Pumpkin puree soup: 8 recipes

Few people know, but from pumpkin you can create not only a carriage, but also an excellent lunch that will charge you with energy and fill your body with essential vitamins, macro- and microelements. In the article, we decided to cover this topic and talk about how to prepare pumpkin puree soup in various ways.

Creamy pumpkin soup

Pumpkin is a herbaceous plant. It has a rather large fruit, which we eat. It is a storehouse of useful vitamins and minerals.

Pumpkin puree soup with added tomatoes

Required ingredients for soup:

Tomatoes five hundred grams;
Pumpkin one kilogram;
Onion one onion;
Olive oil fifty grams;
Garlic five cloves;
Rosemary and thyme, one sprig each;
Chicken broth one liter;
Salt, pepper to your taste.

Toast ingredients:

Olive oil fifty grams;
One egg yolk;
One small hot pepper;
Saffron five grams;
One clove of garlic;
Red wine vinegar ten ml;
White bread, twelve pieces.

Pumpkin puree soup preparation

Preheat the oven to two hundred degrees. Remove seeds and all skin from the pumpkin and cut into large pieces. Cut the tomatoes into two parts. Peel the onion and cut into four parts. Place tomatoes, pumpkin, onions, unpeeled garlic in a baking dish, pour generously with olive oil and mix thoroughly. Place thyme and rosemary on top. Place in the oven for forty minutes and stir occasionally.

When the time is up, remove the baked vegetables from the oven and remove the sprigs of rosemary and thyme. Squeeze one clove of garlic from the peel and set aside three. Remove the skin from the tomatoes. Using a blender, grind all the vegetables together with the peeled garlic until smooth.

Place the vegetable puree in a saucepan, add broth, season with pepper and salt and bring to a boil.

Toast sauce preparation

Baked reserved and fresh garlic, peel and chop. Thoroughly remove seeds from hot peppers and chop very finely. Grind pepper, garlic along with salt. Add vinegar and yolk and mix everything thoroughly. Whisking constantly, pour in olive oil in a thin stream. Stir saffron in ten ml. water and add to the sauce.

Preheat the oven to one hundred and eighty degrees. Generously coat the pieces of bread with sauce and place them in the oven for ten minutes. Pour the finished puree soup into bowls and bring it to the table along with hot toast.

Pumpkin soup puree for slimness. Pumpkin soup for weight loss: dietary recipes

Nutritionists have a positive attitude towards pumpkin and dishes made from it.
There is even a special pumpkin diet, during which you are allowed to eat porridge with the addition of pumpkin, juice and seeds of this vegetable. How can pumpkin soup help you lose weight? The thing is that it contains carnitine and beta-carotene. These substances help break down fats through fatty acids. This releases quite a lot of energy, and it turns out that a person who regularly consumes pumpkin becomes more energetic and resilient, and this happens due to the breakdown of excess fat.

How much do they lose on this soup? Quite a lot if you include it in your diet on a daily basis.

Benefits and harms

Modern chefs prepare many dishes from pumpkin, but pureed soups are especially useful.

Attention - this is useful! Pumpkin puree soup is especially useful in winter, as it contains a large amount of vitamin D, which we lack due to lack of sunlight.

Be careful! Carotene, which is contained in pumpkin, is a strong allergen and can cause an allergic reaction.

To prepare soups, it is better to choose hard-bodied pumpkin of the “Dachnaya” or “Rossiyanka” variety or large-fruited pumpkin of the “Gribovskaya” variety.

When choosing pumpkin for soup, pay attention to the density of the pumpkin pulp; it should not be juicy, but slightly mealy.

When choosing a pumpkin at the market or in a store, be careful.

The pumpkin stalk should be dry and free of mold.
The pumpkin skin should not be too hard; hard skin is a sign of old age.
The pumpkin should be free of spots; if the pumpkin is covered in spots, it may have a moldy taste.

If you are not buying a whole pumpkin, inspect the cut edges of the pumpkin; they should not be soft and slippery, and the seeds should not be covered with mold.

Find out how many calories are in pumpkin puree soup from the recipe below.

Difficulty level: easy.
Calorie content: 40 kcal per 100 g.
Number of servings: 4.
Time of use: lunch.
Method of preparation: boiling.

Main ingredients:

pumpkin – 1 kg;
onion – 200 gr.;
carrots – 150 gr.;
cream – 300 gr. (fat content not less than 20%);
vegetable oil;
salt;
pepper.

Additional Ingredients:

crackers;
pumpkin seeds.

Finely chop the onion.
Grate the carrots on a coarse grater.
Peel the pumpkin and cut into cubes.
Pour vegetable oil into a saucepan (3-4 liters) and sauté the onion until transparent.
Add carrots to the onion and lightly fry.
Add the pumpkin, stir and add water until the vegetables are covered by 1 cm.
After boiling, cook for 15-20 minutes. Salt and pepper. Important! Vegetables are salted shortly before the end of cooking.
Grind with a blender, add cream, bring to a boil and immediately remove from heat.

Important! Do not let the soup boil for a long time, as the cream may curdle and the beneficial substances will lose their properties.

Before serving, add homemade croutons and garnish with pumpkin seeds.

Homemade crackers are very easy to prepare - cut the loaf into cubes and dry in a dry frying pan until a crust forms. If you want to make pumpkin puree soup with cream, go to, you can prepare it from a variety of vegetables with.

normalizes heart function;
cleanses the liver, kidneys, blood;
preserves and improves vision;
zinc in the composition calms the nervous system and has a positive effect on the condition of the skin;
accelerates metabolic processes;
relieves swelling and chronic constipation;
keeps the body full for a long time;
pumpkin is involved in lipid metabolism, burns fat, releases energy, increases performance, has medicinal properties, and helps lose weight.

Depending on the method and method of preparation, the calorie content of pumpkin soup for weight loss differs.

If you use meat broth for making, the number of calories will increase - 70-90 kcal per 100 ml of the finished dish.

If you cook the soup in water, without frying the vegetables and without pouring heavy cream over them, then the calorie content will be only 33-35 kcal per 100 grams, which will contribute to weight loss.

Not all soups are equally beneficial for the body. After all, when cooking vegetables, a significant amount of nutrients disappears. However, after heat treatment, pumpkin retains many elements necessary for the body. As a result, regular inclusion of pumpkin soup in the diet affects many human systems and organs.

Beneficial properties of pumpkin for the body

The work of the heart muscle becomes more stable.
Toxins are removed from the body, swelling decreases.
Vision improves.
Metabolic processes occur faster.
Zinc, which is part of pumpkin, has a beneficial effect on the nervous system and the condition of the skin.
The body's fat reserves are burned faster.
Efficiency increases, excess weight disappears faster.
The feeling of fullness lasts much longer.

Pumpkin will improve your health

Let's sum it up

Pumpkin is a very versatile vegetable that can be used in more than just soups. Pumpkin can be fried, baked, boiled with porridge, and even made into jam and safely used for weight loss.

The sunny color of pumpkin will help maintain high spirits during the snowy winter, a rich pumpkin harvest will delight any gardener, and the low calorie content of pumpkin will delight any young lady.

Cook with love! Bon appetit!

pumpkin – 2 kg;
tomatoes – 3 pcs;
celery root – 300 g;
bacon or brisket – 30 g;
onion – 2 pcs;
garlic – 2 cloves;
grated parmesan – 1 tbsp;
red paprika, ground black pepper - to taste;
mixture of dried herbs - to taste;
hot red pepper - to taste;
vegetable oil – 1 tbsp;
parsley, pumpkin seeds for serving.

Prepare vegetables for the soup: peel the pumpkin and cut into small cubes, as in the photo.

Chop the celery root, onion and red hot pepper. Don't overdo it with hot peppers. Everything is good in moderation. Pour boiling water over the tomatoes, peel them, remove the seeds and cut into small pieces.

Place a heavy-bottomed saucepan on the heat and chop the bacon or brisket. Add a tablespoon of vegetable oil to the pan, then the bacon or brisket and fry until nicely caramelized.

Now add chopped celery, onion, garlic, red hot pepper, black pepper, mixture of herbs, reduce heat, cover the pan and simmer for 5-6 minutes.

Add pumpkin, tomatoes and add 2 cups of water (or vegetable broth), salt to taste and simmer over low heat for about 20-25 minutes until the pumpkin is soft.

Puree the soup using a blender until smooth. Now add a spoonful of grated Parmesan or any other aged cheese, boil the puree soup and remove from heat.

Pumpkin soup puree – thick, aromatic and warming is ready. Serve hot, garnished with herbs and a few pumpkin seeds. Crackers made from dark Borodino or gray rye bread are perfect here. Bon appetit.

Friends, some of you may think that this is not a very good pumpkin soup recipe for weight loss, since it contains quite fatty brisket or bacon, cheese, which increase the calorie content of our pumpkin soup.

Let's do the math. The calorie content of pumpkin is only 28 kcal per 100 grams, and this is the basis of our soup. Adding a small amount of brisket or bacon or a spoonful of grated Parmesan will have virtually no effect on the calorie content of the finished soup, but its taste will become much more interesting and richer.

And in order to finally convince you of my words, I will give you pumpkin soup without adding brisket and cheese and taking them into account.

Look: the calorie content of pumpkin soup with bacon and parmesan is 34.4

kcal per 100 grams. Calorie content of pumpkin soup without these additives is 28.1

kcal per 100 grams.

As you can see, there is a difference, but it is very small. If you eat a serving (300g) of lean soup, you will get 84.3

kcal, and the same portion of pumpkin soup with the addition of bacon and Parmesan will give you 103.2

kcal The difference is less than 20 kcal.

If you are losing weight, of course, you need to strive to ensure that the food is nutritious, but you should not forget about its taste. After all, tasteless and monotonous food quickly gets boring, you begin to crave sweets or fatty foods, and it’s not far off.

Therefore, try to find a compromise between calorie content and taste. Both are equally important for.

Source: https://fitofish.ru/tykvy-dieticheskiy-retsept/

https://youtu.be/ZkuSUoKt_pY

Pumpkin soup with celery

Required Products:

Pumpkin one kilogram;
One onion;
One chili pepper;
Olive oil twenty grams;
Two unpeeled oranges;
Ginger root six centimeters;
One and a half liters of vegetable broth or water;
Pumpkin seeds, shelled;
One clove of garlic;
One dill;
Celery root fifty grams;
Freshly ground black pepper;
Sea salt.

Pumpkin and celery puree soup preparation

Peel the pumpkin from seeds and peel, cut the pulp into small cubes. Place the cubes in a saucepan and add broth or water.

Chop the ginger, garlic and onion very finely. Remove seeds from peppers and chop very finely. Add to the pumpkin, and simmer the soup over very low heat for thirty minutes. Five minutes before the end of cooking the soup, add finely chopped dill. Remove the finished soup from the stove.

Squeeze all the juice from the orange and grate the zest. Pour orange juice into the soup, add zest at your discretion. Season the soup with olive oil, pepper and salt.

Cut the celery into small cubes, pepper, salt and fry in a frying pan. Add it to the soup, and grind all the ingredients in the soup with a blender until pureed. Before serving, sprinkle a small amount of peeled pumpkin seeds into each plate.

Diet or Lenten pureed pumpkin soup

Recipe No. 1.

Ingredients for Pumpkin Soup

350 g pumpkin base;
Root celery - 150 g;
Onion is a thing;
5 cloves of garlic;
Vegetable fat;
Clean water – 0.5 l;
To taste – salt, powdered mixture of peppers;
Dry ginger in powder - on the tip of a knife;
Nutmeg – 1 tsp;
Paprika powder - a pinch.
Dry rosemary – half a teaspoon;
Turmeric - half a teaspoon.

1.Prepare all the ingredients you need and remove the skins, husks and skins. Remove the seeds from the pumpkin and remove the pulp. Peel the celery from the rough part. 2.Chop the onion and garlic to medium cube size. 3.Pour vegetable fat into a thick-bottomed container. Throw in the prepared root vegetables - onions, garlic along with dried rosemary. On low or medium heat, brown the garlic and onion with a small amount of liquid. 4.Chop the peeled and dried celery root as you wish, either into thin slices or into cubes. Go straight to the onions and garlic. Celery needs to be simmered for 5-7 minutes. 5. Shape the clean pumpkin pulp into cubes and add to the simmering vegetables. Everything should soak for another 5 minutes. 6. At this stage, you need to add broth base or water into the pan. 7.Increase the heating temperature of the frying surface and, stirring, bring all components to the boiling stage and reduce the heat. Continue to simmer everything for 20 minutes. Pumpkin and celery pulp should be softened. 8. It's time to puree the soup. Using an immersion blender, beat all the ingredients and add the remaining spices and seasonings 5 minutes before readiness. 9. This puree soup surprises with its spicy taste. The best dressing or addition to this creamy soup would be pumpkin seeds.

Recipe No. 2.

For this version of dietary puree soup you need the following set of products:

frozen mixture called “pumpkin soup” - 450 g;
3 cloves of garlic;
Onion – 2 pcs.;
Factory concentrated tomato paste - tbsp. l.;
olive oil - 30 ml;
low-fat milk - a glass;
chili powder - a third of a tsp;
dried herbs;
salt.

1.First, chop the onion and brown it in olive oil with spices and tomato base in a little water. 2.Pour the frozen vegetables from the bag into the container in which you will prepare the puree soup with pumpkin and pour milk into them. Once they boil, add the tomato-onion mixture and reduce the heat. Don't forget to add salt. Simmer everything over moderate heat for about 10 minutes. 3.Then add the peeled garlic, crushed with salt, into the soup base. Now you can turn on the blender. 4.After all the components “make friends” with each other using an immersion blender, you will need to put the puree soup back on the stove and heat it again at low temperature.

This soup goes well with grain croutons or bread or wheat croutons.

Pumpkin soup with nutmeg

Ingredients:

Pumpkin pulp, finely chopped one kilogram;
Milk five hundred ml;
Chicken broth three hundred ml;
Thirty grams of butter;
Ground nutmeg ten grams;
Wheat flour twenty grams;
Olive oil;
Peeled pumpkin seeds;
Salt pepper.

Making pumpkin puree soup

Place the whole pumpkin in a saucepan, add water and place over medium heat. Bring to a boil, cover with a lid, and reduce heat to low. Simmer for about ten minutes, stirring regularly to prevent the pumpkin from burning.

Place the broth on low heat.

Place a saucepan over medium heat, add butter and stir continuously, add flour, and bring until smooth. Pour in one glass of milk and stir until completely dissolved with flour. Then pour in the remaining milk, mix thoroughly, season with salt and nutmeg, and remove from the stove.

Grind the pumpkin in a blender until smooth and add to the saucepan along with the hot broth. Cook for about ten minutes, do not forget to stir. Season the finished dish with various seasonings to your liking and pour into plates. Sprinkle with peeled pumpkin seeds, drizzle with oil and serve.

Vegetable puree soup with pumpkin and eggplant

Required ingredients:

Five potatoes;
One carrot;
One onion;
Pumpkin five hundred grams;
Three eggplants;
Four tomatoes;
Three cloves garlic;
Olive oil thirty grams;
One bunch of fresh greens;
One red bell pepper.

Preparation

Pour water into a saucepan and bring to a boil. Peel the potatoes, onions, carrots, cut everything into cubes, and place in boiling water. Cook until the potatoes are ready.

Peel the pumpkin and cut it into pieces. Finely chop the tomatoes and place them in the pan together with the pumpkin.

Peel the eggplants, chop finely and add salt. After the eggplants have released their juice, rinse them with cold water.

Chop the garlic and fry together with the eggplants in a small amount of oil until soft. Once ready, add to the pan with the vegetables.

Remove the pan from the stove and cool slightly. Drain some vegetable broth from the pan. Grind the vegetables in a blender. And pour in all the broth again. Place the pan on the fire and bring the soup to a boil, add salt and spices to taste. Cut the bell pepper into small cubes, chop the herbs, add everything to the boiling puree soup. Mix everything thoroughly and the delicious soup is ready!

Garlic croutons are a great addition to this soup. To prepare them, you need to chop the garlic very finely, salt it and lightly fry it in butter in a frying pan. Take out the garlic, and put pieces of bread into the oil in which the garlic was fried and fry it. Serve the soup with garlic croutons, cream and sour cream.

Pumpkin cream soup: calorie content per 100 grams - 92.5 Kcal. Proteins, fats, carbohydrates, chemical composition

Energy value (calorie content) of pumpkin cream soup is 92.5 Kcal

per 100 grams of product (edible part).
The ratio of proteins, fats and carbohydrates: Property Value

Calorie content, kcal	92,5
Proteins, g	3,4
Carbohydrates, g	10
Fats, gr	4,6

Product calculator

Enter the quantity of “Cream of Pumpkin Soup” to calculate its nutritional value

Property Value % of normal

Calorie content, kcal	92,5	4.6
Proteins, g	3,4	2
Carbohydrates, g	10	4
Fats, gr	4,6	9.09

Micro- and macroelements in Cream of Pumpkin Soup

Pumpkin cream soup contains the following elements: Mono- and disaccharides, Ash, Starch, Water, Organic acids, Dietary fiber, Sodium, Potassium, Phosphorus, Magnesium, Calcium, Sulfur, Copper, Silicon, Aluminum, Strontium, Iodine, Manganese, Chromium, Fluorine, Molybdenum, Cobalt, Selenium, Tin, Zinc, Iron, Chlorine.

Micro and macro element Meaning

Mono- and disaccharides, g.	3,8
Zola, Mr.	0,7
Starch, Mr.	0,03
Water, city	92,8
Organic acids, g.	0,08
Dietary fiber, g.	0,7
Sodium, mg	101,1
Potassium, mg	182,1
Phosphorus, mg	80,6
Magnesium, mg	17,9
Calcium, mg	91,2
Sulfur, mg	32
Copper, µg	83,3
Silicon, mg	0,3
Aluminum, µg	32,1
Strontium, mcg	10,9
Iodine, mcg	6,5
Manganese, mg	0,1236
Chromium, µg	1,6
Fluorine, mcg	40,9
Molybdenum, mcg	5,1
Cobalt, µg	1,1
Selenium, mcg	1,3
Tin, µg	8,4
Zinc, mg	0,4408
Iron, mg	0,4
Chlorine, mg	188

Vitamins in Cream of Pumpkin Soup

Pumpkin cream soup contains the following vitamins: Mono- and disaccharides, Ash, Starch, Water, Organic acids, Dietary fiber, Sodium, Potassium, Phosphorus, Magnesium, Calcium, Sulfur, Copper, Silicon, Aluminum, Strontium, Iodine, Manganese, Chromium, Fluorine, Molybdenum, Cobalt, Selenium, Tin, Zinc, Iron, Chlorine.

Vitamin Value

Vitamin B1 (thiamine), mg	0,06
Vitamin B2 (riboflavin), mg	0,1
Vitamin B6 (pyridoxine), mg	0,09
Vitamin B9 (folic), mcg	11,1
Vitamin C, mg	2,5
Vitamin E (TE), mg	0,2
Vitamin PP (Niacin equivalent), mg	0,9644
Vitamin B12 (cobalamins), mcg	0,3
Vitamin D, mcg	0,04
Vitamin A, mg	0,5
Choline, mg	24,4
Vitamin A (VE), mcg	500
Vitamin B5 (pantothenic), mg	0,4
Vitamin PP, mg	0,4
Vitamin H (biotin), mcg	2,5

by HyperComments

Calorie content and chemical composition of other products

Product Kcal Proteins, g Fats, g Carbon, g

Creamy rice soup	48	1,4	1,3	7,7
Cream of pumpkin soup	92,5	3,4	4,6	10
Green pea soup	82,7	4	3	10,5
Zucchini or pumpkin soup	47	1,3	2,8	4,5
Potato and carrot soup	37,7	0,6	2,9	2,4
Liver soup	67,9	3,7	4,1	4,3
Poultry soup	93,1	4,8	6,8	3,5
Soup puree from various vegetables	60,3	2,3	2,8	7
Fresh tomato puree soup	40,5	1,8	3,1	1,4
Blueberry soup	33,5	0,3	1,3	5,5

Types of pumpkin

Growing pumpkins is not at all a troublesome task, which is why modern gardeners love this crop and grow dozens of different varieties of pumpkins.

I would divide pumpkin into several types:

hard-bark is a pumpkin that was grown by our ancestors; the fruit grows from 5 to 80 kg;
nutmeg is a more whimsical type of pumpkin, grows most often in the southern territories, but is very aromatic in taste;
large-fruited - this pumpkin differs from the hard-bark pumpkin in its impressive size;
decorative - this pumpkin is grown for decoration and to create compositions.

Pumpkin soup

Find out how many calories are in pumpkin puree soup from the recipe below.

Cooking time: 20-30 minutes.
Difficulty level: easy.
Calorie content: 40 kcal per 100 g.
Number of servings: 4.
Time of use: lunch.
Method of preparation: boiling.

Main ingredients:

pumpkin – 1 kg;
onion – 200 gr.;
carrots – 150 gr.;
cream – 300 gr. (fat content not less than 20%);
vegetable oil;
salt;
pepper.

Additional Ingredients:

crackers;
pumpkin seeds.

Preparation

Finely chop the onion.
Grate the carrots on a coarse grater.
Peel the pumpkin and cut into cubes.
Pour vegetable oil into a saucepan (3-4 liters) and sauté the onion until transparent.
Add carrots to the onion and lightly fry.
Add the pumpkin, stir and add water until the vegetables are covered by 1 cm.
After boiling, cook for 15-20 minutes. Salt and pepper. Important! Vegetables are salted shortly before the end of cooking.
Grind with a blender, add cream, bring to a boil and immediately remove from heat.

Important! Do not let the soup boil for a long time, as the cream may curdle and the beneficial substances will lose their properties.

Before serving, add homemade croutons and garnish with pumpkin seeds.

Homemade crackers are very easy to prepare - cut the loaf into cubes and dry in a dry frying pan until a crust forms. If you want to make pumpkin puree soup with cream, follow the link; you can prepare it from a variety of vegetables with the addition of cream.

https://youtu.be/V9-Sj3_X2NE

Watch the video to prepare the puree soup:

Vitamin

There are several options for pumpkin soups that can be classified as especially vitamin-rich; depending on the combination of ingredients, you can achieve different results.

If you want to stop the aging process, saturate your body with vitamin D and enrich it with iodine, then puree soup with pumpkin, celery and pine nuts is for you.

Cooking time: 30 - 40 minutes.
Difficulty level: easy.
Number of servings: 4.
Time of use: lunch.
Method of preparation: boiling.

Main ingredients:

pumpkin – 500 gr.;
petiole celery – 300 gr.;
water – 0.5 l.;
onion – 1 head;
garlic – 1 clove;
cheese – 100 gr.;
pine nuts – 2 tbsp.

Additional Ingredients:

With pumpkin and red fish

Cooking time: 30 - 40 minutes.
Difficulty level: easy.
Number of servings: 4.
Time of use: lunch.
Method of preparation: boiling.

Main ingredients:

pumpkin – 300 gr.;
celery root – 300 gr.;
onion – ¼ onion;
leek – 100 gr.;
salmon (or any other red fish) - 150 gr.;
garlic – 1 clove;
olive oil – 2 tbsp. l.

Additional Ingredients:

thyme;
greenery;
Sesame oil.

Dietary

Many doctors recommend eating pumpkin raw, especially for pregnant women, but we are not used to taking this vegetable raw, so we recommend dietary or lean pumpkin puree soup; it does not contain high-calorie ingredients, but is able to retain maximum nutrients.

Cooking time: 20-30 minutes.
Difficulty level: easy.
Number of servings: 4.
Time of use: lunch.
Method of preparation: boiling.

Main ingredients:

pumpkin – 500 gr.;
onion – 1 head;
carrots – 1 pc.;
tomato – 1 pc.;
bell pepper – 1 pc.;
garlic – 2 cloves.

Additional Ingredients:

Pumpkin soup puree for a 1 year old child

Never cook for your child in advance; soup should be prepared for one serving.

Ingredients:

pumpkin – 50-70 grams;
rice - 1-2 tbsp. l.

Pay special attention to the freshness of the product you are going to cook from.

After all, it is very important that the child does not get poisoned under any circumstances.

Pumpkin and apple puree soup

Products:

Pumpkin seven hundred grams;
Sweet and sour apples seven hundred grams;
One onion;
One clove of garlic;
Three hundred ml heavy cream;
Vegetable oil twenty grams;
Dried thyme five grams;
Ground black pepper;
Salt.

Preparation

Peel the pumpkin and remove all seeds. Peel the apples, remove seeds and skins, and cut into small cubes. Peel the garlic and onion and chop finely.

Heat oil in a saucepan, add pumpkin, apples, salt, thyme and pepper. Pour eight hundred ml into the pan. water and bring to a boil. Reduce heat to low and simmer the soup, covered, for thirty minutes.

Using a blender, puree all the vegetables, pour in the cream and heat without bringing to a boil. Pour into plates, garnish with herbs and serve.

Pumpkin soup with shrimp and ginger

An original recipe for classic pumpkin soup. Thanks to the addition of spices and shrimp, a unique taste is obtained. Your household will ask you to make this dish again and again.

Ingredients:

1 kg pumpkin;
2 onions;
Shrimp according to preference;
2 carrots;
2 cloves of garlic;
1 tbsp curry;
Olive oil;
Parmesan;
30 g ginger root.

Preparation

Peel and cut the pumpkin and carrots. Cut the onion into half rings.

Heat the oil in a frying pan and fry the garlic slices in it until golden brown, then remove it.

At the next stage, add the prepared vegetables to the frying pan and fry them for 5-10 minutes. After this, add spices, add water and cook under a closed lid for about a quarter of an hour.

Place the boiled vegetables in a blender bowl and grind until smooth.

Pour the resulting mixture into a saucepan, place on the stove and bring to a boil. But this step is optional, so you can skip it.

Pour the soup into bowls, add boiled shrimp and grated cheese.

The dish turns out incredibly tasty. Be sure to try this recipe. And don't be afraid to experiment with adding different spices and herbs.

Pumpkin puree soup with Parmesan cheese

Required ingredients:

Pumpkin pulp eight hundred grams;
Parmesan cheese one hundred grams;
Sour cream one hundred grams;
Cream two hundred ml. eleven%;
Onion;
Three cloves garlic;
Pepper, ground red and black, three grams each;
Salt five grams;
Olive oil forty ml;
Nutmeg fifteen grams;
Water four hundred ml.

Preparation

Heat the oil in a thick-bottomed pan, fry the finely chopped garlic for two minutes, add the finely chopped onion and fry it for ten minutes.

Send the pumpkin, cut into small pieces, after the onion. And fry the whole mixture for another five minutes, and add water, bring to a boil and cook for fifteen minutes over low heat.

After the pumpkin is ready, beat everything with a blender until thick. Bring everything to a boil again, pour in the cream, pepper, salt, season with nutmeg and simmer the soup for another five minutes over medium heat.

Then cover the pan with a lid and let it brew for fifteen minutes.

Pour the finished soup into portioned bowls and sprinkle generously with grated cheese and herbs, and add one spoon of sour cream. Read also: Okroshka with kefir.

Creamy pumpkin soup with crab meat

Required Products:

Pumpkin pulp two kilograms;
Ten grams of crab meat;
Olive oil twenty ml;
One carrot;
Cream two hundred ml;
Shallots two hundred grams;
Salt.

Preparation

Peel the pumpkin, remove all seeds, and cut it into small pieces. Peel the onions and carrots, chop and fry in olive oil.

Place pumpkin, onions, carrots in a pan, add salt and water and cook for twenty minutes.

Grind all the prepared vegetables thoroughly with a blender, add cream and spices and boil for five minutes.

Boil the crab meat in salted water for seven minutes. Pour the soup into bowls, garnish with pieces of crab and remaining cream.

Recipe for pumpkin puree soup with low fat cream

In terms of the set of ingredients, this soup differs little from the classic one, but cream will give it a special piquancy and creamy flavor. What to cook?

Pumpkin pulp - a little less than half a kilo;
The carrot root is medium;
Large onion - one;
Olive oil;
Cream - half a glass with 10% fat content;
Broth with fresh vegetables.

Vegetable broth can be prepared in advance. To do this, boil carrots, onions and stalked celery along with allspice peas, bay leaves and salt. That's it: that's enough.
When your broth is ready, heat a tablespoon of olive oil in a thick-bottomed container. During this time you will have time to chop the onion.
Place the chopped onion in a container with oil.
Cut the carrots into larger cubes so that they are well fried from the barrels and soft inside. Combine the onion with carrot cubes, lightly brown and simmer over low heat for about 5 minutes.
During these five minutes, start cutting the pumpkin pulp.
When the carrots reach the desired half-softness and half-readiness, add pumpkin cubes to it. They are also fried along with all the ingredients. It is important that the heating temperature of the stove remains minimal. Otherwise everything will burn.
The pumpkin will give a small amount of juice along with the carrots and this will prevent them from turning into burnt cracklings. Therefore, calmly cover the dish with a lid and simmer all the vegetables for another 10-15 minutes, that is, until the pumpkin becomes softer.
Once the pumpkin has reached a soft state, you can immediately pour the vegetable broth into the pan. The optimal amount of broth is calculated based on what it should cover the vegetables. The vegetables should continue to simmer in the broth for about a quarter of an hour.

Now puree the soup, add cream and spices and heat over low heat again.

Pumpkin puree soup with bacon

Required Products:

Pumpkin five hundred grams;
Chicken broth one liter;
Smoked bacon two hundred grams;
Three hundred grams of chicken fillet;
Sour cream;
Two carrots;
Olive oil twenty grams;
One onion;
Salt pepper;
Parsley and dill.

Preparation

Peel the onion and chop finely. Cut the chicken breast into small cubes. Heat olive oil in a saucepan. And fry the meat and onion over low heat until the onion turns golden, stirring regularly.

Cut the pumpkin and carrots into small cubes and place them in a saucepan, pour in the chicken broth and cook for twenty minutes, add salt and pepper to taste.

Grind the soup with a blender into a homogeneous mass. Cut the bacon into thin slices and fry until crispy. Pour the finished soup into bowls, add sour cream, fried bacon and sprinkle chopped herbs on top. Garlic croutons would be a great addition.

Pumpkin soup with lentils

Required Products:

Pumpkin five hundred grams;
Lentils two hundred grams;
One onion;
Garlic two cloves;
Vegetable oil forty grams;
Fresh thyme four sprigs;
Water one liter;
Salt pepper.

Making soup

Place the washed lentils in boiling water, bring to a boil and cook for ten minutes.

Cut the peeled pumpkin into small strips, chop the garlic and onion.

Wash the thyme, drain and sort, leaving only one leaves.

In a frying pan in heated oil, fry the onion and garlic for five minutes. Add pumpkin and simmer for ten minutes. Add thyme, mix thoroughly and remove from heat.

Add the fried vegetables to the lentils, season with salt and pepper, and cook for ten minutes. Grind the finished soup in a blender until pureed. Serve garnished with greens.

Diet soup

A dietary or classic recipe allows you to prepare pumpkin soup in water with a calorie content of 33 calories per 100 grams. The BJU of such a dish will be 1 g of protein, 1 g of fat and 6 g of carbohydrates.

Required:

0.5 kg of main vegetable;

100 g carrots;

100 g sweet pepper;

1 clove of garlic;

glass of water;

chopped greens.

Preparation: