Pumpkin is a beautiful ornamental plant, and you can feed a whole family with such a “berry”! Ron Wallace, a farmer from Rhode Island, raised a 2009 pound fruit and set a world record. More reminiscent of not an edible fruit, but the carriage of the fairy-tale heroine Cinderella. Pumpkin is good and a set of nutrients, and impressive size, and taste. One pumpkin can make dinner! In the culinary sense, pumpkin is unique and universal at the same time: it is used for the preparation of desserts, appetizers, salads, main dishes and soups. Pumpkin soup is healthy and nutritious: in addition, the dish is easy for the stomach, so everyone can eat it. Speaking about making pumpkin soup, it should be said that all recipes are simple and do not require special preparation, so any housewife will cope with this task.

Pumpkin Soup - Food Preparation

The fruit should be selected depending on the characteristics of the dish: for example, when preparing to serve soup directly in a pumpkin, it is necessary to prepare a medium-sized fruit. In addition, it should be noted that the pumpkin should be placed in an oven or microwave. Choose a bright orange ripe pumpkin to make the dish juicy and tasty. Pumpkin soups are colorful and vibrant, especially if you use ripe fruits. Fragrant nutmeg pumpkin will make the soup especially delicious. Pumpkin can be used raw or pre-baked in the oven. The fruit is baked whole or cut: for example, chefs believe that the flavor and color of the pumpkin are better manifested.

Pumpkin soup - the best recipes

Recipe 1: Pumpkin Cream Soup

This dish is not only attractive in appearance, but also surprisingly healthy. Delight your loved ones with an unusual pumpkin cream soup, at the same time and supporting the body with a storehouse of vitamins, which the orange fruit is so rich in. It takes 40 minutes to cook this dish.

Ingredients:
  Pumpkin - 1 pcs.
  Carrots - 1 pc.
  Onion - 1pc.
  Chicken fillet - 250 gr.
  Cream 15% fat - 200 ml.
  Salt, pepper - to taste

Cooking method:

1. The upper part of the pumpkin needs to be cut in zigzag movements and remove the “cover”. Remove seeds from the fruit with a spoon or knife. Part of the pumpkin pulp should be removed so that the walls become a little thinner, and the pulp will come in handy later.
2. Chicken fillet cut into pieces and boil until cooked in the microwave or on the stove. After cooking chicken, carrots with onions are added to it, previously fried in sunflower oil. Add the pumpkin pulp without seeds to the soup and salt to taste. Put it on the stove again and cook until the vegetables are soft.
  3. We transfer the prepared soup to the pumpkin and add the cream. Right in the pumpkin “container”, whip the cream soup with a blender to a homogeneous consistency, and then place it in a microwave or oven, and heat it so that the pumpkin slightly starts to juice. In the finished soup, you can add a piece of butter. The soup is ready! Enjoy your meal!

Recipe 2: Nutmeg Pumpkin Soup

This soup can be called pacifying and amazing. A great choice for a hearty dinner: it is worth complementing the dish with green salad and fresh bread. Nutmeg pumpkins are usually small in size and have a hard peel. The shape of the nutmeg fruits resembles an acorn, but if you do not find this type of pumpkin, the pulp is ordinary. It takes about an hour and a half to prepare the dish.

Ingredients:
  Butter - 2 tbsp. spoons
  Leek - 2 pcs.
  Onion, finely chopped - 1 pc.
  Diced potatoes - 1 pc.
  Nutmeg Pumpkin - 2 cups Pulp
  Carrots - 1 cup finely chopped vegetable
  Green apple, sliced \u200b\u200b- 1 pc.
  Chicken stock - 1 liter
  Dry white wine - ¼ cup
  Cream 10% fat - ½ cup
  Ground nutmeg - ¼ tsp
  Chives - 2 tablespoons chopped greens

Cooking method:

1. Butter should be melted in a large saucepan over low heat and add the chopped leek. Simmer until leek is soft and translucent - about 5 minutes. Add pumpkin, potatoes, carrots, apple and chicken stock and cook on the fire.
  2. After the broth is brought to a boil, the fire should be reduced to medium and cover. In this state, the soup is cooked for about 20 minutes until the vegetables are ready.
  3. Chop the cooked soup portionwise in a blender or gently knock the soup right in the pan. After turning the soup into mashed potatoes, it is poured into a pan and cream and wine are added. Season the dish with salt, pepper, nutmeg and simmer for 5 minutes. The dish is served hot, garnished with chopped green onions.

