Pumpkin puree soup - the most delicious recipes for children and adults

Pumpkin soup - a quick and tasty recipe

Pumpkin goes well with anything, but almost all soup recipes contain just five basic ingredients.
For the first recipe for a 3-liter saucepan you will need the following quantities:

• Onion – 50 gr.
• Potatoes – 500 gr.
• Oil – 30 gr. (creamy 82%).
• Carrots – 100 gr.
• Pumpkin – 500 gr.

The cooking sequence is as follows. Step #1 Finely chop the onion.

Step No. 2 I put a frying pan with oil on the stove, turn it on 120° and lay out the slices.

Step No. 3 Fry until golden brown. I remove it from the stove and pour 100 ml of boiling water. Step No. 4 I peel and cut the carrots into 2-3 cm pieces.

Step #5 Peel the pumpkin from the skin and seeds.

Step No. 6 I cut it into 2-3 cm cubes.

Step No. 7 At the bottom of a three-liter pan I put the carrots that have been boiling for the longest time, then the pumpkin and the topmost potatoes. I add water just enough to lightly cover the contents.

Step No. 8 After boiling at the maximum temperature and power conditions of the oven, I reduce the temperature to 100C.

Step No. 9 I reduce the power to a minimum boil, collect the foam and cover with a lid, leaving it ajar.

Step #10 Set the timer for 20 minutes.

Step No. 11 When everything is cooked, turn off the oven, place the saucepan on the table on a damp, non-slip, shock-absorbing napkin and begin to grind the contents with a blender.

Step No. 12 First, I mix the contents, as if drowning individual pieces, with a kitchen device running at maximum speed, lowering and lifting it up and down.

Step No. 13 After the large components disappear from the field of view, I begin to make circular movements with them along the walls.

Step No. 14 After 1-2 minutes, all components turn into such a thick, homogeneous puree that when placed on the stove, bubbles with a diameter of up to 5 cm are immediately inflated.

And then they burst, raising hot spray to a height of as much as 25 cm, so you need to be very careful not to get burned!

Step No. 15 It is best to first pour onions from a frying pan diluted with boiling water into the puree.

I thoroughly wash all the onions and oil from the entire frying surface with it, filling the pan to the top.

I also send the bay leaves there with a ground mixture of five peppers, stir, and bring to a boil.

I turn off the oven and transfer the soup to a wooden stand.

All that remains is to pour it into plates, decorate with herbs and wish you a virtual bon appetit!

Pumpkin puree soup (classic recipe)

Light, simple and quick to prepare, classic creamy pumpkin soup is a great option for a quick lunch.

Ingredients

• Pumpkin – 1 kg (peeled);
• Onions – 2 pcs.;
• Garlic – 4-5 cloves;
• Vegetable oil – 2 tbsp;
• Water/broth – 600-700 ml;
• Cream – 150-200 ml;
• Salt - to taste;
• Ground black pepper - to taste.

Step-by-step recipe with photos and videos

Classic pumpkin puree soup is an excellent option for a healthy and tasty first course, which even a novice cook can easily prepare. Prepared from a minimal amount of ingredients, based on pumpkin and a small amount of onion, garlic and cream, the pumpkin puree soup is light and delicate in taste and has a delicious velvety texture. Quick and easy to make, classic pumpkin soup is a great option for a light lunch or a warming snack throughout the day.

For more nutritional value, you can serve croutons or croutons with cheese. Try it!

In order to prepare pumpkin puree soup according to the classic recipe, you will need the ingredients indicated in the list.

Fry the chopped onion over medium heat, stirring occasionally, for 7-8 minutes, until golden brown.

Add finely chopped garlic cloves and fry for another 1 minute.

Add the peeled and cut into small pieces pumpkin and fry the mixture for another 2-3 minutes.

Pour in water or broth, add a few pinches of ground black pepper and 1 tsp. salt.

Bring the mixture to a boil and cook for 15-20 minutes until the pumpkin pieces are cooked.

Then turn off the heat and blend the ingredients with an immersion blender until smooth.

Pour in the cream, add a little more salt and ground black pepper to taste if necessary, and mix everything well again.

Classic pumpkin soup is ready.

