Pumpkin puree soup with cream: how to cook deliciously and quickly according to a step-by-step recipe

Pumpkin puree soup with cream: how to cook deliciously and quickly according to a step-by-step recipe

Greetings, dear readers of the magazine “In Your Own Home”! There are a huge number of options for creamy soup. Now I would like to share with you a recipe for making pumpkin puree soup with cream.

This tasty, tender, fragrant, light and dietary soup is popular at any time of the year and will appeal to even the most unique gourmet.

I fell in love with the traditional method of production, and in the useful tips section I will share with you how you can add a twist to an ordinary recipe. You can prepare it not only in the autumn, when the harvest is ripe, but at any time of the year, using frozen pumpkin.

This soup is suitable for adults and children. And if you watch your own figure and care about your health, then this recipe is a real find!

Ingredients

Step-by-step recipe with photos

Video recipe

Useful tips

1. Add fragrant croutons to the puree soup; they will perfectly complement the taste of the dish. I make croutons myself, take bread or a loaf, cut it into cubes, sprinkle with fragrant spices and fry until golden brown in vegetable oil.
2. If you want the soup to be as fragrant as possible, use spices that blend perfectly with the pumpkin. I recommend the following: nutmeg, ginger, chili, cardamom.
3. If you have a question, how long to cook pumpkin? My advice is not to overcook it, it doesn’t like it and when cooked for a long time it loses its beneficial characteristics.
4. If you don’t have a blender on hand, you can crush the vegetables for the pureed puree soup using a potato masher and then pass them through a sieve.
5. The thickness of the soup can be adjusted using water or broth; if you like the thickest creamy soup, then add less water, or vice versa.
6. Do not throw away the pumpkin seeds, dry them thoroughly, peel them and eat them. They contain a lot of necessary substances.
7. This soup can be quickly prepared in a thermomix. This is a versatile kitchen machine with which you can chop and fry onions and carrots and cook all vegetables. The Thermomix will puree the ingredients into a soup.

The benefits and harms of pumpkin soup

1. Pumpkin contains vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) and microelements, which are very important for maintaining immunity and helping the body with metabolism. In addition, pumpkin soup is a low-calorie dish that contains carnitine, which helps burn fat.
2. I would also like to note that, despite all the useful characteristics, pumpkin soup, like any dish, has contraindications. It is necessary to avoid it if you have an ulcer, gastritis, or diabetes.
3. But for pancreatitis, on the contrary, pumpkin is included in a healing diet, because it helps restore the pancreas.

Other options

• With coconut milk

If you replace regular cream with coconut milk in the recipe, the dish will become even healthier. Lauric acid, which is found in coconut, is a powerful antimicrobial and antiviral agent. You definitely need to add curry to this option. This combination of products gives a narrow and unique taste.

Bacon has a wonderful taste and smell; there is not much else that can compare with it. Beforehand, you need to cut it into thin slices and fry in a small amount of vegetable oil. Bacon is added to the finished dish before serving.

• With mushrooms

Dishes with mushrooms have an inimitable taste, which is why soups with their addition are very popular, and especially among vegetable eaters. Champignons are the most commonly consumed. In order for the mushrooms in the soup to reveal their own flavor, they must be fried in vegetable oil in advance. Such food will quickly provide a feeling of satiety. And the amino acids found in mushrooms will improve memory and intellectual activity.

• With melted cheese

Puree soup with pumpkin and melted cheese is a hearty and warming dish in cool weather. Crackers will be a good addition to the dish. Cheese adds richness to the soup and increases its calorie content. Add it at the very end of cooking and dissolve so that the soup has a uniform thickness.

• With chicken broth

Instead of water or vegetable broth in the preparation, you can use chicken broth. It will make the soup more rich. The chicken broth must be cooked ahead of time, and strained before adding vegetables to it.

Conclusion

We looked at how to create pumpkin soup. How do you like my recipe? I’ll tell you a secret, when I want to lose a couple of extra pounds, I constantly use it, it’s unrivaled for weight loss. Thanks to its own nutritional value, pumpkin puree soup with cream saturates the body forever and relieves hunger.

If you like the recipe, share it with your friends and like it. Also, tell me in the comments about your own methods and features of making this dish. See you!

Creamy pumpkin soup

Pumpkin soup with an Indian twist. From a minimum of ingredients, you will get a simply excellent, spicy and creamy soup, which can be complemented with raw smoked sausages.

Ingredients for Creamy Pumpkin Soup:

• Pumpkin (with skin) – 0.5 kg
• Onion - 1 pc.
• Butter - 30 g
• Water (or vegetable broth) - 250 ml
• Curry - 0.5 tsp.
• Dark pepper (freshly ground to taste) - 0.25 tsp.
• Cream (10%) – 200 ml
• Sausage (optional, for serving, I used raw smoked chicken sausages)

Production time: 30 minutes

Number of servings: 2

Nutritional and energy value:

Recipe for Creamy Pumpkin Soup:

We need to prepare all the products that we will need to make the soup.

We cut the onion as desired and place it in a high saucepan with melted butter, where we will first simmer the vegetables and then cook the soup. Gold the onion and cut the pumpkin into small cubes.

Add pumpkin, stir and reduce heat to low, cover and simmer for 10 minutes. Pour water, you can use vegetable broth if you have it. Add curry, add freshly ground pepper and salt to taste. Bring to a boil and cook for another 10 minutes.

Now you need to puree the soup. Because I have a saucepan with a coating and in order not to spoil it with an immersion blender, I pour the cooked vegetables into another bowl and puree. Then I’ll put it back in the saucepan, add some cream, bring the soup to a boil and remove it from the heat.

The soup is ready. I will complement it with raw smoked chicken sausages. This is optional. The soup is delicious even without them!

This wonderful, fragrant, creamy soup will warm you up on autumn days, especially since it is pumpkin season.

Soup is very relevant in these troubling times associated with the pandemic. It contains a lot of vitamins. There is butter and cream, which is very important and beneficial for our lungs and for our health and immunity.

PS: I would like to say that I looked through all 5 pages of pumpkin puree soups on the website. There are identical options, but there is no such soup.

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Creamy pumpkin soup

Pumpkin puree soup is a very tasty, healthy and easy-to-make dish that can be quickly whipped up for a snack at any time, having only three ingredients on hand - a head of onion, a package of heavy cream and a bag of frozen pumpkin. Despite the moderate list of ingredients, this soup is unusually pleasant in taste and mixture and is constantly in high demand among both adults and the youngest members of the family. After all, pumpkin is a rather attractive vegetable in every way, having an appetizing and rich orange pulp and a rather captivating, slightly sweetish vegetable taste, and in combination with fried onions, delicate thick cream and a special nutmeg, it makes a completely unusual first course that can last for a while. satisfy hunger, bring pleasure and give the body a large amount of necessary substances.

Pumpkin puree soup prepared according to this usual recipe turns out to be very light and low in calories, which is why it is completely suitable for feeding small children, as well as people who have digestive difficulties, are overweight, and absolutely all those who are on some kind of diet. The calorie content of pumpkin puree soup with cream is only 68 kcal per 100 g, despite the fact that thanks to the thick and rich mixture it relieves hunger for a couple of hours, so it can serve as a self-sufficient dish for a separate meal. Pumpkin contains a lot of fiber, which regulates the functioning of the gastrointestinal tract and removes accumulated toxins from the body (Ancient Greek toxin (toxikos) - poisonous - poison of biological origin) and excess cholesterol (an organic compound, natural fatty, lipophilic alcohol , contained in the cell membranes of all living organisms with the exception of non-nuclear ones) , and in addition, it provokes metabolism, which leads to an increase in energy, increased activity of the brain (the central part of the nervous system of animals and humans) and muscles and rapid burning of fat. Try to often include in your diet a tasty and necessary puree soup from the freshest or frozen pumpkin, and you will probably soon feel a surge of vigor and strength, as well as an improvement in your well-being and appearance!

Necessary information

How to make pumpkin puree soup with cream - recipe for soup from fresh or frozen pumpkin step by step with photos

INGREDIENTS:

• 1.2 kg fresh or frozen pumpkin
• 1 medium onion
• 150 ml cream 33%
• 200 ml water
• 3 tbsp. l. olive oil
• salt, 1/4 tsp. nutmeg

COOKING METHOD:

1. In order to prepare pumpkin puree soup with cream, the pumpkin should be peeled, the soft center with seeds and cut into small similar cubes. If you are using frozen sliced ​​pumpkin, you do not need to defrost it, but you need to make sure that the pieces of pumpkin in the freezer are not lying in one frozen piece. In this case, the pumpkin needs to be defrosted a little until it is in such a state that it can be divided into separate pieces with your hands.

2. Peel the onions and cut into thin quarter rings.

3. Heat olive oil in a soup pot and fry the onion over medium heat for 5 - 7 minutes until translucent.
4. Then temporarily remove the onion from the pan with a slotted spoon, and instead put in the pumpkin and fry it, stirring frequently, for 5 minutes.
5. After this, return the onion to the pumpkin, pour 200 ml of cool water into the pan, mix everything and put on medium heat.

6. When the water boils, reduce the heat, cover the vegetables with a lid and cook until the pumpkin is completely softened, about 20 - 30 minutes.
The precise production time depends both on the type of pumpkin and on the size of the pieces, so readiness must be inspected by piercing the largest pieces with a knife - if the knife just goes into the pulp, this means that the pumpkin is ready, and if there is resistance or even a crack, then you need to continue cooking. 7. Salt the contents of the pan and season with nutmeg, then pour in the cream and grind everything using a blender.

Pumpkin puree soup with cream, prepared according to this usual recipe, comes out very tender, fragrant and tasty and can act as a light vegetarian first course for those who watch their diet and adhere to the principles of a healthy lifestyle.
When serving, you can put a few peeled pumpkin seeds in it or wheat croutons that are classic for this kind of dish - croutons. Bon appetit!

Delicate pumpkin soup with cream and cheese

Pumpkin puree soup with cream and cheese is a dish that you can eat to your fill without a second meal or dessert! A successful recipe for those who love to eat deliciously, but at the same time do not want to waste a lot of time on cooking. There are never too many recipes for savory soups, so look at this one, try it and tell me which one is better?!

• Vegetable oil 2-3 tbsp.
• Garlic 3-4 cloves
• Potatoes 3-4 pcs.
• Onion 1 piece
• Pumpkin 500-700 g
• Carrots 2-3 pcs.
• Processed cheese 180 g
• Cream 15% 300 ml
• Ground dark pepper to taste
• Salt to taste

• For 100 g
• Calories: 123 kcal
• Proteins: 2.7 g
• Fat: 8.4 g
• Carbohydrates: 8.9 g

Peel the pumpkin and cut into medium pieces. The smaller the pieces, the faster the pumpkin will cook.

Place the pumpkin in a saucepan, add water and put on fire. Bring to a boil at the highest power on the stove with the lid closed.

In the meantime, let's get to the rest of the products. Peel the potatoes and cut into cubes.

Chop the onion with a knife.

Heat vegetable oil in a frying pan and add onions. Lightly fry over low heat until translucent, stirring with a spatula.

Then add grated carrots to the frying pan. Mix with onion and simmer covered until soft.

Finely chop the garlic with a knife and add to the frying at the very end, before removing from the heat.

When the water in the pan boils, add potatoes and salt. Bring to a boil and cook for 20-30 minutes until the ingredients are soft.

10-15 minutes before readiness, add fried vegetables to the soup.

Cut the cheeses into small cubes, put them in the soup and stir until they dissolve. Then add cream. Boil the soup for 2-3 minutes and you can remove the pan from the stove.

At the final step, you need to blend the contents of the pan with a blender until the mixture becomes creamy, and then bring the soup to a boil so that it does not spoil ahead of time.

You can serve the soup garnished with ground pepper, cream, cheese or herbs. Bon appetit!

If you don't have cream in your refrigerator, it's not bad luck! Swap them with milk, it will be just as tasty. And to make the soup even more tender, fry the vegetables not in vegetable oil, but in butter. A true creamy pleasure!

If you are ready to cook pumpkin soups in various variations, any day, go to the pumpkin soups section on the website and stock up on recipes that will interest you!

Join our groups on social networks, it’s always very tasty there!

All the best for you and see you on the culinary pages!