Delicious and healthy pumpkin cream soup is an excellent healthy food option for the whole family. In addition to the main ingredient - an orange vegetable, the composition of the dish may include meat, seafood, dairy products and other components. The delicate texture of the soup and the excellent composition are suitable as nutrition for adults and young children. It can be eaten by those who have health problems, in particular with the digestive and endocrine organs.

Classic pumpkin cream soup

The main thing when preparing this dish is to prepare all the products in advance, since the soup is cooked very quickly - in less than half an hour, despite a number of cooking processes. The consistency of the dish is gentle, light with an amazing taste and aroma. Such a soup will be an excellent alternative to the traditional first dishes that all housewives cook every day in their kitchens.

Preparing food based on:

  • pumpkin pulp - 0.5 kg;
  • onions;
  • butter - 20 g;
  • broth or water - 350 ml;
  • ground black pepper;
  • carrots - 1 small root crop;
  • garlic - a pair of cloves;
  • olive oil - 20 ml;
  • ground ginger to taste;
  • salts;
  • cream - 3 tablespoons

First you need to peel and chop all the vegetables. Pumpkin and carrots are cut into large pieces, onions in half rings, garlic in small cubes. After in a deep container - a frying pan or a stew-pan, you should heat both oils used according to the recipe and fry the garlic with onions. There you should send carrots, a pinch of nutmeg with ginger, pour in a soup ladle of broth or water, cover. Stew vegetables on low heat for 12 minutes.

When the carrots become soft, the main product is added to the stewpan - pumpkin, fried a little and poured with broth so that it completely covers all the components of the dish. Stew all this for about 25 minutes, until all products are fully cooked. At the end, salt with pepper is added.

After cooking vegetables, the liquid must be drained into a bowl and using a submersible blender, grind the vegetables, turning them into mashed potatoes. The broth is poured to the vegetables gradually, until the desired consistency of the soup is obtained. When the dish is ready, it must be sent again to the stove, turn on a small fire, pour in the cream, stir everything, bringing to a boil. The finished product is bottled immediately after cooking. Top can be decorated with parsley or celery.

How to cook with chicken?

A nutritious, but low-calorie soup is obtained, made from pumpkin and tender chicken. It must be in the diet of young children and adults, as it will help internal organs to function correctly and without failures. Pumpkin will saturate the body with carotene, vitamins and minerals, meat - protein, which is involved in the structure of cells. You can eat this soup for breakfast, lunch or dinner. It is light, quickly absorbed by the body, does not create a feeling of heaviness.

You can prepare the meal from:

  • chicken fillet - 0.5 kg;
  • pumpkins - 550 g;
  • carrots - a couple of pieces;
  • butter - 40 g;
  • vegetable fat - 60 ml;
  • Luke;
  • white bread - a few slices;
  • pumpkin seeds;
  • garlic - 2-4 cloves;
  • cream - 180 ml;
  • salt, pepper;
  • greens of dill, parsley or celery.

Chicken fillet should be washed, peeled, cut into pieces and put on simmer, pouring with clean water. The pumpkin is peeled, cut into medium-sized cubes and laid out on a baking sheet, previously greased with vegetable fat. To it you need to add spices, salt, garlic clove passed through the press. Oil is laid on top of the vegetable and all this goes to the oven for baking. Vegetable preparation time - 15-20 minutes at a temperature of 190 degrees (bake until cooked).

While the pumpkin is preparing, onions, the remaining garlic and carrots are fried in the stewpan. After the appearance of a golden crust, the vegetables are sent to the meat and boiled until cooked. At the end, all products are combined and ground using a blender. The density of the soup is regulated by the broth remaining after cooking the meat. Before serving, cream is added to the brew, everything is whipped, salted to taste and served at the table. Fried crackers, dried seeds and herbs are laid out in the serving plates on top of the puree.

A variant of a delicate dish with cream

Pumpkin cream soup with cream is prepared in many countries, and in some it is equated with a national dish. Such an honor is not without reason for this dish, because it has a gentle pleasant taste, is quickly cooked and incredibly healthy for the body.

You can cook soup in 35-40 minutes, from:

  • pumpkins - 0.4 kg;
  • potatoes - a pair of medium-sized tubers;
  • carrots - several large root crops;
  • bulbs;
  • ground nutmeg - a teaspoon without a hill;
  • fat cream - 0.5 cups;
  • salt, pepper;
  • dried herbs.

Carrots, pumpkins and potatoes need to be peeled, washed, cut into cubes of approximately the same size. Put them in a saucepan, add some water and simmer over low heat until cooked.

Separately, in a frying pan in oil, it is necessary to fry the onion rings until golden brown, combine with vegetables, add spices. Using a hand blender, grind all products in mashed potatoes, add cream and put on fire. When the mass begins to boil, you need to turn off the fire, pour the soup on plates and serve to the guests, adding spices.

Tasty recipe:Champignon cream soup

With the addition of potatoes

What soup without everyone's favorite potatoes? That was probably what the cook thought, having decided to combine potatoes and pumpkins in one dish.This is ideal for those who do not want to get a rich taste of an orange vegetable in a dish. The potato perfectly muffles it, complements the food, and the milk included in the composition gives a delicate taste and amazing texture.

To prepare the soup you need to stock up:

  • pumpkin pulp - 350 g;
  • potatoes - 350 g;
  • butter - 40 g;
  • milk - 1 tbsp .;
  • pepper, salt.

Pumpkin and potato tubers are peeled, cut into large cubes and stacked in a container for cooking. Water or broth is added so that it only slightly covers the vegetables. After boiling, cook the products under the lid, over low heat until cooked.

Next, the vegetables need to be chopped into a uniform mass, seasoned, add salt and pepper. After all this is filled with milk, oil is added and warmed over a fire until it boils. At the end, you can add fresh or dried herbs. Serve such a soup with croutons of white bread.

With ginger

Pumpkin soup with ginger and spices is traditional in Moroccan cuisine. It turns out fragrant and quite satisfying, despite the lean composition.

You can prepare a dish from:

  • pumpkins (any grade) - 0.4 kg;
  • ginger - 25 g;
  • potatoes - a couple of medium tubers;
  • onions;
  • bay leaf;
  • water - 450 ml;
  • couscous - 6 tbsp;
  • vegetable oil - 30 ml;
  • salts to taste;
  • garlic - a couple of cloves;
  • butter - 20 g;
  • coriander, black pepper;
  • boiled water - about 8 glasses.

All vegetables are peeled and chopped immediately before cooking. First, onion, diced, is fried in a stewpan, then grated ginger root and finely chopped garlic are added to it. Following you send the right amount of coriander, pepper and bay leaf. All this must be fried for about 60 seconds.

Further to the frying, potatoes are cut, sliced ​​both into soup and pumpkin, hot water is added and it all boils for about 25 minutes. At the end of cooking, you need to remove the lavrushka from the water, otherwise it will hopelessly spoil the taste of the finished dish. Cooked vegetables are interrupted by a blender and set aside.

Meanwhile, couscous (called “bulgur” in Turkish croup) should be steamed separately in a container with water, adding a little salt. When the cereal is cooked, it must be added to the soup, mix. Serve the finished meal warm.

Cooking Recipe

This wonderful soup in a slow cooker can be cooked in minutes - quickly, simply, complementing the season with various components (tomatoes, zucchini, etc.). Light and tasty, it always turns out when cooking in a miracle machine.

To prepare dishes for this recipe, you should stock up:

  • meat or vegetable broth - 0.5 l;
  • pumpkin - 450 g;
  • potatoes - 250 g;
  • leeks - a few pieces;
  • carrots;
  • garlic - a couple of cloves;
  • vegetable fat - 40 ml;
  • salt, pepper.

Having chosen the “Baking” mode, you need to heat the fat together with garlic cloves, peeled and divided into 2 parts. Pumpkin, carrot, potato, onion should be peeled and cut into large pieces. In the same mode, it is necessary to fry vegetables for 12 minutes, fill them with half a portion of the broth and turn on the "Stewing" mode. Cooking takes about 55 minutes, then grind with a blender, adding the remaining broth. Add spices and pour into plates at the end.

Pumpkin and milk cream soup

Many seasonally prepare milk pumpkin porridge, adding cereals and various dried fruits to it. Instead of a sweet dessert, you can cook on the basis of pumpkin and milk a delicious nutritious soup that will surely appeal to all households.

It is prepared from:

  • pumpkin pulp - 300 g;
  • Luke;
  • carrots;
  • milk - 100 ml;
  • olive oil - a couple of tablespoons;
  • salt, pepper.

Pumpkin is peeled and cut into cubes, carrots are grated, onions are diced. Onions and carrots are fried in turn, after which pumpkin is added. When the vegetables are slightly fried, they must be poured with water and stew until cooked.

When the pumpkin is cooked, you need to add milk to the vegetables, bring to a boil, add spices. Kill everything in mashed potatoes, serve with bacon and crackers.

Tasty variation with cheese

An interesting option for making pumpkin soup is a recipe with hard cheese. He will give the dish a characteristic viscosity, tenderness. If you prepare the products in advance, you can cook the dish in 15-20 minutes.

To prepare the dish you need to take:

  • pumpkin pulp - 600 g;
  • carrots - 3 root crops;
  • leek - 1 pc.;
  • ginger - 25 g;
  • parsley and dill;
  • Bay leaf;
  • salt, spices;
  • garlic;
  • hard cheese - 150 g;
  • cream - 2 tablespoons

First you need to cook the vegetable broth. To do this, add the chopped leek, ginger, herbs, lavrushka to the pan, add salt. Separately, in a saucepan in oil (it is better to use a combination of a creamy and vegetable component), fry the garlic, after the pumpkin pulp cut into bars and carrots, add a little broth to them and simmer until the vegetables are soft.

After cooking, pumpkins and carrots need to grind them with a blender, pouring the prepared broth. Products from it can not be put in soup, because they have already given all their taste and aroma to the broth. Without removing the soup from the fire, you need to add cream and grated cheese into it. A dairy product must be selected of good quality, which will immediately melt in a hot brew. After the cheese is merged with the bulk, you can add salt, pepper and serve to the table.

With pumpkin and shrimp

Cream pumpkin soup with shrimp is hearty, thick, with an unusual and original taste. In it you can observe an interesting combination of different products, which in the end perfectly harmonize and create an excellent taste composition.

To prepare the dish, you should take:

  • pumpkin pulp - 900 g;
  • onions and carrots - 2 pcs.;
  • water - 900 ml;
  • low-fat cream - 120 ml;
  • shrimp - 350 g;
  • cloves of garlic - a couple of pieces;
  • some salt, pepper, caraway seeds, coriander, nutmeg and other favorite seasonings.

Chopped onion and grated carrots are fried in butter until golden brown. Pumpkin juicy pulp is peeled, cut into slices of the same size, poured with water and cooked over medium heat with roasting and spices. After cooking, everything is crushed with a submersible blender, mixed with cream.

Separately, garlic slices are fried in a pan in oil, after which the necessary amount of peeled shrimp should be added to them. Fry seafood on low heat until cooked, and then put on plates with soup. Separately, you can fry a white baguette, grated with your favorite spices and serve with pumpkin puree.

Cooking a diet dish

By including diet pumpkin soup in your diet, you can be calm not only for your figure, but also for your health. It can be done with a rich vitamin composition, adding various vegetables and herbs. You can eat such a soup, though every day, supplementing and changing the recipe at will.

Of the ingredients should be stocked:

  • pumpkin - 150 g;
  • carrots - 40 g;
  • potatoes - 50 g;
  • onions - 20 g;
  • sweet and sour apple - 50 g;
  • olive oil - 30 ml;
  • Lavrushka;
  • allspice;
  • purified water - 250 ml;
  • with salt.

In a pan, boil water, then add carrot and potato, lavrushka, pepper and oil to it. After 8 minutes of cooking, you need to add the remaining products to the container - pumpkin, apple and onion. Bay leaf with pepper from the broth at this stage can be removed.

When the vegetables are ready, they need to be crushed in mashed potatoes, garnish with herbs and serve. It’s good to eat such a soup with brown bread or crackers. Such a meal is a great option for people of different ages who want to have a satisfying and healthy diet with health benefits.

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