Classic pumpkin cream soup

Classic pumpkin cream soup is a bright, interesting and healthy dish. Pumpkin puree soup, supplemented with dairy ingredients and various toppings, will appeal to those who don’t eat pumpkin at all. The tender pumpkin pulp is perfectly pureed, making the texture of the soup similar to cream, which is ideal for children's nutritional supplements and dietary nutrition, and not only. This topic contains a selection of the most popular recipes for this soup.

Creamy pumpkin soup - classic recipe

Pumpkin cream soup with cream is a classic recipe, the most delicious and easiest to prepare. Its flavor ensemble is complemented by garlic, onions and seasonings. Vegetables are fried in butter, boiled in broth, pureed and mixed with cream. In this recipe, we will complement the taste of the soup with cumin and pumpkin seeds when serving.

1. 
   Pumpkin cream soup according to the classic recipe with cream is very easy to prepare. Wash the pumpkin, remove the peel, inner pulp and seeds. Then cut it into medium pieces. Peel and coarsely chop the onion.
2. 
   Melt the butter in a frying pan. Fry the chopped vegetables on it a little over medium heat and stirring, which will make the taste of the cream soup more rich.
3. 
   Boil any vegetable broth in a saucepan, add the fried pumpkin and onions and simmer over low heat for 20 minutes until the pumpkin becomes soft. Towards the end of cooking, add salt, black pepper, cumin and chopped garlic to the soup.
4. 
   Then remove the pot of soup from the stove and puree the vegetables with an immersion blender or in a blender bowl. Place the cream soup back on the stove, heat it and, without bringing it to a boil, pour in cream of any fat content. Roast pumpkin seeds in a dry frying pan.
5. 
   Pour the prepared pumpkin cream soup with cream according to the classic recipe into soup cups, add fried seeds and dried parsley and serve immediately hot. Bon appetit!

Pumpkin soup with chicken

Pumpkin puree soup with chicken is prepared in different ways, and this recipe offers you a simple, dietary and quite satisfying option. Boil chicken fillet along with pumpkin and potatoes. Puree the vegetables and add milk instead of cream. We emphasize the taste with basil, and add the boiled fillet when serving.

Cooking time: 40 minutes.

Cooking time: 20 minutes.

Servings: 4.

Ingredients:

• Pumpkin – 500 gr.
• Chicken fillet – 300 gr.
• Potatoes – 260 gr.
• Milk – 200 ml.
• Water – 2 l.
• Dried basil – 1 pinch.
• Basil – 1 sprig.
• Salt - to taste.
• Cheese for serving - to taste.

Cooking process:

Step 1. Immediately prepare, according to the recipe, a set of ingredients for the soup. Peel the pumpkin and remove the inner pulp and seeds. We clean and wash the potatoes. Rinse the chicken fillet with cold water.

Step 2. Place chicken fillet in a saucepan, add two liters of clean water and start cooking. Cut the potatoes and pumpkin into small pieces, put them in a saucepan and cook until the vegetables are fully cooked. Remove the fillet from the broth and cut into slices.

Step 3. Puree the vegetables with an immersion blender, add milk, salt and basil, mix and bring to a boil.

Step 4. Pour the prepared pumpkin puree soup with chicken into soup cups, add slices of boiled fillet, grated cheese, fresh basil and serve immediately. Bon appetit!

Pumpkin soup with milk

Pumpkin puree soup with milk is a classic option and is prepared with only these two ingredients. It is distinguished by its simple preparation and self-contained texture, especially when made with small sweet pumpkin. The dish turns out to be low in calories and quite tasty. In this recipe, we will complement the taste of the soup only with garlic and black pepper.

Cooking time: 40 minutes.

Cooking time: 10 minutes.

Servings: 2.

Ingredients:

• Pumpkin – 300 gr.
• Milk – 150 ml.
• Garlic – 2 cloves.
• Salt - to taste.
• Ground black pepper - to taste.
• Olive oil – 2 tbsp.
• Water – 200 ml.

Cooking process:

Step 1. First of all, prepare a simple set of ingredients for the puree soup.

Step 2. Peel the pumpkin and cut into pieces. Peel the garlic. Heat two tablespoons of olive oil in a saucepan and fry these ingredients a little.

Step 3.Then fill them with hot water and cook over low heat for 20-25 minutes until the pumpkin becomes soft.

Step 4. Puree the pumpkin cooked with garlic using an immersion blender into a homogeneous mass.

Step 5. Pour milk into the puree soup, add salt and black pepper and simmer for another 10 minutes.

Step 6. Pour the prepared pumpkin puree soup with milk into soup cups and serve hot, but can also be served cold. Bon appetit!

