Recipe for pumpkin soup from Yulia Vysotskaya. Delicious pumpkin soup from Yulia Vysotskaya. How to choose a dress according to your figure

Such creamy dishes can be found in any restaurant, they are cooked at home mainly for children. However, adults may also like pumpkin puree soup. The main thing is to learn how to cook it correctly, then the dish will come out tasty, appetizing and fragrant.

How to make Pumpkin Soup

The dish is prepared in different variations: using only pumpkin as the main component or combining it with other vegetables, mushrooms, meat or fish. Some chefs even flavor soups with fruits and dried fruits, coconut milk, spirits (wine, cognac, whiskey, etc.), nuts and sesame seeds. Of the spices for pumpkin cream soups, sage, rosemary, oregano, red pepper, basil, cardamom, paprika, turmeric, ginger, nutmeg are ideal.

How to make pumpkin puree soup? Many people are interested in the answer to this question. Despite the variety of recipes, pumpkin puree soups have the same cooking technology: first, vegetables are baked, boiled or stewed, then they are combined with broth and chopped with a blender. The result is a hearty, vitamin-rich, nutritious, low-calorie meal. However, in order for the pumpkin soup to acquire a pleasant taste, you must follow a few rules:

all components must be fully prepared, the meat is removed from the bones and disassembled into small pieces;
you can improve the taste of a dish by adding a dairy product to it (cheese, butter, milk or cream);
You can extend the shelf life of the soup by boiling it again after turning the finished vegetables and meat into puree.

Pumpkin Soup Recipes

It is known that pumpkin is one of the most useful vegetables and is harmoniously combined with many other fruits. Its regular use helps to maintain a normal metabolism, promotes good intestinal motility, improves mood. Pumpkin diet puree soup is an ideal choice for people who want to lose weight, as a vegetable dish saturates the body well, having a very low calorie content. Below are recipes for simple and quick pumpkin cream soups.

With cream

A unique feature of this dish is a bright, recognizable taste. Pumpkin puree soup from Yulia Vysotskaya is combined with any additional ingredients, so do not be afraid to experiment and add something of your own to the recipe. The finished product is stored in the refrigerator for a long time, so busy housewives can immediately make it in large quantities. How to cook pumpkin soup?

Ingredients:

pumpkin pulp without seeds - 300 g;
the bulb is large;
potatoes - 2 pcs.;
garlic clove;
cream - ½ tbsp.;
dry white wine - 100 ml;
olive oil - 2 tbsp. l.;
chicken broth - 1 l;
dry and grated ginger - 1 tsp;
other spices.

Cooking method:

Peeled potatoes, peeled pumpkin, cut into cubes.
Finely chop the onion and garlic and fry them together in a thick-bottomed saucepan for 2-3 minutes.
Add potatoes, pumpkin to the container, brown for a short time, pour vegetables with wine, meat broth. Season the dish with ginger and other spices.
After 25 minutes, bring the puree soup to the desired consistency using a blender / food processor. Pour the cream into the mass, boil the soup again, decorate it with herbs, season with sour cream.

With chicken

A hearty and tasty pumpkin puree soup with chicken will serve as an ideal meal in the cold season. It is not a shame to serve such a dish to guests, and you can do it right in the pumpkin - this will give the cream soup an interesting look. Garlic or tomato croutons, toast or crackers, which are cooked very quickly, will be a great addition to the soup. How to cook pumpkin cream soup?

Ingredients:

chicken fillet - 0.5 kg;
basil - 2 branches;
egg;
pumpkin - up to 900 g;
pumpkin seeds;
dill - 1 bunch;
33% cream - 1 tbsp.;
seasonings.

Cooking method:

Remove the skin from the pumpkin (it is convenient to peel with a knife, this should be done thinly).
Heat medium-sized pieces of fruit in the microwave for 5 minutes or boil until tender. After you need to grind the vegetable with a blender.
In a homogeneous mixture of chicken fillet (it must be chopped separately with a meat grinder or blender), beat the egg, add herbs, seasonings.
Boil a liter of water / broth, forming meatballs from the resulting mass, place them in a boiling liquid with a spoon.
Boil the meatballs for 5 minutes, then add pumpkin puree here and cook the dish for another 7 minutes.
Pour the warmed cream into the pan and remove from the stove after a couple of minutes, without letting the soup boil.
Roast the peeled pumpkin seeds, sprinkle them with delicious puree soup, poured into bowls.

In a slow cooker

Light and nutritious, tasty, bright pumpkin puree soup in a slow cooker will protect against autumn blues, saturating the body with useful substances. This dish strengthens the immune system and helps to stay in good shape, while its preparation takes a minimum amount of time. More suitable food during the period of beriberi is not found. Below is a recipe for pumpkin puree soup in a slow cooker with a photo.

Ingredients:

pumpkin pulp without seeds, peel - 0.3 kg;
butter - 50 g;
carrot;
oil for frying;
onions - 2 pcs.;
potatoes - 4 pcs.;
cream of medium fat content - 0.4 l .;
garlic cloves - 2 pcs.

Cooking method:

Chop the peeled vegetables.
On the appliance, activate the "Baking" option, grease the bowl with oil and place garlic, onions, carrots, pumpkin pulp, and potatoes in it. Cover the multicooker with a lid.
When the signal sounds, the device should be switched to extinguishing mode.
After an hour, the stewed vegetable mixture must be poured into another bowl and chopped with an immersion blender.
Next, slowly add the cream while continuing to beat the mixture. If the puree soup comes out thick, dilute it with boiled milk or water and boil again.

With cheese

Since pumpkin soup contains fat-soluble components, it is important to improve their absorption by the body. To this end, the dish is diluted with milk, ghee, cream. Gourmets, however, prefer pumpkin cream soup with cheese, and you can use different varieties. Various spices help to reveal the taste of the ingredients of such a dish: black pepper, bay leaves, rosemary, sage, ginger. How to make pumpkin soup?

Ingredients:

the bulb is large;
garlic cloves - 3 pcs.;
pumpkin pulp - 0.7 kg;
spices to choose from;
cream 11% - 1 tbsp.;
low-fat sour cream - 4 tbsp. l.;
olive oil - 3 tbsp. l.;
parmesan cheese - 70 g.

Cooking method:

Finely chop the onion, garlic, fry the vegetables in a thick-walled saucepan (enough for 3 minutes).
Pumpkin should be cut into small cubes, add to the onion and garlic. After 5 minutes, add a little water to the ingredients when it boils, reduce the intensity of the fire and cook the pumpkin until softened (it takes an average of 12 minutes).
Using a blender, beat the ingredients to the consistency of gruel, boil the mixture, pour in the cream, season and hold on the stove for 3 minutes.
After removing the pan from the stove, close it, let the dish brew for 20 minutes, then sprinkle with grated cheese (if you have chosen a different, softer kind of cheese, you can freeze it first and then rub it for convenience).

With shrimps

Cooking such a dish is not very difficult, the recipe has been repeatedly tested by chefs, so you don’t have to worry about the taste results. Pumpkin shrimp soup should be cooked on the basis of broth (chicken is better, but meat can also be used), while you will get a more satisfying version of the dish. Below is a detailed description with a photo of how to cook pumpkin cream soup at home.

Ingredients:

the bulb is small;
pumpkin without seeds, peel - 0.4 kg;
vegetable oil;
potatoes - 2 pcs.;
cream - 1 tbsp.;
vegetable / chicken broth - 0.7 l;
peeled shrimp - 0.2 kg;
chilli;
green onion feathers - 3 pcs.;
seasonings.

Cooking method:

First, chop the vegetables: onions in small cubes, pumpkin and potatoes in large ones.
Vegetables are placed in a saucepan with preheated oil.
Next, pour the broth into the vegetables, cook them until they become soft, then puree and pour in the cream.
Pumpkin puree soup with cream is seasoned, boiled.
You need to finely chop the chili pepper, fry the shrimp for 3 minutes, then mix them with pepper and hold on fire for another couple of minutes.
Green onion finely chopped.
Ready shrimp are laid out on plates, poured with pumpkin cream soup, sprinkled with green onions.

With milk

This is a quick and very healthy dish that is easy to digest and contains few calories. Ready-made pumpkin puree soup with milk can be flavored with garlic croutons / croutons, toasted sunflower seeds, sesame seeds, fresh herbs, low-fat sour cream. If you want to cook a lean meal, cook the soup with vegetable broth, not meat broth.

Ingredients:

ghee - 50 g;
potatoes - 0.4 kg;
pumpkin pulp - 0.5 kg;
leek - 1 pc.;
spices;
milk - 0.5 l.

Cooking method:

Boil water, add small cubes of potatoes, salt the liquid.
After 40 minutes of cooking potatoes, add to it the fried pieces of pumpkin and leek. Cook vegetables for 10 minutes.
When the soup boils, pour in the milk and boil the liquid again, without stopping stirring.
Pour the ingredients into the blender bowl and puree them.

with ginger

It is known that pumpkin is a vitamin, easily digestible fruit, so it is extremely important to include it in the children's diet. In addition, ginger, which is part of the dish, endows it with antiviral properties, which makes the soup even more valuable for the autumn-winter period. Ready pumpkin soup puree with ginger and cream looks very attractive, has a delicate, spicy taste, contains a minimum amount of calories, so it is ideal not only for lunch, but also for dinner.

Ingredients:

carrot - 1 pc.;
fresh ginger root - 30 g;
small celery root;
fresh olive oil - 2 tbsp. l.;
pumpkin pulp - 0.4 kg;
bulb;
spices;
garlic cloves - 2 pcs.

Cooking method:

First you need to bake the pumpkin pieces so that they become fragrant, soft.
Garlic cloves, finely chop the onion, rub the ginger root. Preheat the saucepan, fry the listed ingredients in oil.
Add pumpkin, celery root, carrot shavings to vegetables when they turn golden.
Pour in a glass of boiled water, cover the container with a lid, leaving the food to simmer over low heat for about 20 minutes.
Pour the broth into a separate bowl, chop the vegetables with a blender. Combine the resulting slurry with the broth, season, boil.

with celery

This is a classic version of French pumpkin soup. Both root and petiole celery are suitable for its preparation. It is better to choose a pumpkin that is not too sweet, bright orange - this will give the dish a beautiful color. Despite the fact that pumpkin puree soup with celery is boiled in water, without meat and seafood, it comes out very nutritious and satisfying. Below, in detail and with a photo, it is described how to cook pumpkin lean mashed soup.

Ingredients:

potatoes - 2 pcs.;
greens;
pumpkin pulp - 0.6 kg;
young carrot;
any celery - 100g;
dry basil, oregano - ½ tsp;
bulb;
sesame;
frying oil.

Cooking method:

The pumpkin is peeled, seeds, cut into cubes with potatoes. Peeled carrots, celery and onions are cut into small sticks.
To fully reveal the taste of vegetables, they are first fried in refined oil for 5-7 minutes. Pumpkin is sent to the pan first, then potatoes and celery (at the same time, vegetables need to be stirred often). Carrots and onions are added last.
After the components should be boiled until tender, after seasoning them with spices.
Boil enough water in a saucepan to cover the vegetables. After that, the fried components are shifted here, the container is covered with a lid, the fire is reduced to a minimum.
The soup should be removed from the stove when all the fruits are soft.
When the vegetables have cooled down a bit, they are chopped with a blender. Serve a delicious pumpkin puree soup, sprinkled with sesame seeds and fresh herbs.

Video

It's pumpkin season. Previously, every year I had a question, what is possible? Rice porridge with pumpkin? Pancakes or pie? Once at a party I tried pumpkin soup. God, how delicious it was. Seasonings and the amber-colored oil of the same name gave a rich aroma and taste to the dish. I left with the recipe.

From that moment, several pumpkins are sure to ripen in the country. To use them at any time of the year, I freeze them - in cubes, in the form of mashed potatoes. And then I cook delicious, healthy and beautiful bright dishes from them.

Cream soup is perfect in combination with any vegetables. Suitable potatoes, zucchini, leeks, carrots. If you want a hearty meal, add chicken or turkey. You can prepare a dietary option for children or in fasting. With the addition of milk or cream, a soup with a delicate creamy taste is obtained.

This year, summer began in July, and the pumpkins were late in maturation. Well, I had to take the pulp of an almost ripe fruit. Believe me, it didn’t affect the taste at all - the color just let us down. The usual sunny color was replaced by a shade of green.

Products:

Peeled pumpkin - 700 g
Water or vegetable broth - 1.5 l
Carrot - 1 pc.
Onion - 1 pc.
Nutmeg - ½ tsp
Black pepper - a pinch
Salt to taste
Cream 10% - 200 ml.

We wash the sides of the pumpkin from dirt, peel off the peel and cut into pieces.
We free the carrots from clothes, cut into thin slices.

Boil water with pumpkin and carrots until tender.

Chop the onion and garlic with a knife.

Pass the onion in butter until light golden, season with garlic.

After the vegetables become soft, we punch them with a blender until smooth along with the fried vegetables.

Pour in the cream, put on fire and bring to a boil. Now is the time to fertilize with spices and salt.
Serve with crackers. And if you have pumpkin seed oil, then half a teaspoon will definitely not hurt.

Pumpkin puree soup with potatoes (quick and tasty)

My family loves this option with the addition of potatoes. The soup turns out hearty, rich. I cook it any time of the year. In winter I use frozen vegetables.

Products:

Pumpkin - 450 g
Potatoes - 2-3 pcs.
Carrot - 1 pc.
Water - 1.5 l
Cream 10% - 200 ml
Sweet paprika - ½ tsp
Nutmeg - 1/3 tsp
Black pepper - ¼ tsp
Hot red pepper - a pinch
Salt to taste

We put it in a saucepan (capacity 2 l), fill it with water and bring it to a boil over a fire until soft. Don't forget to get rid of the foam.

Drain the water and puree with an immersion blender. It's easier to do this without water. Then add it and finally mix it into a single mass.

We put on fire, pour in the cream. We wait until it boils and turn it off.

During this time, stir a small amount of broth in a separate container along with spices and send it back to the pan. I recommend doing this - this will avoid the formation of lumps in the finished soup. Salt to taste.

Diet pumpkin and zucchini soup in a slow cooker for a child

Creamy vegetable soup is useful to prepare for children, even for small ones. It is nutritious, satisfying, and thanks to the gentle mode of the device, it retains the maximum of useful substances.

Prepare:

Pumpkin pulp - 500 g
Potato tubers - 500 g
Zucchini - 200 g
Bulb - 1 pc.
Pepper, salt

We clean the vegetables from the excess shell, remove the seeds.

Turn on the slow cooker on the Frying mode, and while it heats up, chop the vegetables.

Vegetables cook for about the same time. First, we will throw potatoes into the inside of the bowl, so we will chop them into large pieces.

We will add the pumpkin later, so grind it into a smaller size.
Pour a couple of tablespoons of oil, let it warm up a little. After that, lay the pieces of potatoes.

We cut the pumpkin, send it there for 15 minutes to fry a little. Then a zucchini. We will bring it to readiness in water.

Chop the onion into small pieces, mix with the vegetable mass.
Fill with water so that it only covers the mass. Salt, pepper.
Set the Extinguishing mode. It is an hour, but 10-15 minutes are enough for us to make the products soft.

Let's try for readiness. We put it in a separate container and pierce it with a blender. Dilute with the vegetable broth in which the vegetables were cooked.

If you do not need a dietary option, then at this stage add the required amount of milk and beat again.

How to cook pumpkin cream soup with chicken

Adding chicken to soup will make it hearty. For men, this is probably a more suitable option. Although my husband eats both cheeks without meat.

Prepare:

Pumpkin - 400 g
Leek - 1 pc.
Bulgarian pepper - 1 pc.
Carrot - 1 pc.
Potatoes - 2-3 pcs.
Cauliflower - 200 g
Boiled chicken - breast
Cream - 100 ml
Garlic - 2 cloves
Pepper
Nutmeg
Parsley
hot pepper

First of all, put a pot of water on the burner, boil the chicken. Any part of the carcass is suitable for this.
We will pre-prepare the products - wash, clean, grind.

Fry finely chopped garlic and leek in a pan.
Next, add sweet pepper and carrots.

We take out the finished chicken meat and send the diced potatoes to the boiling broth. Boil for a couple of minutes, add pumpkin slices and cauliflower.

Hold under the lid until soft and combine with frying.

Throw in the chopped chicken pieces.

Wipe with a potato masher. If you need to get a creamy texture, then use a blender. Let's pour the cream.
It remains a little - chop the parsley, a little chili pepper for spiciness and piquancy. Pour into bowls, enjoy.

Video - cooking pumpkin soup from Yulia Vysotskaya

Everything Julia cooks always looks delicious and appetizing. I have no doubt that this is indeed the case. Want to try? See the recipe in the video.

Autumn means bright colors, and, of course, you can't do without a fragrant, sunny and bright pumpkin cream soup. It will warm you in the cold season, please you with autumn colors, and let you enjoy the taste sensations.

peeled pumpkin - 0.5 kilograms;
medium-sized potatoes - 2 pieces;
medium-sized carrots - 1 piece;
medium-sized apple - 1 piece;
onion - 1 piece;
garlic - 2 cloves;
butter - 1 tablespoon;
olive oil - 1 tablespoon;
cream - 0.5 cups;
orange juice - 2 tablespoons;
ground ginger - 1 teaspoon;
nutmeg - 0.5 teaspoon;
a small piece of hot hot pepper;
ground black pepper - to taste;
salt - to taste.

Cooking process:

1. First, let's prepare the pumpkin. Cut it open and carefully remove the seeds and skin. For easier removal, cut the halves into smaller pieces. After that, cut the peeled pumpkin into large cubes.

2. Peel carrots and potatoes, rinse. Now the vegetables should be cut into medium-sized cubes.

3. Peel the onion, also cut into medium cubes. Garlic cloves need to be peeled and chopped with a knife. If the soup will not be eaten by small children, then wash and cut the hot pepper. If it is intended for babies, then pepper, of course, should not be put.

4.Now take the saucepan in which we will cook the dish. Melt the butter in it, add the right amount of olive oil. Turn on a small fire and put the onion and garlic there. Fry for about five minutes, the onion should become transparent and soft as a result. After that, put the spices - nutmeg and ginger. Fry for another two minutes.

5. After delicious aromas begin to soar in the kitchen, increase the heat and put carrots in a saucepan. Fry everything for about a minute. Then pour three tablespoons of water into the frying pan and wait until everything boils well. Now reduce the heat, cover and simmer for about ten minutes.

6. Put the prepared pumpkin, potatoes and peppers in a saucepan. Fry everything for about three minutes. It remains to put an apple, then fry for a few minutes and pour boiling water over the vegetables (they should be almost completely covered).

7. Cover and simmer for about half an hour.

8. After cooking, beat the contents of the saucepan with a blender. You should get a puree-like homogeneous mass.

9. The finishing touches are left. Put the right amount of cream, orange juice, salt and pepper into the soup. Put the saucepan on the fire and bring to a boil (but the soup should not boil). If it seems to you that the soup is too thick, then put a little more cream. Remove from stove.

10. Our pumpkin puree soup from Yulia Vysotskaya is ready. It should be served hot, laid out on plates in portions. If desired, you can sprinkle directly on the plate with grated hard cheese or serve with garlic croutons. Enjoy your meal!

Pumpkin puree soup is one of the best categories of dishes that can be prepared from this vegetable. Since, as you know, liquid dishes are very useful for our body, especially if they were made from pumpkin. The pumpkin puree soup recipe is especially popular with the onset of autumn, since this is the season for pumpkin harvest.

Pumpkin puree soups are prepared in different countries of the world, for example, in America it is served on Halloween, in Haiti it is served on New Year's holidays, and Italians add white or red wine, grated Mozzarella cheese or boiled rice to this soup. In Uzbekistan, pumpkin milk soup is a traditional dish.

Puree soups are prepared from only one pumpkin or combined with other vegetables, mushrooms, cheese, dried fruits, herbs, meat and even fish. Ground ginger, garlic, black pepper, nutmeg are more suitable as seasonings for such a dish, and it is better to use sage, bay leaf and rosemary from spices.

Since pumpkin puree contains substances that dissolve fat, and so that they are absorbed faster, add a little milk, a piece of butter or cream during the preparation of this dish. In addition, pumpkin soups are rich in healthy vitamins and minerals.

Diet pumpkin puree soup

We offer to prepare a dietary pumpkin puree soup, which will pleasantly surprise adults and children with its taste.

Compound:

450 grams of pumpkin, peeled from seeds;
1 onion;
500 grams of chicken broth;
15 grams of butter;
salt to taste;
10 grams of curry powder.

How to make pumpkin puree soup:

Clean the pumpkin from seeds and pulp, cut into pieces of any size.
Take a thick-walled saucepan and melt one tablespoon of oil in it.
Peel the onion, cut into small cubes and put in hot oil, fry until browned.
Then add the remaining oil and pour in the curry powder, add the chopped pumpkin and mix.
Pour the prepared chicken broth and 1/8 cup of water over the vegetables, salt to taste and bring all the contents to a boil.
Then reduce the heat and cook for twenty minutes.
Grind the finished puree soup with a blender, place on fire, bring all the contents to a boil and you can turn off the fire.
Ready soup can be diversified by adding diced boiled chicken or other meat to taste. If desired, meatballs can be prepared from minced meat and added to the soup.

Pumpkin cream soup

This gentle and at the same time very satisfying puree soup will delight you and all your household with its divine taste and aroma. Pumpkin pairs beautifully with Indian curry in this dish.

Compound:

350 grams of pumpkin;
250 grams of cream;
6 grams of ground curry;
3 art. tablespoons of olive oil;
3 pieces of potatoes;
1 onion;
2 carrots;
200 grams of white bread;
Salt (to taste);
Fresh greens for garnish.

Pumpkin Cream Soup Recipe:

The first step is to peel the carrots, potatoes and onions. Peel a piece of pumpkin from seeds and skins, since only the pulp of this vegetable is needed to prepare this dish.
Finely chop the onion, peeled from the husk, and grate the carrots.
Put all the chopped onions in a preheated pan and fry in oil, when it becomes golden, add the grated carrots.
Mix the vegetables with a spatula and leave in this form for five minutes on fire.
Boil 1.5 liters of water, after boiling, add the roast to the liquid, mix to taste and salt.
Carrots with onions continue to boil for seven minutes.
In the meantime, you need to cut the potatoes and peeled pumpkin into cubes of any size. First, add chopped potatoes to the pan, and after ten minutes, lower the chopped pumpkin.
After five minutes, remove the pan from the heat and let the soup cool slightly.
Pour the finished soup into a blender bowl, and grind until a homogeneous consistency is formed.
Pour the resulting puree back into the pan and place on fire. Add cream, curry and other seasonings to taste in pumpkin puree soup.
After boiling the liquid, the dish will be completely ready, pour it into plates and serve.

Pumpkin puree soup from Yulia Vysotskaya

This pumpkin puree soup recipe from Yulia Vysotskaya turns out to be very tender, tasty and healthy. And how could it be otherwise if pumpkin, the queen of autumn, is used to prepare this dish.

Compound:

0.5 kilograms of pumpkin;
1 carrot;
2 medium potatoes;
2 garlic cloves;
1 apple;
1 onion;
15 grams of butter and olive oil;
2 tablespoons of orange juice;
100 grams of cream;
5 grams of ground ginger;
nutmeg, pepper and salt to taste.

Cooking:

Peel the pumpkin from thick skin and remove all the seeds from the inside of this vegetable, cut the peeled pumpkin into cubes.
Peeled carrots and potatoes are also cut into medium cubes. Chop the garlic cloves, peeled onion and half a hot pepper without seeds very finely.
If you want to cook pumpkin puree soup for a child, then it is better not to add hot peppers to it.
Melt the butter in a thick-walled saucepan, then mix with olive oil and fry the garlic and onion in it until transparent.
Add chopped carrots to the vegetables, fry over high heat, after a few minutes add a few tablespoons of water. Screw on the fire on the stove and continue to simmer the vegetables under a closed lid for about ten minutes.
Add a little hot pepper, chopped potatoes and pumpkin, fry for three minutes and add chopped apple slices to the vegetables.
Fry the vegetables for a few more minutes, add hot water and continue to simmer for half an hour.
Grind vegetables with a blender.
Add a few tablespoons of orange juice and cream, pepper and salt to taste, bring the liquid to a boil, but do not boil too much.
Ready-made pumpkin puree soup Yulia Vysotskaya serves to the table along with grated cheese, and you can do the same.

Pumpkin puree soup with chicken

Such a soup can even be suitable for diet food; instead of chicken, you can use a lean turkey. This vegetable contains a large amount of vitamins, so it must be present in your diet. We suggest you cook pumpkin puree soup with chicken.

Compound:

1 chicken breast;
600 grams of pumpkin;
3 pieces of potatoes;
1 carrot;
Dried basil.

Cooking:

Rinse the breast in running water, place in a liter of boiling water and reduce the heat. After boiling, the broth needs to be salted and slightly reduce the heat.
Peel the carrots and onions from the husks, peel the pumpkin from seeds and thick skins.
After about fifteen minutes, the broth can be turned off, the chicken breast pulled out and cut into cubes.
Heat vegetable oil in a thick-walled saucepan, put grated carrots and onions, after about seven minutes add a little water.
Peel the potatoes, rinse, cut into cubes and, together with the chopped pumpkin, put into the broth, then add the rest of the fried vegetables.
Stew vegetables in liquid for twenty minutes, add dried basil and salt to taste.
Grind the pumpkin soup to a puree, before serving, add chopped chicken pieces to the soup and garnish with herbs.

Pumpkin cream soup with melted cheese

Gentle pumpkin cream soup with cheese and a pleasant sweetish-spicy aftertaste will surely appeal to lovers of unusual dishes. Such a delicious puree soup is always a hit.

Compound:

3 carrots;
250 grams of vegetable or meat broth;
600 grams of pumpkin;
fresh greens;
230 grams of processed cheese;
ground black pepper, salt.

Cooking:

Peeled pumpkin and carrots cut into small pieces, put in a thick-walled saucepan and pour water so that the liquid is above the level of vegetables.
Add vegetable or chicken broth to this, place over medium heat and bring to a boil.
Add ground pepper and salt to taste to the broth. If desired, you can put more pepper in the broth to make the pumpkin soup more spicy.
Cook vegetables for 25 minutes over low heat. Remove the saucepan with vegetables from the heat and puree all the contents with a blender.
Add all the prepared processed cheese and mix again with a blender until a homogeneous mixture is obtained.
Cook for about seven minutes over low heat.
Before serving, garnish the finished soup with any greens.

Pumpkin puree soup in a slow cooker

This puree soup is very easy to prepare in a slow cooker. With such a device, the process of preparing pumpkin puree soup is greatly simplified. Now let's start cooking this dish.

Compound:

400 grams of pumpkin pulp, peeled;
250 grams of cream;
1 onion;
80 grams of orange juice;
salt and spices (to taste);
0.5 liters of water.

Cooking:

Cut the peeled pumpkin pulp into small cubes and transfer to a multicooker container.
Finely chop the peeled onion and also add it to the slow cooker. Add a glass of water, salt to taste and cover the multicooker with a lid on top.
Set the multicooker to the “Extinguishing” mode and turn on the cooking time for 45 minutes.
When the vegetables are soft, transfer them along with the liquid from the blender container and grind until a smooth puree.
Warm up the cream in the slow cooker by setting the “Heating” program, pour the cooked pumpkin puree here, add orange juice and the remaining water.
At the very end, add spices and salt to taste and wait until the soup is infused for 10 minutes.
Pour the finished soup into bowls and serve hot.

Soups should be eaten daily. But how to cook them to please children and adults? Of course, original recipes from a famous TV presenter will come to the rescue. No one will refuse such a treat. not only tasty, but also useful. Even those who treat this product with distrust will change their mind after trying from Yulia Vysotskaya. In her arsenal there is a recipe for every taste: spicy, dietary and spicy.

Useful properties of pumpkin

Pumpkin is an affordable product, which also contains many useful vitamins and elements. Magnesium, potassium, iron, calcium, fiber, sugar, proteins - this is just a small list of substances that the body needs very much.

This vegetable is useful for stomach diseases, atherosclerosis, tuberculosis, diabetes, gout and many other diseases. Given all the advantages of pumpkin, it is necessary to regularly include it in the diet. There is even a special diet based on this vegetable, which helps to improve the condition of the body.

Delicate pumpkin soup

Pumpkin soup can be prepared very simply, with a minimum set of products. It will take for this 300 grams of pumpkin, peeled and seeds, one medium onion, a small spoonful of grated ginger, 150 grams of carrots, the same amount of olive oil and one clove of garlic.

First, let's prepare all the ingredients. Pumpkin and carrots should be cut into medium cubes. Then put them in a saucepan and fill with water so that it slightly covers the vegetables. We put the container on the stove and cook over medium heat. Don't forget to salt them a little. Meanwhile, finely chop the celery, onion and garlic. Fry these ingredients in olive oil and add ginger and steamed pumpkin with carrots to them. Now we grind all the ingredients with a blender and serve the finished dish to the table. You get dietary pumpkin puree soup. Fresh herbs, sweet peppers and croutons can complement this dish.

pumpkin and cream

To make the taste of the dish more tender, cream is used. This pumpkin soup from Yulia Vysotskaya is suitable for baby food. For cooking, take 600 grams of pumpkin, a glass of cream (can be replaced with full-fat milk), 50 grams of hard cheese, vegetable oil, one medium onion, bay leaf, salt, red pepper, sugar, cinnamon and some peeled pumpkin seeds (can be replaced with walnuts) .

Cooking pumpkin soup in a heavy bottomed saucepan. We clean the vegetables, and then cut the pumpkin into medium-sized cubes. The smaller the pieces, the faster the cooking process will go. Pour vegetable oil into a saucepan and fry the chopped onion in it with all the spices. Then add pumpkin to this mass, mix and close the lid. Simmer all ingredients until soft (about 15 minutes). If the consistency is very thick, then you can add a spoonful of water. When all the ingredients are ready, remove and turn the mass into a puree. A blender is perfect for this. Separately, heat the milk or cream and add them to the puree. Mix everything and heat over low heat. Separately roast the seeds and add them to the plates. Then, sprinkled with a little cinnamon, serve our puree soup. Pumpkin and cream go well together, they form unusual flavor notes.

pumpkin and shrimp

A more satisfying dish is obtained if you add chicken fillet or shrimp. This is very good making it tasty and nutritious. For cooking, you need to take 400 grams of pumpkin, 700 milliliters of broth, one medium onion, 125 milliliters of cream, two tablespoons of vegetable oil, a small pod of 150 grams of prepared shrimp, salt, pepper, sugar and green onions.

Peel the pumpkin and cut into large cubes. Chop the onion and mix the two ingredients. Add a tablespoon of vegetable oil to this mass and simmer until tender. Then pour the broth into the pumpkin mixture and turn it into a puree using a blender or a simple crush. Lastly, pour cream into pumpkin soup from Yulia Vysotskaya. We warm the dish over medium heat and add all the spices to taste. Separately fry the pre-peeled shrimp. This will take about 3 minutes. We add them to each bowl of soup. We decorate the dish with finely chopped greens and serve to the table.

Soup with pepper

What else does Yulia Vysotskaya offer to cook from this vegetable? Pumpkin puree soup for lovers of spicy dishes. We take one liter of chicken broth, one red sweet pepper, 1.5 kilograms of pumpkin, onion, one sweet potato, bay leaf, one medium apple, a large spoonful of curry, salt, pepper (0.5 small spoon), two large spoons of grated ginger , three peeled garlic cloves, butter (for frying), cream and lemon juice.

Cut onion and pepper into small pieces. Sweet potato, apple and pumpkin - in larger fragments. Instead of sweet potatoes, you can take regular potatoes. Three ginger root with a grater, and chop the garlic in any way. We take a pan with a thick bottom and fry the onion and sweet pepper in it. Then add garlic and ginger. After a minute, put the apple, sweet potato, pumpkin into the pan and drain the broth. Now you can put all the seasonings, the amount of which is adjustable to taste. Bring soup to a boil and reduce heat. Simmer the vegetables for about 20 minutes until they are soft. Then leave it to infuse for 30 minutes. We remove the bay leaf and turn the mass into a puree. Pour pumpkin soup from Yulia Vysotskaya into bowls and add cream and lemon juice. This dish is also served with crackers and roasted pumpkin seeds.

Cream soup with curry

Spices give this dish an incredible taste. Just remember that they should not interrupt the flavor of the main ingredient. For cooking, take a kilogram of peeled pumpkin, 4 tablespoons of butter, a medium-sized onion, a large spoonful of vegetable oil, 100 milliliters of cream, a spoonful of curry, a little water, salt and fresh herbs.

Cut the pumpkin into large pieces. We take a large saucepan and melt the butter with vegetable oil in it. Cut the onion into large pieces and fry until golden brown. Then add spices and pumpkin to the pan. Mix everything and simmer for about 10 minutes until the vegetables are soft. If the mixture is thick, then add a little water. Then grind the finished soup to the consistency of mashed potatoes and salt to taste. Add cream and heat up the dish a little. Serve with greens, croutons and cheese. It turns out a delicious pumpkin puree soup, the photo of which is given above.

vegetarian dish

Almost all pumpkin soups that do not use animal products can be called vegetarian. Here is another such recipe. Take 500 grams of pumpkin, one medium carrot, one vegetable oil and spices (coriander, cumin, turmeric, pepper and salt). You will also need some water.

We clean the carrots and pumpkin and cut them into medium-sized cubes. Then put them in a saucepan and pour a little water so that it barely covers the vegetables. We put the container on fire. In a frying pan, fry chopped celery with spices in oil. Then spread it to the pumpkin with carrots. When all the ingredients are ready, pour the broth into a separate bowl. We make mashed potatoes with a blender, adding a little broth and bringing the dish to the desired consistency.

Making pumpkin soup is very easy, especially when the recipe is verified by a professional. If you use meat (preferably chicken) broth, chicken fillet or shrimp, you get a hearty, nutritious dish. If you take only vegetables, spices and herbs for cooking, then you can serve soup to a lean and vegetarian table. Roasted pumpkin seeds will add a special piquancy to the dish. They are added to the plates in small quantities. Be sure to serve toasted pumpkin soup or slightly dried bread. A light and healthy dish will appeal to both adults and children.

peeled pumpkin - 0.5 kilograms;
medium-sized potatoes - 2 pieces;
medium-sized carrots - 1 piece;
medium-sized apple - 1 piece;
onion - 1 piece;
garlic - 2 cloves;
butter - 1 tablespoon;
olive oil - 1 tablespoon;
cream - 0.5 cups;
orange juice - 2 tablespoons;
ground ginger - 1 teaspoon;
nutmeg - 0.5 teaspoon;
a small piece of hot hot pepper;
ground black pepper - to taste;
salt - to taste.

Cooking process:

1. First, let's prepare the pumpkin. Cut it open and carefully remove the seeds and skin. For easier removal, cut the halves into smaller pieces. After that, cut the peeled pumpkin into large cubes.

2. Peel carrots and potatoes, rinse. Now the vegetables should be cut into medium-sized cubes.

7. Cover and simmer for about half an hour.

8. After cooking, beat the contents of the saucepan with a blender. You should get a puree-like homogeneous mass.

It's pumpkin season. Previously, every year I had a question, what is possible? Rice porridge with orange miracle? Pancakes or pie? Once at a party I tried pumpkin soup. God, how delicious it was. Seasonings and the amber-colored oil of the same name gave a rich aroma and taste to the dish. I left with the recipe.

Products:

Peeled pumpkin - 700 g
Water or vegetable broth - 1.5 l
Carrot - 1 pc.
Onion - 1 pc.
Nutmeg - ½ tsp
Black pepper - a pinch
Salt to taste
Cream 10% - 200 ml.

We wash the sides of the pumpkin from dirt, peel off the peel and cut into pieces.
We free the carrots from clothes, cut into thin slices.

Boil water with pumpkin and carrots until tender.

Chop the onion and garlic with a knife.

Pass the onion in butter until light golden, season with garlic.

After the vegetables become soft, we punch them with a blender until smooth along with the fried vegetables.

Pour in the cream, put on fire and bring to a boil. Now is the time to fertilize with spices and salt.
Serve with crackers. And if you have pumpkin seed oil, then half a teaspoon will definitely not hurt.

Pumpkin puree soup with potatoes (quick and tasty)

My family loves this option with the addition of potatoes. The soup turns out hearty, rich. I cook it any time of the year. In winter I use frozen vegetables.

Products:

Pumpkin - 450 g
Potatoes - 2-3 pcs.
Carrot - 1 pc.
Water - 1.5 l
Cream 10% - 200 ml
Sweet paprika - ½ tsp
Nutmeg - 1/3 tsp
Black pepper - ¼ tsp
Hot red pepper - a pinch
Salt to taste

We clean the pumpkin. This time the peel was so hardened that I had to use a knife and literally cut it off. We cut into cubes.
We wash the carrots, remove the skin with a special device and chop into thin slices.

We cut off the peel from the tubers, we do the same as with the pumpkin.

We put it in a saucepan (capacity 2 l), fill it with water and bring it to a boil over a fire until soft. Don't forget to get rid of the foam.

Drain the water and puree with an immersion blender. It's easier to do this without water. Then add it and finally mix it into a single mass.

We put on fire, pour in the cream. We wait until it boils and turn it off.

Diet pumpkin and zucchini soup in a slow cooker for a child

Creamy vegetable soup is useful to prepare for children, even for small ones. It is nutritious, satisfying, and thanks to the gentle mode of the device, it retains the maximum of useful substances.

Prepare:

Pumpkin pulp - 500 g
Potato tubers - 500 g
Zucchini - 200 g
Bulb - 1 pc.
Pepper, salt

Cooking:

We clean the vegetables from the excess shell, remove the seeds.
Turn on the slow cooker on the Frying mode, and while it heats up, chop the vegetables.

We will add the pumpkin later, so grind it into a smaller size.
Pour a couple of tablespoons of oil, let it warm up a little. After that, lay the pieces of potatoes.

We cut the pumpkin, send it there for 15 minutes to fry a little. Then a zucchini. We will bring it to readiness in water.

Chop the onion into small pieces, mix with the vegetable mass.
Fill with water so that it only covers the mass. Salt, pepper.
Set the Extinguishing mode. It is an hour, but 10-15 minutes are enough for us to make the products soft.

Let's try for readiness. We put it in a separate container and pierce it with a blender. Dilute with the vegetable broth in which the vegetables were cooked.

If you do not need a dietary option, then at this stage add the required amount of milk and beat again.

How to cook pumpkin cream soup with chicken

Adding chicken to soup will make it hearty. For men, this is probably a more suitable option. Although my husband eats both cheeks without meat.

Prepare:

Pumpkin - 400 g
Leek - 1 pc.
Bulgarian pepper - 1 pc.
Carrot - 1 pc.
Potatoes - 2-3 pcs.
Cauliflower - 200 g
Boiled chicken breast
Cream - 100 ml
Garlic - 2 cloves
Pepper
Nutmeg
Parsley
hot pepper

How to cook a pumpkin quickly and tasty - I have been tormenting my girlfriends with this question lately. And I was advised pumpkin soup-puree. I was completely delighted and made a classic recipe for you. The recipe was partially borrowed from Yulia Vysotskaya, but with my additions. The soup is very bright, tender, low-calorie. In general, in my opinion this is the best use for pumpkin. It can be cooked with both cheese and cream. This recipe uses cheese.

Pumpkin puree soup - a classic recipe

Products:

Half a kilo of pumpkin

four potatoes,

one head of onion

a couple of cloves of garlic

one hundred grams of any cheese (in my bath),

water - 1.3-1.5 liters, depending on the density you want (I had one and a half liters, I would like a little thicker)

Spices to taste, in this case:

bay leaf

half a teaspoon of sweet paprika (but you can use 1 cm red pepper pod),

pepper, salt.

You can also 1 tsp. ginger or curry.

How to cook pumpkin quickly and tasty

Cut half a kg of pumpkin into large pieces

2. Put in a saucepan, add 1.3-1.5 liters. water (I would recommend 1.3 for a thicker soup), bay leaf. Turn on a strong fire.

3. While the pumpkin is boiling, cut 4 potatoes.

3. When the pumpkin boils, add the potatoes, reduce the heat to medium and let it cook for about ten minutes.

4. Finely chop the onion head and a couple of garlic cloves. Fry in oil until golden brown.

5. When the potatoes and pumpkin are ready, add the fried onion to them, salt, pepper, put half a teaspoon of paprika and other spices to your taste (which I listed above). We remove from the stove and take out the lavrushka. Now make cream soup with a blender. I don’t have an immersion blender, I just rubbed it through a colander with a pusher. Add 100 grams of cheese - creamy, melted or regular to the soup puree. Place back on the stove and heat, stirring, until the cheese is melted. Soup may boil at the same time.

The classic recipe for pumpkin puree soup is an essential attribute of the Slavic cuisine cookbook. Since ancient times, people have known that pumpkin is a unique product that can have a beneficial effect on the digestive system, provide the body with essential nutrients and trace elements.

In the classic version, pumpkin puree soup is cooked in water or vegetable broth with the addition of a small amount of cream. This recipe can be called the simplest. Such a soup is prepared quite quickly, and all the products that we need are simple and quite affordable.

Ingredients

calories

calories
102 kcal

Squirrels
3.0 g

Fats
5.2 g

Carbohydrates
14.8 g

Cooking

Step 1

Preparing ingredients for soup. We clean the pumpkin from the peel and seeds, cut into large pieces. We also cut potatoes into cubes. Three carrots on a coarse grater, and cut the onion into cubes. Chop the garlic with a knife.

Step 2

Pour vegetable oil into a frying pan and heat well. Put onion and fry it until it becomes transparent. Then add garlic and carrots. Saute the vegetables for another 5 minutes until they are soft.

Step 3

We shift the chopped potatoes into a saucepan and add the fried vegetables to it.

Step 4

Put the pumpkin in a pan and fry for about five minutes to soften it.

Step 5

We send the pumpkin to the pan with vegetables and add two glasses of water or broth. Vegetables should be barely covered with water. If there is too much water, the soup may turn out watery.

Step 6

Cook vegetables until potatoes are soft. Usually it takes 30 - 40 minutes. There is no need to cover the lid, the water should evaporate.

Step 7

Using a blender, puree the soup until smooth.

Step 8

Pour half a glass of cream into the puree soup, salt and add your favorite spices. We added some curry and ground pepper.

Step 9

Stir the soup thoroughly and bring to a boil. Cook for another five minutes, then cover with a lid and let it brew a little.

Step 10

Serve hot soup. If desired, you can sprinkle it with pumpkin seeds, chopped herbs or serve with garlic croutons. It turns out very tasty! Enjoy your meal!

How to cook pumpkin puree

There are a huge number of recipes for making pumpkin puree soups. However, they are all prepared in the same way. To begin with, the pumpkin, as well as other vegetables, is boiled, baked or stewed. After that, all components are ground to a puree state using a blender.

Puree soups can be prepared from pumpkin alone, or by combining it with meat, chicken, turkey, mushrooms, various vegetables and even fruits. Well complements the taste of pumpkin soup with milk or cream. From spices, you can use ginger, nutmeg, cardamom, pepper, rosemary, oregano, basil, paprika and much more.

Honey, nuts and dried fruits are often added to sweet pumpkin soups. You can also get a very tasty dish by adding coconut milk or wine to the soup. Cheese puree soups with pumpkin are richer and more nutritious. Their taste can also be shaded with chopped herbs, garlic or spices.

In fact, pumpkin is a very popular vegetable, from which you can cook not only cereals, but also soups and even desserts. Pumpkin puree soups are often prepared for young children. Although adults who monitor their health should pay attention to this simple and nutritious dish.

Let's look at a few more recipes for making classic and new pumpkin soups.

Creamy pumpkin and chicken soup

If you prefer heartier soups, you can make creamy pumpkin and chicken or turkey soup. It is most convenient to use poultry fillet for these purposes, but if desired, you can boil the legs until cooked and remove the meat from them.

Ingredients:

Pumpkin - 600 g
Chicken or turkey fillet - 300 g
Onion - 1 pc.
Garlic - 1 clove
Carrot - 1 pc.
Cream - 100 ml
Butter - 10 g
Pepper, salt - to taste
Greens - to taste

Cooking:

Boil chicken or turkey fillets in salted water until tender. Take out of the broth and leave to cool.
Peel the pumpkin and cut into cubes.
We also clean the carrots and cut into rings.
Fry the onion in butter until golden brown.
Add the diced garlic clove to the onion, stir and remove the pan from the heat.
We combine pumpkin, chicken fillet and onion and grind with a blender until a homogeneous mass is obtained. Transfer to a frying pan and add a little chicken broth and cream. Boil the dish, salt and pepper to taste.
Pour the puree soup into bowls and sprinkle with chopped herbs. We serve to the table. We treat our loved ones with a delicious and healthy dish. Enjoy your meal!

Pumpkin puree soup with potatoes

Puree soup with potatoes is richer and more nutritious. You can cook it both in autumn and winter. To prepare a dish in winter, the pumpkin is often cleaned, diced and frozen.

Ingredients:

500 g pumpkin
2 - 3 potatoes
1 carrot
1 bulb
A glass of cream (10%)
Spices (paprika, nutmeg, black and red pepper) - to taste
Salt - to taste

Cooking:

We clean and wash the pumpkin. We cut into large cubes.
We also clean the carrots and cut them into large rings.
Boil pumpkin with carrots until tender.
Onion cut into cubes and fry until golden brown in a pan.
We also clean the potatoes, cut into large pieces and boil.
We take the vegetables out of the water and mix with potatoes and onions. Grind in puree with a blender and transfer to a deep frying pan or stewpan.
Add cream to the puree and a little broth in which the pumpkin was boiled. Bring to a boil, salt. Add spices to your liking, boil for another 5-10 minutes, cover with a lid and remove from heat.

Serve the dish hot. If desired, you can sprinkle it with chopped herbs. It will be delicious!

Pumpkin soup in a slow cooker - a simple recipe

The slow cooker has long been an indispensable assistant for many housewives. Indeed, in a slow cooker, you can very easily cook a variety of dishes, including pumpkin soup. To make a creamy soup in a slow cooker, it is enough to boil all the vegetables, then remove them and chop them with a blender. To achieve a more piquant taste, you can pre-fry the onion directly in the thicket, then add vegetables and set the “Cooking” mode.

Ingredients:

Peeled pumpkin - 500 g
Potato - 400 g
Onion - 1 pc.
Carrot - 1 pc.
Salt, spices - to taste
Butter - for frying

Cooking:

We clean the pumpkin, potatoes and carrots, cut into large pieces.
Onion cut into cubes.
Turn on the slow cooker in the "Frying" mode and fry the onion in butter until golden brown.
We put potatoes, pumpkin and carrots in a bowl. Add a little boiled water or vegetable broth and set the "Cooking" mode.
When the vegetables are boiled, we transfer them to a separate container and chop with a blender.
We send the resulting mass back into the multicooker bowl and simmer for another 10 minutes. If necessary, you can dilute the soup with a little water or broth.
Salt and pepper the soup puree to taste. Turn off the slow cooker, close the lid and let the dish brew for 15-20 minutes. To make the soup even more fragrant, you can sprinkle it with chopped parsley.

The soup should be served hot. It goes well with garlic croutons or white bread. Enjoy your meal!

Cream of pumpkin and spinach soup

Pumpkin soup in itself is a very healthy dish that allows the body to get a lot of useful minerals and trace elements. If you cook it with spinach, then it will become even more useful and nutritious.

Pumpkin and spinach soup is prepared in different ways. Some housewives prefer to mix and puree the ingredients. Others, on the contrary, cook the pumpkin and spinach separately, after which they spread the puree in layers, getting a very beautiful two-color soup puree.

Ingredients:

Pumpkin - 500 g
Spinach - 2 cups
Tomatoes - 3 pcs
Onion - 1 pc.
Carrot - 1 pc.
Garlic - 1 clove
Butter - 10 g
Spices, salt, sugar - to taste

Cooking:

Cut the onion into cubes, three carrots on a grater. We also cut the garlic into small cubes.
Fry the onion until golden brown, add carrots and garlic to it. We fry everything together.
Cut the tomatoes and blanch in boiling water. We clean them from the peel and cut into pieces.
Add tomatoes, butter and a little boiled water to the frying. Stew the sauce for 10 minutes. Taste and add salt, sugar and spices.
We clean and cut the pumpkin into small cubes. Add to the tomato sauce and simmer everything together until the pumpkin is soft.
We shift into a separate container and grind the soup to a puree state using a blender.
Chop spinach and simmer over low heat.
Mix pumpkin soup with spinach and serve. Enjoy your meal!

Pumpkin puree soup with shrimps

The soup prepared according to this recipe is very tasty and healthy. You can cook it on the basis of meat or vegetable broth, but if there is none, plain water will do. Shrimps are best left whole, i.e. do not grind with pumpkin. Usually they are laid out on the bottom of the plate, covered with mashed potatoes and a couple of ponytails are placed on top to decorate the dish.

Ingredients:

Peeled pumpkin - 500 g
Onion - 1 medium onion
Boiled peeled shrimp - 250 g
Potatoes - 2 pcs
Cream - 200 g
Vegetable oil
Broth or water - 600 ml
Green onions - a bunch
Ground pepper - to taste
Salt - to taste

Cooking:

Peel potatoes and cut into small cubes.
We also cut the pumpkin into cubes.
We cut the onion into cubes.
Shrimps, if necessary, boil and clean to get ready-made tails.
Pour oil into a saucepan or cauldron and fry the onion until light golden brown.
Add potatoes and pumpkin to the onion, pour broth or water and set to stew. Optionally, you can add your favorite spices, such as pepper and bay leaf.
When the vegetables are stewed, grind them with a blender until mashed. Pour in the cream, mix thoroughly, salt and pepper to taste.
Shrimp fry in a pan for a couple of minutes.
Put the shrimp in serving bowls and pour the puree over the soup. A few ponytails are placed on top.

Sprinkle the soup with chopped green onions and serve. Enjoy your meal!

Simple pumpkin soup with cheese

Soups with cheese have long been loved by many housewives due to their excellent taste and ease of preparation. Cheese soups are made with chicken, sausages, potatoes and even pumpkin. Let's look at how to cook pumpkin cheese soup at home. So let's get started.

Ingredients:

Pumpkin (pulp) - 650 g
Onion - 1 pc.
Garlic - 1 clove
Spices (pepper, salt, paprika, rosemary) - to taste
Salt, sugar - to taste
Sour cream - 2 tbsp. spoons
Processed cheese - 100 g
Butter - 10 g

Cooking:

Peel the pumpkin and cut into cubes.
Three cheese on a grater. To make it easier to do this, it must be left in the freezer for 20 to 30 minutes.
Cut the onion into cubes and fry in butter until a light golden hue.
Chop the garlic with a knife and add to the onion. Fry for no more than half a minute.
Add chopped pumpkin to the pan and fry everything together for 5 minutes.
Pour in some water and simmer the pumpkin until it becomes soft.
We shift the vegetables into a bowl and grind to a puree state with a blender.
We return the resulting mass back to the pan, add sour cream or cream and grated cheese. Mix the soup, salt and add your favorite spices. If necessary, add a little boiled water.
Boil soup puree with cheese for another 3-5 minutes. Sprinkle with herbs if desired and serve with white bread or croutons. Enjoy your meal!

Cream of pumpkin and broccoli soup

A very tasty and healthy soup puree can be made from broccoli and pumpkin. Such a wonderful soup turns out to be hearty and rich, even without meat. In addition, it is a real storehouse of vitamins, which is especially important in winter. So let's get started.

Ingredients:

Pumpkin (pulp) - 700 g
Broccoli - 400 g
Carrot - 1 pc.
Onion - 1 pc.
Garlic - 1 clove
Butter - 10 g
Cream - 200 ml
Water - 500 - 600 ml
Salt, spices - to taste

Cooking:

Cut the onion into cubes, three carrots on a grater.
Peel the pumpkin and cut into large pieces.
Wash broccoli and cut into florets.
Fry the onion in butter until light golden brown, add chopped garlic and carrots.
We spread the pumpkin in the pan, fill it with water so that it covers the vegetables and add on top of the broccoli.
Simmer vegetables until they become soft. This usually takes about half an hour.
Grind pumpkin and broccoli with a blender.
Simmer cream soup in a saucepan for another five minutes. Add cream, your favorite spices and salt. Simmer for a couple more minutes and remove from heat.

Serve the soup to the table while it is still hot. We enjoy a simple, tasty and healthy dish that even children like. Enjoy your meal!

Pumpkin soup with lentils

If you want to cook a rich and tasty vegetable soup, be sure to try the soup puree with lentils and pumpkin. This dish is very easy to prepare. It is better to boil pumpkin in vegetable broth, but in the absence of such, you can take milk or plain water.

Ingredients:

Red lentils - 150 g
Pumpkin - 400 g
Onion - 1 pc.
Garlic - 1 clove
Vegetable broth (or water)
Vegetable oil - 2 tbsp. spoons
Ground pepper, salt - to taste
Ginger - to taste

Cooking:

Peel and chop the onion smaller.
Chop the garlic into cubes with a knife.
We cut the pumpkin into large cubes.
We wash the lentils.
Saute the onion in a deep frying pan or saucepan. Finally add chopped garlic and ginger.
Lay out pumpkin and lentils. Pour in broth or water to lightly coat the pumpkin.
Simmer the pumpkin over low heat until it becomes soft. It usually takes 15 - 30 minutes.
Grind the soup to a puree state with a blender. Salt to taste.
Put on plates, pepper. If desired, you can sprinkle the soup with chopped herbs or garnish with pumpkin seeds. Enjoy your meal!

Diet pumpkin and celery soup

This recipe is sure to please girls who are watching their figure. Pumpkin puree soup with celery is low in calories and has a large amount of minerals and trace elements.

It's easy enough to prepare. For cooking, both root and petiole celery are suitable. You can also add new flavor notes to the dish with your favorite spices, for example, basil, oregano, nutmeg, paprika and others.

Ingredients:

Pumpkin - 600 g
Celery - 100 g
Potatoes - 2 pcs
Onion - 1 pc.
Carrot - 1 pc.
Vegetable oil or butter - for frying
Water or vegetable broth
Spices and salt - to taste
Greens - to taste

Cooking:

We cut pumpkin into cubes, potatoes into cubes or straws.
We cut the onion into cubes, rub the carrots on a grater. We chop the celery.
Fry the onion in a pan or in a saucepan until golden, add the carrots and fry for another three minutes.
We fall asleep pumpkin and potatoes and fry everything together.
Pour in water or vegetable broth to lightly coat the vegetables.
Stew vegetables in a saucepan or cauldron until the potatoes are cooked.
Grind the boiled ingredients with a blender and place the puree back into the saucepan.
Bring to a boil, salt to taste and add your favorite spices. If the soup is thick, you can dilute it with water or add cream.
Cook the puree soup for another 3-5 minutes, then sprinkle with chopped herbs and cover with a lid.

Serve the soup to the table while it is still hot. Enjoy your meal!