How to cook pumpkin puree soup: 10 recipes

Pumpkin pulp contains many vitamins, therefore it is considered extremely useful. On its basis, you can cook roast, jam, soup. Vegetable is inexpensive and affordable for everyone. Therefore, it is worth to please the household with a new dish, for example, pumpkin cream soup. Consider popular recipes.

Simple pumpkin-based puree soup

• pumpkin (pulp) - 0.75 kg.
• Onion - 1 pc.
• Butter - 60 gr.
• chicken broth - 950 ml.
• carrots (medium) - 1 pc.
• salt - in fact
• minced curry - 20 gr.

1. Clean the carrot from the dusty layer, cut into thin strips. Peel the husks from the onions, chop them in a classic way. Put the thick-walled container on the stove, add butter in the amount of 30 grams.
2. Put the shredded onions, pumpkin pieces and carrots into the pan.Fry vegetables over low heat until rosy. After that, add the remaining oil, curry seasoning. Stir the ingredients, stew for 1-2 minutes.
3. Pour pumpkin and carrot, pour broth from chicken. Salt the composition as desired. Bring the food over medium heat to boiling, then turn down the power, cover the pan with a lid. Tom the dish third of the hour.
4. The mixture should be passed through a blender. The mashed potatoes are boiled again. Add puree to your taste, add meat or fresh herbs. Lean soup for the diet is prepared on the basis of vegetable broth with vegetable oil.

Pumpkin soup with rice

• pumpkin (cubes) - 320 gr.
• cauliflower - 180 gr.
• Rice "Basmatti" - 35 gr.
• whole milk - 210 ml.
• water - 1 l.
• fresh greens - 35 gr.
• chopped nutmeg - 3 gr.

1. Separately, boil rice in the usual way. In the second pan you need to put the pumpkin cubes and cauliflower, pour in water and add salt. Tomit products to soften.
2. Send the boiled vegetables and rice to the blender bowl. Get from the components of a homogeneous slurry. Pour the puree into a thick-bottomed container, boil.
3. Turn off the stove, add homemade milk, shredded herbs and ground nutmeg. Stir the ready soup. Serve pumpkin puree with crunchy garlic croutons.

Pumpkin soup with chicken and bacon

• chicken fillet - 350 gr.
• pumpkin (pulp) - 550 gr.
• chicken broth - 0.9 l.
• smoked bacon - 150 gr.
• carrots (small) - 2 pcs.
• olive oil - 25 gr.
• onion - 1 pc.
• salt - in fact
• parsley - 1 bunch
• sour cream - in fact

1. The breast should be cut into small slices, and the onions should be peeled and chopped in the usual way. Pour olive oil into thick-walled container, send it to the stove, heat it.
2. Throw the shredded products into the pan. Reduce heat, fry the ingredients until the onions are transparent. Manipulation takes about 5-7 minutes.
3. Next, chop the pumpkin and carrot, add to the total mass. Pour the ingredients with broth. Boil foods for at least 20 minutes. If necessary, salt the composition.
4. Turn off the burner, immerse the blender in the pan, chop the products to a puree-like state. Reheat the soup if necessary.
5. Serve with pre-fried bacon bits. Garnish with pureed parsley soup.Put sour cream in a separate bowl.

Pumpkin & Shrimp Cream Soup

• broth (vegetable) - 0.8 l.
• pumpkin pulp - 450 gr.
• shrimp - 220 gr.
• potatoes (medium) - 2 pcs.
• cream (fat) - 130 ml.
• onion - 1 pc.
• chili pepper - 1 pc.
• vegetable oil - 50 gr.
• Green onion - 15 gr.
• sugar - 15 gr.
• salt (sea) - 8 gr.
• Freshly ground pepper - 4 gr.

1. Finely chop the onion. Clean the root of the uniform, chop into the same cubes as pumpkin. Send the sliced ​​food to the pan with a thick bottom. Pour in 30 gr. oils.
2. Pour the broth into the container, stew products until softened for about 20-25 minutes. Next, the vegetables need to skip through a blender and return to the pan. Pour in the cream of the most fat.
3. Wait until the first bubbles appear, add granulated sugar, pepper and salt to taste. Stir the ingredients with a wooden spatula. Simultaneously fry the peeled shrimps in the remaining butter. Parry seafood until golden brown.
4. Finely chop the hot peppers, add together with the shrimp in the pan to the common products. Boil the soup for 2-3 minutes. Do not forget to stir the mass. Serve with fresh herbs.

Pumpkin and Leek Cream Soup

• leek - 1 pc.
• pumpkin (pieces of pulp) - 850 gr.
• potatoes - 170 gr.
• olive oil - 60 gr.
• vegetable broth - 1 l.
• lemon juice (lime) - 25 ml.
• homemade sour cream - 90 gr.

1. Equally chop the potatoes and pumpkin pulp, onion with the need to chop the rings. Use a container with a thick bottom, pour olive oil into it. Heat the pot, toss the prepared vegetables.
2. Fry foods about 10-12 minutes. Bring onion to transparency, pumpkin and potatoes should have a golden crust. Next, pour in the vegetable broth, close the lid, wait for the bubbles to appear.
3. The composition stews another quarter of an hour. Turn off the stove, pepper as desired, sprinkle with citrus juice. Stir the dish, chop with a blender. Add sour cream, stir.

Fragrant pumpkin soup with tomatoes

• pumpkin (pre-prepared) - 0.8 kg.
• fleshy tomatoes - 0.5 kg.
• Basil (green) - 10 g.
• onion - 1 pc.
• garlic - 3 teeth
• thyme - 7 gr.
• rosemary - 6 gr.
• broth (from meat) - 1.3 l.
• pumpkin seeds - 25 gr.
• White pepper - 4 gr.
• salt - 15 gr.

1. Heat the oven to 190 degrees, in parallel cut the pumpkin into large slices. Rinse and rinse the tomatoes. Onions need to be cut into 4 equal parts.Cover the baking sheet with parchment, put the vegetables on it.
2. Sprinkle the products with olive oil, place aromatic fresh herbs on top. Send the tray to the preheated oven. Set the timer for 35-40 minutes. During the manipulations, the baking sheet must be taken out, and the products are sometimes mixed.
3. Remove the cooked vegetables from the oven, remove them from the pan, and discard the herbs. Finely chop the garlic cloves, peel off the tomatoes. Send all the products in the bowl of the blender, chop the vegetables to a smooth consistency.
4. Mix in a common pan ready-made mashed potatoes and meat broth. Put the container with the contents on the stove, bring to a boil. Serve the dish by sprinkling it with pepper and salt. Garnish the soup with peeled pumpkin seeds.

Pumpkin soup with porcini mushrooms

• pumpkin (prepared) - 550 gr.
• onions - 1 pc.
• olive oil - 55 gr.
• salt - in fact
• fried pumpkin seeds - optional
• dried white mushrooms - 20 gr.
• crackers - in fact

1. Cut the cut pumpkin into arbitrary pieces. Soak the dried mushrooms in a plate of water for a quarter of an hour. Chop the onion finely. After the specified time, move the mushrooms and liquid to the pan.
2. Boil the product for half an hour after boiling. Separately, fry the onions and pumpkin slices in a frying pan with olive oil. Make the manipulations no more than 5 minutes. Catch the mushrooms from the broth, add the vegetables. Top up with water if necessary.
3. The total amount of liquid should be about 250 ml. Boil the vegetables for about 6 minutes. Next, the mass of broth is passed through a blender. Simultaneously fry the mushrooms in a pan with olive oil.
4. Pour the finished pumpkin cream soup into portions, place the fried mushrooms on top. Sprinkle the dish with butter, in which the products were prepared. For a more expressive taste, you can spice up a lot of pumpkin seeds.

Butternut Squash Soup

• Butter - 120 gr.
• leek - 2 pcs.
• potatoes (large) - 1 pc.
• onions - 1 pc.
• pumpkin pulp (muscat variety) - 800 gr.
• carrots - 2 pcs.
• Apple (sweet) - 1 pc.
• chicken broth - 1 l.
• white wine (dry) - 60 ml.
• cream (10% fat) - 130 ml.
• ground nutmeg - 4 gr.
• green onions - 35 gr.
• salt - 20 gr.

1. Put a suitable saucepan on the stove, add the required amount of oil.Heat the tara, send the shredded onion and leek into it. About 5 minutes you need to stew the vegetables until softened.
2. In parallel, cut the pulp of the pumpkin into square pieces. In a familiar way, peel potatoes and apples. Cut food into slices. Heat the chicken broth, send in boiled water all prepared foods.
3. As soon as the composition boils, reduce the power of the burner, cover with a lid. Continue cooking for about 20-25 minutes. After that, chop the vegetables with a blender. Combine mush with broth, salt.
4. Also in the composition must be added ground pepper and nutmeg. Stir the ingredients thoroughly, send to the stove for re-boiling. Serve hot and sprinkle with chopped green onions.

Pumpkin and Cheese Cream Soup

• Pumpkin slices - 650 gr.
• sour cream 20% - 120 gr.
• Parmesan cheese - 75 gr.
• cream - 180 gr.
• onion - 1 pc.
• salt - 14 gr.
• garlic - 4 cloves
• freshly ground hot pepper - 1 gr.
• olive oil - 90 ml.
• allspice - 2 gr.
• ground nutmeg - 3 gr.
• water - 0.4 l.

1. Grind the garlic teeth and onions in a convenient way. Melt the butter in a suitable saucepan with a thick bottom provided. Send the shredded products to the red-hot container, pass it to complete readiness.
2. Mix the finished pumpkin cubes into a common pan, fry the orange flesh until golden. Pour in the purified water, wait for boiling. Cook foods on medium power for a quarter of an hour.
3. Crush the food with a blender, bring to a boil again. Add nutmeg, salt, cream and pepper. Extinguish the product at minimum heat for a few minutes. Remove the composition from the stove, cover with a lid, wait 20 minutes.
4. In the allotted time, the soup will infuse fully and acquire the desired flavor. Pour the dish over the serving plates, sprinkle with grated Parmesan. Serve with homemade sour cream and donuts.

Pumpkin soup in a slow cooker

• Pumpkin pulp - 350 gr.
• carrots - 1 pc.
• onions - 2 pcs.
• potatoes - 3-4 pieces
• garlic - 2 teeth
• cream - 0.35 l.
• vegetable oil - 25 ml.
• butter - 40 gr.
• sea ​​salt - in fact

1. Put the “Baking” mode on the slow cooker, put the vegetables cut in small pieces into the bowl, pour in the vegetable oil. Stir products, wait for the end of the process.
2. Next, transfer the household appliance to the "Fire" mode, stew products about 1 hour.Vegetables need to grind a blender and pour into a saucepan.
3. Pour in fresh cream to mush, mix well. Warm the composition on the stove, avoid boiling. Serve pumpkin cream soup with fresh herbs and seeds.

Diversify cream soup with herbs and fragrant spices. Make sure that the products are cooked thoroughly. Meat must be separated by fibers and prevent the ingress of bones. After the formation of the puree mass, the soup is re-boiled. Such a move will save the dish from souring.

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