Prepare pumpkin puree soup with cream. Pumpkin cream soup with cream: cooking recipes for every taste. How to make creamy pumpkin soup

Calories: Not specified
Cooking time: Not indicated

In the cold season, bright pumpkin puree soups become especially popular. You can cook them for every taste: light dietary, sweet for children, with meat or chicken for a husband, spicy in vegetable broth for vegetarians or lean even without oil for those who observe all the strict canons of Orthodox fasting. Pumpkin is combined with a variety of ingredients, and what to add to the next recipe is a matter of taste and your habits.
Pumpkin cream soup with cream, the recipe for which you are looking at, is cooked in water or in meat, chicken broth. Vegetables are added by those that are found in a vegetable basket or in the freezer. It can be a standard set of potatoes, onions and carrots or a frozen vegetable mix of zucchini, peppers, cauliflower, broccoli. It does not matter at all how the vegetables look, they will still be chopped with a blender. Therefore, you can attach any vegetable slices. For example, the remains of a frozen grated carrot or a few inflorescences of cauliflower, broccoli.
It is advisable to bake a pumpkin for soup in the oven - it will have a special, delicate creamy taste that will be transferred to the broth and other vegetables.

Ingredients:
- peeled pumpkin - 400 gr;
- potatoes - 3 pcs;
- onions - 1 large or 2 medium onions;
- carrots - 1 small;
- vegetable oil - 2-3 tbsp. l;
- seasoning curry for vegetables (not spicy) - 1 tbsp. l;
- paprika - 0.5 tsp;
- ground black pepper - to taste;
- water - 1 liter;
- salt - to taste;
- cream 10% - 200 ml.

Recipe with photo step by step:

Turn on the oven. While you prepare vegetables for soup, it will warm up to 200 degrees. Cut the pumpkin into not very large pieces. Put in a frying pan or baking dish, sprinkle with vegetable oil, mix so that the oil gets on each piece. Place in the oven and bake for 20 minutes until half done.




Cut the onion into thin feathers at the height of the bulb. Cut carrots and potatoes into strips, sticks.

Heat vegetable oil in a saucepan or pan suitable for frying. Add the onion, stirring, fry over low heat until the onion begins to turn golden.




Add carrots, fry with onions until soft. Keep an eye on the fire and the condition of the vegetables; you don’t need to fry them to a ruddy color for mashed soup.

Pour spices according to the recipe or pick up to your taste. You can cook pumpkin puree soup spicy, spicy or sweet with the aroma of Provence herbs - choose any option that suits you. After adding the spices, reduce the heat and, stirring, warm the spices along with the vegetables.

Add potatoes, mix with the rest of the ingredients. Leave on low heat for a few minutes to soften the potato flesh and absorb the fat and spices.




Pour in boiling water, salt the soup to taste. Bring to a boil, cook over low heat under a lid until the potatoes are completely soft.

Pumpkin, meanwhile, was baked almost to readiness. Take it out of the oven and put it in a bowl with vegetables. Boil the soup for about ten minutes, the pumpkin should be almost boiled soft.






Turn off the heat under the pot. Let the soup cool slightly and puree the vegetables with an immersion blender until smooth. If the liquid has almost boiled away, pour some into another container to make it easier to chop the vegetables.




Warm up the pumpkin puree soup, dilute with vegetable broth to the desired consistency. Drizzle with cream, stir and taste. Add if something is not enough (salt, spices, cream).




Pour hot pumpkin puree soup with cream into bowls or fill portioned tureens. Serve with greens, seasoned with coarsely ground pepper or paprika. Bon appetit!




Author Elena Litvinenko (Sangina)

Pumpkin cream soup with cream is one of the simplest, healthiest and most delicious vegetable dishes. Our classic cooking recipe will appeal to both beginners and busy housewives, and the taste of ready-made creamy pumpkin soup will delight not only children, but also adults.

Pumpkin soup is ideal for feeding a child from the age of three. The ingredients are not strict, you can remove some vegetables from the recipe or replace them with others. For example, I sometimes add cauliflower, zucchini, or broccoli. But the main condition is that pumpkins should not be less than half of the total number of vegetables. And I like to serve vegetable soups with croutons and herbs.

