Pumpkin soup is an unusually bright dish that is associated with golden autumn. The dish turns out simply amazing. Even if you don't like this vegetable, the soup will be remembered forever. The best part is that anyone can easily prepare the dish. An elegant dish can win the heart of the most fastidious guests. I say this because I myself have always ignored this useful product.
Classic creamy soup
Classic creamy soup looks festive and elegant and increases not only your appetite, but also your mood. The delicate texture and bright color of the dish is very attractive to little children. But if you treat kids, do not use hot peppers.
- Pumpkin 600 (grams)
- Boiling water 700 (milliliters)
- Chilli ¼ (teaspoons)
- Granulated sugar 1 (tablespoons)
- Bulb onions 150 (grams)
- Cream 50 (milliliters)
- Salt ½ (teaspoons)
- Vegetable oil 30 (milliliters)
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Pumpkin soup is quick and easy to prepare. Remove the husk from the onion and plan it randomly. -
Wash and dry the pumpkin. Cut a slice and then peel it with a sharp knife. -
Cut the peeled pumpkin into large squares. -
Take a thick-walled vessel.Pour odorless oil into the bottom. -
Heat the oil and add the onions. -
Next, add the pumpkin cubes. -
Fry the vegetables, stirring them occasionally. -
When the vegetables are soft, add granulated sugar. -
Season with salt. -
Sprinkle with chili pepper. For children, skip this step or reduce the amount. -
Stir and cook for another 5 minutes to allow the spices to open up. -
Transfer the vegetables to a larger container and pour boiling water over them. -
Heat to a boil and simmer the soup for at least 20 minutes. -
Turn off the heat and pour in the cream. Stir. -
Remove the pan from the stove and carefully, so as not to burn your hands with the steam, beat the contents with an immersion blender until smooth. -
Place the soup on the stove and heat for a couple of minutes. -
Pour the bright pumpkin soup into bowls. Decorate with your favorite greenery and sprinkle with pumpkin seeds. Call your family and serve a delicious treat! Enjoy!
Pumpkin soup with chicken
Pumpkin soup with chicken turns out incredibly appetizing. Crispy chicken and croutons perfectly complement the delicate creamy texture of a bright autumn soup. This fragrant treat can be served at a dinner party or enjoyed in a small family circle.
Cooking time – 1 hour 00 minutes
Cooking time - 15 minutes.
Portions – 4
Ingredients:
- Pumpkin – 500 gr.
- Boiling water – 700 ml.
- Potatoes – 2 pcs.
- Garlic – 2 cloves.
- Onions – 1 pc.
- Carrots – 2 pcs.
- Cream 15-20% – 100 ml.
- Salt – 0.5 tsp.
- Dried garlic – 1 tsp.
- Chicken – 300 gr.
- Spices for chicken - to taste.
- Ground ginger – 1 tsp.
- Olive oil – 2 tbsp.
- Italian herbs - for serving.
- Crackers - for serving.
Cooking process:
Step 1. Wash and dry the pumpkin.Cut in half, remove the insides, and then peel with a sharp knife. Remove the skin from the onion. Rinse the root vegetables with tap water, wash with a brush and remove the peel with a vegetable peeler.
Step 2. Plane the onion randomly. Grate the carrots with a grater. Pour odorless oil into a thick-walled pan. Fold in the vegetables and sauté until soft.
Step 3. Cut the peeled pumpkin into large squares. Add to vegetables and brown, turning occasionally.
Step 4. Cut the potatoes into cubes. Send to vegetables.
Step 5. Pour boiling water. After boiling, minimize the heat and simmer covered for about 20 minutes. Salt and season with ground ginger.
Step 6: While the soup is cooking, rinse the chicken, I like to use chicken thigh meat. Cut as you like. Fry in a dry frying pan.
Step 7. When the meat is golden brown on all sides, season with chicken spices.
Step 8. Cut the white bread or loaf into squares, put it in a bag, pour it with oil, add salt and season with dried garlic, mix, place on a baking sheet and dry in the oven.
Step 9. Remove the pan with vegetables from the stove and, carefully, so as not to burn your hands with the steam, beat the contents with an immersion blender until smooth.
Step 10. Pour in the cream, add chopped garlic. Stir. Place the soup on the stove and heat for a couple of minutes.
Step 11. Pour the elegant pumpkin soup into bowls. Garnish with pieces of golden-brown chicken and garlic croutons, sprinkle with Italian herbs. Invite your family to the dinner table and eat with pleasure!
Creamy pumpkin soup with milk
Creamy pumpkin soup with milk is a mega tasty way to satisfy your hunger in an interesting and quick way.Those who do not eat meat especially like the dish. However, the dish does not become less appetizing or satisfying. Preparing this soup does not require special skills and is easy to implement.
Cooking time – 40 min.
Cooking time - 10 min.
Portions – 4
Ingredients:
- Pumpkin – 500 gr.
- Water – 1.5 l.
- Potatoes – 2 pcs.
- Milk – 250 ml.
- Onions – 1 pc.
- Carrots – 1 pc.
- Provençal herbs – 1 tsp.
- Salt - to taste.
- Ground black pepper - to taste.
- Turmeric – 1 tsp.
- Crackers - for serving.
Cooking process:
Step 1. Rinse the bright pumpkin under running water. Cut off a wedge and then remove the skin with a sharp knife. Cut the peeled pumpkin into large squares. Peel the potatoes and carrots and chop coarsely. Place in a saucepan for cooking soup. Pour in water and cook for 20-30 minutes until the vegetables are soft.
Step 2. Peel the onion from the top layer and plan it randomly. Pour oil into the frying pan, heat it and add the onion. Cook until the onion is translucent, then increase the heat and brown.
Step 3. Place the cooked vegetables into a blender glass.
Step 4. Place the browned onions here, sprinkle with turmeric, ground pepper, Provençal herbs and salt. Pour in the milk. Bring until smooth. Pour the soup into a saucepan and heat for a couple of minutes after bubbles appear.
Step 5. Pour the aromatic pumpkin soup into bowls. Decorate as you wish with your favorite greens or sprinkle with pumpkin seeds. I serve with homemade croutons. Invite your family to taste this masterpiece and serve an elegant treat! Enjoy!
Pumpkin soup with shrimp
Pumpkin soup with shrimp is a delicious first course. A cool way to treat your family and friends in an interesting way.Many people will like this fragrant, bright and beautiful soup. And even if you have a complicated relationship with pumpkin, this dish will hit the spot. And the original presentation will slightly shock the household.
Cooking time – 40 min.
Cooking time - 10 min.
Portions – 4
Ingredients:
- Pumpkin – 400 gr.
- Water – 250 ml.
- Garlic – 2 cloves.
- Peeled shrimp – 150 gr.
- Onions – 1 pc.
- Carrots – 100 gr.
- Cream
- Salt - to taste.
- Ground black pepper - to taste.
- Pumpkin seeds - for decoration.
- Olive oil – 2 tbsp.
Cooking process:
Step 1. Remove the husks from the onion and garlic and cut them randomly. Remove the peel from the carrots with a vegetable peeler and chop coarsely. Take a thick-walled saucepan. Pour odorless oil into the bottom. Heat and throw in the vegetables. Fry the vegetables, turning occasionally.
Step 2. Wash and dry the pumpkin. Cut off a slice and then remove the peel and seeds with a sharp knife. Cut the peeled pumpkin as you like and add it to the vegetables.
Step 3. Season with salt and pepper, add water and cook for 20-25 minutes at low temperature.
Step 4. Remove the pan from the stove and carefully, so as not to burn your hands with the steam, beat the contents with an immersion blender until smooth. Pour in the cream to your desired consistency. Stir. Place the soup on the stove and heat it up.
Step 5: Add the pre-cooked shrimp, cook until bubbly and turn off the heat.
Step 6. Divide into portions and garnish with pumpkin seeds if desired. If you serve it in a pumpkin, it will be very original.
Step 7. Bright pumpkin soup is ready! Invite your household and treat them to an elegant meal! Enjoy!
Pumpkin soup with cheese and croutons
Pumpkin soup with cheese and croutons turns out very tasty.The delicate, velvety texture of the dish is ingeniously combined with a pleasant crunch. This fall treat looks bright and lifts the spirits on cloudy, rainy days. Prepare, please your household and wait for applause!
Cooking time – 1 hour 00 minutes
Cooking time - 20 minutes.
Portions – 6
Ingredients:
- Pumpkin – 500 gr.
- Meat broth – 500 ml.
- Potatoes – 5 pcs.
- Cream 10% – 100 ml.
- Onions – 1 pc.
- Carrots – 1 pc.
- Processed cheese – 100 gr.
- Salt - to taste.
- Ground black pepper - to taste.
- Dried garlic - to taste.
- Bread for croutons – 200 gr.
- Olive oil – 2 tbsp.
Cooking process:
Step 1. Wash the potatoes and carrots with a brush under water, peel the skins using a vegetable peeler. Remove the top layer from the onion.
Step 2. Chop the vegetables coarsely. Although, if you want to save time, you can cut them smaller so that they cook faster.
Step 3. Place in a thick-walled bowl for cooking soup and pour in broth, cook for 25-30 minutes until tender. My pumpkin was grated and frozen, so I added it halfway through cooking. You wash your pumpkin, remove the core and peel, chop it coarsely and cook it along with the rest of the vegetables.
Step 4. Remove the pan with vegetables from the stove and carefully, so as not to burn your hands with the steam, beat the contents with an immersion blender until smooth. Balance the taste with salt, ground pepper and dried garlic. Pour in the cream. Stir.
Step 5. Now add the melted cheese to the velvet mass and blend again with a blender.
Step 6. While the soup is steeping, prepare the croutons. Cut white bread or a loaf into squares, place in a plastic bag, pour in oil, add salt and season with dried garlic, shake and place in a mold, dry in the oven.
Step 7Divide the creamy pumpkin soup into portions. Garnish with garlic croutons. Invite your household to have a meal and enjoy the colorful food!
Pumpkin soup in a slow cooker
Pumpkin puree soup in a slow cooker - tasty, satisfying and healthy! My family is always happy when this bright, rich soup is on the table. Everyone complements it with their favorite foods - pumpkin seeds, croutons, shrimp or fried chicken. I love it in its pure form. Well, you choose your option.
Cooking time – 40 min.
Cooking time - 10 min.
Portions – 6
Ingredients:
- Pumpkin – 300 gr.
- Cream – 400 ml.
- Potatoes – 4 pcs.
- Garlic – 2 cloves.
- Onions – 2 pcs.
- Carrots – 1 pc.
- Butter - to taste.
- Salt - to taste.
- Vegetable oil – 1 tbsp.
- Greenery - for decoration.
Cooking process:
Step 1. Wash the carrots with a brush under water and peel them using a vegetable peeler. Wash the pumpkin, remove the core and peel, and chop coarsely.
Step 2. Do the same with potatoes.
Step 3. Remove the top layer from the onion and garlic cloves. Plan as you like. Pour odorless oil into the bottom of the bowl of the electrical appliance. On the panel, set the “Baking” mode. Throw in the onion and brown.
Step 4. Next, perform the same actions with the potatoes without removing the onions.
Step 5. My pumpkin is frozen, but it doesn't matter. Add it to the ingredients of the dish and fry it too. Don't forget to stir.
Step 6. Switch the program to “Stew”, cook for 15 minutes with the lid closed, and at the end of cooking, add the garlic passed through a press.
Step 7. Place the cooked vegetables in a blender glass, add salt, add butter and pour in cream.Beat the ingredients until velvety.
Step 8. Divide the appetizing bright treat into portions and sprinkle with your favorite herbs. Invite your guests to have a meal and enjoy an elegant treat!
Pumpkin soup with broth
Pumpkin soup with broth is easy to prepare. I often have chicken broth left over and store it in the freezer. Then this soup does not take much time, and no one will guess that the broth was in the freezer. Well, if you are making fresh broth, you will need a little more free time. But it's worth it!
Cooking time – 40 min.
Cooking time - 10 min.
Portions – 4
Ingredients:
- Pumpkin – 650 gr.
- Water – 1 l.
- Chicken – 500 gr.
- Potatoes – 4 pcs.
- Cream 10% – 200 ml.
- Onions – 1 pc.
- Carrots – 1 pc.
- Butter – 30 gr.
- Salt - to taste.
- Ground black pepper - to taste.
Cooking process:
Step 1. Rinse the chicken parts under water, place in a saucepan and cook over moderate heat. Add some salt.
Step 2. Place the butter in a thick-walled saucepan or other container and melt at a temperature below medium.
Step 3. Remove the top layer from the onion and finely plan it. Transfer to melted butter. Fry until transparent.
Step 4. Scrape the carrots with a knife or remove the skin with a vegetable peeler and grate using a grater.
Step 5. Place the grated carrots into the broth.
Step 6. Peel the washed potatoes with a vegetable peeler and cut into squares.
Step 7. Wash and dry the pumpkin. Cut off a slice and then remove the skin and seeds with a sharp knife. Cut the peeled pumpkin into large squares.
Step 8. Place the potatoes and pumpkin into the broth. Cook until done.
Step 9: Remove the chicken parts. Balance the taste with salt and pepper. Toss in the sautéed onions.Turn off the heat and pour in the cream. Stir.
Step 10. Carefully, so as not to scald yourself, use an immersion blender to blend the contents until smooth. Place the soup on the stove and heat for a couple of minutes.
Step 11. Divide the rich pumpkin soup into portions.
Step 12: The velvety, creamy soup is ready to serve. Invite your family and treat yourself to a colorful fall dish! Bon appetit!
PP dietary pumpkin soup-puree
PP dietary pumpkin soup-puree is a healthy vegetable bomb! A budget-friendly and very appetizing dish turns out bright and festive. Zogniks will note this recipe for themselves. Everything fits together just perfectly here. This autumn treat will live in your heart forever!
Cooking time - 30 min.
Cooking time - 10 min.
Portions – 6
Ingredients:
- Pumpkin – 500 gr.
- Water/broth – 1.5 l.
- Tomatoes – 1 pc.
- Celery – 2 pcs.
- Onions – 1 pc.
- Carrots – 1 pc.
- Bell pepper – 1 pc.
- Salt - to taste.
- Ground black pepper - to taste.
- Parsley - for decoration.
Cooking process:
Step 1. Wash the pumpkin and then remove the peel, fibers and seeds. Cut the peeled pumpkin into large squares.
Step 2. Take a thick-walled container. Fold the pumpkin, pour hot water. Heat to a boil and cook for approximately 20 minutes.
Step 3. Remove the husk from the onion and plan it randomly. Scrub the carrots, remove the skin, and grate. Fry the vegetables, turning occasionally.
Step 4. Rinse the bell pepper, cut into cubes, removing the insides. Transfer to frying. Prepare everything together.
Step 5. Wash and peel the celery, chop and place in a frying pan.
Step 6. Rinse the tomatoes under tap water and chop them, add to the vegetables. Simmer the vegetables until done. Season with salt and pepper.
Step 7Transfer the vegetables to a larger container and, carefully, so as not to burn your hands with the steam, puree the contents with an immersion blender until it becomes velvety. Divide healthy pumpkin soup into portions. Decorate with your favorite greenery. Call your family and treat them to a vitamin dish! Enjoy!
Pumpkin soup with bacon
Pumpkin soup with bacon is bright and fragrant. The delicious crunch of the bacon contrasts with the delicate texture of the dish and complements it perfectly. If you want to cheer up your household and diversify your daily menu, be sure to prepare this vitamin soup.
Cooking time – 35 min.
Cooking time - 10 min.
Portions – 8
Ingredients:
- Pumpkin – 1 kg.
- Chicken broth – 500 ml.
- Cream 10% – 200 ml.
- Bacon - for serving.
- Onions – 2 pcs.
- Carrots – 2 pcs.
- Nutmeg – 0.5 tsp.
- Salt - to taste.
- Ground black pepper - to taste.
- Spices - to taste.
- Greenery - for decoration.
Cooking process:
Step 1. Wash the pumpkin and then remove the peel, fibers and seeds.
Step 2. Cut the peeled pumpkin into large squares.
Step 3. Remove the husk from the onion and plan it randomly. Scrub the carrots with a brush and remove the skin with a vegetable peeler. Chop coarsely as well. Place the vegetables in a saucepan.
Step 4. Pour in the preheated chicken broth.
Step 5. Cook at moderate temperature for 20-25 minutes. Balance the taste with salt, nutmeg and pepper.
Step 6. Carefully, so as not to burn your hands with the steam, use an immersion blender to blend the contents until smooth.
Step 7. Pour in the cream and beat again. You will get a thick velvety mass. Heat for a couple of minutes, but do not boil.
Step 8. Heat the frying pan.
Step 9: Fry the bacon until golden and crispy.
Step 10. Divide the bright pumpkin soup into portions.Decorate with bacon roses, herbs and sprinkle with pumpkin seeds and aromatic spices. Invite your family and treat them to a culinary masterpiece! Enjoy!
Pumpkin soup with coconut milk
Pumpkin puree soup with coconut milk is quite an interesting and unusual dish that will definitely be noted by culinary connoisseurs. For lovers of Asian cuisine, this magnificent treat will also be a pleasant surprise. Invite a group of people for a friendly get-together and serve this colorful dish.
Cooking time - 30 min.
Cooking time - 10 min.
Portions – 2
Ingredients:
- Pumpkin – 300 gr.
- Coconut milk – 100 ml.
- Tom yum paste – 50 gr.
- Peeled shrimp – 200 gr.
- Butter - to taste.
- Garlic - to taste.
- Salt - to taste.
Cooking process:
Step 1. Wash the pumpkin and then remove the peel, fibers and seeds. Cut the peeled pumpkin into large squares. Place the vegetables in a saucepan. Pour in hot water and cook for 20-25 minutes after the first bubbles appear.
Step 2. Fry the peeled shrimp in butter, adding chopped garlic.
Step 3: Prepare coconut milk and tom yum paste.
Step 4. Drain the cooked pumpkin through a sieve and leave to remove excess moisture. Place in a saucepan, add salt, add tom yum paste, pour in coconut milk, and blend the contents with an immersion blender until smooth. Place the soup on the stove and heat for a couple of minutes.
Step 5. Pour the delicious pumpkin soup into bowls. Decorate with ruddy aromatic shrimp.
Step 6. Call your family and serve a delicious treat! Enjoy!
