The most delicious pumpkin soup puree recipe. How to make pumpkin puree soup

25.01.2024 Preparations for the winter

For pumpkin puree soup according to the classic recipe, you need to peel the pumpkin, cut out the core and cut into cubes with a side of about 2-3 centimeters.

Peel and chop the onion.

Add butter to a heated frying pan. Place pumpkin cubes and onions there.
Fry the pumpkin and onion over medium heat for five minutes, remembering to stir occasionally. Thanks to this light frying, the soup will become richer in taste.

Heat the broth in a saucepan (I always have frozen broth in the freezer) and add the contents of the pan to it: fried pumpkin and onions.
Bring everything to a boil, reduce heat and simmer for twenty minutes until the vegetables are soft.

Add pepper, salt, peeled and chopped garlic, ground cumin.
Of course, you don’t have to put cumin, but I highly recommend it!

Remove the pan from the heat and use an immersion blender to turn the mixture into a smooth puree. If you don’t have such a blender, you can grind everything in a blender bowl, putting the vegetables and broth into it.

Roast pumpkin seeds in a dry frying pan.

Pour the classic pumpkin puree soup into bowls and sprinkle it with parsley, adding a few seeds. Serve immediately and enjoy!
Bon appetit and delicious soup!

Pumpkin is a bright and fabulous vegetable, a true symbol of golden autumn. Juicy and sweet pumpkin is a real storehouse of vitamins and microelements: iron, potassium, calcium, magnesium. And you can’t even count the vitamins. It grows well in our latitudes, and many of us even grow in our own gardens. Today I want to talk about how to make delicious pumpkin soup. We will look at detailed step-by-step recipes for different variations of pumpkin soup and choose the most delicious one.

The most common form of pumpkin soup is puree soup. It turns out very tender thanks to the juiciness and softness of the pumpkin.

Creamy pumpkin soup - classic step-by-step recipe

This is the most famous and simple pumpkin soup. If you have pumpkin at home and are wondering what to cook with it, then be sure to try this wonderful soup. It is truly vegetable, without meat additives, so it can be eaten by both vegetarians and people on a diet, and children also really like it. This is not surprising, because this soup is very tender, sweetish and does not need to be chewed at all. Feed pumpkin soup to your baby, and he will be happy too.

To prepare creamy pumpkin soup you will need:

fresh pumpkin - 500 grams,
onion - 1 piece,
carrots - 1 piece,
cream 20% - 0.5 cups,
garlic - 1 clove,
butter - 15 grams,
olive oil - 1 tablespoon,
salt and pepper to taste.

Preparation:

1. First of all, you need to sauté the onions and carrots. Why finely chop the onion and garlic.

2. Cut the carrots in half and then into thin semicircles.

3. Cut the pumpkin into large cubes. Since it will subsequently stew, soften well, and subsequently be ground in a blender, the size of the cubes is not too important. But cubes that are too large will take longer to cook.

4. Melt the butter in the bottom of the pan. Once it melts to a liquid state, pour olive oil into it. Stir.

5. Fry the onion and garlic a little until it becomes softer and translucent. There is no need to turn on high heat to prevent the onion from burning.

6. Add carrots to the onions and fry a little until slightly softened.

7. Add pumpkin pieces to the fried vegetables. Pour hot water over the vegetables until just slightly covered. Please note that when cooking, the water must be freshly boiled straight from the kettle. This is necessary so that the cooking temperature does not drop and the process is not disrupted. Everything in our saucepan is already boiling and stirring.

Salt and pepper the vegetables, stir and cook for 15 minutes.

8. Grind the prepared vegetables using an immersion blender. You can also use a blender with a jug. During the chopping process, pour cream into the vegetable puree and continue. Vegetables and cream will mix and form a lush thick cream puree.

9. Place the pot of pumpkin soup back on the stove and bring to a boil. As soon as it starts to boil, remove. The pumpkin soup is ready and can be served.

Pumpkin puree soup is wonderfully complemented by white bread croutons. Roast them ahead of time and serve for lunch. Bon appetit!

Pumpkin soup with chicken and potatoes - a quick and tasty recipe

Pumpkin soup can be not only lean, made exclusively from vegetables, but also with the addition of delicious meat ingredients. For a simple example, you can take pumpkin soup with chicken, which is prepared with rich chicken broth and chicken meat. Tender chicken meat goes well with the sweet pulp of pumpkin.

To prepare this soup you will need:

pumpkin - 500 grams,
chicken - 400-500 grams,
onion - 1 piece,
carrots - 1 piece,
potatoes - 1-2 pcs,
celery root - 100 grams,
parsley root (optional) - 100 grams,
nutmeg - a pinch,
salt and pepper to taste.

Preparation:

1. First, cook the chicken for the broth. If you want to make a leaner, more tender version of pumpkin soup with chicken, remove the skin, which contains the most fat.

2. Peel the pumpkin from the pulp with seeds and peel, and peel the potatoes too. Cut the vegetables into large cubes. Chop the peeled onion into quarter rings or large cubes.

3. Place a piece of butter in a thick-bottomed saucepan and melt it over low heat. Fry the onion in oil until transparent.

4. Then add potatoes there and fry for two to three minutes. Immediately after this, add the pumpkin cubes and cook them together, stirring and over low heat until the pumpkin lightens.

5. At this time, you can add dried parsley and celery root to improve the taste of the chicken broth. You can use a special device that will allow you to boil the root and easily remove it back. Don't forget to salt the broth.

6. Add broth from a nearby pan to the vegetables. You will need very little, 2-3 ladles. Vegetables should be stewed over very low heat without being covered in broth. Cover them with a lid and simmer until the pumpkin and potatoes are ready.

7. When the vegetables are cooked, you need to stop mashing them. You can use a blender if you have one. If not, then a mashed potato masher will do, and for a more delicate consistency of the mashed potatoes, grind through a sieve.

8. Add chicken broth to the finished puree until the soup consistency is pleasant to you. Stir well. Remove the chicken from the broth, remove the bones and cut into small pieces.

9. Place the chicken pieces into the pumpkin soup, return the pan to the heat and bring to a boil. After this, the soup is ready and can be served. Garnish the soup with herbs.

This wonderful pumpkin soup goes great with croutons from your favorite bread. For example, from white or grain.

Bon appetit!

Spicy creamy pumpkin soup with ginger and bacon - a very tasty recipe

Pumpkin is a fairly sweet vegetable, so all soups made from it turn out just as sweet, but a variety of spices will help add a new and interesting flavor to it. For example, the perfect spice for pumpkin is cinnamon, but it also adds sweetness, so you need something aromatic and a little hot. Light spicy bite. It's spicy, but not spicy. The best one for this role is ginger root. You will be surprised how much the taste will change. This is delicious. We will also add thyme, one pinch, nutmeg and just a little black pepper. This will make a real spicy pumpkin soup. It’s almost impossible to get rid of something like that by the ears.

I will give the amount of ingredients for two servings, and if you have more people, then increase everything proportionally.

To prepare you will need (for two servings):

pumpkin - 300-400 grams,
vegetable or chicken broth - 500 ml,
onions - 0.5 pcs (or 1 small onion),
carrots - 1 small piece,
garlic - 2 cloves,
fresh ginger - 1 teaspoon (or a pinch of dried),
ground cinnamon, thyme, nutmeg and ground black pepper - a pinch each,
low-fat milk or cream - 0.5 cups,
bacon - 2-3 strips,
green onions - 1 sprig,
salt to taste.

Preparation:

1. First, peel the pumpkin from the hard skin and cut it into small cubes.

2. Boil pre-prepared broth in a saucepan. Add pumpkin there and cook until done. This usually takes no more than 10 minutes. The pumpkin should become soft. If you are using fresh ginger, take a small piece of the root, peel it and chop it finely. Let it cook together with the pumpkin. Dry ginger is added later, along with all the other spices.

3. At this time, finely chop the onion. Grate the carrots on a coarse grater, peel the garlic and crush it with the flat of a knife. Place all this in a frying pan with heated oil and fry until golden brown.

4. When the pumpkin is ready, pour the resulting broth into a separate bowl; we will add it back to the pumpkin a little later.

5. Place the sauteed vegetables in a saucepan with the pumpkin and chop them all together using an immersion blender, adding a little broth. If you don’t have an immersion blender, you can grind it in a blender with a jug, but then add more broth at once. At the same time, you need to add all the spices: dried ginger, nutmeg, thyme and pepper. Add salt to taste.

During the grinding process, add cream (or milk) and mix thoroughly.

After this, bring the pumpkin soup to a boil again so that all the ingredients inside are warmed up.

6. Fry the bacon in a dry frying pan until crispy. Then cut it into small pieces.

7. Now pour the finished pumpkin soup into plates. Place a large pinch of shredded cheese on each plate, followed by chopped bacon and top with fresh green onions.

Eat it hot with crackers! Invite guests and feed your loved ones. Try to eat the soup freshly prepared, this is how it tastes best.

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

A very tasty and healthy pumpkin puree soup that children and adults will love.

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

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

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

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

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

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

After everything is cooked, you need to use a blender to puree the soup. 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 decorated with croutons and pumpkin seeds. You can also add a sprig of herbs.

PUMPKIN SOUP PUREE WITH VEGETABLES

This option for preparing pumpkin soup is suitable even for a children's menu (it does not contain fried or strong-tasting foods), 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 a saucepan with one and a half liters of water on the fire. While the water is boiling, peel and cut the potatoes into cubes. It must be added when the water boils. Everything needs to be salted.

Now we clean and cut the celery. Add it when the water with potatoes boils.

Now we prepare the pumpkin. It should also be peeled; if there are seeds, they should be removed. Now you need to cut it into pieces and add it 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 take care of the pepper. The seeds should also be removed, washed and cut. Add to the pan.

Everything should cook together for about three to five minutes. Remove from heat.

After this, use a blender and puree the soup. You can also add cream or hard cheese to it at this stage of cooking.

Before serving, you can decorate it with herbs.

PUMPKIN SOUP PUREE

Pumpkin puree soup can be prepared with any ingredients.

Ingredients:

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 prepare the pumpkin. To do this, you need to pour a little oil on it and bake it in the oven for about half an hour.

The onion needs to be peeled and cut.

Now take a dry frying pan and fry the flour in it until it turns golden brown. Set aside and let it cool. Now it can be diluted with milk.

Cut the pumpkin into pieces, place in water and simmer for about seven minutes. Add the onion and simmer for another seven minutes. Now you can add flour and milk to the soup and add cheese. Mix everything well and add 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.

Before serving, you can garnish it with brie or camembert cheese. This cheese goes well with soup.

PUMPKIN SOUP PUREE WITH PRAWNS AND CHICKEATS

An original preparation of pureed pumpkin soup with the addition of shrimp and chickpeas.

Ingredients:

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

The dish is very simple to prepare. Peel the pumpkin and cut it into cubes. Take a pan, pour oil into it and put squeezed garlic, rosemary sprigs, and pumpkin on the bottom (choose a pan that can be used for frying).

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

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

All that remains is to turn it into puree. To do this, remove the rosemary and grind everything in a blender. Then add salt, pepper, and nutmeg to taste.

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

Now you can serve. Place shrimp on each plate and garnish with herbs.

FRENCH PUMPKIN SOUP PUREE

This is a smooth, elegant soup that the whole family is sure to enjoy.

Compound:

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 quite simple. We peel and seed the pumpkin, then cut it and the potatoes into cubes, cut the onion into rings.

Take a pan (for frying), add olive oil, add vegetables one by one and fry for about ten minutes. As a result of frying, the onions should become transparent and the vegetables should be slightly golden.

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

After this, you need to add pepper to the soup (cayenne pepper is best suited) and pour in the required amount of lemon juice. Mix everything.

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

Serve with greens, croutons or baguette.

Cook with love!

Healthy, bright, aromatic, dietary - that's all from pumpkin cream soup! Take a look at our selection of recipes and choose the best one.

500 g pumpkin;
300 g potatoes;
1 PC. onions;
1 tbsp. l. vegetable oil;
1 tsp. ginger;
1.5 glasses of milk;
100 g wheat crackers;
salt, spices - to taste.

Wash the potatoes and pumpkin, peel and cut into small cubes.

Peel the onion and chop finely. Turn on the multicooker to the “Fry” mode and fry the onion in vegetable oil for 5 minutes.

Add potatoes, pumpkin, spices to the onions and pour boiling water so that it lightly covers the vegetables. Salt and cook in the “Stew” mode for 15 minutes. Grate the ginger on a medium grater and add it to the prepared vegetables.

Drain the broth. Beat the resulting mixture in a blender until pureed.

Return the vegetables to the slow cooker and dilute with hot milk. Warm up in “Soup” mode for 10 minutes.

Serve pumpkin puree soup prepared in a slow cooker with croutons.

Recipe 2: creamy pumpkin soup with cream (step by step)

Peeled pumpkin - 1 kg.
Onions - 100 g.
Butter - 20 g.
Vegetable broth - 1 l.
Garlic - 1 clove
Cream - 150 ml.
Zira - 0.3 tsp.
Spices - to taste
Salt - to taste

For pumpkin puree soup according to the classic recipe, you need to peel the pumpkin, cut out the core and cut into cubes with a side of about 2-3 centimeters.

Peel and chop the onion.

Add butter to a heated frying pan. Place pumpkin cubes and onions there.

Fry the pumpkin and onion over medium heat for five minutes, remembering to stir occasionally. Thanks to this light frying, the soup will become richer in taste.

Heat the broth in a saucepan (I always have frozen broth in the freezer) and add the contents of the pan to it: fried pumpkin and onions.

Bring everything to a boil, reduce heat and simmer for twenty minutes until the vegetables are soft.

Add pepper, salt, peeled and chopped garlic, ground cumin. Of course, you don’t have to put cumin, but I highly recommend it!

Roast pumpkin seeds in a dry frying pan.

Pour the classic pumpkin puree soup into bowls and sprinkle it with parsley, adding a few seeds. Serve immediately and enjoy!

Bon appetit and delicious soup!

Recipe 3, simple: pureed pumpkin soup with vegetables

All vegetables are lightly fried beforehand and this subtlety gives a completely unique taste to the dish. Try it and judge for yourself.

800 g fresh or frozen pumpkin pulp
2-3 carrots
3 medium potatoes
1 large onion
butter for frying
bunch of dill
salt, ground black pepper
1-2 cloves of garlic
2 stalks of celery (optional), this time I cooked without it

Wash the potatoes, peel them, cut them into cubes. Place 1 tbsp on a heated frying pan. l. or a little more butter, you can add a little vegetable oil. Lay out the potatoes and fry them until golden brown.

Place the finished potatoes in an empty pan in which we will cook the pumpkin puree soup. And add more butter and a little vegetable oil to the frying pan, add the peeled and diced pumpkin and also fry it until golden brown, then transfer it to the pan with the potatoes.

To prepare the puree soup, I used ready-made frozen pumpkin, cut into small pieces. In fact, if you are making soup from raw pumpkin, you don't have to cut it so small, cut it like potatoes, or even larger.

Now peel the onion and cut it into small cubes. Sauté in butter until transparent.

Peel the carrots, grate them on a coarse grater, add them to the frying pan with the onions and continue frying over low heat for 5-7 minutes, stirring occasionally.

Put the onions and carrots into the pan with the potatoes and pumpkin. If you like the flavor of celery, you can add two stalks, finely diced, to the pan at this point.

Pour boiling water over the contents of the pan just above the level of the vegetables. Add salt, bring to a boil and cook over low heat until the vegetables are tender. This doesn’t take long at all, since all our vegetables are pre-fried.

When the vegetables are ready, grind the contents of the pan with an immersion blender, then bring to a boil again.

Add chopped garlic, ground pepper, stir, taste, and add salt if necessary.

Turn it off. Let the soup brew for 15-20 minutes.

When serving, place finely chopped dill on each plate, and also offer a lemon cut into quarters. Sprinkled with lemon juice on top, the pumpkin puree soup tastes simply excellent. I borrowed this subtlety from Turkey, where, as you know, soups are prepared mainly in the form of purees. In any cafe you are offered a lemon by default, or you simply take it yourself near the cash register, where lemon quarters are always lying next to the sliced bread.

Recipe 4: Quick Creamy Pumpkin Soup

pumpkin - 500 gr.
potatoes - 2 large
carrots - 2 large
onion - 1 large
nutmeg (ground) - 1 teaspoon
heavy cream - 100 ml or milk - 200 ml
salt, pepper - to taste
dried oregano (or any aromatic herb of your choice) - for serving

Peel the vegetables and cut into large cubes. Let the vegetables cook for half an hour to an hour.

Water can be poured into a full pan or so that it covers the vegetables by 5 cm.The thickness of our soup will depend on the amount of water.

While the vegetables are cooking, finely chop the onion and fry until golden. I do this, as usual, with ghee.

Separate the finished vegetables from the broth (you can put them in a deep bowl) and puree them with an immersion blender, after adding the onion.

Our cream soup is almost ready, all that remains is to add milk or cream, ground nutmeg for piquancy and spices to taste. Mix everything well, put on fire, bring to a boil and turn off.

When serving, you can sprinkle the pumpkin cream soup with any fragrant herbs (they are sold in ready-made bags in any supermarket in the spice department) to your taste. I use dried oregano.

Recipe 5: creamy pumpkin soup with garlic (step-by-step photos)

Pumpkin 650 g
Garlic 2 teeth
Olive oil 1 tbsp. l
Butter 10 g
Onion 1 piece
Potatoes 1 piece
Chicken broth 0.5 l
Water 0.25 l

Preheat the oven to 200 gr. Cut 650 g of pumpkin pulp into large pieces with a side of about 3 cm. Place in one layer on a baking sheet. Place 2 unpeeled cloves of garlic there. Salt and pepper to taste. Drizzle with olive oil.

Bake for 20-30 minutes until done. The pumpkin should become soft.

Melt the butter in a saucepan. Add a small finely chopped onion. Cook, stirring, until soft.

Then add medium sized potatoes, peeled and roughly chopped. Cook, stirring, for a couple more minutes.

Add broth and water. Bring to a boil and simmer, covered, for 15 minutes until the potatoes are tender.

Add the roasted pumpkin and garlic, squeezed from the skin. Bring to a boil and remove from heat.

Puree the soup using an immersion blender. Serve with herbs, sour cream, cream or cheese. Bon appetit!

Recipe 6: how to make pumpkin cream soup (photo)

Pumpkin - 350-400 g
Cream (any fat content) - 100 ml
Onion - 1 pc.
Tomatoes - 1 pc.
Salt and black pepper - to taste
Ground red pepper - to taste
Vegetable oil - 2 tbsp.
Garlic - 2 cloves

Start by cutting the pumpkin into small pieces.

Heat vegetable oil in a saucepan and fry the chopped onion and garlic over low heat for five minutes. If the onion is large, then you need to take only half; if it is medium, then you can take the whole one.

Scald the tomato with boiling water and remove the skin. You can take one medium tomato or several cherry tomatoes.

Add the pumpkin and tomatoes to the onions and stir. At this stage, you can add a little ground red pepper if you like it spicier. Leave to simmer over medium heat for 15 minutes, stirring occasionally.

Pour hot boiled water into the pan so that it covers all the vegetables. Cook until the pumpkin is soft.

When the pumpkin is cooked, strain the broth into a bowl through a sieve and leave the vegetables in the pan.

Using a blender, puree the pumpkin.

Add one ladle of broth and whisk everything again.

Now pour in the cream and mix everything again. If the soup is too thick, add more broth.

Return the pan to the stove and bring to a boil. Salt and pepper to taste.

Recipe 7, step by step: vegetable puree soup with pumpkin

One of the variations of healthy and tasty pumpkin soup is a delicate creamy pumpkin soup with cream. The cream in this recipe softens the taste of vegetables, giving the structure of the soup velvety and some special softness. The taste of pumpkin is not felt at all; this soup can be prepared for the whole family, adding what he likes to everyone’s plate. For men, add fried bacon and season the soup with hot pepper; for children, add crackers and pumpkin seeds; and for yourself, add a piece of boiled chicken, herbs - in general, choose what you like.

Other vegetables are added to the creamy pumpkin soup with cream, the recipe for which is suggested; the pumpkin will not be salted in this recipe. Potatoes will make the soup more nutritious and satisfying (by the way, they can be excluded or replaced with celery in smaller quantities), carrots and onions will add their own flavor and add variety. The soup is prepared with water, but you can cook it with vegetable or chicken broth.

pumpkin (peeled pulp) – 400 g;
potatoes – 2 pcs (or a piece of celery root);
onion – 1 large or 2 small;
carrots – 1 piece;
water or broth - 1-1.2 liters;
any vegetable oil – 2-3 tbsp. spoons;
cream (fat content 10-15%) – 200 ml;
salt - to taste;
spices - of your choice;
greens, croutons, fried bacon - for serving soup.

The vegetables will be lightly fried, and so that they do not absorb a lot of oil, we will not cut them very finely. Cut the onion into medium size cubes. Cut the carrots into thick circles, cut large ones in half or into four parts.

Cut the pumpkin and potatoes (celery root) into medium-sized cubes.

Heat the oil in a cauldron or pan with a thick bottom and walls. Place the onion in it and sauté until soft, without browning.

Add pumpkin pieces and mix. Fry the pumpkin for 7-8 minutes, stirring so that the onion does not burn. The fire is not strong, the pumpkin should be stewed in oil, softening a little.

Pour potatoes and carrot pieces into the pan. Fry (simmer) in oil for several minutes until the carrots and potatoes absorb the remaining oil. Be sure to stir, the potatoes may stick to the bottom.

Pour water or broth over the stewed vegetables, barely covering them with liquid. Salt to taste. Cook the vegetables at a low boil; determine readiness by looking at the potatoes. If the potatoes break easily when pressed, they're done.

Turn off the heat and cool the soup slightly. Using a blender right in the pan, grind everything into a homogeneous thick puree. Or take out the vegetables with a slotted spoon, load them into a blender glass, and chop them. Return to the pan with the broth, stir immediately, the soup should become thick and smooth, without lumps.

Place the pumpkin soup on a very low heat and heat through. Pour cream of any fat content into the hot soup and immediately stir with a spoon. We heat the cream soup, bring it almost to a boil, but do not let it boil so that the cream does not curdle. Turn off the heat, cover the soup and let it sit on the stove for about five minutes.

While the soup is steeping and gaining flavor, fry thin slices of bacon in a dry frying pan until crispy. Dry the bread cubes (in a frying pan or in the oven), cut the herbs, take out the spices. Pour the creamy pumpkin soup into bowls, add what your eaters like to each bowl, and invite everyone to the table. Bon appetit!

Recipe 8: Pumpkin Cream Soup with Turkey and Cream

Ripe pumpkin - 1 kg
Turkey without bone - 400 grams
Cream (20-30%) - 100 ml
Butter - 40 grams
Onions - 1 onion
Olive oil - 2 tbsp. spoons
Pepper
Turmeric

First of all, finely chop the onion. It’s better not to use Crimean sweet purple onions for the recipe, but leeks or shallots are perfect, as are onions.