Cream of Pumpkin Soup: Recipe for a pumpkin treat. Pumpkin cream soup with cream - Step-by-step recipe with photos.

Creamy pumpkin soup is bright, very tender first a dish with a very attractive sweetish taste. It is ubiquitous in almost all existing cuisines of the world.

IN southern countries sweet pumpkin combined with hot pepper chili, long rice, beans and beans, herbs, seafood. In Northern Europe, this soup is traditionally prepared with chicken broth, and in France it is often used with white wine, Provençal herbs and a variety of cheeses.

In my own way appearance The consistency of pumpkin cream soup can also vary greatly. In the recipes of former colonial states, there are often very thick dishes made from many seemingly difficult to combine ingredients - coconut or natural milk, shellfish, corn, etc.

Sophisticated French or rustic English and Swedish culinary schools They prefer to see such soups as very liquid, prepared from a minimum number of ingredients. In Russian and Slavic cuisine It is more common to prepare porridges and stews from pumpkin, so many first courses containing this melon crop are borrowed from their closest neighbors.

Pumpkin cream soup is indispensable in gentle nutrition systems, since they usually contain significantly less calories, than in traditional recipes first courses. Enough already long time Such soups hold the palm among dietary culinary delights.

As for the pumpkin itself, it contains a lot of carotene, wide range other vital vitamins, as well as minerals. She, as noted above, has a very soft sweetish taste and a delicate scent. This combination can subdue many strong flavors and aromas, so pumpkin soups offer cooks endless possibilities for experimentation.

Below are some interesting and available recipes creamy pumpkin soup.

Creamy pumpkin and potato soup

The most common combination of products for creamy soup. Pumpkin adds sweetness and attractive color, while potatoes provide great nutrition and the perfect creamy consistency.

List of ingredients:

Pumpkin pulp – 400 g.
Potatoes – 300 g.
Onions – 1 pc.
Garlic – 1-2 pcs.
Dried herbs to taste – 1 tsp.
Vegetable or chicken broth – 300 ml.
Low-fat milk – 500 ml.
Vegetable oil – 30 ml.
Salt.
Pepper.
Nutmeg.
Wine vinegar or lemon juice - 1-2 tbsp. l.
White bread for croutons - 2-3 slices.
Hard cheese – 50 g.
Fresh parsley for serving – 30 g.
Sour cream and seeds for serving.

Cooking method:

Cut the onion and pumpkin pulp into cubes and fry in vegetable oil until soft. Fry over low heat, avoiding the formation of brown crusts.
Mash the garlic and put it in the pan. Pour in the broth, add pepper, nutmeg and salt.
Boil potatoes in salted milk. Remove it with a slotted spoon and gradually transfer it to the frying pan.
Puree the vegetables in a blender, adding “potato” milk to achieve the desired consistency of the soup.
Add ready-made cream lemon juice, bring to taste with salt and spices.
Fry the white croutons in a frying pan with a minimal amount of oil. Cool them until warm, sprinkle with cheese and spices.
Pour cream of pumpkin soup into a bowl. Garnish with croutons, chopped fresh parsley and a dollop of rich sour cream.

Creamy pumpkin and lentil soup

A hearty soup for any occasion, in which lentils act as a “thickener”.

List of ingredients:

Pumpkin pulp – 500 g.
Lentils – 250 g.
Carrots – 1 pc.
White root (parsley, celery or parsnip) – 100 g.
Leeks - 2 stalks.
Garlic – 8 pcs.
Chicken or vegetable broth – 1 liter.
Bulgarian mixture (paprika, parsley, chili, pepper) – 1-2 tbsp. l. or
Dried paprika – 2 tbsp. l.
Salt.
Pepper.
Chili red.
Cardamom or coriander.
Vegetable oil.
Sprigs of herbs and sour cream for serving.

