Pumpkin soup

Pumpkin soup is a great, tasty and nutritious dish. Everyone knows the beneficial properties of pumpkin and its special taste, so this vegetable is very actively used in cooking. The article contains the most original recipes for first courses, which can be easily repeated, their composition is very accessible. You can prepare soups based on vegetable and meat broths.

Classic pumpkin soup with cream

Classic pumpkin puree soup with cream is the most tender, velvety and aromatic first course. It is not difficult to prepare, and eating the soup is a pleasure, especially in the fall, when the first harvest is underway and the pumpkins are very juicy and sweet.

1. 
   To prepare a classic puree soup, you will need the pumpkin itself, as well as vegetables in the form of onions and carrots. You can take cream of any fat content, and the optimal set of spices is indicated in the list.Peel the pumpkin from the thick skin, remove the seeds, and cut the pulp into large cubes.
2. 
   Grate half the carrots on a large-mesh grater. Cut half of the onion into cubes.
3. 
   Place a thick-bottomed pan on the stove and pour a little vegetable oil into it. First, fry the onions and carrots until light golden brown.
4. 
   Next, add cubes of pumpkin pulp to the sautéed vegetables. Fry the vegetables over medium heat for 5 minutes, stirring with a spatula. After this, pour in half a glass of water so that the vegetables now begin to stew. For ripe pumpkin, 15 minutes will be enough. Instead of water, you can add vegetable or meat broth.
5. 
   Now remove the pan from the heat and puree the vegetables with an immersion blender. Once you have a homogeneous mass, pour cream into it, add salt and spices to taste. Place the pan on the heat again and bring the puree soup to a boil, but do not boil.
6. 
   Serve the classic pumpkin puree soup with cream hot. When serving, sprinkle the portions with seeds and add croutons. Bon appetit!

Pumpkin puree soup with milk

Pumpkin puree soup with milk is bright, light and tasty. It is prepared simply: vegetables are cut into large pieces, boiled until tender, then chopped with an immersion blender. To enhance the taste, you can add your favorite spices.

Cooking time: 35 min.

Cooking time: 10-15 min.

Servings – 3.

Ingredients:

• Pumpkin pulp – 300 gr.
• Milk – 500-600 ml.
• Carrots – 130 gr.
• Salt - to taste
• Potatoes – 280 gr.
• Ground black pepper – 1-2 pinches
• Basil - for serving
• Pumpkin seeds – 2-3 tsp.

Cooking process:

Step 1. With this set of products, the puree soup will turn out thick with a creamy texture.Peel the potatoes and carrots and wash them. Take the pumpkin already peeled.

Step 2. Cut the pumpkin pulp into medium-sized cubes so that the vegetable cooks faster.

Step 3. Cut the potatoes in the same way as the pumpkin.

Step 4. Cut the carrots into thick circles, then cut each into four pieces.

Step 5. Place all the chopped vegetables in a saucepan. Pour 400 milliliters of milk over the slices.

Step 6: Place the pan on the stove and bring the milk to a boil. After this, reduce the heat slightly and cook the vegetables for 20-25 minutes, they should become soft.

Step 7: Next, puree the contents of the pan with an immersion blender until creamy.

Step 8. Return the saucepan with the creamy soup to the heat. Gradually add the remaining milk and bring the soup to the desired consistency. This may require less or more milk than indicated in the recipe.

Step 9. Then the soup must be salted and seasoned to taste. When it starts to boil and the first bubbles appear on the surface, you can remove the pan from the heat.

Step 10. A delicious and nutritious pumpkin puree soup with milk is ready, pour it into bowls, add pumpkin seeds and fresh basil leaves, that’s it, you can serve the dish. Bon appetit!

Pumpkin soup with chicken

Pumpkin soup with chicken is a great fall soup to add to your pantry. The bright appearance of the dish undoubtedly attracts attention and whets the appetite. With this combination of products, you will get a light and healthy soup for a family lunch.

Cooking time: 80 min.

Cooking time: 25 min.

Servings – 4.

Ingredients:

• Bell pepper – 1 pc.
• Chicken fillet – 300 gr.
• Onions – 1 pc.
• Rice – 2 tbsp.
• Ground black pepper – 0.5 tsp.
• Salt - to taste
• Peeled pumpkin – 200 gr.
• Vegetable oil – 30 ml.
• Parsley - to taste.
• Water – 1 l.
• Carrot – 1 pc.
• Butter – 25 gr.
• Potatoes – 100 gr.

