Step 1 out of 6

Put both meat and bone in a large cauldron, fill in with water and cook. There should be enough water to completely cover the chicken. Reduce the heat to medium and cover the broth with a lid. Bring to a boil and remove the lid after boiling. Reduce the heat slightly and cook the broth for about 10 minutes.

Step 2 out of 6

Carrots need to be peeled and washed thoroughly, even though they are boiling. Cut the carrots into slices, and half into slices in the place of thickening. By this time, you will already have a noise in the broth. In other words, this is blood, which has already partially boiled out of the meat and cooked. It will float on the surface of the water in the form of foam. At this stage, the water must be drained from the broth, the meat must be rinsed and the bay is cooked again with clean water. If noise appears in the future, you can simply remove it with a spoon or a slotted spoon. This will make the broth clear.

Step 3 out of 6

Onions must be peeled, washed and diced, finely or coarsely as you wish. If you do not like onions, then you can put them whole and take them out after the end of cooking. Without it, the soup will not be as tasty.

Step 4 out of 6

Bell peppers must be washed and cut into strips. The middle of the pepper must be cleaned out so that the seeds do not get into the soup. They are very bitter and often spicy.

Step 5 out of 6

Remove the skin from the pumpkin and wash. Then the pumpkin is cut into cubes, not too finely. When the broth is ready (20-25 minutes), remove the bone from it and put all the vegetables together. When the water boils, add salt and basil. Cook until tender (another 15-10 minutes). The soup should be boiling.

Pumpkin soup is a real storehouse of vitamins for our health. Pumpkin has long been famous for its beneficial properties. It contains ascorbic acid, vitamins A, E, C, vitamins of group B, micro- and macroelements necessary for our body to fight colds, irritability and insomnia. In addition, the vegetable contains rare vitamin T, which helps in the digestion and assimilation of heavy foods, making it an excellent addition to a hearty meal.

Rich aroma, rich taste and special, cozy atmosphere are present in pumpkin soup. You can find a huge variety of pumpkin soup recipes, among which there is a favorite option for even the most picky gourmet. Pumpkin soup can be made with croutons, seafood, smoked meats, meat eaters and vegetarians.

How to make pumpkin soup - 15 varieties

Perhaps the most popular and at the same time the simplest pumpkin soup recipe is puree soup. It will take you no more than half an hour to prepare it!

Ingredients:

• pumpkin - 400 g
• onion - 1 pc.
• garlic - 4 cloves
• pepper
• olive oil
• vegetable broth - 500 ml

Cooking method:

1. peel the pumpkin and cut it into small pieces;
2. peel the onion and garlic, add to the pumpkin;
3. put the vegetables in a baking dish, sprinkle with olive oil, cover with foil and leave in the oven at 200 C for 15-20 minutes;
4. transfer the vegetables to a saucepan and beat with a blender, gradually pouring in the broth;
5. add salt and pepper to taste.

Pumpkin cream soup is ready, you can serve it to the table.

It's best to eat the soup while it's hot, add cream, and garnish with herbs and baked pumpkin seeds.

Bon appetit and be healthy!

Another simple, but equally delicious recipe with the addition of carrots.

Ingredients:

• pumpkin 600 gr
• carrots 1 pc.
• onion 1pc.
• Water 400 ml
• olive oil
• pepper

Cooking method:

1. peel pumpkin and seeds, peel onions and carrots;
2. cut vegetables into small cubes;
3. adding a small amount of vegetable oil to the pan, fry the vegetables until golden brown;
4. putting the vegetables in a saucepan, pour over water and cook for about 35 minutes until tender;
5. remove the finished soup from heat, and beat with an immersion blender.

Bon Appetit!

A hearty version of the pumpkin soup we are used to, which will be useful to cook on a cold autumn or winter evening. It is suitable for lovers of meat and delicious food.

