Creamy pumpkin soup with zucchini. Making pumpkin puree soup: with cream, chicken and zucchini in a saucepan and with milk in a slow cooker

Step 1: prepare the ingredients.

As previously mentioned, this soup can be your go-to lunch, but first, let's prepare the ingredients. We rinse the pumpkin and zucchini under running cold running water and dry them with paper kitchen towels. Then, using a sharp kitchen knife, divide the first one lengthwise into 2 equal parts, using a tablespoon, remove the stringy fibers from each seed, remove the skin from the halves of the vegetable and cut its pulp into small slices 2 centimeters in size. After this, we cut off the stalk of each zucchini, if desired, peel the vegetable from the skin and chop it in the same way as the previous ingredient. Now remove the husks from the garlic and onions, rinse them in water, place them on a cutting board and chop them one by one into small cubes up to 5 millimeters in size. Then we open the package with the cheese and shred it on a medium or fine grater into a small plate, although you can simply chop it with a knife or mash it with a fork. Then we lay out the rest of the necessary products on the countertop and proceed to the next step.

Step 2: prepare puree soup from pumpkin and zucchini.

Place a deep, preferably non-stick, thick-bottomed pan over medium heat and pour a little olive oil into it. After a few minutes, dip the chopped onion and garlic into the heated fat and fry for 2-3 minutes
, constantly loosening it with a wooden or silicone kitchen spatula.
As soon as they become soft and slightly translucent, add pieces of pumpkin and zucchini to the pan. Pour these products with one hundred milliliters of purified water and simmer for 25–30 minutes,
stirring.
There is no need to add more liquid yet; during this process, the vegetables will release enough juice, which will almost reach half their level. When the zucchini and pumpkin become soft, grind them with an immersion blender until smooth and creamy without removing the pan from the stove. Then add the remaining water, cream, chopped blue cheese to the resulting mixture and bring everything to a boil again. After a few minutes, as soon as the vegetable puree begins to bubble, reduce the heat to low. Then season the soup to taste with salt, ground black pepper and cook it for another 5-7 minutes
, or until the cheese is completely melted.
Next, turn off the stove, cover the pan with a lid and let the dish brew for 7-10 minutes
. Then, using a ladle, we pour it into plates and serve it to the table.

Step 3: Serve pumpkin and zucchini puree soup.

Pumpkin and zucchini puree soup is served hot as the first main course.
It is served in portions in plates, optionally supplementing each with a small amount of cheese, fried bacon, cream, croutons or crackers. You can also sprinkle this wonderful dish with fresh finely chopped dill, parsley, cilantro or basil. Enjoy the masterpieces of French cuisine! Bon appetit! You can fry the onions and garlic separately, then combine them with zucchini and pumpkin in a saucepan and then cook the soup as written in the recipe;

An alternative to onions is leek, shallot, Crimean sweet or green, and an alternative to olive oil is butter, it will give the finished dish a softer taste;

Very often, instead of blue cheese, any solid or processed product of this type is used;

The set of spices indicated in the recipe is considered an old, but not fundamental classic, so feel free to add any other spices, as well as herbs that are used to season the first hot dishes;

Sometimes potatoes are added to fried onions and carrots, boiled immediately in three hundred milliliters of water for 10 minutes and only then stewed together with zucchini and pumpkin for the prescribed time.

In cookbooks you will find many delicious and quick recipes for first courses made from vegetables. One of the most popular is pumpkin and zucchini puree soup. To prepare, you will need simple, affordable ingredients. Do you have a couple of beds in your garden where vegetables grow? The set of products will become almost free.

Prepare a delicate vegetable puree soup for lunch for the whole family. The dish will become a treasure trove of vitamins. This vegetable soup is suitable for baby food, especially for children from an early age. This includes therapeutic nutrition and restoration of the body after illness. And a dietary dish for people involved in sports. Thanks to the pumpkin, the soup has a pleasant orange tint.

To make the color of the soup bright, use products with a similar color in recipes:

• carrot;
• orange bell pepper;
• corn;
• orange tomatoes;
• ground turmeric or saffron;
• ginger.

If desired, add onions, garlic cloves, potatoes or boiled rice to the list of ingredients. Using chicken or meat broth instead of cooking water will help increase the nutritional value.

There is an option to make sweet pumpkin soup. The dessert menu is ideal for children for breakfast, afternoon tea or late dinner. Add sweetness with honey, orange or tangerine juice. Sweetish Parmesan, Mozzarella or Maasdam cheese would be useful.

Traditionally, first pumpkin dishes are decorated with pumpkin seeds. But it is permissible to change the tradition and use sesame seeds, sunflower seeds, ground nuts or baked croutons to decorate the soup.

I advise you to prepare such soups at least a couple of times a week and your body will be grateful. This dish is also suitable for your children. And if they don’t eat pumpkin and zucchini in their natural form, they will eat the cream soup and won’t even suspect that these products are there.

Recipe No. 1. Pumpkin soup with zucchini

The main advantage of this dish is that many vegetables can be combined with pumpkin and zucchini. You can make soup from whatever vegetables you have in your refrigerator or freezer. Use frozen zucchini in the winter; they are great for such soups.

A recipe for those who want to lose weight and improve stomach function. The softness and tenderness of the vegetable taste complements the seasonings and gives that unforgettable aroma that excites and evokes appetite.

Use herbs and seasonings such as cinnamon, ginger, curry, black pepper, cloves, nutmeg, cardamom, parsley, dill, chili, turmeric, saffron.

Taste Info Cream soup / Vegetable soup / Pumpkin dishes

Ingredients

• pumpkin – 300 g;
• zucchini – 300 g;
• potatoes – 2-3 pcs.;
• carrots – 1 pc.;
• onion – 1 pc.;
• garlic – 1 tooth;
• meat broth - 1 tbsp.;
• cream 10% - 100 ml;
• sunflower oil – 20 ml;
• seasonings - to taste;
• salt - to taste.

How to make creamy zucchini and pumpkin soup

Let's start with the vegetables that take the longest to cook. Peel, wash and chop the carrots and onions as desired. The shape and size of cutting vegetables in this recipe does not matter. In the end, we will beat everything with a blender. But still, it’s not worth cutting into huge pieces. Place carrots and onions in a saucepan.

Pour in refined sunflower oil and simmer these vegetables over medium heat, stirring for 8-10 minutes.

Peel, wash and cut the pumpkin into cubes. Add to onions and carrots.

Wash and peel the zucchini. The young one doesn't need to be cleaned. Slice as you would pumpkin and add to the pan.

Wash the potatoes from dust and dirt, peel, rinse again, and cut. Add to the rest of the vegetables in the pan.

Pour any meat broth into the pan; as always, I use low-fat chicken broth.

Salt the vegetables in the broth, cover the pan with a lid and cook until tender. If the soup will not be eaten by young children and sick elderly people, then a set of spices to suit your taste.

Peel the garlic, chop it and add it to the pan with the boiled vegetables. Also add seasonings, ¼ tsp is enough. curry mixture, turmeric and nutmeg.

Beat the vegetables with a blender.

Pour in the cream.

Mix all ingredients.

Puree soup with zucchini and pumpkin is ready. Tender, creamy, tasty and aromatic. Serve as a starter at lunch.

"The Golden Cockerel"

For adult gourmets, we suggest preparing pureed pumpkin soup with homemade chicken. Even dinner party guests can enjoy it.

We will need:

• pumpkin (pulp) - 0.7 kg;
• plum - 0.3 kg;
• onions - 0.3 kg;
• smoked chicken thighs - 0.5 kg;
• soy sauce - 2 tbsp;
• garlic - 3-4 large cloves;
• honey - 1 tbsp;
• chicken broth - 1 cube;
• boiled water - 500 ml;
• refined vegetable oil - 40-50 ml;
• ground red pepper and salt (to taste).

Cooking:

• Cut the washed and dried pumpkin into large pieces, place on a baking sheet lined with baking paper, and place in the oven for 40 minutes at a temperature of 180-2000C.
• Peel and finely chop the onion and garlic.
• Wash the plum and divide it into halves, removing the seeds.
• Pour oil into a frying pan with wide sides and place it over medium heat. Add onions, garlic and plums. Stirring, sauté for 10 minutes.
• In a bowl of water at room temperature, dissolve the bouillon cube, soy sauce and honey.
• Pour the liquid into the pan and cook the mixture for another 2-3 minutes.
• Remove the skin from the chicken thighs and separate the meat from the bones.
• Place the finished pumpkin into a blender bowl. Add the contents of the frying pan, chicken and pepper to this. Let's add some salt.
• Beat everything at high speed until smooth. Smoked and nutritious pumpkin soup is ready!
• Serve warm, in deep clay bowls. You can decorate with sprigs of dill and parsley.

Recipe No. 2. Pumpkin puree soup with cauliflower and zucchini

Be sure to include this vegetable soup recipe in your cookbook. A healthy and very tasty dish is suitable for daily meals for the whole family. Do you prepare vegetables for the winter in the freezer? Then make pumpkin soup during the cold season too. Just take out the slices, add water and create another culinary masterpiece. It is permissible to replace cauliflower with white cabbage, broccoli or Brussels sprouts.

Ingredients:

• pumpkin – 600 g;
• young zucchini – 600 g;
• cauliflower – 300 g;
• butter – 1 tbsp. l.;
• wheat flour (or corn) – 2 tbsp. l.;
• water (or broth) – 1 l;
• salt - to taste;
• parsley - for decoration.

Preparation:

1. Peel and rinse the vegetables. Remove seeds and loose pulp from pumpkin. Do not peel the young zucchini, cut off the ends. Chop the vegetables into plates or cubes. Divide the cauliflower into florets and rinse in water.
2. Place cabbage and zucchini in a saucepan. Fill with a liter of cold water. Boil it. Remove the foam with a slotted spoon.

1. Cook for 2-3 minutes. Add pumpkin. Stir. Cook over low heat with the lid half closed.
2. Heat the flour in a dry frying pan. Stir until you get a creamy powder. If you use cornmeal, it should darken a little after frying. Add butter. Stir.
3. After 20-25 minutes of boiling the broth, add flour sauce to the pan. Stir.
4. Remove from stove. Puree the mixture with an immersion blender. If you can't break the pieces, strain the soup through an iron sieve.
5. Place the pan back on the stove. Add salt to taste. Look at the consistency. The soup should be thick. If you want it more liquid, add a little hot water and boil. Sprinkle with fresh chopped parsley before serving. Drizzle each serving with sunflower oil.

Recipe for pureed zucchini and pumpkin soup. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Zucchini and pumpkin puree soup.”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of zucchini and pumpkin puree soup is 61.3 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Recipe No. 3. Creamy soup with baked pumpkin and zucchini

There are two types of pureed soups. One of them is cream soups. Their homeland is France. Local chefs prepare creams just as simply, but with secrets. Vegetables are baked before cooking. And the almost finished first course is pureed with a blender and rubbed through a sieve with small mesh. The consistency of the broth is truly creamy.

Ingredients:

• pumpkin – 600 g;
• zucchini – 500 g;
• carrots – 40 g;
• vegetable oil – 2 tbsp. l.;
• broth – 800 ml;
• cream – 0.5 tbsp;
• wheat flour – 2 tbsp. l.;
• salt - to taste;
• pumpkin seeds - for decoration.

Preparation:

1. Rinse the pumpkin. Cut into pieces. Don't peel off the skin yet.

1. Place the pieces on a baking sheet. You can wrap it in food foil or line a baking sheet with baking paper. Place in the oven for 30 minutes at 180 degrees. After cooling, cut off the skin. Lightly crush the pulp with a masher. You can bake the pieces with spices. For example, add a clove or star anise inflorescence. But after baking, be sure to remove the spices; they are only needed for flavor.

1. Move on to the rest of the vegetables. Remove the skin from the zucchini. Cut into small cubes. Pass the carrots through a grater.
2. Place vegetables in the pan. Pour in broth.

1. Boil over high heat. Next, cook at low boil. Keep the lid closed.
2. Fry the wheat flour in a dry frying pan until golden brown. Stir to avoid burning. Once the white color has changed to cream, remove from heat.
3. After 25 minutes of boiling, remove from heat. Add flour. Puree with a blender. This will make it possible to chop the pieces. Then pour the mixture through a fine-mesh iron sieve. Wipe off the remaining pieces with a spatula.
4. Add salt to taste. Bring to a boil again.
5. Pour in cream and butter. Heat for a few minutes, not to boiling. Serve creamy pumpkin and zucchini soup immediately, hot. Puree soups cannot be stored; they are recommended to be consumed immediately after cooking.

Creamy pumpkin and zucchini soup - step-by-step recipe:

Preparation stage

Step 1:

Using a large knife, cut the pumpkin into pieces so that you can easily remove the hard skin.
Step 2:
Remove the seeds and any fibrous parts of the pumpkin until only the smooth, orange flesh remains.

Step 3:

Cut off the tops of the zucchini. Cut the zucchini itself into pieces without peeling them.

Step 4:

Wash all these vegetables in cold water, then cut them into cubes. Cut the pumpkin into smaller pieces, as its flesh is harder.

Step 5:

Peel the onion and garlic. Chop them finely.

Step 6:

Place all vegetables in a cast iron bowl.

Step 7:

Cover the vegetables with water and add a pinch of coarse salt to taste.

Cooking stage

It's good to use a pressure cooker or slow cooker for this recipe as it allows you to split the cooking time in half.

Step 1:

Once you have placed the vegetables, water and salt in the bowl, cover it with a lid and cook over fairly high heat.

Step 2:

Once boiling, reduce the flame and simmer over moderate heat.

Step 3:

Cook the soup for 30 minutes.

Step 4:

Using a blender, blend the soup until smooth.

Creamy pumpkin and zucchini soup is ready! Serve the soup hot, adding sour cream if desired.

02.10.2015

Autumn has gifted us with a rich harvest of vegetables and fruits, just have time to enjoy this abundance. And meat dishes have already faded into the background; more and more plant foods are in use. I remember that in a well-known folk tale, a serviceman cooked porridge from an axe, but I decided to make creamy pumpkin and zucchini soup in chicken broth.

After all, nothing can spoil a healthy vegetable, no matter what you add to it. In addition, this is an ideal healthy soup for small children and infants. And those who do not have a special love for such products will not even guess what it is made from. And if you cook this soup not in broth, but in water, you will get a wonderful, pure

Recipe No. 4. Cream soup with cheese, pumpkin and zucchini

It's no secret that pumpkin has minimal calorie content. It is indispensable in dietary nutrition. Pumpkin dishes fill the diet with vitamins and help eliminate fatigue. Add some cheese and croutons to the puree soup. The soup will turn out to be finger-licking delicious!

Ingredients:

• young zucchini – 300 g;
• pumpkin – 500 g;
• corn on the cob – 1 piece;
• green onion feathers - 1-2 pcs.;
• processed cheese – 50 g;
• hard cheese – 40 g;
• wheat bread – 100 g;
• sunflower oil – 2-3 tbsp. l.;
• salt - to taste.

Preparation:

1. Prepare the vegetables for the recipe. Rinse, clean. Do not cut off the skin of young zucchini.
2. Grind the pumpkin and zucchini pulp into cubes. Place in a saucepan. Add corn kernels, chopped onion feathers. It is permissible to take any greens. Thyme, parsley or a little rosemary will do.
3. Add cold water. The liquid should barely cover the ingredients.

1. Cook over high heat first. After boiling, reduce heat to moderate. Keep the lid closed.
2. Cut off the crusts of wheat bread. Chop the crumb into cubes. Sprinkle with vegetable oil. Bake in a frying pan or in the oven (20 minutes at 180-200 degrees) until golden brown. Do you like rye bread? Use it to make croutons.
3. Cut the processed (or soft) cheese into pieces. Place in a saucepan with vegetables. Stir.
4. Once the vegetables are soft, remove the pan from the stove. Arm yourself with an immersion blender. If you have a stand mixer with a glass bowl, you can use that. Grind the soup mixture into a puree.
5. Bring the saucepan back to a boil.
6. Pour into plates. Sprinkle with grated cheese and hot croutons. Enjoy your meal!

For the recipe with photos, see below.

One of my favorite vegetables is the bright orange beauty of pumpkin. I especially like making pumpkin soups. You probably remember my more satisfying version -. And today I will share another recipe for a delicious vegetarian pumpkin soup with vegetables. This soup does not contain meat, but does include butter and milk (take this into account when planning your menu).

The airy, homogeneous consistency of this soup and its pleasant delicate taste will appeal to all lovers of pureed soups. In this recipe, unlike the previous ones, I changed the cooking technology. First, we will fry the vegetables for the soup in butter and then cook with the addition of water or broth. Well, are we ready?

Recipe with step-by-step photos:

First of all, prepare the vegetables. We peel the zucchini and pumpkin – oh, and it’s hard work! The orange beauty's rind is thick, dry, and does not want to separate from the pulp. But victory is still ours.

We remove the insides with seeds (including the pepper). Peel carrots, potatoes, onions and garlic. We rinse everything thoroughly with cold water.

Cut the potatoes and pumpkin into small cubes, diamonds, rectangles (as appropriate), and the carrots into circles (about 4 mm thick).

Pour chicken broth into the pan, then add chopped vegetables, put on fire and cook at low boil until they become soft.

In the meantime, let's get to the rest of the vegetables. Roughly chop the garlic and onion (no matter whether large or small), the pepper into strips, and the zucchini into thin small slices.

Pour a little oil into the frying pan, then add hot vegetables and fry for four minutes. Then add the zucchini and simmer under the lid until the ingredients are ready.

Combine all the vegetables in a saucepan, after draining the liquid from them into a separate container, and using a blender, turn everything into a puree.

The pumpkin ripening season has arrived. Previously, every year I had a question, what is possible? Rice porridge with pumpkin? Pancakes or pie? Once, while visiting, I tried pumpkin puree soup. God, how delicious it turned out. Seasonings and the amber-colored oil of the same name gave a rich aroma and taste to the dish. I left the guests with the recipe.

From that moment on, several pumpkins are sure to ripen at the dacha. To use them at any time of the year, I freeze them - in cubes, in the form of puree. And then I cook delicious, healthy and beautiful bright dishes from them.

Cream soup is wonderful in combination with any vegetables. Potatoes, zucchini, leeks, and carrots are suitable. If you want a hearty meal, add chicken or turkey. You can prepare a dietary option for children or during Lent. With the addition of milk or cream, you get a soup with a delicate creamy taste.

This year, summer began in July, and the pumpkins were late in ripening. Well, I had to take the pulp of an almost ripe fruit. Believe me, it didn’t affect the taste at all - the color just let us down. The usual sunny color was replaced by a shade of green.

Products:

• Peeled pumpkin – 700 g
• Water or vegetable broth -1.5 l
• Carrots – 1 pc.
• Onion – 1 pc.
• Nutmeg – ½ tsp.
• Black pepper - a pinch
• Salt to taste
• Cream 10% - 200 ml.

• We wash the sides of the pumpkin from dirt, peel off the skin and cut into pieces.
• Remove carrots from clothing and cut into thin slices.

• Boil water together with pumpkin and carrots until tender.

• Chop the onion and garlic with a knife.

• Sauté the onion in butter until lightly golden, season with garlic.

• After the vegetables become soft, puree them with a blender until smooth along with the fried vegetables.

• Pour in the cream, put on the fire and bring to a boil. Now is the time to fertilize with spices and salt.
• Serve with croutons. And if you have pumpkin oil, then half a teaspoon definitely won’t hurt.

Recipe for pureed pumpkin soup with zucchini

Cooking time: 30 minutes. To make 4 servings of soup, take:

• 300 grams of pumpkin pulp;
• 1 small young zucchini;
• 2 small onions;
• 4-5 tomatoes;
• 50 grams of butter;
• 3 tbsp. milk powder;
• 2 bay leaves;
• 800 ml broth or water;
• ½ tsp. turmeric;
• salt and pepper to taste;
• a mixture of dried roots for soup to taste;
• dried herbs as desired;
• croutons for serving.

As for dried roots, I prepare a mixture of chopped parsley roots, onions and carrots in an electric dryer. You can buy this mixture in the store and use it in dishes. I put dried roots in almost all soups for a brighter and richer taste.

You can also add dried herbs to this soup to suit your taste - I added some thyme and oregano.

To prepare the pumpkin puree soup, I used a special cast iron dish (duck pot). You can take any pan with thick walls, a cauldron or a stewpan with high sides. This soup can be prepared either with water or with any prepared broth.

Adapting this recipe to be vegan is quite easy. Replace butter with vegetable oil, and instead of cow's milk powder, use a vegetable analogue - soy milk powder.

Diet zucchini and pumpkin soup with chicken

• zucchini pulp – 0.5 kg;
• pumpkin pulp – 0.5 kg;
• chicken breast (fillet) – 0.2 kg;
• water – 1.5 l;
• salt - to taste;
• sour cream, herbs - for serving.

Cooking method:

• Cut the vegetables into small pieces.
• Boil the chicken fillet and remove from the broth.
• Add vegetables to the broth and cook until soft.
• Place the vegetables in a blender bowl.
• Cut the chicken fillet into small pieces and add to the vegetables.
• Add half a glass of broth and puree the ingredients.
• Return to the pan with the broth, stir, and boil for 5 minutes.

Add sour cream and herbs to bowls of soup before serving.

Pumpkin and zucchini puree soup is tender, but its pumpkin flavor is less pronounced. It’s easy to prepare at home; even an inexperienced housewife can handle it. A good addition to this soup would be croutons flavored with garlic, cheese or herbs.

For the recipe with photos, see below.

One of my favorite vegetables is the bright orange beauty of pumpkin. I especially like making pumpkin soups. You probably remember my more satisfying version -. And today I will share another recipe for a delicious vegetarian pumpkin soup with vegetables. This soup does not contain meat, but does include butter and milk (take this into account when planning your menu).

The airy, homogeneous consistency of this soup and its pleasant delicate taste will appeal to all lovers of pureed soups. In this recipe, unlike the previous ones, I changed the cooking technology. First, we will fry the vegetables for the soup in butter and then cook with the addition of water or broth. Well, are we ready?

How to make pumpkin puree soup

Wash, peel and cut vegetables into cubes. Melt the butter and first fry the onions in it over medium heat for 5 minutes. Then add pumpkin and zucchini cubes and close the lid. Fry the vegetables, stirring, over medium heat for 5-7 minutes. Add the tomatoes cut into slices and simmer in their own juice for another 5 minutes.

Pour the fried vegetables with hot water or broth, add a bay leaf and let it boil under a closed lid. After boiling, cook over low heat for 5-7 minutes, adding dried roots and herbs.

2 minutes before the end of cooking, add turmeric to the soup; it will give a pleasant yellow-orange hue and a spicy aroma. At the very end, we remove the bay leaf and the skins separated from the tomatoes from our soup. Salt the soup to taste and add dry milk.

All that remains is to remove from the heat and turn our soup into the most delicate cream using a submersible blender. Serve the finished pumpkin cream soup with crackers or bread. The creamy taste and spicy aroma of this pumpkin soup will give you moments of pleasure during lunch or dinner. Bon appetit!

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

Pumpkin is combined with aromatic spices and other vegetables - you can add zucchini, tomatoes, carrots are ideal in soup. Wild mushrooms will help add a refined taste, and chicken will add nutritional value.

If you want to make a more dietary option, replace the cream with vegetable broth in recipes, the dish will be no less tasty. Preparing pumpkin puree soup does not take much time, and the result is an incredibly rich-tasting lunch.

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

Ingredients:

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

Preparation:

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

When combined with zucchini, pumpkin reveals its flavor. To add nutrition to the soup, cook it with potatoes - it will be thicker.

Ingredients:

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

Preparation:

1. Peel 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. Add salt during cooking.
4. Fry onions and carrots.
5. Combine all the vegetables together - pumpkin, zucchini, potatoes and onions with carrots and grind 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.

Preparation:

1. Boil the pumpkin pulp. Cut into large cubes.
2. Peel the potatoes, boil them, drain the water into a separate container.
3. Chop the onion and fry.
4. Combine potatoes, pumpkin, fried onions. Grind with a blender.
5. Place the puree on the stove and turn on medium heat. Gradually add potato broth. Stir.
6. When the soup boils, pour in a thin stream of cream. Add processed cheese, cutting them into small pieces - this will melt them faster. Stir the soup constantly.
7. Grate the hard cheese on a fine grater. Add to each plate before serving. Add croutons as well.

A slow cooker allows you to prepare delicious pumpkin puree soup 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.

Preparation:

1. Cut the pumpkin and potatoes into cubes.
2. Chop the onion even finer.
3. Grate the carrots.
4. Cut the tomatoes into small pieces.
5. Place the vegetables in a bowl, add half a glass of water and cream. Salt and 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.

Creamy zucchini and pumpkin soup

Compound:

• pumpkin pulp – 0.3 kg;
• zucchini – 0.2 kg;
• onions – 100 g;
• tomatoes – 0.3 kg;
• butter – 50 g;
• broth or water – 1 l;
• powdered milk – 50 g;
• turmeric – a pinch;
• salt, pepper - to taste.

Calorie content of the dish per 100 g: 50 kcal.

Cooking method:

• Cut the pumpkin pulp and zucchini into small cubes.
• Roughly chop the onion.
• Pour boiling water over the tomatoes, remove the skin, cut the pulp into small pieces of any shape.
• Melt the butter in the bottom of a thick-walled saucepan or cauldron. Fry the onion in it for 2-3 minutes, then add the pumpkin and zucchini.
• Fry the vegetables in butter for 7-8 minutes, then add the tomatoes and cook for the same amount of time.
• Add broth, salt, spices, turmeric. Cook until vegetables are soft.
• Add dry milk. When it is completely dissolved, grind the contents of the pan using a blender.
• Return the soup to the stove and boil for 1-2 minutes.

The soup prepared according to this recipe is served with croutons. Milk gives the dish a delicate creamy taste, tomatoes and turmeric add a slight sourness.

Pumpkin cream soup with chanterelles

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

Apples will add piquancy to the soup and make the taste more harmonious. They go well with the rest of the ingredients. A slight sourness will be very helpful here, and the majority of winter varieties contain just that. To prepare this delicate sweetish soup recipe you need:

• Pumpkin – 0.5 kg;
• Sweet and sour apples – 500 g;
• Water or chicken broth – 800 ml;
• Cream – 300 ml;
• Sugar – 1 tbsp. spoon;
• Bulb;
• Garlic – 2 cloves;
• Butter – 30 g;
• Sunflower, corn or olive oil - 1 tbsp. spoon;
• Salt pepper;
• Dried thyme – 1 teaspoon.

Cooking steps:

1. Chop the onion and garlic and simmer in a saucepan or pan until golden brown, mixing vegetable oil with butter.
2. Prepare the pumpkin and apples, that is, peel and seeds, cut into slices.
3. Place the prepared pumpkin with apples in a bowl with the onions and garlic, salt and pepper, add thyme and cinnamon. Pour in liquid and wait until it boils. The soup comes to readiness in about 20 minutes over low heat.
4. Grind the softened vegetables with a blender, pour in the cream and wait until it boils again.
5. The finished dish is served to the table, adding fresh herbs to each serving.

Pumpkin puree soup with cream turns out very satisfying. For those on a diet, it is better to look for other recipes for preparing this autumn vegetable.

Video - cooking pumpkin soup from Yulia Vysotskaya

Everything that Yulia cooks always looks delicious and appetizing. I have no doubt that this is actually the case. Want to try? Watch the recipe in the video.

Autumn means bright colors, and, of course, you can’t do without aromatic, sunny and bright pumpkin cream soup. It will warm you up during the cold season, delight you with autumn colors, and let you enjoy the taste sensations.

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

Pumpkin is combined with aromatic spices and other vegetables - you can add zucchini, tomatoes, carrots are ideal in soup. Wild mushrooms will help add a refined taste, and chicken will add nutritional value.

If you want to make a more dietary option, replace the cream with vegetable broth in recipes, the dish will be no less tasty. Preparing pumpkin puree soup does not take much time, and the result is an incredibly rich-tasting lunch.

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

Ingredients:

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

Preparation:

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

When combined with zucchini, pumpkin reveals its flavor. To add nutrition to the soup, cook it with potatoes - it will be thicker.

Ingredients:

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

Preparation:

1. Peel 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. Add salt during cooking.
4. Fry onions and carrots.
5. Combine all the vegetables together - pumpkin, zucchini, potatoes and onions with carrots and grind 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.

Preparation:

1. Boil the pumpkin pulp. Cut into large cubes.
2. Peel the potatoes, boil them, drain the water into a separate container.
3. Chop the onion and fry.
4. Combine potatoes, pumpkin, fried onions. Grind with a blender.
5. Place the puree on the stove and turn on medium heat. Gradually add potato broth. Stir.
6. When the soup boils, pour in a thin stream of cream. Add processed cheese, cutting them into small pieces - this will melt them faster. Stir the soup constantly.
7. Grate the hard cheese on a fine grater. Add to each plate before serving. Add croutons as well.

A slow cooker allows you to prepare delicious pumpkin puree soup 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.

Preparation:

1. Cut the pumpkin and potatoes into cubes.
2. Chop the onion even finer.
3. Grate the carrots.
4. Cut the tomatoes into small pieces.
5. Place the vegetables in a bowl, add half a glass of water and cream. Salt and 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.

Cream soup with chicken “Autumn patterns”

This dish is prepared in several variations. It is easy to make it dietary. We replace the broiler breast with pieces of homemade chicken. We give the seeds that are used for decoration to a friend, we don’t fry anything, we just boil all the vegetables. If you have digestive problems, this soup will diversify your menu. If you want to lose weight, don't add potatoes.

Ingredients for the dish:

• Chicken breast with bone or chicken fillet – 300 g;
• Pumpkin – 300 g;
• Medium size potatoes – 2 pcs.;
• Carrots – 1 pc.;
• Olive or any vegetable oil – 20 g;
• Salt, dill to taste;
• Pumpkin seeds - a handful.

Preparation of aromatic thick soup consists of the following steps:

1. Boil the chicken breast over low heat, remembering to remove the scum after boiling.
2. Place in the broth, without chopping, half an onion and carrot, potatoes, and dill stalks.
3. The remaining onions and carrots are finely chopped and browned in vegetable oil. Pre-peeled pumpkin is cut into small cubes.
4. About half an hour after the start of cooking, remove the chicken, onions, and dill stems from the broth, and add the main ingredient. The dish is kept on the stove until the vegetables are completely cooked.
5. The finished soup needs to be ground in a blender, add the frying agent, bring to a boil again and immediately remove from the stove.

If you are preparing pureed pumpkin soup with chicken as a dietary soup for medical nutrition, there is no need to fry it.

Decorate the dish with herbs and toasted seeds, after putting a spoonful of sour cream in it, and using a knife to “draw” a pattern - a spiral, a flower, a cobweb or a heart.

Diet pumpkin and zucchini soup in a slow cooker for a child

Creamy vegetable soup is useful to prepare for children, even small ones. It is nutritious, satisfying, and thanks to the gentle mode of the device, it retains the maximum amount of nutrients.

Prepare:

• Pumpkin pulp – 500 g
• Potato tubers – 500 g
• Zucchini – 200 g
• Onion – 1 pc.
• Pepper, salt

Peel the vegetables from excess shells and remove the seeds.

Turn on the multicooker to Fry mode, and while it heats up, chop the vegetables.

Vegetables cook in approximately the same time. First, we will throw the potatoes into the inside of the bowl, so we will chop them into large pieces.

• We will add the pumpkin later, so chop it into a smaller size.
• Pour in a couple of tablespoons of oil and let it warm up a little. After this, add the potato pieces.

Slice the pumpkin and send it there to fry a little for 15 minutes. Then zucchini. We will bring it to readiness in water.

• Chop the onion into small pieces and mix with the vegetable mixture.
• Fill with water so that it just covers the mass. Salt and pepper.
• Set the mode to Extinguishing. It lasts an hour, but 10-15 minutes are enough for us to make the food soft.

• Let's check for readiness. Place in a separate container and blend with a blender. Dilute with the vegetable broth in which the vegetables were cooked.

If you do not need a dietary option, then at this stage add the required amount of milk and beat again.

Pumpkin soup with milk in a slow cooker

Delicious soup is obtained in a miracle pot. Vegetables boil well in it, and then easily grind without lumps. After the dish is ready, you can keep it in the “Warming” mode, it will become even tastier. If you plan to leave the creamed soup in the slow cooker, make it a little thinner than necessary. To do this, increase the amount of liquid or add fewer vegetables, for example, instead of five potatoes, take four.

For cooking, prepare the following products:

• Pumpkin – 800 g;
• Milk – 1 liter;
• Potatoes – 5 pcs.;
• Onions – 2 pcs.;
• Carrots – 1 pc.;
• Butter – 30 g;
• Sunflower oil – 1 tbsp. spoon;
• Salt pepper.

In a slow cooker the dish is prepared as follows:

1. Peel the pumpkin, remove the seeds, cut into small pieces. A handful of seeds can be set aside to garnish the finished soup later.
2. Fry grated carrots and finely chopped onions in vegetable oil in the “Baking” mode of the multicooker. Vegetables need to be stirred periodically.
3. Chop the potatoes into cubes, add along with the pumpkin to the fried vegetables, pour in milk, add salt and pepper. Set to cook on the “Stew” mode. In many multicookers, it lasts an hour by default.
4. After finishing cooking, pour the soup into another pan and puree using a blender.
5. Tip If the puree turns out to be too thick, you can dilute it with boiled milk or water, then be sure to bring it to a boil.

Decorate the puree soup made from pumpkin in a slow cooker with toasted seeds and wheat bread croutons. Thanks to milk, the dish acquires a delicate taste, beautiful color and the right consistency.

To prevent the milk from “running away”, place a steaming basket on the multi-bowl. If you have the “Milk porridge” mode, cook the dish using it.

Pumpkin puree soup with potatoes (quick and tasty)

My family prefers this version with the addition of potatoes. The soup turns out satisfying and rich. I cook it at any time of the year. In winter I use frozen vegetables.

Products:

• Pumpkin – 450 g
• Potatoes – 2-3 pcs.
• Carrots – 1 pc.
• Water – 1.5 l
• Cream 10% – 200 ml
• Sweet paprika – ½ tsp.
• Nutmeg – 1/3 tsp.
• Black pepper – ¼ tsp.
• Hot red pepper – pinch
• Salt to taste

• Place in a saucepan (2 liter capacity), fill with water and bring to the boil until soft. Don't forget to get rid of the foam.

• Drain the water and puree with an immersion blender. It is more convenient to do this without water. Then add it and finally mix it into a single mass.

• Put on fire, pour in cream. We wait for it to boil and turn it off.

During this time, stir a small amount of broth in a separate container along with spices and send it back to the pan. I recommend doing this - it will avoid the formation of lumps in the finished soup. Salt to taste.

Roasted pumpkin and zucchini soup

To prepare a thick, cream-like soup with zucchini, you will need the following products:

• Pumpkin pulp – 300 g;
• Small zucchini – 1 pc.;
• Vegetable or chicken broth – 800 ml;
• Onion – 1 piece;
• Garlic – 1-2 cloves;
• Sunflower oil – 2-3 tablespoons;
• Cream – 50 ml;
• Salt and pepper to taste.

Preparation procedure:

1. Onions and garlic are peeled, chopped and fried in a saucepan with the addition of sunflower oil until brownish.
2. Wash the pumpkin thoroughly, remove the skin, chop into pieces, combine with onion and garlic, and continue frying.
3. Next comes the peeled and diced zucchini. All vegetables are lightly fried, then simmered over low heat under the lid for about another 8-10 minutes.
4. Grind the cooked vegetables into a puree in a blender, pour in boiling broth, add salt and pepper. Let it boil.

Pumpkin and zucchini puree soup is served with homemade croutons or croutons made from white or black bread, sprinkled with herbs.

Zucchini and pumpkin soup with beans

Compound:

• pumpkin pulp – 0.2 kg;
• young zucchini – 0.2 kg;
• leek – 50 g;
• green beans – 50 g;
• butter – 60 g;
• wheat flour – 20 g;
• water – 0.75 l;
• milk – 150 ml;
• salt, spices - to taste.

Calorie content of the dish per 100 g: 50 kcal.

Cooking method:

• Peel the pumpkin from seeds and peel, cut the pulp into cubes about 1 cm in size.
• Cut the onion into small pieces.
• Wash the zucchini thoroughly and cut into thin slices.
• Grease the mold with oil, place the pumpkin in it, and place in an oven preheated to 200 degrees for 15 minutes.
• Place green beans in salted boiling water, boil until tender, remove with a slotted spoon and place in a container of cold water. Do not pour out the broth yet.
• At the bottom of the pan in which you will cook the soup, melt half of the butter remaining after greasing the pan.
• Place the onion in the oil and fry it for a couple of minutes.
• Place the zucchini, after 5 minutes fill them with bean broth or clean water. Cook for 15 minutes.
• Add pumpkin to the pan where the zucchini is cooked. Cook until the vegetables are completely soft.
• Melt the last piece of butter in a frying pan, fry the flour in it, dilute with milk and cook a little until the sauce thickens. If there are lumps in the sauce, strain it through a sieve.
• Grind the vegetables in the pan to a liquid puree.
• Whiten with the prepared sauce, pepper and salt.
• Bring to a boil over low heat and cook until the soup reaches the desired thickness.

If you replace the butter in this recipe with olive oil and use vegetable broth instead of milk, the soup is suitable for a lean and vegetarian menu. It is recommended to serve the dish with garlic croutons. Green beans are added directly to the plates.