Cooking method:

Soak the lentils in cold water at least an hour before cooking.
Cut white roots, pumpkin, carrots and onions into equal pieces. Separately mash the garlic.
Heat vegetable oil with garlic in a frying pan or saucepan and pour all the vegetables into it.
Grind the coriander and add it to the vegetables along with paprika, salt, black and red pepper.
Add the swollen lentils (without liquid) to the pan and, stirring thoroughly, simmer for about 5 minutes.
Then pour vegetable or meat broth over the soup base and simmer for another 10 minutes.
Season the stew with salt and puree with a blender in pulse mode (short presses) to obtain a coarse puree.
Pour into serving bowls, garnish with a spoonful of rich sour cream and a few sprigs of fresh herbs.

Creamy pumpkin and seafood soup

A luxurious first course with pumpkin, mushrooms, shrimp and mussels.

List of ingredients:

Pumpkin – 500 g.
Milk – 200 ml.
Mussels – 100 g.
Shrimp – 100 g.
Butter – 100 g.
Garlic – 2 cloves.
Dried parsley - to taste.
Small oyster mushrooms – 200 g.
Wheat flour – 1 tbsp. l.
Pepper.
Vegetable oil.
Salt.
Greenery, sweet and sour sauce for filing.

Cooking method:

Slice the pumpkin in large pieces, sprinkle it with oil, sprinkle with salt, dried herbs and pepper. Bake in the oven, covering with foil, until fully cooked.
Boil milk with a pinch of salt. Transfer to it baked pumpkin and puree with a blender.
Fry whole oyster mushrooms in butter and garlic, remove them with a slotted spoon.
Then add more to the dishes butter and add a fresh clove of garlic. Fry shrimp and mussels in this mixture.
Pour the soup into bowls and place a tablespoon of mushrooms and seafood in the center of each.
Decorate the dish with sprigs of herbs and a mesh sweet and sour sauce. Also in more hot soup You can additionally add a cube of butter.

Creamy pumpkin soup with noodles and chicken

Very thin soup with pieces chicken fillet and thin web noodles. Ideal for dietary nutrition.

List of ingredients:

Chicken broth – 1.5 l.
Pumpkin – 700 g.
Onions – 3 pcs.
Potatoes – 2 pcs.
Celery root – 100 g.
Salt.
Pepper.
Chicken fillet - half a breast.
Spider web noodles – a handful or 50 g.
Fresh or dried greens.
Nutmeg.
Vegetable oil – 30 ml.

Cooking method:

Place chopped onion in a frying pan with heated vegetable oil and cook until transparent. Do not fry, as the soup will have an unpleasant aftertaste.
Add pumpkin, small cubes of celery and potatoes to the onion. Pour a glass of broth over the vegetables and simmer until tender, seasoning to taste.
Separately, boil the chicken fillet with spices and disassemble it into fibers. Pour boiling salted water over the web and drain in a colander after 3 minutes.
Puree the finished stew with an immersion blender, gradually diluting it with strained chicken broth.
Then add chopped chicken meat, herbs and spider web noodles to the soup. Let the dish simmer for just a couple of minutes and remove from heat.
Serve immediately, garnished with fresh herbs. The soup cannot be stored for a long time, as the noodles quickly become soggy and the treat loses its attractiveness.

Pumpkin cream soup with rice, cheese and egg

Gentle diet soup based on pumpkin and rice, with pieces of cream cheese and quail eggs. The dish requires a round White rice, producing a rich, starchy broth.

List of ingredients:

Pumpkin – 500 g.
Round rice -100-150 g.
Garlic – 3-4 cloves.
Fresh dill – 30 g.
Quail egg – 4 pcs.
Curd cheese – 200 g.
Onions – 3 pcs.
Carrots – 1 pc.
Grainy tomato – 1 pc.
Cream – 200 ml.
Salt.
Nutmeg.
Pepper.
Vegetable oil.

