Clear pumpkin soup with chicken broth - a recipe for a flavorful autumn dish

November 19, 2020 Maria Home page » First courses, soups Views: 2997

Today we have pumpkin soup with chicken - magic, magic and a wonderful miracle! The secret is in the thoughtfully prepared broth and Provençal herbs, it’s almost impossible to tear yourself away.

I love spicy, mild soups! This pumpkin soup recipe is easy if you have everything you need. I promise that no one will notice the absence of native potatoes in the broth: the soup is quite thick and tender.

I give the recipe for a 3-3.5 liter pan.

Cooking features

Cream soups, due to their soft consistency and pleasant taste, are considered a delicacy. Because of this, some people find them difficult to prepare. In fact, the invention of the blender made them accessible to the general public. It is one thing to grind food through a sieve by hand, another thing is to grind it using kitchen appliances. Any housewife can cook pumpkin puree soup with chicken without spending a lot of time and effort. You just need to know the cooking technology and a few subtleties.

For making creamy soup, nutmeg pumpkin is most suitable because it has tender and aromatic flesh. You can make it from other varieties of pumpkin, but it will take much more time.
Pumpkin and chicken puree soup will be more satisfying and tasty if cooked in chicken broth.
The chicken for pumpkin puree soup can be chopped along with other vegetables or cut into pieces and added to the prepared soup.
If the taste of the soup seems sweet to you, add more aromatic herbs and savory spices to it, they will make it more balanced.
If you want to speed up the process of preparing the soup, you can bake the pumpkin while the broth is being prepared and the vegetables are boiling.

Pumpkin puree soup is served well with croutons. You can decorate the dish with chopped herbs, pumpkin seeds, slices of chicken or bacon.

Easy recipe for pumpkin cream soup with chicken

chicken (legs or other parts of meat on the bone) – 0.4 kg;
pumpkin pulp – 0.25 kg;
potatoes – 0.25 kg;
carrots – 100 g;
onions – 75 g;
water – 1.5–2 l;
vegetable oil – 50 ml;
salt, ground black pepper - to taste.

Wash the chicken and place it in a saucepan. Fill with 1.5 liters of water and bring to a boil. Cook for 5-10 minutes, skimming, then reduce heat and simmer for 40-50 minutes until the chicken is cooked through.
While the broth is cooking, peel the pumpkin, cutting out the pulp and seeds. Cut the pumpkin into small cubes, add two glasses of water and boil until soft. By the time the broth is cooked, it will also be ready.
Remove the chicken from the broth. After cooling, separate the meat from the bones and cut.
Strain the broth. Place peeled and cut into small pieces potatoes. Cook until the potatoes are soft.
While the potatoes are boiling, peel and grate the carrots. Peel and finely chop the onion. Place them in a frying pan with heated vegetable oil and sauté until soft.
In a separate container or, more often, a blender, combine potatoes, pumpkin, sautéed vegetables and pieces of chicken. Add a glass of broth to them. Using a blender, grind the products to obtain a homogeneous mass.
Dilute it with broth to the desired consistency, add salt and season. Bring to a boil, stirring, cook for 5 minutes.

When serving, sprinkle the soup with chopped herbs. Serve the crackers in a separate bowl.

Soup with bacon “Appetizing”

You will need: a small pumpkin (or a large piece), chicken for broth (backs or special soup sets work well), 2 onions and carrots, several slices of thin bacon (8-10), the same number of medium potatoes, vegetable oil and various seasonings according to your own taste, Provençal herbs and caraway seeds with sesame are especially good in this soup. But you can replace it with others. So, you need to rinse the chicken very well, put it in a saucepan, add water and put it on high heat until it boils (skim off the foam). All the necessary seasonings and a few bay leaves are also immediately added to the broth. At the same time, in another pan, diced potatoes and pumpkin are cooked in the same seasonings. The bacon needs to be fried until the fat comes out, then removed. Fry the chopped onion in the resulting fat until a beautiful golden brown crust forms. Cut the meat into small pieces or disassemble into fibers. Once ready, turn all the vegetables into a homogeneous puree using a blender, add bacon, chicken and fried onions. Serve hot, with sesame seeds sprinkled on top. Pumpkin dishes are always not only tasty, but also very healthy.

Any picky person will like their delicate consistency, and very soon any of these soups will become one of the most favorite family dishes! And no one will refuse to taste hot soup straight from the baked pumpkin itself! Enjoy your meal!

Pumpkin soup with chicken and cream

pumpkin (pulp) – 0.25 kg;
potatoes – 0.4 kg;
chicken breast fillet – 0.2 kg;
onions – 100 g;
water – 1 l;
cream – 0.2 l;
salt, spices - to taste.

Boil the chicken breast for 20 minutes. Cool, cut and return to broth.
Peel the vegetables and chop finely. Dip into the broth.
Cook until all vegetables are soft.
Using an immersion blender, puree the contents of the pan.
Add salt, spices and cream.
Bring the soup to a boil and immediately remove from the heat - if you let the dish simmer, the cream will curdle.

When serving the soup, it doesn’t hurt to sprinkle pumpkin seeds dried in a dry frying pan.

How to make pumpkin puree soup with chicken broth - recipe

Cut the breast into small pieces (no need to cut the back of the chicken), fill with cold water and set to cook on the stove. Chicken cooks quickly...
While the water along with the breast (with the back) is boiling, we remove the seeds and skin of the pumpkin, peel the potatoes, carrots, onions and garlic.
Cut the potatoes and pumpkin into cubes, cut the carrots into slices or three on a coarse grater, cut the onion into half rings (or, as you prefer), crush the garlic. In fact, it doesn’t matter at all what pieces the vegetables are cut into cubes. We'll crush them later anyway.
The water in the pan with the chicken has boiled - put the potatoes in there, wait until it boils - put the pumpkin in the pan, wait for it to boil again and turn the heat under the pan down.
While the potatoes and pumpkin are cooking, fry the carrots and onions in a frying pan. It’s fried – that’s a big word, it’s more like blanched... That is. It is important that nothing burns, it is better to add a little more water and simmer for literally 5 minutes.
Transfer the vegetables from the frying pan to the saucepan with the chicken, potatoes and pumpkin. Season with black pepper, bay leaf, salt and cook until the vegetables soften (we focus on potatoes and pumpkin).
Vegetables and chicken are cooked. Remove the pan from the heat. If you used the backs, then take them out of the soup, disassemble them (separate the meat from the bones) and put the chicken meat back into the future pumpkin puree soup. Take out the bay leaf and let the soup cool slightly - 10-15 minutes...

Add crushed garlic cloves to the pan...

Now it's blender time!

Grind all its contents right in the pan and get pumpkin puree soup with chicken broth. Depending on your taste preferences, you can sprinkle the soup with herbs in the bowl, but I don’t do this... Pumpkin puree soup with chicken broth already has a very good, rather “subtle” taste, plus, it already contains onions and garlic, so there are different herbs they can ruin everything...

You can also add cream to the soup... or croutons...

But I don’t do this either, I repeat, it’s all a matter of taste.

By the way, such a simple puree soup is quite suitable for baby food.

The only thing is, if you are preparing it for a baby, then, of course, you need to use chicken breast, and not a soup set, do not fry the carrots and onions and do without garlic and pepper...

For vegetarians and for those who are allergic to chicken meat, you can do without chicken... just vegetables - also healthy and tasty!

For the broth, you can use any part of the chicken. A more dietary option, like mine, is with chicken breast. In any case, pumpkin will add satiety to the soup, leaving the first dish light in calories.

chicken fillet – 300 g;
pumpkin – 300 g;
medium potatoes - 3 pcs.;
onion – 1 pc.;
small carrots – 1 pc.;
cauliflower – 200 g;
cream cheese – 70 g;
vegetable oil – 3 tbsp;
salt, pepper mixture, bay leaf - to taste;
garlic – 1 clove;
greens to taste;
filtered water – 1.5 l.

Cooking time - 50 minutes

Number of servings - 6

Wash the chicken breast (fillet), add cold water, cook until tender at a gentle simmer for about 25-30 minutes.
Cut the carrots and onions into thin strips.
Cut the pumpkin into small cubes. We also chop the potatoes.
Lightly simmer the onions and carrots in vegetable oil until translucent, stirring occasionally.
Remove the meat from the prepared chicken broth, add potatoes, pumpkin and cauliflower into it. Cool the cooked fillet and chop into cubes. Cook the vegetables in the broth until tender, 15-18 minutes. over medium heat.
Place the roasted vegetables into the broth and cook for another 5 minutes.
Salt, add ground pepper, press garlic through a press. Add cream cheese, herbs, chopped chicken. Stir until smooth, taste for salt and, if necessary, add to taste.
Bring the almost finished soup to a boil and turn it off.
Cover the soup with a lid and let it brew for 15-20 minutes.

Aromatic, lightly creamy soup with pumpkin in chicken broth is ready. Pour into plates and serve hot with fresh bread or crispy croutons.

Usually, potatoes give the greatest smoothness and silkiness to pureed soups. Our soup will still contain pumpkin. Puréed, it will enhance the smoothness of the soup, will be responsible for the main flavor note and will give the soup a beautiful color. In addition, this is a vegetable that is available in winter, unlike the same zucchini, the price of which “bites” in the winter season.

Ingredients:

chicken (with bone) - 200 g;
water – 1-1.5 l.;
potatoes - 2 pcs.;
carrots – 1 pc.;
onion - 1 pc.;
pumpkin - 200 g;
sunflower oil - 30 ml;
pumpkin seeds - to taste;
salt, pepper - to taste;
spices (cardamom, nutmeg, ginger, turmeric) - each on the tip of a teaspoon;
dill – 2-3 sprigs.

The first step is to place the chicken pieces in water and bring to a boil. Skim off all the foam and continue cooking over low heat.
Chop the potatoes coarsely and add to the chicken. Also put dill stems there (this will give the broth additional flavor).
Read also: Liquid sweet pie. Kefir jellied pie. Apple pie with cottage cheese cream
Chop the onions and carrots (it doesn’t matter how, since we will puree it all later). Place in a frying pan, pour in vegetable oil.
Fry the vegetables over high heat for 5 minutes and add spices. Fry for another minute to allow the flavors to mix well.
Remove the chicken and dill stems from the pan. Add pumpkin (cut into cubes). Cook everything until done, the vegetables should be soft.
Add the roast to the soup and use a blender to achieve a homogeneous consistency of the soup. Add salt at the very end.

Serve with dill, croutons and pumpkin seeds.

Pumpkin and chicken soup with pumpkin chips

pumpkin – 0.8 kg;
chicken breast fillet – 0.2 kg;
onions – 100 g;
garlic – 2 cloves;
ginger root – 50 g;
water or vegetable broth – 0.75 l;
turmeric – a pinch;
hot red pepper - a pinch;
olive oil – 100 ml;
salt - to taste.

Peel the pumpkin. Using a vegetable peeler, remove thin slices from it. There should be 50–70 g of them. Cut the rest of the pumpkin into large slices.
Sprinkle the coarsely chopped pumpkin with oil and place in an oven preheated to 200 degrees for 30–40 minutes.
Heat 60 ml of oil in a frying pan, fry the pumpkin slices on both sides, place them on a napkin. After it has absorbed excess fat, the pumpkin chips can be further dried in the microwave by placing them in it for literally 30 seconds.
Wash the raw chicken fillet, pat dry with a towel, and cut into small cubes.
Remove the peel and cut the onion into small cubes.
Cut the garlic into thin slices.
Peel and cut the ginger root into very small pieces.
Heat the remaining oil in a frying pan, add onion, garlic, pieces of chicken and ginger. Fry them for 10 minutes, stirring.
Place the pumpkin in the pan and simmer it with the remaining ingredients for 5 minutes.
During this time, heat the water or broth. Place the contents of the pan into the pan, add salt and spices, and boil everything for 5 minutes.
Grind the contents of the pan with a blender, bring to a boil again and cook for 2-3 minutes.

This soup is served with pumpkin chips. Fans of spicy snacks will appreciate the spicy taste of this dish.

Pumpkin puree soup with chicken turns out to be nourishing and tasty, but when you indulge in it, you shouldn’t be afraid for your figure. There are several recipes for preparing this delicious dish, so everyone will find an option among them that they like.

Creamy pumpkin soup with garlic croutons

Even on the rainiest and coldest day, such a bright sunny soup will delight you with its taste, consistency and nutritional value. And even the most sophisticated gourmets will like croutons in garlic butter.

Calorie content per 100 g - 115 kcal.
Number of servings - 4
Cooking time - 1 hour

Ingredients:

Pumpkin – 500 g
Onions - 1 pc.
Potatoes - 2 pcs.
Vegetable oil - for frying
Carrots - 1 pc.
Garlic - 2 cloves
White bread - 1 loaf
Greens - for serving
Salt - to taste

Preparation of creamy pumpkin soup with garlic croutons:

Peel the potatoes, cut into cubes and place in boiling water. Add salt to taste.
Cut the peeled onions into half rings, and grate the carrots on a coarse grater. Sauté vegetables in a frying pan in oil until golden brown. Place the fry in the pan with the potatoes. Fill everything with water and cook for 10 minutes.
Peel the pumpkin with seeds, cut into large pieces and sprinkle with vegetable oil. Place it on a baking sheet and bake in the oven for 20 minutes at 180°C. Add the baked pumpkin to the vegetables and simmer for 5 minutes.
Then grind the products with an immersion blender until smooth.
Dry the croutons in the oven at the same time as the pumpkin. To do this, crush the garlic through a press and pour in a small amount of vegetable oil. Let sit for 10 minutes until the oil acquires a garlicky aroma. Cut the bread into small cubes, mix with butter and place in the oven to toast.
Serve creamy pumpkin soup garnished with chopped herbs and garlic croutons.