The classic recipe for pureed pumpkin soup is an integral attribute of the cookbook of Slavic cuisine. Since ancient times, people have known that pumpkin is a unique product that can have a beneficial effect on the digestive system and provide the body with essential nutrients and microelements.

In the classic version, pureed pumpkin soup is prepared with water or vegetable broth with the addition of a small amount of cream. This recipe can be called the simplest. This soup is prepared quite quickly, and all the products we need are simple and quite affordable.

Ingredients

Calorie content

Calories
102 kcal

Squirrels
3.0 g

Fats
5.2 g

Carbohydrates
14.8 g

Preparation

• Step 1

  Preparing ingredients for soup. Peel the pumpkin and remove seeds and cut into large pieces. We also cut the potatoes into cubes. Three carrots on a coarse grater, and cut the onion into cubes. Chop the garlic with a knife.



Step 2

Pour vegetable oil into a frying pan and heat well. Add the onion and fry it until it becomes transparent. Then add garlic and carrots. Fry the vegetables for another five minutes until they become soft.



Step 3

Transfer the chopped potatoes into a saucepan and add the fried vegetables to it.



Step 4

Place the pumpkin in a frying pan and fry for about five minutes until it softens.



Step 5

Place the pumpkin in a saucepan with vegetables and add two glasses of water or broth. Vegetables should be barely covered with water. If there is too much water, the soup may turn out watery.



Step 6

Cook the vegetables until the potatoes become soft. This usually takes 30 - 40 minutes. There is no need to cover with a lid, the water should evaporate.



Step 7

Using a blender, puree the soup until smooth.



Step 8

Pour half a glass of cream into the puree soup, add salt and your favorite spices. We added a little curry and ground pepper.



Step 9

Mix the puree soup thoroughly and bring to a boil. Cook for another five minutes, then cover with a lid and let it brew a little.



Step 10

Serve the puree soup hot. If desired, you can sprinkle it with pumpkin seeds, chopped herbs or serve with garlic croutons. It turns out very tasty! Bon appetit!

How to cook pumpkin puree soup correctly

There are a huge number of recipes for making pumpkin puree soups. However, they are all prepared according to a similar principle. To begin with, pumpkin, as well as other vegetables, are boiled, baked or stewed. After which all components are crushed to a puree using a blender.

You can make puree soups from pumpkin alone, or combining it with meat, chicken, turkey, mushrooms, various vegetables and even fruits. Milk or cream complements the taste of pumpkin soup well. For spices, you can use ginger, nutmeg, cardamom, pepper, rosemary, oregano, basil, paprika and much more.

Honey, nuts and dried fruits are often added to sweet pumpkin puree soups. You can also get a very tasty dish by adding coconut milk or wine to the soup. Cheese puree soups with pumpkin are richer and more nutritious. Their taste can also be enhanced with chopped herbs, garlic or spices.

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In fact, pumpkin is a very popular vegetable, from which you can prepare not only porridge, but also soups and even desserts. Pumpkin puree soups are often prepared for young children. Although adults who care about their health should pay attention to this simple and nutritious dish.

Let's look at a few more recipes for making classic and new pumpkin puree soups.

Creamy pumpkin and chicken soup

If you prefer heartier soups, you can make creamy pumpkin and chicken or turkey soup. It is most convenient to use poultry fillet for these purposes, but if you wish, you can boil the legs until cooked and remove the meat from them.

Ingredients:

• Pumpkin – 600 g
• Chicken or turkey fillet – 300 g
• Onion – 1 pc.
• Garlic – 1 clove
• Carrots – 1 pc.
• Cream – 100 ml
• Butter – 10 g
• Pepper, salt - to taste
• Greens - to taste

Preparation:

1. Boil chicken or turkey fillet in salted water until tender. Remove from the broth and leave to cool.
2. Peel the pumpkin and cut into cubes.
3. We also peel the carrots and cut them into rings.
4. Fry the onion in butter until golden brown.
5. Add the diced clove of garlic to the onion, stir and remove the pan from the heat.
6. Combine pumpkin, chicken fillet and onion and grind using a blender until smooth. Transfer to a frying pan and add a little chicken broth and cream. Boil the dish, salt and pepper to taste.
7. Pour the puree soup into bowls and sprinkle with chopped herbs. Serve to the table. We treat our loved ones to a tasty and healthy dish. Bon appetit!

Pumpkin puree soup with potatoes

Puree soup with potatoes is richer and more nutritious. It can be prepared both in autumn and winter. To prepare the dish in winter, pumpkin is often peeled, cut into cubes and frozen.

Ingredients:

• 500 g pumpkin
• 2 - 3 potatoes
• 1 carrot
• 1 onion
• Glass of cream (10%)
• Spices (paprika, nutmeg, black and red pepper) - to taste
• Salt - to taste

Preparation:

1. Clean and wash the pumpkin. Cut into large cubes.
2. We also clean the carrots and cut them into large rings.
3. Boil the pumpkin and carrots until tender.
4. Cut the onion into cubes and fry until golden brown in a frying pan.
5. We also peel the potatoes, cut them into large pieces and boil them.
6. Take the vegetables out of the water and mix with potatoes and onions. Grind into puree using a blender and transfer to a deep frying pan or saucepan.
7. Add cream to the puree and a little broth in which the pumpkin was cooked. Bring to a boil, add salt. Add spices to your taste, boil for another 5 - 10 minutes, cover with a lid and remove from heat.

Serve the dish hot. If desired, you can sprinkle it with chopped herbs. It will be delicious!

Pumpkin soup in a slow cooker - a simple recipe

The multicooker has long been an indispensable assistant for many housewives. Indeed, in a slow cooker you can very easily prepare a variety of dishes, including pumpkin soup. To make a creamy soup in a slow cooker, just boil all the vegetables, then remove them and grind them in a blender. To achieve a more piquant taste, you can first fry the onions directly in the thicket, then add the vegetables and set the “Cooking” mode.

Ingredients:

• Peeled pumpkin – 500 g
• Potatoes – 400 g
• Onion – 1 pc.
• Carrots – 1 pc.
• Salt, spices - to taste
• Butter - for frying

Preparation:

1. Peel the pumpkin, potatoes and carrots, cut into large pieces.
2. Cut the onion into cubes.
3. Turn on the multicooker in the “Fry” mode and fry the onion in butter until golden brown.
4. Place potatoes, pumpkin and carrots in a bowl. Add a little boiled water or vegetable broth and set the “Cooking” mode.
5. When the vegetables are boiled, transfer them to a separate container and grind them using a blender.
6. Place the resulting mass back into the multicooker bowl and simmer for another 10 minutes. If necessary, you can dilute the soup with a small amount of water or broth.
7. Salt and pepper the puree soup to taste. Turn off the multicooker, close the lid and let the dish sit for 15 - 20 minutes. To make the soup even more aromatic, you can sprinkle it with chopped parsley.

The soup should be served hot. It goes well with garlic croutons or white bread. Bon appetit!

Creamy pumpkin and spinach soup

Pumpkin soup itself is a very healthy dish that allows the body to receive many useful minerals and trace elements. If you cook it with spinach, it will become even more healthy and nutritious.

Pumpkin and spinach soup are prepared in different ways. Some housewives prefer to mix and puree the ingredients. Others, on the contrary, cook pumpkin and spinach separately, after which they lay out the puree in layers, getting a very beautiful two-color puree soup.

Ingredients:

• Pumpkin – 500 g
• Spinach – 2 cups
• Tomatoes – 3 pcs.
• Onion – 1 pc.
• Carrot – 1 pc.
• Garlic – 1 clove
• Butter – 10 g
• Spices, salt, sugar - to taste

Preparation:

1. Dice the onion and three carrots on a grater. We also cut the garlic into small cubes.
2. Fry the onion until golden brown, add carrots and garlic to it. Fry everything together.
3. We cut the tomatoes and scald them with boiling water. Peel them and cut them into pieces.
4. Add tomatoes, butter and a little boiled water to the frying. Simmer the sauce for about 10 minutes. Taste it and add salt, sugar and spices.
5. Clean and cut the pumpkin into small cubes. Add to the tomato sauce and simmer everything together until the pumpkin becomes soft.
6. Transfer to a separate container and puree the soup using a blender.
7. Chop the spinach and simmer over low heat.
8. Mix pumpkin soup with spinach and serve. Bon appetit!

Pumpkin soup with shrimp

The soup prepared according to this recipe turns out very tasty and healthy. It can be prepared using meat or vegetable broth, but if this is not available, plain water will do. It is better to leave the shrimp whole, i.e. do not grind with pumpkin. Usually they are placed on the bottom of the plate, covered with mashed potatoes and a couple of tails are placed on top to decorate the dish.

Ingredients:

• Peeled pumpkin – 500 g
• Onion – 1 medium onion
• Boiled peeled shrimp – 250 g
• Potatoes – 2 pcs.
• Cream – 200 g
• Vegetable oil
• Broth or water – 600 ml
• Green onions – bunch
• Ground pepper - to taste
• Salt - to taste

Preparation:

1. Peel the potatoes and cut them into small cubes.
2. We also cut the pumpkin into cubes.
3. Cut the onion into cubes.
4. If necessary, boil and peel the shrimp to get ready-made tails.
5. Pour oil into a saucepan or cauldron and fry the onion until light golden brown.
6. Add potatoes and pumpkin to the onion, add broth or water and let it simmer. If desired, you can add your favorite spices, such as pepper and bay leaf.
7. When the vegetables are stewed, grind them using a blender until pureed. Pour in the cream, mix thoroughly, salt and pepper to taste.
8. Fry the shrimp in a frying pan for a couple of minutes.
9. Place the shrimp in serving bowls and pour the soup over the puree. Place a few tails on top.

Sprinkle the soup with chopped green onions and serve. Bon appetit!

Simple pumpkin soup with cheese

Soups with cheese have long been loved by many housewives due to their excellent taste and ease of preparation. Cheese soups are prepared with chicken, sausages, potatoes and even pumpkin. Let's look at how to prepare pumpkin cheese cream soup at home. So let's get started.

Ingredients:

• Pumpkin (pulp) – 650 g
• Onion – 1 pc.
• Garlic – 1 clove
• Spices (pepper, salt, paprika, rosemary) - to taste
• Salt, sugar - to taste
• Sour cream – 2 tbsp. spoons
• Processed cheese – 100 g
• Butter – 10 g

Preparation:

1. Peel the pumpkin and cut into cubes.
2. Three cheese on a grater. To make it easier to do this, you need to leave it in the freezer for 20 - 30 minutes.
3. Cut the onion into cubes and fry in butter until light golden brown.
4. Chop the garlic with a knife and add to the onion. Fry for no more than half a minute.
5. Add the chopped pumpkin to the pan and fry everything together for 5 minutes.
6. Add a little water and simmer the pumpkin until it becomes soft.
7. Place the vegetables in a bowl and puree them using a blender.
8. Return the resulting mass back to the pan, add sour cream or cream and grated cheese. Mix the soup, add salt and add your favorite spices. If necessary, add a little boiled water.
9. Boil the creamy soup with cheese for another 3 - 5 minutes. If desired, sprinkle with herbs and serve with white bread or croutons. Bon appetit!

Creamy pumpkin and broccoli soup

A very tasty and healthy puree soup can be made from broccoli and pumpkin. This wonderful soup turns out to be satisfying and rich, even without meat. In addition, it is a real storehouse of vitamins, which is especially important in winter. So let's get started.

Ingredients:

• Pumpkin (pulp) – 700 g
• Broccoli – 400 g
• Carrot – 1 pc.
• Onion – 1 pc.
• Garlic – 1 clove
• Butter – 10 g
• Cream - 200 ml
• Water – 500 – 600 ml
• Salt, spices - to taste

Preparation:

1. Cut the onion into cubes, grate the carrots.
2. Peel the pumpkin and cut into large pieces.
3. We wash the broccoli and divide it into florets.
4. Fry the onion in butter until light golden brown, add chopped garlic and carrots.
5. Place the pumpkin in the pan, add water to cover the vegetables and add on top of the broccoli.
6. Simmer the vegetables until they become soft. This usually takes about half an hour.
7. Grind the pumpkin and broccoli using a blender.
8. Simmer the cream soup in a saucepan for another five minutes. Add cream, favorite spices and salt. Simmer for a couple more minutes and remove from heat.

Serve the soup while it is still hot. We enjoy a simple, tasty and healthy dish that even children like. Bon appetit!

Pumpkin soup with lentils

If you want to make a rich and tasty vegetable soup, be sure to try the creamy soup with lentils and pumpkin. This dish is very easy to prepare. It is better to boil the pumpkin in vegetable broth, but in the absence of such, you can use milk or plain water.

Ingredients:

• Red lentils – 150 g
• Pumpkin – 400 g
• Onion – 1 pc.
• Garlic – 1 clove
• Vegetable broth (or water)
• Vegetable oil – 2 tbsp. spoons
• Ground pepper, salt - to taste
• Ginger - to taste

Preparation:

1. Peel and chop the onion into smaller pieces.
2. Chop the garlic into cubes using a knife.
3. Cut the pumpkin into large cubes.
4. We wash the lentils.
5. In a deep frying pan or saucepan, sauté the onion. At the end, add chopped garlic and ginger.
6. Add pumpkin and lentils. Add broth or water to lightly cover the pumpkin.
7. Simmer the pumpkin over low heat until it becomes soft. This usually takes 15 – 30 minutes.
8. Grind the soup to a puree using a blender. Salt to taste.
9. Place on plates and season. If desired, you can sprinkle the soup with chopped herbs or decorate with pumpkin seeds. Bon appetit!

Dietary puree soup from pumpkin and celery

This recipe will definitely appeal to girls who watch their figure. Pumpkin puree soup with celery is low in calories and has a large amount of minerals and trace elements.

It's quite easy to prepare. Both root and stalk celery are suitable for preparing this dish. You can also add new flavor notes to the dish using your favorite spices, for example, basil, oregano, nutmeg, paprika and others.

Ingredients:

• Pumpkin – 600 g
• Celery – 100 g
• Potatoes – 2 pcs.
• Onion – 1 pc.
• Carrots – 1 pc.
• Vegetable oil or butter - for frying
• Water or vegetable broth
• Spices and salt - to taste
• Greens - to taste

Preparation:

1. Cut the pumpkin into cubes, potatoes into cubes or strips.
2. Cut the onion into cubes, grate the carrots. Chop the celery.
3. Fry the onion in a frying pan or in a saucepan until golden brown, add the carrots and fry for another three minutes.
4. Add pumpkin and potatoes and fry everything together.
5. Add water or vegetable broth to lightly cover the vegetables.
6. Simmer the vegetables in a saucepan or casserole until the potatoes are cooked.
7. Grind the boiled ingredients using a blender and place the puree back into the saucepan.
8. Bring to a boil, salt to taste and add your favorite spices. If the soup turns out to be thick, you can dilute it with water or add cream.
9. Cook the puree soup for another 3 – 5 minutes, then sprinkle with chopped herbs and cover with a lid.

Serve the soup while it is still hot. Bon appetit!

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

I always thought that pumpkin soup was something from the category of fairy tales or fantasy. However, as it turned out, the dish is quite popular. In general, various soups made from pureed vegetables or boiled cereals are often the hallmark of national cuisines. When it comes to delicious chowder, I always think of two dishes: Esogelin or New England Clam chowder. Strictly speaking, they relate to puree soups very conditionally. Only due to its consistency.

Puree soups are usually prepared from vegetables. Usually these are pumpkin, zucchini, zucchini, cauliflower, tomatoes. The process of making puree soup is simple. Vegetables are boiled until tender, chopped and mixed with broth or broth. A little spices, sometimes chopped herbs - and the soup is ready. Very often, to increase the thickness of the soup, various thickeners are added to it, usually flour, less often starch. But adding flour is not for everyone, or rather even for a big amateur.

Vegetable puree soups are often diluted not with broth or broth, but with milk or cream. Such soups are usually called “cream soup”. This is a cross between vegetable and milk soup, given that a lot of milk is added. A little fresh butter is added to pureed soups without milk; this improves the taste of the vegetable soup and slightly increases its nutritional value. However, I admit, I don’t do that: I cook either pure vegetable soup or cream soup with cream.

It is worth saying that pureed vegetable soups are ideal for baby food. Especially for young children. You can always independently control the origin of vegetables, especially if you have your own garden, as well as the presence and quantity of spices. For various (often debilitating) diets, vegetable puree soups without cream are perfect, given the low calorie content of vegetables. For example, the calorie content of pumpkin is no more than 30 kcal per 100 grams - this is 8-10 times less than meat, but it is very high in calories.

In terms of dietary nutrition, pumpkin is excellent for preparing vegetable dishes. When I was little, my grandmother planted pumpkins all over her garden. Without dedicating a separate bed for sowing. Large and small pumpkins grew in all shades of yellow, greenish and orange. After harvesting the potatoes, the pumpkins were simply collected from around the garden in a wheelbarrow and piled up under a shed. Grandma called those pumpkins that were used to feed domestic animals “fodder.” And we didn't eat them. However, they were quite tasteless and simply huge. But the seeds from such pumpkins were tasty and large. They were dried and fried in an oven.

To prepare homemade dishes, small 2-4 kg pumpkins were grown, quite brightly colored, aromatic and sweet. They prepared pumpkin porridge with rice or millet. Always with milk. Pumpkins were baked with apples, nuts and raisins. Sometimes they cooked it - incredibly tasty. And if there is good honey.

Making delicious pumpkin soup or pumpkin soup is very easy. In the simplest version, you only need a good pumpkin. With the addition of some spices or cream, you can make pumpkin soups in a variety of flavors.

Pumpkin soup. Step by step recipe

Ingredients (4 servings)

• Pumpkin (2 kg) 1 piece
• Rosemary (fresh) 2-3 branches
• Cream (optional) 100 ml
• Butter (optional) 1 tbsp. l.
• Sugar to taste

1. To make delicious pumpkin soup or creamy soup, you need a small, ripe pumpkin. It is worth choosing a brightly colored pumpkin. Orange or dark orange with pulp of the corresponding color.

   Pumpkin for pumpkin soup for 4 people

2. I remember we checked the ripeness of the pumpkin by scraping off the top layer a little with a fingernail: if the flesh was not faded or greenish, then the pumpkin was considered ripe. However, you shouldn’t do this in a store or market. It’s good if the pumpkin is sold already cut (and even peeled).

   Cut the pumpkin

3. Cut the pumpkin in half and remove the seeds. The seeds can be freed from the pulp, which looks like wet ropes, washed and dried. Next you need to fry them and you will have a long and exciting activity that you will not be able to put down.
4. To prepare for cooking, it is better to cut the pumpkin into slices - lengthwise. The width of the slices is approximately equal to the thickness, you should get a square section - it’s easier to cook the pumpkin later. Cut off the remaining tissue inside the pumpkin with a knife to the hard part. However, if a small amount of the fibrous interior remains, it’s not a big deal. You also need to peel the top crust from the pumpkin, especially carefully so that the soup turns out smooth and tender.
5. I'll say a few words about this process. Pumpkin, especially its top rind, is quite hard. And I’ve broken several knives on a pumpkin throughout my life, don’t repeat my mistakes. A ceramic knife will not work for peeling pumpkins. He's too fragile. You should also not use thin knives with a long blade - they are too flexible. Use a small, durable paring knife with a short blade. As a rule, vegetable knives are the sharpest in the kitchen. Peeling a pumpkin is easy for them.
6. Cut the peeled pumpkin slices into cubes.