Cooking method:

Boil round rice approximately 700 ml. salted water.
In a thick-bottomed cast iron frying pan Sauté onions and garlic until translucent.
Then add finely chopped carrots and a peeled and seeded tomato.
Simmer for 5 minutes, then add small pumpkin cubes. Season the vegetables and lightly salt to taste. Do not over-salt, because... Rice broth will also be added to the dish.
Mix vegetable stew with rice. Puree with a blender and dilute to the desired consistency with rice broth and heavy cream.
Pour into plates, decoratively arrange small pieces of cheese and egg halves on the surface. Sprinkle with chopped dill.

If you want to know how to make pumpkin puree soup, explore several options, because it’s truly delicious pumpkin soup- puree is not too simple. General principle approximately like this. First, it is better to bake the pumpkin in the oven (in the form of slices) at medium temperature for 20 minutes. Next, the pumpkin pulp can be rubbed through a not too fine sieve or mashed with a fork (or better yet, processed in a blender). Melt the butter in a saucepan and add it pumpkin puree, bred from cow or goat milk, natural cream or table wine, water, broth and bring to a boil. Now you can add spices, salt, spices or do sweet soup: add sugar or honey and chopped dried fruits, cinnamon, vanillin. Mix thoroughly and the soup is ready! You just need to let it brew under the lid for 10-20 minutes.

Diversify your menu

Of course, you can add other vegetables to unsweetened pumpkin soup: potatoes, carrots, ginger root, different kinds onions, broccoli, hummus, etc. You can add boiled meat or pieces of boiled fish fillet. If we are preparing cream soup, we puree all the ingredients or process them in a blender. It’s good to season this soup with light wine - it will be very tasty. Unsweetened pumpkin cream soup can be seasoned with chopped herbs, crushed garlic and ground red hot pepper. Ready pumpkin soup can be served with croutons, dumplings, meatballs and even nuts.

Pumpkin soup with cheese

Pumpkin soup with cheese is also very tasty. To prepare such a soup, it is enough to sprinkle any pumpkin soup in each plate with grated hard cheese when serving. This way the pumpkin soup will gain more refined taste. If you grate the cheese finer and add it to hot soup, the dish will be thicker and more viscous.

Add cream

Pumpkin soup with cream can be prepared according to the following recipe.

Ingredients:

500 grams of pumpkin pulp;
1 onion;
1 carrot;
100-130 grams of natural milk cream;
greenery;
salt, pepper, garlic.

Preparation:

Cut the pumpkin pulp into small cubes and pour boiling water or broth into a saucepan. Add some salt and boil for about 15 minutes. Add ground or crushed hot red pepper. Finely chop the peeled onion, grate the carrots on medium or coarse grater and lightly sauté in a separate frying pan in butter or vegetable oil. Add the sauteed sauce to the soup and simmer for 4-5 minutes. Let's add cream. Let's beat in a blender. Let it brew for about 10 minutes. Serve the soup, seasoning it with peeled pumpkin seeds, chopped herbs and garlic.

Diet option

Dietary pumpkin puree soup helps maintain weight at the desired level.

Ingredients:

300 grams of pumpkin pulp;
2 tomatoes;
a little vegetable oil;
1 leek (or 1 onion);
2 cloves of garlic;
celery greens;
parsley, etc.;
a little 10% cream.

Preparation:

You can use fennel fruit, ginger root, hot red pepper and dry spices. It's better not to add salt. Heat oil in a saucepan, add chopped pumpkin small cubes, and chopped onion (if you want, chopped fennel fruit, etc.). Sauté for 8 minutes on low heat. Add grated carrots, blanched (scalded with boiling water and peeled) tomatoes, herbs, and a little water so that the vegetables are completely covered. Boil over low heat for another 8 minutes. Ready soup season with chopped herbs, pepper and garlic. Cool slightly and process in a blender. When serving, add cream and garnish with parsley sprigs.

Pumpkin and zucchini soup

This soup is prepared in the same way as in the recipes given above, just instead of the standard pumpkin pulp, we take pumpkin pulp + zucchini pulp (1:1 or 1:2 - as you like).

