Creamy pumpkin soup is a hearty, tasty and nutritious dish that is equally suitable for adults and children. Pumpkin dishes can be prepared at any time of the year, but the peak of pumpkin soups is, of course, in the fall.
To make the cream soup truly delicious, you need to choose the right pumpkin. Try to choose a small pumpkin, brightly colored and round in shape - such pumpkins are usually soft and juicy.
Before you buy a pumpkin, tap it. If the knock sounds like knocking on wood, do not buy such a pumpkin. The sound should be muffled
Once you have purchased a suitable pumpkin, you need to cut it, peel the skin with a knife and scoop out the seeds and chaff with a tablespoon.
How to make creamy pumpkin soup - 15 varieties
When will you try the cream soup prepared according to this recipe? You will immediately be transported mentally to the south of France.
Ingredients for 4 servings:
- Pumpkin - 1.5 kg
- Broth - 500 ml
- Cream - 100 ml
- Croutons - a handful
- Thyme - 1 p.
- Ground paprika
- Olive oil
- Salt to taste
Preparation:
Cut the pumpkin into cubes and place equal amounts on 4 plates. Pour 3 tbsp olive oil. l., sprinkle with thyme and salt. Place in the oven for 30 minutes at 170 degrees. Then transfer the pumpkin to a blender and grind.
If you don't have a blender, you can puree the pumpkin through a sieve.
Pour into a saucepan and bring to a boil. Pour in the cream and simmer for 5 minutes over low heat. Sprinkle with paprika, mix and grind again in a blender. Pour into plates, sprinkle with crackers and croutons.
If you are a raw foodist, but you want something without starch, glutamines and potatoes, but at the same time filling, tasty and appetizing, then this recipe is for you
Ingredients:
- Pumpkin - 1/2 pcs
- Corn - 1 can
- Spinach - 150 g
- Onion - 1 piece
- Carrots - 1 pc.
- Celery root - 100 g
- Parsley root - 70 g
- Mustard - 1 tbsp. l
- Dried herbs - 1-2 tbsp. l
- Asafoetida - 1 tsp
- Dill seeds - 1 tsp
- Cumin - 1 tsp
- Salt, pepper to taste
Preparation:
Prepare the vegetables and cut them. In a saucepan, put pumpkin, onions, carrots, and roots to cook. Sprinkle salt, pepper, spices. Cover with a lid and bring to a boil. Then add corn, spinach and cook for another 15 minutes. Beat with a blender and the cream soup is ready.
An unusual recipe for cream soup, but incredibly healthy and appetizing
Ingredients:
- Peas - 400 g
- Pumpkin - 250 g
- Coconut milk - 1 b
- Tomato sauce - 4-5 tbsp. l
- Onion - 2 pcs.
- Green onions
- Carrots - 1 pc.
- Curry - 2 tsp
- Ground chili - 1 tsp
- Salt to taste
Preparation:
We wash the peas, add 1.5 liters of water and set to cook over medium heat. Before the water boils, you can prepare the vegetables. Cut carrots and onions into half rings. Pumpkin cubes. When the water boils, add carrots and pumpkin to the peas. After boiling, cook for 30 minutes. At this time, fry the onion until golden brown, add tomato sauce and some spices. Simmer for another minute and remove from heat. When the peas are ready, add the remaining spices. Mix well and grind with a blender. Pour fried onions and green onions into the finished cream soup. Bon appetit!
Insanely delicious soup.
Ingredients:
- Chicken fillet - 350 g
- Pumpkin - 250 g
- Potatoes - 250 g
- Sour cream - 4 tbsp. l
- Onion - 1 piece
- Garlic - 1 clove
- Vegetable oil - 3 tbsp. l
- Spices to taste
- Salt, pepper to taste
Preparation:
Cut the onion into half rings. Pour vegetable oil into the multicooker bowl and fry the onion for a few minutes in the Baking mode. Cut the pumpkin into cubes. Add the pumpkin to the onion and fry for 1-2 minutes. Squeeze out the garlic. Pour in 0.5 liters of water. Next, cut the chicken. Set the Cook mode, add salt, pepper, and add the chicken. Cut the potatoes into cubes and place in a bowl. Cook for 30 minutes. Then add sour cream, add spices and chop. Now the puree soup is ready, serve with a spoonful of sour cream and croutons. Bon appetit!!!
English recipe for pureed pumpkin soup.
Ingredients:
- Pumpkin - 1 piece
- Celery - 150 g
- Salt - to taste
- Peppercorns - to taste
Preparation:
Cut the peeled pumpkin and celery into cubes. Place in a saucepan, add salt and peppercorns, and fill with water. Place on fire and cook until softened. Pour the broth into a mug and make puree from the boiled pumpkin and celery, adding a little broth so that it becomes liquid. Pour into plates. When serving, you can sprinkle with herbs.
Perhaps the simplest and fastest recipe for creamy pumpkin soup.
Ingredients:
- Pumpkin - 1.5 kg
- Potatoes - 500 ml
- Onion - 1 piece
- Milk - 100 ml
- Vegetable oil - 3 tbsp. l
- Nutmeg to taste
- Salt, pepper to taste
Preparation:
First, turn on the multicooker to the Fry mode so that the bowl warms up. Chop the pumpkin and potatoes. Pour vegetable oil into the multicooker bowl, add potatoes and pumpkin, fry for 15 minutes. Cut the onion into small cubes and add to the vegetables. Salt and pepper the fried vegetables, add 400 ml of water, turn on the stew mode for 10-15 minutes. Grind the soup with a blender for taste, add nutmeg and pour milk. Bon appetit!
A simple and truly spicy soup originally from Moldova.
Ingredients:
- Pumpkin - 500 g
- Onion - 2 pcs.
- Chili pepper - 1 piece
- Garlic - 1 head
- Cumin - 1.5 tsp
- Ginger - 30 g
- Oregano - 1 tsp
- Coriander roots - 50 g
- Olive oil - 80 ml
- Dry broth
- Salt to taste
Preparation:
Slice the pumpkin. Pour 30 ml of oil into the cauldron and add the pumpkin. After frying a little, add water and simmer for 50 minutes. Prepare the frying. Finely chop the onion, garlic, and finely chop the chili pepper. Cut the ginger into pieces, cover with cling film and hammer. Pour 50 ml of oil into a frying pan and fry the onion over moderate heat. As soon as the onion becomes a little transparent, add the pepper to it. Grind the cumin. Add garlic to the onion and pepper, add cumin and oregano after 3-4 minutes, add ginger. We tie the cilantro roots with culinary thread. Place the roast into a cauldron, add dry broth and salt. Grind the pumpkin with a mixer. Add cilantro, bring to a boil, turn off the heat and cover with a lid. After 30-40 minutes, you can serve, pouring a little cream and sprinkling with cilantro leaves.
The puree soup, which is filled with vitamins, is airy and very satisfying.
Ingredients:
- Pumpkin - 300 g
- Carrots - 1 pc.
- Parsley root - 50 g
- Onion - 1 piece
- Leek - 100 g
- Flour - 2 tbsp. l
- Butter - 100 g
- Milk - 300 ml
- Eggs - 1 piece
Preparation:
Place the finely chopped pumpkin in a saucepan and add 400 ml of water, add the roots and onions, add a little salt and cook until tender. Grind the finished pumpkin. In a dry saucepan, melt the butter, mix with flour and pour in milk. Bring to a boil. Cut the leek into medium pieces and, together with the pumpkin, add it to the boiling soup and boil for 5 minutes. Serve with croutons.
Very tasty aromatic and very healthy soup.
Ingredients:
- Pumpkin - 600 g
- Onion - 2 pcs.
- Carrots - 2 pcs.
- Vegetable broth - 400 ml
- Olive oil - 4 tbsp. l
- Salt to taste
Preparation:
Chop onions and carrots. Pour olive oil into a pan and fry for a few minutes. Cut the pumpkin into cubes and leave one piece for serving. Add the pumpkin to the carrots and onions and simmer for 10-15 minutes. Now whisk the soup, adding broth and salt. Cut a piece of pumpkin into thin strips and fry a little. Pour the cream soup into portions, sprinkle with pumpkin strips and serve. Bon appetit!
This exquisite cream soup will pleasantly surprise you with its airiness and lightness.
Ingredients:
- Pumpkin - 300 g
- Cream - 4 tbsp. l
- Cilantro - 1 bunch
- Garlic - 2 cloves
- Vegetable oil - 30 ml
- Salt, pepper to taste
Preparation:
Cut the pumpkin into cubes. Take a glass container and grease it with vegetable oil. Lay out the pumpkin, add chopped garlic and pour in melted butter. Sprinkle with finely chopped cilantro, salt and pepper. Place in the oven for 20-30 minutes at 180 degrees. Place the baked pumpkin in a blender bowl, add cream and grind. Divide into portions. Bon appetit!
This very aromatic and light soup is perfect to please your family.
Ingredients:
- Pumpkin - 1 piece
- Onion - 1 piece
- Carrots - 1 pc.
- Cream - 100 ml
- Ginger - 20-40 g
- Nutmeg - 1 tsp
- Salt to taste
Preparation:
Cut the onions and carrots into half rings. Pour vegetable oil into a frying pan and fry for a few minutes. Cut the pumpkin into cubes. Add the pumpkin to the onions and carrots and fry for 5-7 minutes, stirring. Then simmer for 2 minutes. Next, transfer the vegetables into a saucepan and add 1 liter of hot water. Add nutmeg and ginger, salt and pepper. Grind the soup with a blender. Pour in the cream, mix and serve. Bon appetit!!!
A very interesting recipe for pumpkin cream soup with bacon and garlic.
Ingredients:
- Pumpkin - 400 g
- Chicken broth - 0.5 l
- Bacon - 300 g
- Cheese - 150 g
- Garlic - 3 cloves
- Milk - 150 ml
- Onion - 1 piece
- Ginger - 40 g
- Thyme - 1/2 tsp
- Cinnamon - 1/3 tsp
- Pepper, salt to taste
Preparation:
Pumpkin, cut into large pieces. Grate carrots, chop onions. Finely chop the garlic and ginger. Let the broth boil. Place pumpkin and ginger into boiling broth for 7 minutes. Fry onions, garlic and carrots. Pour out half the broth. Transfer the roast to the pumpkin, add thyme, cinnamon, and boil for 3-4 minutes. We take a sieve, pour it through it and grind all the contents into a tureen. We put the milk on the fire to warm up a little. Meanwhile, fry finely chopped bacon and grate cheese. Then add milk, stir and serve topped with bacon and cheese.
A great recipe that is suitable to diversify your diet and is very healthy to eat.
Ingredients:
- Pumpkin - 400 kg
- Potatoes - 4 pcs.
- Onion - 1 piece
- Garlic - 3 cloves
- Celery - 200 g
- Cream - 100 ml
- Butter - 100 g
- Mussels - 250 g
- Squid - 200 g
- Salt, pepper to taste
Preparation:
Prepare roots and vegetables. Place celery, potatoes, and pumpkin in a saucepan, add water and cook until done. Fry the onion and garlic in butter and transfer them to a separate container. Lightly fry the mussels and squid. Add roasted vegetables, salt, pepper to the cooked vegetables, pour in cream and beat with a blender. Place on the fire for 4-5 minutes and the soup is ready. When serving, add fried seafood.
The perfect soup recipe to surprise gourmets.
Ingredients:
- Pumpkin - 1 piece
- Broth - 250 ml
- Coconut milk - 150 ml
- Sage - 1 branch
- Rosemary - 1 branch
- Zira - 1 tsp
- Curry - 1 tsp
- Thyme - 1 tsp
Preparation:
Cut the pumpkin lengthwise, leaving one half. Clean it, sprinkle with thyme, curry, rosemary, and bake for 40-50 minutes at 200 degrees. When the pumpkin is baked, remove the seasonings. After this, take the pulp into a tureen, pour in coconut milk and beat with a mixer, adding broth. Pour into portions and add sage petals. Bon appetit!
A very light and appetizing cream soup with only 300 kilocalories
Ingredients:
- Pumpkin - 1 piece
- Onion - 1 piece
- Garlic - 3 cloves
- Pumpkin oil - 100 g
- Ginger - 50 g
- Apple - 1 piece
Preparation:
Take a small round pumpkin, cut out the flesh from it so that it turns into a bowl for serving. Place the finely chopped pumpkin pulp in a saucepan, add water and let it cook until tender. Chop the onion, garlic, sauté ginger and add to the pumpkin, adding a little pumpkin oil. Chop the finished pumpkin. Peel the apple and carefully grate it. Pour the cream soup into a pumpkin bowl, sprinkle with apple, drip a little pumpkin oil and serve.
Cream of pumpkin soup is one of my favorites. Despite the ease of preparation, the soup turns out to have a very rich pumpkin flavor, balanced with spices. It is better to prepare this soup with chicken broth, the soup turns out tastier with it, but you can also cook it with water, then it will be a lean option, since neither milk nor cream is added to this soup. You can also experiment with spices.
To make my version of the soup, I used pumpkin, carrots, onions, garlic, olive oil, chicken broth, salt, ground pepper and dried basil.
Heat olive oil in a saucepan, roughly chop the onion, carrots and garlic. Fry a little.
Cut the pumpkin into medium cubes.
Add the pumpkin to the rest of the vegetables and fry a little.
Pour broth into the pan. It is better to immediately pour in 500 ml, and then add more at the end if necessary. Cook the vegetables until tender, about 20 minutes.
Then add basil, salt and pepper to the soup. Grind the soup with an immersion blender. I like my soup thick, but you can thin it out with leftover broth.
In a saucepan you need to sauté chopped onions in vegetable oil. Keep it on the fire until lightly browned and soft.
Cut the pumpkin into small pieces and place in a container to sauté. Add salt and pepper to taste.
Fill with water or broth. The amount of liquid should be no more than 300 ml. I poured in 250 ml because I like it thicker. Place the saucepan on the stove, bring its contents to an active boil and reduce the heat. Cover with a lid and cook the pumpkin soup for 15 minutes. Then we check readiness.
For pureeing, you can use an immersion or stationary blender. I like the second option better. Grinds perfectly.
This is such a homogeneous, beautiful and appetizing soup.
This lean pumpkin soup can be easily prepared in a slow cooker. Use the “Frying” mode for sautéing and the “Stewing” mode for cooking pumpkin.
And if you add a handful of croutons to your plate, your lunch will definitely be unbeatable. Also add finely chopped greens, and then the soup will become tastier and healthier.
Step-by-step recipe for making creamy pumpkin soup: traditional, with potatoes and carrots in a hurry, soup with bacon, ginger and herbs, with cheese, leeks and cream, with shrimp
2018-03-01 Irina NaumovaGrade
recipe
Time
(min)
Portions
(persons)
In 100 grams of the finished dish
1 gr.
4 gr.
Carbohydrates
5 gr.59 kcal.
Option 1: Creamy pumpkin soup - classic recipe
This first dish is very healthy, satisfying and bright, it lifts your spirits and gives you a boost of energy for a long time. Preparing creamy pumpkin soup is very simple, the ingredients are available - any housewife can handle it. There are many cooking options, most of them add cream. Let's start with the classic recipe.
Ingredients:
- 1 kg peeled pumpkin;
- 150 grams of onions;
- 5 cloves of garlic;
- 20 ml sunflower oil;
- 700 ml water or vegetable broth;
- 200 ml classic cream;
- 2 pinches of table salt;
- 2 pinches of black pepper.
Step-by-step recipe for creamy pumpkin soup
Peel the onions, cut off the base and finely chop with a knife.
Heat the oil in a saucepan or deep frying pan, transfer the onion there and fry until a beautiful golden color.
We also peel the garlic cloves, cut off the base and chop or press through a press - whichever is more convenient for you.
Add to the onion, stir well and fry for just one minute. The rich aroma of garlic should already be felt.
Rinse the pumpkin and cut into two parts. Remove the middle with seeds and skin, cut the pulp into cubes.
Add to the saucepan, stir and fry for a couple of minutes.
Transfer the contents of the frying pan to the saucepan. Pour in broth or water. Pour in a little table salt and pepper, literally a couple of pinches at a time.
Stir and cook after boiling for twenty minutes. Stir occasionally with a spatula or spoon.
The pumpkin should become soft.
Remove from heat, let cool slightly and puree in a blender until the pumpkin mass is smooth.
Pour in the cream, add more spices if needed, and stir.
Now you can serve immediately or warm it up a little, but do not boil. Decorate the finished portions with sprigs of greenery.
Option 2: Quick recipe for creamy pumpkin soup
Now we will tell you how to prepare such a soup quickly and easily. For satiety, add some potatoes and carrots, and season with a little nutmeg. Of course, we still need cream and some fragrant herbs. This creamy pumpkin soup with cream is sure to please everyone.
Ingredients:
- 500 g pumpkin;
- 200 grams of potatoes;
- 200 g carrots;
- 80 grams of onions;
- 1 teaspoon nutmeg;
- 1/2 teaspoon oregano;
- 100 ml heavy cream;
- 2-3 pinches of table salt;
- 2-3 pinches of black pepper;
- 20 ml sunflower oil.
How to quickly make creamy pumpkin soup with cream
Take the potatoes, peel them, rinse them and cut them into small cubes. Place in a saucepan, add water and cook until tender.
We do the same with the pumpkin, just don’t forget to remove the core with the seeds.
The smaller you chop, the faster everything will cook. The water should cover the vegetables by about five centimeters. The thickness of our creamy pumpkin soup with cream depends on the amount of water.
Peel the onion, chop with a knife and fry in odorless sunflower oil until soft.
Peel the carrots, grate them and add them to the onions. Brown everything together nicely.
Now put all the boiled vegetables in one pan along with the water in which they were boiled, add a beautiful frying. Using a blender, bring everything to a smooth puree.
Put it on the fire, pour cream, add spices, stir - let it boil. Boil, stirring, for one minute and remove from heat.
Pour immediately into plates. If you have fresh herbs, you can decorate the portions with them.
Option 3: Cream of pumpkin soup with bacon, ginger and herbs
Ginger and bacon will highlight the taste of pumpkin cream soup. Let's add more herbs. You can dilute it with either milk or medium-fat cream at your discretion. This soup is very tasty and healthy.
Ingredients:
- 400 g pumpkin pulp;
- 500 ml vegetable or chicken broth;
- 1 small onion;
- 1 medium carrot;
- 3 cloves of garlic;
- 1 teaspoon dried ginger;
- 4 strips of bacon;
- 2 pinches of thyme;
- 2 pinches of nutmeg;
- 2 pinches of cinnamon;
- 2 pinches of table salt;
- 2 pinches of black pepper;
- 1/2 cup cream or milk;
- 1 thick feather of green onion.
Step by step recipe
We only need pumpkin pulp. Therefore, we cut off the peel and remove the core and seeds. Cut the rest into cubes.
Pour broth or water into the pan, boil and add pumpkin pieces. Cook until done for ten minutes.
The pumpkin should become soft.
Peel the onion and carrots. Finely chop the onion and grate the carrots coarsely. Fry vegetables in vegetable oil until golden brown.
When the pumpkin is cooked, drain the broth, but do not pour it out - we will need it later. And transfer the roasted vegetables into the pan.
Puree with a blender, adding broth and bringing to the desired consistency. Pour in all the indicated spices and dried ginger, stir.
Place a saucepan on the fire, pour in cream or milk, stir until it boils.
Cut the bacon strips into small pieces and fry without adding oil.
Wash the green onions and cut into rings.
Boil the pumpkin cream soup a little and remove from heat.
Pour into plates. Add some bacon to each serving and sprinkle with chopped green onions.
Option 4: Pumpkin cream soup with cheese, leeks and cream
Another version of delicious, tender creamy pumpkin soup. You can use any cheese; we need it for the richness and viscosity of the finished dish. You can add Parmesan cheese or regular Russian, Gouda, Poshekhonsky - any cheese you like.
Ingredients:
- 600 g pumpkin pulp;
- 3 medium carrots;
- 1 leek;
- 1 teaspoon dried ginger;
- 3 sprigs of dill;
- 1 bay leaf;
- 150 grams of cheese;
- 20 ml cream;
- 4 cloves of garlic;
- 2 pinches of table salt;
- 2 pinches of pepper.
How to cook
First, let's make the base for the soup - vegetable broth. Rinse the leeks, cut them with a knife and place them in a saucepan. We also add dried ginger, a bay leaf and a little salt. Fill with water and put on fire.
Peel the garlic, finely chop it with a knife and place it in a frying pan with heated, odorless vegetable oil. You can also fry with olive oil if you have it.
Cut the pumpkin pulp into small cubes and add to the lightly browned garlic. Mix everything.
Peel the carrots with a knife, grate them coarsely or cut them into strips. Add to the pan, stir and continue frying.
Pour some of the broth we made into the frying pan and simmer the contents until the pumpkin and carrots are soft.
Now we put everything that was in the pan into a pan with broth and puree it with a blender.
Grate the cheese and pour it into the pan. And we put it on the fire and stir everything.
As soon as the cheese melts, pour in the cream, cook a little and turn off the heat.
Chop the washed greens with a knife and sprinkle into the pan. Stir, close the lid and let it brew. Now you can serve.
Option 5: Pumpkin cream soup with shrimp
If you love seafood, this option is for you. For convenience, take ready-made peeled ones; we will only lightly fry them in a frying pan. Leave a few pieces to decorate the finished portions.
Ingredients:
- 900 g pumpkin pulp;
- 2 onions;
- 2 carrots;
- 1 liter of water;
- 150 ml cream;
- 350 g peeled shrimp;
- 3-4 cloves of garlic;
- 2 pinches of salt;
- spices: cumin, coriander, nutmeg - a couple of pinches each.
Step by step recipe
Peel the onions and peel the carrots with a knife or vegetable peeler. Finely chop the onion with a knife, and coarsely chop the carrots on a grater.
Heat a frying pan with odorless oil, add the vegetables and sauté until golden brown.
Cut the pumpkin pulp without peel and seeds into small pieces and add it to the frying pan. Mix everything, pour half a glass of water. Sprinkle with spices and simmer with the lid closed until the pumpkin is soft.
Peel the garlic and finely chop it with a knife. Fry it separately in another frying pan, and then add shrimp.
Fry briefly so that nothing burns.
Now the contents of the frying pan with vegetables are transferred to boiling water, about one liter.
Turn off the heat and puree everything with a blender. Add shrimp fried with garlic, pour cream.
Cook a little, literally a minute, and remove from heat.
Decorate the finished portions of soup with a couple of shrimp and serve.
Various varieties of pumpkin are now cultivated almost everywhere, and dishes made from it are just as widely represented in the cuisines of different nations.
Thanks to its mild taste, this fruit is perfect for a variety of dishes. Its juicy pulp is the basis for thick cream soups.
Many recipes, in addition to spices, also differ in accompanying ingredients. Moreover, pumpkin can act both as the main flavor component and as a background component for mushroom dressings, smoked meats, and cheese. Recommended in dietary nutrition and in the absence of spices for feeding babies older than one year.
Creamy pumpkin soup - general principles of preparation
Cream pumpkin soup is prepared with vegetable broth, meat or chicken broth. A rich, more nutritious cream soup will be obtained if you use pre-cooked chicken or meat broth to prepare it; dietary soup is boiled in water.
The basis of the cream soup is a puree made from boiled or sautéed vegetables together with pumpkin, combined with milk or cream.
Cream soup is a dish of uniform consistency and therefore all ingredients should be evenly distributed throughout the soup. There should be no thick sediment at the bottom of the dish.
Decorate with chopped herbs or their leaves
Creamy pumpkin soup
Ingredients:
Light chicken broth or boiled water – 1.5 l;
Pumpkin – 500 gr.;
White onion - a couple of bulbs;
One carrot;
Heavy cream – 2/3 cup;
For frying - 4 tbsp. spoons of oil, odorless;
Nutmeg, finely ground – 1/4 tsp;
Hand-ground pepper;
Mint - leaves;
Curd soft cheese.
Cooking method:
1. Finely chop the onion, chop the carrots with the finest grater.
2. Shape the peeled pumpkin into cubes about 1.5 cm.
3. Pour the oil into the pan and heat thoroughly, gradually increasing the temperature.
4. Pour vegetables into heated oil and simmer until amber in color.
5. Add the diced pumpkin and simmer for 15 minutes.
6. Pour water or chicken broth into a saucepan, let it boil over medium heat and cook the pumpkin, slightly reducing the heat, until cooked.
7. When the pumpkin softens, pass the contents of the pan along with the broth through a fine sieve or beat with a blender.
8. Bring the pan with the pureed vegetable mixture to a boil.
9. Pour in 22% cream, add salt and pepper to taste, add nutmeg and simmer over medium heat for several minutes.
10. Turn off the heat and keep covered, letting the soup brew.
11. When you serve the cream soup, place a dessert spoon of very chilled butter on top of each plate and garnish with mint leaves.
Creamy pumpkin soup with tiger prawns
Ingredients:
Pumpkin, peeled and seeds – 500 grams;
One medium carrot;
One small onion;
Three cloves of garlic;
20% cream – 80 ml;
Egg;
Sesame seeds – 1.5 g;
The bread is round;
Large shrimp (tiger) – 3 pcs.;
A sprig of rosemary;
Unsalted butter, or very thick homemade cream – 30 g;
Refined sunflower or corn oil.
Cooking method:
1. First of all, prepare the bread to serve the soup.
2. To do this, take a loaf of round bread and cut off the top from it, this will be the lid with which we will cover the loaf when we fill it with soup.
3. Select a crumb from the middle of the bread.
4. Brush the inside of the bread with beaten egg and place in the oven, preheated to 180 degrees for 3-4 minutes.
5. Chop the onions and carrots for sauteing, and brown in a frying pan.
6. Place the fried vegetables in a small saucepan, add the garlic chopped with a knife. Add pumpkin cut into small cubes, pour in 1.5 liters of boiled, not hot water and bring to a boil.
7. Turn off the heat and cook over medium heat until the pumpkin softens.
8. Remove the pan from the stove, cool slightly and pass everything through a sieve, or slowly beat with a low-speed blender into a uniform mass.
9. Add cream, stir and heat on low for 4-5 minutes.
10. Carefully pour the finished cream soup into the prepared “pot” of bread, cover with a bread lid and serve.
Creamy pumpkin soup
Ingredients:
Pumpkin without seeds and peel, juicy part of the pulp - 600 grams;
Low-fat cream - a glass;
One small onion;
Hard cheese – 80 grams;
1–2 cloves of garlic;
Pumpkin seed kernels – 30 grams;
Hand-ground black pepper;
Fresh herbs for decoration;
Oil for frying, refined sunflower.
Cooking method:
1. Finely chop the onion for sauteing, crush the garlic, fry everything together in a frying pan until browned.
2. Place the pumpkin cut into small pieces into the frying pan. Cook over low heat until the pumpkin is done.
3. When the pumpkin has softened, place the stewed vegetables in a blender and puree.
4. Pour the vegetable mixture into a small saucepan. Add hard cheese grated on a fine grater, pepper and add salt. Place on the stove and cook over low heat until the cheese is completely dissolved, constantly stirring.
5. When the cheese has dissolved, remove the soup from heat and leave with the lid closed for at least half an hour.
6. Serve, garnishing each plate with peeled pumpkin seeds, herbs and cream.
Creamy pumpkin soup “Nostalgia”
This pumpkin soup has an extremely pleasant aroma, and the ingredients for its preparation can always be found in any kitchen.
Ingredients:
Water – one and a half liters;
Pumpkin, prepared – 500 grams;
1 fresh or frozen pepper, or a bag of dried pepper;
One small carrot;
Medium potato;
Pickled mushrooms, not hot, not spicy, any kind – 200 grams;
A mixture of aromatic peppers, mild.
Cooking method:
1. Chop the onion into half rings, cut the carrots as for Korean dishes, but not so long. Finely chop the bell pepper, steam the dried peppers with boiling water until softened and rinse thoroughly. Remove the seed capsule from fresh pepper.
2. Cut the pumpkin and potatoes into slices or cubes. It is advisable not to chop the mushrooms, but to cut them in half, if they are not particularly large.
3. Pour water into the pan and bring to a boil. Add salt and pepper to taste.
4. Place the potatoes in boiling water and leave to cook until the potatoes are half cooked.
5. Fry the onions and carrots until amber, add pumpkin cubes, sweet peppers and simmer with the lid closed for twenty minutes.
6. Transfer the stewed vegetables into the broth and simmer for a quarter of an hour.
7. Remove vegetables from the broth and puree in any way.
8. Transfer the resulting mass back into the pan with the vegetable broth and heat for five minutes on low heat.
9. Lightly fry the mushrooms in sunflower oil. It is recommended to add mushrooms to bowls with spilled soup.
Creamy pumpkin soup with rice
Ingredients:
Rich chicken broth or water – 2 liters;
Pumpkin, without skin and seeds – 300 grams;
Small carrots – 2 pcs.;
Three medium potatoes;
20% cream, maybe a glass of milk;
Dry rice – 1/3 cup;
One pack of crackers.
Cooking method:
1. Sort the rice several times, without allowing it to swell, rinse under the tap and boil until tender.
2. Cut potatoes, carrots, pumpkin into small pieces.
3. Place the pre-prepared broth or water on the fire. When the broth boils, add vegetables to it and cook on low until tender.
4. Drain the liquid, grind in a sieve or puree the rice and vegetables using a blender.
5. Dilute the vegetable mass with cream to the desired consistency. Add pepper to taste, add salt, heat on low for 5-6 minutes.
6. Serve with crackers. Serve the crackers in a separate plate.
Creamy pumpkin soup with bacon
Ingredients:
Low-fat broth from ribs or chicken carcass – 2 liters;
Cream 20% – 150 ml;
Pumpkin, peeled and seeded – 500 grams;
Two large potatoes;
One small carrot;
Onion;
Bacon – 200–300 grams;
To taste – coriander, salt, a mixture of mild aromatic peppers.
Cooking method:
1. Cut carrots into rings, onions into half rings, potatoes into small cubes or “straws”.
2. Lightly fry the onion in very hot oil until transparent. Add the carrots and sauté for 4-5 minutes, making sure that the vegetables do not brown too much.
3. Move the almost ready onions and carrots to the side to free up some space.
4. Place the potatoes in the free space and turn them over several times. There is no need to fry the potatoes, we just need them to be a little saturated with oil on all sides.
5. Simmer the potatoes over low heat for 6–7 minutes, mix with onions and carrots, add the pumpkin cut into small cubes and continue to simmer the vegetables for another seven minutes.
6. Sprinkle coriander and ground pepper on top.
7. Place the stewed vegetables in a saucepan, pour in hot broth, it should cover the vegetables by 3-4 cm. Add salt to taste and simmer over low heat at a low simmer until tender.
8. Place a sieve on any container and strain the broth with vegetables through it. Place the vegetables remaining on the sieve in a blender bowl and chop, or grind through the same sieve, only into a different bowl.
9. Transfer the pureed mass into a saucepan with broth, pour in the cream, mix slowly but thoroughly and put on fire.
10. After it boils, turn off the stove and let the soup brew.
11. While the soup is cooking, cut the bacon into slices and brown in a frying pan; no need to add oil.
12. Bacon should be placed in plates with soup poured over them; you can decorate with herbs.
Spicy creamy pumpkin soup, Thai style
Aromatic spices and hot curry paste will not spoil the sweetish taste of the pumpkin, but will only add a little piquancy to this soup, based on the taste contrasts of Thai cuisine. The spiciness of the soup can be changed by the amount of green curry paste added to the soup.
Ingredients:
Pumpkin, pulp – 500 gr.;
Small red onion;
Milk and boiled water - a glass each;
Fresh ginger (root) – 2–3 cm;
Green curry paste 1.5 teaspoons;
For the green sauce:
Two tablespoons of quality olive oil;
Garlic – 1/3 of a small head;
Juice of half a small, thin-skinned lemon;
Fresh cilantro;
Cooking method:
1. Cut the pumpkin into small cubes, with an average thickness of up to one centimeter.
2. Chop the onion and peeled ginger with a knife. When you start chopping the onions, set aside a few rings for decoration.
3. Take a pan with a multi-layered or thickened bottom, pour a little oil and lightly fry the onion and ginger until the onion turns amber.
4. Place pieces of pumpkin pulp and green curry paste into a pan and fry for about three minutes, avoiding sticking and burning.
5. Add water, bring to a boil, reduce heat to low and cook until the pumpkin softens.
6. While the soup is cooking, prepare the sauce. Place washed, dried cilantro and peeled garlic into a blender bowl. Grind, pour in one teaspoon of freshly squeezed lemon juice, add salt in small portions, also carefully, taking a sample, pepper, add olive oil and mix.
7. Puree the contents of the pan with a blender, food processor, or grind through a fine sieve. Pour in boiled, not hot milk, stir and put the pan on the fire.
8. Bring to a boil over low heat without stopping stirring.
9. Turn off the heat and let it brew.
10. Pour into plates, garnish with green sauce and half rings of sweet red onion.
Creamy pumpkin soup “Baby” in a slow cooker
Ingredients:
Water or broth – 600 ml;
Pumpkin, pulp – 250 grams;
Milk – 150 ml;
A teaspoon with a small hill of granulated sugar;
Semolina – one and a half teaspoons;
Cream 20% fat – 10 ml;
Parsley, greens - a couple of sprigs.
Cooking method:
1. Take any ceramic container, the main thing is that it is the right size for the multicooker.
2. Cut the pumpkin not too finely and place it in a selected container.
3. Pour semolina, granulated sugar evenly, and pour in milk.
4. Pour water into the multicooker bowl, and place the ceramic container in the basket for steaming. We set the operating mode “Steaming”, or the closest in parameters, for 20 minutes.
5. Take the soup out of the multicooker, puree it, and add a little salt.
6. Add cream, mix until completely homogeneous.
7. Serve to the table, decorating the plates with cream soup with herbs.
If the cream soup is not liquid enough, then the prepared pureed mass can be diluted to the required consistency with broth, or boiled water if vegetable broth was used instead of broth.
It is best to add salt when the vegetables are cooked, to the already prepared vegetable puree; in salted water they will cook longer.
To make pumpkin cream soup prepared with meat or chicken broth more satisfying and rich, you can grind the meat in a meat grinder and add it to the soup already poured into bowls. You can also grind pieces of meat in a blender when you prepare vegetables in this way.
If you decide to serve pumpkin soup in an original “plate” of bread, you don’t have to buy store-bought bread, you can bake it yourself. A dish served in this way will look more original if the bread is baked in small molds and each person is given a separate “bread pot”.
