Lenten pumpkin soup

Ingredients

Onions – 150 g

Celery root – 140 g

Garlic – 6 cloves

Sunflower oil – 30 g

Ground dark pepper - to taste

Ground ginger – 1 pinch

Nutmeg – 1 pinch

Ground paprika - to taste

Ground aromatic pepper - to taste

45 kcal
1 hour
1 hour

Photo of the finished dish

Video recipe: Lenten pumpkin soup

Step-by-step recipe with photos and videos

Lenten pumpkin soup is a tasty and healthy first course for a home-cooked dinner. Preparing it is not particularly difficult. A little time and a cheap set of goods will come in handy. Fragrant pumpkin soup will be appreciated by all lovers of this vegetable. The taste of the finished dish can be complemented by using various spices. Cook, try, experiment, and you will succeed.

To make lean pumpkin puree soup, take the following products.

Peel the garlic cloves and onions. Cut into random small pieces. Pour sunflower oil into a comfortable saucepan. Add chopped onion, garlic and dried rosemary. Stir and place over low heat. Fry for 3-4 minutes, stirring occasionally.

Peel and wash the celery root. Cut into thin slices or small cubes, whatever is comfortable for you. Add to the fried onions. Stir. Simmer on fire for about 5 minutes.

Remove seeds and skin from the pumpkin and wash. Cut into cubes. Add to other vegetables. Stir and fry over low heat for 3-5 minutes, stirring.

Pour hot water or vegetable broth. Stir. Bring to a boil and cook for 15-25 minutes until all ingredients are soft.

Grind with an immersion blender.

Season with spices and boil again. Boil for 1-2 minutes.

Lenten pumpkin soup is ready. If you don't want to blend with a blender, add chopped herbs.

Recipes for lean, traditional, vegetable soup with pumpkin

In this selection for us, there are recipes for pumpkin soups that are worthy of attention, but at the same time not difficult to make, with which it would be unrealistic to call lunch or any other meal sour.

Lenten pumpkin soup recipe
Traditional pumpkin soup recipe
Vegetable soup recipe with pumpkin
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Lenten pumpkin soup recipe

The soup prepared according to this recipe will please everyone, despite the fact that it contains not only oil, but even salt and spices. Without exaggeration, we can say that the dish will benefit those who are watching their weight.

150 g pumpkin;
200 g zucchini;
1 vegetable sweet pepper;
1 onion;
2 cloves of garlic;
1 tomato;
600 ml water.

cut the pumpkin into small pieces;
cut the zucchini into cubes;
cut the onion into half rings;
Remove the tail, partitions and seeds from the pepper, cut it into wide strips;
squeeze the garlic through a press;
peel the tomato and cut into slices;
pour water into the pan on the stove and wait until it boils;
add pumpkin and pepper, count 15 minutes;
add zucchini, onion, tomato and garlic to the pan;
after 10 minutes, remove the dishes from the heat and puree the vegetables using a blender;
Return the pan to the stove, bring to a boil and simmer for another 5 minutes.

Traditional pumpkin soup recipe

Traditional pumpkin soup is a different concept. We can talk about either an ordinary vegetable first course, where everything is finely chopped, or a sophisticated cream soup with cream. In this case, we offer something in between: pumpkin puree soup with potatoes and cream. Quite ordinary and not sour in taste.

450 g pumpkin;
2 potatoes;
1 carrot;
1 onion;
fresh cilantro;
salt to taste;
dark ground pepper to taste;
butter;
vegetable oil;
200 ml 10 percent cream;
600 ml water.

cut the pumpkin into cubes;
cut the peeled potatoes into pieces;
cut the carrots into rings;
chop the cilantro;
cut the onion into half rings;
pour a little vegetable oil into the pan, add butter and fry the onions and carrots at the given consistency for 5 minutes;
pour water into the pan, heat to a boil, add potatoes and count 10 minutes;
add pumpkin to everything;
after 20 minutes, remove the dishes from the stove and puree all the vegetables using a blender;
return the pan to the stove, pour in the cream, salt and pepper, throw in the herbs and, without bringing to a boil, heat for another 10 minutes.

Vegetable soup recipe with pumpkin

This first pumpkin dish will turn out to be very unusual. It contains noteworthy vegetables that harmonize perfectly with pumpkin: beans and cauliflower, and also adds an appetizing fried onion, carrot and tomato paste. It is curious and wonderful that this soup can be served not only piping hot, but also chilled. As a last resort, it is recommended to supplement it with a spoonful of sour cream.

200 g pumpkin;
150 g green beans;
150 g cauliflower;
2 new tomatoes;
1 onion;
1 carrot;
fresh parsley;
tomato paste;
Wheat flour;
salt;
dark and reddish ground pepper;
margarine;
1 liter of water.

cut the pumpkin into small cubes;
finely chop the onion;
grate the carrots on the large side of a grater;
cut the tomatoes into cubes;
cut the cabbage florets;
fry the onion in a frying pan in margarine until golden brown, add carrots and tomatoes to it and simmer for 10 minutes;
move the vegetables to one side of the pan and fry in the free space with a little flour until light brown;
add tomato paste to the pan, stir everything well;
chop the parsley;
Pour water into a saucepan on the stove, bring to a boil, add pumpkin;
after 15 minutes, bring to a boil again, add beans, cauliflower and frying from the pan;
add salt and pepper to the soup and cook over moderate heat for 10 minutes;
add parsley to the soup.

Greek Lenten Pumpkin Soup

It is called a beautiful, long and completely incomprehensible word - Kolokifosupa. This delicious puree soup is prepared by the brand chef of the state restaurant “Molon Lave” Stamatis Tsilias. The secret is that the pumpkin should not be boiled, but baked until soft, then it retains its own rich taste. This soup, if prepared correctly, should taste slightly sweet.

Ingredients for Greek Lenten Pumpkin Soup:

Pumpkin – 600 g
Leek - 40 g
Potatoes - 200 g
Onion - 100 g
Carrots – 200 g
Water (350-400 ml)

Nutritional and energy value:

Ready meals
kcal 473.4 kcal	proteins 16.4 g	fat 2.3 g	carbohydrates 115.5 g
100 g dish
kcal 41.5 kcal	proteins 1.4 g	fat 0.2 g	carbohydrates 10.1 g

Recipe for Greek Lenten Pumpkin Soup:

Peel the pumpkin from skin and seeds, cut it into cubes or slices, place on a baking sheet and bake in the oven for 20 minutes until done.

Cut the leek trunk into rings, onions, potatoes and carrots into small cubes.

Bring the water to a boil, add the carrots, cook for 10 minutes, then add the potatoes and cook after boiling over low heat for another 20 minutes.

Then add both types of onions and cook for another 5-10 minutes.

Blend the vegetables with a small amount of broth in a blender until smooth.

Pour back into the pan, salt and pepper to taste. If the pumpkin is not sweet, add a little sugar.

Add vegetable broth to the puree to adjust the thickness and bring to a boil again.

Serve with croutons and garnish with cilantro, parsley or mint.

Outside of fasting, you can add cream to the soup if desired, or serve it garnished with sour cream.

Bon appetit!

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