Pumpkin puree soup. Pumpkin puree soup: features and delicious recipes. You can prepare a meal from

Our site contains only tested recipes for pumpkin puree soup. Lean and with the addition of meat and dairy products. Cooked on the basis of pumpkin alone and with other vegetables. With ginger, pumpkin seeds, peanut butter, chili, mushrooms and apples. It remains to choose the right one!

Pumpkin is a vegetable that resembles the sun in its color, and has absorbed all the vitamins of the summer garden. It does not lose its nutritional properties for a long time. The main thing is to follow simple storage rules. The temperature in the room should be between 5 and 15 0C. Dampness is highly undesirable. Shaded places are recommended.

The five most commonly used ingredients in pumpkin soup recipes are:

Simple Recipe:
1. Boil water.
2. Boil carrots and onions in it.
3. Add spices and salt.
4. Remove vegetables from the broth.
5. If necessary, add water and boil again.
6. Cut the pumpkin into pieces.
7. Transfer to boiling broth.
8. Add chopped onion and crushed garlic there.
9. Wait until the pumpkin is ready (it should be soft enough).
10. Transfer to a deep plate.
11. Bring to a consistency liquid puree using a blender or pusher.

Five of the most nutritious pumpkin soup recipes:

Helpful Hints:
. It is recommended to add a little greens, cream or sour cream to the puree soup.
. The following seasonings go well with food: nutmeg, a mixture of ground peppers, turmeric.
. To the dish instead of bread, you can fry croutons or toast.
. As a decoration, you can use olives, dill sprigs, tomatoes cut into thin slices, pieces of boiled carrots.
. If you need to make the puree soup more satisfying, it is recommended to boil the pumpkin in meat broth and add meat products (in pieces or grated in a blender) before serving.

• We clean the pumpkin from the peel, remove the seeds, cut into cubes.

• Boil pre-prepared potatoes in a separate container. Cut into small pieces. In this form, it will be more convenient to process them in a blender in the future.

• Put the pumpkin in a greased dish with a thick bottom, pour a small amount water and simmer for 15 minutes.

• Saute the onion in a frying pan until golden brown.

• We combine the finished pumpkin with onions and potatoes, let it cool slightly.

• Using a blender, mix all the components thoroughly until a puree mass is obtained.

• Add cream and seasonings to taste. Once again, we perform the same operation with an electrical appliance.

Pumpkin soup puree classic recipe ready. It can be served for lunch as a first course. Given the density, it is also suitable for dinner.

Pumpkin cream soup

This tender, melt-in-your-mouth dish is sure to please all family members. The hostesses appreciated it for its extraordinary taste and simplicity of the ingredients:

• unsweetened ripe pumpkin - 500 g;
• potatoes - 4 pcs.;
• cream 20% fat - 200 ml;
• garlic - 2 cloves;
• butter - 20 g and sunflower - 20 ml.

Cooking:

• We clean the pumpkin from the peel and seeds. Grind the pulp into small cubes. We put them in a container, fill with water. Cook on moderate heat for 15 minutes.

• Boil potatoes in another pot. Saute chopped onion in vegetable oil. There, add finely chopped garlic and fry for another 1-2 minutes.

• Sliced ​​potato tubers are sent to the pumpkin, adding frying. Mash the vegetables with a masher to a puree consistency.

• Pour the slightly warmed cream into the crushed products.

• The resulting mass is processed with a blender. Pepper, add salt and put a piece of butter. Simmer the ingredients of a homogeneous consistency for 7 minutes.

Interesting!

Everyone is used to orange-colored pumpkin, it turns out that the peel of this vegetable can be cream, green and blue. Depending on the variety.

Soup puree with cream and ginger

Ingredients:

• ripe tomato - 1 pc.;
• pumpkin - 350 g;
• carrots - 1 pc.;
• ginger - 10 g;
• one bell pepper;
• garlic - 1 clove;
• onion- 1 PC.;
• curry to taste;
• butter - 50 g;
• cream 20% fat - 150 ml;
• olive oil - 20 g;
• granulated sugar and salt to taste.

Cooking:

• We prepare all the vegetables, clean, remove the seeds.

• Pumpkin, pre-cut into cubes, put in a saucepan, pour water and cook until tender.

• Saute chopped onion and garlic in a pan until they become translucent.

• Cut the tomato and pepper into small pieces, send to the pan.

• Season with sugar and put a little butter. Simmer the vegetables until they are soft.

• Add ginger. Mix the roast with pumpkin and use a blender to bring to the consistency of mashed potatoes.

• Put back on the fire and boil, adding cream, curry and salt to taste.

Mix everything and pour the dish on plates.

Creamy Pumpkin Soup

Such tasty dish can be prepared in different ways. Modify the recipe to your liking. For example, adding porcini mushrooms.

Ingredients:

• pumpkin - 500 g;
• onions - 1 pc.;
• vegetable oil - 50 g;
• dried porcini mushrooms - 20 g;
• salt to taste.
• pumpkin seeds and white bread toasts.

Cooking:

1. Peel the pumpkin and cut into pieces.
2. We chop the onion.
3. Mushrooms pour water and leave for 20 minutes.
4. Then cook them for half an hour over low heat.
5. Fry the onion in a lightly oiled pan vegetable oil.
6. Once browned, add pumpkin and fry for 5 minutes. Don't forget to stir occasionally.
7. We take out the mushrooms from the pan with a slotted spoon, pour water into the broth. The total volume of liquid should be 200 ml.
8. Pour the vegetables and simmer for 10 minutes, then grind to a puree.
9. Boiled mushrooms, lightly fry in a pan.

Pour the puree soup without cream into bowls, add mushrooms and dried seeds to the center of each serving. Place the croutons on a separate plate. To do everything right, a recipe with a photo will help.

Pumpkin puree soup in a slow cooker

In almost every restaurant menu pumpkin starters are included. Which is not surprising. This vegetable is rightfully considered royal, due to the huge amount of vitamins and minerals. Now it can be cooked not only on the stove, but also in a slow cooker.

Ingredients:

• chicken fillet chilled - 300 g;
• potatoes - 2 tubers;
• pumpkin pulp - 300 g;
• carrot - 1 pc.;
• sunflower oil- 1 tsp;
• a bunch of fresh dill;
• a handful of pumpkin seeds.

Cooking:

1. We clean the vegetables, separate half of the carrots and onions, chop one, and set the other aside for now.
2. Pour the required amount of oil, carrots and onions into the multicooker bowl. We activate the "Frying" mode for 3 minutes.
3. We spread the passivated vegetables on a separate plate.
4. We cut the chicken fillet into small pieces, send it to the bowl of the “smart pan”. Followed by dill, the remaining carrots and onions. Pour hot water and add salt. We set the program "Soup" and cook the dish for half an hour.
5. After the time has passed, we take out the chicken fillet. We put potatoes and pumpkin, sautéed vegetables, salt into a bowl with broth. We put the device in the "Extinguishing" mode for 20 minutes.
6. Before serving the dish, grind it with a blender, add poultry meat and activate the Soup program again for 3-5 minutes.
7. Add seeds to each serving of soup. Whoever loves can supplement the dish with sour cream and fresh herbs.

Pumpkin puree soup - lean recipe

Using the classic recipe with photos step by step, it is easy to prepare a light, but at the same time hearty dish.

In the piggy bank of homemade recipes for delicious and healthy meals definitely worth a place for soups-puree. Several recipes for pumpkin puree soup will help you master the intricacies of preparing a real pantry of valuable vitamins.

For a long time, pumpkin puree soup was an exotic dish that not everyone could cook, and not every culinary specialist knew about it either. Today, with the help of household appliances available in every kitchen (blender, double boiler), even a novice cook can cook it.

The time for making pumpkin puree soups comes in the fall. At this time, the freshly harvested crop contains a maximum of vitamins, and dishes from orange vegetable are the most fragrant.

The peeled pumpkin is cut into cubes, and then boiled in clean water or in pre-prepared meat or vegetable broth. The boiled vegetable is mashed to a puree state, and then seasoned with your favorite spices.

In restaurants in many countries, this dish is included in the daily menu. Chefs have their own secrets, with the help of which a well-known taste acquires special nuances.

Delicate dish is ideal for dietary and baby food. It goes well with additives such as cheese, meat, seafood. Based basic recipe There are many variations for every taste.

