Pumpkin puree soup with cream. Pumpkin puree soup with cream: recipes for every taste Recipe for pumpkin puree soup with cream

Do you want to cook something extraordinary from simple ingredients? This creamy pumpkin soup recipe is just for you. The whole family will enjoy this tender, melt-in-your-mouth dish.

For the soup, choose an unsweetened variety of pumpkin. The fruit should be small but ripe.

Creamy pumpkin soup is especially popular in the fall.

List of ingredients:

• a piece of butter – 20 g;
• ripe pumpkin – 500 gr;
• onion – 1 pc.;
• sunflower oil – 20 ml;
• potato tubers – 300 g;
• cream 20% - 200 ml;
• garlic – 2 cloves.

Step-by-step preparation:

1. We process the pumpkin, removing the peel and seeds. Chop the pulp into small cubes.
2. Place the pieces into a saucepan and add water. It should be flush with the pumpkin layer. Cook for 15 minutes.
3. Boil the peeled potato tubers in another container until soft.
4. Remove the husks from the onion, finely chop them with a knife and sauté in sunflower oil until golden brown. Add chopped garlic to it. Fry for another 2 minutes.
5. Chop the boiled potatoes into pieces and transfer to the pumpkin, add frying.
6. The softened vegetables are mashed into a puree with a spoon or masher.
7. Heat the cream in the microwave and pour it into the resulting vegetable puree.
8. Transfer the mixture into a blender bowl and grind. Sprinkle salt and add butter.
9. Place the homogeneous mixture back into the pan and simmer for 7 minutes over low heat. Serve the dish hot with parsley leaves.

We complement the classics with cheese

You will need:

• one bay leaf;
• bread - 4 slices;
• pumpkin – 0.5 kg;
• two cloves of garlic;
• water – 1.5 l;
• allspice to taste;
• potatoes – 4 pcs.;
• ground paprika – 5 g;
• one onion;
• processed cheese – 100 g;
• salt.

Prepare pumpkin puree soup with cream and cheese:

1. We remove all vegetables from peels, husks and seeds.
2. Chop the pumpkin pulp and potato tubers into small pieces.
3. Pour water into a saucepan, lower the pumpkin into it, add bay leaves. Simmer for 10 minutes.
4. As soon as the contents of the pan boil, throw in the potatoes, reduce the heat and cook for another 10 minutes.
5. Finely chop the garlic and onion and fry them until golden brown.
6. As soon as the potatoes have become soft, fry them, add salt, paprika and ground pepper.
7. After 5 minutes, turn off the stove and remove the bay leaf from the dish.
8. Place the soup in a blender and puree until smooth. Transfer the mixture back into the pan and turn on the heat again.
9. Cut the cheese into slices and add to the main ingredients. Cook until the cheese melts. Remove the dish from the heat. Let him stand for a while.
10. Dry the bread cut into small cubes in the oven and serve in a separate plate with the soup.

Pumpkin and turkey soup

A heartier version of your favorite soup. You can use chicken instead of turkey.

Pumpkin soup puree must be well seasoned.

Grocery list:

• turkey fillet – 300 g;
• cream –0.2 l;
• salt to taste;
• potatoes – 0.2 kg;
• a pinch of dried basil;
• water – 2 l.

Cooking step by step:

1. Chop the peeled pumpkin into pieces. We do the same operation with potatoes.
2. Cook the turkey in pieces in a saucepan. Take it out when the pieces become soft, add potatoes, salt and pumpkin.
3. When the pumpkin softens, puree the dish with a blender.
4. Sprinkle in the ground basil, pour in the cream and run the blender through the mixture again.
5. Bring to a boil and turn off the heat.
6. All that remains is to crumble the meat, add fresh herbs and you can serve the dish.

With ginger

Main ingredients:

• one tomato;
• pumpkin – 1/2 kg;
• granulated sugar – 8 g;
• one carrot;
• grated ginger – 10 g;
• olive oil – 20 ml;
• one onion;
• salt to taste;
• cream 20% - 150 ml;
• a piece of butter - 50 g;
• one bell pepper;
• curry to taste;
• a clove of garlic.

Cooking method:

1. Peel all vegetables, remove seeds and membranes.
2. Pour 600 ml of water into the pumpkin cubes and cook in a saucepan until soft.
3. Sauté chopped onion and garlic in olive oil until translucent.
4. Roughly chop the peeled tomato and pepper, add it to the frying pan with the onion, add sugar and a piece of butter. Simmer over low heat until the food becomes soft, add ginger.
5. Transfer the roast to the pumpkin and pass through the mixture with a blender, turning it into a puree.
6. Let's cook the resulting soup a little, pour in the cream, add the curry and salt, and mix. The tender, aromatic dish is ready.

Delicious recipe with meatballs

Pumpkin puree soup always pleases with its brightness and tenderness.

What to take:

• one chicken egg;
• minced chicken – 250 g;
• pumpkin – 0.4 kg;
• a pinch of salt;
• cream – 250 ml;
• a pinch of dried basil;
• broth – 400 ml;
• a handful of fresh herbs.

Algorithm of actions:

1. Remove the skin and seeds from the pumpkin, chop into pieces and heat in the microwave for 7 minutes.
2. Let's make meatballs. To do this, pour the egg into the minced meat, add chopped herbs, basil, black pepper and salt. Mix a homogeneous mass.
3. Form small meat balls.
4. Place the meatballs in the broth (if there is no broth, you can use water) and cook for 5 minutes. Don't forget to reduce the heat.
5. Place the softened pumpkin in a blender bowl and grind into a puree.
6. Transfer the pumpkin mixture to the broth and cook with the meatballs for another 5 minutes. Add your favorite spices to taste.
7. All that remains is to add cream, stir and warm the dish a little.

Sweet puree pumpkin soup

For this recipe, we choose a sweet, bright orange variety of elongated pumpkin.

Recipe Ingredients:

• sugar – 100 g;
• one cinnamon stick;
• pumpkin – 0.5 kg;
• cream – 200 ml;
• seeds or berries.

Step-by-step instruction:

1. Cut the peeled sweet vegetable into slices and place in a saucepan.
2. Pour in sugar and cream, add a cinnamon stick.
3. When the dish boils, simmer it for another half hour.
4. Remove the cinnamon from the soup and grind the remaining products into a homogeneous mass with a blender.
5. All that remains is to pour the sweet soup into plates. For decoration, you can add any berries or seeds. Children will definitely love this lunch option.

In a slow cooker

Pumpkin puree soup with cream in a slow cooker is one of the simplest, healthiest and most delicious vegetable dishes.

Main products:

• olive oil – 15 ml;
• pumpkin – 0.35 kg;
• a handful of fresh parsley;
• one carrot;
• three potatoes;
• green onions to taste;
• cream – 0.1 l;
• one onion.

Step-by-step preparation:

1. Process all vegetables by washing and peeling them.
2. Heat olive oil in a slow cooker and add diced carrots and onions. Pass them in the “Baking” mode for 10 minutes.
3. After that, pour pieces of pumpkin and potatoes into the frying pan and cook for another 10 minutes in the same program.
4. Pour in 500 ml of water, change the mode to “Stew”. Cook for 15 minutes.
5. Grind the soft mass with a blender, pour in the cream and turn on the blender again.
6. Serve hot, garnishing the soup with chopped herbs.

Bright and healthy creamy pumpkin soup is a hearty and at the same time dietary dish, suitable for breakfast and lunch, on a children's menu and for the holiday table. Ready-made pumpkin soup can be seasoned with ginger, cloves, paprika, curry, garlic, it can be prepared as a starter and for dessert, add meat, fish, cook with vegetables, serve with milk and cheese, with meatballs, croutons and herbs.

Since pumpkin broth contains fat-soluble components, it is necessary to improve their absorption by the body. For this pumpkin dish, dilute it with milk, cream or add ghee. The classic version is pumpkin puree soup with cream.

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Description

With ginger and cream

• 0.5 kg pumpkin;
• 500 g of water;
• 1 onion;
• 15 g fresh garlic;
• 2 teaspoons of grated root or 1 teaspoon of dried ginger;
• 100 g cream;
• sun-dried tomatoes – 80 g;
• a pinch of chili.

Cooking sequence

1. Finely chop the garlic and onion, throw the vegetables into the frying pan to simmer in oil.
2. Cut the pumpkin into medium-sized cubes and add water. Cook for 5 minutes, add salt, and another 15 minutes over low heat.
3. Add the prepared onion-garlic mixture, ginger to the pan with the pumpkin and cook on the stove for 20 minutes.
4. Fill with cream, season with chili and beat with a blender until the most delicate consistency is formed and there are no lumps/pieces at all.
5. Garnish the puree soup with sun-dried tomatoes, pumpkin seeds or nuts.

ATTENTION. You can use dried or fresh ginger for soup. Wash the ginger root, peel and grate it on a carrot grater, add to the soup at the rate of 1 teaspoon for 2 servings.

You can prepare puree soups with a variety of products with the addition of cream; recipes are described in detail on.

Watch a useful video of making puree soup with ginger and cream:

Prepare according to the classic recipe with carrots and onions, but without adding cream.

• Suitable for dairy-free diet.
• Pumpkin puree soup without cream can be cooked in chicken broth.
• We suggest replacing the cream with processed cheese, which is thrown into the soup before immersing the blender and whipped together with vegetables.

Serve pumpkin soup puree without cream with herbs - mint, green onions, you can sprinkle with lime or lemon juice.

As an option, you can prepare this puree soup without frying: boil all the vegetables in a saucepan with water for about 30 minutes, add milk or cream and beat with a blender.

Serve with croutons, you can grate a little hard cheese into the dish, cut the feta into pieces, sprinkle with chopped dill and parsley. Nutmeg, curry and a little chili in the puree will be appreciated by lovers of spicy sensations. Find a recipe for diet puree soup

Just as Zhenya Lukashin traditionally visited the bathhouse every year, every year I no less traditionally cook pumpkin puree soup. This is my signature way of dealing with the consequences of the grasping reflex - when I first see a pumpkin on the counter in October, I quickly grab it and drag it to the checkout, without thinking about what I will cook with it. And at home, after racking my brains a little, I decide: well, of course, puree soup! I take a new recipe every time, since there are countless of them. This year I decided to try creamy pumpkin soup. The recipe is very simple, with a minimum of ingredients. And who would have thought that it turned out so delicious. I didn't even add any seasonings. If you want, you can add thyme, but in general the taste of the soup is absolutely self-sufficient. Delicate, creamy, fresh. In order for the cream to reveal its full flavor potential, a couple of potatoes are added to the soup (with potatoes, the cream forms some kind of magical union that makes you eat soups in pans and cook a new portion the next day).

Ingredients:

• Pumpkin – 800 g – 1 kg,
• Carrots - half small
• Onions – 2 medium size,
• Garlic – 4 cloves,
• Potatoes – 2 pieces,
• 500 ml water,
• 1 glass of cream,
• Salt - to taste (I put 1 heaped teaspoon),
• Vegetable oil for frying

Method for making creamy pumpkin soup

This soup is very easy to prepare, like most pureed soups. What I like most is that you don't have to chop anything finely. I cut the onion into large cubes, the garlic is also quite rough, put it in a pan, add vegetable oil and fry until light golden brown. I have a stainless steel pan with a thick bottom - you can cook and fry in it. If you are going to cook pumpkin puree soup in a regular enamel pan, then you need to fry the vegetables separately, in a frying pan.

While the onions and garlic are frying, I cut a piece weighing about 1 kg from a large pumpkin. My pumpkin is of the butternut variety, it has the shape of a bottle and the upper narrow part has no seeds, solid pulp. Do you see the droplets on the cut? This is juice.

The easiest way to cut the thick skin off a pumpkin is to place a piece of pumpkin vertically on a board. Next, use a knife to make an incision as if removing wood chips from a log. Rotate the pumpkin piece as you peel it.

The pumpkin itself is very juicy and easy to cut.

Place in a saucepan or frying pan, where the onions and garlic, pieces of pumpkin and roughly chopped carrots have already been fried.

Fry for another five minutes, stirring. During this time, peel the potatoes. Mix everything together: onion, garlic, pumpkin, carrots and potatoes in a saucepan.

Fill with water. There is no need to pour a lot of water. I poured 500 ml (that's two full 250 gram glasses). The fact is that the pumpkin will give a lot of juice and the soup will not be very thick.

Place the pan on the stove and cook until the potatoes are ready. It took me exactly 20 minutes.

Take a blender and puree the cooked vegetables along with the broth. At this stage I add salt to the puree soup. One teaspoon of salt was enough for me. You are guided by your taste. You can and should try the soup.

Stir and put back on the fire. Our task is to let the pumpkin puree soup warm up, but not allow it to boil. As soon as the first bubbles appear on the surface, immediately remove the soup from the heat.

You can pour into plates and serve. For example, with white bread crackers. Or with boiled shrimp (6-7 pieces per serving).

Bon appetit!

You can prepare various healthy dishes from pumpkin. Those who have already tried vegetable soup from it appreciated its taste. Pumpkin puree soups are dietary dishes that do not add extra calories, and at the same time are very satisfying.

In some countries, melons are the main component of the daily diet. In Russian villages, pumpkin is still revered as a nutritious and healing product. But it is also advisable for city residents to include it in their menu as often as possible.

To make the puree soup perfect, you need to choose a pumpkin with a bright orange color inside. The vegetable should have a pleasant fresh smell and be tasty when eaten raw.

The consistency of the soup should not contain lumps or grains. Therefore, some housewives additionally puree the dish with a blender or mixer.

Pumpkin soups are made not only with vegetables - you can use meat and mushroom broths (as you like). But one rule should be observed regularly - puree soups should not be prepared in excess.

To prevent the dish from losing its taste and nutritional properties, cook it immediately before consumption, calculating the ingredients for the required number of servings.

Pumpkin puree soup - simple recipes

Despite the fact that preparing puree soup takes a lot of time, it is worth treating yourself to this dish from time to time. There are many interesting recipes that can significantly diversify the lunch menu. And at least some of them should be included in your diet.

Pumpkin was once a staple on Russian tables. To make the soup from it satisfying, it was made thick and pureed. In the classic recipe, the dish is prepared with water in combination with milk:

• 800 g of pumpkin pulp is cut into cubes and placed in boiling water (0.5 l);
• sauté 2 tbsp in a frying pan. flour with the same amount of vegetable oil;
• the frying is diluted with hot milk (4 cups), brought to a boil and poured into a saucepan where the pumpkin is cooked;
• After boiling for 20 minutes, remove from heat;
• rub through a sieve and add salt to taste;
• adding another glass of hot milk and a piece of butter, use a blender or whisk to turn it into a fluffy mass.

The soup is served with aromatic croutons. For children, the dish can be seasoned with their favorite jam or fresh berries. Those who are on a diet can add some raisins or finely chopped dried apricots to a bowl of soup.

Pumpkin dishes go well with cream. This recipe suggests using this particular product for dressing. If the dish is included in the diet menu, then it is better to take a low-fat dairy product and follow these instructions:

• peeled pumpkin (0.5 kg) cut into small pieces;
• chop 1 onion;
• vegetables are placed in a saucepan and poured with a glass of strained chicken broth;
• Bring to a boil, cook over low heat for 15-20 minutes;
• After removing from the stove, use a mixer to turn the ingredients into puree;
• pour in a glass of cream, salt and pepper to taste;
• put in a water bath and simmer for another 10-15 minutes, adding a little nutmeg at the end.

Those who like to add grated cheese to their dishes will appreciate this recipe, which is shared by Italian chefs. Pumpkin is prepared according to the classics, adding the following points at the end:

• beat eggs (2 pcs.) along with grated cheese (3-4 tbsp) and breadcrumbs (2 tbsp);
• during the beating process, add salt, pepper and a little nutmeg to taste;
• the resulting mixture is added to the pumpkin soup, pureed through a sieve, with constant stirring;
• cook for another 5 minutes, then puree with a blender.

If desired, you can add chopped herbs to the soup during cooking. It is recommended to supplement the egg-cheese mash with garlic juice (in a small amount - solely for the smell).

Some people cannot imagine first courses without starchy tubers. In this recipe, two of the most nutritious vegetables complement each other perfectly. At the same time, the composition of the soup is surprisingly simple:

• 3-4 medium potatoes are cut lengthwise into quarters and filled with cold water (3 cups);
• when the water boils, add salt to taste, add sugar (2 tsp);
• add pumpkin pieces (0.5 kg), season with butter and cook for half an hour;
• bread is cut into small cubes and fried in oil (butter);
• croutons are placed in the soup, stir well and simmer for another 1-2 minutes;
• the resulting mass is filtered through a colander;
• beat the thick mixture with a blender, diluting it with hot milk until it becomes thick like sour cream.

Season the pumpkin and potato puree soup with butter and place on portioned plates.

With bacon

This recipe is taken from Canadian cuisine, where pumpkin is revered in the same way as potatoes are in Belarus. People in this country also love dishes with bacon. It is not difficult to prepare:

• pumpkin pieces (1 kg) are poured with hot broth (4 cups) and boiled for a quarter of an hour;
• a head of onion, the white part of leek stalks (with 2 pcs.), celery greens, sweet pepper (1 pod), tomatoes (2 pcs.) are chopped and simmered in vegetable oil, dusted with flour (1-2 tbsp);
• chopped bacon (100 g) is fried in a dry frying pan until golden brown;
• put the prepared roast into the pan with the pumpkin,salt, pepper and cook for another 10 minutes.
• The prepared vegetables in this recipe do not need to be rubbed through a sieve - it will be enough to use a blender and puree them.
• then it is recommended to add a little cream and heat again;
• Pour pumpkin soup into bowls, add bacon and garnish with herbs if desired.

Another recipe from the shores of the Mediterranean will be a worthy addition to the dinner table. Seafood goes well with melons. The result is an unusual dish that can be served to guests at the festive table. And they prepare it like this:

• leek stalks 5 cm long and 2 cloves of garlic are finely chopped and lightly fried in butter;
• pumpkin cubes (0.5 kg) are mixed with onions and placed in a pan;
• salt to taste, add a little chicken broth and simmer for 5 minutes;
• Peel the tomato and cut into cubes;
• tomato and chopped celery are added to the pumpkin;
• pour in another glass of broth and simmer for 20 minutes;
• the finished mass is pureed; if the soup turns out thick, you can add a little more broth;
• Blanch the peeled shrimp in salted water for 1-3 minutes;
• The seafood is placed in a colander and lightly squeezed to remove the water.

The present puree soup is laid out on portioned plates. Place whipped cream in the center for decoration and a few shrimp on top. The combination of red and orange (according to the designers) lifts your mood and promotes appetite.

Zucchini and pumpkin are related vegetables. Therefore, they can be safely combined in one dish. This recipe suggests taking the same amount of melons (0.5 kg each) and starting cooking:

• vegetables are cut into cubes and boiled in salted water;
• after 10 minutes, add rice or semolina (2 tbsp);
• cook, stirring for another 5-10 minutes and remove from heat;
• rub through a sieve;
• add hot milk, a cube of butter and finely chopped herbs;
• puree with a blender and simmer for a few more minutes.

When serving, the soup can be topped with cream or sprinkled with grated cheese. Other variations in the design of the dish are possible (it all depends on the hostess’s imagination).

Diet recipe

Pumpkin itself is already a dietary product, as are dishes prepared from it. This recipe suggests adding 3 types of cereals (oatmeal, barley and pearl barley) to the soup, taken in equal quantities. The cooking algorithm is as follows:

• a mixture of cereals (1 cup) is washed with cold water and placed in a clay pot;
• pour a glass of water and place in the oven, remembering to stir periodically;
• boil pumpkin pieces (1 kg) in small quantities until completely softened;
• separately rub the prepared porridge and cooked pumpkin through a sieve;
• combine, dilute with hot milk and beat with a blender.

Since this puree soup is dietary, salt is not recommended. But you can sweeten the dish a little with honey. A handful of dried fruits would be an excellent addition to the soup.

With ginger

Continuing the theme of Italian cuisine, you can use the spicy root to make puree soup (for those who love it). They act according to the usual recipe:

• chopped pumpkin (0.5 kg) is poured with boiling water and cooked for 20 minutes under the lid;
• carrots and onions (1 piece each) are fried in olive oil;
• grated ginger root (a small piece) is added to the soup along with the frying;
• puree the mass in a blender and return to the pan;
• Add salt and pepper to taste and simmer over low heat for another 10 minutes.

The soup turns out aromatic and hot in taste. But Italian men love this dish not only because of its tasting qualities - ginger is an excellent aphrodisiac that allows you to always be in good shape.

With apples and walnuts

Soup made from pumpkin alone is good on its own. But the fruit and nut addition will add unusually pleasant notes to the taste. And you can achieve this by doing the following:

• pour refined oil into a thick-bottomed pan and add chopped red onion (1 piece);
• when it softens, add peeled apple cubes (2 pcs.) and pumpkin (0.7 kg); you can also add a couple of sprigs of thyme;
• tint for several minutes while stirring;
• pour in broth (0.4-0.5 l) and simmer for 15 minutes;
• add halves of walnuts (6-8 pieces) and several grains of allspice;
• after 10 minutes, remove from heat and puree;
• Now add cream (120 ml) to the mixture and, bringing it to a boil, remove from the stove.

You can use any broth in this recipe. But if you are preparing a dietary dish, then it is better to prepare the vegetable dish in advance, since the nuts included in the composition already significantly saturate the puree soup.

Young pumpkins are often stuffed and baked in the oven. A more mature vegetable can be used as a container for preparing puree soup (by the way, previously pumpkins were often used as cooking pots and buckets for storing water).

For this recipe, choose a ripe, but not sufficiently hardened round pumpkin and perform the following steps:

• cut off the “lid” from the vegetable and remove the pulp with a spoon;
• Having removed the core with seeds, the pulp is crushed;
• add pieces of cauliflower fried with onions;
• the mass is salted and peppered to taste, and other spices are added if desired;
• diluting a little with broth, the mixture is pureed;
• olive oil is mixed with crushed garlic and coated with the inner walls of the pumpkin “saucepan”;
• The pumpkin is filled with filling, covered with a “lid” and sent to the oven.

In half an hour the soup will be ready. If there is a lot of filling and it all doesn’t fit, then you can use the leftover puree to make vegetable pancakes, adding a little flour and eggs.

Conclusion

Each of the above recipes differs significantly from each other, despite the fact that they are based on the same product. This suggests that pumpkin is versatile in its uses and goes well with any ingredients. But it is better to serve soup at the table not with freshly baked bread, but with golden-brown toasted croutons, greased with butter.

Many affordable vegetables are healthier than expensive delicacies. These also include pumpkin, which our ancestors treated with great respect. Almost every home prepared all kinds of dishes from it. Not all modern housewives treat pumpkins with the same respect as their grandmothers and great-grandmothers. Not every family has pumpkin dishes on the table. The reason is often that novice cooks do not know many recipes for preparing dishes from this vegetable. Don’t think that you can only cook porridge from it. First courses made from pumpkin are no less tasty and delicious than those made from cauliflower, broccoli and similar products. Pumpkin puree soup with cream can change your idea of ​​the “queen of the vegetable garden”: after trying it, you will almost certainly begin to include it often in the family menu.

Cooking features

Compared to other vegetables, pumpkin takes quite a long time to boil, but this should not stop the cook who wants to feed his household with a delicious and sophisticated puree soup from this vegetable. The cooking process itself is not very difficult; even an inexperienced housewife can handle it.

• Do not choose thick-skinned pumpkin for making puree soup: it has coarse fibers and takes a long time to boil. Muscat varieties with delicate pulp are most suitable for creamy soup.
• Considering that pumpkin takes longer to cook than other vegetables, it is added to the soup first or cooked separately. In the latter case, it would be a good idea to bake this vegetable - this way the pumpkin will retain the maximum amount of nutrients.
• To obtain a creamy consistency, the products included in the dish are crushed to a puree. This should be done after they have boiled sufficiently. Previously, to prepare puree soup, vegetables were rubbed through a sieve. Today you can also go this route, but this option is very labor-intensive. Using a blender helps simplify the task.
• Do not neglect recommendations for the use of household appliances. A common mistake is turning on an immersion blender too early or too late: at the moment it is immersed in liquid and removed from it, the rotating knives splash the dish.
• Pumpkin puree soup can be given a thicker consistency by adding potatoes or brewing it with flour. Dilute the soup with broth, milk or cream. Cream not only helps to make the soup the optimal consistency, but also gives the dish a delicate creamy taste.
• Cream is added to the soup last. After their introduction, the finished dish must be heated over low heat to sterilize it. There is no need to boil it: this can cause the cream to curdle, ruining the appearance of the dish.

Serve creamy pumpkin puree soup with croutons. You can make them yourself by drying slices of bread in the oven or in a frying pan. When using store-bought crackers, it is better to give preference to those that have the most neutral taste.

Classic recipe for creamy pumpkin soup

• pumpkin pulp – 0.6–0.7 kg;
• carrots – 150 g;
• onions – 100 g;
• garlic – 5 cloves;
• potatoes – 0.3–0.4 kg;
• broth or water – 1.5 l;
• vegetable oil – 40 ml;
• pumpkin seeds – 40–50 g;
• cream (fat) – 100–150 ml;
• salt, spices - to taste.

Cooking method:

• Peel the pumpkin, remove the pulp and seeds. Cut the rest into small cubes (about 1 cm).
• Peel and cut the potatoes into medium-sized pieces.
• Scrub the carrots, rinse, dry with a napkin and grate coarsely.
• Remove the peel from the onion and cut into small pieces.
• Peel the garlic and chop finely with a knife.
• Pour oil into the bottom of the pan in which the soup will be cooked.
• Heat it up, add onion and garlic. Fry them over low heat until they become translucent.
• Add carrots. Cover the pan with a lid and saute the vegetables for 5 minutes.
• Place the pumpkin and fill it with water or broth. 5 minutes after the liquid has boiled, add the potatoes.
• Cook for half an hour or a little more until all the vegetables are completely soft.
• Puree the contents of the pan using a blender.
• Add salt, spices, cream.
• Heat the soup over low heat until it begins to simmer. Remove the pan from the stove.
• Roast the pumpkin seeds (hulled) in a dry frying pan.

When serving, sprinkle the soup poured into bowls with pumpkin seeds and serve the croutons separately.

Pumpkin soup with cream and ginger

• pumpkin pulp – 0.4 kg;
• onions – 0.2 kg;
• carrots – 0.3 kg;
• water – 1.2 l;
• cream (fat) – 150 ml;
• olive oil – 30 ml;
• ginger root – 15 g;
• garlic – 4 cloves;
• salt, pepper, fresh dill - to taste.

Cooking method:

• Peel the pumpkin, cut into small cubes or grate coarsely. The more you grind it, the faster it will cook.
• Remove the skin from the onion and chop it finely.
• Peel the carrots and chop them in the same way as the pumpkin.
• Cut the garlic into thin slices.
• Peel the ginger and cut a piece of the desired size. Grind it with a grater or blender.
• Heat oil in a saucepan and add vegetables. Fry them for 5-10 minutes, depending on the size of the pumpkin and carrot pieces.
• Fill with water and bring to a boil. Cook for 10–20 minutes. 5 minutes before cooking, add ginger, salt and pepper.
• Grind the contents of the pan using an immersion blender.
• Thin the soup with cream and return to the stove. Bring to a boil over low heat and remove from heat.
• Chop the dill and sprinkle it on the dish when serving.

The soup prepared according to this recipe has a piquant taste and is pleasant to eat in the cool season. The dish has an appetizing orange color and is tender and tasty. Goes well with garlic croutons and donuts.

Pumpkin soup with cream and salmon

• pumpkin pulp – 0.5 kg;
• salmon fillet – 0.4 kg;
• potatoes – 0.5 kg;
• carrots – 100 g;
• onions – 100 g;
• hard cheese – 100 g;
• butter – 40 g;
• olive oil – 20 ml;
• cream (fat) – 100 ml;
• walnut kernels – 100 g;
• water - as much as needed;
• salt, pepper, dill, cinnamon, nutmeg - to taste.

Cooking method:

• Peel the pumpkin and cut into small slices.
• Grease a baking dish with butter and place the pumpkin on it. Drizzle with remaining butter.
• Grind the cheese and pour it over the pumpkin.
• Place the pan in an oven preheated to 180–200 degrees and bake for 15–25 minutes, depending on the type of pumpkin and the size of its pieces. Remove from oven.
• Cut the peeled carrots into small cubes or circles.
• Peel the onion and chop finely.
• Heat vegetable oil in a frying pan and fry the onion in it until golden brown.
• Wash the salmon fillet. Place in boiling water and cook for 15–20 minutes. Remove the fish pieces from the pan and divide into portions.
• Peel the potatoes, cut into medium-sized cubes, cover with water.
• Add carrots, bring to a boil.
• Cook the vegetables until they are soft.
• Transfer the cooked vegetables and onions to a blender jar or container in which you usually blend and blend foods.
• Place the baked pumpkin in there.
• Add spices and a glass of vegetable broth.
• Fry the nuts in a dry frying pan, crush them using a masher, and add to the rest of the ingredients.
• Using a blender or any other method, turn the vegetables into a homogeneous mass. Dilute with vegetable broth to the desired consistency. Add salt to taste.
• Add cream, stir. Pour into a saucepan, add the fish pieces and bring to a boil, but do not boil.

When laying out the soup on plates, make sure that everyone gets approximately equal amounts of salmon. This delicious soup can be served not only for a family dinner - it would not be a shame to offer it to guests.

Pumpkin puree soup with cream has a pleasant taste and delicate consistency. The presence of several completely different recipes for this dish allows you to find an option that will please even the pickiest gourmet.