The pumpkin ripening season has arrived. Before, every year I had a question, what can you do? Rice porridge with orange miracle? Pancakes or pie? Once on a visit I tried pumpkin puree 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 the guests with the recipe.

From that moment on, 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.

Creamy soup is great with any kind of vegetable. Potatoes, zucchini, leeks, carrots will do. For 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 started in July, and the pumpkins were late in ripening. Well, I had to take the pulp of an almost ripe fruit. Believe me, it did not affect the taste at all - the color only pumped up. The usual sunny color has replaced the shade of green.

Products:

• Peeled pumpkin - 700 g
• Water or vegetable broth -1.5 l
• Carrots - 1 pc.
• Onions - 1 pc.
• Nutmeg - ½ tsp
• Black pepper - 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.
• 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 are soft, 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 croutons. And if you have pumpkin seed oil, half a teaspoon will definitely do the trick.

Pumpkin puree soup with potatoes (quick and tasty)

In my family, they like this particular option with the addition of potatoes more. The soup turns out to be hearty and rich. I cook it at any time of the year. I use frozen vegetables in winter.

Products:

• Pumpkin - 450 g
• Potatoes - 2-3 pcs.
• Carrots - 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 - pinch
• Salt to taste

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

• Cut off the peel from the tubers, do the same as with the pumpkin.

• Fold in a saucepan (capacity 2 l), fill with water and bring on fire until soft. Do not forget to get rid of the foam.

• Drain and puree with an immersion blender. It is more convenient to do this without water. Then we add it and finally mix it into a single mass.

• We put on fire, pour in the cream. We wait for it to boil and turn it off.

During this time, we stir a small amount of broth in a separate container along with spices and send it back to the pan. I recommend that you do this - it 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 for children, even 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
• Onion - 1 pc.
• Pepper, salt

Preparation:

• Peel the vegetables from the excess shell, remove the seeds.
• Turn on the multicooker to the Fry mode, and while it heats up, chop the vegetables.

• We will add the pumpkin later, so we grind it to a smaller size.
• Pour in a couple of tablespoons of oil, let it warm up a little. After that, put the pieces of potatoes.

• We cut the pumpkin, send it there for 15 minutes to fry a little. Then 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 and pepper.
• We set the Extinguishing mode. It is an hour, but 10-15 minutes is enough for us for the products to become soft.

• Trying for readiness. We spread it in a separate container and punch it with a blender. Dilute with vegetable broth in which vegetables were cooked.

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

How to Make Creamy Pumpkin Chicken Soup

Adding chicken to the soup will make it feel good. For men, this is probably a more suitable option. Although my husband and without meat gobbles up on both cheeks.

Prepare:

• Pumpkin - 400 g
• Leeks - 1 pc.
• Bulgarian pepper - 1 pc.
• Carrots - 1 pc.
• Potatoes - 2-3 pcs.
• Cauliflower - 200 g
• Boiled chicken breast
• Cream - 100 ml
• Garlic - 2 cloves
• Pepper
• Nutmeg
• Parsley
• Hot pepper

There are a huge number of recipes for making pumpkin puree soups. However, they are all prepared according to a similar principle. To begin with, pumpkin, as well as other vegetables, are boiled, baked or stewed. After that, all components are crushed to a puree state using a blender.

You can cook puree soups from only pumpkin, 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.

Sweet pumpkin soups are often added with honey, nuts and dried fruits. 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. They can also be flavored with chopped herbs, garlic, or spices.

Pumpkin is a versatile vegetable. It is used to prepare a wide variety of dishes, from soups and main courses to salads and desserts. We will turn our attention to. This is just a godsend for those who follow their figure, because pumpkin soup is low in calories and nutritious. Pumpkin soup is ideal for baby food. Children are not allergic to pumpkin - isn't it happiness for parents?

Pumpkin soup is quick and easy to prepare, especially if it's a puree or cream soup. You will have to tinker a little longer when preparing baked pumpkin soup, but the result will surprise you, because besides the preservation of many useful substances, baking reveals the taste of all products in a new way. For a festive table or dinner party, pumpkin soup can be effectively served in half a pumpkin, using it as a tureen.

Pumpkin soup with shrimps

Pumpkin contains many useful vitamins and minerals, relieves swelling well, an excellent dietary product. Shrimp is a storehouse of protein and minerals, especially a lot of iodine - almost 100 times higher than its content in beef. Combine these two healthy products and make pumpkin soup with shrimp. The soup recipe will appeal to women for its originality and simplicity, and guests and family members - for its aroma and extraordinary taste.

We need:

• 300-400 g pumpkin
• shrimp (to taste)
• 1 carrot
• 2 onions
• butter
• 3 cloves of garlic
• cream
• Bulgarian pepper
• basil

Preparation:

1. We clean the pumpkin, pour it in a saucepan completely, cover it with a lid, put it on a small fire.
2. Heat the pan in butter, put the garlic and peeled shrimps on it. Stir the food in a frying pan until the shrimps are browned, simmer the fire and put the contents on a plate.
3. We cut the onion, rub the carrots and add everything to the pumpkin. Grind the cooked vegetables with a blender. Put the resulting puree in a saucepan, add water and seasonings and let it boil slowly.
4. Add the shrimps to the pan after 15 minutes, and let it sit for another 3 minutes over low heat. boil. After that, turn off the fire.
5. Pour into plates, pour cream on top. This pumpkin soup can be served with both shrimp and chicken. It all depends on personal preference, it is equally tasty, the main thing is to observe the proportions and prepare it correctly.

Pumpkin vegetable puree soup with cream

Delicate pumpkin puree soup with amazing taste and aroma will win your heart forever. Especially kids love this soup.

To make Creamy Pumpkin Vegetable Soup with Cream, you need the following ingredients:

• Pumpkin - 500 grams.
• Potatoes - 2 medium sized tubers.
• Carrots - 1 piece.
• Milk cream - 100 ml.
• Cheese - 100 grams.
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Cooking instructions:

1. Peel the pumpkin, remove the seeds and cut into small cubes. We also peel the potatoes and carrots, wash them thoroughly and cut them.
2. Transfer vegetables and pumpkin to a saucepan, cover with cold water, salt, put on fire and boil until tender.
3. After all the ingredients are soft, remove the pan from heat. Pour the vegetable broth into a separate saucepan, and transfer the pumpkin and vegetables to a bowl and puree with a blender.
4. Return the resulting vegetable puree to the pan, pour in the milk cream and 250 ml. vegetable broth. We put the saucepan on low heat.
5. Grate the cheese, add to the soup, mix thoroughly. Salt to taste, add spices and seasonings. We wait until the cheese is completely melted, and remove the pan from the heat.
6. Pour the finished soup into portioned plates and serve.
7. If you wish, you can decorate the soup with finely chopped herbs or white bread croutons.

Pumpkin vegetable puree soup with cream is ready! Bon Appetit!

Pumpkin soup with shrimps

A very original pumpkin soup with an exquisite taste will be a wonderful decoration for your dinner table.

To make pumpkin shrimp soup, you need the following Ingredients:

• Pumpkin - 500 grams.
• Shrimp - 150 grams.
• Milk - 1 glass.
• Butter - 15 grams.
• Salt, black pepper, spices and seasonings to taste.

How to make Pumpkin Shrimp Soup:

1. Cut off the peel from the pumpkin, peel the seeds, rinse under running water. Then cut the pumpkin pulp into small cubes. Put the chopped pumpkin into a saucepan, salt, fill with two glasses of cold water and put on fire. Boil the pumpkin until soft.
2. Pour cold water into another saucepan, put on fire, add bay leaf, black peppercorns and salt, bring to a boil. Dip the shrimp into boiling water, cook for ten minutes. Then we drain the water, cool the shrimps.
3. Free the cooled shrimp from the shell. Rinse fresh dill greens under running water, dry and chop finely.
4. After the pumpkin has become soft, puree it with a blender. Salt the pumpkin puree, add black pepper, spices, seasonings and finely chopped dill, mix and put on low heat, bring to a boil.
5. At this time, heat the milk in the microwave. Pour milk into boiling soup, add butter, stir, heat for a few minutes and remove from heat.
6. Pour the finished soup into plates, put shrimps in each plate and serve.

Pumpkin soup with shrimps is ready! Bon Appetit!

Pumpkin soup with fish

A very original recipe for pumpkin soup with fish is quite simple to prepare. This soup turns out to be tasty, thick and very rich, and the creamy aroma gives it sophistication.

To make pumpkin fish soup, you need the following ingredients:

• Pumpkin - 500 grams.
• Potatoes - 3 medium sized tubers.
• Carrots - 1 piece.
• Onions - 1 head.
• Hot smoked cod - 400 grams.
• Milk cream - 250 ml.
• Salt, black pepper, spices and seasonings to taste.

How to make fish soup with pumpkin:

1. Pour four glasses of cold water into a saucepan, put on fire and bring to a boil. Cut off the peel from the pumpkin, peel the seeds, cut the pulp into small pieces. Peel the carrots, wash them thoroughly and cut them into small cubes.
2. Peel the onions, rinse and finely chop. Put chopped pumpkin and vegetables in boiling water, cook until soft.
3. In the meantime, let's start preparing the fish. Remove the skin from the cod. Separate the meat from the bones and cut into small pieces.
4. We take out the boiled pumpkin and vegetables from the broth using a slotted spoon. Strain the vegetable broth through a sieve into another saucepan. Peel the potatoes, rinse and cut into small pieces. Put the chopped potatoes in a saucepan with vegetable broth, salt and put on fire. Boil potatoes until tender.
5. Grind boiled pumpkin and vegetables with a blender until puree. Transfer the resulting vegetable puree to a saucepan with broth and potatoes. Then pour milk cream into the soup and add the cut fish, add spices and seasonings, mix and heat everything together for a few more minutes, then remove from heat.
6. Pour the finished soup into portioned plates and serve, garnish with finely chopped herbs.

Pumpkin soup with fish is ready! Bon Appetit!

Cold raw pumpkin soup

We bring to your attention a recipe for the most healthy soup, during the preparation of which pumpkin and vegetables will not be heat-treated. And, as you know, raw vegetables preserve all the variety of vitamins and minerals. In addition, such a cold soup will be an ideal option for lunch in the summer heat, when you do not want to stand at the stove and eat hot dishes.

To make Cold Raw Pumpkin Soup, you need the following ingredients:

• Pumpkin - 250 grams.
• Carrots - 1 piece.
• Garlic - 1 wedge.
• Celery stalk - 1 piece.
• Pumpkin seeds - 50 grams.
• Milk - 150 ml.
• Salt, black pepper, spices and seasonings to taste.
• Fresh dill to taste.

How to make raw pumpkin soup:

1. Cut off the peels from the pumpkin, cut out the seeds, rinse with cool water. Cut the pumpkin pulp into small pieces.
2. We also peel the carrots, wash them thoroughly, chop finely or rub them on a coarse grater. We clean the celery stalk, fill it with boiling water for a few minutes, and cut it. Peel the garlic, rinse and pass through a garlic press.
3. You can buy pumpkin seeds, or you can use those that were in the pumpkin. Raw seeds will need to be thoroughly rinsed and poured with boiling water for twenty minutes.
4. Transfer all prepared vegetables, pumpkin and pumpkin seeds to the blender bowl. Pour in a glass of boiled water and milk there, add salt, black pepper and spices to taste. Whisk all ingredients in a bowl until puree.
5. Rinse fresh dill, dry and chop finely.
6. Pour the finished soup into plates, decorate with finely chopped herbs and serve.

Cold raw pumpkin soup is ready! Bon Appetit!

Pea Soup with Pumpkin

A very original recipe for making pea pumpkin soup will be a lifesaver for vegetarians and people who are fasting or dieters.

To make Pumpkin Pea Soup, you need the following ingredients:

• Chopped dry peas - 250 grams.
• Pumpkin - 200 grams.
• Carrots - 1 piece.
• Onions - 1 head.
• Kefir - 150 ml.
• Table mustard - 1 teaspoon.
• Vegetable oil - 2 tablespoons.
• Salt, black pepper, spices and seasonings to taste.

How to make pumpkin pea soup:

1. Peas must first be soaked in cold water overnight. Peel the carrots, rinse them under running water and cut into small pieces. Peel the onions, rinse, do not chop.
2. Peel the pumpkin, cut out the seeds, cut the pulp into pieces.
3. Boil swollen peas, pumpkin, carrots and onions until tender. Then we throw out the onion. Make sure that the peas are well boiled. You may need to add water as needed during the cooking process. When all the ingredients are boiled, remove the pan from the heat. If there is too much liquid, it will need to be drained.
4. Now, using a blender, we turn the boiled vegetables into a puree mass. If the soup is too thick, you can dilute it with milk, broth or water and reheat it over low heat. Add salt, spices, mix.
5. Separately, prepare a dressing of kefir, vegetable oil, mustard and spices. Pour the finished soup into plates, fill and serve.

Pea pumpkin soup is ready! Bon Appetit!

Cooking delicious pumpkin soup

Pumpkin is one of the versatile vegetables, from which you can cook almost everything - from first courses to baked goods and desserts. But soups are best made from it. They are not only easy to cook and come out surprisingly tasty, but are also a real boon for those who follow their figure.

All useful elements are preserved in these dishes, and their regular use allows you to maintain a good mood and always be in great shape.

Pumpkin puree soup recipe

Even a novice cook can make a pumpkin puree soup, while pumpkin is successfully combined with a variety of vegetables and is well complemented with seasonings and crackers.

Ingredients:

• Pumpkin - 0.5 kg.
• Broth or water - 3 cups.
• Onions - 1 pc.
• Butter - 1.5 tbsp. l.
• Curry - 1.5 tsp
• Salt - to your taste.

Cooking method:

1. Cut the pumpkin into small pieces of arbitrary shape. 1 tbsp. l. melt the butter in a cauldron or a saucepan with thick walls, add the chopped onion and fry.
2. Put the remaining butter, curry, pumpkin into the prepared frying, pour in the broth or water, salt and after boiling, cook for about 20 minutes.
3. Next, remove the soup from the stove and, after cooling, bring it to a puree state in a blender.
4. You can serve the dish with croutons or cheese.

Making pumpkin soup with cream

The combination of cream and pumpkin is considered a classic, and the soup from these ingredients turns out to be rich and easily absorbed by the body.

Ingredients:

• Peeled pumpkin - 0.6 kg.
• Onions - 1 pc.
• Carrots - 1 pc.
• Sunflower or olive oil - 2 tbsp. l.
• Cream - 0.5 cups.
• Garlic - 2 cloves.
• Ground ginger - 1 tsp
• Salt - 1 tsp
• Water - 1 liter.

Cooking method:

1. Cut the vegetables into cubes and fry in oil for about 10-15 minutes.
2. Put in a saucepan, season with ginger and salt, fill with water and cook for about 20 minutes, and then bring to a state of puree with a blender or potato crush.
3. Pour cream into the resulting soup.
4. The dish is served on the table with fresh cilantro or croutons.

Cooking pumpkin soup in a slow cooker

There is nothing easier than making pumpkin soup in a multicooker, because you only need to cut vegetables and put them in a bowl, and the device will do the rest for you.

Ingredients:

• Pumpkin - 0.5 kg.
• Carrots - 1 pc.
• Potatoes - 3 pcs.
• Onions - 1 pc.
• Broth - 0.5 l.
• Garlic - 2 teeth
• Vegetable oil - 2 tbsp. l.
• Salt, black pepper to taste.

Cooking method:

1. We cut vegetables and fry them in oil in the "Baking" mode for 10 minutes.
2. Fill with broth, put the slow cooker in the "Stew" mode and cook for about 1 hour more.
3. Bring the cooked soup with a blender to a puree state, add the rest of the broth to the consistency you need, add salt and pepper.

Cook pumpkin soup with chicken

Ingredients:

• Pumpkin - 0.5 kg.
• Chicken fillet - 0.5 kg.
• Onions - 1 pc.
• Potatoes - 2 pcs.
• Butter - 20-30 g.
• Green celery, nutmeg and salt to taste.

Cooking method:

1. Fill the fillet with water and cook until tender.
2. Cut the vegetables into cubes of the same size.
3. Melt the butter in a cauldron, fry the onion, add the potatoes and simmer for a few more minutes.
4. Put the pumpkin in the resulting mass and cook until it becomes lighter.
5. Pour chicken broth into the vegetables so that it covers them completely, and then cook until fully cooked.
6. Cool and puree with a crush or blender.
7. Add the chopped fillets, seasonings, bring to a boil and remove from the stove. Read more:

How to make pumpkin soup with cheese?

The cheese gives the pumpkin soup a spice and unusual taste, the dish turns out to be thicker and more satisfying.

Ingredients:

• Pumpkin - 0.5 kg.
• Onions - 1 pc.
• Potatoes - 3 pcs.
• Processed cheese - 100 g.
• Garlic - 2 teeth
• Butter - 20-30 g.
• Broth or water - 1 liter.
• Paprika and black pepper - on the tip of the knife.
• Salt to taste.

Cooking method:

1. Cut the pumpkin into cubes, fill with broth or water and cook for about 10 minutes, add the potatoes and bring to readiness.
2. While the vegetables are boiling, fry the onion in oil, and then put it in the soup along with spices, garlic and salt.
3. Cool slightly, puree until smooth and put on fire again.
4. After boiling, add the sliced ​​cheese and let it melt.
5. Serve with croutons and fresh herbs.

Pumpkin soup is eaten everywhere - in Europe, Asia, America, Australia and even Africa. Moreover, most often, a cream soup is prepared from pumpkin.

Various varieties of pumpkin soup - with rice, cheese, wine - are prepared in northern Italy. In Haiti, pumpkin soup is certainly served on Independence Day, which coincides with the New Year. The celebration of Halloween in America is also not complete without pumpkin soup, however, here it is prepared quite thin. And in Australia, on the contrary, a thick, mushy soup with a lot of spices is cooked from pumpkin. In Uzbekistan, you will be offered shirkavak - milk soup with pumpkin. In England, apple and leek are added to pumpkin soup, in France - chicken broth and cream fresh. So what's the tastiest pumpkin soup recipe? Let's figure it out!

The sheer size of the pumpkin and the customs and traditions associated with it are always fascinating. But if you want to buy a pumpkin for food, not for fun, then choose a smaller size - it will be sweeter and less fibrous. Giant pumpkins are mainly grown as fodder varieties for livestock, moreover, the weight of 15 kilograms or more causes inconvenience during transportation and storage. Focus on medium-sized fruits.

The pumpkin skin should be free from defects (eg bruise spots), not wrinkled and smooth and firm to the touch. Examine carefully the stripes on the surface of the fruit - they should be straight. Wavy streaks may indicate the presence of nitrates. Also exclude any rot that may form.

When you cut the pub, determine the quality of the pulp. Check it for firmness, firmness and fleshiness - all of which should be present. The color of the pulp - the more orange the better.

When choosing a vegetable, as with buying a melon or watermelon, you must carefully examine the tail (stalk). It dries out upon reaching maturity and is one of the indicators of ripeness. Another indicator of ripeness is the hardening of the bark and a clearly visible pattern on it.

The benefits of pumpkin

The beneficial properties of pumpkin are determined by the presence in its composition of vitamins and other useful substances necessary for the normal functioning of the body. Understand what exactly the pumpkin can be useful for a person.

What pumpkin contains:

• contains vitamins (A, E, C, group B, folic acid), microelements (copper, zinc, iron, cobalt, iodine, manganese, fluorine), macroelements (calcium, potassium, magnesium, phosphorus, sodium);
• rich in organic acids, simple sugars (fructose and glucose), dietary fiber (fiber) and pectins.

The beneficial properties of pumpkin are recommended to be used both for the prevention of diseases and in the process of their treatment. Remember, pumpkin is the best healer for chronic ailments. Many doctors recommend including pumpkin dishes in the daily diet for people with the following diseases:

• chronic, acute diseases of the kidneys and genitourinary system;
• hepatitis and cirrhosis of the liver;
• hypertension and atherosclerosis;
• disorders of the cardiovascular system.

It is not at all necessary to consume this vegetable fresh. A number of useful properties of pumpkin appear only after heat treatment. So, for example, people with kidney disease, including acute pyelonephritis and kidney failure, need to eat pumpkin porridge. And in case of diseases of the heart, blood vessels and liver, it is better to eat baked pumpkin or all the same pumpkin porridge. Due to the content of iron in pumpkin, it is useful to eat pumpkin with anemia - eat boiled pumpkin 4-5 times a day, 100 grams at a time. For diseases of the gallbladder, for diseases of the liver, include a healthy pumpkin in your diet, per day you need to eat 200-300 grams of tavern in the form of porridge, boiled or baked pumpkin. In its raw form, pumpkin pulp is indicated for the prevention of caries, improvement of visual acuity, temperature reduction and even for the treatment of cough.

How to make pumpkin puree soup - 8 delicious recipes

Pumpkin soup with apples, walnuts and blue cheese

Aromatic soup with fried apples, seasoned with fresh ginger, chili and ground cinnamon. The apple gives the dish a sweet and sour taste, and the chili gives the spiciness. The soup does not require milk or cream, so it will be enjoyed by vegetarians and fasting alike (if you don't add cheese). Golden, velvety in consistency, the cream soup gives a feeling of fullness and is ideal as a warming light lunch.

Ingredients:

• 500 g pumpkin
• 50 g walnuts
• 50 g blue cheese (such as dorblu)
• 2 small or 1 medium apple
• about 1 liter of vegetable broth or water
• 1 tbsp. l. vegetable oil
• 1/2 small onion
• 1 clove of garlic
• a piece of ginger root 3-4 cm long
• 1 small chili, or to taste
• 1/4 tsp ground cinnamon

Preparation

Cut the onion into half rings. Chop the garlic. Grate the ginger on a fine grater. Peel and chop the chili peppers. Peel and seed apples and pumpkin and cut into slices.

Heat vegetable oil in a heavy-bottomed saucepan, add chopped onion and fry until transparent. Add garlic, ginger and chili. Fry for 1 minute. Add apples and pumpkin. Fry for 4-5 minutes, pour 2-3 tbsp. l. broth, salt, pepper, add cinnamon, fry for another 3 minutes, stirring occasionally.

Pour in so much vegetable broth (or water) so that the vegetables are covered with liquid by 2 cm. Simmer under a lid for about 10 minutes over low heat until the pumpkin is completely soft. Grind the soup with a blender until smooth and, if necessary, add boiling broth to achieve the desired consistency. Fry walnuts in a dry frying pan for 5-10 minutes until golden brown and characteristic aroma. Chop the toasted walnuts coarsely. Cut the dorblu cheese into cubes. Sprinkle the soup with walnuts and cheese before serving.

Creamy pumpkin and sweet potato soup

Proportions for not the largest saucepan:

• one chicken
• two liters of water
• 500 grams of raw pumpkin
• 500 grams of raw sweet potato
• two tablespoons of sweet chili sauce (more is possible, but less is not possible, this soup should warm from the inside).
• salt to taste

Cooking method:

Creamy pumpkin and sweet potato soup is cooked in a very, very concentrated chicken broth. Broth straight from whole chicken. The richer the better. A lot of meat goes into it, just a whole chicken can go away.

So, boil the broth from a whole chicken and two liters of water. Throw everything out of the broth, remove the skin from the chicken and also throw it out, remove the bones from the chicken, send them to the skin. Ideally, you should have a lot of chicken and some broth left in the pot.

Bring it to a boil, send the sweet potato and tavern there. The finer the vegetables are chopped, the faster they will cook.

When the pumpkin and sweet potato are completely soft, remove the pan from the heat, break the vegetables with a blender. Add all the white chicken meat, sweet chili sauce, and beat with a blender. Look at the consistency of the finished dish - does it suit you? If it seems too thick, add a little water, if too thin, evaporate the soup to the desired consistency, stirring constantly.

Fold the dark chicken meat, cut into small pieces, into the finished soup - this is how it tastes better.

Serve with pumpkin seeds, heavy cream, and warm wheat toast.

Pumpkin puree soup with onions

Ingredients:

• 900 ml vegetable broth
• 500 g pumpkin pulp
• 1 head of onion
• 1 small potato tuber
• 2 cloves of garlic
• 1 teaspoon vegetable oil
• thyme
• freshly ground black pepper

Cooking method:

Finely chop the onion, fry in oil until transparent for 1-2 minutes. Cut the pumpkin and potatoes into cubes, add to the onion, fry over low heat for 2 minutes. Add chopped garlic. Transfer vegetables to a saucepan with boiling broth and cook for 25 minutes. Season with salt and pepper to taste. Grind the vegetables together with the broth with a blender in mashed potatoes, heat the soup. Pour the puree soup into bowls, garnish with thyme.

Pumpkin puree soup with chicken

Ingredients:

• Pumpkin - 700 grams
• Chicken fillet - 400 grams
• Carrots - 130 grams (peeled)
• Potatoes - 200 gr (peeled)
• Leeks - 100 gr;
• Broth - 1-1.5 liters;
• Garlic - 2-3 gold;
• Cheese - 40 grams (hard varieties);
• Butter - 20-30 grams;
• Baton -4–5 pieces;
• Salt to taste;
• Pepper - to taste;
• Lemon juice - to taste;
• Sour cream - for serving
• Greens - for serving;
• Spices to taste

Preparation:

Boil the chicken breast. Spices to taste: salt, pepper, bay leaf, some celery, parsley. Cook for about 15–20 minutes. Cut carrots, potatoes, pumpkin. In a saucepan with a thick bottom, put the oil and chopped leeks. Lightly fry the onion, then add the carrots, fry for another 1-3 minutes. Add potatoes, pumpkin, about a liter of broth in which the breast was cooked. Cook for about 15 minutes, until the pumpkin is cooked. Add chopped garlic. We remove from the fire. Using an immersion blender, make a puree soup. Salt, pepper, add lemon juice, grated cheese, chicken pieces, mix and put on low heat, bringing to a boil again. Serve the soup with fried loaf cubes, herbs and sour cream.

Brazilian Pumpkin Soup with Chicken

Ingredients:

• 500 g chicken breast
• 800 g pumpkin pulp
• 3 tomatoes
• 2 red bell peppers
• 3 tbsp. tablespoons of olive oil
• spices

Preparation:

Pour chicken breasts with 2 liters of cold water, cook until tender with salt. Remove the meat, cut and put it back in the broth. Add the diced pumpkin. Cook for 40 minutes. Pass peppers without seeds, tomatoes without skin through a meat grinder. Simmer for 20 minutes with salt and butter. Add to soup, season with spices.

Pumpkin soup with almonds

Simple vegetable soup, soft and tender due to cream cheese (you can use Philadelphia, Buco, Almette or other analogs). Ginger root gives the dish a light zesty flavor. After adding dairy products, it is important not to bring the soup to a boil, just warm it up, otherwise it may curl.

Ingredients:

• 500 g pumpkin
• 600 ml water
• 1 tbsp. l. butter
• 1/2 tbsp. l. olive oil
• a piece of ginger root 2 cm long
• 1/4 tsp ground ginger
• 1 orange
• 100 g cream cheese
• 30 g almond flakes
• salt, freshly ground black pepper - to taste

Cooking method

Grate the ginger root on a fine grater. Fry the almond flakes in a dry skillet or oven until golden brown. Squeeze the juice out of the orange.

Peel the pumpkin, cut into small pieces. Melt butter in a saucepan, pour in olive oil, add ginger, fry it for 1-2 minutes over low heat. Add pumpkin, a pinch of salt and fry for 3 minutes. Add ground ginger. Pour in orange juice and water so that the liquid covers the pumpkin. Cook for 30 minutes until soft. Add cream cheese. Mix well.

Grind the soup until puree with a blender. Add salt and pepper, if necessary, to taste. Sprinkle with almonds before serving.

Pumpkin cream soup in a slow cooker

The healing properties of pumpkin have been known for a long time - it is a valuable dietary vegetable, rich in vitamins and mineral salts. Delicate cream soup based on it is a popular dish in many national cuisines of the world. Such food is very useful, easy to digest, and its bright, cheerful color will decorate the dining table and will surely please the children.

Ingredients:

• 750 g pumpkin
• 150 g celery root
• 150 ml of water
• 100 g onions
• 100 g carrots
• 100 ml cream 20-33% fat
• 50 ml vegetable oil
• 50 g butter
• 10 g garlic
• salt to taste

For filing:

• parsley (dill) - to taste

Preparation

Peel the onions, cut into small cubes. Peel the garlic and chop finely. Peel the pumpkin, cut into medium cubes. Peel the carrots, grate on a coarse grater. Peel the celery root, cut into small cubes.

Fry onions, garlic and carrots in a bowl in a mixture of oils for 1-2 minutes. Add pumpkin, celery, fry for 1-2 minutes. Pour in water. Pour in the cream, salt and cook for 10 minutes at a pressure of 30 kPa or in the "Soup" mode. Bring the soup with a blender until smooth. Pour soup into bowls and garnish with herbs and serve.

Pumpkin puree soup with potatoes in a slow cooker

Ingredients:

• 300 g pumpkin
• 4 potatoes,
• 2 onions
• 2 cloves of garlic
• 1 carrot,
• 15-20 g butter,
• 1 tablespoon vegetable oil
• 400 ml cream
• 350 ml of water, salt.

Preparation

Peel and cut vegetables. Turn on the multicooker in the "Bake" mode. Pour vegetable oil into the multicooker bowl. Finely chop the onion, chop the garlic, dice the potatoes, grate the carrots, cut the pumpkin into small cubes. Send to a slow cooker, add water, salt. Bring the "Baking" mode to the end, then turn on the "Stew" mode for 1 hour. Then grind the finished soup in a blender. Add cream in mashed potatoes, mix. If the soup is thick, add boiled water.