Recipe 3: Vegetable Soup with Pumpkin

Very healthy meat-free soup with sour cream. Tasty and easy! You can turn the soup into mashed potatoes using a blender. Soup preparation time is a little over one hour.

Ingredients:
Pumpkin pulp - 1.2 kg.
  Butter - 1 tbsp.
  Onion - 1pc.
  Potato - 4 pcs.
  Carrots - 2 pcs.
  Water - 3 cups
  Salt, pepper - to taste
  Bouillon cubes - 2 pcs.
  Sour cream - 150 ml.

Cooking method:

1. Vegetables - cut carrots, potatoes and pumpkin in large cubes. Onions must be fried in butter until softened. Add vegetables and simmer all the ingredients for about 5 minutes, and then fill with water and add the broth cubes. For about 40 minutes, the soup is simmered in a saucepan with the lid closed.
  2. Puree the soup with a blender, trying not to spatter. We taste the dish for taste, adding salt and pepper to taste. Remove from heat and add sour cream, and after that the soup is slightly warmed up, but not brought to a boil. Otherwise, sour cream will curl up.

- Before cooking, the fillet can be fried in oil to give the soup a special taste, and the nutritional value of pumpkin soup depends on the fat content of the cream.

- If you plan to have dinner in the near future, choose this recipe: it does not require special efforts, and the dish turns out to be tasty and healthy. Use a blender at minimum speed so as not to get dirty, and if you do not have the knack for making cream soup, then it is better to grind the ingredients in batches.

- At the end, you can sprinkle the soup not with green onions, but with rye crackers or toasted cheese toasts. Watch the cooking time so that the soup does not turn into mashed potatoes ahead of time.

In a stewpan, chopped onions in vegetable oil should be safer. Keep it on fire until lightly browned and soft.

Cut the pumpkin into small pieces and send it to the container for sautéing. Add salt and pepper to taste.

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

For pureeing, you can use a submersible or stationary blender. I like the second option more. Grinds perfectly.

Here is such a uniform, beautiful and mouth-watering soup

Such a lean pumpkin soup puree can be easily prepared in a slow cooker. Use the "Fry" mode for sautéing and "Stew" for cooking pumpkin.

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

Many affordable vegetables are healthier than expensive delicacies. They also include pumpkin, to which our ancestors treated with great respect. In almost every house all kinds of dishes were prepared from it. Not all modern housewives treat pumpkins with the same reverence as their grandmothers and great-grandmothers. Pumpkin dishes are not on the table in every family. The reason often lies in the fact that novice cooks do not know quite a lot of recipes for preparing dishes from this vegetable. Do not think that only porridge can be cooked from it. The first pumpkin dishes are no less tasty and refined than from cauliflower, broccoli and similar products. Pumpkin cream soup with cream is able to turn your mind about the “queen of the garden”: having tried it, you will almost certainly start to include it often in the family menu.

Cooking features

Compared to other vegetables, pumpkin is boiled for a rather long time, but this should not stop the cook who wants to feed the household a tasty and sophisticated mashed soup from this vegetable. The cooking process itself is not very difficult, even an inexperienced housewife will cope with it.

• Do not choose thick-skinned pumpkin for making soup puree: it has coarse fibers and it boils for a long time. For creamy soup, nutmeg varieties with a gentle flesh are most suitable.
• Given that the pumpkin is cooked longer than other vegetables, it is laid in the soup first or cooked separately. In the latter case, it is a good idea to bake this vegetable - so the pumpkin will retain the maximum amount of nutrients.
• To obtain a creamy consistency, the products that make up the dish are crushed to a puree state. This should be done after they are sufficiently boiled. Previously, vegetables were rubbed through a sieve to make mashed soup. Today, you can also go this route, but this option is very time-consuming. Using a blender helps to simplify the task.
• Do not neglect the recommendations for the use of household appliances. A frequent mistake is turning the blender too early or turning it off later: when it is immersed in the liquid and removed from it, the rotating knives spray the dish.
• A thicker consistency of pumpkin puree can be given by adding potatoes or brewing it with flour. Dilute the soup with broth, milk or cream. Cream not only helps to make the texture of the soup optimal, but also gives the dish a delicate creamy taste.
• Cream is added to the soup last. After their introduction, the finished dish must be warmed over low heat to sterilize it. You do not need to boil it: the cream from this can curl up, ruining the appearance of the dish.