Pumpkin cream with cheese and croutons

Pumpkin cream soup with cheese and crackers, as a variant of pumpkin cream soups, is prepared in the same way, but its taste is creamier and more delicate due to the cheese. This soup is perfectly complemented by any croutons. In this recipe we prepare pumpkin cream with melted cheese.

Cooking time: 40 minutes.

Cooking time: 10 minutes.

Servings: 3.

Ingredients:

• Pumpkin (pulp) – 450 gr.
• Chicken broth – 500 ml.
• Onion – 1 pc.
• Garlic – 1 clove.
• Processed cheese – 85 gr.
• Butter – 1 tbsp.
• Vegetable oil – 1 tbsp.
• Baguette – 150 gr.
• Salt – 1 tsp.
• Ground black pepper - to taste.
• Fresh rosemary – 1 sprig.

Cooking process:

Step 1. Immediately prepare, according to the recipe, a set of ingredients for pumpkin cream.

Step 2. Cut the pumpkin pulp, peeled and seeded, into small cubes.

Step 3. Peel the onion and garlic and chop finely.

Step 4. Heat two types of oil in a frying pan and fry the chopped onion in it until soft.

Step 5. Add the garlic to the onion and fry it until soft.

Step 6. Then add the sliced ​​pumpkin to the frying pan and fry until lightly browned.

Step 7. Boil chicken broth in a saucepan and add fried vegetables to it.

Step 8Cook the vegetables in the broth for 25-30 minutes over low heat and covered with a lid until the pumpkin becomes soft.

Step 9: Using an immersion blender, purée the soup until smooth and creamy.

Step 10. Place a piece of processed cheese in the cream soup and add salt and black pepper.

Step 11. Bring the cream soup to a boil again, stir vigorously so that the melted cheese is completely dissolved. Cut the baguette into pieces and fry in a dry frying pan.

Step 12. Pour the prepared pumpkin cream soup with cheese into soup cups, top with rosemary croutons and serve. Bon appetit!

Pumpkin soup with ginger

Pumpkin puree soup with ginger has a spicy, tart aroma due to the essential oils of this spice, so such soups are prepared only by pumpkin and ginger lovers. This recipe offers you a simple version of this puree soup. In it we take fresh and dry ginger and fry it together with the pumpkin. We do not add cream to the soup, but serve it with sour cream.

Cooking time: 1 hour.

Cooking time: 10 minutes.

Servings: 6.

Ingredients:

• Small pumpkin - 2 kg.
• Fresh grated ginger – 1 tbsp.
• Dry ginger – 1 tsp.
• Butter/vegetable oil – 3 tbsp.
• Onion – 2 pcs.
• Garlic – 3 cloves.
• Chicken/vegetable broth – 2 l.
• Salt - to taste.
• Sour cream - for serving.

Cooking process:

Step 1. On the work table, according to the proportions of the recipe, lay out all the ingredients for the puree soup so that everything is at hand. Peel and finely chop the onion and garlic. Grind fresh ginger.

Step 2. Wash the pumpkin, remove the peel and seeds, and cut the pulp into cubes.

Step 3. Melt the butter in a soup pot and sauté the chopped onion in it, stirring constantly.Sprinkle the onion with salt.

Step 4. Then add garlic to the onion and fry for a minute. Next, add all the ginger and fry for a minute. Spices should give their aroma.

Step 5. Pour any broth over the fried ingredients, bring to a boil over high heat and place the sliced ​​pumpkin in the pan. Cook the pumpkin under a covered lid over low heat for 20 minutes until soft.

Step 6. Puree the cooked soup with an immersion blender or in the bowl of a regular blender.

Step 7. Then pour the soup into the pan, bring it to a boil again and adjust the taste. Pour the prepared pumpkin puree soup with ginger into soup bowls, add sour cream and serve hot. Bon appetit!

Pumpkin soup with shrimp

The tandem of pumpkin and shrimp is unusual, but in a cream soup or puree soup, the thick pumpkin base of the soup goes wonderfully and very well with shrimp fried in butter. In this recipe, add carrots and garlic to the pumpkin and season the soup with cream and Parmesan. Add shrimp to the finished soup.

Cooking time: 1 hour 5 minutes.

Cooking time: 15 minutes.

Servings: 2.

Ingredients:

• Pumpkin – 500 gr.
• Shrimp – 300 gr.
• Carrots – 1 pc.
• Garlic – 2 cloves.
• Cream 20% – 150 ml.
• Grated Parmesan – 2 tbsp.
• Water – 250 ml.
• Olive oil – 1 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.
• Pumpkin seeds – 1 tbsp.

