Such creamy dishes can be found in any restaurant; at home they are prepared mainly for children. However, adults may also like pumpkin puree soup. The main thing is to learn how to cook it correctly, then the dish will come out tasty, appetizing and aromatic.

How to make pumpkin puree soup

The dish is prepared in different variations: using only pumpkin as the main component, or combining it with other vegetables, mushrooms, meat or fish. Some chefs even flavor soups with fruits and dried fruits, coconut milk, alcoholic beverages (wine, cognac, whiskey, etc.), nuts and sesame seeds. Sage, rosemary, oregano, red pepper, basil, cardamom, paprika, turmeric, ginger, nutmeg are ideal spices for pumpkin cream soups.

How to make pumpkin puree soup? Many are interested in the answer to this question. Despite the variety of recipes, pumpkin puree soups have the same cooking technology: first, vegetables are baked, boiled or stewed, then they are combined with broth and chopped using a blender. The result is a hearty, vitamin-rich, nutritious, low-calorie meal. Nevertheless, in order for the pumpkin soup to acquire a pleasant taste, several rules must be followed:

• all components must be completely prepared, the meat is removed from the bones and disassembled into small pieces;
• you can improve the taste of a dish by adding a dairy product (cheese, butter, milk or cream) to it;
• you can extend the shelf life of the soup by boiling it again after turning the finished vegetables and meat into mashed potatoes.

Pumpkin Puree Soup Recipes

It is known that pumpkin is one of the healthiest vegetables and goes well with many other fruits. Its regular use helps to maintain a normal metabolism, promotes good intestinal motility, and improves mood. Diet pumpkin puree soup is an ideal choice for people who want to lose weight, since the vegetable dish saturates the body well, having a very low calorie content. Here are some quick and easy pumpkin cream soup recipes.

With cream

A unique property of this dish is its bright, recognizable taste. Pumpkin puree soup from Yulia Vysotskaya is combined with any additional ingredients, so do not be afraid to experiment and add something of your own to the recipe. The finished product is stored in the refrigerator for a long time, so busy housewives can immediately make it in large quantities. How to cook pumpkin soup?

Ingredients:

• pumpkin pulp without seeds - 300 g;
• large onion;
• potatoes - 2 pcs.;
• garlic clove;
• cream - ½ tbsp.;
• dry white wine - 100 ml;
• olive oil - 2 tbsp. l .;
• chicken broth - 1 l;
• dry and grated ginger - 1 tsp;
• other spices.

Cooking method:

1. Cut the peeled potatoes, peeled pumpkin into cubes.
2. Finely chop the onion and garlic, fry them together in a thick-bottomed saucepan for 2-3 minutes.
3. Add potatoes, pumpkin to the container, brown for a short time, pour over the vegetables with wine, meat broth. Season the dish with ginger and other spices.
4. After 25 minutes, bring the puree soup to the desired consistency using a blender / processor. Pour the cream into the mass, boil the soup again, decorate it with herbs, season with sour cream.

With chicken

A hearty and delicious pumpkin puree soup with chicken is an ideal meal in the cold season. It is not a shame to serve such a dish to guests, and you can do it right in the pumpkin - this will give the cream soup an interesting look. Garlic or tomato croutons, toasts or crackers, which cook very quickly, will be a great addition to the soup. How to cook pumpkin cream soup?

Ingredients:

• chicken fillet - 0.5 kg;
• basil - 2 sprigs;
• egg;
• pumpkin - up to 900 g;
• pumpkin seeds;
• dill - 1 bunch;
• 33% cream - 1 tbsp.;
• seasonings.

Cooking method:

1. Remove the skin from the pumpkin (it is convenient to peel it with a knife, it must be done thinly).
2. Heat small pieces of fruit in the microwave for 5 minutes or boil until tender. Then you need to grind the vegetable with a blender.
3. Beat an egg into a homogeneous mixture of chicken fillet (it must be chopped separately with a meat grinder or blender), add herbs, seasonings.
4. Boil a liter of water / broth, forming meatballs from the resulting mass, place them in the boiling liquid with a spoon.
5. Boil the meatballs for 5 minutes, then add pumpkin puree here and cook the dish for another 7 minutes.
6. Pour the warmed cream into a saucepan and remove from the stove after a couple of minutes, without letting the soup boil.
7. Toast the peeled pumpkin seeds, sprinkle them over a delicious creamy soup poured into bowls.

In a multicooker

Light and nutritious, delicious, bright pumpkin puree soup in a slow cooker will protect you from the autumn blues by saturating the body with useful substances. This dish strengthens the immune system and helps to stay in good shape, while cooking it takes a minimum amount of time. More suitable food during the period of vitamin deficiency cannot be found. Below is a recipe for pumpkin puree soup in a slow cooker with a photo.

Ingredients:

• pumpkin pulp without seeds, skin - 0.3 kg;
• butter - 50 g;
• carrot;
• frying oil;
• onions - 2 pcs.;
• potatoes - 4 pcs.;
• medium fat cream - 0.4 l.;
• garlic cloves - 2 pcs.

Cooking method:

1. Chop the peeled vegetables.
2. Activate the "Baking" option on the appliance, grease the bowl with oil and place the garlic, onion, carrot, pumpkin pulp, potatoes in it. Cover the multicooker with a lid.
3. When the signal sounds, the device should be switched to extinguishing mode.
4. After an hour, the stewed vegetable mixture must be poured into another bowl and chopped with an immersion blender.
5. Next, add the cream slowly while continuing to whisk the mixture. If the puree soup comes out thick, dilute it with boiled milk or water and boil again.

With cheese

Since pumpkin soup contains fat-soluble components, it is important to improve their absorption by the body. For this purpose, the dish is diluted with milk, ghee, cream. Gourmets, however, prefer pumpkin cream soup with cheese, and you can use different varieties. Various spices help to reveal the taste of the ingredients of such a dish: black pepper, bay leaves, rosemary, sage, ginger. How to make pumpkin puree soup?

Ingredients:

• large onion;
• garlic cloves - 3 pcs.;
• pumpkin pulp - 0.7 kg;
• spices to choose from;
• cream 11% - 1 tbsp.;
• low-fat sour cream - 4 tbsp. l .;
• olive oil - 3 tbsp. l .;
• parmesan cheese - 70 g.

Cooking method:

1. Finely chop the onion, garlic, fry the vegetables in a thick-walled saucepan (3 minutes is enough).
2. Cut the pumpkin into small cubes, add to the onion and garlic. After 5 minutes, add a little water to the ingredients, when it boils, reduce the heat and cook the pumpkin until tender (this takes an average of 12 minutes).
3. Using a blender, beat the ingredients until a slurry consistency, boil the mixture, pour in the cream, season and hold on the stove for 3 minutes.
4. After removing the pan from the stove, close it, let the dish brew for 20 minutes, then sprinkle with grated cheese (if you chose a different, softer type of cheese, for convenience, you can first freeze it and then rub it).

With shrimps

Preparing such a dish is not very difficult, the recipe has been repeatedly tested by chefs, so you don't have to worry about the taste results. Pumpkin puree with shrimp soup should be cooked on the basis of broth (chicken is better, but you can also use meat), and you will get a more satisfying version of the dish. Below is a detailed description with a photo of how to make pumpkin cream soup at home.

Ingredients:

• small onion;
• pumpkin without seeds, skin - 0.4 kg;
• vegetable oil;
• potatoes - 2 pcs.;
• cream - 1 tbsp.;
• vegetable / chicken broth - 0.7 l;
• peeled shrimp - 0.2 kg;
• chilli;
• green onion feathers - 3 pcs.;
• seasonings.

Cooking method:

1. First, vegetables are chopped: onions into small cubes, pumpkin and potatoes into large ones.
2. The vegetables are placed in a saucepan with preheated oil.
3. Next, it is worth pouring broth to the vegetables, cook them until they become soft, then puree and pour in cream.
4. Pumpkin cream soup with cream is seasoned and boiled.
5. You need to finely chop the chili pepper, fry the shrimps for 3 minutes, then mix them with the pepper and keep on the fire for a couple of minutes.
6. Chop green onions finely.
7. Ready shrimps are laid out on plates, poured with pumpkin cream soup, sprinkled with green onions.

With milk

This is a quick and very healthy meal that is easy to digest and contains few calories. Ready pumpkin cream soup with milk can be flavored with garlic croutons / croutons, toasted sunflower seeds, sesame seeds, fresh herbs, low-fat sour cream. If you want to cook a lean meal, cook the soup in vegetable broth, not meat broth.

Ingredients:

• ghee - 50 g;
• potatoes - 0.4 kg;
• pumpkin pulp - 0.5 kg;
• leeks - 1 pc .;
• spice;
• milk - 0.5 l.

Cooking method:

1. Boil water, add small potato cubes, salt the liquid.
2. After 40 minutes of boiling the potatoes, add the toasted pieces of pumpkin and leeks to it. Cook vegetables for 10 minutes.
3. When the soup boils, pour in the milk and re-boil the liquid without stopping stirring.
4. Pour the ingredients into a blender bowl and purée.

With ginger

It is known that pumpkin is a vitamin, easily digestible fruit, so it is extremely important to include it in the children's diet. In addition, the ginger, which is part of the dish, gives it antiviral properties, which makes the soup even more valuable for the autumn-winter period. Ready pumpkin puree soup with ginger and cream looks very attractive, has a delicate, spicy taste, contains a minimum amount of calories, so it is ideal not only for lunch, but also for dinner.

Ingredients:

• carrots - 1 pc.;
• fresh ginger root - 30 g;
• small celery root;
• fresh olive oil - 2 tbsp. l .;
• pumpkin pulp - 0.4 kg;
• bulb;
• spice;
• garlic cloves - 2 pcs.

Cooking method:

1. First, you need to bake pieces of pumpkin so that they become fragrant, soft.
2. Garlic cloves, finely chop the onion, rub the ginger root. Preheat a saucepan, fry the listed ingredients in oil.
3. Add pumpkin, celery root, and carrot shavings to the vegetables when they turn golden.
4. Pour in a glass of boiled water, cover the container with a lid, leaving the food to simmer over low heat for about 20 minutes.
5. Pour the broth into a separate bowl, chop the vegetables with a blender. Combine the resulting gruel with broth, season, boil.

With celery

This is a classic French pumpkin soup. Both root and petiole celery are suitable for its preparation. It is better to choose a pumpkin that is not too sweet, bright orange - this will give the dish a beautiful color. Despite the fact that pumpkin puree soup with celery is boiled in water, without meat and seafood, it comes out very nutritious and satisfying. Below, in detail and with a photo, it is described how to cook lean pumpkin soup puree.

Ingredients:

• potatoes - 2 pcs.;
• greens;
• pumpkin pulp - 0.6 kg;
• young carrot;
• any celery - 100g;
• dry basil, oregano - ½ tsp;
• bulb;
• sesame;
• frying oil.

Cooking method:

1. The pumpkin is peeled, seeds, cut together with potatoes into cubes. Peeled carrots, celery and onions are cut into small cubes.
2. To fully reveal the taste of vegetables, pre-fry them in refined oil for 5-7 minutes. The pumpkin is sent to the pan first, followed by potatoes and celery (while the vegetables need to be stirred frequently). Carrots and onions are added last.
3. After the components, it is worth boiling until tender, having previously seasoned them with spices.
4. In a saucepan, you need to boil water in such an amount that it covers the vegetables. After that, the fried ingredients are transferred here, the container is covered with a lid, the fire is reduced to a minimum.
5. The soup should be removed from the stove when all the fruits are tender.
6. When the vegetables have cooled slightly, they are chopped with a blender. Serve a delicious pumpkin soup, sprinkle with sesame seeds and fresh herbs.

Video

Bright and healthy pumpkin cream soup is a hearty and at the same time dietary dish, suitable for breakfast and lunch, in a children's menu and for a festive table. Ready pumpkin soup can be seasoned with ginger, cloves, paprika, curry, garlic, it can be prepared for the first and for dessert, add meat, fish to it, cook with vegetables, serve with milk and cheese, with meatballs, croutons and herbs.

Since pumpkin broth contains fat-soluble components, it is necessary to improve their absorption by the body. For this, pumpkin dishes are diluted with milk, cream, or ghee is added. The classic version is pumpkin puree soup with cream.

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Description

With ginger and cream

• 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 pieces, sprinkle with chopped dill, parsley. Nutmeg, curry and some chili puree will be appreciated by thrill-seekers. You will find the recipe for a dietary mashed potato soup

The recipe for making pumpkin puree soup is very simple and delicious and can be made at home without any special culinary skills.

To prepare pumpkin puree soup, you will need: pumpkin (both fresh and frozen will do, this does not affect the taste), carrots, potatoes and onions. All vegetables must be washed, peeled and cut into pieces, pumpkin larger (3-4 cm in size), potatoes, carrots and smaller onions. It is advisable to remove the skin from the pumpkin, it may be too tough and spoil the taste of the soup somewhat.

Pumpkin, potatoes, onions and carrots should be put in a saucepan, seasoned with salt, covered with water and put on medium heat. A minimum amount of water should be poured into vegetables, but so that they are completely covered with water. It's just that when transferring to a blender, water is not needed, if you add it, then the puree soup will be watery.

Cook vegetables for at least 30 minutes. After everything is cooked, you need to get them out of the pan and transfer them to a blender. You can also use an immersion blender, then you just need to drain the water from the pan and do not transfer anything anywhere. You can add spices (optional) before mixing in a blender, ginger and nutmeg (ground) are best.

When all the vegetables are mashed, they must be poured back into the pan. The cream soup is almost ready, you just need to add the cream. Before adding the cream, bring to a boil and as soon as it boils, pour into the puree soup and stir. In general, pumpkin puree soup is ready for this. But in order to achieve completeness and aesthetic beauty of the finished dish, it will be very useful to decorate it with a sprig of any greens, as well as serve not just on a plate, but along with fried bacon or croutons. Bacon and croutons (croutons) should be added to the pumpkin cream soup right before meals, otherwise they will get wet and will not crunch pleasantly.

A lot of healthy and tasty dishes are prepared from pumpkin. And how to cook it quickly, tasty and healthy? There is a way: puree soup. In today's issue of our culinary magazine on the Raznoblog portal, we will share with you five step-by-step recipes for cooking delicious and pumpkin.

Cooking time: 30 minutes

Servings: 3

How much to cook, how many servings

It turns out a bright and delicate low-calorie dish. It is prepared with both cheese and cream. For 3 servings of a cheese dish, it will take about half an hour.

Products

Also to taste bay leaf, half a teaspoon of paprika, pepper, salt. You can add a teaspoon each of curry or ginger.

Preparation

Step 1

The pumpkin is cut coarsely. If the pumpkin is young, it is not necessary to remove the peel from it, it is already soft. It is imperative to peel off the skin from a pumpkin that has already lain.

Pieces are placed in a saucepan, water is added. To make the soup thicker, you can reduce the amount to 1.34 liters. Add laurel leaf and put on high heat.

Potatoes are cut. It is added to boiled pumpkin. Reduce the fire to medium and boil for ten minutes.

Step 2

Finely chop the onion and garlic. Fried in oil until golden. After cooking pumpkin with potatoes, fried onions, salt, pepper, paprika and other spices are added to them.

Step 3

All are removed from the stove and whipped into a cream with a blender. You can also use a pusher with a colander. It will take longer, but just as effective. Cheese is added to the classic. You can take not only regular cheese. Processed product is also similar. The container is again placed on the stove, stirring until the cheese dissolves. Remove the dish from the stove, cover with a lid, insist for a quarter of an hour. You can taste it.

Pumpkin cream soup with cream

And with cream, the recipe is easy to make. But here it is important not to overcook, so that the soup does not lose all its taste.

Ingredients

Take for one serving:

To taste of seasonings, salt, heavy cream or sour cream, white croutons

How to cook

Step 1

Chop onion, pumpkin, cut into cubes. Fry onions in oil, add pumpkin, season and stew with a little water for about a third of an hour. Transfer the finished pumpkin to a blender, chop. Add hot milk and mix again in a blender.

Step 2

The mixture is poured into a saucepan, heated without boiling. The dish is poured into plates, croutons are added, seasoned with sour cream or cream and decorated with parsley.

French pumpkin cream soup

To prepare a healthy and tasty French pumpkin soup at home, take:

How to make French cream soup

Step 1

After washing the pumpkin with potatoes, they are peeled, cut into small cubes. Chop the onion finely. In the multavark, they set the frying mode, fry the onions on it for about five minutes.

Potatoes, pumpkins, spices are added to the onion. All are poured with boiling water until vegetables are covered. Salt and cook in carcass mode for a quarter of an hour. Rub the ginger and put it in the finished dish.

Step 2

Drain the broth, beat the remaining mixture with blenders until puree. The vegetables are put back to the multi-bowl, hot milk is added. In the soup mode, they warm up for about ten minutes. Serve the soup with croutons.

Diet Pumpkin Cream Soup

You can also make dietary soup from pumpkin. Let's get to know his recipe soon.

Ingredients

How to cook

Step 1

The peas are soaked for three hours. Then it is boiled in three glasses of water with the addition of parsley stalk, allspice and bay leaf for two-thirds of an hour. Water can be added as needed.

Step 2

Peel the pumpkin, cut it finely. The onion is also finely chopped, and the garlic is rubbed on a grater or passed in the press. Fry the garlic and onion for a couple of minutes in a dry frying pan.

Step 3

Pumpkin and garlic-onion mixture are added to peas, salted, pepper. Water is added to the soup, achieving complete coverage of the components. All are whipped in a blender. Cook for another ten minutes. The dish is ready.

Puree soup with vegetables and pumpkin

In a creamy soup with pumpkin and vegetables, both the color and taste are good.

Step 2

All are laid out on a baking sheet covered with parchment, supplemented with Bulgarian pepper cut into quarters. Fill the mixture with the remaining oil and spices, put everything in an oven preheated to 190 degrees for a third of an hour. If you can easily pierce the pumpkin slices with a sharp knife, the vegetables are ready.

Parsnips and carrots are cut into cubes, coarsely chopped, peeled, onions and apples.

Step 3

Boil half a liter of water. Parsnips with carrots are placed in boiling water and boiled for about a third of an hour. Add onion and cook for another five minutes. They put apples - and again five minutes of cooking.

The baked pumpkin is added to the pan. The bow is pulled out before that. The mass is brought to a boil, leaving to cook for a couple of minutes. The soup is mashed with a blender.

Step 4

Add cream to the mixture, stir, put on fire, bring to a boil, but do not boil so that the cream does not curl. Remove the peel from the baked pepper and cut the vegetable into thin strips. The cream soup is poured into plates, decorated with stripes of pepper, poured over with cream and a fragrant and delicious soup is served.

Variations of pumpkin cream soup are enough to choose the option according to the situation and your own tastes. And for cooking, especially complex ingredients are not needed.

Ingredients:

1. Soup Ingredients:
   Cream 200 gr.
   Rub the garlic through a grater - 2-3 pcs.
   Ripe pumpkin
   Parchment paper
   Vegetable or olive oil 40 gr.
   Spices (basil, turmeric, salt, black pepper.)
   For decoration:
   Small pumpkin seeds
   Suluguni

• For a wonderful aromatic cream soup, we will take 1 ripe pumpkin from the garden. Peel and remove the seeds.
• Prepare a baking sheet and a heated oven for roasting pumpkin with spices.
  Cut the peeled pumpkin into medium cubes
• We clean the garlic and add it to vegetable oil, you can take olive oil.
  Mix all this together with the pumpkin.
• You need to bake on parchment paper for 15-20 minutes.
• You need to take very heavy cream and heat at a high temperature. Turn off the cream, after a while add our baked pumpkin there.

Pumpkin cream soup with bacon and cream recipe

Soup Ingredients:

• Pumpkin 400 - 500 gr
  Cheese 30 gr
  Bacon 100 -200 gr
  Condiments
  Salt
  Sunflower oil 3 tbsp. l.
  Bow 2 pcs.

1. Cooking an interesting spicy pumpkin soup. We take the peeled pumpkin and into small cubes.
   Chop the onion finely and fry in sunflower oil in olive oil until color. Add pumpkin there. Salt and pepper to taste.
2. Next, pour water over the pumpkin and cook until soft. After cooking, remove the pumpkin with a colander.
3. Beat the prepared pumpkin with a blender and add the broth of the soup. Add cream for a creamy aroma.
4. Fry bacon with little slices without oil in a frying pan.
5. We serve crackers with the soup, bacon on top and sprinkle with cheese. Our aromatic soup is ready.

Pumpkin soup with potatoes and carrots

Pumpkin puree soup is a classic recipe without cream - with sage and parmesan.

Ingredients for Italian soup:

1. Pumpkin 2 kg
2. Carrots 2 pcs
3. Onion 2 pieces
4. Celery 3 pcs
5. Garlic 2-3 cloves
6. Broth liter
7. Pepper, bay leaf
8. Sage 20 gr.
9. Parmesan 7 tbsp l
10. Frying oil (olive, sunflower)
11. Pepper, salt.

• We take 2 kg of pumpkin, we clean everything from seeds. Grate or chop the carrots through a grater.

• Take a saucepan and heat the oil. Add carrots, garlic through a grater, finely chopped onion and celery.

• Cut the pumpkin into slices and add to the roast, pour the broth over. You can add spices for flavor, bay leaves, celery.

• Simmer for 30 minutes and remove the bay leaves. Add celery

• Later we grind everything with a blender.

• Fry sage in oil for 2 minutes, like chips.
• FOR DECORATION ON TOP OF THE SOUP, ADD PARMESAN AND SAGE

Pumpkin puree soup with apples recipe

Bright colorful soup made from such a vitamin-rich pumpkin. Feed your family healthy meals! 

Ingredients:

1. Apples 2 - 3 pieces
2. Pumpkin 1 kg
3. Garlic cloves 2-3
4. Pepper
5. Potatoes 2 - 3 pieces
6. Thyme 2-3 pcs
7. Oil 2-3 tbsp
8. Onion 2 pieces
9. Curry 1 tbsp l

• We clean pumpkin, apples from seeds. Peel the potatoes.
• Divide the pumpkin into medium pieces, chop the potatoes, onions and garlic into pieces.
• We fry all this in oil. First, fry the onion and add the pumpkin and chopped garlic. Next, fry the thyme potatoes for about 10 minutes. Add 2 liters of water and bring to a boil and simmer for 10 minutes.
• Grind everything with a blender.
• Fry the apples in oil until golden brown and add salt and curry there for taste.
• Pour on plates and on top of apple slices.

Pumpkin soup in english

Pumpkin puree soup classic recipe with photo step by step

Ingredients:

• Ripe pumpkin 1 kg
  Large tomato 1 pc
  Celery branches
  Garlic 2- 3 wedges
  Salt
  Oil (olive, sunflower) 2 tablespoons
  Onion 1 pc
  Pepper

We use a variety of sprigs and seasonings for the colorful soup. Take the celery, cut the medium onion and garlic 2-3 slices.

Cut the ripe pumpkin into medium slices. Remove the peel of the tomato, for this you can dip it in boiling water, the peel will be quickly removed. You also need to remove the tomato seeds with a spoon to get mashed potatoes. Tomato mode into cubes.

• We heat a saucepan with oil and add there in stages we send celery twigs, chopped garlic with onions. In minutes after stewing, we send our pumpkin and in 5 minutes tomatoes.

Lyons pumpkin puree soup