Serve creamy pumpkin soup with croutons. You can make them yourself by drying the slices of bread 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 Cream Pumpkin Soup Recipe

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

Cooking method:

• Peel the pumpkin, remove the pulp with seeds. Cut the rest into small cubes (about 1 cm).
• Peel and chop medium-sized potatoes.
• Scrape the carrots, rinse, pat dry and rub coarsely.
• Free the onion from the husk, cut into small pieces.
• Peel the garlic, chop finely with a knife.
• Pour oil into the bottom of the pan in which the soup will be boiled.
• Heat it, put onion and garlic. Fry them over low heat until they become translucent.
• Add the carrots. Cover the pan and sauté the vegetables for 5 minutes.
• Put the pumpkin, pour water or broth. 5 minutes after the liquid boils, add the potatoes.
• Boil for half an hour or a little more - until all the vegetables are completely soft.
• Turn the contents of the pot into mashed potatoes with a blender.
• Add salt, spices, cream.
• Heat the soup over low heat until it begins to boil. Remove the pan from the stove.
• Fry pumpkin seeds (peeled) in a dry pan.

When serving, sprinkle the soup on a plates with pumpkin seeds, and serve the croutons separately.

Pumpkin cream soup with cream and ginger

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

Cooking method:

• Peel the pumpkin, cut into small cubes or grate it coarsely. The more you grind it, the faster it will cook.
• Remove the husk from the onion, chop it finely.
• Peel the carrots, chop in the same way as the pumpkin.
• Thinly chop the garlic.
• Peel the ginger, cut a piece of the right size. Grind it with a grater or blender.
• Heat oil in a pan, put vegetables in it. Fry them for 5-10 minutes, depending on the size of the pieces of pumpkin and carrots.
• Pour in water, bring to a boil. Cook for 10–20 minutes. Add ginger, salt and pepper 5 minutes before cooking.
• Grind the contents of the pan with a submersible blender.
• Dilute the soup with cream and return to the stove. Bring to a boil over low heat and remove from heat.
• Chop the dill, sprinkle it with the dish when serving.

Soup prepared according to this recipe has a spicy taste; it is pleasant to eat it in the cool season. The dish has a delicious orange color, it turns out delicate and tasty. It goes well with garlic croutons and donuts.

Pumpkin cream soup with cream and salmon

• pumpkin pulp - 0.5 kg;
• salmon fillet - 0.4 kg;
• potatoes - 0.5 kg;
• carrots - 100 g;
• onions - 100 g;
• hard cheese - 100 g;
• butter - 40 g;
• olive oil - 20 ml;
• cream (fatty) - 100 ml;
• walnut kernels - 100 g;
• water - as needed;
• salt, pepper, dill, cinnamon, nutmeg - to taste.

Cooking method:

• Peel the pumpkin, cut into small slices.
• Grease a baking dish with butter, put a pumpkin on it. Pour the remaining butter.
• Grind the cheese on a grater, pour pumpkin into it.
• Put the mold in an oven preheated to 180-200 degrees, bake for 15-25 minutes, depending on the type of pumpkin and the size of its pieces. Remove from oven.
• Cut the peeled carrots into medium-sized cubes or circles.
• Peel the onion, chop finely.
• In a pan, heat the vegetable oil, fry the onion in it until golden brown.
• Wash the salmon filet. Dip in boiling water, cook for 15–20 minutes. Remove the pieces of fish from the pan, divide into portions.
• Peel the potatoes, cut into medium-sized cubes, fill with water.
• Add carrots, bring to a boil.
• Cook vegetables until they are soft.
• Transfer the boiled vegetables and onions to the jar of the blender or to the container in which you usually mix and whip the products.
• Put the baked pumpkin there.
• Add spices and a glass of vegetable broth.
• Fry the nuts in a dry pan, crush with a crush, add to the rest of the ingredients.
• Using a blender or any other method, turn the vegetables into a homogeneous mass. Dilute with a vegetable broth to the desired consistency. Salt to taste.
• Add cream, stir. Pour into a pan, add pieces of fish and bring to a boil, but do not boil.

Laying the soup on plates, make sure that everyone gets the salmon approximately equally. This gourmet soup can be served not only for family dinner - it will not be a shame to offer guests.

Pumpkin cream soup with cream has a pleasant taste, delicate texture. The presence of several completely different recipes for this dish allows you to find an option that will please even the fastidious gourmet.

Pumpkin is considered a royal vegetable and must be present in the autumn menu. The recipes for making pumpkin soup puree are varied and available even to young inexperienced housewives. The dish itself is uncomplicated and claims the right to gourmet food.

Pumpkin Puree Soup - Classic Recipe

Cream soups are in demand in restaurants and often become the hallmarks of chefs. Refined, delicate, fragrant, they are rightfully considered the best for baby food. Among adults, there are also many fans of the dish. Pumpkin soup can be cooked with cheese and cream, with chicken and shrimp, and a spicy spice like ginger root will be a great addition. Experimenting is easy, especially if you master the basic recipe for warm autumn soup.

To prepare 4 servings of soup you will need:

• Pumpkin without a peel - 500 g;
• Carrot - 1 pc.;
• Bulb - 1 head;
• Large clove of garlic;
• Water, broth (vegetable, meat) - 500 ml;
• Sesame seeds, pumpkin seeds, peeled - 2 -3 tablespoons;
• Vegetable oil (preferably olive) - 2 tbsp .;
• Ghee or chilled butter - 50 g;
• Black pepper, nutmeg - 1 tsp;
• Salt to taste.

The number of spices can be varied as desired, adding garlic, if you like spicy, or pepper. Otherwise, it is better to strictly maintain proportions so that the soup does not turn out watery and does not lose taste. The best dishes for pumpkin cream soup is a thick-bottomed stewpan.

We start cooking. To do this, peel the pumpkin and carrot and cut into a large cube. Grind onions and garlic to a small cube. Meanwhile, butter and olive oil are melted in the stewpan. Onions and garlic are first passaged - these spices are important not to overcook, but only bring to transparency (cooking time is about 3-4 minutes). Add carrots, nutmeg, black pepper and still passaged for about 2 minutes.

Pour a few tablespoons of the broth into the stewpan, continue cooking until the carrots are soft. It is time to add the main ingredient - pumpkin. It is important to fry the vegetable lightly, and then pour the rest of the broth so that it completely covers the ingredients. Let the soup boil and simmer for another half an hour.

Now that the vegetables are completely ready, it is important to drain half the liquid into a separate saucepan (we leave only vegetables and a little liquid in which they were stewed in a saucepan): it will be easier to control the consistency of mashed soup. It is time to beat the vegetables with a hand blender.

We add the remaining liquid gradually, adjusting the "density" of the soup. In the end, when the soup is ready, you can add pumpkin seeds to each plate: hard and crunchy seeds are surprisingly well combined with creamy mashed potatoes. You can sprinkle soup with cheese, serve with garlic croutons, garnish with herbs, in a word, experiment from the heart. Soup will only benefit from this.

Chicken Recipe

Some men do not perceive soups without meat, and there is some justice in this: chicken soup is denser, it saturates better in the cold season. In this case, it is very easy to modify the classic recipe if you blanch vegetables not in vegetables, but in chicken broth. Chicken, from which the broth was prepared, cool, separate from the bones and cut into large pieces.

Vegetables are also chopped with a blender, and meat is added to the finished soup in portions. There are housewives who make chicken fillet meatballs in advance, and then add them to pumpkin cream soup. In this case, the meatballs are also boiled separately in the broth, and the finished ones are laid out on plates. Then it’s possible not to interfere with the tastes of pumpkin and meat, but to allow the eater to enjoy a combination of individual self-sufficient ingredients.

Serve pumpkin soup with mashed potatoes directly in the pumpkin, which is previously cleaned from the pulp, without breaking the skin. It is not only tasty, but stylish and very original.

Delicate cream soup with cream

Cream is the very component without which many people don’t perceive mashed soups at all. It is they who add creaminess, for which the dish has become so popular. The consistency itself also changes, it becomes smoother, more uniform, and the color of the soup acquires a beautiful pearl overflow.

Everything is done according to the classic recipe. And half a glass of cream is poured in a thin stream at the very last moment, almost before serving.

It is very important to find the right cream fat - it’s better to get the light 10% that we usually drink with coffee. But the fatty ones that whip are categorically not suitable: it is better to dilute them with boiled water.

Pumpkin Puree with Potatoes

In addition to carrots and pumpkins, you can add a vegetable such as potatoes to the soup: the combination of vegetables turns out wonderful, pumpkin soup puree comes out fragrant, thick, very satisfying. There is nothing complicated in the preparation: it is quite possible to adhere to the basic recipe. You can add potatoes along with carrots: he needs to boil well so that the tubers fall apart and easily turn into mashed potatoes.

The most delicious soup is obtained from white potatoes, but pink, and even more so purple varieties like "blue eyes", it is better to leave for frying straws. Soup mashed potatoes with pumpkin and potatoes served with sour cream, garnish with herbs, and before serving, put small homemade garlic crackers.

Recipe for cooking in a slow cooker

Soup puree is easy to cook in a slow cooker: all ingredients are laid at the same time (except for cream!) And cooked in the “Stew” mode for 20 minutes. Ready vegetables are beaten by a blender to a creamy state, and cream is poured before serving, and the soup is again slightly warmed up.

Some housewives prefer to add rice, boiled until half cooked. Krupa will give a new interesting note, but at the same time will make the consistency more viscous, interesting, thick.

With cheese

Pumpkin, like carrots, contains vitamin E, which is better absorbed with fats. Largely for these purposes, cream, milk, ghee are often added to the soup. Gourmets are very fond of the cheese option, and you can use either hard parmesan or any processed one.

We prepare the dish, observing the following steps:

1. Stew vegetables until cooked in broth.
2. Add salt and spices.
3. Puree vegetables in a blender.
4. Add cream.
5. Slightly warm the soup.
6. Cheese on a coarse grater.
7. Constantly stirring, add cheese to the soup: so it will melt evenly.
8. Let the dish brew for 10 minutes.
9. Pour into plates.

If you suddenly see that the soup came out too thick and dense, it is easy to dilute it with boiled milk, which is added to the soup in a warm form. And one more nuance: if desired, the cheese can not be melted, but sprinkled with them in grated form each portion separately. In this case, you are free to choose any variety, including cottage cheese, suluguni or feta cheese.

Pumpkin and milk

Pumpkin soup can be safely called an international dish - it is prepared in different countries, to your taste, changing components. The most popular in Italy is the variation with rice, wine and cheese. In France, such a soup is not conceived without celery and tomatoes; in Uzbekistan, it is prepared exclusively on milk.

A big plus of pumpkin and milk dishes - it is very easy to digest, which means it is equally suitable for children, the elderly. The dish is considered low-calorie, and if you do not burden it with cheese or sour cream, it is suitable for everyone who follows the weight.

We prepare the dish, adhering to the recipe for a gentle cream soup with cream, but instead of cream, add milk with a fat content of 3, 2%, pouring it in a thin stream in hot form. Thoroughly mix the soup, achieving a uniform consistency.

Serve the soup correctly with parsley and dried toast. And if you stick to the classic Uzbek variation, you can add fresh cilantro or coriander seeds, ground in a stone mortar.

In the soup, along with carrots, you can stew the stem or celery root to give a special taste. The pumpkin in this version does not languish on the stove, but is baked in the oven: this way it acquires a light caramel note, which is very decorating the dish.

Ginger can be added dry, but even better - rub a fresh root into the chips - about 30-40 grams. Do not put ginger too much: the soup can be bitter and very spicy. But the cream in this recipe is not an obligatory ingredient at all.

Cooking fancy shrimp pumpkin soup

Adding king prawns instantly gives the dish the status of a festive expensive treat. Although in general the recipe does not change and the classic recipe can always be made the base one.

There will be several differences:

1. Instead of cream, you can add slightly warmed coconut milk to the soup.
2. It is better to clean the shrimp in advance, but do not touch the shell on the tail.
3. Toast the shrimp. And this should be done in olive oil, adding a clove of garlic cut into three parts.

Shrimps are placed in the soup just before serving - they are laid tail-up so that it is convenient to eat seafood separately, without getting your hands dirty. You can take any broth, but ideally use meat or chicken.

To summarize, pumpkin is a versatile product that goes well with both sweet and salted ingredients. You can add trout or mushrooms, dried fruits or nuts, sesame seeds or pumpkin seeds to cream of pumpkin soup: it all depends on the imagination of the cook.

