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The easiest pumpkin soup. Pumpkin puree soup with meat broth

Pumpkin is a bright and fabulous vegetable, a true symbol of golden autumn. Juicy and sweet pumpkin is a real storehouse of vitamins and microelements: iron, potassium, calcium, magnesium. And you can’t even count the vitamins. It grows well in our latitudes, and many of us even grow in our own gardens. Today I want to talk about how to make delicious pumpkin soup. We will look at detailed step-by-step recipes for different variations of pumpkin soup and choose the most delicious one.

The most common form of pumpkin soup is puree soup. It turns out very tender thanks to the juiciness and softness of the pumpkin.

Creamy pumpkin soup - classic step-by-step recipe

This is the most famous and simple pumpkin soup. If you have pumpkin at home and are wondering what to cook with it, then be sure to try this wonderful soup. It is truly vegetable, without meat additives, so it can be eaten by both vegetarians and people on a diet, and children also really like it. This is not surprising, because this soup is very tender, sweetish and does not need to be chewed at all. Feed pumpkin soup to your baby, and he will be happy too.

To prepare creamy pumpkin soup you will need:

fresh pumpkin - 500 grams,
onion - 1 piece,
carrots - 1 piece,
cream 20% - 0.5 cups,
garlic - 1 clove,
butter - 15 grams,
olive oil - 1 tablespoon,
salt and pepper to taste.

Preparation:

1. First of all, you need to sauté the onions and carrots. Why finely chop the onion and garlic.

2. Cut the carrots in half and then into thin semicircles.

3. Cut the pumpkin into large cubes. Since it will subsequently stew, soften well, and subsequently be ground in a blender, the size of the cubes is not too important. But cubes that are too large will take longer to cook.

4. Melt the butter in the bottom of the pan. Once it melts to a liquid state, pour olive oil into it. Stir.

5. Fry the onion and garlic a little until it becomes softer and translucent. There is no need to turn on high heat to prevent the onion from burning.

6. Add carrots to the onions and fry a little until slightly softened.

7. Add pumpkin pieces to the fried vegetables. Pour hot water over the vegetables until just slightly covered. Please note that when cooking, the water must be freshly boiled directly from the kettle. This is necessary so that the cooking temperature does not drop and the process is not disrupted. Everything in our saucepan is already boiling and stirring.

Salt and pepper the vegetables, stir and cook for 15 minutes.

8. Grind the prepared vegetables using an immersion blender. You can also use a blender with a jug. During the chopping process, pour cream into the vegetable puree and continue. Vegetables and cream will mix and form a lush thick cream puree.

9. Place the pot of pumpkin soup back on the stove and bring to a boil. As soon as it starts to boil, remove. The pumpkin soup is ready and can be served.

Pumpkin puree soup is wonderfully complemented by white bread croutons. Roast them ahead of time and serve for lunch. Bon appetit!

Pumpkin soup with chicken and potatoes - a quick and tasty recipe

Pumpkin soup can be not only lean, made exclusively from vegetables, but also with the addition of delicious meat ingredients. For a simple example, you can take pumpkin soup with chicken, which is prepared with rich chicken broth and chicken meat. Tender chicken meat goes well with the sweet pulp of pumpkin.

To prepare this soup you will need:

pumpkin - 500 grams,
chicken - 400-500 grams,
onion - 1 piece,
carrots - 1 piece,
potatoes - 1-2 pcs,
celery root - 100 grams,
parsley root (optional) - 100 grams,
nutmeg - a pinch,
salt and pepper to taste.

Preparation:

1. First, cook the chicken for the broth. If you want to make a leaner, more tender version of pumpkin soup with chicken, remove the skin, which contains the most fat.

2. Peel the pumpkin from the pulp with seeds and peel, and peel the potatoes too. Cut the vegetables into large cubes. Chop the peeled onion into quarter rings or large cubes.

3. Place a piece of butter in a thick-bottomed saucepan and melt it over low heat. Fry the onion in oil until transparent.

4. Then add potatoes there and fry for two to three minutes. Immediately after this, add the pumpkin cubes and cook them together, stirring and over low heat until the pumpkin lightens.

5. At this time, you can add dried parsley and celery root to improve the taste of the chicken broth. You can use a special device that will allow you to boil the root and easily remove it back. Don't forget to salt the broth.

6. Add broth from a nearby pan to the vegetables. You will need very little, 2-3 ladles. Vegetables should be stewed over very low heat without being covered in broth. Cover them with a lid and simmer until the pumpkin and potatoes are ready.

7. When the vegetables are cooked, you need to stop mashing them. You can use a blender if you have one. If not, then a mashed potato masher will do, and for a more delicate consistency of the mashed potatoes, grind through a sieve.

8. Add chicken broth to the finished puree until the soup consistency is pleasant to you. Stir well. Remove the chicken from the broth, remove the bones and cut into small pieces.

9. Place the chicken pieces into the pumpkin soup, return the pan to the heat and bring to a boil. After this, the soup is ready and can be served. Garnish the soup with herbs.

This wonderful pumpkin soup goes great with croutons from your favorite bread. For example, from white or grain.

Bon appetit!

Spicy creamy pumpkin soup with ginger and bacon - a very tasty recipe

Pumpkin is a fairly sweet vegetable, so all soups made from it turn out just as sweet, but a variety of spices will help add a new and interesting flavor to it. For example, the perfect spice for pumpkin is cinnamon, but it also adds sweetness, so you need something aromatic and a little hot. Light spicy bite. It's spicy, but not spicy. The best one for this role is ginger root. You will be surprised how much the taste will change. This is delicious. We will also add thyme, one pinch, nutmeg and just a little black pepper. This will make a real spicy pumpkin soup. It’s almost impossible to get rid of something like that by the ears.

I will give the amount of ingredients for two servings, and if you have more people, then increase everything proportionally.

To prepare you will need (for two servings):

pumpkin - 300-400 grams,
vegetable or chicken broth - 500 ml,
onions - 0.5 pcs (or 1 small onion),
carrots - 1 small piece,
garlic - 2 cloves,
fresh ginger - 1 teaspoon (or a pinch of dried),
ground cinnamon, thyme, nutmeg and ground black pepper - a pinch each,
low-fat milk or cream - 0.5 cups,
bacon - 2-3 strips,
green onions - 1 sprig,
salt to taste.

Preparation:

1. First, peel the pumpkin from the hard skin and cut it into small cubes.

2. Boil pre-prepared broth in a saucepan. Add pumpkin there and cook until done. This usually takes no more than 10 minutes. The pumpkin should become soft. If you are using fresh ginger, take a small piece of the root, peel it and chop it finely. Let it cook together with the pumpkin. Dry ginger is added later, along with all the other spices.

3. At this time, finely chop the onion. Grate the carrots on a coarse grater, peel the garlic and crush it with the flat of a knife. Place all this in a frying pan with heated oil and fry until golden brown.

4. When the pumpkin is ready, pour the resulting broth into a separate bowl; we will add it back to the pumpkin a little later.

5. Place the sauteed vegetables in a saucepan with the pumpkin and chop them all together using an immersion blender, adding a little broth. If you don’t have an immersion blender, you can grind it in a blender with a jug, but then add more broth at once. At the same time, you need to add all the spices: dried ginger, nutmeg, thyme and pepper. Add salt to taste.

During the grinding process, add cream (or milk) and mix thoroughly.

After this, bring the pumpkin soup to a boil again so that all the ingredients inside are warmed up.

6. Fry the bacon in a dry frying pan until crispy. Then cut it into small pieces.

7. Now pour the finished pumpkin soup into plates. Place a large pinch of shredded cheese on each plate, followed by chopped bacon and top with fresh green onions.

Eat it hot with crackers! Invite guests and feed your loved ones. Try to eat the soup freshly prepared, this is how it tastes best.

Pumpkin puree soup with cream in a slow cooker - detailed video recipe

Pumpkin soup becomes even easier to prepare if you have a slow cooker. Based on this simple and tasty recipe, you can prepare pumpkin soup of any variety from those that I told you today. In just a few minutes, a delicious and satisfying lunch will be ready and will greatly delight you and your family.

Autumn is the time to prepare delicious pumpkin soups. If you have this bright sweet beauty, be sure to make pumpkin soup. Believe me, this dish will be included in your diet on an ongoing basis!

Pumpkin is often used to prepare dietary puree soup or cream soup based on milk cream. We suggest mixing grated vegetables with rich, aromatic meat broth.

Cooking time: 60 minutes.

Number of servings: 3–4.

Ingredients:

Pork on the bone - 400 g.
Pumpkin - 300 g.
Potatoes - 3-5 pcs.
Onion - 1 pc.
Garlic - 1–2 teeth.
Celery - 1–2 stalks.
Vegetable oil - 1–2 tbsp. l.
Chili, salt, black pepper, bay leaf - to taste.
Greens - for serving.

How to cook pumpkin puree soup with meat broth

We wash the meat with rib bones in cold water, be sure to wipe it with a paper/cloth napkin and place it dry in hot vegetable oil in a frying pan. Fry on both sides until lightly browned. Scatter crushed garlic cloves and onion quarters nearby, char them and soak them in oil.

Place the fried meat, onions, and garlic in boiling water (about 1.7–2 liters), then add flavorings: stalked celery, a little red chili without hot seeds. We don't add salt. Boil again, reduce the temperature and cook at moderate bubbling for the next 30–40 minutes.

After half an hour, add peeled potatoes to the meat broth - you can cut them in halves or large pieces. Add bay leaf. Raise the temperature, bring it to active bubbling, reduce the temperature and continue cooking.

At the same time, fry the pumpkin cubes for a couple of minutes. Oiled ones are more tasty and fragrant.

Transfer the pumpkin from the frying pan to a cauldron/saucepan, add salt and pepper, and taste. Mix the flavors and aromas over the fire for the last 5-10 minutes. We focus on the type/softness of the pumpkin and the size of the cut.

We catch celery and pork - throw away the greens, divide the meat into neat bars. Strain the vegetables and grind until smooth puree. Dilute with rich liquid to the desired consistency. Reheat if necessary.

I always thought that pumpkin soup was something from the category of fairy tales or fantasy. However, as it turned out, the dish is quite popular. In general, various soups made from pureed vegetables or boiled cereals are often the hallmark of national cuisines. When it comes to delicious chowder, I always think of two dishes: Esogelin or New England Clam chowder. Strictly speaking, they relate to puree soups very conditionally. Only due to its consistency.

Puree soups are usually prepared from vegetables. Usually these are pumpkin, zucchini, zucchini, cauliflower, tomatoes. The process of making puree soup is simple. Vegetables are boiled until tender, chopped and mixed with broth or broth. A little spices, sometimes chopped herbs - and the soup is ready. Very often, to increase the thickness of the soup, various thickeners are added to it, usually flour, less often starch. But adding flour is not for everyone, or rather even for a big amateur.

Vegetable puree soups are often diluted not with broth or broth, but with milk or cream. Such soups are usually called “cream soup”. This is a cross between vegetable and milk soup, given that a lot of milk is added. A little fresh butter is added to pureed soups without milk; this improves the taste of the vegetable soup and slightly increases its nutritional value. However, I admit, I don’t do that: I cook either pure vegetable soup or cream soup with cream.

It is worth saying that pureed vegetable soups are ideal for baby food. Especially for young children. You can always independently control the origin of vegetables, especially if you have your own garden, as well as the presence and quantity of spices. For various (often debilitating) diets, vegetable puree soups without cream are perfect, given the low calorie content of vegetables. For example, the calorie content of pumpkin is no more than 30 kcal per 100 grams - this is 8-10 times less than meat, but it is very high in calories.

In terms of dietary nutrition, pumpkin is excellent for preparing vegetable dishes. When I was little, my grandmother planted pumpkins all over her garden. Without dedicating a separate bed for sowing. Large and small pumpkins grew in all shades of yellow, greenish and orange. After harvesting the potatoes, the pumpkins were simply collected from around the garden in a wheelbarrow and piled up under a shed. Grandma called those pumpkins that were used to feed domestic animals “fodder.” And we didn't eat them. However, they were quite tasteless and simply huge. But the seeds from such pumpkins were tasty and large. They were dried and fried in an oven.

To prepare homemade dishes, small 2-4 kg pumpkins were grown, quite brightly colored, aromatic and sweet. They prepared pumpkin porridge with rice or millet. Always with milk. Pumpkins were baked with apples, nuts and raisins. Sometimes they cooked it - incredibly tasty. And if there is good honey.

Making delicious pumpkin soup or pumpkin soup is very easy. In the simplest version, you only need a good pumpkin. With the addition of some spices or cream, you can make pumpkin soups in a variety of flavors.

Ingredients (4 servings)

Pumpkin (2 kg) 1 piece
Rosemary (fresh) 2-3 branches
Cream (optional) 100 ml
Butter (optional) 1 tbsp. l.
Sugar to taste

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Pumpkin soup. Step by step recipe

To make delicious pumpkin soup or creamy soup, you need a small, ripe pumpkin. It is worth choosing a brightly colored pumpkin. Orange or dark orange with pulp of the corresponding color.
Pumpkin for pumpkin soup for 4 people
I remember we checked the ripeness of the pumpkin by scraping off the top layer a little with a fingernail: if the flesh was not faded or greenish, then the pumpkin was considered ripe. However, you shouldn’t do this in a store or market. It’s good if the pumpkin is sold already cut (and even peeled).
Cut the pumpkin
Cut the pumpkin in half and remove the seeds. The seeds can be freed from the pulp, which looks like wet ropes, washed and dried. Next you need to fry them and you will have a long and exciting activity that you will not be able to put down.
To prepare for cooking, it is better to cut the pumpkin into slices - lengthwise. The width of the slices is approximately equal to the thickness, you should get a square section - it’s easier to cook the pumpkin later. Cut off the remaining tissue inside the pumpkin with a knife to the hard part. However, if a small amount of the fibrous interior remains, it’s not a big deal. You also need to peel the top crust from the pumpkin, especially carefully so that the soup turns out smooth and tender.
I'll say a few words about this process. Pumpkin, especially its top rind, is quite hard. And I’ve broken several knives on a pumpkin throughout my life, don’t repeat my mistakes. A ceramic knife will not work for peeling pumpkins. He's too fragile. You should also not use thin knives with a long blade - they are too flexible. Use a small, durable paring knife with a short blade. As a rule, vegetable knives are the sharpest in the kitchen. Peeling a pumpkin is easy for them.
Cut the peeled pumpkin slices into cubes.
Peel the pumpkin and remove the seeds.
Place the peeled pumpkin cubes in a wide saucepan. Add 1 tsp. sugar and 1-2 sprigs of fresh rosemary. By the way, rosemary will eventually give a barely perceptible aroma and taste. On the verge of perception. Pour cold water over the pumpkin so that the pumpkin is practically covered in water. As they say - level. Place the pan on the fire and bring to a boil.
Place the peeled pumpkin cubes in a wide saucepan. Add 1 tsp. sugar and 1-2 sprigs of fresh rosemary
There is a lot of debate on the topic “how long to cook pumpkin?” Usually pumpkin is boiled for 15-20 minutes. I cook pumpkin, cut into large cubes, for 15 minutes from the moment of boiling. However, there are many excellent dishes made from almost raw pumpkin and even pumpkin soup. So, the pumpkin cooking time is at your discretion, considering that after 5-7 minutes the pumpkin pulp can be easily pierced with a knife.
By the way, there is no need to stir the pumpkin while cooking. Firstly, the welded top layer of the pumpkin is easily damaged, and secondly, the leaves fly off the rosemary sprigs.
After boiling, remove the pumpkin cubes from the broth with a spoon and place them on a plate to cool slightly.
After boiling, remove the pumpkin cubes from the broth with a spoon and place them on a plate to cool slightly. Discard rosemary sprigs and loose leaves. They are large and noticeable and difficult to miss.
When the pumpkin has cooled a little, grind it into a puree.
When the pumpkin has cooled a little, grind it into puree. It is best to use a kitchen chopper or blender. It's fast and convenient. If the chopped pumpkin is too thick and sticks to the walls of the blender, you can add a little of the broth in which the pumpkin was cooked.
Pour the pumpkin puree into a saucepan and add sugar to taste. But you shouldn’t add too much sugar, otherwise it won’t be a soup, but a dessert.
Next there are two options. If you decide to make cream soup, then you need to dilute the pumpkin puree with milk or cream. Amount of cream - pumpkin soup of desired thickness.
If you decide to make creamy pumpkin soup, then you need to dilute the pumpkin puree with milk or cream
If you decide to make a purely vegetable soup, then you need to dilute the pumpkin puree with the broth that remains after cooking. If desired, you can add a little fresh natural butter in this option.
Place the soup on the fire and bring to a boil. Cook while stirring over low heat for 3-5 minutes.

A variety of pumpkin soups are great to include in your daily diet. They help normalize the functioning of the gastrointestinal tract and make you feel normal. Also, delicious pumpkin soup is suitable for those on a diet: this creamy soup helps with weight loss. First courses with pumpkin, carrots, chicken can also be served for children. Kids and teenagers will certainly appreciate the aromatic and bright puree soups with celery, ginger, cream and any other additives. Among the step-by-step photo and video recipes offered below, you can find many options for quick and tasty preparation of pumpkin soup with different ingredients.

How to make pumpkin soup quickly and tasty - step-by-step recipe with photos and videos

The most delicious pumpkin puree soup is made with cream. It has a special tenderness and is considered the most satisfying. It is recommended to use regular onions or shallots as additional ingredients. They will help emphasize the unusual taste of the product. The following recipes will help you learn how quickly and easily you can prepare such a delicious dish.

Ingredients for quick and delicious pumpkin soup

pumpkin -400 g;
cream - 200 ml;
shallots - 2 pcs.;
herbs, spices - to taste.

Step-by-step recipe with photos of preparing fresh pumpkin soup quickly and tasty

Video recipe for quick cooking of delicious pumpkin soup

You can make another delicious pumpkin soup using the following video recipe. Tips from Yulia Vysotskaya will help every housewife create a culinary masterpiece that both adults and children will appreciate.

Hearty pureed pumpkin soup with chicken - a simple recipe with photos

You can prepare puree soup with vegetables and chicken in different ways. But the simplest and most effective is boiling all the ingredients together. In this case, there is no need to grind the meat, but just add pieces of it to the finished dish: this way the taste of the meat will be preserved, and the puree soup itself will be nourishing and tender.

List of ingredients for the recipe for hearty pureed pumpkin soup with chicken

pumpkin -450 g;
potatoes - 1 pc.;
carrots - 2 pcs.;
celery - half a stalk;
chicken fillet - 1 pc.;
onion - half;
grated cheese –60 g;
salt, pepper - to taste.

Photo recipe for cooking puree soup from pieces of pumpkin with chicken

Original pumpkin soup for weight loss - step-by-step video recipe

Fresh pumpkin is ideal for making dietary soups. This ingredient allows you to make first courses not just healthy, but also tasty.

Step-by-step video recipe for preparing diet soup from regular pumpkin

The following step-by-step video will help you prepare diet pumpkin soup without much difficulty. It is well suited to be included in the daily diet for weight loss.

How to prepare healthy and tasty creamy pumpkin soup for a child - detailed photo recipe

You don’t need to spend a lot of time to make a delicious cream soup for your child. Simple and original combinations of vegetables will help you easily prepare a nutritious and healthy dish for both kids and teenagers. The following step-by-step recipe will tell you how to properly prepare baby pumpkin soup with the addition of various vegetables.

List of ingredients for making baby pumpkin cream soup

pumpkin -500 g;
chicken broth (or water) - 300 ml;
bell pepper - 1 pc.;
zucchini - 1 pc.;
onions - 1 pc.;
celery - half a stalk;
grated ginger - 2 tsp.

Photo of a recipe for making creamy pumpkin soup for children

Healthy pumpkin soup with ginger - recipe with step-by-step photo instructions

A small amount of ginger can bring out the amazing flavor of any soup. That is why some housewives add it to first courses. In addition, this ingredient will help make the soup really healthy for both adults and children. The following step-by-step recipe describes how to quickly and easily prepare pureed vegetable soup with pumpkin and ginger.