Pumpkin is considered a royal vegetable and should definitely be included in the autumn menu. Recipes for making pumpkin puree soup are varied and can be performed even by young, inexperienced housewives. The dish itself is simple and claims to be a gourmet dish.

Cream soups are in demand in restaurants and often become the calling cards of chefs. Refined, tender, aromatic, they are rightfully considered the best for baby food. There are also many fans of the dish among adults. Pumpkin puree soup can be prepared with cheese and cream, with chicken and shrimp, and a great addition would be such a spicy spice as ginger root. Experimenting is easy, especially if you master the basic recipe for warm autumn soup.

To prepare 4 servings of soup you will need:

• Pumpkin without peel – 500 g;
• Carrot – 1 pc.;
• Onion – 1 head;
• Large clove of garlic;
• Water, broth (vegetable, meat) – 500 ml;
• Sesame seeds, pumpkin seeds, peeled - 2 -3 tbsp;
• Vegetable oil (preferably olive) – 2 tbsp;
• Melted or chilled butter – 50 g;
• Black pepper, nutmeg – 1 tsp;
• Salt - to taste.

The amount of spices can be varied as desired, adding garlic if you like it spicy, or pepper. Otherwise, it is better to strictly maintain the proportions so that the soup does not turn out watery and does not lose its taste. The best vessel for creamy pumpkin soup is a thick-bottomed saucepan.

Let's start cooking. To do this, peel the pumpkin and carrots and cut them into large cubes. Chop the onion and garlic into small cubes. Meanwhile, butter and olive oil are melted in a saucepan. Onions and garlic are sauteed first - it is important not to overcook these spices, but only to bring them to transparency (cooking time is approximately 3-4 minutes). Add carrots, nutmeg, black pepper and continue sautéing for about 2 minutes.

Pour a few tablespoons of broth into the saucepan and continue cooking until the carrots are soft. It's time to add the main ingredient - pumpkin. It is important to lightly fry the vegetable, and then pour in the rest of the broth so that it completely covers the ingredients. Let the soup boil and simmer for another half hour.

Now that the vegetables are completely cooked, it is important to drain half of the liquid into a separate saucepan (let’s leave only the vegetables and a little of the liquid in which they were stewed in the saucepan): this will make it easier to control the consistency of the puree soup. It's time to blend the vegetables with an immersion blender.

Add the remaining liquid gradually, adjusting the “density” of the soup. At the end, when the soup is ready, you can add pumpkin seeds to each bowl: the hard and crunchy seeds pair surprisingly well with the creamy puree. You can sprinkle the soup with cheese, serve with garlic croutons, garnish with herbs, and in a word, experiment to your heart’s content. The soup will benefit from this.

Chicken recipe

Some men do not accept soups without meat, and there is some justice in this: soup with chicken is denser, it satisfies better in the cold season. In this case, it is very easy to modify the classic recipe if you blanch the vegetables not in vegetable broth, but in chicken broth. Cool the chicken from which the broth was prepared, separate from the bones and cut into large pieces.

Vegetables are also blended with a blender, and meat is added to the finished soup in portions. There are housewives who make chicken meatballs in advance and then add them to creamy pumpkin soup. In this case, the meatballs are also boiled separately in the broth, and the finished ones are laid out on plates. Then it is possible not to interfere with the tastes of pumpkin and meat, but to allow the eater to enjoy the combination of individual self-sufficient ingredients.

Pumpkin puree soup can be served directly in the pumpkin, which has been previously cleaned of pulp without breaking the skin. It is not only tasty, but stylish and very original.

Delicate cream soup with cream

Cream is the very component without which many people cannot perceive pureed soups at all. They give the creaminess for which the dish has become so popular. The consistency itself also changes, becoming smoother, more uniform, and the color of the soup acquires a beautiful pearl shimmer.

Everything is done according to the classic recipe. And half a glass of cream is poured in a thin stream at the very last moment, almost before serving.

It is very important to find the right fat content of cream - it is better to purchase light 10%, which we usually drink with coffee. But fatty ones that are whipped are absolutely not suitable: it is better to dilute them with boiled water.

Pumpkin puree soup with potatoes

In addition to carrots and pumpkin, you can add a vegetable such as potatoes to the soup: the combination of vegetables turns out wonderful, the pumpkin puree soup comes out aromatic, thick, and very satisfying. There is nothing complicated in preparation: you can easily stick to the basic recipe. You can add potatoes along with carrots: they need to be boiled well so that the tubers fall apart and easily turn into puree.

