Creamy pumpkin soup: TOP 4 recipes

Manufacturing secrets and tips
Creamy pumpkin soup with garlic croutons
Creamy pumpkin soup
Cream of mushroom soup with pumpkin and pumpkin seeds
Milk cream soup with pumpkin and nuts
Video recipes

Pumpkin is a catchy and fabulous vegetable that is a real emblem of golden ozari. It is juicy, sweet and is a real storehouse of vitamins and microelements. It grows well in our latitudes, which is why a huge variety of colorful and exciting dishes are prepared from it. In this article we will learn how to prepare delicious creamy pumpkin soup in various variations.

Manufacturing secrets and tips

You can prepare creamy pumpkin soup using water or broth (vegetable, mushroom, meat). For the most intense taste, add a bouillon cube - vegetable or meat - to the soup.
For satiety, add pasta, cereals (rice, millet, egg, bulgur, couscous, chickpeas), and vegetables. If you want the soup to have a pumpkin color, it would be a good idea to add carrots. But you can make soup from 1 main ingredient.
If there is not enough pumpkin, add potatoes. It will give the first dish thickness, but at the same time it will not add a very pronounced taste.
Pumpkin soup will become tender and creamy if you add cheese, cream, milk or snow-white flour sauce Bechamel. The ingredients will make the dish more tender and satisfying.
When finished, the products are ground through a fine sieve or blended into a puree. The thickness of the soup should resemble sour cream. Although this is a matter of taste and the soup can be diluted with liquid to the desired thickness.
For beauty and taste, it would not be superfluous to add topping to the plate when serving cream soup. A regular option is croutons from snow-white or black bread, various herbs (parsley, dill), various nuts, and, of course, fried pumpkin or sunflower seeds. You can also add smoked foods: fried bacon or hunting sausages.

Creamy pumpkin soup with garlic croutons

Even on the rainiest and coldest day, this bright sunny soup will amuse you with its taste, mixture and nutritional value. And even the most tasteful gourmets will like croutons in garlic butter.

Calorie content per 100 g - 115 kcal.
Number of servings - 4
Production time - 1 hour

Ingredients:

Pumpkin – 500 g
Onions - 1 pc.
Potatoes - 2 pcs.
Vegetable oil - for frying
Carrots - 1 pc.
Garlic - 2 cloves
Snow white bread - 1 loaf
Greens - for serving
Salt - to taste

Making creamy pumpkin soup with garlic croutons:

Peel the potatoes, cut into cubes and place in boiling water. Add salt to taste.
Cut the peeled onions into half rings and grate the carrots on a large grater. Sauté vegetables in a frying pan in oil until golden brown. Place the fry in the pan with the potatoes. Fill everything with water and cook for 10 minutes.
Peel the pumpkin and remove the seeds, cut into large pieces and sprinkle with vegetable oil. Place it on a baking sheet and bake in the oven for 20 minutes at 180°C. Add the baked pumpkin to the vegetables and simmer for 5 minutes.
Then grind the products with an immersion blender until smooth.
Immediately toast the croutons with the pumpkin in the oven. To do this, crush the garlic through a press and pour in a small amount of vegetable oil. Leave to stand for 10 minutes so that the oil gets a garlicky smell. Cut the bread into small cubes, mix with butter and place in the oven to toast.
Serve creamy pumpkin soup garnished with chopped herbs and garlic croutons.

Creamy pumpkin soup

Catchy, sunny and golden pumpkin cream soup, it will lift your spirits just by looking at it. It prepares quickly, yet has a delicate creamy taste and will amuse you with its rich vitamin composition.

Ingredients:

Pumpkin – 1 kg
Water - 1 l
Onions - 1 pc.
Garlic - 1 clove
Butter - 50 g
Cream 30% fat – 100 ml
Vegetable oil - 2 tbsp.
Salt - to taste
Sugar - 0.3 tsp.
Bacon - 100 g for serving
Ground dark pepper - a pinch

Making Creamy Pumpkin Soup:

Peel the onion, finely chop and place in a pan with heated butter and vegetable oil. Salt, pepper and sauté over low heat until transparent.
Peel the garlic, pass through a garlic squeezer and fry together with the onion for 1 minute.
Wash the pumpkin, peel it, remove the insides and seeds, cut into slices and add to the pan.
Sprinkle the ingredients with a pinch of sugar and fry, stirring for 5 minutes.
Pour water over the ingredients, boil and simmer over low heat for 20 minutes until the pumpkin is soft.
Puree the finished soup with a blender and pour in the cream. Season to taste with salt and pepper and stir.
When serving, garnish the pumpkin cream soup with slices of fried bacon.
To fry bacon, slice it thinly, place it in a dry frying pan and fry without oil until golden brown.

Cream of mushroom soup with pumpkin and pumpkin seeds

Thanks to its ease of production and unique taste, cream of mushroom pumpkin soup will literally become a staple in your home diet. A large number of tastes, usefulness and even the ability to “hide” healthy foods that kids don’t really adore.

Ingredients:

Pumpkin – 500 g
Dried white mushrooms - 50 g
Peeled pumpkin seeds - 50 g
Potatoes - 2 pcs.
Carrots - 1 pc.
Onions - 1 pc.
Butter - 50 g
Salt - 1 tsp.
Ground dark pepper - a pinch

Making mushroom cream soup from pumpkin and pumpkin seeds:

Pour hot water over the mushrooms, cover with a lid and leave for half an hour to swell. Then carefully remove them from the brine, cut into pieces and fry in a frying pan in butter. Transfer the finished mushrooms to a plate.
Peel the onions and carrots, cut into small pieces and fry in the pan where the mushrooms were fried. If necessary, add a little butter. Transfer the vegetables to the cooking pot and pour out all the oil from the pan.
Peel the potatoes and pumpkin, cut them and place them in a saucepan. Strain the mushroom brine through a small filter and pour over the vegetables. Salt, pepper and cook vegetables for 10 minutes.
Then puree the products with a blender until smooth and place the fried mushrooms in the pan. If necessary, add water to the soup to dilute it to the desired mixture.
Add salt, pepper and boil for 10 minutes. Place the finished mushroom cream soup on plates and garnish with fried pumpkin seeds.

Milk cream soup with pumpkin and nuts

Pumpkin soup has never been prepared as simply as in the proposed recipe. All you need to do is boil the vegetables in milk and blend with a blender. The most delicate taste and positive emotions (Emotions are distinguished from other types of emotional processes: affects, feelings and moods) are guaranteed.

Ingredients:

Pumpkin – 400 g
Carrots - 2 pcs.
Milk – 500 ml
Salt - 0.5 tsp.
Ground dark pepper - a pinch
Walnuts - 50 g for serving

Making milk cream soup with pumpkin and nuts:

Peel the carrots, cut into half circles and place in a saucepan.
Peel the pumpkin from skin, seeds and fibers. Cut it into cubes the same size as the carrots and place in a saucepan with the carrots.
Salt the products and pour milk so that all the vegetables are covered.
Place the saucepan on the stove, boil and simmer until tender under the lid over low heat.
Blend the prepared vegetable soup with a blender to obtain a homogeneous mixture. If the soup is very thick, add a little milk and boil.
Pour milk cream soup with pumpkin into bowls and add fried walnuts to taste.

Video recipes for making creamy pumpkin soup.

How to make pumpkin cream soup: 5 best recipes

Healthy food recipes: A very tasty and healthy pumpkin puree soup with cream will appeal to children and adults.

A very tasty and necessary pumpkin puree soup that will appeal to children and adults.

There are many variations of this soup, you can add different products to it, but the base is always the same - pumpkin . By consuming it often, you can saturate your body with useful elements, which is especially useful in winter.

PUMPKIN SOUP PUREE: ONE OF THE CLASSIC RECIPES

This is truly the most traditional recipe. It is perfect for lunch or dinner with the whole family.

Required products:

1 kg pumpkin pulp;
one onion;
one or two cloves of garlic;
30-50 grams of butter;
100 ml cream;
2 tablespoons vegetable oil;
1/3 tsp. Sahara;
salt, dark ground pepper - to taste.

Let's prepare the pumpkin. To do this, you should wash it well, then peel it from seeds and skin, and then cut it into cubes.

You should also peel and finely chop the onion. We do the same with garlic - peel it and chop it very finely (you can squeeze it through a crush).

Now we need to fry some foods. Take a suitable container (frying pan, saucepan), pour in butter and vegetable oil, put chopped onion in it, salt it, add pepper, and fry until the onion becomes transparent.

Then you need to add garlic and fry everything again. Now place the pumpkin in a bowl with the onions and garlic, add a pinch of sugar and fry for about 6 minutes.

After this, add a little more than a liter of water, wait until everything boils. Cook over low heat for about 20 minutes. The pumpkin should be soft in the end.

After everything is cooked, you need to use a blender to puree the soup. Then you should add cream to the soup, add salt and pepper to taste. Mix everything well.

Pumpkin puree soup is ready. Before serving, the soup can be decorated with croutons and pumpkin seeds. You can also add a sprig of herbs.

PUMPKIN SOUP PUREE WITH VEGETABLES

This option for making pumpkin soup is suitable even for a children's menu (it does not contain fried or strong-tasting products), because it is rich in vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) and very affectionate.

Soup composition:

300 g pumpkin pulp;
one celery root;
one potato;
one bell pepper;
one onion;
salt to taste.

Put a saucepan with one and a half liters of water on the fire. While the water is boiling, peel and cut the potatoes into cubes. It must be added when the water boils. Everything needs to be salted.

Now we clean and cut the celery. Add it when the water with potatoes boils.

Now we are preparing the pumpkin. It should also be peeled; if there are seeds, they must be removed. Now you need to cut it into pieces and add it to the pan.

Peel and finely chop the onion. It should be added to the soup when the potatoes are completely cooked.

Now let's take care of the pepper. You should also remove the seeds from it, wash and cut it. Add to the pan.

Everything needs to cook together for about 3 or 5 minutes. Remove from heat.

After this, use a blender and puree the soup. Also, at this stage of production, you can add cream or hard cheese to it.

Before serving, you can decorate it with herbs.

PUMPKIN SOUP PUREE

Pumpkin puree soup can be prepared with any number of ingredients.

Ingredients:

half a medium pumpkin;
one glass of milk;
one onion;
two tablespoons of flour;
half a glass of grated cheese;
nutmeg, salt - to taste.

Let's prepare the pumpkin. To do this, you need to pour a little oil on it and bake it in the oven for about half an hour.

The onion must be peeled and cut.

Now take a dry frying pan and fry the flour in it until it turns golden. Set aside and let it cool. Now it can be diluted with milk.

Cut the pumpkin into pieces, place in water and simmer for about 7 minutes. Add the onion and simmer for another seven minutes. Now you can add flour and milk to the soup and add cheese. Mix everything well and add salt to taste.

Now take a blender and bring the soup to a homogeneous mixture, after which it must be brought to a boil. Add nutmeg. The soup is ready.

Before serving, you can garnish it with brie or camembert cheese. This cheese goes well with soup.

PUMPKIN SOUP PUREE WITH PRAWNS AND CHICKEATS

Original production of pumpkin puree soup with the addition of shrimp and chickpeas.

Ingredients:

pumpkin pulp – 400 g;
canned or boiled chickpeas – 400 g;
raw shrimp (large) – 400 g;
two cloves of garlic;
two sprigs of rosemary;
olive oil – 3 tablespoons;
ground nutmeg;
salt, ground white pepper - to taste.

The preparation of the dish is very simple. Peel the pumpkin and cut it into cubes. Take a pan, pour oil into it and put squeezed garlic, rosemary sprigs, and pumpkin on the bottom (choose a pan that can be fried in).

Everything is fried for about 6 minutes. Then add chickpeas.

If you use canned, then you can add it immediately, but if raw, then you need to prepare it in advance. To do this, you need to soak it for a day, and then cook it for about an hour.

After you have added the chickpeas to the pan, pour in a liter of hot or bubbling water and cook for 10 minutes with the lid closed. The soup is ready.

All that remains is to transform it into puree. To do this, take out the rosemary and grind everything with a blender. Then add salt, pepper, and nutmeg to taste.

Prepare the shrimp. To do this, remove their shell and digestive vein, then boil them (three to four minutes).

FRENCH PUMPKIN SOUP PUREE

This is a comforting, stylish soup that the whole family is sure to love.

Compound:

750 g pumpkin;
one leek;
150 grams of potatoes;
2 tbsp. olive oil;
1 liter of vegetable broth;
1 tbsp. lemon juice;
100 grams of sour cream.

The recipe is quite simple. We clean the pumpkin from the skin and seeds, then cut it and the potatoes into cubes, cut the onion into rings.

Take a pan (for frying), add olive oil, add vegetables one by one and fry for about 10 minutes. As a result of frying, the onion should become transparent and the vegetables a little golden.

Now you should pour the prepared vegetable broth into the pan, cover with a lid, and wait until everything boils. After this, it is necessary to cook for about fifteen minutes over medium heat. After the time has passed, turn off the fire.

After this, you need to add pepper to the soup (cayenne pepper is best suited), pour in the required amount of lemon juice. Mix everything.

Now we grind the finished soup into puree with a blender, add salt to taste and pour in the required amount of sour cream. The soup is ready.

Serve with greens, croutons or baguette.

Cook with love!econet.ru

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Creamy pumpkin soup - recipes

Adding creamy pumpkin soup to your diet will help speed up all metabolic processes in the body and also help prevent cancer. Pumpkin contains a huge amount of fat-soluble vitamin (vitamins are a group of organic substances combined by chemical nature, united on the basis of their absolute necessity for a heterotrophic organism as an integral part of food) called beta-carotene, therefore for its best absorption it is recommended to cook pumpkin dishes with adding butter and heavy cream. Moreover, thanks to the heavy cream, the cream soup turns out so smooth.

Creamy pumpkin soup involves the addition of various spices and herbs, which will add the desired spiciness and taste to the delicate texture of the pumpkin. Among the seasonings, chili pepper, nutmeg, thyme, ginger, rosemary, garlic and celery are excellent. The traditional recipe for creamy pumpkin soup involves pre-frying the pumpkin along with onions and spices to enhance and complement the taste of the pumpkin. If you want to do without frying, then the pumpkin can be baked in the oven or steamed, which will preserve all the beneficial characteristics of the pumpkin and allow you to prepare a light diet lunch.

Creamy pumpkin soup

It will be useful for you:

Pumpkin - 1 kg;
Cream at least 20% - 150 ml;
Potatoes - 2 medium pieces;
Onions - 2 medium pieces;
Garlic - 2 cloves;
Ginger - 30 g;
Olive oil - 3 tablespoons;
Butter - 30 g;
Bread for making croutons - 2 slices;
Sugar - 0.5 teaspoon;
Basil - for decoration;
Salt and reddish hot ground pepper - to taste.

Manufacturing:

Prepare your ingredients. Rinse the pumpkin, cut into thin slices, peel the skin and internal contents with seeds. Cut into cubes. Cut the onion into half rings. Mix olive oil and butter in a saucepan, heat and add onion, salt and sauté until translucent and soft.
Add finely chopped garlic and grated ginger to the saucepan and cook for another minute.
Add pumpkin and sugar, fry for about 5 minutes. Don't forget to stir.
Pour in water and cook for 15-20 minutes after boiling over low heat. The pumpkin will become soft - check for doneness with a fork.
Prepare the croutons. Cut the bread into cubes and fry until golden brown.
Using an immersion blender, blend the soup to a creamy soup mixture.
Pour in the cream, add salt and spices, stir. Serve with croutons and chopped basil.

