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 directly 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 dinner. 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 pulp, 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, and 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.

Pumpkin puree soup with cream in a slow cooker - detailed video recipe

Pumpkin soup becomes even easier to prepare if you have a slow cooker. Based on this simple and tasty recipe, you can prepare pumpkin soup of any variety from those that I told you today. In just a few minutes, a delicious and satisfying lunch will be ready and will greatly delight you and your family.

Autumn is the time to prepare delicious pumpkin soups. If you have this bright sweet beauty, be sure to make pumpkin soup. Believe me, this dish will be included in your diet on an ongoing basis!

Lenten pumpkin cream soup is a light, yet satisfying hot first course that will please absolutely everyone, even the most picky gourmets.
Recipe contents:

Pumpkin soup is consumed in many countries - Europe, America, Asia, Australia, Africa. Moreover, cream soup is most often prepared from pumpkin. It is hearty, nutritious and can warm you up on a cold day, give you energy and health. After all, pumpkin is an incredibly healthy product. Therefore, be sure to include it in your menu as often and as much as possible. Well, we will give some delicious examples of recipes for soft, tender and appetizing soups with her participation.

How to cook pumpkin cream soup - general cooking principles

• Pumpkin soup is best made from baked pumpkin. To do this, it is baked in the oven until soft, then cooled, the peel is carefully cut off, the seeds are removed, and the pulp is rubbed using a thin sieve or blender. The resulting puree is poured into a saucepan, brought to a boil, broth (vegetable, meat, fish), milk or cream is added.
• Cream soup is a dish of uniform consistency, so all ingredients should be evenly distributed throughout the soup. There should be no thick sediment at the bottom of the pan.
• But depending on the type of soup, other ingredients may remain chopped in the dish.
• Other vegetables, such as smoked meats, fish, poultry, and seafood, are added to pumpkin soup.
• The soup is served with pumpkin seeds, nuts or wheat bread croutons.
• Many are sure that pumpkin cream soup becomes more tasty and aromatic only the next day.
• If the cream soup is thick, then the mass is diluted to the desired consistency with broth, boiled water or vegetable broth.
• It is better to salt the soup when all the vegetables are cooked.
• For an original serving, you can make a plate from bread or pumpkin. A dish served this way will look more original.
• If pasta is added to the soup, it is better to boil it separately and add it to the soup at the end of cooking. This is necessary so that the broth does not become cloudy.
• Puree soups with the addition of cream are usually not boiled, but only heated at low heat so that the cream does not curdle.
• Vegetables are placed in a pan of boiling unsalted water so that they do not lose their beneficial substances.
• Pumpkin soups successfully combine ginger, cumin, coriander, star anise, cinnamon, black pepper, fennel and dill.

Pumpkin cream soup with cream has a unique taste and aroma. Ginger root can be added either fresh or dried. But here it is worth considering that the taste and aroma of raw ginger is more pungent and vibrant, so its quantity should be dosed according to taste preferences.

• Calorie content per 100 g - 45 kcal.
• Number of servings - 6
• Cooking time - 45 minutes

Ingredients:

• Pumpkin - 400 g
• Milk - 800 g
• Wheat bread - 15 g
• Cream - 50 g
• Butter - 20 g
• Salt - to taste
• Spices - to taste

Step-by-step preparation:

1. Peel the pumpkin and remove seeds, cut into pieces, add milk and simmer in a sealed container over low heat. Add salt.
2. 5 minutes before cooking, add bread croutons.
3. Wipe the mixture, pour in the remaining milk and boil.
4. Remove the pan from the heat, season with cream, butter and serve.

Pumpkin cream soup with cheese is dietary, contains few calories and has an amazing taste, bright color and at the same time healthy.

Ingredients:

• Pumpkin pulp - 200 g
• Sweet pepper - 1 pc.
• Garlic - 3 cloves
• Cream - 50 ml
• Hard cheese - 50 g
• Salt - to taste
• Drinking water - 300 ml

Step-by-step preparation:

1. Place the pumpkin pulp cut into pieces into boiling salted water.
2. Next, add the sweet pepper, peeled from seeds and membranes. Cook the food for 10-15 minutes.
3. Then add finely chopped garlic and chopped herbs. Continue cooking the soup for another 5 minutes.
4. Remove the pan from the stove and use a blender to puree the ingredients until smooth.
5. Return the pumpkin soup to the stove, pour in the cream and sprinkle with cheese shavings.
6. Heat the soup without bringing to a boil.
7. Add salt, ground pepper and spices. The soup combines curry, Provençal herbs, and ginger perfectly.
8. Remove the dish from the heat and serve.

