Surprise everyone with homemade pumpkin soup: fast, delicious! European recipes for pumpkin soups, quick and tasty, healthy and satisfying

Pumpkin soup is eaten everywhere - in Europe, Asia, America, Australia and even Africa. Moreover, cream soup is most often prepared from pumpkin.

Various versions of pumpkin soup - with rice, with cheese, with wine - are prepared in northern Italy. In Haiti, on Independence Day, which coincides with the New Year, pumpkin soup is certainly served. Celebrating Halloween in America is also not complete without pumpkin soup, although here it is prepared quite thin. In Australia, on the contrary, pumpkin is used to make a thick, porridge-like soup with a lot of spices. In Uzbekistan you will be offered shirkavak - milk soup with pumpkin. In England, apple and leek are added to pumpkin soup; in France, chicken broth and crème fraîche are added. So what is the best pumpkin soup recipe? Let's find out!

Creamy pumpkin soup or creamy pumpkin soup. The recipe is short

1. Wash the pumpkin thoroughly, cut it in half, scoop out the seeds with a tablespoon and cut into arbitrary medium-sized pieces.
2. Place the pumpkin in a saucepan, put it on high heat and fill it with purified water or vegetable broth, so as to lightly cover the top pieces of the vegetable.
3. Cover with a lid, let it boil, then lift the lid, reduce the heat and let the pumpkin cook for 15-20 minutes until the vegetable is soft.
4. Grind the pumpkin in a blender along with the broth in which it was cooked until smooth.
5. Add milk or cream, blend again with a blender, salt to taste, season with thyme and rosemary, stir and bring to a boil.
6. Remove the delicious pumpkin puree soup, the recipe for which I shared, from the heat, pour into bowls, and garnish with peeled pumpkin seeds and basil leaves.
7. Now you know how to make pumpkin puree soup!

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If you're tired of the usual first courses, make creamy soup. If you follow the process technology, you will receive a culinary masterpiece that will not be inferior to restaurant copies. And we suggest using a very tasty and healthy pumpkin as a base, which is rapidly gaining popularity in the fall. Photo and video instructions will help you with this.

Important

: Sometimes pumpkin soup can taste bitter. For cooking, you should always choose a fresh, not overwintered, ripe vegetable.

Recipe for creamy pumpkin soup

A very simple soup will become popular in a vegetarian menu. There is nothing superfluous in it - just vegetables and cream, shaded with light garlic notes. If you want to add a little color to the dish, add spinach or lots of greens.

Ingredients

Servings: – + 4

• onion 1 pc.
• pumpkin 400 g
• garlic 1-2 cloves
• cream (minimum 11%) 100 ml
• broth/water 400-500 ml
• olive oil 25 ml
• nutmeg 1 pinch
• sesame seeds (optional) 1-2 tbsp.

Per serving

Calories: 80 kcal

Proteins: 2.7 g

Fat: 2.5 g

Carbohydrates: 11.7 g

30 min. Video recipe Print

Fry the onion rings and whole peeled garlic in olive oil, then remove it from the frying - you only need the aroma of this vegetable.

Place the onion in a saucepan (if you used a saucepan with a tight bottom and high sides for frying, then leave it), add medium-sized, about 3-centimeter cubes of pumpkin, cleared of seeds and internal fibers.

Add broth and simmer for about 20 minutes. The fire should be medium.

When the vegetables are soft enough, puree the mixture using a blender until smooth and creamy.

Add cream and spices. Don't forget to add salt.

Read also:  Golden cheese soup with meatballs

When the soup has returned to a boil, remove from the burner and serve, garnished with a sprig of fresh seasonal herbs.

Advice:

A delicious addition to any cream soup would be golden white bread croutons or homemade croutons.

Pumpkin soup puree classic recipe

Ingredients

• Pumpkin – 800 g pumpkin
• Potatoes – 250 g.
• Olive oil – 35 g.
• Onion – 1 pc.
• Garlic – 1 tooth.
• Turmeric – 1 tsp
• Grated ginger – 1 tsp (optional)
• Vegetable broth - 1.5 cups
• Cream 30% – 100 ml.
• Salt - to taste

Salt to taste

• For crackers:
• white bread – 2 slices
• dry garlic - 0.5 tsp
• mixture of dry herbs - a pinch
• vegetable oil – 2 tbsp

Recipe for pumpkin soup with seafood

This exotic soup with overseas notes will be appreciated by lovers of seafood and fish. It combines the pleasant sweetness of shrimp and pumpkin pulp with spicy notes of ginger and a slight sourness of citrus.

Number of servings:

5

Cooking time:

50 minutes

Energy value

• calorie content – ​​134.2 kcal;
• proteins – 14.3 g;
• fats – 1.5 g;
• carbohydrates – 16.1 g.

Ingredients

Step-by-step preparation

1. Place vegetables on a baking sheet lined with parchment. First chop the pumpkin and carrots into medium-sized pieces, cut the tomatoes in half.
2. Brush each piece with a mixture of butter and herbs. Bake until the components soften at 180 degrees. The time varies from 20 to 30 minutes depending on the capabilities of your oven.
3. Remove the skin from the baked tomatoes, combine all the vegetables in a blender bowl and puree.
4. Pour in orange juice, add ginger and add salt. Place in a saucepan on the stove, pour in just a little water, bring to a boil and immediately turn off.
5. When serving the soup, place portions of shrimp or any other seafood into each plate (natural crab meat is perfect). They can first be lightly blanched or fried in a frying pan with the addition of garlic.

Step-by-step instructions for the dish “Pumpkin Soup”

The poppy seed does not need to be steamed or soaked. Leave him alone for now and start preparing the soup.

Rinse a medium-fat piece of pork or beef. Cut the meat into small pieces, like goulash.

Dredge the meat in flour.

Peel the onions and carrots. Chop the vegetables into small cubes.

Pour a little vegetable oil into a thick-walled saucepan. Fry the meat for 7-10 minutes until golden brown. Add spices to meat and stir.

Add the onions and carrots to the saucepan and fry everything together for another five minutes.

Meanwhile, peel the pumpkin and remove the seeds.

Then chop the pumpkin on a coarse grater.

Add the pumpkin to the saucepan with the remaining ingredients. Stir and cook for 5-10 minutes. And don't worry about there being a lot of pumpkin in this soup. Even those who do not really prefer this vegetable will not feel it. During cooking, the pumpkin will almost dissolve, adding thickness and a sweetish flavor. You can add a little tomato paste to the saucepan if you wish.

Peel the potatoes and cut into medium cubes.

Pour water from the just boiled kettle into the saucepan. The amount of water can be determined according to your taste. If you eyeball it, fill the saucepan with water, stir and see how thick it turns out. Throw the potatoes into the soup and simmer for 30 minutes.

Grind the poppy seeds a little in a mortar.

Add salt and poppy seeds to the soup. After this, cook the soup for another 30-40 minutes over low heat.

Taste the finished soup for salt and adjust to taste if necessary. Chop fresh herbs and add to the saucepan.

Serve wisdom soup hot.

The dish “Pumpkin Soup” was prepared by Elbi.

Creamy Pumpkin Soup with Coconut Milk Recipe

This exotic recipe will captivate you with its delicate texture and savory notes.

Number of servings:

10

Cooking time:

45 minutes

Energy value

• calorie content – ​​117.1 kcal;
• proteins – 2.7 g;
• fats – 6.1 g;
• carbohydrates – 13 g.

Ingredients

• pumpkin – 1500 g;
• milk (coconut) – 400 ml;
• dried red pepper (hot) - to taste;
• ginger, fresh root - 3 cm piece;
• garlic – 3 cloves;
• curry – 2 tsp;
• oil (olive) – 40 ml;
• broth – 500 ml;
• coriander – ½ tsp;
• medium onion – 1 pc.;
• salt - to taste.

Step-by-step preparation

1. In a frying pan or saucepan with a non-stick coating, fry the chopped onion and garlic, then add the pumpkin to the vegetables, which you have previously cleaned and cut into 2*2 cm cubes. Lightly fry everything together for about 3-4 minutes.
2. Pour boiling broth, add spices and cook for no more than 30 minutes.
3. Blend with a blender and add coconut milk. Place back on the stove and reheat. Add some salt. Serve with fresh herbs or add shrimp.

Advice:

Any broth is suitable for soup. For example, vegetable broth, as an option for a more dietary dish, you can also use chicken or turkey broth.

Recipe for pumpkin soup with smoked meats

A very tasty and satisfying puree soup with the aroma of smoked meat will appeal to even sophisticated gourmets.

Number of servings:

11

Cooking time:

1 hour 15 minutes

Energy value

• calorie content – ​​205.3 kcal;
• proteins – 19.9 g;
• fats – 7.3 g;
• carbohydrates – 15 g.

Ingredients

• meat (chicken, pork/beef) – 300 g;
• pumpkin – 500 g;
• large onion – 1 pc.;
• lentils – 90-100 g;
• medium potatoes – 2 pcs.;
• bacon (smoked) – 150 g;
• sunflower oil – 40 ml;
• carrots – 1 pc.;
• bay leaf – 3 leaves;
• lemon – ½ fruit;
• black pepper, peas – 4 pcs.;
• salt - to taste.

Step-by-step preparation

1. Prepare the broth. For chicken, 45 minutes is enough, but beef needs to be cooked much longer. Don't forget to add spices when cooking the meat and then remove them. When the meat is boiled, strain the broth (you should have at least 1.2 liters of it) through a sieve and boil the lentils in it until half cooked.
2. Separate the meat from the bones, remove the skin (if any). Cut into small pieces and place in a saucepan. Next add the potato cubes.
3. In a frying pan, sauté the onion until slightly translucent, first chop it into cubes with a knife. Add small pieces of carrots and pumpkin there. Fry lightly. Transfer to a saucepan. Cook until done.
4. Puree the soup with a blender and heat over low heat. Meanwhile, fry the bacon slices. There is no need to add oil - smoked meat has enough fat.
5. When the bacon is crisp, transfer it to a cutting board and press down with the back of a large knife (you can use a second board or rolling pin) to break the bacon into bite-sized pieces.
6. Serve the soup with a dollop of sour cream, a squeeze of lemon, and a sprinkle of bacon bites.

This is interesting:

You can save time and stock up on the first dish for the whole week. To do this, you need to pour the soup into containers “at a time” and put it in the freezer for later storage. It is important to observe one condition - it is recommended to freeze the soup when it has cooled.

How to make “Cream Pumpkin Soup with Cream and Cheese”

Place celery root and parsley in a saucepan and boil for 30 minutes. Cut the pumpkin in half and place in the oven, preheated to 200 degrees, bake until soft.

Heat the oil in a saucepan and fry the chopped onion until transparent. Add chopped carrots and fry them.

Once the vegetables are roasted, add the chopped potatoes. Pour in vegetable broth and cook until tender.

Remove the baked pumpkin from the oven and use a spoon to scoop out the pulp. Combine it with boiled vegetables.

Using an immersion blender, blend the soup until smooth.

Add cream, curry, turmeric and stir. Add ground pepper to complete the spiciness of the dish.

Features of cooking with ginger, chicken and mushrooms, milk and melted cheese

There are a great many recipes with pumpkin, and each has its own technology. If you are preparing a soup based on broth, then the first thing you need to do is boil the chicken (or any other) meat until tender and then proceed to subsequent preparation.

Milk or cream is added only at the end of cooking - if processed for too long, the dairy product may curdle and the dish will be spoiled.

The cheese will give the soup a smooth, creamy texture. As an ingredient, you can use any hard cheese (the best option is Parmesan) or processed cheese, which must be gradually added to the total mass in grated form.

You can also add mushrooms, such as champignons, to the cheese. They must first be stewed in butter, and a few slices should be used to decorate the dish directly on the plate.

Spices will add spice to the soup: basil, thyme, nutmeg, ginger. They should not interrupt the taste of the main ingredients, but only slightly emphasize it.

Is it possible during pregnancy, breastfeeding, weight loss, children?

Pumpkin is an extremely healthy product that saturates the body with a large amount of microelements and vitamins. In particular, potassium, which has a beneficial effect on the body of a pregnant woman and the unborn baby. Orange vegetable is one of those foods that are recommended to be consumed while pregnant. Pumpkin soups will help a woman cope with the nausea that is typical during toxicosis. However, you should not rely on hot and spicy soups; it is better to give preference to more neutral ones, for example, with cauliflower, zucchini or broccoli.

Pumpkin soup will also appeal to those who have to count calories. There are only about 83 kcal per 100 grams of product. That's why many women who want to get rid of extra pounds prepare orange vegetable soup.

You can also make children's soup from pumpkin, adding zucchini or noodles. Such homemade soups can already be given to one-year-old children. But for infants under 6-7 months of age, pumpkin can be harmful, since there is a high risk of developing an allergy to this product.

Original pumpkin soups

Pumpkin loves spices; this vegetable literally blooms with new tastes and aromas if you choose the right spicy bouquet for it. You can add all types of peppers, nutmeg, cardamom, thyme, basil, and saffron to pumpkin dishes. The original taste can be achieved using curry, cinnamon, savory, fresh or dried mint.

Soup with pumpkin and shrimp

This soup is easy to make even at home, but as a result you will get a tasty, satisfying dish that does not harm your figure and contains many useful substances. You can cook it with shrimp, mussels, and small pieces of red fish.

What we need:

• pumpkin pulp – 700-800 g;
• potatoes – 150-170 g;
• shallots – 70 g;
• shrimp – 200-250 g (tiger or regular shrimp are suitable);
• garlic – 2 small cloves;
• yogurt, milk – 200-230 ml;
• vegetable oil – 35-40 ml;
• salt, spices.

How to cook:

1. Thaw the shrimp and clean them.
2. Heat a frying pan, fry whole cloves of garlic, remove them.
3. Fry the shrimp in garlic oil for 2-3 minutes on each side.
4. Peel all the vegetables and cut them into small cubes. Fill the potatoes and pumpkin with water and cook over high heat until soft.
5. Fry the onions and carrots for 4-5 minutes in vegetable oil.
6. Take the finished vegetables out of the broth, chop them with a mixer, and bring them to the desired consistency with yogurt.
7. Place the fried carrots and onions on the bottom of the plates, place the shrimp on top, and pour in the soup. Add fresh herbs - mint, lemon balm, parsley, basil.

I recommend eating this dish an hour after training - it perfectly restores strength, seafood speeds up metabolic processes and strengthens muscles. The bright vegetable contains a lot of ascorbic acid, which helps the body quickly get rid of toxins and waste products that are released after intense physical activity.

This is interesting: what to cook from pumpkin quickly and tasty.

Features of cooking in a slow cooker

Cooking any dish in a slow cooker makes the life of any housewife much easier. And puree soups are no exception. The first thing you need to do is fry the vegetables in the “Baking” mode, and then add water or broth and simmer for an hour. Then you can pour the soup into a regular saucepan and puree it with a blender. Delicious, and most importantly, fast!

How many dishes can be prepared from such an accessible orange vegetable in the fall! Try it too, pumpkin will certainly reveal all its wonderful qualities. Bon appetit!

Pumpkin puree soup is a dietary dish with many beneficial properties. It is allowed during weight loss, as well as dieting due to illness. Regular consumption of soup helps restore the functioning of the digestive system, improve bowel movements, and maintain and strengthen overall health. Despite the low calorie content, the dish quickly saturates the body. It is prepared according to different recipes.

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Diet soup

A dietary or classic recipe allows you to prepare pumpkin soup in water with a calorie content of 33 calories per 100 grams. The BJU of such a dish will be 1 g of protein, 1 g of fat and 6 g of carbohydrates.

Required:

Preparation:

1. 1. Peel and cut all vegetables into small pieces.
2. 2. Boil pumpkin and carrots for 25 minutes.
3. 3. Fry the onion in a frying pan.
4. 4. Mash the garlic with a knife and mix with onions.
5. 5. Add the onion-garlic mixture to the vegetables and simmer for 5 minutes.
6. 6. Grind the soup with a blender.

Before eating, the dish should be sprinkled with herbs.

Pumpkin cream soup

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With cream

Cream soup with cream will help satisfy your hunger for a long time at lunchtime.

You should not store the product after cooking, so it is better to calculate it by the number of servings.

Required:

• 300 g pumpkin pulp;
• 1 onion;
• a couple of potatoes;
• garlic;
• 100 ml cream;
• half a glass of dry white wine;
• 1 liter of chicken broth.

Preparation:

1. 2. Fry onions and garlic in butter.
2. 3. Add the rest of the vegetables and simmer over low heat for 10 minutes.
3. 4. Pour wine and broth into the mixture and leave for another 20 minutes.
4. 5. At the end, add spices to the dish.

The calorie content of creamy soup will be 37 kcal per 1 serving. BJU: 0.8 g protein, 2 g fat and 3 g carbohydrates.

With Chiken

Puree soup will help make meat more satisfying. It is better to use chicken fillet for your diet.

The first can be complemented by spicy croutons with the addition of tomato and basil.

Required:

• 500 g chicken;
• a few basil leaves;
• 1 egg;
• 0.9 kg pumpkin;
• pumpkin seeds;
• dill;
• 200 ml cream;
• spices.

Preparation:

1. 1. Peel the pumpkin, cut into pieces and bake in the oven for 15 minutes.
2. 2. Using a blender, make puree.
3. 3. Cut the chicken fillet, add the egg and spices.
4. 4. Boil 1 liter of water and add pumpkin puree, meat, cream.
5. 5. Bring to a boil.
6. 6. Serve with pumpkin seeds and herbs.

Calorie content per serving is 100 kcal. BJU: 9 g protein, 2 g fat and 13 g carbohydrates.

With milk and shrimp

In Asia, they prefer pumpkin soup with milk and shrimp. It has a sweet-spicy taste, and has virtually no calories. 1 serving contains only 17 kcal. BJU: 1 g protein, 1 g fat and 3 g carbohydrates.

Required:

• 50 g ghee;
• 200 g shrimp;
• 400 g potatoes;
• 500 g pumpkin;
• leek:
• 500 ml milk;
• spices.

Preparation:

1. 1. Peel the vegetables and simmer in melted butter for 10-15 minutes.
2. 2. Add leeks at the end.
3. 3. Boil milk and add vegetables and spices to it.
4. 4. Cook for 20 minutes, then grind with a blender.
5. 5. Pour boiling water over the shrimp, peel, fry in vegetable oil and add to the soup at the very end of cooking.

Simple dishes with pumpkin

Juicy, aromatic pumpkin, the recipes for which are varied, can become a regular guest on the table.

Not only gourmet culinary delights are prepared from it, but also simple dishes:

1. Millet porridge with pumpkin is a traditional delicacy. The vegetable goes well with milk and cream, so the dish turns out very tender and satisfying. It can be fed to babies, as pumpkin contains many useful vitamins and microelements.

2. The vegetable feels great in vegetable stew. It can be combined with kohlrabi, bell pepper, and potatoes. The vegetable also gives the meat a special piquancy.

3. Very often, pumpkin is included in cream soups. For these purposes, it is stewed, boiled or baked. The product is combined with celery, onions, potatoes, herbs, cream and aromatic herbs.
4. Raw pumpkin can be included in a carrot and apple salad. Spices and olive oil will serve as an excellent decoration for a cold appetizer.

Until recently, pieces of vegetable still hot from the oven were a great treat for kids. They replaced all the delicacies in the world. Dishes with baked pumpkin are always a little sweet, since the vegetable contains a lot of sugars. What else do kids who love unusual treats need? Pumpkin can be flavored with honey or filled with caramel. Use it to make homemade sweets and desserts.

There are dishes with pumpkin in the cuisine of different nations. The vegetable is appreciated due to its taste, aroma and beneficial properties. It is now difficult to imagine manti, cream soup or desserts without pumpkin. The disadvantage of the vegetable is that it spoils quickly. It is better to store cut pieces in the freezer. And to please the whole family, you need to cook the whole pumpkin.

In a slow cooker

The easiest way to make the first dish is in a slow cooker. To do this, you can use a step-by-step cooking recipe.

Required:

• 300 g main vegetable;
• 55 g butter;
• carrot;
• bulb;
• 4 potatoes;
• 400 g cream;
• garlic.

Preparation:

1. 1. Peel the vegetables and cut into cubes.
2. 2. Fry onions with carrots and garlic in butter.
3. 3. Add pumpkin and potatoes and leave on baking mode for 20 minutes.
4. 4. Then add cream and spices to taste.
5. 5. Set the “Cooking” or “Soup” mode.
6. 6. Bring to readiness.

It is better to serve the dish with crackers and herbs. The calorie content of the dish is 47.2 kcal. BJU: 2 g protein, 2 g fat and 5 g carbohydrates.

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How to make delicious pumpkin puree soup - the recipe is very simple and quick.

Cooking time: 25 minutes

Calorie content per 100 g of finished dish:

• 313 calories

Ingredients:

• Pumpkin - 1 kg, 2 medium onions, 700 ml chicken broth, 130 ml cream, several crusts of whole grain bread

1. Bring half a cup of chicken broth to a boil in a saucepan and add two finely chopped onions. Onions can be cut into rings or cubes - as you wish.

2. Simmer for 5 minutes until soft but not browned.

3. Add finely diced pumpkin.

4. Continue cooking for 8-10 minutes, being sure to stir. The pumpkin should soften and take on an orange-golden hue.

5. Next, pour the remaining chicken stock into the pan, then season with salt and pepper to taste.

6. Bring to the boil, then simmer for 10 minutes until the pumpkin is very soft.

7. Remove from heat and pour cream into the pan. Wait for the mixture to cool slightly and puree it using a blender.

8. To obtain a velvety consistency, the soup can be rubbed through a fine sieve into another pan.

A recipe for creamy pumpkin soup is not complete without croutons, of course.

Spicy pumpkin soup with croutons - try what the Spaniards love

A very tasty dish of pumpkin soup with potatoes and spices. Thanks to the variety of spices used, this dish has an amazing taste and aroma. To prepare it you will need:

1. Three hundred and fifty grams of pumpkin and the same amount of potatoes.
2. One head of onion.
3. Two or three cloves of garlic.
4. Two tablespoons of sunflower oil.
5. One hundred and fifty milliliters of cream.
6. Three tablespoons of oatmeal.
7. One hundred milliliters of water.
8. Spices - pepper, ground paprika, ground ginger and curry and salt to taste.
9. Croutons and cubes of feta cheese.

Cut the peeled potatoes and pumpkin into cubes. Sauté chopped onion and garlic over low heat in sunflower oil. Mix the prepared pumpkin pulp and carrots with onions and garlic and cook for another five minutes. Then pour boiling water over the vegetables, add oatmeal, salt and all the spices to taste. Boil it all over low heat for about fifteen minutes.

The puree soup with potatoes and croutons is ready, all that remains is to blend it with a blender and add cream. After this, put the pumpkin soup on the fire for another five minutes. The finished dish goes well with crackers.