Cooking process:

Step 1. To cook the soup, take fresh chilled chicken fillet, peeled, skinned and peeled pumpkin, carrots, potatoes, onions, and bell peppers. Choose red peppers, then the dish will look brighter. Rinse the rice grains in advance until the water is clear.

Step 2. Place the meat in a pan and fill it with one liter of cold water. Place the container on the fire and bring to a boil. Cook the chicken broth over medium heat, skimming off the foam, for 30-40 minutes.

Step 3. Cut the carrots into small cubes, cut the onion into quarters of rings. Pre-clean the bell pepper from seeds and white partitions, then cut the flesh into bars. Cut the potatoes into medium-sized cubes.

Step 4. Next, take another pan with a thick bottom, put it on the fire, pour in sunflower oil and put in a piece of butter. Add chopped carrots and onions and fry the vegetables for 5 minutes. Then add the bell pepper and cook everything together for another 3 minutes.

Step 5. Cut the pumpkin pulp into cubes, about the same as potatoes. Add sliced ​​potatoes and pumpkin to the pan with the roasted vegetables.

Step 6. When the chicken broth is ready, remove the meat from it. Cut the chicken fillet into cubes or bars. Strain the broth itself and pour it into the pan with the vegetables, add the chicken and rice there too. Season the soup with salt and pepper to taste.

Step 7. Cook the pumpkin soup in chicken broth for about 20 minutes until the vegetables are ready. Finally add chopped parsley.

Step 8Pour the finished pumpkin and chicken soup into bowls and serve as a first course for lunch. Bon appetit!

Pumpkin soup with ginger

Pumpkin soup with ginger is a sunny and incredibly tasty dish. It’s not for nothing that pumpkin is called the champion in terms of the content of nutrients, and together with ginger you will simply get a vitamin bomb for your lunch. It will be especially important to include such a healthy soup during the cold season.

Cooking time: 30 min.

Cooking time: 30 min.

Servings – 4.

Ingredients:

• Ground black pepper - to taste.
• Milk – 150-200 ml.
• Bacon – 30 gr.
• Ginger root – 5 cm.
• Lard – 50 gr.
• Salt - to taste
• Vegetable oil – 1-2 tbsp.
• Cream 33% – 100 ml.
• Onions – 0.5 pcs.
• Pumpkin seeds - for serving.
• Pumpkin – 500 gr.

Cooking process:

Step 1: This recipe will allow you to create a delicious dinner party dish that your guests will love. Immediately turn on the oven and preheat it to 180 degrees. Wash the pumpkin, cut off the skin and cut into large pieces. Line a baking sheet with parchment paper and place the pumpkin on it, drizzle with vegetable oil and bake for 25 minutes until soft.

Step 2. Peel the baked pumpkin from seeds and place in a saucepan. Peel the ginger root and grate it on a fine grater. Grate the onion on a fine grater and add half a teaspoon of onion juice to the pan, add salt and ground pepper.

Step 3. Pour 150 milliliters of milk and 100 milliliters of cream into the pan. Puree the ingredients with an immersion blender. If the consistency seems too thick, add a little more milk and stir.

Step 4. Place the pan with the pumpkin mixture on the stove and bring to a boil. After this, boil the soup for 2-3 minutes.

Step 5.Cut the lard into small bars, the bacon into thin slices. Place these products in a heated frying pan and fry until golden brown.

Step 6. Pour the prepared pumpkin soup with ginger into bowls, add pumpkin seeds and fried bacon and lard to each serving. Bon appetit!

Pumpkin soup with shrimp

Pumpkin soup with shrimp is a dish that amazes with its aroma and appetizing appearance. This unusual combination of products allows you to achieve a taste like no other. And for an original presentation, fry slices of white bread in garlic butter and serve them with soup.

Cooking time: 25 min.

Cooking time: 20-25 min.

Servings – 4.

Ingredients:

• Turkey breast – 300 gr.
• Ginger – 2 tbsp.
• Cream 20% – 100 ml.
• King shrimps – 200 gr.
• Vegetable oil – 2 tbsp.
• Pumpkin – 600 gr.
• Orange zest – 1 tbsp.
• Water – 1.5 l.

For the green chutney:

• Cilantro – 1 bunch.
• Garlic – 3 teeth.
• Mint – 1 bunch.
• Yogurt – 4 tbsp.

Cooking process:

Step 1: Trim the tough skin off the pumpkin. Remove the soft core with seeds. Cut the pulp into cubes with a side of 2-3 centimeters.

Step 2. Place the turkey in a saucepan and fill it with 1.5 liters of cold water. Place the container on the fire and cook the turkey for soup, periodically skimming the foam from the surface. When the turkey is ready, add the pumpkin to the pan and cook for 25 minutes until done.

Step 3: When the squash is done, pour most of the broth from the pan into another pan and add the meat. Puree the boiled pumpkin along with 100-150 milliliters of broth with an immersion blender. After this, gradually pour in the broth and give the soup the desired consistency, but keep in mind that cream will also be added to the soup.

Step 4.Pour the cream into the soup, stir and place over medium heat, heat, but do not bring to a boil. Salt the soup to taste and add chopped ginger, determine the amount according to your taste.

Step 5. You also need to prepare the shrimp. Fry them until tender in vegetable oil, adding chopped orange zest during the process.

Step 6: To serve, we recommend making a green chutney of yogurt, mint, garlic and cilantro. Pour the prepared pumpkin soup into bowls, add a few shrimp to each serving and top with green chutney. Bon appetit!

Pumpkin soup with cheese and croutons

Pumpkin soup with cheese and croutons is another delicious first course option for your daily diet. Processed cheese adds a light and pleasant creamy aroma to the soup, and croutons make the serving interesting and will definitely attract the attention of little picky eaters.

Cooking time: 40 min.

Cooking time: 15-20 min.

Servings – 4-6.

Ingredients:

• Potatoes – 4 pcs.
• Salt - to taste.
• Pumpkin – 500 gr.
• Allspice - to taste.
• Onions – 1 pc.
• Garlic – 2 teeth.
• Water – 1.5 l.
• Butter – 50 gr.
• Processed cheese – 100 gr.
• Bay leaf – 1 pc.
• Ground sweet paprika – 0.5 tsp.
• Bread – 4 slices.

Cooking process:

Step 1. The main beauty of this recipe is its simplicity and accessibility. Peel and wash the potatoes. Cut the skin off the pumpkin and remove the seeds. Cut these vegetables into cubes about 1 centimeter each.

Step 2. Place the pumpkin in a saucepan and cover with 1.5 liters of cold water, add a bay leaf. Place the pan on the fire and cook the pumpkin for 10 minutes from the point of boiling. If the pumpkin is not very ripe, you can cook it longer.

Step 3.Then reduce heat and add potatoes, continue cooking for another 10 minutes.

Step 4. Peel the onions and garlic cloves and cut into small pieces. Melt a piece of butter in a frying pan and saute the onion and garlic slices in it until light golden brown.

Step 5. If the potatoes have become soft, then it’s time to add the onion-garlic frying to the pan. Also immediately season the soup and add salt to taste. Remove the bay leaf from the broth.

Step 6. Remove the pan from the heat and let the soup cool slightly. Then puree the mixture with an immersion blender until smooth and homogeneous.

Step 7. Return the pan with the homogeneous pumpkin mass to the fire and place the processed cheese cut into small pieces into it. Heat the soup, stirring constantly with a spoon until the cheese is completely dissolved. If you bought poor quality cheese, it will not melt, so carefully study the composition when purchasing.

Step 8. Cut slices of white bread into cubes and dry in the oven. You can also fry them in a dry frying pan.

Step 9. When the pumpkin soup reaches a completely homogeneous consistency, you can remove it from the heat. When serving, add a crouton to each plate. Bon appetit!

Chicken broth soup with pumpkin

Chicken broth soup with pumpkin is a nutritious dish that will easily restore strength and invigorate you in the middle of the day. Turmeric and pumpkin make the soup bright and appetizing in appearance; fresh herbs also have a very good effect on the taste of the soup, do not skimp on them.

Cooking time: 60 min.

Cooking time: 20 min.

Servings – 4-6.

Ingredients:

• Onions – 150 gr.
• Allspice peas – 2 pcs.
• Chicken thighs – 450 gr.
• Salt - to taste.
• Peeled pumpkin – 250 gr.
• Garlic – 2 teeth.
• Bay leaf – 1 pc.
• Vegetable oil - for frying.
• Rice – 100 gr.
• Potatoes – 300 gr.
• Turmeric – 1 tsp.
• Greens – 1 bunch.
• Water – 2 l.
• All-purpose vegetable seasoning – 1 tsp.
• Ground black pepper – 2 pinches.
• Processed cheese – 1 pc.

Cooking process:

Step 1. Wash the chicken thighs under the tap, if desired, remove the skin and cut off the fat layers, then the broth will not be so greasy. Peel and wash the vegetables. Rinse the rice grains in advance with cool water.

Step 2. Place the thighs in a saucepan and fill them with 2 liters of cold water. Immediately add bay leaf and allspice peas to the water. Place the container on the fire, bring its contents to a boil, cook the broth for about half an hour, remove it when foam appears.

Step 3. Cut a large onion into cubes. Fry it in vegetable oil until soft.

Step 4. Grate the pumpkin pulp on a coarse grater and add to the sauteed onion. Cook vegetables over moderate heat for 3-4 minutes. Then season the frying with ground black pepper and turmeric, stir, and keep on the fire for another minute.

Step 5: When the chicken and broth are ready, remove the thighs and set them aside to cool. If necessary, strain the chicken broth and return to the pan.

Step 6. Disassemble the cooled chicken into meat and bones. Cut the fillet pieces into cubes.

Step 7. Cut the potatoes into cubes.

Step 8. Place potato cubes, washed rice and frying pumpkin into the broth, bring the soup to a boil. Then reduce the heat and simmer for 15 minutes, stirring from time to time.

Step 9. Cut the processed cheese into cubes; it must have a natural composition, otherwise it simply will not dissolve in the liquid.Add the cheese to the soup, also add salt and season the soup with universal vegetable seasoning. Cook for about 10 minutes, stirring constantly with a spoon until the cheese melts.

Step 10. At the end, add chopped herbs and heat the soup for another minute or two.

Step 11. Serve pumpkin soup with chicken broth warm, you can serve it with bread croutons or croutons. Bon appetit!

Pumpkin cream soup with coconut milk

Pumpkin cream soup with coconut milk is a dish that will come in handy if you want to surprise and please your loved ones with something. This unusual soup will add variety to your daily diet and enrich your gastronomic experience. Fortunately, coconut milk can be found in any grocery store for a long time.

Cooking time: 60 min.

Cooking time: 20-25 min.

Servings – 4.

Ingredients:

• Dried ginger – 0.5 tsp.
• Pumpkin – 500 gr.
• Cilantro – 10 branches
• Salt - to taste.
• Coconut milk – 200 ml.
• Curry – 1 tsp.
• Vegetable oil – 3 tbsp.
• Onion – 1 pc.
• Water – 400 ml.

Cooking process:

Step 1. The weight of the pumpkin is given in a peeled state, without peel and seeds. Peel and wash the onions, and also rinse the sprigs of fresh cilantro under the tap. Cilantro has a very specific taste, so if you don't like it, you can replace the cilantro with parsley.

Step 2. Cut a large onion into small cubes. Heat a little vegetable oil in a thick-bottomed saucepan and sauté the onion until soft.

Step 3. Cut the pumpkin pulp into medium-sized cubes or bars and place in a saucepan with the sautéed onions, stir.

Step 4. Next, pour 400 milliliters of hot water into the pan with the vegetables, add salt to taste and cook over moderate heat until the pumpkin pulp is completely cooked.This will take you about 20-25 minutes, it depends on the degree of ripeness of the vegetable and the size of the cut.

Step 5. Once the pumpkin is cooked, add a teaspoon of curry and half a teaspoon of dried ginger.

Step 6: Remove the pan from the heat and puree the contents with an immersion blender. Taste the resulting mass and add salt if necessary.

Step 7. Return the pan with the pumpkin mixture to the heat and pour in the coconut milk, it will give the dish a velvety texture and make the taste more delicate. Bring the soup to a boil.

Step 8. Pour the finished pumpkin soup with coconut milk into bowls. Add chopped herbs to each serving. If desired, you can also garnish the soup with pumpkin seeds. Bon appetit!

Pumpkin soup with cream cheese

Pumpkin puree soup with melted cheese is the first dish that will win you over from the first spoon. The puree soup always turns out very rich with a rich, bright taste. And it’s definitely worth stopping at the color of this dish; pumpkin gives it a beautiful orange color, which will definitely lift your mood and appetite.

Cooking time: 60 min.

Cooking time: 15-20 min.

Servings – 4-5.

Ingredients:

• Spices - to taste.
• Celery stalk – 2-3 pcs.
• Ginger root – 60 gr.
• Pumpkin – 700 gr.
• Vegetable oil - to taste.
• Carrot – 1 pc.
• Potatoes – 400 gr.
• Processed cheese – 2 pcs.
• Leek – 1 pc.
• Tomato – 1 pc.
• Salt - to taste.

Cooking process:

Step 1. Select fresh and ripe vegetables for the puree soup. Peel potatoes, carrots and pumpkin. You can take any spices to suit your taste; it can be a mixture of peppers or herbs.

Step 2. Peel the ginger root and cut into small pieces. Pour water into the pan, add salt, ginger and spices.Cut the potatoes into cubes and place them in water.

Step 3. Cut the white part of the leek into rings. Then fry the slices in vegetable oil until soft and light golden brown.

Step 4. Cut the carrots into cubes or quarter rings. Place this cut in a frying pan and fry until soft. After this, cut the pumpkin pulp into cubes and also fry it with other vegetables in the same frying pan.

Step 5. Cut the celery stalks into small pieces, and also chop the tomato with a knife. Place these vegetables in a frying pan for vegetable frying. Continue to simmer the vegetables for 10-15 minutes. Step 6. Place the roasted vegetables in the pan where the potatoes are cooked. Cook the soup over moderate heat until all the vegetables are cooked. After this, puree the mixture using an immersion blender. Place processed cheese cut into cubes into a homogeneous vegetable mass. Heat the mixture and stir the soup until the cheese is completely dissolved in the vegetable mixture.

Step 7. Pour the finished puree soup with pumpkin and melted cheese into plates. Decorate each with sprigs of fresh herbs and you can also add crispy croutons. Bon appetit!

Pumpkin and lentil soup

Pumpkin and lentil soup is a hearty and healthy dish. We will tell you how to prepare a nutritious dietary version of soup for a family dinner. But you can easily cook the soup with chicken or beef broth, then it will be more nutritious.

Cooking time: 30 min.

Cooking time: 30 min.

Servings – 4.

Ingredients:

• Sour cream – 4 tbsp.
• Water – 300 ml.
• Salt - to taste
• Onions – 1 pc.
• Butter – 1 tbsp.
• Red lentils – 150 gr.
• Vegetable oil – 1 tbsp.
• Garlic – 1 tooth.
• Curry – 1 pinch
• Pumpkin – 200 gr.
• Pumpkin seeds – 1 handful

Cooking process:

Step 1: Prepare all vegetables immediately. The pumpkin should be peeled and the seeds removed. Also peel the potatoes and onions and wash them with cool water. To cook the soup, take a saucepan with a thick bottom, melt the butter in it and pour in a little vegetable oil. First, fry the diced onion in a container, after a couple of minutes add the garlic and cook for another minute.

Step 2. Cut the pumpkin pulp into cubes or bars. Place the slices in the pan with the onions and garlic, stir the vegetables and fry them for a couple of minutes. After this, pour in hot water, add salt and boil for 10 minutes.

Step 3. After 10 minutes, pour the lentils into the container and add a little curry. At this stage, add a little more water. Cook the soup for 10-12 minutes, during which time the lentils should have time to cook.

Step 4. Taste the lentils and vegetables, if they are ready, you can puree the contents of the pan with an immersion blender. But first, evaluate the amount of liquid in the pan; if there is a lot of it, then it is better to drain the excess so that the soup does not turn out to be very liquid. And then top up if necessary.

Step 5. Pumpkin and lentil soup is ready. Pour it into plates, season with sour cream and sprinkle with pumpkin seeds. Bon appetit!