The most delicious pumpkin soup recipes

The quality of the base of the dish depends on its taste. With regard to pumpkin puree soup, the main attention should be paid to the choice of ripe fruits without flaws. Only from these will it be possible to cook a real delicacy.

The composition of the products below is basic for such a dish as pumpkin soup puree.

So, we take the following components of the dish:

• 500 g peeled and diced pumpkin;
• 1 carrot;
• 1 onion;
• 1 clove of garlic;
• 500 ml of water or broth;
• 3 tbsp peeled and roasted seeds (sunflower, pumpkin, sesame);
• 1 tbsp butter;
• 1 tsp black pepper;
• 1 tsp nutmeg;
• a pinch of salt.

The step by step recipe is as follows. Onion and garlic finely chopped and sautéed butter. After waiting for the transparency of the vegetables, grated carrots and spices are added to them and boiled for several minutes with the addition of a couple of tablespoons of broth or water to make the carrots soft.

Now add the pumpkin, pour in the remaining broth or water and boil for half an hour. After half of the remaining liquid is poured into a separate bowl. The soup is mashed. If the density is too high, then the soup is diluted to the optimum consistency with the previously drained liquid.

Before serving, add your favorite additives to the plate: crackers, roasted seeds, sour cream, grated cheese, finely chopped greens.

With meat

From classic this less diet recipe pumpkin puree soup is different in that it is made from pork or beef broth. In this case, before whipping with a blender large pieces The meat is taken out and then returned back.

Instead of meat, you can use meatballs, which are pre-boiled in broth. They are put on a plate before serving.

Cream is the most successful addition to most puree soups, including pumpkin. With their help, the taste acquires softness, which is especially liked by children. The consistency of the dish becomes smoother and more uniform, and the shade changes, becoming lighter.

All you need to do is prepare a classic recipe, then pour in half a glass of warm cream and stir the soup. The fat content of cream is ideally 10%. Fattier ones are not well suited, as they tend to form islands and are less likely to mix with puree into a homogeneous mass.

with potatoes

Potatoes are a great addition to a classic recipe. It gives the dish density and satiety. Aroma and taste do not suffer from such an additive. Finely chopped potatoes are added at the stage of sautéing carrots to make them soft.

If we talk about varieties of potatoes, then white is optimal. Pink and purple varieties are much more suitable for frying, as they boil and knead much worse.

It is for this recipe that such a delicious addition as lightly fried rye crackers grated with a mixture of salt and garlic is ideal.

With chicken

Another variation on the theme of pumpkin soup with chicken is prepared using an ingredient such as chicken fillet. While the soup is being prepared, the fillet cut into pieces is lightly fried with the addition of cream, garlic, black pepper and finely chopped greens.

When the finished soup is laid out on plates, then 1-2 tablespoons of meat additives are laid out in the center of each, without stirring. As a result, the aroma of the dish, its taste and satiety wins, men will appreciate it!

Since the pumpkin contains a large number of vitamin E, it is perfectly cooked in any fat, which only contributes to its better digestion. In soups with pumpkin, you can add not only cream, but also milk, as well as ghee. Cheeses are introduced not only hard, but also processed.

The classic recipe can be enriched with a cheese additive. For this, solid fragrant varieties are selected, which are rubbed on the smallest grater. When the soup is ready, hot cheese is added to it and stirred until it dissolves. Immediately served on the table. If the density turned out to be excessive, then you can always dilute it a little with warm milk.

If the tastes of the household vary greatly, then everyone can serve a bowl with his favorite kind of cheese, pre-cut into pieces or grated, with a plate of hot pumpkin puree soup.

With vegetables

One of the most gentle pumpkin soup recipes, which is suitable for those who are on a diet, as well as for young children.

Prepare:

• 300 g of peeled pumpkin;
• 1 celery root;
• 1 potato;
• 1 onion;
• 1 Bell pepper;
• a pinch of salt

Finely chopped potatoes with chopped celery are boiled in 1.5 liters of water, salted. When the potatoes become soft, add chopped pumpkin, diced onion, chopped sweet pepper. Everything is boiled together until the pumpkin becomes soft. Everything is mashed with a blender, and then either cream or grated cheese is added to taste.

spicy taste and great benefit for health has a recipe with the addition of broccoli.

The following products are prepared for it:

• 1 kg pumpkin;
• 500 g broccoli;
• 1 carrot;
• 1 onion;
• 1 st. l. lemon juice;
• 2 cloves of garlic;
• 1 tsp peeled pumpkin seeds;
• 5 st. l. frying oils;
• a pinch of salt and black pepper;
• 700 ml of water.

Peel vegetables and cut into pieces. Three carrots on a grater. In a saucepan with high sides, all vegetables without pumpkin are lightly fried in oil, achieving softness. Then water is poured and pumpkin is added to boil everything together for 25 minutes. Then add lemon juice and beat with a blender until smooth.

Before serving, decorate with finely chopped greens and seeds already in the plate.

Tomato pumpkin soup

The so-called winter version of the soup, for which not only fresh tomatoes but also salty.

Compound:

• 2 large tomatoes;
• 250 g pumpkin;
• 150 g potatoes;
• 1 onion;
• 2 cloves of garlic;
• suneli hops and black pepper to taste;
• a pinch of salt and sugar;
• 1 st. l. frying oils;
• a pinch of ground ginger.

Pumpkins and potatoes are pre-peeled and then carefully chopped. The smaller they are cut, the faster the dish will cook.

Garlic and salt and pepper are also added there. Onions and tomatoes are cut separately, and you don’t need to get rid of the tomato skin, but it’s better to remove it from the salted tomatoes.

Oil is poured into a hot frying pan, and then the onions are sautéed. You don't have to wait for it to turn golden, it's enough to become transparent. Immediately add potatoes with pumpkin. About 3 more minutes. All together fry, without stopping gently stirring.

Add all remaining spices. Tomatoes are added next. Add 350 ml of water. Boil under a closed lid until all components become soft. Beat the soup with a blender and serve immediately.

No matter how tasty and healthy a recipe familiar from childhood may be, over the years it loses its attractiveness. It is worth calling on fantasy to help. Just one additive can seriously affect the taste, changing it for the better.

1. Cream or sour cream can be added to any puree soup before serving. In this case, the name changes from puree soup to cream soup.
2. A plate of soup looks beautiful, decorated with fresh finely chopped greens.
3. Toasted crackers or peeled seeds are an excellent addition to the plate when serving.
4. The choice of spices is practically unlimited, and in national cuisine Many countries put ginger, cilantro, black pepper, garlic in such a soup.
5. If there is no blender, then you can achieve the desired uniformity by grinding the finished soup through a metal sieve.

Conclusion

Pumpkin puree soup and 9 recipes for its preparation are just the base for creating your own variations. For example, in addition to cheese and cream, you can freely add pieces of pre-boiled or smoked fish, fried or salted mushrooms, dried fruits previously steamed in boiling water, fried nuts.

Of the spices, in addition to black pepper and garlic, paprika, cardamom, mint, zira, oregano go well with the taste of pumpkin. You may be able to find your original supplement be sure to try it!

The recipe for pumpkin puree soup is very simple and delicious and can be prepared at home without any special culinary skills.

To prepare pumpkin puree soup, you will need: pumpkin (both fresh and frozen are suitable, this does not affect the taste), carrots, potatoes and onions. All vegetables should be washed, peeled and cut into pieces, pumpkin larger (3-4 cm in size), potatoes, carrots and smaller onions. It is advisable to remove the skin from the pumpkin, it may be too tough and somewhat spoil the taste of the soup.

Pumpkin, potatoes, onions and carrots should be put in a saucepan, salted, poured with water and put on medium heat. Water should be poured into vegetables as little as possible, but so that they are completely covered with water. It’s just that when transferring to a blender, water is not needed, if you add it, then the puree soup will be watery.

Cook vegetables for at least 30 minutes. After everything is cooked, you need to get them out of the pan and transfer them to a blender. You can also use an immersion blender, then you just need to drain the water from the pan and do not shift anything anywhere. Before mixing in a blender, you can add spices (optional), ginger and nutmeg (ground) are best.

When all the vegetables are ground into a puree, they must be poured back into the pan. Cream soup is almost ready, you just need to add cream. Before adding the cream, bring to a boil and as soon as they boil, pour into the soup puree and mix. In general, pumpkin puree soup is ready for this. But in order to achieve completeness and aesthetic beauty of the finished dish, it will be very useful to decorate it with a sprig of any greenery, and also serve it not just on a plate, but along with fried bacon or crackers. Bacon and crackers (croutons) should be added to pumpkin cream soup right before eating, otherwise they will get wet and will not crunch pleasantly.

Autumn is pumpkin season. A vegetable will add color to a cloudy day, and at the same time saturate any gourmet. Pumpkin puree soup is a light and nutritious dish that is prepared using a blender.

Pumpkin is combined with fragrant spices and other vegetables - you can add zucchini, tomatoes, carrots are ideal in soup. Refined taste help add Forest mushrooms, and chicken will add nutrition.

Do you want to do more diet option- replace cream in recipes vegetable broth, the dish turns out to be no less tasty. Pumpkin puree soup doesn't take long to make, and the result is an incredibly flavorful lunch.

Cream adds tenderness and makes the consistency homogeneous. The better the pumpkin is boiled, the tastier the soup will be - there will be no lumps in it. Croutons add charm to the dish - you can cook them yourself by frying in olive oil with garlic, or you can buy ready-made.

Ingredients:

• 1 kg pumpkin pulp;
• 1 onion;
• a glass of cream;
• 1 medium carrot;
• salt pepper;
• garlic croutons.

Cooking:

1. Peel the pumpkin from the peel and seeds, then boil it - it should become very soft.
2. Chop the onion, grate the carrot. Fry vegetables in a pan.
3. Grind the pumpkin, onion and carrot in a saucepan with a blender. Salt and pepper in the process. Heat the puree by turning on the stove at medium power.
4. Gradually add cream and stir.
5. Boil for a total of 20 minutes. Add croutons before serving.

In combination with zucchini, pumpkin reveals its taste. To add nutrition to the soup, cook it with potatoes - it will turn out thicker.

Ingredients:

• 0.5 kg of pumpkin pulp;
• 1 onion;
• 0.3 kg zucchini;
• 1 carrot;
• 3 potatoes.

Cooking:

1. Clean the pumpkin and zucchini from seeds and peel.
2. Cut into cubes, boil for 20 minutes.
3. Peel the potatoes, boil, drain the water into another container. Salt during the cooking process.
4. Fry onions with carrots.
5. Combine all the vegetables together - pumpkin, zucchini, potatoes and onions with carrots and chop with a blender, adding potato broth.

Ingredients:

• 2 processed cheese;
• 3 potatoes;
• 300 gr. pumpkin pulp;
• 1 onion;
• 150 ml cream;
• 50 gr. hard cheese;
• crackers.

Cooking:

1. Boil pumpkin pulp. Cut into large cubes.
2. Boil the potatoes, drain the water into a separate container.
3. Chop the onion and fry.
4. Combine potatoes, pumpkin, fried onions. Grind with a blender.
5. Put the puree on the stove, turn on the medium heat. Pour in the potato broth gradually. Stir.
6. When the soup boils, pour in the cream in a thin stream. Add processed cheese, cutting them into small pieces - so they melt faster. Stir the soup constantly.
7. Grate hard cheese on a fine grater. Add to each bowl before serving. Add croutons too.

The multicooker allows you to cook delicious puree soup pumpkin without any hassle. Vegetables are loaded into the bowl without heat treatment.

Ingredients:

• 300 gr. pumpkin pulp;
• 3 potatoes;
• 1 onion;
• 1 small carrot;
• 2 tomatoes;
• 200 ml cream;
• salt pepper.

Cooking:

1. Cut pumpkin and potatoes into cubes.
2. Chop the onion even finer.
3. Grate the carrot.
4. Cut the tomatoes into small pieces.
5. Put the vegetables in a bowl, pour half a glass of water and cream. Salt, pepper.
6. Install the Soup program.
7. At the end of cooking, pour the finished soup into a container and grind all the ingredients with a blender.

Pumpkin cream soup with chanterelles

In autumn, not only pumpkins are harvested, at this time you can pick wild mushrooms and also add them to the soup. The dish will captivate with its unique aroma and pop right will take pride of place among your favorites.