The most delicious soup is made from white potatoes, but pink, and especially purple varieties like “sineglazka”, are best left for frying in strips. Puree soup with pumpkin and potatoes is served with sour cream, garnished with herbs, and small homemade garlic croutons are added before serving.

Recipe for cooking in a slow cooker

The puree soup is easy to prepare in a slow cooker: all the ingredients are added at the same time (except for the cream!) and cooked in the “Stew” mode for 20 minutes. The prepared vegetables are blended with a blender until creamy, and before serving, cream is poured in and the soup is slightly warmed up again.

Some housewives prefer to add rice, boiled until half cooked. The cereal will add a new interesting note, and at the same time make the consistency more viscous, interesting, and thick.

With added cheese

Pumpkin, like carrots, contains vitamin E, which is better absorbed along with fats. In many ways, cream, milk, and ghee are often added to the soup for these purposes. Gourmets really love the option with cheese, and you can use either hard Parmesan or any processed one.

Prepare the dish following these steps:

1. Simmer the vegetables in the broth until tender.
2. Add salt and spices.
3. Puree the vegetables in a blender.
4. Add cream.
5. Warm the soup slightly.
6. Three cheeses on a coarse grater.
7. Stirring constantly, add the cheese to the soup: this will allow it to melt evenly.
8. Let the dish sit for 10 minutes.
9. Pour into plates.

If you suddenly see that the soup is too thick and dense, it is easy to dilute it with boiled milk, which is added to the soup while warm. And one more nuance: if desired, you can not melt the cheese, but sprinkle it in grated form on each portion separately. In this case, you are free to choose any variety, including curd cheese, suluguni or feta cheese.

From pumpkin and milk

Pumpkin soup can safely be called an international dish - it is prepared in different countries, to suit your taste, changing the ingredients. The most popular in Italy is the variation with rice, wine and cheese. In France they cannot imagine such a soup without celery and tomatoes; in Uzbekistan it is prepared exclusively with milk.

The big plus of a pumpkin-milk dish is that it is very easily digestible, which means it is equally suitable for children and the elderly. The dish is considered low-calorie, and if you do not weigh it down with cheese or sour cream, it is quite suitable for anyone watching their weight.

We prepare the dish, following the recipe for a delicate cream soup with cream, but instead of cream, add milk with a fat content of 3.2%, pouring it in a thin stream while hot. Mix the soup thoroughly, achieving a homogeneous consistency.

Serve the soup correctly with parsley and toast. And if you stick to the classic Uzbek variation, you can add fresh cilantro or coriander seeds, ground in a stone mortar.

An original way to cook with ginger

Ginger adds a piquant spice to the dish. Some chefs are sure that pumpkin and ginger are simply made for each other and never prepare pumpkin cream soup without ginger.

You can stew a stalk or root of celery into the soup along with carrots to give it a special taste. In this version, the pumpkin is not simmered on the stove, but baked in the oven: this way it acquires a light caramel note, which greatly enhances the dish.

You can add dry ginger, but it’s even better to rub fresh ginger into shavings - about 30-40 grams. Do not put too much ginger: the soup may taste bitter and will be very spicy. But cream is not a necessary ingredient in this recipe.

Cooking an unusual pumpkin puree soup with shrimp

The addition of king prawns instantly gives the dish the status of an expensive holiday treat. Although in general the recipe does not change and you can always make the classic recipe the base one.

There will be several differences:

1. Instead of cream, you can add slightly warmed coconut milk to the soup.
2. It is better to peel the shrimp in advance, but do not touch the shell on the tail.
3. Be sure to fry the shrimp. And this should be done in olive oil, adding a clove of garlic cut into three parts.

The shrimp are placed in the soup just before serving - they are laid out with the tail up, so that it is convenient to eat the seafood separately without getting your hands dirty. You can use any broth, but it’s ideal to use meat or chicken broth.

To summarize, pumpkin is a universal product that goes well with both sweet and savory ingredients. You can add trout or mushrooms, dried fruits or nuts, sesame seeds or pumpkin seeds to the creamy pumpkin soup: it all depends on the imagination of the cook.

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!

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!

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.

After which the onion is fried in butter or olive oil so that it does not burn, but acquires a beautiful golden hue and becomes soft.

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 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.

In a saucepan you need to sauté chopped onions in vegetable oil. Keep it on the fire until lightly browned and soft.

Cut the pumpkin into small pieces and place in a container to sauté. Add salt and pepper to taste.

