Calorie content: Not specified
Cooking time: Not indicated

Pumpkin puree soup, step by step recipe with the photo which I decided to offer, it turns out very tasty and rich with rice and potatoes. And vegetables have an unusual creamy taste, and for this you do not need to buy either cream or expensive varieties cheese. A couple of spoons boiled rice give almost the same effect as cream, also soften the taste of the soup, make it softer. Unlike cream, rice is always in stock, and boiling it takes 15 minutes.
This pumpkin puree soup recipe is also good for its versatility. Absolutely any vegetables are suitable, everything except beets. Add potatoes, onions, carrots, green beans, cauliflower, broccoli, zucchini, Bell pepper- everything that you love and everything that you can find. From spices for cooking vegetable broth a few peas of black pepper will suffice.
This recipe makes soup a little different from traditional way cooking. A broth is cooked from all vegetables, except for pumpkin - it will be the basis of the soup. The pumpkin is first fried with onions in oil, then stewed until tender with the addition of broth. And only when she is ready, everything is mixed, added boiled rice and the soup is brought to a smooth consistency.

Ingredients:

- potatoes - 3 pcs;
- onions - 1 large onion or 2 small ones;
- carrots - 1 pc;
- pumpkin - 300 gr;
- boiled rice - 0.5 cups;
- water for vegetable broth - 1.5 liters;
- salt - to taste;
- peppercorns - 5-7 pcs;
- vegetable oil or butter - for frying vegetables;
- toast, sour cream, crackers, herbs - for serving.

Recipe with photo step by step:

We put the rice to cook. We cook it as usual - rinse the cereal, fill it cold water and bring the rice to softness with a quiet boil. You can find out more precisely.
While the rice is cooking, prepare the vegetable broth and bring the pumpkin to readiness. We cut vegetables for broth in large pieces: cut the onion in half (if it is small, leave it intact), cut the potatoes into coarse slices, carrots into large circles or strips.




Cut the second half of the onion into cubes, clean the pumpkin, cut into small pieces.




Put potatoes, carrots, onions and other vegetables (if you add) in a saucepan. We throw in a few peas of black pepper. Pour in water, liter and a half. We put on medium fire... As soon as it starts to boil, we steep the flame. Cook vegetables until soft. You do not need to salt.




Heat the oil in a saucepan with a thick bottom and add the onion. Fry a little, only until translucent.






Pour the pumpkin pieces, fry with onions for a few minutes, so that the pumpkin is soaked in oil and the top layer of pulp softens.




When the pieces become soft, slightly darken, pour in a ladle of vegetable broth. Cover the pan, simmer over low heat until full readiness pumpkins.




Everything will be ready at about the same time: the rice will cook, the pumpkin will become soft, and the vegetables will make a fragrant broth.




Throw out the vegetable broth boiled onion... You can remove or leave the peppercorns at your discretion. All other vegetables, along with the broth, are transferred to a saucepan to the pumpkin stewed with onions. Bring to a boil, salt to taste.






Add boiled rice to the soup, we need half a glass for thick soup... If you like creamy soups that are not very thick, then either put less rice, or add water.




Cook the soup for 6-7 minutes with a low boil. Turn it off, cool it down a little. Grind with an immersion blender directly in a saucepan or pour into a glass and bring to a uniform consistency.




If desired, hot pumpkin soup- mashed potatoes with potatoes and rice, you can add sour cream or cream, sprinkle with ground pepper, decorate with herbs.




Bon Appetit!
By Elena Litvinenko (Sangina)
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Thick pumpkin soup with rice and lentils turns out to be very tender, almost silky. It will definitely appeal to children and adults. We recommend serving this soup with sour cream and herbs.

Author of the publication

Lives on the coast of the harsh but beautiful Baltic Sea. She loves to cook from early childhood, but this hobby has grown from the moment she began to live on her own. Now with great pleasure he cooks for his family. Twice mom. Among his hobbies is photography, and food shots have recently occupied the lion's share of all photographs.

• Recipe author: Valentina Maslova
• After cooking, you will receive 6
• Cooking time: 1 hour 30 minutes

Ingredients

• 50 gr round grain rice
• 250 gr pumpkin
• 200 gr red lentils
• 1 tbsp olive oil
• 1/8 tsp nutmeg ground

Cooking method

Rinse the rice thoroughly under running cold water. The water should become clear. Pour some water over the rice and leave for half an hour.

Peel and seed the pumpkin, cut into cubes of any size. Heat in a saucepan with a thick bottom olive oil, lay out the lentils and pumpkin. Season with salt to taste and add nutmeg. Mix. Pour in 1.2 liters of water. Bring to a boil and simmer, covered, for 15 minutes (the cooking time for lentils may vary depending on the type).

Drain the rice and transfer to a small saucepan. Boil 100 ml in a kettle. water and pour into a saucepan with rice. Season the rice with salt and simmer for 12 minutes (all the liquid should be absorbed). Let the rice stand under the lid.

Use a hand blender to puree lentils with pumpkin.

Add to the soup pot hot rice and mix.

Thick pumpkin soup with rice and lentils ready.

Bon Appetit!

I cooked it the other day. First of all, I was interested in the name of the soup. But, having cooked and tasted it, I realized that the name justifies the dish. Indeed, the soup turns out to be low-calorie, and this is what our female figures... In addition, its taste is simply amazing, the mere sight of the freshly made soup said everything for itself - such an appetizing, pleasant orange color ... In general, I realized that I had lost a lot in my life, since I didn’t know before that pumpkin is not only a product from which you can prepare sweet, but also first courses.
As I continued to research pumpkin recipes, I came across a pretty tempting recipe chicken soup with pumpkin and rice. What can I say? Pumpkin is something, it is a vegetable that goes well with many foods. This is evidenced by the following recipe.

Pumpkin Rice Chicken Soup Ingredients.

Pumpkin - 450 g
Sunflower oil - 15 ml
Butter - 25 g
Cardamom (green boxes) - 6 pcs.
Leeks - 2 stalks
Basmati rice - 115 g
Milk - 350 ml
Salt
Ground black pepper
For chicken broth.
Chicken - 750 g
Bulb onions - 1 pc.
Carrots - 2 pcs.
Celery - 2 stalks
Black peppercorns - 6-8 pcs.
Water - 900 ml
For decoration.
Orange zest, avocado slices, herbs

How to cook chicken soup with pumpkin and rice.

1. First of all, cook chicken broth. To do this, cut the chicken into small pieces (for ease of cooking). Cut the onion into 4 pieces. Chop the carrots small slices... We wash the celery stalks under warm water and carefully clean them of fibers and hard veins, then finely chop them. Of course, if you are purchasing young celery, you can limit yourself to rinsing and slicing altogether. As a rule, such celery does not need to be peeled. Young celery stalks should be bright green, fresh and straight. We send all the prepared ingredients to a pot of water, as well as black peppercorns. We put on slow fire and bring to a boil. Then we remove the foam that appears, reduce the heat to a minimum and cover with a lid. If you purchased a store-bought chicken, the broth cooking time is about 1 hour, if homemade chicken is 2-3 hours. Ready broth we filter, we get rid of vegetables. We free the chicken from bones, skin and cartilage. Cut the meat into strips.
By the way, chicken broth can be stored in the refrigerator in an airtight container for 3-4 days.
2. While the broth was cooking, I prepared all the other ingredients for the soup. Pour basmati rice with water (for our half a glass of rice - 1 glass of cold water) and leave for half an hour. Then we drain the water, leave the rice for 10 minutes. Peel the pumpkin from the peel, seeds and fibers (after that we have about 350 g of peeled pumpkin), cut into cubes about 2.5 cm in size. Cut the white leek stalks into slices. We send a saucepan with sunflower and butter to the fire, heat it up. Fry the cardamom boxes for about 2-3 minutes, until they swell. After that add pumpkin and leek. Cook over medium heat for 3-4 minutes, stirring occasionally, then reduce heat, cover and simmer for about 5 minutes, until the pumpkin is slightly soft.
3. Add 600 ml of chicken broth to the saucepan and bring to a boil, then reduce the heat, cover and cook for 10-15 minutes, until the pumpkin is completely softened.
4. We check the volume of the remaining broth in a measuring container, top it up with water, so that as a result of the liquid we get 300 ml. Add rice to this broth diluted with water. Bring to a boil and cook for 10 minutes, until rice is tender. Salt to taste.
5. Remove the cardamom boxes from the soup. Puree the soup in a blender until smooth, then return to the saucepan and dilute with milk. Add chopped meat (half or all, if you want the soup to be thick) and rice along with the liquid in which it was cooked (if it was not all absorbed by the rice), bring to a boil and remove from heat.
6. Ready soup pour on plates, decorate with stripes orange peel, avocado slices and herbs and serve with grain bread. Season to taste with freshly ground black pepper.

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The pumpkin cream soup with rice according to this recipe is good because it can feed the whole family - from small to large. Such dietary cream soup both adults and kids will like their unusual, mild taste and a light, velvety texture. Rice added to soup makes it more nutritious. And garlic gives the food a spicy aroma.

The soup must be served hot. It is good to decorate it with parsley or dill, pumpkin seeds, sesame seeds. The dish goes very harmoniously with bread, greased with garlic and fried in a dry frying pan or in the oven.

Taste Info Puree Soup / Pumpkin Dishes

Ingredients

• Pumpkin (unpeeled) - 400 g
• Rice - 50 g
• Onion (medium-sized) - 1 pc.
• Garlic - 1-2 cloves
• Butter - 30 g
• Water - 650 ml
• Black ground pepper(taste)

How to Make Pumpkin Rice Soup

Let's start pumpkin soup with sautéing vegetables. In the pan in which we will cook the dish, melt butter(half of the portion indicated in the recipe). We send the peeled and finely chopped onion there. Saute over low heat for 5 minutes.

Peel and seed the pumpkin, cut it into small cubes, send it to a saucepan, fry it together with the onion for 2-3 minutes.

Then add the garlic. It can be cut into thin slices or passed through a garlic dish.

We wash the rice several times until the water becomes transparent. This is necessary in order to wash away dust, dirt and starch from the surface of the grains. Place the cereals in a saucepan with the rest of the ingredients. Pour cold water, salt, pepper to taste (if the dish is not intended for feeding babies). Close the saucepan with a lid and send it to simmer over moderate heat for 20-25 minutes.

After the specified time, when the rice and pumpkin have become soft, remove the pan from the heat. Add the remaining butter and whisk the ingredients thoroughly with an immersion blender at medium speed until smooth.

With pumpkin soup, you can serve rye croutons or white bread... To do this, rub the slices with a clove of garlic, cut them into small cubes of the same size and dry in the oven for 15 minutes at 180 degrees.

Pour the hot pumpkin and rice puree soup into bowls, put the crackers on top, serve.