Creamy pumpkin soup with mushrooms

Ingredients:

Pumpkin - 0.5 kg;
Fresh champignons - 0.3 kg;
Water - 0.6 l.;
Garlic - 2 cloves;
Olive oil - 2 tablespoons;
Onions - 2 medium pieces;
Cream - 100 ml;
Bread for making croutons - 2 slices;
Ground pepper mixture, thyme and salt - to taste.

Manufacturing:

Wash the champignons with water, cut small mushrooms into halves and large ones into four parts. Peel the onion and cut into half rings.
Fry the onion in hot oil in a frying pan, then add the mushrooms and increase the power of the gas burner so that the champignons are fried and not stewed. Add pepper, salt and thyme. Cook the mushrooms until they are browned and reduced in size. Stir occasionally.
Peel the garlic, chop finely with a knife and add to the mushrooms at the end of frying. Stir and turn off the heat.
Wash the pumpkin, peel and cut into arbitrary cubes. Place in a saucepan, cover with water and cook until soft, checking with a fork. This will take 15-30 minutes depending on the type of pumpkin.
Prepare the croutons: cut the bread into cubes and fry in a frying pan in the least amount of oil until crispy.
Place the mushrooms with onions and garlic in a saucepan with the pumpkin, add cream. Blend with an immersion blender to a creamy soup mixture. Serve with croutons.

Pumpkin cream soup with shrimp

It will be useful for you:

Vegetable broth - 0.5 l.;
Pumpkin pulp - 0.4 kg;
Shrimp without shell - 0.2 kg;
Potatoes - 2 pcs.;
Cream - 0.125 l.;
Onion - 1 pc.;
Hot pepper - 1 small pod;
Sunflower oil - 2 tablespoons;
Green onions - 4 feathers;
Salt - to taste.

Manufacturing:

Peel the onion and chop finely. Pumpkin pulp - into random sized cubes. Peel the potatoes and cut into cubes. Pour half the oil into a casserole, heat it up and add all the vegetables. Simmer slightly for 5-7 minutes.
Add broth and cook until vegetables are soft for 15-20 minutes.
Use an immersion blender to create a cream soup mixture, add cream, stir and boil. Add salt.
Chop the hot pepper quite finely with a knife.
Fry the shrimp in a frying pan with 1 tablespoon of oil for 3 minutes. Add pepper and continue cooking for another minute.
Cut the green onion into thin rings.
Place a few shrimp in a deep serving dish, pour in the cream soup and garnish with green onions. Bon appetit!

Creamy pumpkin soup is an easy-to-make and very healthy first course that will help you vary your home-cooked lunch, because in addition to taste and healthiness, cream soup has a pleasant aesthetic appearance. A plate of catchy pale orange warm soup will attract both adults and children with its color.

How to make pumpkin cream soup: 5 best recipes

Healthy food recipes: A very tasty and healthy pumpkin puree soup with cream will appeal to children and adults.

A very tasty and necessary pumpkin puree soup that will appeal to children and adults.

PUMPKIN SOUP PUREE: ONE OF THE CLASSIC RECIPES

This is truly the most traditional recipe. It is perfect for lunch or dinner with the whole family.

Required products:

1 kg pumpkin pulp;
one onion;
one or two cloves of garlic;
30-50 grams of butter;
100 ml cream;
2 tablespoons vegetable oil;
1/3 tsp. Sahara;
salt, dark ground pepper - to taste.

Let's prepare the pumpkin. To do this, you should wash it well, then peel it from seeds and skin, and then cut it into cubes.

You should also peel and finely chop the onion. We do the same with garlic - peel it and chop it very finely (you can squeeze it through a crush).

Then you need to add garlic and fry everything again. Now place the pumpkin in a bowl with the onions and garlic, add a pinch of sugar and fry for about 6 minutes.

After this, add a little more than a liter of water, wait until everything boils. Cook over low heat for about 20 minutes. The pumpkin should be soft in the end.

After everything is cooked, you need to use a blender to puree the soup. Then you should add cream to the soup, add salt and pepper to taste. Mix everything well.

Pumpkin puree soup is ready. Before serving, the soup can be decorated with croutons and pumpkin seeds. You can also add a sprig of herbs.

PUMPKIN SOUP PUREE WITH VEGETABLES

Soup composition:

300 g pumpkin pulp;
one celery root;
one potato;
one bell pepper;
one onion;
salt to taste.

Put a saucepan with one and a half liters of water on the fire. While the water is boiling, peel and cut the potatoes into cubes. It must be added when the water boils. Everything needs to be salted.

Now we clean and cut the celery. Add it when the water with potatoes boils.

Now we are preparing the pumpkin. It should also be peeled; if there are seeds, they must be removed. Now you need to cut it into pieces and add it to the pan.

Peel and finely chop the onion. It should be added to the soup when the potatoes are completely cooked.

Now let's take care of the pepper. You should also remove the seeds from it, wash and cut it. Add to the pan.

Everything needs to cook together for about 3 or 5 minutes. Remove from heat.

After this, use a blender and puree the soup. Also, at this stage of production, you can add cream or hard cheese to it.

Before serving, you can decorate it with herbs.

PUMPKIN SOUP PUREE

Pumpkin puree soup can be prepared with any number of ingredients.

Ingredients:

half a medium pumpkin;
one glass of milk;
one onion;
two tablespoons of flour;
half a glass of grated cheese;
nutmeg, salt - to taste.

Let's prepare the pumpkin. To do this, you need to pour a little oil on it and bake it in the oven for about half an hour.

The onion must be peeled and cut.

Now take a dry frying pan and fry the flour in it until it turns golden. Set aside and let it cool. Now it can be diluted with milk.

Now take a blender and bring the soup to a homogeneous mixture, after which it must be brought to a boil. Add nutmeg. The soup is ready.

Before serving, you can garnish it with brie or camembert cheese. This cheese goes well with soup.

PUMPKIN SOUP PUREE WITH PRAWNS AND CHICKEATS

Original production of pumpkin puree soup with the addition of shrimp and chickpeas.

Ingredients:

pumpkin pulp – 400 g;
canned or boiled chickpeas – 400 g;
raw shrimp (large) – 400 g;
two cloves of garlic;
two sprigs of rosemary;
olive oil – 3 tablespoons;
ground nutmeg;
salt, ground white pepper - to taste.

Everything is fried for about 6 minutes. Then add chickpeas.

If you use canned, then you can add it immediately, but if raw, then you need to prepare it in advance. To do this, you need to soak it for a day, and then cook it for about an hour.

After you have added the chickpeas to the pan, pour in a liter of hot or bubbling water and cook for 10 minutes with the lid closed. The soup is ready.

All that remains is to transform it into puree. To do this, take out the rosemary and grind everything with a blender. Then add salt, pepper, and nutmeg to taste.

Prepare the shrimp. To do this, remove their shell and digestive vein, then boil them (three to four minutes).

Now you can submit. Place shrimp on each plate and garnish with herbs.

FRENCH PUMPKIN SOUP PUREE

This is a comforting, stylish soup that the whole family is sure to love.

Compound:

750 g pumpkin;
one leek;
150 grams of potatoes;
2 tbsp. olive oil;
1 liter of vegetable broth;
1 tbsp. lemon juice;
100 grams of sour cream.

The recipe is quite simple. We clean the pumpkin from the skin and seeds, then cut it and the potatoes into cubes, cut the onion into rings.

Take a pan (for frying), add olive oil, add vegetables one by one and fry for about 10 minutes. As a result of frying, the onion should become transparent and the vegetables a little golden.

After this, you need to add pepper to the soup (cayenne pepper is best suited), pour in the required amount of lemon juice. Mix everything.

Now we grind the finished soup into puree with a blender, add salt to taste and pour in the required amount of sour cream. The soup is ready.

Serve with greens, croutons or baguette.

Cook with love!econet.ru

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