Healthy and incredibly tasty pumpkin cream soup with chicken. It is rich in elements and vitamins necessary for our body. But the main positive quality is fast cooking.

Ingredients:

• Pumpkin - 500 g
• Potatoes - 300 g
• Olive oil - 10 g
• Chicken breast - 150 g
• Broth - 1 l
• Onions - 100 g
• Ground pepper - to taste
• Salt - to taste

Step-by-step preparation:

1. Peel the onions and cut into half rings. Heat olive oil in a heavy-bottomed pan and fry until soft.
2. Wash the washed chicken fillet, cut into small pieces and add to the pan with onions. Fry until it turns white.
3. Peel the pumpkin and remove seeds, cut into bars, add to the food and simmer, covered, until soft.
4. Peel the potatoes, wash and cut into cubes. Place in the pan along with the pumpkin.
5. Salt and pepper the products and cook until fully cooked.
6. Then puree the mixture with a blender until smooth.
7. Pour in the broth, bring to a boil and adjust the taste with spices.

Various varieties of pumpkin are now cultivated almost everywhere, and dishes made from it are just as widely represented in the cuisines of different nations.

Thanks to its mild taste, this fruit is perfect for a variety of dishes. Its juicy pulp is the basis for thick cream soups.

Many recipes, in addition to spices, also differ in accompanying ingredients. Moreover, pumpkin can act both as the main flavor component and as a background component for mushroom dressings, smoked meats, and cheese. Recommended in dietary nutrition and in the absence of spices for feeding babies older than one year.

Creamy pumpkin soup - general principles of preparation

Cream pumpkin soup is prepared with vegetable broth, meat or chicken broth. A rich, more nutritious cream soup will be obtained if you use pre-cooked chicken or meat broth to prepare it; dietary soup is boiled in water.

The basis of the cream soup is a puree made from boiled or sautéed vegetables together with pumpkin, combined with milk or cream.

Cream soup is a dish of uniform consistency and therefore all ingredients should be evenly distributed throughout the soup. There should be no thick sediment at the bottom of the dish.

Decorate with chopped herbs or their leaves

Creamy pumpkin soup

Ingredients:

Light chicken broth or boiled water – 1.5 l;

Pumpkin – 500 gr.;

White onion - a couple of bulbs;

One carrot;

Heavy cream – 2/3 cup;

For frying - 4 tbsp. spoons of oil, odorless;

Nutmeg, finely ground – 1/4 tsp;

Hand-ground pepper;

Mint - leaves;

Curd soft cheese.

Cooking method:

1. Finely chop the onion, chop the carrots with the finest grater.

2. Shape the peeled pumpkin into cubes about 1.5 cm.

3. Pour the oil into the pan and heat thoroughly, gradually increasing the temperature.

4. Pour vegetables into heated oil and simmer until amber in color.

5. Add the diced pumpkin and simmer for 15 minutes.

6. Pour water or chicken broth into a saucepan, let it boil over medium heat and cook the pumpkin, slightly reducing the heat, until cooked.

7. When the pumpkin softens, pass the contents of the pan along with the broth through a fine sieve or beat with a blender.

8. Bring the pan with the pureed vegetable mixture to a boil.

9. Pour in 22% cream, add salt and pepper to taste, add nutmeg and simmer over medium heat for several minutes.

10. Turn off the heat and keep covered, letting the soup brew.

11. When you serve the cream soup, place a dessert spoon of very chilled butter on top of each plate and garnish with mint leaves.

Creamy pumpkin soup with tiger prawns

Ingredients:

Pumpkin, peeled and seeds – 500 grams;

One medium carrot;

One small onion;

Three cloves of garlic;

20% cream – 80 ml;

Egg;

Sesame seeds – 1.5 g;

The bread is round;

Large shrimp (tiger) – 3 pcs.;

A sprig of rosemary;

Unsalted butter, or very thick homemade cream – 30 g;

Refined sunflower or corn oil.

Cooking method:

1. First of all, prepare the bread to serve the soup.

2. To do this, take a loaf of round bread and cut off the top from it, this will be the lid with which we will cover the loaf when we fill it with soup.

3. Select a crumb from the middle of the bread.

4. Brush the inside of the bread with beaten egg and place in the oven, preheated to 180 degrees for 3-4 minutes.

5. Chop the onions and carrots for sautéing, and brown in a frying pan.

6. Place the fried vegetables in a small saucepan, add the garlic chopped with a knife. Add pumpkin cut into small cubes, pour in 1.5 liters of boiled, not hot water and bring to a boil.

7. Turn off the heat and cook over medium heat until the pumpkin softens.

8. Remove the pan from the stove, cool slightly and pass everything through a sieve, or slowly beat with a low-speed blender into a uniform mass.

9. Add cream, stir and heat on low for 4-5 minutes.

10. Carefully pour the finished cream soup into the prepared “pot” of bread, cover with a bread lid and serve.

Creamy pumpkin soup

Ingredients:

Pumpkin without seeds and peel, juicy part of the pulp - 600 grams;

Low-fat cream - a glass;

One small onion;

Hard cheese – 80 grams;

1–2 cloves of garlic;

Pumpkin seed kernels – 30 grams;

Hand-ground black pepper;

Fresh herbs for decoration;

Oil for frying, refined sunflower.

Cooking method:

1. Finely chop the onion for sauteing, crush the garlic, fry everything together in a frying pan until browned.

2. Place the pumpkin cut into small pieces into the frying pan. Cook over low heat until the pumpkin is done.

3. When the pumpkin has softened, place the stewed vegetables in a blender and puree.

4. Pour the vegetable mixture into a small saucepan. Add hard cheese grated on a fine grater, pepper and add salt. Place on the stove and cook over low heat until the cheese is completely dissolved, constantly stirring.

5. When the cheese has dissolved, remove the soup from heat and leave with the lid closed for at least half an hour.

6. Serve, garnishing each plate with peeled pumpkin seeds, herbs and cream.

Creamy pumpkin soup “Nostalgia”

This pumpkin soup has an extremely pleasant aroma, and the ingredients for its preparation can always be found in any kitchen.

Ingredients:

Water – one and a half liters;

Pumpkin, prepared – 500 grams;

1 fresh or frozen pepper, or a bag of dried pepper;

One small carrot;

Medium potato;

Pickled mushrooms, not hot, not spicy, any kind – 200 grams;

A mixture of aromatic peppers, mild.

Cooking method:

1. Chop the onion into half rings, cut the carrots as for Korean dishes, but not so long. Finely chop the bell pepper, steam the dried peppers with boiling water until softened and rinse thoroughly. Remove the seed capsule from fresh pepper.

2. Cut the pumpkin and potatoes into slices or cubes. It is advisable not to chop the mushrooms, but to cut them in half, if they are not particularly large.

3. Pour water into the pan and bring to a boil. Add salt and pepper to taste.

4. Place the potatoes in boiling water and leave to cook until the potatoes are half cooked.

5. Fry the onions and carrots until amber, add pumpkin cubes, sweet peppers and simmer with the lid closed for twenty minutes.

6. Transfer the stewed vegetables into the broth and simmer for a quarter of an hour.

7. Remove vegetables from the broth and puree in any way.

8. Transfer the resulting mass back into the pan with the vegetable broth and heat for five minutes on low heat.

9. Lightly fry the mushrooms in sunflower oil. It is recommended to add mushrooms to plates with spilled soup.

Creamy pumpkin soup with rice

Ingredients:

Rich chicken broth or water – 2 liters;

Pumpkin, without skin and seeds – 300 grams;

Small carrots – 2 pcs.;

Three medium potatoes;

20% cream, maybe a glass of milk;

Dry rice – 1/3 cup;

One pack of crackers.

Cooking method:

1. Sort the rice several times, without allowing it to swell, rinse under the tap and boil until tender.

2. Cut potatoes, carrots, pumpkin into small pieces.

3. Place the pre-prepared broth or water on the fire. When the broth boils, add vegetables to it and cook on low until tender.

4. Drain the liquid, grind in a sieve or puree the rice and vegetables using a blender.

5. Dilute the vegetable mass with cream to the desired consistency. Add pepper to taste, add salt, heat on low for 5-6 minutes.

6. Serve with crackers. Serve the crackers in a separate plate.

Creamy pumpkin soup with bacon

Ingredients:

Low-fat broth from ribs or chicken carcass – 2 liters;

Cream 20% – 150 ml;

Pumpkin, peeled and seeds – 500 grams;

Two large potatoes;

One small carrot;

Onion;

Bacon – 200–300 grams;

To taste – coriander, salt, a mixture of mild aromatic peppers.

Cooking method:

1. Cut carrots into rings, onions into half rings, potatoes into small cubes or “straws”.

2. Lightly fry the onion in very hot oil until transparent. Add the carrots and saute for 4-5 minutes, making sure that the vegetables do not brown too much.

3. Move the almost ready onions and carrots to the side to free up some space.

4. Place the potatoes in the free space and turn them over several times. There is no need to fry the potatoes, we just need them to be a little saturated with oil on all sides.

5. Simmer the potatoes over low heat for 6–7 minutes, mix with onions and carrots, add the pumpkin cut into small cubes and continue to simmer the vegetables for another seven minutes.

6. Sprinkle coriander and ground pepper on top.

7. Place the stewed vegetables in a saucepan, pour in hot broth, it should cover the vegetables by 3-4 cm. Add salt to taste and simmer over low heat at a low simmer until tender.

8. Place a sieve on any container and strain the broth with vegetables through it. Place the vegetables remaining on the sieve in a blender bowl and chop, or grind through the same sieve, only into a different bowl.

9. Transfer the pureed mass into a saucepan with broth, pour in the cream, mix slowly but thoroughly and put on fire.

10. After it boils, turn off the stove and let the soup brew.

11. While the soup is cooking, cut the bacon into slices and brown in a frying pan; no need to add oil.

12. Bacon should be placed in plates with soup poured over them; you can decorate with herbs.

Spicy creamy pumpkin soup, Thai style

Aromatic spices and hot curry paste will not spoil the sweetish taste of the pumpkin, but will only add a little piquancy to this soup, based on the taste contrasts of Thai cuisine. The spiciness of the soup can be changed by the amount of green curry paste added to the soup.

Ingredients:

Pumpkin, pulp – 500 gr.;

Small red onion;

Milk and boiled water - a glass each;

Fresh ginger (root) – 2–3 cm;

Green curry paste 1.5 teaspoons;

For the green sauce:

Two tablespoons of quality olive oil;

Garlic – 1/3 of a small head;

Juice of half a small, thin-skinned lemon;

Fresh cilantro;

Cooking method:

1. Cut the pumpkin into small cubes, with an average thickness of up to one centimeter.

2. Chop the onion and peeled ginger with a knife. When you start chopping the onions, set aside a few rings for decoration.

3. Take a pan with a multi-layered or thickened bottom, pour a little oil and lightly fry the onion and ginger until the onion turns amber.

4. Place pieces of pumpkin pulp and green curry paste into a pan and fry for about three minutes, avoiding sticking and burning.

5. Add water, bring to a boil, reduce heat to low and cook until the pumpkin softens.

6. While the soup is cooking, prepare the sauce. Place washed, dried cilantro and peeled garlic into a blender bowl. Grind, pour in one teaspoon of freshly squeezed lemon juice, add salt in small portions, also carefully, taking a sample, pepper, add olive oil and mix.

7. Puree the contents of the pan with a blender, food processor, or grind through a fine sieve. Pour in boiled, not hot milk, stir and put the pan on the fire.

8. Bring to a boil over low heat without stopping stirring.

9. Turn off the heat and let it brew.

10. Pour into plates, garnish with green sauce and half rings of sweet red onion.

Creamy pumpkin soup “Baby” in a slow cooker

Ingredients:

Water or broth – 600 ml;

Pumpkin, pulp – 250 grams;

Milk – 150 ml;

A teaspoon with a small hill of granulated sugar;

Semolina – one and a half teaspoons;

Cream 20% fat – 10 ml;

Parsley, greens - a couple of sprigs.

Cooking method:

1. Take any ceramic container, the main thing is that it is the right size for the multicooker.

2. Cut the pumpkin not too finely and place it in a selected container.

3. Add semolina, granulated sugar evenly, and pour in milk.

4. Pour water into the multicooker bowl, and place the ceramic container in the basket for steaming. We set the operating mode “Steaming”, or the closest in parameters, for 20 minutes.

5. Take the soup out of the multicooker, puree it, and add a little salt.

6. Add cream, mix until completely homogeneous.

7. Serve to the table, decorating the plates with cream soup with herbs.

If the cream soup is not liquid enough, then the prepared pureed mass can be diluted to the required consistency with broth, or boiled water if vegetable broth was used instead of broth.

It is best to add salt when the vegetables are cooked, to the already prepared vegetable puree; in salted water they will cook longer.

To make pumpkin cream soup prepared with meat or chicken broth more satisfying and rich, you can grind the meat in a meat grinder and add it to the soup already poured into bowls. You can also grind pieces of meat in a blender when you prepare vegetables in this way.

If you decide to serve pumpkin soup in an original “plate” of bread, you don’t have to buy store-bought bread, you can bake it yourself. A dish served in this way will look more original if the bread is baked in small molds and each person is given a separate “bread pot”.

Bright and healthy creamy pumpkin soup is a hearty and at the same time dietary dish, suitable for breakfast and lunch, on a children's menu and for the holiday table. Ready-made pumpkin soup can be seasoned with ginger, cloves, paprika, curry, garlic, it can be prepared as a starter and for dessert, add meat, fish, 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 dish, dilute it with milk, cream or add ghee. The classic version is pumpkin puree soup with cream.

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Description

With ginger and cream

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

Cooking sequence

1. Finely chop the garlic and onion, throw the vegetables into the frying pan to simmer in oil.
2. Cut the pumpkin into medium-sized cubes and add water. Cook for 5 minutes, add salt, and another 15 minutes over low heat.
3. Add the prepared onion-garlic mixture, ginger to the pan with the pumpkin and cook on the stove for 20 minutes.
4. Fill with cream, season with chili and beat with a blender until the most delicate consistency is formed and there are no lumps/pieces at all.
5. Garnish the puree soup with sun-dried tomatoes, pumpkin seeds or nuts.

ATTENTION. You can use dried or fresh ginger for soup. Wash the ginger root, peel it and grate it on a carrot grater, add it to the soup at the rate of 1 teaspoon for 2 servings.

You can prepare puree soups with a variety of products with the addition of cream; recipes are described in detail on.

Watch a useful video of making puree soup with ginger and cream:

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

• Suitable for dairy-free diet.
• Pumpkin puree soup without cream can be cooked in chicken broth.
• We suggest replacing the cream with processed cheese, which is thrown into the soup before immersing the blender and whipped together with vegetables.

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

As an option, you can prepare this puree soup without frying: boil all the 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 the dish, cut the feta into pieces, sprinkle with chopped dill and parsley. Nutmeg, curry and a little chili in the puree will be appreciated by lovers of spicy sensations. Find a recipe for diet puree soup

Even a teenager or a young lady starting her culinary journey can cook such a fragrant and easy-to-prepare pumpkin cream soup. Thanks to its bright and beautiful color, light texture and quality ingredients, this soup will please everyone. When preparing a dish, try to use juicy and sweet pumpkin, because the taste of our soup depends on it.

Do not forget that initiative in the culinary arts is always welcome, and you can make changes to the composition of the ingredients and supplement them at your discretion. For example, you can replace the cream with skim milk or yogurt, add any greens and chopped nuts.

You can serve flavored croutons with spices, flatbreads or malt bread with pumpkin cream soup. If you prefer meat soups, add a small piece of poultry fillet to it. By grinding the contents with a blender, you will get a flavorful, satisfying and colorful dish.

Ingredients To prepare pumpkin cream soup with cream:

• water – 1.5 l
• pumpkin – 300 g
• potatoes – 1-2 pcs.
• carrots – 0.5 pcs.
• onions – 0.5 pcs.
• cream – 50 ml
• salt, pepper, herbs - to taste
• vegetable oil – 2-3 tbsp.

Recipe creamy pumpkin soup with cream:

Select high-quality juicy vegetables, peel potatoes, pumpkin and carrots with a vegetable knife, cut into small segments.

Place the vegetable mixture in a saucepan, add water, and cook for 10-15 minutes.

Peel the onion, chop it and place it in a frying pan, pour in vegetable oil (it is advisable to use high quality olive oil). Fry for 4-6 minutes.

Add the onion mixture into the pan and cook for another 5-7 minutes. Finally, add salt and pepper to taste.

Transfer the resulting pumpkin soup to a blender bowl.

Add cream to it, grind the mass to a puree.

The last step is to pour the creamy pumpkin soup into serving bowls, add fresh herbs, and serve immediately.

Bon appetit!