Want to see the sun in winter in a plate? Make healthy, beautiful, and original pumpkin soup. A simple pumpkin will sparkle with new colors and become a gourmet dish, if you add to it exquisite "accessories" in the form of shrimp, ginger, cream. However, first things first.

Cream Pumpkin Cream Soup

Pumpkin soup is extremely common. It is prepared on all continents, adding to the recipe national flavor and its own characteristics. So, in St. Petersburg you will be offered pumpkin soup with cream and cheese croutons. And in Italy, where it is warm and full of seafood, seafood, rice and wine are put in the soup. In Haiti, soup with pumpkin is thick, while in America it is cooked for some reason liquid. In England, it will be with leek and apples, and in Uzbekistan with milk. In general, there is a huge variety of recipes and tastes that confirm only one thing - the pumpkin is loved, tasty and varied - like the imagination of the cooks.

The classics of the genre are creamy soup. It is impeccably delicious and the easiest at the same time. Cream soup with cream will add bright colors to any dinner.

Would need:

  • peeled pumpkin - 500 g;
  • bulb of medium size;
  • 10 g of heavy cream;
  • butter - a little, for frying onions;
  • some salt and nutmeg;
  • for decoration - pumpkin seeds.

Cooking:

  1. In oil, lightly fry the diced onion.
  2. Dice the larger pumpkin and add to the onion to lightly brown.
  3. Add a little water to stew the pumpkin, salt and keep it under the lid for about 20 minutes.
  4. Grind the stewed pumpkin with a blender and pour in the warmed cream.
  5. Sprinkle seeds and a little nutmeg on top of the plates.

Important: Many people like a smooth, dense pumpkin texture and therefore do not add a lot of liquid. If you want soup in the form of a cream, pour water to a minimum, the pumpkin itself will give enough juice. For a thinner soup, there will be a little more water. It can always be added after.

Zucchini and pumpkin soup

This is the French version of the light soup.

It will require:

  • 700 g of already peeled pumpkin and zucchini;
  • large onion;
  • water within a glass;
  • 3 cloves of garlic;
  • a glass of cream of 25 percent fat;
  • 3 tbsp. tablespoons of vegetable oil, preferably olive;
  • cheese like Dor Blue or similar with mold;
  • pepper and salt.

Cooking!

  1. In a pot with a thick bottom, pour the oil, heat and lightly fry the chopped onion and garlic for 2 minutes.
  2. Next, lay the chopped zucchini and pumpkin, pour half a glass of water and simmer for half an hour.
  3. After grinding, pour in the cream with a blender, put salt, pepper, grated cheese and let it boil so that the soup gurgles. If it seems that there is little water, add more and boil.

Pour the finished soup into plates, garnish it, if desired, with croutons, cheese, and go toasted bacon. You can sprinkle the dish with fresh herbs.

Tender recipe with cheese

A very tender dish is obtained from pumpkin with cream cheese.

Products:

  • 0.4 kg of pumpkin;
  • one large carrot;
  • one onion;
  • half a liter of finished broth;
  • Hochland processed cheese - 150 g;
  • a couple of tablespoons of vegetable oil;
  • clove of garlic;
  • salt pepper.

This is a three-serving calculation.

  1. Pieces of pumpkin are pre-baked, then cut and sent to boil for toasted onions and garlic.
  2. Salt and pepper are added to the prepared mixture of vegetables, then part of the broth is poured (you can take meat or chicken, or you can take vegetable) and everything is cooked together for another half hour.
  3. After this, the mixture is pureed and the missing broth is poured into it.
  4. Cheese is placed in a hot soup and mixed.

When serving, the culinary masterpiece is decorated with sprigs of parsley.

Spicy first course with ginger

Pumpkin here becomes bright not only in color, but also in taste. Let's add some spice to it - we’ll prepare pumpkin soup with ginger.

Take a pound of pumpkin:

  • one carrot and onion;
  • one tomato and one bell pepper;
  • clove of garlic and ground ginger (as much as you like);
  • cream 150 g;
  • some olive oil for frying;
  • curry, pepper and salt, as well as a small spoonful of sugar.

We take a little water and in it we cook the pumpkin in pieces until soft. Meanwhile, fry the onion and garlic in a pan. Add chopped carrots, tomatoes, ginger and pepper. Salt, put sugar and leave to simmer over low heat until almost uniform. In the finished pumpkin, put the vegetable mixture, grind it with a blender, pour in the cream and add curry for the brightness of the taste. The soup is ready!

With sharp croutons

For the previous soup, we recommend preparing hot garlic croutons. It will be incomparable!

  1. When the soup is almost ready, crush a couple of cloves of garlic in a crush, pour 50 g of oil and pour the sliced ​​slices of white bread with this mixture.
  2. Stir and let the bread soak for 10 minutes.
  3. Put it on a baking sheet longer and dry in the oven. The fragrance will be unimaginable!

Serve these croutons separately or immediately add them to the hot soup when serving.

Appetizing Shrimp Pumpkin Soup

 

If you have frozen tiger prawns in your refrigerator, you can add a creamy Mediterranean soup to your regular cream soup. To do this, simply put the shrimps peeled and fried in butter (just a dozen) in the finished soup. Ready soup in plates is also decorated with greens. Shrimp pumpkin soup is ready!

With chicken and potatoes

A nutritious and tasty soup is especially good for late autumn, when there are still a lot of pumpkins and it is already cold outside.

We will prepare:

  • half a cup or a couple of legs;
  • 4 potatoes;
  • pumpkin 200 g;
  • a little carrot and onion;
  • some bacon;
  • some vegetable oil for frying;
  • salt, Italian herbs, pepper, lavrushka.

Cooking!

  1. Boil the chicken and take apart the meat by cutting it into large pieces.
  2. In a portion of the broth, boil pumpkin, carrots, potatoes and half an onion.
  3. Mash, salt if necessary, add fried bacon and onions.

A pinch of caraway seeds and Italian herbs will make the taste even more interesting.

Meatball Soup

This soup turns out transparent, nutritious and tasty.

Prepare in advance:

  • 400 g of minced chicken or fillet;
  • onion;
  • 3 potatoes;
  • carrots and bell peppers - 1 pc.;
  • 200 g pumpkin;
  • 1 egg
  • greens and salt, pepper.

Getting down.

  1. Pour 2 liters of water into the pan, add salt and send boiled potatoes to the boil.
  2. Mix the prepared minced chicken or fillet (mince) with the egg, salt and pepper, and form small meatballs.
  3. Peel all vegetables and cut into strips. Fry in oil.
  4. Put meatballs in a pot with almost ready potatoes and wait for the meatballs to boil after surfacing.
  5. Transfer the fried vegetables and boil the soup for another seven minutes.

It remains only to pour the chopped greens into the prepared soup.

Multicooked Pumpkin Puree Soup

The whole process of preparing the soup can be transferred to the slow cooker. Any of the above recipes is good for her. It is only necessary to fry vegetables in the frying mode, and cook according to the stewing program. It is important to pour the finished contents from the bowl into another container and only after that mash.

Ready soup will be decorated with any of the above methods.

How to cook in pots?

Very easy to prepare and fragrant soup is obtained in pots. For him, determine the amount of food yourself - the pots are different.

In addition to pumpkin, the following is required:

  • potatoes;
  • onion;
  • pieces of chicken;
  • Tomatoes
  • carrot;
  • salt, pepper, a little ginger.

In the pot, put the pieces of raw chicken meat. We put onion on top, then pumpkin and carrots, and then potatoes and tomatoes. Rub a little ginger root, salt, pepper, pour water to the "shoulders", cover with a lid and send to a small fire in the oven. After an hour and a half, the soup is ready.

Original Pumpkin Recipe

This dish will amaze you with taste and serving. The pumpkin itself will serve as the dishes, so find small pumpkins of sizes for one eater.

The top should be cut off the pumpkin, the seeds and fibers should be removed, and a certain amount of pulp should be carefully scraped off the walls. The rest should be covered with foil and sent to the oven for a couple of hours.

Advice! Put the pumpkin in a small frying pan, having previously put a sheet of foil in it. After, it will be more convenient to get this original "plate" in the form of a pumpkin.

Meanwhile, while it is baking, pieces of pumpkin with potatoes and carrots should be boiled in water, the vegetable broth should be drained and mashed from boiled vegetables. Add cream, salt and seasoning in the form of Italian herbs or oregano. When the pumpkin is almost ready, you need to remove it, fill in the mashed potatoes and put in the oven for another twenty minutes.

Before serving, gourd should be carefully placed on a plate and garnished with greens.

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