The principle of making cream soup

For creamy soups, butternut squash works best. It has a pleasant sweetish taste and aroma, has a thin skin and fairly dense flesh. To start preparing the dish, you need to peel it from the top dense layer, cut it into several pieces and remove all existing seeds.

Another option is to bake the fruit whole or in large pieces, and then carefully separate the softened core of the vegetable. Pumpkin soup after baking turns out to be especially aromatic and tasty.

Advice! British chef J. Oliver recommends sprinkling the cut pumpkin with coriander and drizzling with vegetable oil before baking in the oven. The duration of heat treatment should be approximately 20 minutes at a temperature of 200°C. During this time, the pumpkin will become surprisingly soft and saturated with a spicy aroma.

Once the pulp is separated, it can be used for soup. To do this, add small pieces of pumpkin and other vegetables to the water. After cooking and adding all the ingredients, the soup base is blended with a blender until it has a smooth texture.

At the final stage of preparing a healthy soup, you can add cream or oil (olive, butter) - such components will help in the absorption of valuable carotenoids from pumpkin.

The easiest and fastest recipe with vermicelli

Probably someone will say that the simplest recipe is to boil and turn the pumpkin into liquid puree. But this will not be soup, but baby puree from a jar.

Ingredients:

• Pumpkin - 600 grams;
• Onions - 120 grams;
• Carrots - 180 grams;
• Spider web vermicelli - 30 grams (3 tablespoons);
• Cream 10% - 60 grams;
• Salt to taste;
• Water - 1 liter.

I don’t include greens in the ingredients; I use them only for decoration when serving.

Everything is very simple: I peel carrots, onions, pumpkin.

Preparation: Peeling and cutting vegetables

I cut it into pieces of arbitrary shape. I pour 1 liter of water into the pan - to speed up the process I use boiling water from a kettle. And without frying, I throw carrots, onions and pumpkin into it. I leave it to cook for 15 minutes.

I add vermicelli as a thickener. Only I have a secret: I brown it first in a dry frying pan without oil. This gives it the taste of homemade noodles.

Need to get pink

While my vegetables are cooking, I turn on the stove to maximum power and pour 3 tablespoons of spider web vermicelli into the heated frying pan. I stir it all the time with a spatula until it acquires a pink-brown tint. I remove it from the hot stove to the side.

I pour the rosy web into the pan 10 minutes before it’s ready. At the same time I salt the soup.

I add cobwebs to the soup

You can use other pasta, but I prefer vermicelli because it browns evenly, cooks quickly, and is more difficult to miss in terms of volume. Three tablespoons is only 30 grams, for accuracy I weighed it on a kitchen scale.

Vegetables and vermicelli are ready

I cook for another 10 minutes. The vegetables and vermicelli are cooked, now all that remains is to make the puree. I do not forget that when adding flour or cereal ingredients, these products will gain water over time: the soup will become thicker.

Beat the mixture until puree

I beat with an immersion blender. Immediately after the blender, the soup may seem liquid. But as soon as it cools a little, it will thicken.

Drawing with cream

I pour it into a plate, add cream and a sprig of herbs. The first dish according to this recipe turns out to be the brightest in color.

The cheerful orange color contrasts well with the white cream, so I add it straight to the plate.

Bon appetit!

Communal principles

The basis of the cream of soup can be either water or pre-cooked broth. To cook the broth, you can use meat, chicken, and mushrooms.

It is better to choose a pumpkin for soup that is not too large. Large fruits have fibrous pulp, so it will be difficult to achieve a perfectly tender consistency. Pumpkin and other vegetables for preparing cream soup should be cut into small slices so that they cook faster. But the shape of the cut is not important, you can cut it as convenient. After all, the vegetables will still be crushed to a puree.

It is convenient to use an immersion blender to grind the ingredients, but if this device is not at hand, you can grind the cooked vegetables through a sieve. As a rule, vegetables are chopped after draining the broth in which they were cooked. But the broth should not be poured out; we will use it to give the soup the desired consistency.

It is recommended to serve the soup with croutons. But you shouldn’t put them in the soup in advance. It is better to put the crackers on a saucer and put them in the soup immediately before eating. You can use fresh herbs to decorate the dish.

Advice! It is not recommended to prepare cream soup in advance; it is tasty only immediately after preparation. So this is not a dish that can be prepared for several days.