   Peel the pumpkin and remove the seeds.

7. Place the peeled pumpkin cubes in a wide saucepan. Add 1 tsp. sugar and 1-2 sprigs of fresh rosemary. By the way, rosemary will eventually give a barely perceptible aroma and taste. On the verge of perception. Pour cold water over the pumpkin so that the pumpkin is practically covered in water. As they say - level. Place the pan on the fire and bring to a boil.

   Place the peeled pumpkin cubes in a wide saucepan. Add 1 tsp. sugar and 1-2 sprigs of fresh rosemary

8. There is a lot of debate on the topic “how long to cook pumpkin?” Usually pumpkin is boiled for 15-20 minutes. I cook pumpkin, cut into large cubes, for 15 minutes from the moment of boiling. However, there are many excellent dishes made from almost raw pumpkin and even pumpkin soup. So, the pumpkin cooking time is at your discretion, considering that after 5-7 minutes the pumpkin pulp can be easily pierced with a knife.
9. By the way, there is no need to stir the pumpkin while cooking. Firstly, the welded top layer of the pumpkin is easily damaged, and secondly, the leaves fly off the rosemary sprigs.

   After boiling, remove the pumpkin cubes from the broth with a spoon and place them on a plate to cool slightly.

10. After boiling, remove the pumpkin cubes from the broth with a spoon and place them on a plate to cool slightly. Discard rosemary sprigs and loose leaves. They are large and noticeable and difficult to miss.

    When the pumpkin has cooled a little, grind it into a puree.

11. When the pumpkin has cooled a little, grind it into puree. It is best to use a kitchen chopper or blender. It's fast and convenient. If the chopped pumpkin is too thick and sticks to the walls of the blender, you can add a little of the broth in which the pumpkin was cooked.
12. Pour the pumpkin puree into a saucepan and add sugar to taste. But you shouldn’t add too much sugar, otherwise it won’t be a soup, but a dessert.
13. Next there are two options. If you decide to make cream soup, then you need to dilute the pumpkin puree with milk or cream. Amount of cream - pumpkin soup of desired thickness.

    If you decide to make creamy pumpkin soup, then you need to dilute the pumpkin puree with milk or cream

14. If you decide to make a purely vegetable soup, then you need to dilute the pumpkin puree with the broth that remains after cooking. If desired, you can add a little fresh natural butter in this option.
15. Place the soup on the fire and bring to a boil. Cook while stirring over low heat for 3-5 minutes.

Pumpkin is a delicious, healthy vegetable that can be called universal. Hundreds of different dishes are prepared from it - first, second, and dessert. Pumpkin soups are especially delicious.

Ingredients: carrots, a glass of chicken broth, coarse salt, a glass of low-fat cream, 2 potatoes, half a kilo of fresh or frozen pumpkin, 60-70 g of cheese, fresh garlic, onion.

Creamy pumpkin soup is a great option for a healthy lunch.

1. The main vegetable is washed, removed from the seeds and peel, and cut into small pieces. The onion is chopped into half rings. The remaining vegetables are chopped randomly into medium pieces.
2. In a thick-bottomed pan, onion and crushed garlic are fried in heated fat. The amount of the latter is chosen to taste.
3. Then the carrots are transferred into the container. The ingredients are simmered together until softened.
4. All that remains is to add pumpkins and potatoes. Immediately after this, the components are poured with broth and salted. You can add any aromatic herbs.
5. Over low heat, covered, all vegetables are stewed in the broth for 15-17 minutes.
6. The resulting mass is crushed with an immersion blender. It should turn into puree.
7. After adding the cream and grated cheese, the dish remains on the stove until the latter melts.

Guests can serve creamed pumpkin soup with peeled pumpkin seeds.

With meat broth

Ingredients: 2 stalks of celery, 320 g of pumpkin pulp, onion, 380 g of pork on the bone, 2-4 potatoes, fresh garlic to taste, a pinch of chili and salt.

1. Meat on the bone is washed well with water. Next, you must dry it with a paper towel and fry it until a light crust appears in hot oil. Large pieces of garlic and onion are placed next to the cooking pork. The latter should be charred and soaked in oil.
2. The contents of the frying pan are transferred to salted boiling water (about 2 liters) along with coarsely chopped celery and pepper. With moderate bubbling, the mass cooks for about half an hour.
3. Next, potato blocks are placed in the broth and cooking continues until the vegetable softens.
4. All that remains is to add lightly fried cubes of pumpkin pulp to the soup. Then the dish remains on the fire for another 8-9 minutes. If necessary, it is added salt.
5. All the grounds are removed from the broth. The liquid is filtered. Garlic, onions, potatoes and pumpkin are pureed and put back. The meat, cut into pieces, is also returned to the pan. The celery is discarded. It is needed only for the aroma of the treat.

The soup is served in meat broth with a lot of finely chopped herbs.

Appetizing pumpkin soup with shrimp

Ingredients: half a kilo of pumpkin, coarse salt, 1 carrot, 340 g of shrimp, fresh garlic to taste, 170 ml of heavy cream, a handful of pumpkin seeds, 3 large spoons of grated Parmesan, a mixture of peppers, olive oil.

The soup is not only tasty, but also low in calories.

1. The pumpkin is cleaned of everything unnecessary. All that remains is the pulp, which needs to be cut into small pieces and sent to cook.
2. Place carrots cut into slices, salt, and a mixture of peppers into a container with the pumpkin. Cook the vegetables together until completely softened.
3. At this time, seafood is cleaned of shells, heads and intestinal wreaths on the tail are removed. Next, they are coarsely chopped and fried in well-heated olive oil. Immediately add crushed garlic to the shrimp and add a little salt.
4. The vegetables are pureed in a saucepan. To do this, you can use not only an immersion blender, but also a regular potato masher. If the soup turns out to be thick, you can dilute it with boiling water to the desired consistency.
5. Cream is poured into the dish last. After this, you need to warm it up for a couple of minutes, but do not bring it to a boil.

Guests are served this pumpkin puree soup with fried shrimp, pumpkin seeds and grated Parmesan.

With chicken and potatoes

Ingredients: 230 g chicken (on the bone), 240 g fresh pumpkin pulp, large onion, 2 pcs. carrots and potatoes, coarse salt, any spices, 3-4 stalks of dill.

1. The chicken is cooked with 1 onion, carrot and coarsely chopped dill stalks.
2. The remaining vegetables (onions and carrots) are fried.
3. Cubes of pumpkin and potatoes are placed in the finished broth, the onions and dill stems are thrown away. When the new vegetables soften, the mass is removed from the heat and pureed. Frying and spices are added to it.
4. The meat is removed from the broth, removed from the bones, torn into fibers and returned back.

Pumpkin soup with chicken is completely ready. It is served with heavy cream.

In pots

Ingredients: 2 large spoons of noodles, 2-3 potatoes, half a kilo of chicken legs, 160 g of pumpkin pulp, half an onion, carrots, salt, seasonings.

Preparing pumpkin puree soup doesn't take much time, and the result is an incredibly rich-tasting lunch.

1. The potatoes are peeled, washed, cut into cubes and boiled until half cooked in water with any seasonings and chicken legs. You can use bay leaves, hot peppercorns or any other. Salt must be added.
2. The pumpkin is cleaned of all excess, cut into small pieces and, together with carrots chopped in any convenient way, placed in pots in equal portions.
3. Small onion cubes are distributed on top.
4. Next, boiled potatoes, dry noodles and cooked chicken meat removed from the bones are laid out.
5. The grounds are filled with broth.
6. There should be a couple of centimeters left to the edge of the container so that the soup does not leak out when boiling.

The dish will simmer in the oven, covered, at medium temperature for about 50 minutes.

With meatballs

Ingredients: medium pumpkin, 5-7 garlic cloves, a mixture of dried rosemary, thyme and colored peppers, a glass of heavy cream, half a kilo of chicken fillet, fine salt, onion.

1. The pumpkin is washed, coarsely cut with the skin, sprinkled with salt and seasonings and baked in the oven until softened.
2. The pulp is carefully separated from the peel, placed in a saucepan, pureed and heated over low heat. If necessary, you can add a little boiling water to the vegetable mass.
3. The minced meat is passed through a meat grinder with garlic and onions and salted. Miniature meatballs are formed from it, which should be fried until golden brown in any heated fat. They must be completely ready.
4. Cream is poured into the vegetable puree, and additional salt is added if necessary. The mass is brought to a boil and immediately removed from the heat.
5. Hot meat balls are transferred to the hot soup.

Let the treat sit for a few minutes, after which you can treat your family to it. If you need to decorate a dish, you should use chopped herbs for this.

Delicate recipe with cheese

Ingredients: 2-3 garlic cloves, 170 g of processed cheese, medium carrots, coarse salt, half a liter of chicken broth, 420 g of pumpkin pulp, onion, granulated garlic, dry chili.

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

1. The pumpkin is cut into thin layers and laid out on a baking sheet lined with parchment. It needs to be baked until soft in a well-heated oven. The whole process will take about 25 minutes.
2. For soup, you should choose a pan with a thick bottom. Any fat is heated in it. Best of all, butter. Coarsely grated carrots are fried on it with onions chopped in any convenient way. Granulated garlic is immediately added here. Together, the vegetables are fried until softened and golden brown.
3. Place the baked pumpkin, seasoning, and add salt into the pan. The broth is poured out. The mixture is pureed.
4. The resulting creamy pumpkin soup is brought to a boil again. Processed cheese cut into pieces is placed into the hot mixture.

After thorough mixing, the treat is served with homemade garlic croutons.

Pumpkin soup in a slow cooker

Ingredients: half a liter of strong meat broth, half a kilo of pumpkin, 230 g of potato tubers, leeks (2 pcs.), large carrots, 3-5 garlic cloves, coarse salt, a mixture of peppers.

1. Any oil can be heated in the baking program. Peeled garlic is fried on it.
2. Next, peeled and coarsely chopped other vegetables are placed in the container. In the same program they are fried for 8-9 minutes.
3. The device is switched to stewing mode, the contents of the container are filled with half the broth and cooked for about an hour.
4. When all the vegetables are boiled, they need to be mashed well with a masher.
5. Gradually add the remaining broth to the mixture until the dish reaches the desired consistency.
6. Salt and pepper are added.

Any oil is heated in a saucepan, in which coarsely chopped garlic and onion are fried until a characteristic aroma appears.

Large cubes of pumpkin pulp are poured on top. After 3-4 minutes, water is poured into the container. It should not completely cover the vegetables. During the simmering process, the pumpkin itself will provide the required amount of liquid.

When all the vegetables have softened, add salt, pieces of pepper, finely grated ginger root and cinnamon. After another 6-7 minutes of cooking, remove the pan from the heat and leave to steep under the lid for 10-12 minutes.

All that remains is to puree the mass and add salt if necessary.

The treat is served to guests with sour cream and ground black pepper.

Original pumpkin soup

Ingredients: 2 medium pumpkins and one large one, 430 ml chicken broth, coarse salt, half a glass of very heavy cream, a pinch of nutmeg, 1/3 cup of maple syrup.

1. Place whole medium pumpkins into the oven, preheated to medium temperature. Place them on a baking sheet lined with parchment and bake until the vegetables are softened and slightly wrinkled.
2. All the pulp is removed from the cooled fruits and placed in a saucepan. Maple syrup and broth are poured on top and salt is added. The mass is boiled for 3-4 minutes, after which it is crushed with an immersion blender to a homogeneous puree.
3. Cream and nutmeg are added. The mixture is puréed again until smooth.