Many available vegetables are useful than expensive delicacies. They are also ranked with pumpkin, to which our ancestors treated great respect. Almost every day was preparing from it all sorts of dishes. Not all modern hostesses belong to the pumpkin with the same respect as their grandmothers and great-grandmothers. Pumpkin dishes are on the table not in every family. The reason often lies in the fact that novice chefs are unknown quite a lot of recipes for cooking from this vegetable. Do not think that from it you can cook only porridge. The first pumpkin dishes are not less tasty and refined than from cauliflower, broccoli and similar products. Pumpkin soup with cream is able to flip your idea of \u200b\u200bthe "tsarice of the garden": Having tried it, you will almost certainly begin to include it in the family menu.

Features of cooking

Compared to other pumpkin vegetables, the pumpkin is rallied quite a long time, but it should not stop cooking, who wants to feed the households with a delicious and sophisticated puree soup from this vegetable. The cooking process itself is not a great difficulty, even an inexperienced hostess will cope with it.

• Do not choose a tolstime pumpkin for cooking a puree: it has coarse fibers and it is rareling for a long time. For cream soup, the muscat varieties with a gentle flesh are suitable.
• Given that the pumpkin is preparing longer than other vegetables, it is laid in the soup first or prepare separately. In the latter case, a good idea will bake this vegetable - so the pumpkin will retain the maximum amount of beneficial substances.
• To obtain a cream consistency, products included in the dish are crushed to a puree state. You need to do this after they are sufficiently decomposed. Previously, for the preparation of soup-mashed vegetables, the vegetables were wiped through a sieve. Today, too, you can go this way, but this option is very laborious. Simplify the task helps the use of a blender.
• Do not neglect the recommendations for the use of household appliances. A frequent error is too early inclusion or later turning off the submersible blender: at the time of its immersion in the liquid and extracting from it rotating knives splash the dish.
• A more dense consistency of the pumpkin soup-puree can be given by adding potatoes or brewing it with flour. Dilute soup with broth, milk or cream. Cream not only help make the consistency of soup is optimal, but also give the dish gentle creamy taste.
• Cream is added to the last place. After their introduction, the finished dish is necessary to warm up on slow heat for its sterilization. It is not necessary to boil it: cream from this can curl, spoiling the appearance of the dish.

Feed cream puree soup from pumpkin with croutons. They can be made independently, having dried bread slices in the oven or in a pan. When using purchased crackers, it is better to give preference to those that have the most neutral taste.

Classic recipe for pumpkin soup-puree with cream

• pumpkin flesh - 0.6-0.7 kg;
• carrot - 150 g;
• onions - 100 g;
• garlic - 5 teeth;
• potatoes - 0.3-0.4 kg;
• broth or water - 1.5 l;
• vegetable oil - 40 ml;
• pumpkin seeds - 40-50 g;
• cream (fat) - 100-150 ml;
• salt, spices - to taste.

Cooking method:

• Pumpkin Clean the skins, remove the pulp with seeds. The rest cut into small cubes (about 1 cm).
• Clean, cut into pieces of medium size potatoes.
• Carrots crush, rinse, dry the napkin and soda large.
• Bulb free from the husks, cut into small pieces.
• Clean the garlic, chop finely with a knife.
• On the bottom of the pan in which the soup will be cooked, pour the oil.
• Heat it, put onions and garlic. On a small fire, fry them until they become translucent.
• Add carrots. Cover the pan with a lid and pass vegetables for 5 minutes.
• Put the pumpkin, fill with water or broth. 5 minutes after the liquid boils, add potatoes.
• Cook half an hour or a little more - until all the vegetables are completely soft.
• Turn the contents of the pan in the puree using a blender.
• Add salt, spices, cream.
• Heat the soup on slow heat until it starts to boil. Remove the saucepan from the stove.
• On a dry frying pan, fry pumpkin seeds (purified).

When applying to the table, sprinkled with pumpkin seeds spilled on plates, separately feed the croutons.

Pumpkin puree soup with cream and ginger

• pumpkin flesh - 0.4 kg;
• onions - 0.2 kg;
• carrot - 0.3 kg;
• water - 1.2 l;
• cream (fat) - 150 ml;
• olive oil - 30 ml;
• ginger root - 15 g;
• garlic - 4 teeth;
• salt, pepper, fresh dill - to taste.

Cooking method:

• Pumpkin Clean, cut into small cubes or large soda. The stronger you grind it, the faster it will prepare.
• From the bow, remove the husk, finely cut it.
• Clean carrots, crush the same method as the pumpkin.
• Slim plates cut garlic.
• Ginger Clean, Cut the piece of the desired size. Grind it with a grater or blender.
• In a saucepan, heat the oil, put vegetables in it. Fry them for 5-10 minutes, depending on the magnitude of pieces of pumpkin and carrots.
• Fill with water, bring to a boil. Cook for 10-20 minutes. 5 minutes before readiness, add the ginger, salt and pepper.
• Grind the contents of the pan with a submersible blender.
• Dilute cream soup and return to the stove. In slow fire, bring to a boil and remove from the fire.
• Put the dill, sprinkle them with the dish when applying to the table.

The soup prepared on this recipe has a spicy taste, it is pleasant in the cool time of the year. The dish has appetizing orange, it turns out delicate and tasty. It combines well with garlic croutons and pampels.

Pumpkin soup with cream and salmon

• pumpkin flesh - 0.5 kg;
• fillet salmon - 0.4 kg;
• potatoes - 0.5 kg;
• carrot - 100 g;
• onions - 100 g;
• solid cheese - 100 g;
• creamy oil - 40 g;
• olive oil - 20 ml;
• cream (fat) - 100 ml;
• the kernel of walnuts - 100 g;
• water - how much will be required;
• salt, pepper, dill, cinnamon, nutmeg - to taste.

Cooking method:

• Pumpkin Clean the skins, cut into small slices.
• Grease the cream shape with creamy oil, put a pumpkin on it. Pour the remaining creamy oil.
• Cheese grind on the grater, pour them off the pumpkin.
• Put the outdoor in the oven preheated to 180-200, bake 15-25 minutes, depending on the pumpkin variety and the magnitude of its pieces. Remove out of the oven.
• Cleaned carrots Cut into small cubes or circles.
• Clean the bow, finely cut.
• In the pan, heales vegetable oil, fry onions in it until golden color.
• Wash the salmon fillet. Lower to boiling water, boil 15-20 minutes. Remove pieces of fish from the pan, divide into portion pieces.
• Clean the potatoes, cut the medium-sized cubes, fill with water.
• Add carrots, bring to a boil.
• Boil vegetables until they become soft.
• Place the boiled vegetables and onions in the blender jug \u200b\u200bor in the container in which you usually mix and whip the products.
• Put the baked pumpkin there.
• Add spices and glass of vegetable beam.
• The nuts are roasting on a dry frying pan, stripped with a tool, add to the rest of the ingredients.
• With the help of a blender or in any other way, turn vegetables into a homogeneous mass. Dilute the vegetable decoction to the desired consistency. Satisfy the taste.
• Add cream, stir. Put into the pan, add pieces of fish and bring to a boil, but do not boil.

Laying soup on plates, follow the salmon to all go about equally. This exquisite soup can be served not only for family dinner - it will not be ashamed to offer guests.

Pumpkin puree soup with cream has a pleasant taste, tender consistency. The presence of several completely different recipes of this dish allows you to find an option that will have to make even picky gourmet.

The classic pumpkin soup puree recipe is an integral attribute of the culinary book of Slavic cuisine. Since a long time, people have known that pumpkin is a unique product capable of providing a beneficial effect on the digestive system, to provide the body with the necessary nutrients and microelements.

In fact, the pumpkin is a very popular vegetable, from which not only porridge can be prepared, but also soups and even desserts. Pumpkin soups often prepare for young children. Although adults who are watching their health should pay attention to this simple and nutritional dish.

Let us consider several recipes for the preparation of classic and new pumpkin soups.

Classic recipe for pumpkin soup puree with cream

In the classic version of pumpkin soups prepared on water or vegetable broth with the addition of a small amount of cream. This recipe can be called the easiest. Such soup is preparing enough quickly, and all the products that we need, simple and quite affordable.

Ingredients:

• Pumpkin - 1 kg
• Water or broth - 1.5 l
• Onion onion - 2 pcs
• Carrot - 1 pc
• Garlic - 1 teeth
• Cream - 200 ml
• Creamy butter - 10 g
• Salt, ground pepper - to taste
• Muscat walnut - to taste

Cooking:

1. Pumpkin cleanse from peel and seeds and cut into large slices.
2. Carrot clean and cut cubes.
3. We fill the pumpkin and carrot with water and boil on the stove until readiness.
4. Onions cut into cubes, garlic also cut into knife cubes.
5. On the butter, fry onions until golden color. We add garlic and a fry is still half a minute until a light garlic smell appeared.
6. Pumpkin, carrots and onions mix and grind with a blender.
7. Add cream and shops to vegetables on the plate. If the soup was too thick, you can add a little water or broth.
8. Add spices and salt to taste. Cook soup puree for a couple of minutes.

Apply soup hot. Optionally, it is possible to sprinkle it with chopped greens or suck with garlic croutons. It turns out very tasty! Bon Appetit!

Calorie soup puree with pumpkin:

The calorie content of soup puree can vary from the composition and ratio of products. On average, 1 portion (300 g) pumpkin soup contains:

Calories: 102 kcal.

Fat: 5.2 g

Proteins: 3.0 g

Carbohydrates: 14.8 g

If you prefer more damp soups, you can prepare a cream puree soup from pumpkin and chicken or turkey. It is most convenient for these purposes to use bird fillets, but optionally you can boil the hammer and remove the meat from them.

Ingredients:

• Pumpkin - 600 g
• Chicken or turkey fillets - 300 g
• Onions - 1 pc
• Garlic - 1 teeth
• Carrot - 1 pc
• Cream - 100 ml
• Creamy butter - 10 g
• Pepper, salt - to taste
• Greens - to taste

Cooking:

1. Chicken or turkey fillets are drunk in salted water until ready. Get out of the broth and leave cool.
2. Pumpkin clean and cut cubes.
3. Carrots also clean and cut rings.
4. Onions roasting on cream oil until golden color.
5. We add to the bow sliced \u200b\u200bwith cubes of garlic, mix and remove the grinding of the fire from the fire.
6. Pumpkin, chicken fillet and onions connect and grind with the help of a blender before receiving a homogeneous mass. Put on the pan and add a little broth from chicken and cream. We welcome the dish, salt and pepper to taste.
7. Spill soup soup on plates and sprinkle with chopped greens. Apply to the table. We treat your close delicious and healthy dishes. Bon Appetit!

Pour soup with potatoes is obtained more saturated and nutritious. You can cook it as fall and winter. For the preparation of dishes in the winter period, pumpkin is often clean, cut into cubes and frozen.

Ingredients:

• 500 g pumpkins
• 2 - 3 potatoes
• 1 Carrot
• 1 Lukovitsa
• Glass of cream (10%)
• Spices (paprika, nutmeg, black and red pepper) - to taste
• Salt to taste

Cooking:

1. We clean and wash the pumpkin. We cut large cubes.
2. Carrot also clean and cut into large rings.
3. Boil pumpkin with carrot until ready.
4. Onions cut into cubes and fry until golden colors in a frying pan.
5. Potatoes also clean, cut large pieces and drunk.
6. Give vegetables from the water and mix with potatoes and onions. Grind in a puree with the help of a blender and shift into a deep frying pan or a saucepan.
7. We add cream in a smoothie and a little bit of broth, in which the pumpkin was cooked. I bring to a boil, salt. We add spices to your liking, weganing another 5 - 10 minutes, cover the lid and remove from the fire.

Let's give a dish hot. Optionally, it can be sprinkled with a chopped greens. Will be delicious!

Pumpkin Soup in Multicooker - Simple Recipe

Multicooker has long been an indispensable assistant of many owners. True, in a slow cooker you can simply prepare a variety of dishes, including pumpkin soup. To make creamy soup in a slow cooker enough to break all the vegetables, then remove them and grind a blender. To achieve a more piquant taste, you can pre-deliver onions right in more often, then fall asleep vegetables and put the "cooking" mode.

Ingredients:

• Pumpkin purified - 500 g
• Potatoes - 400 g
• Onions - 1 pc
• Carrot - 1 pc
• Salt, spices - to taste
• Butter cream - for frying

Cooking:

1. We clean pumpkin, potatoes and carrots, cut into large pieces.
2. Onions cut by brooms.
3. We turn on the multicooker in the "frying" mode and fry the onions on the butter to the golden color.
4. Put in the bowl of potatoes, pumpkin and carrot. Add a little boiled water or vegetable broth and put the "Cooking" mode.
5. When vegetables are stacked, we shift them into a separate container and grind with a blender.
6. We send the resulting mass back to the Multivarka Bowl and 9 minutes 10 minutes. If necessary, you can dilute the soup with a small amount of water or broth.
7. Solim and pepper soup soup to taste. Turn off the slow cooker, we close the lid and give me the dish. It is about 15 minutes - 20. To make the soup even more fragrant, you can sprinkle with it with a chopped parsley.