You can always try different spices: cardamom, paprika, basil, chili pepper, mint, oregano and zira are put in such soups - there is no limit to the options. Try to cook a delicious healthy vegetable by inventing your own recipes.

Pumpkin is a universal vegetable. It is used to prepare a wide variety of dishes, from soups and second courses to salads and desserts. We will turn our attention to pumpkin soup. This is just a godsend for those who follow their figure, because pumpkin soup is low-calorie and nutritious. Pumpkin soup is ideal for baby food. Kids are not allergic to pumpkin - is this not happiness for parents?

Pumpkin soup is easy and quick to prepare, especially if it is mashed soup or cream soup. You will have to tinker a bit longer when preparing soup from baked pumpkin, but the result will surprise you, because besides preserving many useful substances, baking reveals the taste of all products in a new way. For a festive table or dinner party, pumpkin soup can be effectively served in the half of the pumpkin, using it as a tureen.

Here are some expert cooking tips to help you make a really tasty and healthy pumpkin soup. Before cooking soup with chicken or veal, the meat can be quickly fried in hot oil until golden brown, this will give the soup a special taste and aroma. When adding cream to the soup, remember the calorie content, but, nevertheless, the fatter the cream, the tastier the soup. When serving, pumpkin soup can be sprinkled with greens, toasted pumpkin seeds, croutons of rye or wheat bread or grated hard cheese.

Ingredients:
  500 g pumpkin
  1 onion,
  3 stack vegetable broth
  1 stack cream
  2 tbsp vegetable oil
  150 g of hard cheese
  2 tbsp butter
  greens, salt, pepper - to taste.

Cooking:
  Cut the pumpkin in half, remove the seeds, grease the vegetable oil from the inside and place it on the baking sheet with the cut down. Place the baking sheet in an oven preheated to 180 ° C for 1 hour. Meanwhile, fry the onion in butter until clear. Peel the finished pumpkin and add to the onion, fry a little and pour the broth. Simmer over low heat under a lid for 15 minutes. Then mashed with a blender, pour cream, warm, but do not boil, remove from heat and add grated cheese. Stir and serve with greens.

Ingredients:
  1 small pumpkin
  2 onions,
  1 head garlic
  1.5 l of vegetable broth,
  1 bay leaf
  1 tsp brown sugar
  1-2 tsp curry powder
  ½ tsp ground cinnamon
  ¼ tsp ground nutmeg,
1 stack natural yogurt or low-fat sour cream,

Cooking:
  Cut the pumpkin in half and lay it down on a baking sheet. Peel the onion and cut into quarters. Garlic without peeling, wrap in foil. Put the vegetables on a baking sheet and bake at 180 ° C for an hour. Allow to cool slightly, scrape the pumpkin pulp into a pan, squeeze the garlic from the husk, add the onion and mashed in a blender until smooth. Add the broth, spices to taste, bring to a boil and simmer for 10 minutes. Remove from heat, add sour cream and mix.

Ingredients:
  1 kg of pumpkin
  2 onions,
  2 green apples
  3-5 cloves of garlic,
  1 tsp curry powder
  salt, white pepper, herbs - to taste.

Cooking:
   Cut peeled pumpkin pulp and potatoes into slices. Chop onion and garlic. In a saucepan, heat vegetable oil, fry the onions until transparent, add pumpkin and garlic and fry over high heat for 5 minutes, then put the potatoes and fry everything together for another 5 minutes. Pour in hot water (about 1-1.2 L), bring to a boil , reduce heat to medium and cook for 15 minutes. Then mashed with a blender, add salt and pepper to taste. Cut the peeled apples into cubes and fry in hot oil, sprinkled with salt, pepper and curry powder, for 2-3 minutes until golden. Serve the soup by putting 1 tablespoon in each plate. apples and sprinkled with herbs.

Ingredients:
  500 g of hot smoked fish,
  500 g pumpkin
  3 potatoes
  2 tomatoes
  1 onion,
  1 carrot
  200 ml of 10-20% cream,
  1 tsp pepper mixture
  salt to taste.

Cooking:
  Cut the peeled pumpkin, potatoes, carrots and onions into cubes and boil in boiling salted water for 5-7 minutes. Fold onto a sieve. Cut the tomatoes crosswise, scald with boiling water, immediately cool in ice water and remove the skin. Rub boiled vegetables and tomatoes through a sieve and pour into a pan. Divide the fish along the ridge, remove all the bones. Grind one fillet, cut the second into slices. Add the fish to the vegetables in a saucepan, pour in the cream, mix, bring to a boil and immediately remove from heat. Add spices, cover and let it brew for 10 minutes.

Ingredients:
  1 kg of pumpkin
  500 g of tomatoes
  1 red onion,
  5-6 cloves of garlic,

  1 sprig of rosemary
  1.2 l of vegetable broth.
  For croutons:
  12 slices of french baguette,
  5 tbsp vegetable oil
  1 yolk
  1 tbsp red wine vinegar
  1 clove of garlic
  1 hot pepper
  100 g of hard cheese.

Cooking:
Peel the pumpkin and cut it into cubes. Dice the onion in cubes. Wash the tomatoes and unpeeled garlic cloves. Fold all prepared foods on a baking sheet, add a sprig of rosemary, pour oil and put in an oven heated to 220 ° C for 30-35 minutes. Remove the prepared vegetables from the oven, put the pumpkin in a blender, add onions, peeled tomatoes and squeeze the garlic from the skin. Grind into a homogeneous creamy mass, pour into a pan, add the broth and bring to a boil. Remove from heat, salt and pepper and cover. Prepare croutons: chop the garlic and hot pepper and rub with a pinch of salt. Add the yolk and vinegar and whisk with a whisk. While continuing to whisk, add oil. Lubricate the baguette slices with the resulting sauce, put them on a baking sheet and set to bake at a temperature of 180-190 ° C for 5 minutes. Sprinkle the prepared croutons with cheese.

Ingredients:
  600 g pumpkin
  3-4 carrots,
  150 g raisins
  150 g of walnuts,
  4-5 tbsp butter
  200 ml of 20% cream,
  salt, white pepper - to taste.

Cooking:
  Peel the pumpkin and carrots, cut into cubes and simmer for 10 minutes at 1 tbsp. butter. Pour in 1 cup of hot water and boil for 10 minutes. Puree the soup with a blender, add cream, salt and pepper. Stir and warm to a boil, but do not boil. Remove from heat. In the meantime, chop the nuts coarsely, rinse and dry the raisins. Sauté the nuts and raisins in the remaining butter and add to the soup.

Ingredients:
  250 g pumpkin
  250 g squash
  4-5 large champignons,
  2 cloves of garlic,
  3-4 tbsp sour cream
  1 shallot,
  100 ml of dry white wine,
  800 ml of vegetable broth,
  1 tbsp butter
  salt, greens, lemon juice - to taste.

Cooking:
  Peel and dice the squash and squash. Chop the shallots and garlic and fry in half the norm of the butter until transparent, add the pumpkin and zucchini and simmer, stirring, for 5 minutes. Pour in wine and boil for 1-2 minutes over high heat. Add the broth and cook, reducing heat, for 20 minutes under the lid. Then mash the soup with a blender, add lemon juice to taste, salt, pepper, add sour cream and warm, not boiling. Cover. Cut the mushrooms into slices and fry in the remaining oil for 2-3 minutes, add herbs, salt and pepper. Serve the soup, put in the center mushrooms with herbs.

Ingredients:
  400 g pumpkin
  1 small chicken
  2 carrots
  2 onions,
  8 slices of bacon,
  8 potatoes
  3-4 tbsp vegetable oil
salt, pepper, Provence herbs, bay leaf, caraway seeds, sesame seeds - to taste.

Cooking:
  Wash the chicken, remove the skin, pour cold water, salt, add bay leaf, carrots, peppercorns and cook the broth. Cut the pumpkin and potatoes into cubes, add herbs, caraway seeds, vegetable oil and red ground pepper to taste and cook in a small amount of salted water. Fry the bacon in a dry pan, remove it and fry the onion in the remaining fat until golden. Remove the meat from the chicken carcass and cut into slices. Puree boiled vegetables with a blender, add meat to them, warm a little and pour on plates. Put slices of bacon, fried onions in each plate and sprinkle with sesame seeds.

Ingredients:
  400 g pumpkin
  4 tbsp vegetable oil
  3-4 carrots,
  2 tsp curry powder
  2 onions,
  milk - as needed
  salt, pepper - to taste.