Spicy pumpkin soup

Ingredients:

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

How to make pumpkin puree soup

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

How to cook pumpkin cream soup? Many people are interested in the answer to this question. Despite the variety of recipes, pumpkin puree soups have the same preparation technology: first, the vegetables are baked, boiled or stewed, then they are combined with broth and chopped using a blender. The result is a satisfying, vitamin-rich, nutritious, low calorie dish. However, to purchase puree pumpkin soup pleasant taste, you must follow several rules:

all components must be fully prepared, the meat must be removed from the bones and disassembled into small pieces;
improve taste qualities dishes can be added to it milk product(cheese, butter, milk or cream);
You can extend the shelf life of the soup by boiling it again after turning it prepared vegetables and pureed meat.

Pumpkin Cream Soup Recipes

It is known that pumpkin is one of the the healthiest vegetables and goes harmoniously with many other fruits. Its regular use helps maintain normal metabolism, promotes good intestinal motility, and improves mood. Pumpkin diet cream soup– an ideal choice for people who want to lose weight, because vegetable dish saturates the body well, having a very low calorie content. Below are recipes for simple and quick creamy pumpkin soups.

Recipe 1 – Creamy pumpkin soup

Unique property of this dish is a bright, recognizable taste. Pumpkin puree soup from Yulia Vysotskaya goes well with any additional ingredients, so don’t be afraid to experiment and add something of your own to the recipe. Finished product can be stored in the refrigerator for a long time, so busy housewives can immediately make it in large quantities. How to cook pumpkin soup?

Ingredients:

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

Cooking method:

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

Recipe 2 – Pumpkin puree soup with chicken

A hearty and delicious pumpkin puree soup with chicken is an ideal meal during the cold season. There is no shame in serving this dish to guests, and you can do it right in the pumpkin - this will add cream to the soup interesting view. An excellent addition to the soup would be garlic or tomato croutons, toast or crackers, which cook very quickly. How to cook pumpkin cream soup?

Ingredients:

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

Cooking method:

Remove the skin from the pumpkin (it’s convenient to peel it with a knife, but you need to do it thinly).
Warm small pieces of fruit in the microwave for 5 minutes or boil until tender. Afterwards you need to grind the vegetable with a blender.
Beat an egg into a homogeneous mixture of chicken fillet (it must be ground separately with a meat grinder or blender), add herbs and seasonings.
Boil a liter of water/broth, form meatballs from the resulting mass, place them into the boiling liquid with a spoon.
Boil the meatballs for 5 minutes, then add the pumpkin puree and cook the dish for another 7 minutes.
Pour the heated cream into the pan and remove from the stove after a couple of minutes, without allowing the soup to boil.
Roast the peeled pumpkin seeds and sprinkle them delicious creamy soup, poured into plates.

Recipe 3 – Pumpkin puree soup in a slow cooker

Light and nutritious, tasty, bright pumpkin puree soup in a slow cooker will protect against autumn blues, saturating the body useful substances. This dish strengthens the immune system and helps to stay in good shape, while its preparation takes minimal amount time. You cannot find more suitable food during the period of vitamin deficiency. Below is a recipe for pumpkin puree soup in a slow cooker with a photo.

Ingredients:

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

Cooking method:

Chop the peeled vegetables.
On the device, activate the “Baking” option, grease the bowl with oil and place garlic, onions, carrots, pumpkin pulp, and potatoes into it. Cover the multicooker with a lid.
When the signal sounds, the device should be switched to extinguishing mode.
After an hour, stew vegetable mixture you need to pour it into another bowl and grind it with an immersion blender.
Next, slowly add the cream while continuing to beat the mixture. If the puree soup is thick, thin it boiled milk or water and boil again.

Recipe 4 – Pumpkin puree soup with cheese

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

Ingredients:

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

Cooking method:

Finely chop the onion and garlic, fry the vegetables in a thick-walled pan (3 minutes is enough).
Cut the pumpkin into small cubes and add to the onions and garlic. After 5 minutes, add a little water to the ingredients; when it boils, reduce the heat and cook the pumpkin until softened (this takes an average of 12 minutes).
Using a blender, beat the ingredients to a paste consistency, boil the mixture, pour in the cream, season and keep on the stove for 3 minutes.
After removing the pan from the stove, close it, let the dish brew for 20 minutes, then sprinkle with grated cheese (if you chose another, more soft variety cheese; for convenience, you can first freeze it and then grate it).

Recipe 5 – Pumpkin puree soup with shrimp

It is not very difficult to prepare such a dish; the recipe has been tested many times by chefs, so you don’t have to worry about the taste results. Pumpkin puree soup with shrimp should be cooked using broth (chicken is better, but you can also use meat), and you will get more hearty option dishes. Below is suggested detailed description with a photo of how to make creamy pumpkin soup at home.

Ingredients:

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

Cooking method:

First, chop the vegetables: onions into small cubes, pumpkin and potatoes into large ones.
Vegetables are placed in a pan with preheated oil.
Next, pour the broth into the vegetables, cook them until soft, then puree and pour in the cream.
Pumpkin puree soup with cream is seasoned and boiled.
You need to finely chop the chili pepper, fry the shrimp for 3 minutes, then mix them with the pepper and keep on the fire for a couple more minutes.
Green onions finely chopped.
The finished shrimp are placed on plates, poured with pumpkin cream soup, and sprinkled with green onions.

Recipe 6 – Pumpkin puree soup with milk

It's fast and very healthy dish, which is easily digestible and contains few calories. Ready-made pumpkin puree soup with milk can be flavored with garlic croutons/crumbs, toasted sunflower seeds, sesame seeds, fresh herbs, and low-fat sour cream. If you want to prepare a lean dish, you should cook the soup with vegetable rather than meat broth.

Ingredients:

melted butter– 50 g;
potatoes – 0.4 kg;
pumpkin pulp – 0.5 kg;
leek – 1 pc.;
spices;
milk – 0.5 l.

Cooking method:

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

Recipe 7 – Pumpkin puree soup with ginger

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

Ingredients:

carrot – 1 pc.;
fresh root ginger – 30 g;
small celery root;
olive fresh oil– 2 tbsp. l.;
pumpkin pulp – 0.4 kg;
bulb;
spices;
garlic cloves – 2 pcs.

Cooking method:

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

Recipe 8 – Pumpkin puree soup with celery

This classic version French soup with pumpkin. Both root and petiole celery. It is better to choose a pumpkin that is not too sweet, bright orange - this will give the dish beautiful colour. Despite the fact that pumpkin puree soup with celery is boiled in water, without meat or seafood, it turns out to be very nutritious and satisfying. Below we describe in detail and with photos how to cook pumpkin lean puree soup.

Ingredients:

potatoes – 2 pcs.;
greenery;
pumpkin pulp – 0.6 kg;
young carrots;
any celery – 100g;
dry basil, oregano – ½ tsp;
bulb;
sesame;
oil for frying.

Cooking method:

The pumpkin is peeled, seeds removed, and cut into cubes along with the potatoes. Peeled carrots, celery and onions are cut into small cubes.
To fully reveal the taste of vegetables, they are first fried on refined oil 5-7 minutes. The pumpkin goes into the pan first, followed by the potatoes and celery (the vegetables need to be stirred frequently). Carrots and onions are added last.
Afterwards, the components should be boiled until tender, after seasoning them with spices.
In a saucepan you need to boil enough water to cover the vegetables. Afterwards, the fried components are transferred here, the container is covered with a lid, and the fire is reduced to a minimum.
The soup should be removed from the stove when all the fruits become soft.
When the vegetables have cooled a little, they are crushed using a blender. Serve delicious pumpkin puree soup sprinkled with sesame seeds and fresh herbs.

Video: Lyon pumpkin soup puree

Soups with the consistency of puree or cream are still exotic in our kitchens. We understand that we need to wipe soups for children, but we eat them out of habit. traditional first dishes - it's faster and easier. However food processor or a blender is in every kitchen today, so we see no reason to deny ourselves dishes of aristocratic cuisine. We offer a recipe according to which you can prepare cream with cream - it is not at all difficult, healthy and tasty.

Basic rules for making cream soup

Cream is an improved pumpkin puree soup with cream. The methods for preparing these dishes are almost similar, but the cream has a more delicate structure. The recipe generally looks like this: all components are boiled, crushed and diluted with milk or cream. Nothing complicated, but the devil, as usual, is in the details. If you master at least one recipe for making cream soup, then you can experiment and create own dishes, combining tastes and aromas.

Pumpkin puree soup with cream and mushrooms – favorite dish The French, Italians prepare creams with spinach and Parmesan, and the Scandinavians prefer a recipe with salmon. Domestic restaurants usually offer multi-component vegetable soups. The ingredients can be anything: vegetables, meat, mushrooms, fish, cheese - experiment and feel free to create own recipes.

Puree soup is prepared with broth, and cream soup with milk, cream or sauce. To add piquancy to the taste, spices are added to creams, ground nuts and even alcohol.
Products need to be boiled or stewed and crushed until creamy. If your recipe contains cheese, all you need to do is grate it.
Cream (milk) should be added hot.
To thicken the soup, lightly fry the wheat flour in butter and gradually pour hot cream into it to prevent lumps from forming. Salt and spices are added at this stage.
The cream is always based on one main component, the taste of which must remain distinct and recognizable.

Creamy Pumpkin Soup Recipe

Number of servings – 4, cooking time – about one hour.

Pumpkin is healthy and delicious product, preserving vitamins until deep winter. The fiber in this vegetable is easily digestible, so the recipe can be recommended to everyone without exception. Buy a small round or nutmeg pumpkin and divide it into several parts - this way you will be sure that pathogenic bacteria have not settled on the pulp.

We need the following products:

Two glasses of cream.

About one kilogram of pumpkin pulp.

Two heads onions.

About 100 g butter.

Two or three spoons wheat flour.

A little sunflower oil for frying onions.

Two small potatoes.

A teaspoon of grated ginger.

Hulled pumpkin seeds - about a third of a glass.

Greens, pepper, salt.

Ham - optional.

Let's start preparing creamy pumpkin soup with cream:

Cut the rind off the pumpkin and cut out the middle.
Peel potatoes, onions, garlic.
We chop everything. The shape doesn't matter, but small pieces will cook faster.
Grate the ginger on a fine grater. If you don't like the taste of ginger, you can replace it with another spice, such as ground nutmeg.
Heat in a thick-bottomed saucepan vegetable oil and one spoon of butter. In butter, the aromas of onions and garlic will be brighter, and we add vegetable oil so that the vegetables do not burn.
Fry the onion until translucent, add garlic and ginger. The garlic should not burn, so stir the mixture constantly.
Place the pumpkin and potatoes in the pan, fill everything with water to the same level as the vegetables.
Cook over low heat for about half an hour, stirring occasionally.
Heat a tablespoon of butter in a frying pan, carefully pour in the flour, fry, stirring constantly, until it begins to brown.
Heat the cream and slowly pour it into the frying pan where the flour is fried. Stir until the mixture reaches a homogeneous consistency. Add salt.
When the pumpkin and potatoes are ready, drain the water from the pan, leaving just a little at the bottom.
Grind in a blender until smooth.
Pour hot cream with flour into the puree, beat with a blender again.
If our soup contains ham, cut it into thin strips, put it in a saucepan, stir and heat over low heat, not allowing it to boil.
Add a little black ground pepper.
Our creamy pumpkin soup with cream is ready. Decorate each serving with finely chopped herbs and peeled seeds.

Eat healthy!

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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 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 the usual ones cow cream 10% fat. However, I like the soup better with coconut milk. The second question is creamy 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
nutmeg 1 teaspoon
black pepper

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.

A saucepan (take better dishes with a thick bottom) put on the fire, 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, immediately pour into plates, adding a few pieces to each cream cheese. 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!