Serve soup should be hot. It combines well with garlic croutons or white bread. Bon Appetit!

Pumpkin soup itself is a very useful dish, which allows you to get a lot of useful minerals and microelements. If you cook it with spinach, it will become even more useful and nutritious.

Prepare pumpkin and spinach soup in different ways. Some hostesses prefer to mix and pour ingredients. Others, on the contrary, prepare pumpkin and spinach separately, after which laying mashed layers, getting a very beautiful two-color soup.

Ingredients:

• Pumpkin - 500 g
• Spinach - 2 cups
• Tomatoes - 3 pcs
• Onion - 1 pc
• Carrot - 1 pc
• Garlic - 1 teeth
• Creamy butter - 10 g
• Spices, salt, sugar - to taste

Cooking:

1. Cut onion cubes, carrot three on a grater. Garlic also cut small cubes.
2. Fry to golden onions, add carrots and garlic to it. Fry all together.
3. Tomatoes we cut and scream boiling water. Clean them from the peel and cut the pieces.
4. We add tomatoes, butter and a little boiled water to the roaster. Tow sauce 10 minutes. We taste and add salt, sugar and spices.
5. We clean and cut the pumpkin small cubes. We add to tomato sauce and all together until the pumpkin becomes soft.
6. We shift into a separate container and grind the soup to the state of the puree with the help of a blender.
7. Spinach crushing and carcass on small fire.
8. Mix the pumpkin soup with spinach and serve to the table. Bon Appetit!

The soup prepared on this recipe is very tasty and helpful. It is possible to prepare it on the basis of meat or vegetable broth, but if there is no, the usual water is suitable. Shrimps are better to leave integer, i.e. Do not grind with a pumpkin. Usually they are laid out on the bottom of the plates, covered with mashed potatoes and put a couple of tails from above to decorate the dish.

Ingredients:

• Pumpkin purified - 500 g
• Onion - 1 medium bulb
• Cooked peeled shrimps - 250 g
• Potatoes - 2 pcs
• Cream - 200 g
• Vegetable oil
• Broth or water - 600 ml
• Green onion - beam
• Ground pepper - to taste
• Salt to taste

Cooking:

1. Potatoes clean from the peel and cut into small cubes.
2. Pumpkin also cut into cubes.
3. Onions cut by storage.
4. Shrimps, if necessary, drunk and clean up to get ready-made tails.
5. In the saucepan or Kazan, pour oil and fry the bow to a light golden color.
6. Add to Luka potatoes and pumpkin, fill with broth or water and put stewed. Optionally, you can add your favorite spices, such as pepper and bay leaf.
7. When the vegetables moved, grind them with the help of a blender before receiving a puree. We pour cream, thoroughly mix, salt and pepper to taste.
8. Shrimps fry in a frying pan a couple of minutes.
9. We lay out shrimps into handouts and pour puree soup. Several tails are placed on top.

Sweep soup with chopped green onions and feed to the table. Bon Appetit!

Simple pumpkin soup with cheese

Soups with cheese have long been loved by many hostesses due to the excellent taste and ease of preparation. Cheese soups are prepared with chicken, sausages, potatoes, and even pumpkin. Let's look at how to prepare cheese puree soup from pumpkin at home. So, proceed.

Ingredients:

• Pumpkin (flesh) - 650 g
• Onions - 1 pc
• Garlic - 1 teeth
• Spices (pepper, salt, paprika, rosemary) - to taste
• Salt, sugar - to taste
• Sour cream - 2 tbsp. Spoons
• Crushed cheese - 100 g
• Creamy butter - 10 g

Cooking:

1. Pumpkin clean from the peel and cut into cubes.
2. Cheese three on the grater. To make it easier to do this, it needs to be left in the freezer for 20 minutes.
3. Cut the bulbs onions and fry on cream oil to a light golden shade.
4. Garlic rubbish with a knife and add to the bow. Fry no more than half minute.
5. We add a chopped pumpkin into the frying pan and spare everything together for about 5 minutes.
6. We pour a slightly water and carcass pumpkin until it becomes soft.
7. We shift vegetables in a bowl and grind to the state of puree with the help of a blender.
8. Return the resulting mass back to the pan, add sour cream or cream and grated cheese. Mix the soup, salt and fall asleep your favorite spices. If necessary, we pour a little boiled water.
9. We coperate the soup with cheese for another 3 - 5 minutes. Optionally, we sprinkle the greens and give a table with white bread or krutones. Bon Appetit!

A very tasty and useful puree soup can be prepared from broccoli and pumpkin. Such a wonderful Supic is obtained satisfying and welded, even without meat. In addition, it is a real storehouse of vitamins, which is especially important in winter. So, proceed.

Ingredients:

• Pumpkin (flesh) - 700 g
• Broccoli - 400 g
• Carrot - 1 pc
• Onions - 1 pc
• Garlic - 1 teeth
• Creamy butter - 10 g
• Cream - 200 ml
• Water - 500 - 600 ml
• Salt, spices - to taste

Cooking:

1. Onions cut by structures, carrots three on the grater.
2. Pumpkin we clean from the peel and cut into large slices.
3. Broccoli rinse and divide on inflorescences.
4. Fry on a butter onion to a light golden color, add chopped garlic and carrots.
5. I spread the pumpkin on the pan, fill with water so that it covers vegetables and add over broccoli.
6. Taste vegetables until they become soft. Usually it goes about half an hour.
7. Grind with a bottle and broccoli blender.
8. Cream-soup in Schill is another five minutes. We add cream, favorite spices and salt. Drink a couple of minutes and remove from the fire.

We feed the soup to the table while he is still hot. Enjoy a simple, tasty and healthy dish, which even like to children. Bon Appetit!

If you want to cook the boiling and delicious vegetable soup, be sure to try the soup with lentil and pumpkin. Preparing this dish is very easy. Raming the pumpkin is better on the vegetable broth, but for the absence of such a milk or ordinary water.

Ingredients:

• Lentil Red - 150 g
• Pumpkin - 400 g
• Onions - 1 pc
• Garlic - 1 teeth
• Vegetable Broth (or Water)
• Vegetable oil - 2 tbsp. Spoons
• Ground pepper, salt - to taste
• Ginger - to taste

Cooking:

1. Clean and cut the onion in bed.
2. Garlic ruby \u200b\u200bcubes with a knife.
3. Pumpkin cut into large cubes.
4. We rinse lentils.
5. In a deep frying pan or a scenery pass onion. At the end, add chopped garlic and ginger.
6. Lay out pumpkin and lentils. Fill with broth or water so that the pumpkin is slightly covered.
7. Mashed pumpkin on low heat until it becomes soft. Usually it takes 15 to 30 minutes.
8. Grinding soup to puree condition with a blender. Solim to taste.
9. Lay out on plates, pepper. Optionally, you can pour out soup with chopped greens or decorate with pumpkin seeds. Bon Appetit!

Diet puree soup and celery

This recipe will definitely enjoy the girls who are watching their figure. Pumpkin soup with celery is characterized by low calorie and has a lot of minerals and trace elements.

Preparing it is easy enough. For cooking, the dish is suitable as root and cherry celery. You can also give a dish new taste notes using your favorite spices, such as basil, oregano, nutmeg, paprika and others.

Ingredients:

• Pumpkin - 600 g
• Celery - 100 g
• Potatoes - 2 pcs
• Onions - 1 pc
• Carrot - 1 pc
• Vegetable oil or butter - for frying
• Water or vegetable broth
• Spices and salt - to taste
• Greens - to taste

Cooking:

1. Cut pumpkin cubes, potatoes - cubes or straws.
2. Onions cut by strokes, carrots rudder on the grater. Grinding celery.
3. Fry onions in a frying pan or in a sauinee to a golden shade, add carrots and fry for many more three minutes.
4. I fall asleep pumpkin and potatoes and please all together.
5. Pour water or vegetable broth to slightly cover vegetables.
6. Something vegetables in a saucepan or a cauldron until potatoes are welded.
7. Grind the boiled ingredients with the help of a blender and put the puree back to the scenery.
8. We bring to a boil, salt to taste and add your favorite spices. If the soup turned out to be thick, you can dilute with water or add cream.
9. Cooking soup puree for another 3 - 5 minutes, after which we sprinkle with a chopped greens and cover with a lid.

Let's eat soup to the table while it is still hot. Bon Appetit!

How to prepare pumpkin soup

Recipes cooking soup soup from pumpkin There is a huge amount. Nevertheless, they are all preparing for a similar principle. To start the pumpkin, as well as other vegetables, boiled, baked either stealing. After that, all components are crushed to the state of the puree with the help of a blender.

You can cook soups-mashed potatoes from one pumpkin, or combining it with meat, chicken, turkey, mushrooms, various vegetables and even fruits. Well complements the taste of pumpkin soup milk or cream. From spices you can use ginger, nutmeg, cardamom, pepper, rosemary, oregano, basil, paprika and more.

In the sweet puree soups, honey, nuts and dried fruits are often added. Also, a delicious dish can be obtained by adding coconut milk or wine to soup. Cheese puree soups with pumpkin are obtained more saturated and nutritious. Their taste can also be replaced by chopped greens, garlic or spices.

Similar how Zhenya Lukashin traditionally visited the bathhouse every year, I don't less traditionally cook pumpkin soup every year. This is my signature way to deal with the consequences of grabbing reflex - when I first see a pumpkin on the counter in October, I quickly grab it and Taja on the cashier, without thinking about what I would cook out of it. And at home, having broken a little bit, I decide: Well, of course, Su-Puree! Recipe take each time a new one, the benefit of their inconspicuous amount. This year decided to try puree soup from cream. The recipe is very simple, minimum of products. And who would have thought that he was so tasty. I didn't even add any seasonings. If you want, you can put thyme, but in fact, the taste of soup is absolutely self-sufficient. Delicate, creamy, fresh. In order for the cream to reveal all their flavoring potential, a pair of potatoes is added to the soup (with a potato cream form some kind of magical union, forcing the eats of soups with saucepans and the next day to cook a new portion).

Ingredients:

• Pumpkin - 800 g - 1 kg,
• Carrots - half small
• Bulbs - 2 medium sizes,
• Garlic - 4 teeth,
• Potato - 2 pieces,
• 500 ml of water,
• 1 cup of cream,
• Salt - to taste (I put 1 teaspoon with a slide),
• Vegetable oil for frying

Method for cooking soup-puree from cream pumpkin

This soup is very simple to prepare, like most soup-purees. Most of all I like that you do not need to smallly shine. I cut onion with large cubes, garlic is also rude enough, lay out in a saucepan, add vegetable oil and fervently to a light golden shade. Pan from stainless steel with a thick bottom - you can cook in it, and fry. If you are going to cook pumpkin soup in the usual enameled saucepan, then fry vegetables separately, in a skillet.

While the bow with garlic is fried, I cut off a piece of weight about 1 kg from a large pumpkin. Pumpkin my varieties are batter, it has the shape of a bottle and the upper narrow part of it without seeds, solid flesh. See the droplets on the cut? This is juice.

Cut from pumpkins thick peel is more convenient, putting a piece of pumpkin on the board vertically. Next, we do the knife as if we remove with the chip. Turn a piece of pumpkin as you clean.

Pumpkin itself is very juicy and easily cut.

We lay out in a saucepan or in a pan, where the onions with garlic, pieces of pumpkin and a rough chopped carrot have already managed to roast.

Fry for another five minutes, stirring. During this time, clean potatoes. We mix all together: onions, garlic, pumpkin, carrots and potatoes in a saucepan.

Fill with water. There is no water to pour a lot. I poured 500 ml (these are two complete 250 gram glasses). The fact is that pumpkin will give a lot of juice and the soup will not be very thick.

We put the saucepan on the stove and cook until potatoes are ready. I went to this exactly 20 minutes.

We take a blender and smash the welded vegetables along with the broth in the puree. At this stage, I saline soup soup. I had enough one teaspoon salt. You are focused on your taste. Soup can and need to try.

Mix and put on fire again. Our task to give a soup-puree from pumpkin to warm up, but prevent boiling. As soon as the first bubbles appear on the surface, we immediately remove the soup from the fire.

You can spill on plates and serve to the table. For example, with white bread crackers. Or with boiled shrimps (6-7 pieces per serving).

Bon Appetit!

Pumpkin - universal vegetable. It is used to prepare a variety of dishes, from soups and second dishes to salads and desserts. We will turn our attention to. It's just a find for those who follow their figure, because the pumpkin soup is low-caloriene and nutritious. Pumpkin soup is perfect for baby food. On the pumpkin kids there are no allergies - is it not happiness for parents?

Pumpkin soup is easy and fast, especially if it is soup soup or cream soup. A little longer, you have to tinker, preparing a baked pumpkin soup, but the result will surprise you, because in addition to the preservation of many useful substances, the baking reveals the taste of all products in a new way. For a festive table or dinner dinner, pumpkin soup can be spectacular to serve in half pumpkins using it as a soup.

Pumpkin SUP with shrimp

Pumpkin contains many useful vitamins and trace elements, well relieves swelling, an excellent dietary product. Shrimps are a storage protein and minerals, especially a lot of iodine - almost 100 times higher than its content in beef. Connect these two useful products and prepare pumpkin soup with shrimps. The soup recipe will enjoy women with its originality and simplicity, and guests and family members are an aroma and extraordinary taste.

We need:

• 300-400 g pumpkins
• shrimps (to taste)
• 1 carrot
• 2 Luke Heads
• butter
• 3 cloves garlic
• cream
• sweet pepper
• basil

Cooking:

1. Let's clean the pumpkin, fill it in a saucepan, cover with a lid, put on a small fire.
2. Sweep the frying pan on the butter, spread garlic and peeled shrimps on it. We prevent the products in the pan until shrimp, the shrimp, the fire and lay out the contents on the plate.
3. We cut onions, rub the carrots and add everything to the pumpkin. Cooked vegetables grinding blender. I put the resulting mashed potatoes into the pan, add water and seasonings and let it rush to rush.
4. Shrimps will be added in a saucepan after 15 minutes, and let it stand for another 3 minutes on weak fire. Get quit. After that turn off the fire.
5. Spill on the plates, pour cream from above. This pumpkin soup can be served with shrimps and chicken meat. It all depends on personal preferences, it is equally delicious, the main thing is to comply with the proportion and make it properly.

Pumpkin vegetable soup with cream

The gentle puree soup from pumpkin with stunning taste and aroma will forever conquer your heart. Especially such a soup love kids.

For the preparation of vegetable soup-puree from pumpkin with cream you will need the following ingredients:

• Pumpkin - 500 grams.
• Potatoes - 2 medium tuber.
• Carrot - 1 piece.
• Milk cream - 100 ml.
• Cheese - 100 grams.
• 
  

Preparation Instructions:

1. Pumpkin cleanse from the peel, remove the seeds and cut into small cubes. Potatoes and carrots are also cleaning, thoroughly and cut.
2. Ship vegetables and pumpkins in a saucepan, pour cold water, salt, put on fire and boil until readiness.
3. After all the ingredients become soft, the pan is removed from the fire. Vegetable broth drain into a separate pan, and pumpkin and vegetables are shifted in a bowl and pureed with a blender.
4. Returning a vegetable puree in a saucepan, we pour milk cream and 250 ml. Vegetable broth. Put the saucepan on a slow fire.
5. I rub the cheese on the grater, add to the soup, mix thoroughly. To taste Solim, add spices and seasonings. We are waiting until the cheese is completely melted, and remove the saucepan from the fire.
6. Ready soup spill over the portion plates and serve on the table.
7. Optionally, you can decorate the soup finely chopped greens or croutons of white bread.

Vegetable puree soup from pumpkin with cream is ready! Bon Appetit!

Shrimp pumpkin soup

Very original pumpkin soup with exquisite taste will be a wonderful decoration of your dining table.

To prepare soup from pumpkin with shrimps you will need the following Ingredients:

• Pumpkin - 500 grams.
• Shrimps - 150 grams.
• Milk - 1 cup.
• Creamy oil - 15 grams.
• Salt, black ground pepper, spices and seasonings to taste.

How to prepare pumpkin shrimp soup:

1. From pumpkins, we cut the peel, clean the seeds, rinse under running water. Then cut the pumpkin flesh with small cubes. Sliced \u200b\u200bpumpkin shifted into a saucepan, salt, fill with two glasses of cold water and put on fire. Boil pumpkin until soft.
2. In another pan, we pour cold water, put on fire, add a bay leaf, black peas and salt, bring to a boil. Lower shrimps in boiling water, cook for ten minutes. Then we drag the water, the shrimps are cooling.
3. Cooled shrimps free from the shell. Fresh dope greens are rider under running water, we dry and finely rub.
4. After the pumpkin became soft, make a puree from her with a blender. Pumpkin Puree Solim, add black ground peppers, spices, seasonings and finely chopped greenery of dill, mix and put on a slow fire, bring to a boil.
5. At this time, milk heats milk in the microwave oven. We pour milk into a boiling soup, add butter, mix, warming up within a few minutes and remove from the fire.
6. Ready soup spill on plates, put shrimps into each plate and serve on the table.

Pumpkin soup with shrimps is ready! Bon Appetit!

Pumpkin Soup with Fish

A very original pumpkin soup recipe with fish is pretty simple in preparation. Such soup is delicious, thick and very saturated, and the creamy fragrance gives him sophistication.

For the preparation of pumpkin soup with fish you will need the following ingredients:

• Pumpkin - 500 grams.
• Potatoes - 3 medium tubers.
• Carrot - 1 piece.
• Onions - 1 head.
• Hot smoked cod - 400 grams.
• Milk cream - 250 ml.
• Salt, black ground pepper, spices and seasonings to taste.

How to cook fish soup with pumpkin:

1. In the pan, we pour four cups of cold water, put on fire and bring to a boil. From pumpkins, we cut the peel, clean the seeds, cut the pulp in small pieces. Carrot clean, thoroughly and cut into small cubes.
2. The onions purify from the husks, rinse and finely shinku. Grinding pumpkin and vegetables are lowered into boiling water, boil until soft.
3. In the meantime, we will deal with the preparation of fish. With cod remove the skin. Separate meat from bones and cut into small pieces.
4. Wood pumpkin and vegetables get out of the broth with the help of a noise. Vegetable broth are filtering through the sieve into another pan. Clean the potatoes from the peel, rinse and cut into small pieces. We put the chopped potatoes in a saucepan with vegetable broth, salt and put on fire. Boil potatoes until readiness.
5. Boiled pumpkin and vegetables with a blender grinding to a puree state. The resulting vegetable puree is shifted in a pan with broth and potatoes. Then we pour into the dairy cream soup and add the separated fish, add spices and seasonings, mix and warm it all together for a few more minutes, then remove from the fire.
6. Ready soup spill on the portion plates and serve on the table, decorating a finely disturbed greens.

Pumpkin soup with fish ready! Bon Appetit!

Cold raw pumpkin soup

We bring to your attention the recipe for the maximum useful soup, in the process of preparation of which pumpkin and vegetables will not be subject to thermal processing. And, as you know, in raw vegetables, all variety of vitamins and minerals is preserved. In addition, such a cold soup will become the perfect option for lunch in the summer heat when you do not want to stand at the stove and eat hot dishes.

For the preparation of cold soup from raw pumpkin, you will need the following ingredients:

• Pumpkin - 250 grams.
• Carrot - 1 piece.
• Garlic - 1 slices.
• Celery stalk - 1 piece.
• Pumpkin seeds - 50 grams.
• Milk - 150 ml.
• Salt, black ground pepper, spices and seasonings to taste.
• Fresh dill greens - to taste.

How to cook raw pumpkins soup:

1. From pumpkins cut the peel, cut the seeds, rinse with cool water. Pumpkin pulp cut into small pieces.
2. Carrot, too, we clean from the peel, thoroughly, finely cut or rub on a large grater. Celery stem is clean, pour a few minutes with boiling water, cut. Cleaning garlic from the husk, rinse and skip through the garlic cattle.
3. Pumpkin seeds can be bought, but you can use those that were in the pumpkin. Raw seeds will need to be thoroughly rinsed and pour boiling water for twenty minutes.
4. All prepared vegetables, pumpkin and pumpkin seeds shift in the bowl of the blender. We pour there with a glass of boiled water and milk, add salt, black ground pepper and spices to taste. Beat all the ingredients in a cup to a puree state.
5. Fresh dill greens rinse, we dry and finely rub.
6. Ready soup spill in plates, decorated with a finely disturbed greens and serve to the table.

Cold soup from raw pumpkins is ready! Bon Appetit!

Pea pumpkin soup

A very original recipe for the preparation of pea soup with a pumpkin will become a chopstick for vegetarians and people who stick or diet food.

To prepare a pea soup with a pumpkin you will need the following ingredients:

• Broken dry peas - 250 grams.
• Pumpkin - 200 grams.
• Carrot - 1 piece.
• Onions - 1 head.
• Kefir - 150 ml.
• Table mustard - 1 teaspoon.
• Vegetable oil - 2 tablespoons.
• Salt, black ground pepper, spices and seasonings to taste.

How to prepare pea soup with pumpkin:

1. Peas must be pre-soaked in cold water overnight. Cleaning the carrots from the peel, we rinse under running water and cut into small pieces. The onions purify from the husk, rinse, do not need to cut.
2. Pumpkin we clean from the peel, cut the seeds, cut the flesh with pieces.
3. Nabulti pea, pumpkin, carrots and onions boil until readiness. Onions then throw off. Make sure that the peas are good at rushing. As needed in the cooking process, it may have to pour water. When all the ingredients are decorated, removing the saucepan from the fire. If there is too much liquid, it will need to merge.
4. Now with the help of a blender, we turn boiled vegetables into a puree mass. If the soup turned out to be too thick, you can dilute it with milk, broth or water and warm up on slow heat again. We add salt, spices, mix.
5. Separately prepare refueling from kefir, vegetable oil, mustard and spices. Ready soup spill on plates, refuel and serve on the table.

Pea soup with pumpkin is ready! Bon Appetit!

Prepare delicious pumpkin soup

Pumpkin refers to the number of universal vegetables, from which you can cook almost everything - from the first courses to baking and desserts. But it's best to get soups. They are not only easily boiled and overlooked surprisingly delicious, but are a real find for those who follow their figure.

All useful elements are preserved in these dishes, and their regular use allows you to maintain a good mood and always be in excellent shape.

Pumpkin Pumpkin Recipe

Pumpkin puree soup can even prepare a beginner culinary, while pumpkin is successfully combined with the most different vegetables and is well complemented by seasonings and crackers.

Ingredients:

• Pumpkin - 0.5 kg.
• Broth or water - 3 glasses.
• Onions - 1 pc.
• Creamy butter - 1.5 tbsp. l.
• Curry - 1.5 h.
• Salt - your taste.

Cooking method:

1. Pumpkin cut into small pieces of arbitrary shape. 1 tbsp. l. Oils calm in the cauldron or a pan with thick walls, add chopped onions and tip.
2. In the cooked roaster, we put the remaining oil, curry, pumpkin, pour broth or water, salt and after boiling, cook about 20 minutes.
3. Next, we remove the soup from the plate and, after cooling, brought to the blender to the state of the puree.
4. You can serve a dish with croutons or cheese.

Preparation of pumpkin soup with cream

The combination of cream and pumpkins is considered classic, and the soup of these ingredients is obtained saturated and easily absorbed by the body.

Ingredients:

• Pumpkin purified - 0.6 kg.
• Onions - 1 pc.
• Carrot - 1 pc.
• Sunflower oil or olive - 2 tbsp. l.
• Cream - 0.5 glasses.
• Garlic - 2 teeth.
• Ginger ground - 1 tsp.
• Salt - 1 tsp.
• Water - 1 l.

Cooking method:

1. Vegetables cut into cubes and fry on oil about 10-15 minutes.
2. We put in a saucepan, season with ginger and salt, fill with water and cook about 20 minutes, and then bring to the state with a puree blender or potatoes.
3. We pour into the resulting cream soup.
4. The dish is served with fresh cilantro or crackers.

Cooking pumpkin soup in a slow cooker

There is nothing easier than to cook pumpkin soup in a slow cooker, because you only need to chop vegetables and fold them into the bowl, and everything else will make it for you.

Ingredients:

• Pumpkin - 0.5 kg.
• Carrot - 1 pc.
• Potatoes- 3 pcs.
• Onions - 1 pc.
• Broth - 0.5 liters.
• Garlic - 2 tooth.
• Vegetable oil - 2 tbsp. l.
• Salt, black pepper - to taste.

Cooking method:

1. We cut vegetables and fry them on oil in the "Baking" mode for 10 minutes.
2. We fill with broth, put a multicooker in the "quenching" mode and are preparing about 1 hour.
3. The prepared soup is brought by a blender to the status of mashed potatoes, pour the rest of the broth to the consistency you need, put salt and pepper.

Cook pumpkin soup with chicken

Ingredients:

• Pumpkin - 0.5 kg.
• Chicken fillet - 0.5 kg.
• Onions - 1 pc.
• Potatoes - 2 pcs.
• Creamy oil - 20-30 g.
• Celery green, nutmeg and salt - to taste.

Cooking method:

1. Fillet fill with water and cook until readiness.
2. Vegetables cut the cubes of the same size.
3. In the caulk, we melt the oil, fry the onions, add potatoes and a few more minutes.
4. We put in the resulting pumpkin and prepare until it becomes brighter.
5. We pour chicken broth in vegetables - so that it covers them completely, and then cook until complete readiness.
6. Cool and pouring with a blider or blender.
7. Add chopped fillet, seasonings, bring to a boil and remove from the stove. Read more:

How to cook pumpkin soup with cheese?

Cheese gives a pumpkin soup piquancy and unusual taste, the dish is obtained more denim and satisfying.

Ingredients:

• Pumpkin - 0.5 kg.
• Onions - 1 pc.
• Potatoes - 3 pcs.
• Melted cheese - 100 g
• Garlic - 2 tooth.
• Creamy oil - 20-30 g.
• Broth or water - 1 l.
• Paprika and black pepper - on the tip of the knife.
• Salt to taste.

Cooking method:

1. Pumpkin cut into cubes, poured with broth or water and cook about 10 minutes, add potatoes and bring until readiness.
2. While vegetables are cooking, the onions are frying on the oil, and then put it in the soup together with spices, garlic and salt.
3. Slightly cool, pouring to homogeneity and put on fire again.
4. After boiling, add chopped cheese and let him melt.
5. Serve with crackers and fresh greens.

Pumpkin - universal vegetable. It is used to prepare a variety of dishes, from soups and second dishes to salads and desserts. We will turn our attention to pumpkin soup. It's just a find for those who follow their figure, because the pumpkin soup is low-caloriene and nutritious. Pumpkin soup is perfect for baby food. On the pumpkin kids there are no allergies - is it not happiness for parents?

Pumpkin soup is easy and fast, especially if it is soup soup or cream soup. A little longer, you have to tinker, preparing a baked pumpkin soup, but the result will surprise you, because in addition to the preservation of many useful substances, the baking reveals the taste of all products in a new way. For a festive table or dinner dinner, pumpkin soup can be spectacular to serve in half pumpkins using it as a soup.

Here are some of the advice of experienced cooks that will help you prepare a really tasty and useful pumpkin soup. Before cooking soup with chicken or veal, meat can quickly fry in a grilled oil to a golden crust, it will give the soup a special taste and aroma. By adding cream to the soup, remember calorie, but, nevertheless, the fat cream, the more tastier the soup is obtained. When feeding pumpkin soup can be sprinkled with greens, fried pumpkin seeds, croutons from rye or wheat bread or grated solid cheese.

Ingredients:
500 g pumpkins,
1 bulb,
3 stack. vegetable broth,
1 stack. cream
2 tbsp. vegetable oil
150 g of solid cheese,
2 tbsp. butter
Greens, salt, pepper - to taste.

Cooking:
Cut the pumpkin in half, remove the seeds, lubricate with vegetable oil from the inside and put on the baking sheet down. Put the baking sheet in the oven preheated to 180 ° C for 1 hour. Meanwhile, fry on the butter onions to transparency. Clean the pumpkin from the peel and add to the bow, fry a little and pour the broth. Cushion on low heat under the lid for 15 minutes. Then purirate the blender, pour cream, warm, but do not boil, remove from the heat and add a squeezed cheese. Stir and serve with greens.

Ingredients:
1 small pumpkin,
2 bulbs,
1 Garlic Head,
1.5 l vegetable broth,
1 bay leaf,
1 tsp. brown sugar,
1-2 Ch.L. Curry Powder
½ CHL Ground cinnamon
¼ ChL Ground nutmeg,
1 stack. natural yogurt or low-fat sour cream,

Cooking:
Pumpkin Cut in half and put down the cut down on the baking sheet. Onions Clean the husks and cut to the quarter. Garlic, not cleaning, wrap in foil. Put vegetables on the baking sheet and bake at a temperature of 180 ° C for an hour. Give a little cool, scream pumpkin flesh into a saucepan, squeeze the garlic of husk, add a bow and purilate a blender to homogeneity. Add broth, spices to taste, bring to a boil and tailor on slow heat for 10 minutes. Remove from the fire, add sour cream and mix.

Ingredients:
1 kg pumpkins,
2 bulbs,
2 green apples,
3-5 cloves of garlic,
1 tsp. Curry Powder
Salt, white ground pepper, greens - to taste.

Cooking:
Purified pumpkin flesh and potatoes Cut pieces. Onions and garlic shredtit. In a saucepan, heat vegetable oil, fry the onions before transparency, add pumpkin and garlic and fry on strong fire for 5 minutes, then put potatoes and fry everything together for another 5. Pour hot water (approximately 1-1.2 liters), bring to a boil , reduce heating to medium and boil for 15 minutes. Then pureed with a blender, add salt and pepper to taste. Purified apples Cut into cubes and fry on the hot oil, sprinkled with salt, pepper and curry powder, for 2-3 minutes to golden color. Serve soup, putting in each plate of 1 tbsp. Apples and sprinkled with greens.

Ingredients:
500 g of hot smoked fish,
500 g pumpkins,
3 potatoes,
2 tomatoes,
1 bulb,
1 carrot,
200 ml 10-20% cream,
1 tsp. Mixtures of peppers,
Salt to taste.

Cooking:
Purified pumpkin, potatoes, carrots and onions Cut into cubes and boil in boiling salted water for 5-7 minutes. Flip on the sieve. Tomatoes will assign a cross-closer, scold with boiling water, immediately cool in ice water and remove the skin. Wipe the boiled vegetables and tomatoes through the sieve and break into the saucepan. Separate fish along the ridge, remove all bones. One fillet grind, replenish with pieces. Add fish to vegetables in a saucepan, pour cream, mix, bring to a boil and immediately remove from the fire. Add spices, cover with a lid and give it in size 10 minutes.

Ingredients:
1 kg pumpkins,
500 g tomatoes,
1 Red bulbs,
5-6 cloves of garlic,

1 rosemary twig,
1.2 liter of vegetable broth.
For crouthing:
12 french baguette slices
5 tbsp. vegetable oil
1 yolk,
1 tbsp. red wine vinegar
1 garlic clove,
1 sharp pen,
100 g of solid cheese.

Cooking:
Clean the pumpkin and cut it with cubes. Also cut the onions as cubes. Tomatoes and crude cloves of garlic wash. Fold all the prepared products on the baking sheet, add rosemary twig, water and put the oven to the oven heated to 220 ° C for 30-35 minutes. Finished vegetables remove out of the oven, put a pumpkin in a blender, add onions, peeled from the skin of tomatoes and squeeze garlic out of the skin. Grind into a homogeneous creamy mass, pour into the pan, add broth and bring to a boil. Remove from the fire, spray and pepper and cover the lid. Prepare croutons: garlic and acute pepper grind and scroll with a pinch of salt. Add yolk and vinegar and beat the wedge. Continuing to beat, add the oil. Lubricate pieces of bagueta received sauce, lay them on the baggage and put it in a temperature of 180-190 ° C for 5 minutes. Finished croutons Sprinkle with cheese.

Ingredients:
600 g pumpkins,
3-4 carrots,
150 g of raisin
150 g of walnuts,
4-5 tbsp. butter
200 ml of 20% cream,
Salt, white ground pepper - to taste.

Cooking:
Clean the pumpkin and carrots, cut into cubes and put out for 10 minutes by 1 tbsp. Butter. Pour 1 cup of hot water and negotiate 10 minutes. Purty soup with a blender, add cream, salt and pepper. Stir and warm up to boil, but do not boil. Remove from the fire. Meanwhile, nuts are large, raisins rinse and dry. Fry nuts and raisins on the remaining creamy oil and add to the soup.

Ingredients:
250 g pumpkins,
250 g of zucchini,
4-5 large champignons,
2 cloves of garlic,
3-4 tbsp. sour cream
1 Lukovitsa Shalot,
100 ml of white dry wine,
800 ml of vegetable broth,
1 tbsp. butter
Salt, greens, lemon juice - to taste.

Cooking:
Pumpkin and zucchini clean and cut into cubes. Leek-shallots and garlic grind and fry at half the cream oil rate until transparency, add pumpkins and zucchini and put out, stirring for 5 minutes. Pour wine and negotiate for 1-2 minutes on high heat. Add broth and boil, reducing the heating, for 20 minutes under the lid. Then purirate the soup with a blender, add lemon juice to taste, spray, pepper, add sour cream and warm up, without bringing to a boil. Cover the lid. Mushrooms cut into slices and fry on the remaining oil for 2-3 minutes, add greens, salt and pepper. Serve soup, lay out mushrooms with greens.

Ingredients:
400 g pumpkins,
1 small chicken,
2 carrots,
2 bulbs,
8 bacon slices,
8 potatoes,
3-4 tbsp. vegetable oil
Salt, pepper, olive herbs, bay leaf, cumin, sesame - to taste.

Cooking:
Wash the chicken, remove the skin, fill with cold water, salt, add a bay leaf, carrot, pepper peas and weld broth. Pumpkin and potatoes Cut into cubes, add herbs, cumin, vegetable oil and red ground pepper to taste and weld in a small amount of salted water. In the dry pan, fry bacon, remove it and fry the onions to the golden color in the remaining fat. With chicken carcass, remove the meat and cut into pieces. Boiled vegetables Purise with the help of a blender, add meat to them, warm up a little and burst into plates. Put bacon slices in each plate, fried onions and sprinkle sesame seeds.

Ingredients:
400 g pumpkins,
4 tbsp. vegetable oil
3-4 carrots,
2 tsp Curry Powder
2 bulbs,
Milk - how much will required
Salt, pepper - to taste.

Cooking:
Onions fry on a hot vegetable oil until golden colors, add 1.5 liters of hot water, bring to a boil and put the chopped carrots and potatoes. Sung and talk for 5 minutes. Then add pumpkin sliced \u200b\u200bby cubes, and boil another 5 minutes. Remove from the fire and purirate with the help of a blender. Pour milk (to the desired pitch density), boil, remove from the heat and add curry and pepper to taste. Serve with white bread croutons.

Ingredients:
6 stack. sliced \u200b\u200bsmall pumpkin cubes
400 g of soft cream cheese (or 3-4 conventional drown raw),
1 bulb,
2 tbsp. butter
3 stack. water,
4 broth cubes,
½ CHL Olive herbs
¼ ChL black hammer pepper
Salt to taste.

Cooking:
On the butter, spasore onion until soft, add pumpkin, hot water, cubes of broth and spices, bring to a boil and welcome for 20 minutes. Wipe the soup through a sieve or purricae with the help of a blender, add creamy cheese and warm, stirring, before melting cheese. Do you boil! Serve with greens and croutons.

Ingredients:
250 g of thin noodle,
1.5 kg pumpkins,
2 bulbs,
3 tbsp. butter
100 ml of cream,
¼ ChL red sharp ground pepper
Salt, black ground pepper - to taste.

Cooking:
Leave noodles in boiling salted water and leak on the sieve. Pumpkin and onions Cut the cubes and fry up the golden crust on the oil. Pour water so that it covers vegetables, add spices and salt and weld until soft. Ready Soup Purise with a blender, add noodles and cream and warm up to a boil.

Ingredients:
500 g pumpkins,
2 potatoes,
1 bulb,
2-3 cloves of garlic,
1 red sharp pen,
1 stack. tomato juice
100 ml of cream,
2 tbsp. vegetable oil
Salt, black ground pepper, nutmeg - to taste.

Cooking:
Fry on the vegetable oil onion, garlic and acute peppers for 3-5 minutes. Cut pumpkins and potatoes by cubes, add to the fried vegetables, pour 2 glasses of water and season with spices. Heat under the lid on medium heat for 20 minutes. Finished soup wipe through a sieve or purricae with a blender, add tomato juice and cream and negotiate another 5 minutes. Serve with greens.

Ingredients:
600 g pumpkins,
200 g of chicken minced
1 l chicken broth,
1 bulb,
1-2 clove of garlic,
2 tbsp. vegetable oil
2 cm ginger root,
Salt, black ground pepper, greens - to taste.

Cooking:
Cook pumpkin in chicken broth for 10-15 minutes. While pumpkin is boiled, chicken stuffing salting, stick to taste and form meatballs. Fry chopped onions and garlic on vegetable oil to golden color, shock to pumpkin and negotiate minutes 2. Then wipe the finished soup through the sieve. Put on fire again, bring to a boil and lower meatballs into the soup. Boil until readiness for 10 minutes, add a squeezed ginger, greens, salt and pepper to taste.

Ingredients:
4-6 pcs. Chicken leg (by the number of pots),
600-800 g pumpkins,
4-5 potatoes,
3-4 cloves of garlic,
1-2 carrots,
2 l of water,
Salt, pepper - to taste.

Cooking:
In boiling water, boil the chicken legs until readiness, salt at the end of the cooking. Cut vegetables with cubes and spread the pots. Remove the legs of the broth, put one in the pot and fill the broth, without topping the edge of about two fingers. Close the covers and put the oven-heated to 220 ° C for 1 hour. Serve in pots, sprinkled with greens.

Ingredients:
1.5 l vegetable broth,
500 g pulp pumpkin,
1 bulb,
2-3 cloves of garlic,
½ sharp red punch,
1 potato,
120 ml of oily cream,
1 tbsp. squeezing ginger
1 small pumpkin ("soup").

Cooking:
In a saucepan, herald broth, put pumpkin, sliced \u200b\u200bby cubes, and the remaining ingredients and bring to a boil. Reduce the heating and boil without closing the cover for 40 minutes. Spicy pepper remove. Pumpkin- "Publitsa" Cut in proportions 2: 1, remove the "cover" and remove the seeds and pulp. Lubricate from the inside by oil, put it in a cold oven, turn on the heating and bake for 30-50 minutes. In the meantime, pureed pumpkin soup or wipe it through a sieve, warm it for 10 minutes, pour cream, mix and break the soup into the baked pumpkin. Sprinkle with fasched pumpkin seeds or cheese and serve to the table.

Enjoy your appetite and new culinary discoveries!

Larisa Shufkaykin