Children's puree pumpkin soup with apples

The soup is recommended for feeding infants from 7 months, but this sweet stew will be appreciated by children of any age.

You will need:

• pumpkin pulp – 420 g;
• water – 100 ml;
• sugar – 55 g;
• apples – 500 g.

Step by step process:

1. Cut the pumpkin into cubes. To fill with water. Add peeled and seeded apples.
2. Cook until the ingredients are soft. Beat with a blender.
3. Add sugar. Stir and boil. Boil for 2 minutes.

The recipe is suitable for preparing for the winter. To do this, pour the finished soup into prepared jars, roll it up and you can enjoy the delicious dish until the next season.

Children's puree pumpkin soup with carrots

Rich in vitamins, this velvety soup will help diversify the diet of babies and older children. It is very easy to prepare, which is important for a young mother.

You will need:

• pumpkin – 260 g;
• olive oil – 5 ml;
• potatoes – 80 g;
• salt – 2 g;
• pumpkin seeds – 10 pcs.;
• carrots – 150 g;
• water – 260 ml;
• onion – 50 g.

How to cook:

1. Chop the vegetables. Place in boiling water. Add salt and cook for 17 minutes.
2. Beat with an immersion blender. Pour in olive oil and stir.
3. Fry the seeds in a dry frying pan and sprinkle them over the finished dish.

Norman style pumpkin soup

I don’t make this soup very often, but everyone loves it. There is some mystery and sophistication in it.

Ingredients:

• Pumpkin - 500 grams;
• Chicken broth - 1200 grams;
• Leek - 160 grams;
• Onions - 120 grams;
• Carrots - 160 grams;
• Vegetable oil - 10 grams;
• Cream - 10 grams;
• Salt - 10 grams.

This soup is the most expensive in terms of ingredients, because it is prepared with chicken broth and leeks, which are still unusual for our table, are added to it. I bought leeks out of season; I found leeks from an Israeli agricultural producer in only one store at a price of 450 rubles per 1 kilogram.

So, I start with the broth.

Chicken bouillon

I cook the broth: I take a small piece of chicken fillet, about 250 grams. The chicken can be poured with boiling water from a kettle. I cook for about 30 minutes. I don't add salt.

The broth turns out transparent. I took the chicken for another dish; for the puree soup I will only need broth.

Main Ingredient

I clean and cut the pumpkin into pieces of 5-7 centimeters. I cut the carrots randomly.

2 types of onions

I cut 2 types of onions: onions and leeks into pieces of approximately 1-2 cm. Out of practicality, I “grabbed” the green part of the leek, this will affect the color of the soup and give it a green tint. If I want to maintain brightness, I use only the white part.

I take the pan. Another one.

Not the one in which the broth was cooked. It is important that the dishes have a good thick bottom, put it on heat and pour vegetable oil onto the bottom.

The onion should become soft

The oil has warmed up, I throw in both types of onions at once. Fry the onion until soft, stirring all the time.

Onions in boiling broth

Then I pour the chicken broth over the onions. Be careful, it will boil intensely, it’s better to add a little at a time.

Then I add pumpkin and carrots to the broth. 5 minutes before the broth is ready, add salt.

Vegetables before pureeing

The vegetables took 20 minutes to cook, as they were cut quite finely. This is how beautiful they look before pureeing. This is the verb in our language.))

It turns out to be a very delicate consistency

Puree the soup until smooth and creamy. Before whipping, I add some cream to the soup. My puree soup turned out to be quite thick, so I diluted it with the remaining broth.

Drawing on the surface of the soup

I add the second part of the cream to the soup before serving so that I can draw on the surface of the soup. I decorate with a sprig of parsley.

The soup does not spoil the greenish tint at all. This can be avoided by using only the white part of the leek: the result will be much brighter.

Normandy-style cream soup has a certain sophistication to it. Aroma and celebration. And chicken broth adds satiety. I want more.

Vegan recipe with mushrooms and pumpkin

This soup is prepared without the use of animal products, but it turns out no less tasty. Let's make vegan pumpkin soup with mushrooms. Ideally, you should use dry porcini mushrooms, but if they are not available, you can use any other dry mushrooms.

• 00 gr. peeled pumpkin;
• 1 onion;
• 50ml olive oil;
• 15 gr. dry porcini mushrooms;
• salt to taste;
• roasted pumpkin seeds and white bread croutons for serving.

Peel the pumpkin and cut it into small pieces. Finely chop the onion, pour dry mushrooms with a glass of water for 15 minutes. Pour the mushrooms, along with the water in which they were soaked, into a saucepan and cook until tender (about half an hour).

Fry the onion in vegetable oil in a frying pan, then add the pumpkin and continue frying for another minute. Remove the mushrooms from the broth and cool slightly. Leave 200 ml of broth. Place the fried pumpkin and onions in a saucepan with broth and simmer for about 7-8 minutes.

Then grind the contents of the pan to a puree. Chop the mushrooms and fry in vegetable oil until tender. Heat the soup over the fire and pour into bowls. Sprinkle roasted, peeled pumpkin seeds and croutons on top of the soup.

Pumpkin cream soup with cream and chicken

With the addition of chicken meat, you can prepare a rather hearty creamy pumpkin soup with cream. The recipe is so simple that it is suitable even for an inexperienced cook. Follow the step-by-step cooking steps and you will end up with a delicious dish.

Ingredients:

• Carrots – 1 pc.
• Pumpkin pulp – 0.4 kg.
• Low-fat cream – 120 ml.
• Butter – 2 tbsp.
• Onion – 1 pc.
• Chicken – 250 g.
• Garlic – 2 teeth.
• Broth – 900 ml.
• Salt, spices - to taste.

Cooking method:

• Boil the chicken in advance. Cut the meat into cubes.
• Fry grated carrots and chopped onions in butter.
• Chop the pumpkin into medium pieces. Boil in broth until soft.
• Grind the boiled vegetable in a blender. Add cream, vegetables and fillet. For flavor, add grated garlic, salt and spices. Stir and you can serve.

Cooked with feta cheese or feta cheese

Another option for combining pumpkin and cheese is creamy pumpkin soup with feta or feta cheese.

• 500 gr. pumpkins;
• 3 potatoes;
• 1 carrot;
• 2 stalks of petiole celery;
• 1 small onion;
• 2 cloves of garlic;
• 1 handful of peeled pumpkin seeds;
• 100 gr. feta cheese;
• salt to taste;
• vegetable oil for frying.

We wash all the vegetables, peel them and wash them well again. We cut the pumpkin into small slices, chop the carrots into thin slices, cut the potatoes randomly, but the slices should not be large.

Pumpkin soup with melted cheese

Melted cheese will add additional tenderness to creamy pumpkin soup. Use soft cheese without additives for this recipe. It will disperse better in the soup and will not overwhelm the natural smell with strong flavors. Everything is prepared very simply. Even if your family doesn’t like pumpkin, they will definitely appreciate it in this version.

To prepare we will need:

• Peeled pumpkin – 0.5 kg;
• Onion – 1 piece;
• Butter – 10 grams;
• Potatoes – 200 grams;
• Soft processed cheese – 200 grams;
• Small carrots - 2 pieces;
• Vegetable oil – 2 tablespoons;
• Salt, ground pepper - to taste;
• Broth or water – 1 liter.

1. Peel the onion and cut it into half or quarter rings. We clean the carrots and cut them into slices.

2. Melt butter in a frying pan and add vegetable oil. We send carrots and onions here. Fry a little until lightly browned.

3. Meanwhile, peel and cut the potatoes into cubes. We do the same with pumpkin. We send them to the rest of the vegetables, stir, fry for 5 minutes on high power, stirring occasionally.

4. Transfer the contents of the frying pan into the saucepan. Fill with water or broth. We put it on the stove. We are waiting for it to boil. Cook over low heat, covered, for 20 minutes. 5 minutes before readiness, add melted cheese.

5. Season the finished soup with salt and pepper to taste. Puree with a blender so that there are no lumps left.

Can be served immediately. You can add crackers and herbs to each serving.

Shrimp recipe

The taste of pumpkin goes well with seafood. Let's prepare this dish with shrimp.

• 500 gr. pumpkins;
• 500 ml water;
• 1 onion;
• 1 carrot;
• 100 ml cream (10%);
• 50 gr. steamed rice;
• 12 pcs. boiled frozen shrimp;
• 20 gr. butter;
• 1 clove of garlic;
• vegetable oil for frying;
• salt, allspice, ground coriander to taste.

Boil the rice until ready in advance; it is better to use steamed rice, as it retains its shape better.

Peel the carrots. Using a vegetable peeler, cut several thin long strips from the root vegetable and grate the rest of the carrots. Cut the onion into thin half rings. Sauté onions and carrots in butter. Cut the pumpkin into small pieces so that it cooks faster. Place in a saucepan and fill with water. Bring to a boil, transfer the sautéed vegetables into the pan with the pumpkin. Cook for 15-20 minutes until the pumpkin is completely cooked. Then we turn the contents of the pan into puree using a blender.

Pour cream into the soup and stir. Heat until almost boiling, but do not boil. Thaw the shrimp and clean them. Finely chop the garlic. Heat a little vegetable oil in a frying pan, add chopped garlic. Heat until the garlic begins to brown. After this, the garlic must be removed from the pan. Quickly fry the shrimp on both sides in garlic oil, literally for a minute on each side. Remove the shrimp and fry thin strips of carrots in the same oil until crunchy.

Pour the prepared pumpkin cream soup into plates. Add a little cooked rice and shrimp to each serving. Decorate with carrot chips and herbs.

Fragrant pumpkin soup with shrimp

The combination of shrimp and pumpkin is not the most traditional, but very successful. The addition of chickpeas makes this soup incredibly satisfying and nutritious, because chickpeas are one of the record holders for protein. Hard cheese gives the soup a pleasant creamy-cheese aftertaste.

Ingredients:

• Peeled pumpkin – 420 g;
• Boiled shrimp – 200 g;
• Chickpeas – 200 g;
• Garlic – 2 cloves;
• Hard cheese – 110 g;
• Rosemary – 1-2 pinches;
• Nutmeg – 1 g;
• Onions – 0.5 pcs.;
• Sunflower oil – 2 tbsp. l.;
• Salt - to your taste;
• Ground black pepper – 1 g.

Cooking process:

1. Pour cold salted water over the chickpeas and leave overnight. Drain the water in the morning, pour in new water, add a little salt and boil for 2 hours until soft. Drain the water.

2. Pour vegetable oil into a pan and heat it up. Peel the onion and garlic, rinse. Cut the onion into half rings, chop the garlic into cubes. Sauté vegetables and spices in oil until soft.

3. Peel the pumpkin, remove the seeds and weigh out the required amount. Cut the pumpkin into cubes and fry with vegetables for 6-7 minutes. Peel and cook shrimp.
5. Add chickpeas to the contents of the pan, leaving some of them to decorate the finished dish.

6. Mix the ingredients and add hot water (400-600 ml) to them. The water should cover the chickpeas and pumpkin. Cover with a lid and cook for 10 minutes. after boiling.

7. Add salt, grind and add pepper and nutmeg. Blend the mixture using an immersion blender.

8. Pour the puree back into the pan, add the finely grated cheese, stir until the cheese melts. Leave some for decoration.

9. Pour the finished puree soup into plates, add part of the boiled shrimp, the remaining chickpeas and a little grated cheese to each.

Bon appetit!

Fragrant soup with bacon

Pumpkin cream soup with bacon has a spicy taste.

• 1 kg pumpkin;
• 1 pod of bell pepper;
• 1 carrot;
• 1 onion;
• 1 clove of garlic;
• 200 ml cream (fat content 200 ml);
• 0.5 teaspoon of sugar (optional, if the pumpkin is sweet, you can omit the sugar);
• 1 tablespoon vegetable oil;
• 10 gr. butter;
• 1.5 liters of water;
• spices to taste, use salt, pepper, dry or fresh ginger, paprika, coriander, cumin.

To submit:

• 3 slices bacon per serving;
• pumpkin seeds and sesame seeds - to taste;
• some green onions.

Peel and cut vegetables into not too large pieces - pumpkin, bell pepper, carrots and onions. Pour vegetable oil into a thick-bottomed pan, add butter and heat. Place finely chopped onion and garlic into the oil. Fry until transparent, add salt and pepper.

Creamy baked pumpkin soup in a blender

You can pre-bake the pumpkin for the soup; it will take a little more time, but the taste is great, and if it’s also topped with baked garlic and ginger, it’s so aromatic! And further preparation will be easier: you can put the ingredients in the blender bowl and after it works, the soup will be ready.

Required Products:

• pumpkin – 1.5 kg;
• garlic – 4-5 cloves;
• ginger root – 50 g;
• broth - half a liter;
• vegetable oil;
• salt, pepper, herbs;
• cream – 120 gr.

Preparation

Cut the peeled pumpkin into large pieces and place on a baking sheet lined with foil and sprinkled with oil.

Without peeling, place the garlic cloves between the pumpkin pieces.

Pour in a little water (about 50-80 ml), sprinkle with oil, sprinkle with salt, pepper, dried herbs and put in the oven.

The pumpkin will bake for about half an hour at a temperature of 190 degrees.

After removing the pumpkin from the oven, cover it with foil to retain all the flavors. Leave it to stand for a while and relax.

Pieces of our vegetable should be easily mashed with a fork.

Next, load everything into the blender vessel - pumpkin, now peeled garlic and all the juices from the baking sheet.

For more piquancy and spiciness, add finely grated ginger.

Pour in the broth and press the blender button.

The thickened homogeneous puree should be boiled in a saucepan for 4 minutes.

At the very end of cooking, add cream, stir and cook for another minute.

Fragrant pumpkin soup with coconut milk

Aromatic puree pumpkin soup with coconut milk and cream is complemented with pieces of Camembert cheese, highlighting the sweet, bright taste of pumpkin. If you can't find sesame oil, you can replace it with olive oil.

Ingredients:

• Pumpkin – 0.5 kg;
• Coconut milk – 110 ml;
• Heavy cream 33% - 70 ml;
• Onions – 2 pcs.;
• Pumpkin seeds – 90 g;
• Camembert cheese – 110 g;
• Sesame oil – 1 tbsp. l.;
• Sunflower oil – 4 tbsp. l.;
• Salt - to your taste;
• White pepper - to your taste.

Cooking process:

1. Peel the pumpkin, cut into cubes, removing fibers and seeds. Peel the onions and cut into medium-sized cubes. First fry the onion in sunflower oil until soft and golden, then add pumpkin pieces and add salt. Pour a little water into the vegetables and simmer over medium heat for about 20 minutes, stirring.

2. Place the prepared vegetables into a blender bowl, pour in sesame oil and heavy cream. Blend with a blender until completely smooth (puree).

3. Pour the resulting smooth mass into a saucepan and place over moderate heat. Add coconut milk, cook for about 5 minutes, remembering to stir. Salt the soup again and pepper it to your taste.

4. Place the peeled pumpkin seeds on a baking sheet and leave for 5 minutes. into the oven, preheated to 170 degrees. Cut the cheese into small pieces in the shape of triangles.

5. Pour the puree soup brought to a boil into portioned tureens, garnish with pieces of cheese and seeds. Add a couple of drops of coconut milk and serve hot.

Bon appetit!

How to cook delicious pumpkin puree soup in a slow cooker?

Creamy pumpkin puree soup in a slow cooker is good not only because it’s quick and easy to prepare, but also because you don’t have to spend money on heavy, expensive cream; ordinary inexpensive cream with a fat content of 10% will do.

Ingredients:

• Pumpkin – 440 g;
• Chicken broth – 440 ml;
• Garlic – 2 cloves;
• Carrots – 1 pc.;
• Butter – 35 g;
• Salt, spices - to your taste;
• Cream 10% - 110 ml.

Cooking process:

1. Cut the peeled carrots and pumpkin into cubes, peel the garlic. Place butter and diced carrots on the bottom of the multicooker bowl. Set the simmer mode, close the lid and simmer for about 20 minutes until the carrots are soft.

2. Finely chop the garlic with a knife or grate it on a fine grater.

3. Add the garlic to the bowl with the carrots and continue cooking, stirring.

4. Place the pumpkin in the slow cooker with the carrots and pour broth over everything. Set the “Soup” program and cook with the lid closed for about 40 minutes.

5. When the program stops running, open the multicooker lid and puree the soup with an immersion blender until it is completely smooth.

6. Pour cream into the soup.

7. Stir the dish, add salt and seasonings if necessary.

8. Pour the finished dish into portioned tureens and serve hot, garnishing with pumpkin seeds, sesame seeds or herbs if desired.

Bon appetit!

Pumpkin soup with cream and mushrooms

You can prepare this dish with different mushrooms. In winter, frozen mushrooms or fresh champignons are suitable. Usually cream is added at the end of cooking, but you can add it to the overall consistency before serving.

Ingredients:

• Cream – 100 ml.
• Pumpkin – 550 g.
• Clean water - 0.6 l.
• Champignons – 200 g.
• Olive oil – 25 ml.
• Onion – 1 pc.

Cooking method:

• Finely chop the onion and mushrooms and fry in oil.
• Chop the vegetable into small cubes. Pour into a saucepan, add water and cook for approximately 30 minutes.
• Grind with a blender, add salt and pour in cream. Bring to a boil and remove from the stove. Serve with garlic croutons if desired.

Recipe for creamy pumpkin soup

I offer you another recipe for creamy pumpkin soup with cream. It's very easy to cook. During pumpkin season we enjoy it very often.

We'll add a little ginger to this recipe, it will add some spice and warm us up on an autumn day! It will also help prevent colds!

To prepare we will need:

• Peeled pumpkin – 250-300 grams;
• Potatoes – 2 small tubers;
• Onions – 2 pieces;
• Carrots – 1 small piece;
• Fresh ginger - a small piece;
• Sweet pepper - one piece;
• 10% cream - one glass;
• Salt, favorite spices - to taste;
• Fresh herbs - to taste;
• Vegetable oil;
• Lavrushka – 1 piece.

1. First of all, turn on the oven to warm up to 180 degrees. By the time we prepare the vegetables for baking, it will already be ready.

2. Peel the pumpkin and remove seeds. Cut into small pieces. Wash the carrots, peel them, cut them into slices. We clean the sweet peppers from seeds and soft partitions inside. Cut into 2-4 parts. If it is large, you can only use half. Peel one onion and cut into 2-4 pieces. Place all these vegetables in a baking dish.

3. Salt them and season to taste. Pour in about a tablespoon of vegetable oil. Place in the oven for 30-40 minutes until they become soft.

4. 20 minutes before the end of baking, place a thick-bottomed pan on the stove. Pour some vegetable oil and heat it up. Peel the ginger root, or rather a piece about 2 centimeters thick, and cut into thin strips. Lightly fry it in oil.

5. When it turns a little golden, add spices, for example, suneli hops, and mix. Add water or broth. Add another whole peeled onion and bay leaf. Cook together for 10 minutes.

6. Cut the potatoes into arbitrary pieces. Add to the broth, add salt and cook for another 10 minutes. By this time the vegetables will be ready from the oven.

7. Remove the bay leaf and onion from the pan. We transfer the baked vegetables here, pour in the cream and blend the contents with a blender until completely smooth.

You can taste it right away. When serving, it is better to sprinkle with herbs or croutons.

Diet soup for weight loss

If you decide to get in shape, then you should learn how to prepare dietary pumpkin soup for weight loss. This dish is low in calories, but very filling.

• 500 gr. pumpkin pulp;
• 1 stalk of celery;
• 1 onion;
• 2 cloves of garlic;
• 1 tomato;
• 0.5 liters of water;
• 1 tablespoon olive oil;
• 1 tablespoon light cream (optional).

Peel the onion, garlic and celery. Cut into small pieces. Prepare the remaining vegetables, cut the pumpkin into small slices, remove the skin from the tomato and cut into thin slices.

Add a spoonful of olive oil to a thick-bottomed saucepan, add onion, garlic and celery. Simmer the vegetables over medium heat until the onion is translucent. Then add the pumpkin and simmer for another five minutes. Pour in boiling water, add tomatoes, salt and seasonings to taste. Simmer covered over low heat until the pumpkin is completely cooked.

Drain the broth, but do not pour it out. Grind the vegetables to a smooth puree. Add the broth to the mass, constantly whisking with a blender. Pour in the broth until the soup reaches the required consistency. If desired, you can season the soup with a spoonful of cream. When serving, decorate with greens.