel of autumn cuisine. It is prepared quickly and simply, it turns out appetizing, beautiful and tasty.

Once, I was watching a cooking show where a Japanese chef was making a pumpkin soup with mushrooms and coconut milk from some kind of Japanese super pumpkin.

There were a few more ingredients that I hadn't even heard of before.

I decided to make a similar soup from our ordinary pumpkin.

As it turned out, the sweetness of pumpkin and the sweetness of coconut are perfectly combined, making the pumpkin puree soup tender and velvety, and mushrooms with their fiber and proteins make it satisfying.

If you've never tried or prepared coconut milk, then this recipe is a great chance to do just that.

How to make coconut milk from coconut flakes, I tell you.

To make pumpkin puree soup, you need:

• Pumpkin - 500g.
• Coconut milk - 300 ml.
• Bulb onions - 2 pcs. medium size.
• Oyster mushrooms - 500 g.
• Ground, dried ginger - 1 teaspoon without top.
• Nutmeg - 1 teaspoon without top.
• Lemon zest.
• Salt to taste.

I wash the mushrooms in a colander under the tap and chop coarsely.

Then I put it in a saucepan and fill it with boiling water. I put on fire and cook for about eight to ten minutes. Then I take it out and let it cool.

After the mushrooms have cooled down, I cut them into smaller pieces.

Finely chop one onion and simmer with a little water in a non-stick skillet until transparent.

I add mushrooms, salt, a pinch of dried ginger and a pinch of ground nutmeg to the pan.

I fry everything, stirring constantly for two to three minutes.

My pumpkin, take out the seeds, cut off the skin, cut into small pieces.

I put the pumpkin in a slow cooker and bake on the "baking" mode for 10 minutes. In principle, you can do this in the oven as well.

Then I open the multicooker and add the chopped second onion, coconut milk, and the remaining spices.

I close the lid and continue cooking for another twenty minutes.

When everything is ready, I transfer the ingredients from the multicooker to the pan and punch the pumpkin puree soup with a submersible blender.

I pour fresh, aromatic soup into a plate, then I put mushrooms and quite a bit of lemon zest on top.

This pumpkin puree soup with a vegetable salad is the perfect pairing for a weekend lunch.

Bon Appetit.