Advice. If you want a lean soup, then our classic recipe is just as good. Just replace cream and milk with water. Add more fresh herbs, maybe a pinch of nutmeg.

Ingredients

For a one and a half liter pot:

• Pumpkin - 700-800 gr,
• Potato 2 pcs,
• Carrot 1 piece,
• Onion 1 pc,
• Cream 200 ml,
• Milk 200 ml,
• Vegetable oil 50-80 ml,
• A pinch of salt,
• Baton for croutons.

You can take garlic if you wish, but I ignore it, because the children do not like it.

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Cooking

Step 1. Clean and cut vegetables. We cut carrots into smaller pieces, since their cooking time is longer than that of potatoes and pumpkins. Put the carrots and potatoes in the pot first.

We remove the skin from the pumpkin, take out the middle with seeds and loose fibers with a spoon. Then 2/3 of the volume of the pan is filled with chopped pumpkin. If you want a thicker soup, then take the vegetables to the top.

Pour cold drinking water so that there is room for 400 ml of milk and cream after cooking. Don't worry if not all of the vegetables are in the water to begin with - they will sink as they cook. Bring to a boil and cook over medium heat for 15 minutes.

Step 2 Cut the onion, fry it in odorless vegetable oil until golden brown. Don't let it burn. Then add the onion to the bowl with the other vegetables.

Step 3. Fry the croutons. While the vegetables reach readiness, we will fry the croutons in the pan after the onion. To do this, cut a white loaf into cubes with a side of 1-1.5 cm and fry them in vegetable oil until slightly golden.

Step 4. We bring to readiness. The vegetables are cooked, and now we use a blender to puree them. You can take a pusher - if there are small pieces, it will not spoil the soup.

In my opinion, it is better to slightly underdo vegetables than to overcook - it is more useful. Therefore, the cooking time for me takes 15 minutes, no more.

Add cream and milk. Salt, bring to a boil and pumpkin puree soup is ready.

Tip: I cooked without cream, took milk instead. Almost didn't feel a difference.

Do you want to cook something extraordinary with simple ingredients? Pumpkin cream soup recipe just for you. A tender, melt-in-your-mouth dish that the whole family will love.

For soup, choose an unsweetened variety of pumpkin. The fruit should be small but ripe.

Pumpkin cream soup with cream is especially popular in autumn.

List of ingredients:

• a piece of butter - 20 gr;
• ripe pumpkin - 500 gr;
• onion - 1 pc.;
• sunflower oil - 20 ml;
• potato tubers - 300 gr;
• cream 20% - 200 ml;
• garlic - 2 cloves.

Step by step preparation:

1. We process the pumpkin, removing the peel and seeds. Chop the pulp into small cubes.
2. We load the pieces into a saucepan, pour water. It should be flush with the pumpkin layer. We cook for 15 minutes.
3. Boil the peeled potato tubers in another container until soft.
4. We remove the husks from the bulb, finely chop with a knife and pass in sunflower oil until golden brown. Sprinkle minced garlic on it. Fry for 2 more minutes.
5. Chop the boiled potatoes into pieces and shift to the pumpkin, add the roast.
6. Softened vegetables are mashed with a spoon or crush.
7. In the microwave, heat the cream and pour it into the resulting vegetable puree.
8. Transfer the mass to the blender bowl and grind. Sprinkle salt and put oil.
9. We load a homogeneous mixture back into the pan and simmer for 7 minutes over low heat. Serve hot with parsley leaves.

We complement the classics with cheese

You will need:

• one bay leaf;
• bread - 4 slices;
• pumpkin - 0.5 kg;
• two cloves of garlic;
• water - 1.5 l;
• allspice to taste;
• potatoes - 4 pcs.;
• ground paprika - 5 gr;
• one bulb;
• processed cheese - 100 gr;
• salt.

Cooking pumpkin cream soup with cream and cheese:

1. Remove skins, husks and seeds from all vegetables.
2. Cut pumpkin pulp and potato tubers into small pieces.
3. Pour water into the pan, lower the pumpkin into it, add lavrushka. Simmer for 10 minutes.
4. As soon as the contents of the pan boil, throw in the potatoes, reduce the power of the fire and cook for another 10 minutes.
5. Finely chop the garlic and onion and fry them until golden brown.
6. As soon as the potatoes have become soft, we send the fry to it, add salt, paprika and ground pepper.
7. After 5 minutes, turn off the stove, remove the bay leaf from the dish.
8. Place the soup in a blender and puree until smooth. We shift the mass back into the pan, turn on the fire again.
9. We cut the cheese into slices and add to the main ingredients. Cook until cheese is melted. We remove the dish from the fire. Let's let him rest a bit.
10. Dry the bread cut into small cubes in the oven and serve in a separate plate with the soup.