Cooking:
  Fry the onions in hot vegetable oil until golden brown, add 1.5 l of hot water, bring to a boil and put coarsely chopped carrots and potatoes. Salt and boil for 5 minutes. Then add the diced pumpkin and cook for another 5 minutes. Remove from heat and mash with a blender. Pour in milk (until the desired density of soup), boil, remove from heat and add curry and pepper to taste. Serve with white bread croutons.

Ingredients:
  6 stack chopped into small cubes of pumpkin,
  400 g of soft cream cheese (or 3-4 ordinary processed cheese),
  1 onion,
  2 tbsp butter
  3 stack water,
  4 bouillon cubes,
  ½ tsp Provence herbs
  ¼ tsp ground black pepper
  salt to taste.

Cooking:
  In butter, spasser the onion until soft, add pumpkin, hot water, cubes of broth and spices, bring to a boil and boil for 20 minutes. Rub the soup through a sieve or puree with a blender, add cream cheese and warm, stirring, until the cheese melts. Do not boil! Serve with greens and croutons.

Ingredients:
  250 g thin noodles,
  1.5 kg of pumpkin
  2 onions,
  3 tbsp butter
  100 ml cream
  ¼ tsp red hot ground pepper,
  salt, black pepper - to taste.

Cooking:
  Boil the noodles in boiling salted water and drop onto a sieve. Dice pumpkin and onion and fry until golden brown in butter. Pour water so that it covers vegetables, add spices and salt and cook until soft. Puree the finished soup with a blender, add noodles and cream and warm to a boil.

Ingredients:
  500 g pumpkin
  2 potatoes
  1 onion,
  2-3 cloves of garlic,
  1 red hot pepper,
  1 stack tomato juice
  100 ml cream
  2 tbsp vegetable oil
  salt, black pepper, nutmeg - to taste.

Cooking:
Fry onion, garlic and hot pepper in vegetable oil for 3-5 minutes. Dice the pumpkin and potatoes, add to the fried vegetables, pour 2 cups of water and season with spices. Boil under the lid over medium heat for 20 minutes. Wipe the finished soup through a sieve or puree with a blender, add tomato juice and cream and boil for another 5 minutes. Serve with greens.

Ingredients:
  600 g pumpkin
  200 g minced chicken
  1 liter of chicken stock
  1 onion,
  1-2 cloves of garlic,
  2 tbsp vegetable oil
  2 cm ginger root
  salt, black pepper, herbs - to taste.

Cooking:
  Cook the pumpkin in chicken stock for 10-15 minutes. While the pumpkin is being cooked, salt the chicken, pepper to taste and form the meatballs. Fry chopped onions and garlic in vegetable oil until golden brown, transfer to a pumpkin and boil for 2 minutes. Then wipe the prepared soup through a sieve. Put on the fire again, bring to a boil and dip the meatballs into the soup. Cook until tender for 10 minutes, add grated ginger, herbs, salt and pepper to taste.

Ingredients:
  4-6 pcs. chicken drumstick (by the number of pots),
  600-800 g of pumpkin,
  4-5 potatoes,
  3-4 cloves of garlic,
  1-2 carrots,
  2 l of water
  salt, pepper - to taste.

Cooking:
  In boiling water, boil chicken drumsticks until tender, salt at the end of cooking. Cut vegetables into cubes and arrange in pots. Remove the drumsticks from the broth, put one into the pots and pour the broth, without adding about two fingers to the brim. Close the lids and place in the oven heated to 220 ° C for 1 hour. Serve in pots, sprinkled with herbs.

Ingredients:
  1.5 l of vegetable broth,
  500 g of pumpkin pulp,
  1 onion,
  2-3 cloves of garlic,
  ½ hot red pepper
  1 potato
  120 ml fat cream
  1 tbsp grated ginger
  1 small pumpkin ("tureen").

Cooking:
  In a saucepan, heat the broth, put the pumpkin, diced, and the remaining ingredients and bring to a boil. Reduce heat and cook without closing the lid for 40 minutes. Remove hot peppers. Cut the “tureen” pumpkin in a 2: 1 ratio, remove the “lid” and remove the seeds and pulp. Lubricate the inside with oil, put in a cold oven, turn on the heat and bake for 30-50 minutes. Meanwhile, mashed pumpkin soup or rub it through a sieve, warm for 10 minutes, pour cream, mix and pour the soup into baked pumpkin. Sprinkle the top with toasted pumpkin seeds or cheese and serve.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina