Pumpkin soup with chicken and cheese

Cooking: 45 minutes

To be honest, we rarely cook soup with pumpkin, but in vain, because pumpkin dishes are very healthy. Pumpkin soup cooked with chicken and cream cheese is very tasty and fragrant. If you have a family member who doesn’t eat pumpkin, they will really like it in this soup.

If you replace the chicken fillet with smoked meat, the production time will be significantly reduced.

Ingredients

Pumpkin – 400 g
Chicken fillet – 400 g
Potatoes – 4 pcs.
Carrots – 1 pc.
Sweet pepper – 1 pc.
Garlic – 2 cloves
Onions – 1 pc.
Cream cheese – 80 g
Water – 1.5 l
Parsley – 4 sprigs
Vegetable oil – 3 tbsp. l.
Salt – 3 pinches
Cauliflower – 300 g

How to cook

Wash the chicken fillet. Fill the meat with water and put it on fire. From the moment it boils, remove the foam and cook for 20 minutes over low heat.

We take out the meat. Return the broth to the heat. The broth can also be prepared with other parts of the chicken, for example thigh, breast, drumstick.

In the meantime, while the meat is cooking, prepare the vegetable frying. Cut the peeled onion and garlic into small cubes.

Peel the pepper from seeds and membranes, cut into small cubes. Three peeled carrots on a medium grater.

Heat the vegetable oil in a frying pan, first fry the garlic and onion for 4-5 minutes.

Then add carrots and peppers, continue to fry for another 5 minutes, stirring occasionally.

Peel the pumpkin from the skin and seeds, cut into cubes. We also peel the potatoes and cut them into cubes.

Add potatoes, cauliflower and pumpkin to the boiling broth.

Immediately add the vegetable frying and bring to a boil. Cook for 15 minutes, reducing heat.

Wash the parsley and chop it finely. Add parsley and cheese to the soup, stir until the cheese dissolves. Cut the meat into small cubes and add to the soup. Salt the soup to taste.

Let the soup and cheese simmer for one minute and remove the pan from the heat.

Our delicious pumpkin and chicken soup is ready. Serve with croutons, crackers or fresh bread.

Chicken soup with pumpkin - delicious and healthy

Most often, the pumpkin part of our Russian cuisine is represented by porridge, factory-made juices, or various desserts. But you hear about unsweetened pumpkin very rarely, and in vain: it can be baked as a side dish, added to stir-fries, stews, and pizza. Now we will tell you about another use of the fruit: in first courses. There will be two recipes. The 1st is the most common 1st, where the pumpkin acts as the 2nd potato, or something. Or instead of cereal. Or a vegetable in a traditional bouquet of vegetable soup. A quick and simple recipe - a fragrant and light soup with pumpkin in chicken broth. 2nd - from the category of not the least favorite at the moment puree soups or, as they are often called, cream soups. Which one tastes better? Hard to say. They are different, but any of them is worth cooking. Later, it’s time to decide which soup to include in the family menu, or even both soups. Well, now step by step and with photos?

Pumpkin soup with chicken broth

What we will need:

chicken fillet – 300 g;
pumpkin – 300 g;
medium potatoes - 3 pcs.;
onion – 1 pc.;
small carrots – 1 pc.;
cauliflower – 200 g;
cream cheese – 70 g;
vegetable oil – 3 tbsp;
salt, pepper mixture, bay leaf - to taste;
garlic – 1 clove;
greens to taste;
filtered water – 1.5 l.

Production time - 50 minutes

Number of servings - 6

How to make pumpkin soup with chicken broth

Wash the chicken breast (fillet), add cool water, cook until tender at a gentle simmer for about 25-30 minutes.
Cut the carrots and onions into narrow strips.
Cut the pumpkin into small cubes. We also chop the potatoes.
Lightly simmer the onions and carrots in vegetable oil until translucent, stirring occasionally.
Remove the meat from the prepared chicken broth, add potatoes, pumpkin and cauliflower into it. Cool the cooked fillet and chop into cubes. Cook the vegetables in the broth until tender, 15-18 minutes. over medium heat.
Place the roasted vegetables into the broth and cook for another 5 minutes.
Salt, add ground pepper, press garlic through a press. Add cream cheese, herbs, chopped chicken. Stir until smooth, taste for salt and, if necessary, add to taste.
Bring the almost finished soup to a boil and turn it off.
Cover the soup with a lid and let it brew for 15-20 minutes.

Creamy soup with chicken broth from pumpkin

Ingredients:

chicken (with bone) - 200 g;
water – 1-1.5 l.;
potatoes - 2 pcs.;
carrots – 1 pc.;
onion - 1 pc.;
pumpkin - 200 g;
sunflower oil - 30 ml;
pumpkin seeds - to taste;
salt, pepper - to taste;
spices (cardamom, nutmeg, ginger, turmeric) - each on the tip of a teaspoon;
dill – 2-3 sprigs.

How to prepare pumpkin puree soup with chicken broth

The first step is to place the chicken pieces in water and bring to a boil. Skim off all the foam and continue cooking over low heat.
Chop the potatoes coarsely and add to the chicken. Also put dill stems there (this will give the broth an extra smell).
Chop the onions and carrots (it is completely unimportant how, since we will puree it all later). Place in a frying pan, pour in vegetable oil.
Fry the vegetables over high heat for 5 minutes and add spices. Fry for another minute so that the flavors mix well.
Remove the chicken and dill stems from the pan. Add pumpkin (cut into cubes). Cook everything until tender, the vegetables should be soft.
Add the roast to the soup and use a blender to achieve a homogeneous soup mixture. Add salt at the very end.

Serve with dill, croutons and pumpkin seeds.

Creator: Ira Eremeeva.

The main advantage of pumpkin soup is its wonderful taste, which costs only 30-40 minutes of free time and a minimum of culinary experience. All-seasonality is also a good plus of this dish - you can actually cook it all year round.

It is better to choose unsweetened types of pumpkin for soup (sweet ones are larger and rounder). We try not to overcook, otherwise the pumpkin pieces will lose their taste and become extremely soft.

If you are cooking for a baby, then it is better not to fry the carrots and onions, and also do without garlic and other spices. And vegetarians can do without chicken. Using a blender, we turn the soup boiled in water into puree, and an appetizing thickness will be achieved.

Well, for a snack, another prize: the soup is perfect for dietary nutrition: its low calorie content and, at the same time, satiety will allow you to keep your shape unrivaled. You can eat as much as you want without harm to your conscience and waistline.

And for those who still do not like pumpkin, let us remind you of its necessary properties:

Pumpkin restores almost everything in our body - from vision to hormonal levels; it contains so many vitamins and minerals that it is difficult to even list. Here are just a few key points: fiber will normalize the functioning of the intestinal tract, different groups of vitamins will strengthen the immune system and support the cardiovascular system. These are just generally known facts. By the way, we forgot that pumpkin seeds are the enemy of all parasites, so it’s worth taking a whole pumpkin, and not just peeled pieces.

I wish you healthy eating and bon appetit!

Save recipe in “Cookbook” 1

Pumpkin soup with chicken – 6 soup recipes

Various sweet porridges with rice or millet are often prepared from pumpkin. But from this autumn vegetable you can only create a nutritious and tasty one. We will tell you below exactly how to prepare pumpkin soup with chicken, and what else can be included in its composition.

Basic execution of the first course

Usually the recipe for the presented dish includes (in addition to pumpkin and chicken) fragrant garlic, special onions and juicy tomatoes.

chicken fillet – 440 g;
pumpkin – 250 g;
tomatoes – 300 g;
onion – 100 g;
garlic – 1-2 cloves;
water – 1.2 l;
fresh parsley, spices.

Recipe step by step:

Pour the indicated amount of water into a suitable pan. Bring to a boil, and then add fillet, cut into medium pieces. Add salt.
While the bird is boiling, peel the vegetables. Next, chop the onion, also cut the tomatoes and pumpkin into cubes, chop the parsley and garlic.
Pour a couple of tablespoons of broth into a separate clean pan. Add vegetables that will need to be simmered for 3-4 minutes.
In the next step, add the strained broth and the shredded chicken. Simmer at medium temperature for about half an hour until the pumpkin is soft. At the end, season with garlic and herbs, spices as desired. Let it brew. This is the basic execution of the first course!
From time to time, any other vegetables are added to the first one, which will make it the most rich and fragrant. This could be carrots, bell peppers, celery and/or potatoes.

Pumpkin soup with chicken in a slow cooker

Do you want to create the most satisfying first meal? Then it is recommended to include snow-white rice in the soup, and transfer the process itself to a modern slow cooker.

To prepare, you will need:

chicken drumsticks – 4 pcs.;
water (filtered) – 1.5 l;
fresh pumpkin – 200 g;
rice (round, snow-white) – 90-100 g;
carrots – 70-75 g;
dill – 5-6 g;
laurel and salt.

Wash small chicken drumsticks, then put them in a bowl, pour filtered water, add laurel. Add salt.
Place the container in the multicooker. Turn on the “Soup” mode. Cook the broth with the lid closed for 40 minutes.
Then remove the bird and strain the broth. Return the outermost one to the bowl. Place pumpkin cubes, grated carrots, washed cereals and chopped dill there. Don’t forget to add the meat cut from the bones.
Test for salt. If necessary, add to taste. Close the machine again and continue production in the same mode. In 15-20 minutes, pumpkin soup with chicken in a slow cooker will be ready.

The drumsticks can be replaced with thighs or legs. In any case, it is important to boil the bird one hundred percent, and then disassemble it, removing bones, skin and cartilage.

Cooking for the baby

Since pumpkin is a very necessary vegetable, it is recommended to include it in dishes for children. And so that children eat it with pleasure, it is proposed to prepare puree soup from pumpkin with chicken and sour cream.

potatoes (fresh) – 100 g;
pumpkin – 100 g;
carrots – 50 g;
cauliflower – 100 g;
chicken breast – 150-155 g;
water for soup - 2 glasses;
sour cream – 2 tbsp. l.;
salt.

Recipe step by step:

Process and cut the vegetables indicated in the list into cubes (disassemble the cabbage into small inflorescences). Pour the ingredients into the pan.
Place the breast pieces, then pour in the water. Add salt to taste.
Cook under a loosely closed lid for about half an hour. When the vegetables become soft, place them together with the chicken in a blender bowl. Beat with sour cream until smooth puree.
Be sure to reheat before serving. So, you can quickly and easily prepare a delicious soup for your baby!

So that the first one does not end up being very watery and liquid, it is better not to add the remaining broth. It can be used in the preparation of other dishes.

With added cheese

By adding processed cheese to the soup, you can get a unique soup that is perfect for both a regular lunch and a Sunday feast.

For production you will need:

chicken breast – 300 g;
processed cheese – 2 packs;
cold water – 1.5 l;
pumpkin and potatoes – 250 g each;
salt and spices - to taste;
parsley – 4-5 g;
carrots – 50-60 g.

Pour water into the saucepan. Wait until it starts to boil. Only later add the breast, cut into pieces. After salting, cook for at least a third of an hour.
After 20-25 minutes strain the hot broth , return to the stove, adding cubes of potatoes, carrots and pumpkin.
Cook the vegetables until soft, then chop together with the poultry in a saucepan with an immersion blender. Having obtained a puree-like consistency, add pieces of processed cheese.
While stirring, dissolve the last ingredient. At the very end, add spices and chopped parsley. Serve soup with added cheese immediately.

To create an even deeper taste of the first one with pumpkin and potatoes, it is permissible to use cheese curds with fillings (herbs, bacon, mushrooms and others).

How to cook pumpkin-chicken soup

Do you want to add memorable flavor aspects to your first dish? Then it’s better to serve it with pieces of smoked chicken and small crispy croutons.

Products that are needed:

pumpkin (fresh) – 200 g;
zucchini – 100 g;
chicken legs – 2 pcs.;
potatoes – 100 g;
smoked wings – 2 pcs.;
medium fat sour cream – 1 tbsp. l.;
greens, croutons for serving;
salt/spices.

Tender recipe with cream

Having figured out how to cook pumpkin-chicken soup, it’s time to study the next recipe, which contains cream.

chicken breast – 220-230 g;
cream 10% – 1 glass;
pumpkin – 200 g;
champignons – 3-4 pcs.;
water – 2 glasses;
potatoes – 100 g;
aromatic pepper/salt/herbs.

Strain the broth cooked on the chicken breast. Then pour it into a dry, clean saucepan. Add pumpkin and potato cubes. Also add the indicated amount of whole mushrooms.
After adding salt, simmer the ingredients until they become soft. Then take out the champignons and fry them, and grind the rest with a blender.
Pour cream into the purchased puree. Season with chopped herbs and aromatic pepper. Beat the cream of chicken soup with a whisk by hand or with a mixer.
To serve, heat in the microwave, add fried mushrooms, and top with a crispy slice of bread. Here is the usual recipe with cream!

It is not necessary to use only champignons. They can be replaced with chanterelles, honey mushrooms or boletus. The main thing is that the specimens are small. Then they will cook more quickly and will look most appetizing on the plate.

Pumpkin soup with chicken – 6 quick and delicious recipes

This dish will fill you up, warm you up, and lift your spirits. One has only to imagine the steam rising above the plate, the smell of the freshest broth and the sunny color of the pumpkin pulp, and it is already impossible to get rid of the desire to experience it. This article will help you learn how to cook pumpkin soup with chicken.

Traditional pumpkin soup with chicken

Pumpkin attracts modern housewives not only because it contains almost all the necessary components, but also because it is low in calories. A hearty lunch without the fear of gaining excess weight is the main advantage of this recipe.

It will require:

chicken meat on the bone – 200 g;
two potatoes;
one onion;
one carrot;
pumpkin pulp – 200 g;
vegetable oil – 30 g;
pumpkin seeds (optional and to taste);
dill greens.

Prepare in the following order:

Cut the meat into 2 - 3 parts, add cool water, add half an onion, ¼ carrot and cook over low heat. After boiling, skim off the foam.
Place the peeled potatoes completely into the broth, and add the dill stems there.
Cut the second half of the onion and the rest of the carrots into cubes and fry in oil until the onion is transparent. The carrots should lighten a little.
When the potatoes are ready, remove the meat, onions and dill stems from the broth. Diced pumpkin pulp is immersed in broth and cooked until tender.
The broth from the pan is not drained one hundred percent so that the remainder covers the vegetables.
Pumpkin and potatoes are crushed in a blender.
All the prepared parts - puree, broth and frying - are combined, put on fire and allowed to boil. Obviously, the soup is salted to taste.
Pumpkin seeds are roasted in a dry frying pan with constant stirring.

The dish must be served with pieces of chicken, chopped herbs and seeds.

Development of manufacturing for children

This dietary dish is completely suitable for children under one year and older.
Pumpkin is perfectly stored during the long winter months; it is prepared when almost all other vegetables can no longer be found in fresh form. The recipe for making pumpkin soup with chicken for children is not very different from the adult version, but certain aspects need to be taken into account.

Advice! To make the puree soup from pumpkin with chicken especially tender in its mixture, you should use Muscat pumpkin.