Pumpkin and turkey soup

A heartier version of your favorite soup. You can use chicken instead of turkey.

Pumpkin soup puree must be seasoned well.

Grocery list:

• turkey fillet - 300 gr;
• cream -0.2 l;
• salt to taste;
• potatoes - 0.2 kg;
• a pinch of dried basil;
• water - 2 l.

Cooking step by step:

1. Cut the peeled pumpkin into pieces. We do the same operation with potatoes.
2. Cook the turkey in chunks in a saucepan. We take it out when the pieces become soft, add potatoes, salt and pumpkin.
3. When the pumpkin softens, puree the food with a blender.
4. Pour the ground basil, pour in the cream and once again go through the mixture with a blender.
5. Bring to a boil and turn off the fire.
6. It remains to crumble the meat, add fresh herbs and you can serve the dish on the table.

with ginger

Main Ingredients:

• one tomato;
• pumpkin - 1/2 kg;
• granulated sugar - 8 gr;
• one carrot;
• grated ginger - 10 gr;
• olive oil - 20 ml;
• one bulb;
• salt to taste;
• cream 20% - 150 ml;
• a piece of butter - 50 gr;
• one bell pepper;
• curry to taste;
• a clove of garlic.

Cooking method:

1. Peel all vegetables, remove seeds and membranes.
2. Pour the pumpkin cubes with 600 ml of water and put in a saucepan to cook until soft.
3. Saute chopped onion and garlic in olive oil until translucent.
4. Randomly chop the peeled tomato and pepper, pour into the pan to the onion, add sugar and a piece of butter. Simmer over low heat until the products become soft, pour ginger.
5. Transfer the roast to the pumpkin and go through the mass with a blender, turning it into a puree.
6. Cook the resulting soup a little, pour in the cream and sprinkle curry and salt, mix. Delicate, fragrant dish is ready.

Appetizing recipe with meatballs

Pumpkin puree soup always pleases with its brightness and tenderness.

What to take:

• one chicken egg;
• minced chicken - 250 gr;
• pumpkin - 0.4 kg;
• a pinch of salt;
• cream - 250 ml;
• a pinch of dried basil;
• broth - 400 ml;
• a handful of fresh herbs.

Action algorithm:

1. Remove the skin and seeds from the pumpkin, chop into pieces and heat in the microwave for 7 minutes.
2. We make meatballs. To do this, pour the egg into the minced meat, pour the chopped greens, basil, black pepper and salt. We knead a homogeneous mass.
3. We form small meat balls.
4. In the broth (if there is no broth, you can use water), put the meatballs and cook them for 5 minutes. Don't forget to reduce the fire.
5. Load the softened pumpkin into a blender bowl and grind into a puree.
6. Transfer the pumpkin mass to the broth and cook together with the meatballs for another 5 minutes. Sprinkle your favorite spices to taste.
7. It remains to add cream, mix and warm the dish a little.

Sweet pumpkin soup

For this recipe, choose a sweet, bright orange variety of elongated pumpkin.

Recipe Ingredients:

• sugar - 100 gr;
• one cinnamon stick;
• pumpkin - 0.5 kg;
• cream - 200 ml;
• seeds or berries.

Step-by-step instruction:

1. Cut the peeled sweet vegetable into slices and transfer to a saucepan.
2. Pour sugar and pour cream, put the cinnamon stick.
3. When the dish boils, simmer it for another half an hour.
4. We remove cinnamon from the soup, grind the remaining products into a homogeneous mass with a blender.
5. It remains to pour the sweet soup into bowls. For decoration, you can add any berries or seeds. This lunch option is sure to please the kids.

In a slow cooker

Pumpkin puree soup with cream in a slow cooker is one of the simplest, healthiest and most delicious vegetable dishes.

Main products:

• olive oil - 15 ml;
• pumpkin - 0.35 kg;
• a handful of fresh parsley;
• one carrot;
• three potatoes;
• green onions to taste;
• cream - 0.1 l;
• one bulb.

Step by step preparation:

1. Process all vegetables by washing and peeling them.
2. We heat the olive oil in a slow cooker, pour the cubes of carrots and onions into it. We pass them in the “Baking” mode for 10 minutes.
3. After that, pour pieces of pumpkin and potatoes into the roast, cook for another 10 minutes in the same program.
4. Pour in 500 ml of water, change the mode to "Extinguishing". We cook for 15 minutes.
5. Grind the soft mass with a blender, pour in the cream and turn on the blender again.
6. Serve hot, garnishing the soup with chopped herbs.

Adherents of proper nutrition can replenish their culinary notebook with a recipe for a delicious and simple first course. Delicate and moderately thick pumpkin puree soup with cream is a good solution for fasting days, as well as a great option for a variety of daily diet.

Pumpkin is an amazing fruit that not only has a pleasant taste, but also brings great benefits to the body without the extra calories. Saturated with taste, color and aroma, pumpkin soup with cream will cheer you up, making the autumn menu truly “sunny” and idle!

Ingredients per 2 servings:

• pumpkin pulp - 300 g;
• cream 10% - 100 ml;
• onion - 1 small;
• garlic - 1 clove;
• olive oil - 1-2 tbsp. spoons;
• salt, spices - to taste.

pumpkin puree soup recipe

How to make pumpkin cream soup

1. First of all, we cut off the hard peel from the pumpkin pulp. Cut the peeled bright orange fruit into pieces of arbitrary size.
   
2. Next, a small onion, peeled from the husk, chop with half rings or thin "feathers". In a saucepan or saucepan, heat the olive oil, spread the onion slices and the peeled clove of garlic.
   
3. Keep on medium heat, stirring, for about three minutes. It is not necessary to bring the onion to darkening - just soften it slightly, while maintaining juiciness. As for garlic, in this case it is used only for flavor, therefore, as soon as the onion rings are “steamed”, we immediately remove the garlic clove from the pan.
   
4. Put the pumpkin slices to the softened onion, pour boiling water (1-1.5 cups). Bring to a boil, and then boil covered for about 20 minutes.
   
5. Puree soft pumpkin pieces with a blender until smooth and homogeneous texture. Sprinkle with salt and spices to taste. A good accompaniment to the pumpkin will be ginger, cloves, nutmeg, cinnamon, karmadon, etc. The main thing is not to overdo it!
   
6. The final step is to pour a portion of low-fat cream into the bright orange puree. Bring pumpkin soup with cream to a boil and immediately remove from heat. After allowing it to brew a little, we distribute the thick mass over deep plates or bowls.
   
7. Serve pumpkin puree soup with cream warm, adding greens or pumpkin seeds. If desired, you can fill the first course with unsweetened yogurt or sour cream.
   Warming pumpkin soup will help you stay in a great mood and not succumb to the autumn blues. A nutritious and healthy bright dish is a real find for the autumn table. Bon appetit!

Wash pumpkin, remove seeds, peel and cut into small cubes. Peel the onion, wash, cut into half rings. Wash potatoes and carrots, peel, cut in any way.

Pour some vegetable oil into a heavy bottomed saucepan and heat well. Add the onion sliced ​​in half rings to the pan and fry, stirring often, over medium heat until golden brown for 4-5 minutes.

Then add chopped carrots. Simmer for about 3-5 more minutes, stirring occasionally.

Add chopped potatoes and pumpkin to onions and carrots.

Pour broth or boiled water to the vegetables, salt, pepper, add your favorite seasonings (I used a mixture of Italian herbs). If desired, you can add garlic passed through the press. Cover and simmer, stirring occasionally, over very low heat until vegetables are tender, about 15 minutes.

Grind the prepared vegetables with an immersion blender until puree.

Heat cream or milk and add to vegetable puree, mix thoroughly.

Add grated cheese on a fine grater to pumpkin-milk puree. Warm the soup on the stove over low heat, stirring occasionally, until the cheese is melted.

Delicious and extremely healthy pumpkin puree soup with cream is ready. Pumpkin seeds are the perfect addition to this delicate dish.

Bon appetit!