Ingredients:

• pumpkin 700 gr
• minced chicken 400 gr
• egg 1 pc.
• Dill
• garlic 1-3 cloves
• carrots 1 pc
• onion 1 pc
• rice 150 gr
• vegetable broth 1.5 l
• olive oil
• pepper

Cooking method:

1. cut the previously peeled pumpkin into small cubes, season with salt, pepper, sprinkle with oil, and put in the oven at 200 C for 20 minutes;
2. separately mix the minced meat, grated carrots, egg and greens, make meat balls, boil in salted water for 15 minutes (To make the soup broth light, cook the meatballs separately).
3. Fry chopped onions and garlic in a pan;
4. add rice to onions and garlic, pour in broth, and leave for 20 minutes;
5. towards the end of cooking add the meatballs, pumpkin and herbs.

Bon Appetit!

Pumpkin, rich in vitamins and microelements, combined with healthy broccoli and cauliflower will become a real source of health for the body.

Ingredients:

• pumpkin 700 gr
• broccoli 250 gr
• cauliflower 250 gr
• onion 1 pc.
• chili pepper 1 pc.
• carrots 1 pc.
• potatoes 1 pc.
• garlic 2-3 cloves
• olive oil
• cream
• pepper

Cooking method:

1. peel vegetables and cut into small cubes;
2. grease a saucepan with a thick bottom with vegetable oil, put garlic, onions, chili peppers, carrots;
3. after 1-2 minutes add pumpkins to the vegetables, fry for a few minutes;
4. add water, and cover, let it boil;
5. after boiling, add potatoes;
6. when vegetables are ready, add broccoli, cauliflower, salt, pepper and cream;
7. cook broccoli and cauliflower until tender.

The soup is ready, you can serve it to the table. Bon Appetit!

Ingredients:

• pumpkin pulp 600 gr
• onion 1 pc.
• carrots 2 pcs.
• butter 50 gr
• vegetable broth 500 ml
• White bread
• cheese 3 tbsp. l.
• pumpkin seeds 3 tbsp. l.

Cooking method:

1. melt butter in a heavy-bottomed saucepan;
2. cut the onion into rings and fry until golden brown;
3. add pumpkin and carrots, cook for about 20 minutes;
4. pour vegetables with broth, cook until tender, then grind with a blender;
5. in a separate frying pan, fry the bread until golden brown, seeds;
6. serve soup, garnished with bread, cheese and seeds.

Bon Appetit!

You will be pleasantly surprised by the mild combination of pumpkin and chicken. Light, but hearty and healthy soup, will become the highlight of your lunch.

Ingredients:

• carrots 6 pcs.
• onion 1 pc.
• potatoes 3 pcs.
• chicken 2 hams
• cream 100 gr
• pumpkin 300 gr
• 3 cloves garlic
• White bread
• butter
• pepper

Cooking method:

1. pre-boil chicken broth on two hams, pouring them with 1.5 liters. boiled water, and fry 1 grated carrot and onion until golden brown;
2. remove the chicken, chop finely;
3. finely chop potatoes, carrots and cook in chicken broth;
4. when vegetables are ready, add frying, spices and garlic to the broth, cook the soup for another 10 minutes;
5. puree vegetables using an immersion blender;
6. add cream, chopped chicken to the soup and boil for another 1 minute (do not forget to stir so that the soup does not burn);
7. decorate with crackers.

That's all. Pumpkin soup with chicken is ready and ready to be served. Bon appetit and good health!

Pumpkin is useful for both adults and children, it can be given from 6 months of age. And instead of purchased jars of pumpkin puree, it is better to please your baby and the whole family with homemade soup.

Ingredients:

• turkey fillet 30 gr
• pumpkin 50 gr (For a child, it is better to use nutmeg pumpkin)
• potatoes 30 gr
• carrots 30 gr
• onion 30 gr
• milk 150 ml
• water 200 ml

Cooking method:

1. pour the pieces of turkey with milk and cook the broth;
2. chop vegetables finely;
3. add potatoes 10 minutes after the broth boils;
4. after 5 minutes add pumpkin, carrots and onions;
5. pour in milk and cook until tender;
6. at the end, puree with a blender.

The soup is ready. You can also make it for adults just by increasing the amount of ingredients!

Ingredients:

• pumpkin 650 gr
• broth 250 ml
• ginger root 4 cm
• onion 1 pc
• apple 1 pc
• olive oil
• pepper

Cooking method:

1. put the diced pumpkin to boil in vegetable broth;
2. finely chopped garlic and onion, fry in olive oil;
3. add the peeled ginger root, onion and garlic to the saucepan;
4. bring to readiness and mashed;
5. you can decorate with apple straws.

Pumpkin and green pea soup has a very pleasant and delicate taste.

You can add cream and bacon to it to add spice to the taste.

Ingredients:

• pumpkin 150 gr
• green peas 300 gr
• onion 1 pc.
• lean bacon 100 gr
• cream 200 ml
• water 300 ml
• olive oil
• pepper
• hard cheese

Cooking method:

1. fry bacon, add finely chopped onion and pumpkin to it;
2. bring vegetables until golden brown;
3. add water and simmer for about 20 minutes, until the pumpkin is soft;
4. add green peas, spices;
5. puree the soup with a blender until smooth;
6. cook for another 2-3 minutes.

The soup is ready. Pumpkin combined with green peas will appeal to both adults and children! Bon Appetit!

Ingredients:

• zucchini 1 pc.
• pumpkin 300 gr
• corn 1 pc.
• water 1.5 cups
• cream 100 ml
• green onion 100 gr
• pepper

Cooking method:

1. prepare vegetables, peel and chop finely;
2. put the zucchini, pumpkin, corn kernels, and onions to boil;
3. bring to a boil and cook for 15 minutes;
4. puree, add cream and heat for 2-3 minutes.

Anise gives this soup a special piquancy. It is especially tasty if cooked in chicken broth.

Ingredients:

• pumpkin 700 gr
• onion 2 pcs.
• garlic 4 cloves
• chili pepper 2 pcs.
• anise 1 tbsp
• curry 1 tbsp
• chicken broth 750 ml
• sour cream 150 gr
• pepper

Cooking method:

1. prepare vegetables, having previously peeled and seeds;
2. fry the onion in a pan until golden brown;
3. add chili, curry and garlic to the onion, simmer for 5 minutes;
4. bring chicken broth to a boil, add stewed mixture and pumpkin;
5. cook until tender, then mashed;
6. bring the cream soup to a boil, add anise.

That's all. Bon Appetit! The soup can be garnished with croutons and sour cream.

This soup will take you a little longer to make than the usual creamy pumpkin soup.

Ingredients:

• pumpkin 1 kg
• water 1 l
• red onion 1 pc.
• ginger 20 gr.
• garlic 3 pcs.
• cream 100 gr
• brandy 100 ml
• butter
• parsley
• pepper
• pumpkin seeds

Cooking method:

1. fry the onions, add garlic and ginger;
2. add pumpkin and stir;
3. add brandy and simmer for 5 minutes;
4. add sugar and chicken broth;
5. cook for 5 minutes, add cream and puree;
6. add herbs and spices.

Ingredients:

• pumpkin 500 gr
• potatoes 300 gr
• carrots 100 gr
• onion 1 pc.
• 1 clove garlic
• tomato in its own juice 250 gr
• vegetable oil
• pepper

Cooking method:

1. cut pumpkin and potatoes into cubes, add water and put on fire;
2. finely chop onions, carrots and garlic and fry until golden brown;
3. add onions and carrots to pumpkin and potatoes;
4. when the vegetables are ready, puree the soup;
5. when serving, pour tomato juice and tomatoes into a plate.

Bon Appetit!

Ingredients:

• pumpkin 1 kg
• shrimp 700 gr
• carrots 2 pcs
• garlic 2-4 cloves
• onion 1 pc.
• olive oil
• pepper

Cooking method:

1. fry finely chopped onions, garlic and carrots;
2. cut the pumpkin into cubes and cook;
3. after a while, add carrots and onions to the pumpkin;
4. boil shrimp in salted water;
5. mashed the finished pumpkin, add the shrimps.

Ingredients:

• pumpkin 500 gr
• onion 1 pc.
• dried porcini mushrooms 15 gr
• 1 clove garlic
• vegetable oil
• pepper

Cooking method:

1. soak mushrooms in cold water for 20 minutes;
2. peel and cut vegetables into cubes;
3. boil mushrooms in water in which they have been soaked, get them out;
4. fry onion and pumpkin, add to broth, cook until tender;
5. mashed pumpkin;
6. fry the mushrooms and add to the soup.

Bon Appetit! There are many recipes for pumpkin soup. For everyone there is a special and beloved one!

Recipes for light, tender, rich in taste and aroma of pumpkin puree soups will make the autumn menu joyful and sunny in a festive way!

Pumpkin puree soups are very popular in the fall. Delicate, fragrant, appetizing, similar to a warm sunny day in the forest - they are prepared very simply and bring great health benefits. In addition, no matter how much pumpkin you eat, you will never get better from it.

Pumpkin soups are popular across continents. In Italy, they are prepared with rice, cheese and wine. In Haiti, be sure to serve on New Year's Eve. In America, not a single Halloween can do without this food. Milk soup with pumpkin is one of the national dishes in Uzbekistan.

We offer you recipes for a variety of delicious and extremely healthy pumpkin puree soups.

Recipe 1. Simple pumpkin puree soup

Ingredients: 700 g pumpkin peeled and seeds, 1 onion, 2 tablespoons butter, 1 liter chicken stock, 1 carrot, 2 teaspoons curry powder, salt to taste.

Divide the pumpkin and carrots into small slices. Chop the onion finely. In a thick-walled saucepan, melt 1 tablespoon of butter, add the onion and simmer until browned. Then add the remaining oil, add the curry, simmer for 1 minute, add the pumpkin and carrots, add the broth, add salt to taste (about 1/3 teaspoon), bring to a boil over high heat and, reducing the heat, cook under the lid for 20 minutes. Then use a blender to puree the soup, bring to a boil again and remove from the stove. You can diversify such a soup by adding boiled meat, meatballs or vegetables such as leeks, celery, and potatoes to it. And if you need to make a lean pumpkin puree soup, replace the butter in this recipe with vegetable oil, and take the vegetable broth.

Recipe 2. Pumpkin puree soup with shrimps

Ingredients: 700 ml vegetable broth, 400 g pumpkin pulp, 200 g raw peeled shrimp, 2 potatoes, 125 ml cream, 1 small onion, 1 hot pepper pod, 2 tablespoons of vegetable oil, 3 green onion feathers, sugar, sea salt and black pepper to taste.

Chop the pumpkin coarsely, the onion - very finely. Peel the potatoes, dice them, put the vegetables together with 1 tablespoon of vegetable oil in a thick-walled saucepan, simmer, pour in the broth and cook until soft, about 20 minutes. Then turn into mashed potatoes, pour in the cream, put on fire, let it boil, salt, pepper and add sugar to taste. Finely chop the hot pepper. Fry the shrimps in the remaining oil for about 3 minutes, add hot peppers and simmer for another 1 minute. Finely chop the green onion. Place the shrimp in bowls, top with the puree soup and serve sprinkled with chopped green onions or any other herbs you like.

Recipe 3. Pumpkin soup with chicken and bacon

Ingredients: 300 g chicken breast (breast), 500 g pumpkin, 1 L chicken stock, 140 g smoked bacon, 2 carrots, 1 tablespoon olive oil, 1 onion, salt, parsley and sour cream for serving.

Cut the chicken breast into small cubes. Peel the onion, chop finely. Heat olive oil in a thick-walled saucepan, add meat and onions. Fry over low heat, stirring constantly, for about 7 minutes, until the onions are golden brown. Send the diced pumpkin with carrots to the onion, pour in the broth and cook for 20 minutes. Add salt to taste. Use a hand blender or conventional blender to smooth the soup, transfer back to the pot and heat. Fry the thinly sliced ​​bacon until crisp. Pour the soup into bowls, top with the bacon and garnish with parsley on top. Serve with sour cream.

Recipe 4. Pumpkin puree soup with tomatoes and aromatic herbs

Ingredients: 800 g pumpkin, 500 g large fresh tomatoes, 4 tablespoons of olive oil, 1 sprig of green basil, 1 onion, 1 clove of garlic, 1 sprig each of thyme and rosemary, 1.2 liters of chicken or vegetable broth, a handful of pumpkin seeds, white pepper and salt to taste.

Preheat the oven to 200 °. Peel and peel the pumpkin and cut into large slices. Cut the tomatoes in half. Peel the onion, cut into quarters. Place prepared vegetables on a baking sheet lined with baking paper, sprinkle with olive oil, top with aromatic herbs - thyme, basil and rosemary. Place the vegetables in a hot oven for 35 minutes. Remove the baking sheet several times and stir the contents. Remove the baked vegetables from the oven. Remove aromatic herbs. Peel the garlic. Peel the tomatoes. Grind the baked vegetables with the garlic in a blender. Put the mashed potatoes in a saucepan, pour in the broth and bring to a boil. Serve with salt and pepper and garnish with pumpkin seeds.

Recipe 5. Pumpkin cream soup with cheese

Ingredients: 700 g of pumpkin pulp, 4 tablespoons of sour cream with 15-20% fat, 70 g of Parmesan cheese, 200 ml of cream with 11% fat, 1 onion, 1 teaspoon of salt, 3 cloves of garlic, ground red pepper on the tip of a knife, 3 tablespoons tablespoons of olive oil, ground black pepper on the tip of a knife, a pinch of nutmeg, 400 ml of water.

Finely chop the onion and garlic. Heat the oil in a heavy-bottomed saucepan and brown the onions and garlic in it. Cut the pumpkin into small cubes, put in a saucepan with onions and fry everything together for 5 minutes, then add water, let it boil, reduce heat and cook over medium heat for 10-12 minutes until the pumpkin softens. Then beat the vegetable mass until puree, bring to a boil again, add cream, salt, season with nutmeg, pepper and keep on low heat for another 3-4 minutes. Remove the pot from heat, cover and let the pumpkin puree soup steep for about 15 minutes. Serve hot with sour cream, sprinkled with grated cheese. Instead of Parmesan, you can use any other cheese you like.

Recipe 6. Pumpkin puree soup in a slow cooker

Ingredients: 300 g pumpkin pulp, 1 carrot, 2 onions, 4 potatoes, 2 cloves of garlic, 400 ml cream, 1 tablespoon vegetable oil, butter, sea salt and a handful of pumpkin seeds.

Peel and cut vegetables. Turn on the multicooker in the "baking" mode and, pouring vegetable oil, fry the prepared vegetables under a closed lid - onions, garlic, pumpkin, carrots and potatoes. After the “ready” signal, switch the multicooker to the “extinguishing” mode. After 1 hour, pour the stewed vegetables into another bowl and turn into a puree. Add cream to the resulting mass. Mix well. If the soup is thick, add a little boiled water. Then heat it well, but don't boil it. Serve sprinkled with chopped herbs and garnish with pumpkin seeds.

Recipe 7. Sweet pumpkin soup with cream

Ingredients: 500 g of pumpkin pulp (without seeds and skin), 500 g of sweet and sour apples, 1 clove of garlic, 1 onion, 250 ml of cream with a fat content of 22%, 750 ml of water, 1 tablespoon of vegetable and butter each, ground white pepper , salt to taste, cinnamon on the tip of a knife, 1 teaspoon of dried thyme, 1 tablespoon of sugar (preferably brown), a few sprigs of parsley to serve.

Peel the apples and cut them into small slices. Cut the pumpkin into slices of the same size. Peel the onion and garlic and chop finely. Heat vegetable oil and butter in a saucepan and fry the onion and garlic until golden brown. Then add apples, pumpkin, pepper, salt, sugar, cinnamon and thyme, add water, let it boil and simmer for 20 minutes over medium heat, covered. Chop the finished vegetables to a puree in a blender, pour in the cream, heat (without boiling), pour into plates and serve, garnished with fresh herbs.

1. You can season the pumpkin soup with a variety of spices for a fuller taste. Pumpkin is friends with black pepper, nutmeg, bay leaves, sage, rosemary, ginger and garlic.

2. All the ingredients for the soup must be very well cooked, the meat must be pitted and disassembled into pieces.

3. To prevent the soup from souring, you need to bring it to a boil after turning into a puree.

4. For better assimilation, pumpkin puree soup should be eaten with sour cream, cream, butter or vegetable oil: beta-carotene, which pumpkin is rich in, is a fat-soluble vitamin.

5. Homemade toasts, croutons and croutons are a great addition to pumpkin puree soup. They can be made from different types of bread, with cheese, garlic, tomatoes, herbs and aromatic herbs.

Fragrant and appetizing, tasty and healthy, light and at the same time nutritious pumpkin puree soups will protect from the autumn blues, strengthen the immune system, help to stay in great shape and good mood - in general, it is difficult to find a more suitable dish for the autumn table.

A plate of fiery orange delicacies with an island of greens and sour cream, in which there are so many vitamins and minerals, is a piece of the sun on your autumn menu. Eat to your health!

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

Cooking sequence

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

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

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

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

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

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

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

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

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

Conclusion

Pumpkin is a dietary product that is well absorbed even by a child's body, so the pumpkin and cream soup cooked for lunch can be eaten by the whole family, including kids. The dish is easy to prepare, but it looks expensive and festive.

How else you can make pumpkin and other vegetable puree soup, you will learn from the video:

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Healthy food recipes: Very tasty and healthy pumpkin soup with cream will appeal to children and adults ...

Very tasty and healthy pumpkin puree soup, will please children and adults.

There are many variations of this soup, you can add different products to it, but the base is always the same - pumpkin... By consuming it regularly, you can saturate your body with useful elements, which is especially useful in winter.

PUMPKIN PUREE SOUP: ONE OF THE CLASSIC RECIPES

This is truly the most classic recipe. It is perfect for lunch or dinner with the whole family.

Required products:

• 1 kg of pumpkin pulp;
• one onion;
• one or two cloves of garlic;
• 30-50 grams of butter;
• 100 ml cream;
• 2 tablespoons of vegetable oil;
• 1/3 tsp Sahara;
• salt, black pepper - to taste.

Let's prepare the pumpkin. To do this, wash it well, then peel it of seeds and peel, and then cut it into cubes.

You should also peel and finely chop the onion. We do the same with garlic - we clean it and chop it very finely (you can squeeze it out through a press).

Now we need to fry some food. Take a suitable dish for this (frying pan, saucepan, saucepan), pour butter and vegetable oil there, put chopped onion there, salt it, add pepper, and fry until the onion becomes transparent.

Then add the garlic and fry everything again. Now put pumpkin in a bowl with onions and garlic, add a pinch of sugar and fry for about six minutes.

After that add a little more liter of water, wait until everything boils. Cook over low heat for twenty minutes. The pumpkin should be soft as a result.

After everything is cooked, you need to use a blender to chop the soup into puree. Then add cream to the soup, add salt and pepper to taste. Mix everything well.

Pumpkin puree soup is ready. Before serving, the soup can be garnished with croutons, pumpkin seeds. You can also add a sprig of greenery.

PUMPKIN SOUP WITH VEGETABLES

This option for making pumpkin soup is suitable even for a children's menu (there are no fried and strong-flavored foods in it), as it turns out to be rich in vitamins and very tender.

Soup composition:

• 300 grams of pumpkin pulp;
• one celery root;
• one potato;
• one bell pepper;
• one onion;
• salt to taste.

Put on the fire a pot of water one and a half liters. While the water is boiling, the potatoes should be peeled and diced. It should be added when the water boils. Everything needs to be salted.

Now we clean and cut the celery. We add it when the water and potatoes boil.

Now we are preparing the pumpkin. It should also be peeled, if there are seeds, then they must be removed. Now you need to cut it into pieces and add to the pan.

Peel and finely chop the onion. It should be added to the soup when the potatoes are completely cooked.

Now let's get to the pepper. Seeds should also be removed from it, washed and cut. Add to the pan.

All together should cook for about three to five minutes. We remove from the fire.

After that, use a blender and puree the soup. Also, at this stage of preparation, cream or hard cheese can be added to it.

Garnish with herbs before serving.

PUMPKIN SOUP PUREE

Puree pumpkin soup can be made with any ingredient.

The composition of the dish:

• half a medium pumpkin;
• one glass of milk;
• one onion;
• two tablespoons of flour;
• half a glass of grated cheese;
• nutmeg, salt to taste.

Let's cook the pumpkin. To do this, you need to pour it a little with oil and bake in the oven for about half an hour.

The onion must be peeled and cut.

Now take a dry skillet and fry the flour in it until it turns golden. Leave it aside, let it cool down. Now it can be diluted with milk.

Cut the pumpkin into slices, place in water and simmer for about seven minutes. Add onions there and simmer for another seven minutes. Now you can add flour and milk to the soup and add cheese. Stir everything well, salt to taste.

Now take a blender and bring the soup to a smooth consistency, after which it needs to be brought to a boil. Add nutmeg. The soup is ready.

Garnish with brie or camembert before serving. This cheese goes well with soup.

PUMPKIN SOUP WITH SHRIMPS AND CHICKPEAS

Original preparation of pumpkin puree soup with the addition of shrimp and chickpeas.

The composition of the dish:

• pumpkin pulp - 400 grams;
• canned or boiled chickpeas - 400 grams;
• raw shrimp (large) - 400 grams;
• two cloves of garlic;
• rosemary two sprigs;
• olive oil - 3 tablespoons;
• ground nutmeg;
• salt, ground white pepper - to taste.

Preparing the dish is very simple. We clean the pumpkin and cut it into cubes. We take a saucepan, pour oil there and put squeezed garlic, rosemary sprigs, pumpkin on the bottom (choose a saucepan so that you can fry in it).

Everything is fried for about six minutes. Then add the chickpeas.

If you use canned, then you can add it right away, and if raw, then you need to cook it first. To do this, you need to soak it for a day, and then cook for about an hour.

It remains to turn it into puree. To do this, take out the rosemary and grind everything with a blender. Then add salt, pepper, nutmeg to taste.

Prepare shrimp. To do this, remove the shell, intestinal vein from them, then boil them (three to four minutes).

Now you can serve. Put shrimps in each plate and garnish with herbs.

PUMPKIN SOUP PUREE FRENCH

This is a delicate and elegant soup that the whole family will surely enjoy.

Composition:

• 750 grams of pumpkin;
• one leek;
• 150 grams of potatoes;
• 2 tbsp olive oil;
• 1 liter of vegetable broth;
• 1 tbsp lemon juice;
• 100 grams of sour cream.

The recipe is pretty simple. We clean the pumpkin from the peel and seeds, then cut it and the potatoes into cubes, the onion must be cut into rings.

We take a pan (for frying), add olive oil there, put vegetables in turn and fry for ten minutes. As a result of frying, the onion should become transparent, and the vegetables should be slightly golden.

Now pour the prepared vegetable broth into the pan, cover with a lid, wait until everything boils. After this, you need to cook for about fifteen minutes over medium heat. After the time has elapsed, turn off the fire.

After that, you need to add pepper to the soup (cayenne pepper is most suitable), pour in the required amount of lemon juice. To mix everything.

Now grind the finished soup in mashed potatoes with a blender, salt to taste and pour in the required amount of sour cream. The soup is ready.

Serve with herbs, croutons or a baguette.

Cook with love!