Fill with water or broth. The amount of liquid should be no more than 300 ml. I poured in 250 ml because I like it thicker. Place the saucepan on the stove, bring its contents to an active boil and reduce the heat. Cover with a lid and cook the pumpkin soup for 15 minutes. Then we check readiness.

For pureeing, you can use an immersion or stationary blender. I like the second option better. Grinds perfectly.

This is such a homogeneous, beautiful and appetizing soup.

This lean pumpkin soup can be easily prepared in a slow cooker. Use the “Frying” mode for sautéing and the “Stewing” mode for cooking pumpkin.

And if you add a handful of croutons to your plate, your lunch will definitely be unbeatable. Also add finely chopped greens, and then the soup will become tastier and healthier.

Pumpkin is a versatile vegetable. It is used to prepare a wide variety of dishes, from soups and main courses to salads and desserts. We will turn our attention to pumpkin soup. This is just a godsend for those who are watching their figure, because pumpkin soup is low in calories and nutritious. Pumpkin soup is ideal for baby food. Children are not allergic to pumpkin - isn’t this happiness for parents?

Pumpkin soup is easy and quick to prepare, especially if it is a puree or cream soup. You will have to tinker a little longer when preparing soup from baked pumpkin, but the result will surprise you, because in addition to preserving many useful substances, baking reveals the taste of all products in a new way. For a holiday table or dinner party, pumpkin soup can be effectively served in half a pumpkin, using it as a tureen.

Here are some tips from experienced chefs to help you prepare truly tasty and healthy pumpkin soup. Before cooking soup with chicken or veal, the meat can be quickly fried in hot oil until golden brown, this will give the soup a special taste and aroma. When adding cream to soup, remember the calorie content, but, nevertheless, the fattier the cream, the tastier the soup turns out. When serving, pumpkin soup can be sprinkled with herbs, toasted pumpkin seeds, rye or wheat bread croutons or grated hard cheese.

Ingredients:
500 g pumpkin,
1 onion,
3 stacks vegetable broth,
1 stack cream,
2 tbsp. vegetable oil,
150 g hard cheese,
2 tbsp. butter,
greens, salt, pepper - to taste.

Preparation:
Cut the pumpkin in half, remove the seeds, brush the inside with vegetable oil and place cut side down on a baking sheet. Place the baking sheet in an oven preheated to 180°C for 1 hour. Meanwhile, fry the onion in butter until translucent. Peel the finished pumpkin and add to the onion, fry a little and pour in the broth. Simmer over low heat, covered, for 15 minutes. Then puree with a blender, pour in the cream, heat but do not boil, remove from heat and add grated cheese. Stir and serve with greens.

Ingredients:
1 small pumpkin
2 onions,
1 head of garlic,
1.5 liters of vegetable broth,
1 bay leaf,
1 tsp brown sugar,
1-2 tsp. curry powder,
½ tsp. ground cinnamon,
¼ tsp. ground nutmeg,
1 stack natural yogurt or low-fat sour cream,

Preparation:
Cut the pumpkin in half and place cut side down on a baking sheet. Peel the onion and cut into quarters. Without peeling the garlic, wrap it in foil. Place the vegetables on a baking sheet and bake at 180°C for an hour. Let cool slightly, scrape the pumpkin pulp into a saucepan, squeeze the garlic out of the skins, add the onion and puree in a blender until smooth. Add broth, spices to taste, bring to a boil and simmer over low heat for 10 minutes. Remove from heat, add sour cream and stir.

Ingredients:
1 kg pumpkin,
2 onions,
2 green apples,
3-5 cloves of garlic,
1 tsp curry powder,
salt, ground white pepper, herbs - to taste.

Preparation:
Cut the peeled pumpkin pulp and potatoes into pieces. Chop the onion and garlic. Heat the vegetable oil in a saucepan, fry the onion until transparent, add the pumpkin and garlic and fry over high heat for 5 minutes, then add the potatoes and fry everything together for another 5 minutes. Pour in hot water (about 1-1.2 l), bring to a boil , reduce heat to medium and cook for 15 minutes. Then puree using a blender, add salt and pepper to taste. Cut the peeled apples into cubes and fry in hot oil, sprinkled with salt, pepper and curry powder, for 2-3 minutes until golden brown. Serve the soup with 1 tablespoon in each bowl. apples and sprinkled with herbs.

Ingredients:
500 g hot smoked fish,
500 g pumpkin,
3 potatoes,
2 tomatoes
1 onion,
1 carrot,
200 ml 10-20% cream,
1 tsp pepper mixtures,
salt - to taste.