Cooking process:

Step 1. Wash the pumpkin for the soup, remove the peel and seeds, and cut the pulp into small cubes.

Step 2. Place the sliced ​​pumpkin in a saucepan and add 250 ml of clean water.

Step 3. Peel and wash the carrots. Cut it into thin circles and transfer it to the pan with the pumpkin.

Step 4.Sprinkle the vegetables with salt and black pepper and cook over low heat under a covered lid for 20-30 minutes.

Step 5. During this time, we cut up the pre-frozen shrimp.

Step 6. Heat the olive oil in a frying pan and fry the sliced ​​garlic. When the garlic turns brown, remove it from the pan.

Step 7. Fry the prepared shrimp in this aromatic oil for 5-7 minutes.

Step 8. Remove the pan with the cooked pumpkin from the stove. Puree the pumpkin using an immersion blender.

Step 9. Pour cream into this puree and mix again with a blender. The thickness of the soup can be reduced by adding boiled water.

Step 10. Heat the soup with cream again, without bringing it to a boil.

Step 11. Pour the prepared pumpkin soup into soup cups, add fried shrimp, pumpkin seeds, grated Parmesan and serve hot. Bon appetit!

PP dietary pumpkin cream soup

PP dietary pumpkin cream soup is prepared with the exception of dairy ingredients and potatoes. Use a little oil for frying vegetables. Pumpkin is selected from varieties that boil well, and you can even use frozen pumpkin. The result is a low-calorie soup with little taste, but the beneficial properties of the vegetables are preserved. In this recipe, we add pumpkin with celery, tomato and fennel.

Cooking time: 1 hour.

Cooking time: 15 minutes.

Servings: 5.

Ingredients:

• Pumpkin – 2 kg.
• Garlic – 3 cloves.
• Onion – 1 pc.
• Tomatoes – 1 pc.
• Fennel – ½ piece.
• Celery – 2 stalks.
• Olive oil – 1 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.
• Pumpkin seeds - for serving.
• Fresh basil - for serving.

Cooking process:

Step 1.Cut half of the fennel bulb into pieces of arbitrary shape.

Step 2. Peel the onions and cut them into half rings or feathers.

Step 3. Rinse the celery stalks and cut into pieces.

Step 4. Peel the garlic cloves, chop finely with a knife and fry a little in a small amount of olive oil.

Step 5. Place the chopped fennel and onion in the frying pan with the garlic and simmer over low heat while constantly stirring with a spatula.

Step 6. Cut the peeled and seeded pumpkin into medium pieces.

Step 7. Scald the tomato with boiling water, remove the peel and cut the pulp into cubes.

Step 8. Place the chopped pumpkin and tomato in a saucepan for cooking soup, add the fried vegetables, add water until they are covered with liquid and simmer everything over low heat under the lid for 20-25 minutes.

Step 9. Then grind the pumpkin with the rest of the vegetables using an immersion blender, or in portions with a regular blender.

Step 10. Transfer the resulting puree into a saucepan, bring it to a boil again and add salt to your taste. Lightly fry the pumpkin seeds in a dry frying pan.

Step 11. Pour the prepared PP dietary pumpkin cream soup into soup cups, add seeds and fresh basil and serve. Bon appetit!

Pumpkin soup with broth

Traditionally, pumpkin puree soups are supplemented with cream or milk, but options without dairy ingredients are also in demand. They are cooked in meat, as a richer broth, or vegetable broth. In this recipe we cook with vegetable broth and add potatoes for a thicker texture of the puree soup. The topping for the soup can be crackers, fried seeds, sesame seeds and herbs.

Cooking time: 40 minutes.

Cooking time: 10 minutes.

Servings: 4.

Ingredients:

• Pumpkin – 500 gr.
• Vegetable broth – 1 l.
• Potatoes – 260 gr.
• Carrots – 130 gr.
• Onion – 80 gr.
• Garlic – 2 cloves.
• Olive oil – 1 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.

To submit:

• Pumpkin seeds - to taste.
• White sesame - to taste.
• Cilantro - to taste.

Cooking process:

Step 1. First of all, we prepare, according to the proportions of the recipe, all the ingredients for the puree soup. Peel and wash the vegetables.

Step 2. Cut the pumpkin, carrots and potatoes into equal medium pieces. Finely chop the onion and garlic and fry in heated olive oil. Add chopped potatoes and carrots to them and fry until half cooked. Then add chopped pumpkin to them and simmer for 5 minutes.

Step 3. Place the fried vegetables in a saucepan, add a liter of vegetable broth and cook over low heat, covered, until the pumpkin is cooked. Puree the soup with an immersion blender.

Step 4. Pour the prepared pumpkin puree soup in broth into soup cups, add pumpkin seeds, sesame seeds, fresh cilantro and immediately serve hot to the table. Bon appetit!

Pumpkin cream soup with coconut milk

Coconut milk with pumpkin cream soup is an excellent substitute for cream, which makes the recipe popular for the Lenten table, or for those with lactose intolerance. Coconut milk is selected with a fat content of at least 17%. It goes well with pumpkin, it’s healthy, it makes the cream soup very tender and gives it a creamy taste. In this recipe, we bake the pumpkin in the oven and complement the taste of the cream soup with ginger and nutmeg.

Cooking time: 40 minutes.

Cooking time: 10 minutes.

Servings: 4.

Ingredients:

• Pumpkin – 1 kg.
• Coconut milk – 400 ml.
• Water – 3 tbsp.
• Onion – 1 pc.
• Garlic – 1 clove.
• Ginger root – 1.5 tbsp.
• Nutmeg – 1 pinch.
• Salt - to taste.
• Ground black pepper - to taste.
• Vegetable oil – 4 tbsp.

To submit:

• Croutons/ pieces of baked pumpkin - to taste.
• Pumpkin seeds - to taste.

Cooking process:

Step 1. Immediately turn on the oven at 230 degrees, so that at high temperature the pumpkin pieces quickly bake on the outside and remain juicy on the inside. Cut the pumpkin into cubes approximately 3x3 cm in size. Peel the onion and chop coarsely. Prepare the remaining ingredients.

Step 2. Cover a baking sheet with paper and place the sliced ​​pumpkin and onions on it in one layer. Drizzle vegetables with vegetable oil.

Step 3. Bake for 20-25 minutes until lightly golden brown around the edges.

Step 4. Remove the baked vegetable pieces from the baking sheet. Set aside a few pieces of pumpkin for serving.

Step 5. In a soup pot, fry the grated ginger root in a small amount of vegetable oil. Then place the baked vegetables in a saucepan, add 3 cups of hot water, add salt, black pepper, nutmeg and chopped garlic. Cook everything for 7 minutes over low heat until the pumpkin becomes soft.

Step 6. Pour coconut milk into the soup, stir and cook for a couple more minutes.

Step 7. Remove the pan from the stove. Puree the soup with an immersion or regular blender until smooth. Cover the pan with a lid and leave for 5-7 minutes to steep.

Step 8. Pour the prepared pumpkin cream soup with coconut milk into soup cups, add the chosen topping and serve hot. Bon appetit!

Pumpkin soup with bacon

A more delicious and satisfying version of pumpkin puree soup is pumpkin soup with bacon.Bacon of any kind (salted, boiled, smoked) is fried and added to the ready-made puree soup as a topping. In this recipe, add chopped walnuts to the bacon and season the soup with cream.

Cooking time: 1 hour.

Cooking time: 30 minutes.

Servings: 4.

Ingredients:

• Pumpkin – 800 gr.
• Raw smoked bacon – 80 gr.
• Broth/water – 400 ml.
• Onion – 1 pc.
• Garlic – 1 clove.
• Potatoes – 1 pc.
• Carrots – 2 pcs.
• Walnuts – 60 gr.
• Cream 10% – 100 ml.
• Nutmeg – 1 pinch.
• Salt - to taste.
• Ground black pepper - to taste.
• Vegetable oil – 2 tbsp.

Cooking process:

Step 1. Immediately prepare all the ingredients for the soup according to the recipe. Peel and rinse the vegetables.

Step 2. Finely chop the onion and garlic.

Step 3. Cut the pumpkin, carrots and potatoes into small cubes.

Step 4. Heat some vegetable oil in a saucepan and fry the chopped onion and garlic.

Step 5. Then put all the chopped vegetables into a saucepan, add hot broth or water, bring to a boil and cook over low heat under a covered lid for 15-20 minutes until they become soft.

Step 6. Grind the walnuts into fine crumbs using a blender.

Step 7. Cut the bacon into strips and fry in a frying pan until golden brown.

Step 8. Then add the nut crumbs to the bacon, stir and fry for a couple of minutes.

Step 9. Remove the cooked pumpkin soup from the stove and puree with a blender into a smooth, homogeneous mass.

Step 10. Then put the pan back on the stove, pour cream into the soup, add salt and black pepper, stir, take a sample and heat without bringing to a boil.

Step 11. Pour the prepared pumpkin soup into soup cups and place bacon fried with nuts in each.Serve the soup hot. Bon appetit!