Classic pumpkin puree soup - 10 step by step recipes

Delicate pumpkin puree soup according to proven classic recipes leaves no one indifferent. This dish becomes popular closer to autumn, when the pumpkin harvest is harvested, and you need to cook something for lunch every day. This soup is versatile and easy to prepare.

Classic Pumpkin Cream Soup

Delicious vegetable puree pumpkin soup can be eaten even by vegetarians, because the recipe does not use meat. Be sure to add plenty of seasonings, you can choose your favorites or follow the recipe. This soup should be savory and spicy. You need to buy cream from 30% fat.

Cooking time: 1 hour.

Servings: 8.

• 
  Preheat the oven to 190 degrees. Remove the peel from the pumpkin, remove the seeds. Cut the pulp into small pieces. Cover a baking sheet with a baking mat, salt the pumpkin, pepper and olive oil. Bake the pumpkin until soft, about 15-20 minutes.
• 
  Peel and chop ginger, garlic and onion. In a thick-walled saucepan, heat the butter, add half the ginger, chopped garlic and onion, and fry until soft for about 5 minutes.
• 
  Add cold water (1 L) to a saucepan, bring to a boil and season with salt. Place pumpkin in boiling water and cook for 20 minutes. Beat the finished mass with an immersion blender until smooth.
• 
  While cooking the soup, fry the remaining ginger in olive oil for about 2-3 minutes. Sprinkle with paprika powder, remove from heat and cool slightly.
• 
  Whisk in cold heavy cream until stiff peaks. Season with salt, stir in fried ginger with paprika, gently stirring with a spatula from bottom to top.
• 
  Pour the puree soup into bowls, put some whipped hot cream in each of them. Sprinkle lightly with freshly ground black pepper and serve.

Bon Appetit!

Step-by-step recipe for making pumpkin puree soup with chicken

Chicken puree soup with pumpkin and sweet bell pepper turns out to be rich, satisfying and very nutritious. This soup can be used for colds, the presence of onions, garlic, chicken and spices in the dish has a beneficial effect on the body.

Cooking time: 1 hour.

Servings: 8.

Ingredients:

• Chicken - 300 g;
• Pumpkin - 780 g;
• Tomatoes - 0.5 kg;
• Sweet Bulgarian pepper - 1 pc.;
• Onions - 2 pcs.;
• Garlic - 2 cloves;
• Carrots - 180 g;
• Bay leaf - 2 pcs.;
• Greens - 8 g;
• Peppercorns - 5 pcs.;
• Salt, black pepper - to your liking.

Cooking process:

1. Boil chicken broth: add water to the chicken and let it boil. Remove foam, add salt and bay leaves, peppercorns, whole peeled washed carrots. Reduce heat to low and cook for about 45 minutes. At the end of cooking, remove the bay leaf and peppercorns from the pan.
2. At the same time, heat the oven to 200 degrees, cut the pumpkin pieces into large cubes, cut the tomatoes, onions and peppers in the same way, from which you need to remove the seeds. Grease a baking sheet with vegetable oil, spread vegetables on it.Sprinkle with finely chopped herbs, chopped garlic clove. Bake for about 35 minutes, opening the oven from time to time and stirring.
3. Remove the pieces of vegetables from the baking sheet and put them in a saucepan, add the carrots that were boiled in the broth, one peeled garlic clove and about 60-70 ml of broth. Cut the chicken into small pieces and also add to the vegetables.
4. Using an immersion blender, punch the vegetables with meat until a smooth smooth puree is obtained.
5. Pour the rest of the broth into the puree, bring to a boil. Cook over moderate heat, stirring constantly and not allowing it to burn, until the moisture evaporates to the desired consistency of the soup.
6. Serve hot chicken pumpkin soup.

Bon Appetit!

How to make a delicious pumpkin cream soup with milk?

Soup in the form of pumpkin puree with the addition of milk turns out to be very tender, it is perfect as a first course for young children. As a greenery, ordinary dill goes well with this dish.

Cooking time: 1 hour.

Servings: 4.

Ingredients:

• Pumpkin - 360 g;
• Milk - 100 ml;
• Butter - 3 tbsp. l .;
• Onion - 1 head;
• Vegetable broth - 400 ml;
• Garlic - 1 wedge;
• Peeled pumpkin seeds - 30 g;
• Sunflower oil - 2 tbsp. l .;
• Nutmeg - 1 pinch
• Dill - 6 g;
• Salt to your liking.

Cooking process:

1. Peel and rinse the garlic and onion in cold water. Cut the onion into half rings, cut a clove of garlic lengthwise.
2. Fry vegetables in sunflower oil until soft, remove the garlic and discard, it is no longer needed.
3. Remove the peel from the pumpkin, remove the fibers and seeds. Cut the pumpkin into slices.
4. Add pumpkin, salt, nutmeg and water to the pan with vegetables, simmer until all ingredients are soft.
5. Transfer the contents of the pan to a saucepan, pour in the broth, milk and melted butter. Punch with an immersion blender until completely homogeneous, you can rub through a sieve.
6. Bring the puree soup to a boil and remove from the stove.
7. Wash the dill, dry it and chop finely with a knife. Send peeled pumpkin seeds for 5 minutes. in an oven preheated to 170 degrees. Cool and chop with a sharp knife into small pieces. Pour the finished hot pumpkin first course into plates, garnish with herbs and pumpkin seeds.

Bon Appetit!

Pumpkin cream soup with cheese and croutons

The classic pumpkin puree soup includes the addition of cheese and croutons, as this dish is served in many restaurants. Garlic croutons need to be made on their own on the basis of a loaf, it will not take much time.

Cooking time: 45 min.

Servings: 3.

Ingredients:

• Pumpkin - 320 g;
• Hard cheese - 40 g;
• Potatoes - 2 pcs.;
• Garlic - 3 cloves;
• Onions - 1 pc.;
• White bread - 2 slices;
• Carrots - 0.5 pcs.;
• Butter - 35 g;
• Turmeric - 1 tbsp l .;
• Fatty sour cream - 2 tbsp. l .;
• Dried oregano - 1 tsp;
• Salt - 1 tsp;
• Dill - 9 g.

Cooking process:

1. Prepare soup products: peel onions, garlic, carrots and potatoes, peel the pumpkin.
2. Cut the peeled pumpkin into large cubes, and cut the potatoes in the same way.
3. Cut carrots and onions into small cubes.
4. Pour 1 liter of water into a saucepan, bring it to a boil. Put carrots, onions, pumpkin and potatoes in water, cook until tender.
5. Cut the crust from the loaf slices, cut the crumb itself into cubes.
6. Dissolve the butter in a frying pan.
7. Finely chop the garlic or grate. Put the loaf cubes in a frying pan with butter, fry until the pieces dry out. In 1 min. before the end of frying, put the garlic and stir.
8. Cut the cheese into cubes, rinse the dill, dry and chop finely.
9. Remove the pot with vegetables from the stove, drain off excess water, so as not to get too thin soup. Add salt, turmeric and oregano to a saucepan. If desired, you can add quite a bit of ground red pepper.
10. Punch the soup until smooth with a hand blender. You can add some pumpkin seeds or walnuts.
11. Put sour cream in the finished soup, mix.
12. Pour the hot puree soup into separate clay bowls.
13. Add cheese cubes and herbs immediately.Place the bowl in a preheated oven for 10 minutes to melt the cheese.
14. Sprinkle the final version of the soup with garlic-flavored croutons.

Bon Appetit!

Aromatic pumpkin soup with shrimps

The combination of shrimp and pumpkin is not the most traditional, but very successful. The addition of chickpeas makes this soup incredibly satisfying and nutritious, because chickpeas are one of the protein record holders. Hard cheese gives the soup a pleasant creamy-cheese aftertaste.

Cooking time: 2 hours 30 minutes.

Servings: 4.

Ingredients:

• Peeled pumpkin - 420 g;
• Boiled shrimps - 200 g;
• Chickpeas - 200 g;
• Garlic - 2 cloves;
• Hard cheese - 110 g;
• Rosemary - 1-2 pinches;
• Nutmeg - 1 g;
• Onions - 0.5 pcs.;
• Sunflower oil - 2 tbsp. l .;
• Salt - to your liking;
• Ground black pepper - 1 g.

Cooking process:

1. Pour chickpeas with cold salted water and leave overnight. Drain the water in the morning, pour in a new one, add a little salt and boil for 2 hours until soft. Drain the water.
2. Pour vegetable oil into a saucepan and heat. Peel and rinse the onion and garlic. Cut the onion into half rings, chop the garlic into cubes. Saute vegetables and spices in oil until soft.
3. Remove the peel from the pumpkin, remove the seeds and weigh the required amount. Cut the pumpkin into cubes, fry with vegetables for 6-7 minutes. Peel and boil the shrimp.
4. Add chickpeas to the contents of the pan, leave part of it to decorate the finished dish.
5. Stir the ingredients and add hot water (400-600 ml) to them. The water should cover the chickpeas with the pumpkin. Cover and cook for 10 minutes. after boiling.
6. Add salt, grind and add pepper, nutmeg. Punch the mass with a hand blender.
7. Pour the mashed potatoes again into a saucepan, add finely grated cheese, stir until the cheese is melted. Leave a part for decoration.
8. Pour the ready-made puree soup into plates, add a part of boiled shrimp, the rest of chickpeas and a little grated cheese to each.

Bon Appetit!

How to cook a delicious pumpkin soup in a slow cooker?

Creamy pumpkin puree soup in a slow cooker is good not only for the speed and simplicity of preparation, but also because you do not have to spend money on expensive fatty cream, ordinary inexpensive cream with a fat content of 10% will do.

Cooking time: 1 hour.

Servings: 3.

Ingredients:

• Pumpkin - 440 g;
• Chicken broth - 440 ml;
• Garlic - 2 cloves;
• Carrots - 1 pc.;
• Butter - 35 g;
• Salt, spices - to your liking;
• Cream 10% - 110 ml.

Cooking process:

1. Cut the peeled carrots and pumpkin into cubes, peel the garlic. Put butter and diced carrots on the bottom of the multicooker bowl. Set the simmering mode, close the lid and simmer for about 20 minutes, until the carrots are tender.
2. Finely chop the garlic with a knife or finely grate.
3. Add garlic to the bowl with carrots and continue cooking while stirring.
4. Put the pumpkin in a slow cooker to the carrots and pour everything with broth. Set the Soup program and cook with the lid closed for about 40 minutes.
5. When the program stops working, open the lid of the multicooker and puree the soup with an immersion blender until it is completely smooth.
6. Pour cream into the soup.
7. Stir the dish, add salt and seasonings if necessary.
8. Pour the finished dish into portioned tureens and serve hot, garnished with pumpkin seeds, sesame seeds or herbs if desired.

Bon Appetit!

Delicious pumpkin soup, cooked in broth

If broth remains after boiling the chicken, you can cook a delicious pumpkin soup with honey and thyme on it. The taste is very versatile, with sweet, spicy and salty notes.

Cooking time: 30 min.

Servings: 4.

Ingredients:

• Freezer pumpkin - 210 g;
• Onion - 1 head;
• Butter - 140 g;
• Chicken broth - 170 ml;
• Leeks - 130 g;
• Lemon - 0.5 pcs.;
• Honey - 1 tbsp. l .;
• Bay leaf - 1 pc .;
• Thyme - 3 branches;
• Black pepper, salt - to your liking.

Cooking process:

1. Dissolve a third of the butter in a saucepan.Chop the leeks and onions, and add slices to butter, salt and leave to sauté, stirring from time to time.
2. When the onion is fried, you need to put frozen pumpkin to it, pour everything with hot broth, put bay leaf and honey. Cook over medium heat for 5 minutes. until the pumpkin is done.
3. Punch the finished pumpkin puree soup in a blender until completely homogeneous, taking out the bay leaf from it. Taste, add more salt, grind black pepper and add a pinch. Pour in the juice of half a lemon and purée again with a blender.
4. Separately in a saucepan, melt the remaining butter, remove the leaves from 3 sprigs of thyme. When the oil boils, throw the thyme leaves into it and reduce the heat. Heat the spice in oil for about 1 minute.
5. Pour the soup into bowls, add 1 tbsp each. l. oil flavored with thyme. Serve with croutons or a slice of black rye bread.

Bon Appetit!

Spicy pumpkin soup with ginger

On a cold autumn or winter evening, an unusual spicy pumpkin soup with carrots and ginger will perfectly warm and give a boost of energy. Chili pepper is added to the first course according to the recipe, its spiciness is softened by butter and cream.

Cooking time: 55 min.

Servings: 6.

Ingredients:

• Pumpkin - 620 g;
• Onions - 160 g;
• Ginger root - 1 piece (4 cm long);
• Carrots - 200 g;
• Garlic - 4 cloves;
• Chili pepper - 1 pod;
• Dried paprika - 4 g;
• Tomato puree - 110 g;
• Milk - 1 l;
• Fat cream - 200 ml;
• Butter - 2 tbsp. l .;
• Olive oil - 2 tbsp. l .;
• Spices - to your liking;
• Salt, sugar - to your liking;
• White and black sesame seeds - for decoration.

Cooking process:

1. Remove the husk from the garlic, chop finely. Wash the pepper, remove the seeds, cut into cubes. Scrape off the skin from the ginger root, chop it finely. Grind ginger, pepper and garlic in a mortar. Peel the onion, chop finely. Mix 2 types of butter in a deep saucepan and melt. In oil, fry the onion and the ingredients from the mortar over low heat until the onion is transparent. Now you can add curry, coriander or cumin to the contents of the pan.
2. Cut the peeled and washed carrots into thin strips or grate coarsely. Transfer carrots to a saucepan with vegetables and fry for about 15 minutes. over medium heat.
3. Remove the peel from the pumpkin, remove the seeds and pulp. Grate pieces of pumpkin on a coarse grater, add to the pan.
4. Pour milk into the pumpkin, bring to a boil and reduce heat.
5. Season the future soup with tomato puree and paprika powder, salt to your liking, add a little granulated sugar to maintain the balance of sweetness and salt.
6. Boil the soup over low heat for about 40 minutes, then add heavy cream to the mass, bring to a boil again. Remove from stove.
7. Cool slightly and chop the soup until puree with a hand blender.
8. Pour the puree soup into cups, sprinkle with sesame seeds of two colors, serve with a slice of fresh bread.

Bon Appetit!

Flavored pumpkin puree soup with coconut milk

A fragrant pumpkin soup with coconut milk and cream, complemented by pieces of Camembert cheese, emphasizing the sweet bright taste of pumpkin. If you can't find sesame oil, you can replace it with olive oil.

Cooking time: 35 min.

Servings: 3.

Ingredients:

• Pumpkin - 0.5 kg;
• Coconut milk - 110 ml;
• Fat cream 33% - 70 ml;
• Onions - 2 pcs.;
• Pumpkin seeds - 90 g;
• Camembert cheese - 110 g;
• Sesame oil - 1 tbsp l .;
• Sunflower oil - 4 tbsp. l .;
• Salt - to your taste;
• White pepper - to your liking.

Cooking process:

1. Peel the pumpkin, cut into cubes, removing the fibers and seeds. Peel the onions and cut into medium-sized cubes. First fry the onion in sunflower oil until soft and golden, then add the pumpkin pieces, salt. Pour a little water into the vegetables, simmer over medium heat for about 20 minutes, stirring occasionally.
2. Transfer the prepared vegetables to a blender bowl, pour in sesame oil, heavy cream. Punch with a blender until smooth (puree state).
3. Pour the resulting smooth mass into a saucepan, put on moderate heat.Add coconut milk, cook for about 5 minutes, not forgetting to stir. Season the soup with salt and pepper to your liking.
4. Put the peeled pumpkin seeds on a baking sheet and send for 5 minutes. in an oven preheated to 170 degrees. Cut the cheese into small pieces in the shape of triangles.
5. Pour the puree soup brought to a boil into portioned tureens, garnish with slices of cheese and seeds. Add a couple of drops of coconut milk and serve hot.

Bon Appetit!

Diet pumpkin soup puree (pp recipe)

Light dietary vegetable soup, in which there is no cream and an abundance of butter and cheese. Such a dish will allow you to eat deliciously during a diet and diversify your menu with new tastes.

Cooking time: 55 min.

Servings: 4.

Ingredients:

• Pumpkin - 450 g;
• Onions - 1 pc.;
• Potatoes - 2 pcs.;
• Beets - 1 pc.;
• Carrots - 1 pc.;
• Olive oil - 35 ml;
• Lemon juice - 1.5 tbsp. l .;
• Granulated sugar - 1 tbsp. l .;
• Salt to your liking.

Cooking process:

1. Rinse the pumpkin, remove the cap from one side. Take out the pulp with a spoon, remove the fibers with seeds.
2. Cut the pumpkin pulp into small pieces with a knife.
3. Pour olive oil into a saucepan, add pumpkin. Fry the pumpkin until soft, add a little water if necessary.
4. Cook carrots and potatoes in their skins. While the vegetables are cooking, place the pumpkin on top of the pot to steam the inside out (to completely remove the pulp).
5. Chop the onion into small pieces and fry in vegetable oil until golden brown.
6. Boil the beets, peel, cut into cubes and fry in oil with salt and lemon juice. When all the moisture is gone, add granulated sugar. Fry for about 3-5 minutes.
7. Cool the pumpkin, which has been steamed in a saucepan, completely scrape off the remaining pulp.
8. Peel and chop the carrots and potatoes, add all the pumpkin, salt, spices to your liking and fried onions. Punch with a hand blender until smooth. If the mixture is very thick, add water from the vegetable broth. Pour the pumpkin puree soup into bowls and sprinkle with slices of caramelized beetroot when serving. Serve with buckwheat or rye bread.

Bon Appetit!