Preparation:
Cut the peeled pumpkin, potatoes, carrots and onions into cubes and boil in boiling salted water for 5-7 minutes. Place on a sieve. Cut the tomatoes crosswise, scald with boiling water, cool immediately in ice water and remove the skin. Rub the boiled vegetables and tomatoes through a sieve and pour into the pan. Divide the fish lengthwise along the ridge, remove all bones. Grind one fillet, cut the second into pieces. Add the fish to the vegetables in the pan, pour in the cream, stir, bring to a boil and immediately remove from the heat. Add spices, cover and let steep for 10 minutes.

Ingredients:
1 kg pumpkin,
500 g tomatoes,
1 red onion,
5-6 cloves of garlic,

1 sprig of rosemary,
1.2 liters of vegetable broth.
For croutons:
12 slices French baguette,
5 tbsp. vegetable oil,
1 yolk,
1 tbsp. red wine vinegar,
1 clove of garlic,
1 hot pepper,
100 g hard cheese.

Preparation:
Peel the pumpkin and cut it into cubes. Also cut the onion into cubes. Wash the tomatoes and unpeeled garlic cloves. Place all prepared products on a baking sheet, add a sprig of rosemary, pour in oil and place in an oven preheated to 220°C for 30-35 minutes. Remove the prepared vegetables from the oven, place the pumpkin in a blender, add the onion, peeled tomatoes and squeeze the garlic out of the skin. Grind into a homogeneous creamy mass, pour into a saucepan, add broth and bring to a boil. Remove from heat, season with salt and pepper and cover with a lid. Prepare the croutons: chop the garlic and hot pepper and rub with a pinch of salt. Add the yolk and vinegar and whisk. Continuing to beat, add butter. Lubricate the baguette pieces with the resulting sauce, place them on a baking sheet and bake at a temperature of 180-190°C for 5 minutes. Sprinkle the finished croutons with cheese.

Ingredients:
600 g pumpkin,
3-4 carrots,
150 g raisins,
150 g walnuts,
4-5 tbsp. butter,
200 ml 20% cream,
salt, ground white pepper - to taste.

Preparation:
Peel the pumpkin and carrots, cut into cubes and simmer for 10 minutes per 1 tbsp. butter. Pour in 1 glass of hot water and boil for 10 minutes. Puree the soup using a blender, add cream, salt and pepper. Stir and heat until boiling, but do not boil. Remove from heat. Meanwhile, coarsely chop the nuts, rinse and dry the raisins. Fry nuts and raisins in the remaining butter and add to the soup.

Ingredients:
250 g pumpkin,
250 g zucchini,
4-5 large champignons,
2 cloves of garlic,
3-4 tbsp. sour cream,
1 shallot,
100 ml dry white wine,
800 ml vegetable broth,
1 tbsp. butter,
salt, herbs, lemon juice - to taste.

Preparation:
Peel the pumpkin and zucchini and cut into cubes. Chop the shallots and garlic and fry in half the amount of butter until transparent, add the pumpkin and zucchini and simmer, stirring, for 5 minutes. Pour in the wine and simmer for 1-2 minutes over high heat. Add broth and simmer on low for 20 minutes, covered. Then puree the soup using a blender, add lemon juice to taste, salt and pepper, add sour cream and heat without boiling. Cover with a lid. Cut the mushrooms into slices and fry in the remaining oil for 2-3 minutes, add herbs, salt and pepper. Serve the soup, place mushrooms and herbs in the center.

Ingredients:
400 g pumpkin,
1 small chicken
2 carrots,
2 onions,
8 slices bacon
8 potatoes,
3-4 tbsp. vegetable oil,
salt, pepper, Provençal herbs, bay leaf, cumin, sesame - to taste.

Preparation:
Wash the chicken, remove the skin, cover with cold water, salt, add bay leaves, carrots, peppercorns and cook the broth. Cut the pumpkin and potatoes into cubes, add herbs, cumin, vegetable oil and ground red pepper to taste and cook in a small amount of salted water. Fry the bacon in a dry frying pan, remove it and fry the onion in the remaining fat until golden brown. Remove the meat from the chicken carcass and cut into pieces. Puree the boiled vegetables using a blender, add meat to them, heat a little and pour into plates. Place bacon slices, fried onions, and sesame seeds on each plate.

Ingredients:
400 g pumpkin,
4 tbsp. vegetable oil,
3-4 carrots,
2 tsp curry powder,
2 onions,
milk - as much as needed
salt, pepper - to taste.

Preparation:
Fry the onion in hot vegetable oil until golden brown, add 1.5 liters of hot water, bring to a boil and add coarsely chopped carrots and potatoes. Add salt and boil for 5 minutes. Then add the diced pumpkin and cook for another 5 minutes. Remove from heat and puree using a blender. Pour in milk (to the desired thickness of the soup), boil, remove from heat and add curry and pepper to taste. Serve with white bread croutons.

Ingredients:
6 stacks pumpkin cut into small cubes
400 g soft cream cheese (or 3-4 regular processed cheese),
1 onion,
2 tbsp. butter,
3 stacks water,
4 bouillon cubes,
½ tsp. provencal herbs,
¼ tsp. ground black pepper,
salt - to taste.

Preparation:
Sauté the onion in butter until soft, add the pumpkin, hot water, stock cubes and spices, bring to a boil and simmer for 20 minutes. Strain the soup through a sieve or puree it using a blender, add cream cheese and heat, stirring, until the cheese melts. Do not boil! Serve with greens and croutons.

Ingredients:
250 g thin noodles,
1.5 kg pumpkin,
2 onions,
3 tbsp. butter,
100 ml cream,
¼ tsp. red hot ground pepper,
salt, ground black pepper - to taste.

Preparation:
Boil the noodles in boiling salted water and place in a sieve. Cut the pumpkin and onion into cubes and fry in oil until golden brown. Fill with water so that it covers the vegetables, add spices and salt and cook until soft. Puree the finished soup using a blender, add noodles and cream and heat to a boil.

Ingredients:
500 g pumpkin,
2 potatoes,
1 onion,
2-3 cloves of garlic,
1 red hot pepper,
1 stack tomato juice,
100 ml cream,
2 tbsp. vegetable oil,
salt, ground black pepper, nutmeg - to taste.

Preparation:
Fry onion, garlic and hot pepper in vegetable oil for 3-5 minutes. Cut the pumpkin and potatoes into cubes, add to the fried vegetables, add 2 cups of water and season with spices. Boil covered over medium heat for 20 minutes. Rub the finished soup through a sieve or puree using a blender, add tomato juice and cream and simmer for another 5 minutes. Serve with greens.

Ingredients:
600 g pumpkin,
200 g minced chicken,
1 liter of chicken broth,
1 onion,
1-2 cloves of garlic,
2 tbsp. vegetable oil,
2 cm ginger root,
salt, ground black pepper, herbs - to taste.

Preparation:
Cook the pumpkin in chicken broth for 10-15 minutes. While the pumpkin is cooking, add salt and pepper to the minced chicken and form into meatballs. Fry the chopped onion and garlic in vegetable oil until golden brown, transfer to the pumpkin and boil for 2 minutes. Then rub the finished soup through a sieve. Place back on the heat, bring to a boil and place the meatballs in the soup. Cook until tender for 10 minutes, add grated ginger, herbs, salt and pepper to taste.

Ingredients:
4-6 pcs. chicken drumstick (according to the number of pots),
600-800 g pumpkin,
4-5 potatoes,
3-4 cloves of garlic,
1-2 carrots,
2 liters of water,
salt, pepper - to taste.

Preparation:
Boil chicken drumsticks in boiling water until tender, add salt at the end of cooking. Cut the vegetables into cubes and place in pots. Remove the drumsticks from the broth, place one at a time in the pots and fill with broth, leaving about two fingers to the brim. Close the lids and place in an oven preheated to 220°C for 1 hour. Serve in pots, sprinkled with herbs.

Ingredients:
1.5 liters of vegetable broth,
500 g pumpkin pulp,
1 onion,
2-3 cloves of garlic,
½ hot red pepper
1 potato,
120 ml heavy cream,
1 tbsp. grated ginger,
1 small pumpkin (“soup”)

Preparation:
Heat the broth in a saucepan, add the diced pumpkin and the remaining ingredients and bring to a boil. Reduce heat and simmer, uncovered, for 40 minutes. Remove the hot pepper. Cut the tureen pumpkin in a 2:1 ratio, remove the “lid” and remove the seeds and pulp. Grease the inside with oil, place in a cold oven, turn on the heat and bake for 30-50 minutes. Meanwhile, puree the pumpkin soup or strain it through a sieve, heat for 10 minutes, pour in the cream, stir and pour the soup into the baked pumpkin. Sprinkle the top with toasted pumpkin seeds or cheese and serve.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina