Just half an hour of time, milky tenderness, cheese aroma and universal compatibility with spices.

Ingredients:

• Pumpkin - one kilogram
• Drinking water - 500 ml
• Milk (fat content 3-5%) - 300 ml
• Hard fatty cheese (Dutch, Russian) - 150-200 grams
• Cream (10% fat) or sour cream - 4 tablespoons
• 1/4 teaspoon nutmeg (or curry)
• Salt and black pepper - to taste

Attention, motor!

1. Peel and cut the pumpkin into cubes. The main thing is that it is uniform and not small, about 2 cm in thickness. Remember this step, it will accompany us in all recipes.
2. Place a large saucepan of salted water on the fire. When it boils, send the orange vegetable to cook. Our task is to simmer the cubes in boiling water until softened. Depending on the variety, this will take from 10 to 15 minutes. Remove from heat and drain the water while holding the lid. Orange bars are waiting to meet milk!
3. After five minutes of boiling the pumpkin, put the milk on heat and pour it hot (!) into the pan with the prepared pumpkin (without water).
4. Large pans are convenient for working with an immersion blender: let's get to the most interesting stage. Puree the pumpkin-milk mixture well and return to the heat for 3-5 minutes.
5. Three cheese on a coarse grater and pour it into the hot soup immediately after turning off the heat. This includes almost all the cream and seasoning. Mmmm, amazing milky aroma with notes of nutmeg! Salt, pepper and pour into tall soup bowls, carefully adding a teaspoon of cream to the surface of each serving. Easier than steamed pumpkin!

Secrets of taste

5 minutes before processing, place the cheese in the freezer. This will make it easier to rub. Small cheese cubes also work great. And how fitting are pieces of any smoked ham, crushed nuts and seeds! Let's find our best combination and make this creamy pumpkin soup at least 3 times. The recipe is so simple and only takes 25 minutes.

Any seasonings of your choice

If you're not a fan of nutmeg, try curry, ginger, Italian herb mix, the Russian classic "dill + parsley", celery greens and even a set for Uzbek pilaf. The unpretentious orange fruit harmonizes perfectly with both meat and vegetable aromas!

Pumpkin soup with cream, potatoes and onions

A simple classic from our housewives - with potatoes, onions and carrots.

We need:

• Pumpkin - 1 kg
• 1/2 medium carrot (100 g)
• Two small onions (about 100 g)
• 4 large cloves of garlic
• Two medium potatoes (about 250 g)
• 200 ml cream (low-fat 10-20% is also suitable)
• Salt, pepper - to taste
• Sunflower oil for sautéing
• Drinking water - 500 ml

How to cook:

We cut the onions, carrots, pumpkin and potatoes quite large: rings and cubes 2-3 cm. Chop the garlic cloves into 4-6 parts.

In a deep frying pan with oil on the bottom, combine the first batch of vegetables - carrots, onions, garlic. Lightly fry for 3-5 minutes and add pumpkin - fry for another 5 minutes.

Place the potatoes last and pour half a liter of boiling water into the pan. Cook until the potatoes are soft - about 20 minutes.

The time has come for our faithful assistant: puree the boiled vegetables into a homogeneous mass using an immersion blender. At the end add cream.

Secrets of taste

This basic recipe will happily accept traditional roots - celery (40-50 g), parsley (20 g) and turnips (up to 50 g). The delicate neutral taste will sparkle with new colors from banal dill.

An interesting and always accessible solution is onion-carrot frying, like for Ukrainian borscht, which we will add at the very end of cooking, without mashing it. There can be many experiments: the recipe is ideal for new ideas!

Roasted pumpkin soup

America's favorite classic. The main advantage of this recipe is the unsurpassed aroma that will remain with the dish even after freezing and reheating.

We need:

• Pumpkin - 1 kilogram
• 2 tbsp. spoons of vegetable oil
• 1 onion (60-80 grams)
• 3-4 large cloves of garlic
• 0.5 teaspoon curry
• Chicken or vegetable broth - 500 ml
• Low-fat cream - 150-180 ml
• Salt and pepper to taste

What are we doing:

Cut the pumpkin into 2 cm thick pieces and place on a greased baking sheet. Place the slices in the oven, which has been preheated to 180 degrees Celsius. Approximate baking time is 30 minutes. Checking for readiness - pierce the flesh with a match.

In a deep frying pan, fry the onion (cut into large half rings) and garlic (large cubes) in oil. The heat is moderate, stir for up to 10 minutes. At the end of frying, you can cover with a lid.

Combine the baked pumpkin sticks, sautéed vegetables, chicken broth and cream in a wide and tall saucepan. Puree with an immersion blender, salt, pepper and season with curry. Americans also love baked pumpkin with ground coriander or thyme.

Secrets of taste

Innings- with garlic croutons (just rub dried bread with garlic), or with Borodinsky black bread. Topping- well-roasted and coarsely crushed pumpkin seeds, cubed croutons, fresh parsley, a playful swirl of heavy cream.

So you have learned how to cook a wonderful creamy pumpkin soup. Cooking recipes can be expanded and supplemented, which is what we will do in one of the following collections. See you again for delicious culinary experiments!

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Autumn is already coming to an end, but you can still find inexpensive pumpkins in stores. Let's still have time to prepare a wonderful pumpkin soup with cream cheese and crackers, it's very tasty! Before I offered you this recipe, I cooked pumpkin cream soup three times, trying to finally find the perfect recipe, and I think I found it! So keep it up step by step recipe with photos the most delicious creamy pumpkin soup.

A little about the ingredients. Probably the most important question you may have is where to get coconut milk? This is really rare in Russian stores, so if you don’t find it, take regular cow’s cream 10% fat. However, I like the soup better with coconut milk. The second question is cream or cottage cheese. Take Philadelphia or similar, I used Arla Natura, it’s delicious!

Ingredients

For soup

• pumpkin (peeled) 600 g
• onion 1 PC. (150 - 200 g)
• carrot 1 - 2 pcs. (200 - 250 g)
• ginger 30 g
• butter 70 g
• coconut milk (can be replaced with cream 10%) 200 g
• soy sauce 3 tbsp. spoons
• water 800 ml
• nutmeg 1 teaspoon
• black pepper
• salt

Additionally

• white bread 3 - 4 slices
• cream cheese 150 g

Preparation

Peel the carrots and onions and cut them into large cubes.

Peel the pumpkin and remove seeds and cut into cubes.

Peel and finely chop the ginger. If you want the soup to be spicier, add more ginger, for example 50 or even 70 grams - the soup will be spicy.

Place a saucepan (preferably a thick-bottomed one) on the fire and melt the butter in it.

Place onions and carrots in heated oil and fry them until soft for 3-5 minutes.

Add chopped ginger and fry for another 2-3 minutes.

Place the diced pumpkin in the pan, mix everything and fry for 2-3 minutes.

Pour 800 ml of boiling water into the pan.

Salt, pepper, add nutmeg. Cook over medium heat for 15-20 minutes until the pumpkin is completely soft.

While the pumpkin is cooking, make the croutons for the soup. To do this, cut the bread into cubes, place it on a baking sheet and place it in an oven preheated to 200°C for 7-10 minutes. As soon as the bread is browned, take the croutons out of the oven, they are ready. The main thing is not to overcook them so that the crackers don’t burn.

When the pumpkin becomes soft, remove the soup from the heat. Puree the soup with a blender, just don’t forget to first read the instructions for the blender to see if it can be put into such a hot soup; if not, then first cool it slightly.

Add coconut milk (or cream) and soy sauce to the soup. Stir and immediately pour into bowls, adding a few pieces of cream cheese to each. Don't forget to serve croutons with the soup; let everyone add them to their plate as desired.

I think it's very tasty pumpkin cream soup. Enjoy!

Just as Zhenya Lukashin traditionally visited the bathhouse every year, every year I no less traditionally cook pumpkin puree soup. This is my signature way of dealing with the consequences of the grasping reflex - when I first see a pumpkin on the counter in October, I quickly grab it and drag it to the checkout, without thinking about what I will cook with it. And at home, after racking my brains a little, I decide: well, of course, puree soup! I take a new recipe every time, since there are countless of them. This year I decided to try creamy pumpkin soup. The recipe is very simple, with a minimum of ingredients. And who would have thought that it turned out so delicious. I didn't even add any seasonings. If you want, you can add thyme, but in general the taste of the soup is absolutely self-sufficient. Delicate, creamy, fresh. In order for the cream to reveal its full flavor potential, a couple of potatoes are added to the soup (with potatoes, the cream forms some kind of magical union that makes you eat soups in pans and cook a new portion the next day).

Ingredients:

• Pumpkin – 800 g – 1 kg,
• Carrots - half small
• Onions – 2 medium size,
• Garlic – 4 cloves,
• Potatoes – 2 pieces,
• 500 ml water,
• 1 glass of cream,
• Salt - to taste (I put 1 heaped teaspoon),
• Vegetable oil for frying

Method for making creamy pumpkin soup

This soup is very easy to prepare, like most pureed soups. What I like most is that you don't have to chop anything finely. I cut the onion into large cubes, the garlic is also quite rough, put it in a pan, add vegetable oil and fry until light golden brown. I have a stainless steel pan with a thick bottom - you can cook and fry in it. If you are going to cook pumpkin puree soup in a regular enamel pan, then you need to fry the vegetables separately, in a frying pan.

While the onions and garlic are frying, I cut a piece weighing about 1 kg from a large pumpkin. My pumpkin is of the butternut variety, it has the shape of a bottle and the upper narrow part has no seeds, solid pulp. Do you see the droplets on the cut? This is juice.

The easiest way to cut the thick skin off a pumpkin is to place a piece of pumpkin vertically on a board. Next, use a knife to make an incision as if removing wood chips from a log. Rotate the pumpkin piece as you peel it.

The pumpkin itself is very juicy and easy to cut.

Place in a saucepan or frying pan, where the onions and garlic, pieces of pumpkin and roughly chopped carrots have already been fried.

Fry for another five minutes, stirring. During this time, peel the potatoes. Mix everything together: onion, garlic, pumpkin, carrots and potatoes in a saucepan.

Fill with water. There is no need to pour a lot of water. I poured 500 ml (that's two full 250 gram glasses). The fact is that the pumpkin will give a lot of juice and the soup will not be very thick.

Place the pan on the stove and cook until the potatoes are ready. It took me exactly 20 minutes.

Take a blender and puree the cooked vegetables along with the broth. At this stage I add salt to the puree soup. One teaspoon of salt was enough for me. You are guided by your taste. You can and should try the soup.

Stir and put back on the fire. Our task is to let the pumpkin puree soup warm up, but not allow it to boil. As soon as the first bubbles appear on the surface, immediately remove the soup from the heat.

You can pour into plates and serve. For example, with white bread crackers. Or with boiled shrimp (6-7 pieces per serving).

Bon appetit!

How to prepare delicious cream and puree pumpkin soup, step-by-step recipe with photos

Pumpkin is America's top product. Americans love pumpkin like no other and know a lot about its preparation. This is something of a universal potato. Drinks, jam, desserts, casseroles, and soups are made from pumpkin. We will cook amazingly bright pumpkin soup according to the recipe of an American chef. The juicy pulp of the orange beauty is very healthy. There are carotene, vitamins (A, C, E, D, PP), calcium, iron, cobalt, copper and a large amount of water. Pumpkin makes equally good puree soups and cream soups. Yes, this is not the same thing, the dishes differ in composition. Cream soup necessarily contains a dairy component: bechamel sauce, milk or, as in this case, cream. We will add them a couple of minutes before they are ready. Cream soup is similar to cream soup, but it is cooked exclusively from vegetables. And if the cream soup is quite high in calories, then the pumpkin puree soup recipe is more suitable for dietary nutrition. The ingredients below make both options great.

How to make tender pumpkin puree soup? Cut all the vegetables into cubes so that they cook evenly. It is better to cook soup in meat or vegetable broth, but you can also use plain water. Despite the fact that the first course is prepared without meat, its taste is very rich. And here’s a little secret: when frying the onions, add a little dry white wine; the alcohol evaporates during the cooking process, leaving the soup with a delicious aroma and revealing the taste of the vegetables. Pumpkin soup with cream is hearty, nutritious, and warming. A smooth and homogeneous consistency can be obtained using an immersion blender. And to make American pumpkin soup even tastier, serve it with croutons fried in butter. Another plus of the dish: pumpkin soup only becomes tastier the next day (of course, if you don’t eat it right away). So, let's move on to the step-by-step recipe with photos.

To prepare creamy pumpkin soup you will need:

• 400 g pumpkin;
• 1.5 l. broth;
• 200 g turnips (1 small);
• 200 g onions (2 pcs.);
• 200 g carrots (1 large);
• 200 g potatoes (2 medium tubers);
• 50 g butter for frying and 100 g for croutons;
• 0.5 tbsp. cream with fat content 33-35%;
• 2/3 tbsp. dry white wine;
• half a baguette for croutons;
• salt, pepper to taste.

Recipe for cream soup (or cream soup) with cream

1. Let's take care of vegetables step by step. First, cut the onion into small pieces.

2. Lightly fry the onion in butter until transparent, but make sure it doesn’t burn. Just fry over medium heat for 5 minutes until soft.

3. Now pour in the wine and simmer over medium heat for another 1 minute.

4. Cut the potatoes. You can cut it into medium cubes, but then puree everything with a blender.

5. Peel and chop the turnips.

6. Chop the peeled carrots.

7. Peel the pumpkin and remove seeds and chop it too. You don't have to throw away the seeds. We clean them, fry them and decorate the finished soup.

8. Now pour all the vegetables into the pan with the onions.

9. Mix everything.

10. Fill with broth. You can take a ready-made vegetable or meat product from cubes or pre-cooked. Cook for 1 hour over low heat, covered. It is recommended to add salt only after the vegetables are cooked. In unsalted water they will retain more nutrients. But I had bouillon cubes, which contain additional salt and herbs.

11. For a complete recipe for creamy pumpkin soup with cream, we will need croutons or croutons. While the vegetables are cooking, cut the baguette.

12. Grease each piece with butter and cut into 4 pieces.

13. Place the baguette pieces on a heated frying pan, lightly salt and pepper on top. Fry the croutons over medium-high heat until golden brown on both sides. The butter begins to burn quickly, so we don’t go far from the frying pan.

14. Let's check our soup: the carrots should be easily pierced with a fork.

15. Puree everything with a blender until smooth. The puree soup is ready, all that remains is to add salt and pepper to taste.

17. Please note that there is no need to boil soup with cream. It is enough to warm it up over low heat.

8. Serve with croutons.

Or you can put them directly on the plate to make the dish look more impressive. Delicious creamy pumpkin soup with cream is ready. Bon appetit!

Pumpkin dishes, especially soups, are eaten all over the world. Moreover, different countries have their own ways of preparing these dishes. And the ingredients included in the dishes are also different. For example, on Halloween, in addition to pumpkin pie, Americans cook a spicy soup with shrimp from this vegetable.

In Uzbekistan, the dish is prepared with milk and is called shirkavak. But Italians add rice, wine, cheese and herbs to the soup. Our housewives mainly cook sweet liquid milk dishes with diced pumpkin and rice. Other options for preparing soups have practically not taken root in our families, but in vain!

It's probably time to experiment and learn something new.

You can cook a delicious and aromatic puree soup from pumpkin. Most often, the crushed pulp is dipped into a boiling broth (meat or vegetable) and boiled until tender. Then puree using a blender. To better absorb the beneficial substances contained in pumpkin, add cream or butter. If you want to get a less calorie dish, you can add milk instead. But then it will be a completely different dish.

Creamy pumpkin soup with cream has a velvety, soft taste. Not only adults will like it, but children will also appreciate this dish.

The ingredients below make four bowls of pureed pumpkin soup. It will take 30 minutes to prepare.

You can make your own changes to the recipe, focusing on your tastes and desires.

Taste Info Cream soup / Pumpkin dishes

Ingredients

• pumpkin – 0.6 kg;
• onion – 1 pc.;
• carrot – 1 pc.;
• garlic – 2 cloves;
• vegetable oil – 3 tbsp. l.;
• cream – 120 ml;
• nutmeg (ground);
• salt.

How to make creamy pumpkin soup

For the dish, take a ripe pumpkin with bright, aromatic pulp. Peel the fruit and remove the insides and seeds. Cut into cubes no larger than 2 cm.

Also chop the peeled onion. Carrots can be cut into squares or grated. Press the garlic cloves through a press.

Pour vegetable oil into the frying pan and heat it thoroughly. Place the chopped vegetables there and close the lid. Fry over moderate heat for about ten minutes, stirring occasionally. As a result, the vegetables should be semi-soft.

Place the fried ingredients into a saucepan. Pour boiling water so that the water slightly covers the vegetables. Add salt and leave the soup to simmer over low heat for fifteen or twenty minutes.

Place soft vegetables in the bowl of an immersion blender and puree. Add nutmeg and cream. Gradually bring to a boil over low heat and turn off.

Cooking tips:

In order for the prepared pumpkin cream soup with cream to be not only delicious, but also attractive in appearance, you must:

• create a dish exclusively from fresh ingredients;
• Do not overcook the ingredients under any circumstances;
• do not skimp on heavy (preferably homemade) cream;
• Do not turn on the blender at full power.

To add even more flavor to the dish, you can experiment with spices such as black pepper, ginger, saffron or rosemary.

If it is difficult to remove the peel from the pumpkin, pieces of the fruit are boiled along with it. They become soft and easy to clean.