Step 1: Prepare the cauliflower.

Rinse the head of cauliflower under running water and place it on a cutting board. In order to disassemble the ingredient into inflorescences, first of all we need to use a knife to trim the legs that attach the inflorescence to the head of cabbage. Then, using our hands and the same sharp equipment, chop the vegetable into smaller pieces. Transfer the processed ingredient to a clean plate.

Step 2: prepare the onion.

Using a knife, peel the onion and then rinse under running water. Place the component on a cutting board and cut it into two halves. Chop each onion piece at your discretion. In this case, the size of the onion cubes does not matter, since later we will grind our dish using a blender. After processing, transfer the onion to a free plate.

Step 3: prepare the nuts.

On a cutting board, using a knife, chop the nuts into smaller pieces so that they are easier to work with later and the dish acquires a richer nutty aroma.

Step 4: prepare milk puree soup with nuts.

Place a medium saucepan of chicken broth over medium heat. When the liquid begins to boil, turn the heat down to a little less than medium and place the chopped cauliflower and onion in a container. Stir everything well with a tablespoon and wait for the broth to start boiling again. Afterwards, turn the heat to low and cook the vegetables until soft. This will take you approximately the time 5-7 minutes maximum. Attention: From time to time it is best to check the cabbage inflorescences for readiness with a fork, so as not to overcook the vegetable. Then add milk and nuts to the pan. Mix everything well with a tablespoon and cook 3-5 minutes. Now comes the most crucial moment in the recipe! Using a blender, grind all ingredients to a puree. For this process, you can use the Turbo mode, since it is this speed that will speed up the process of preparing the soup and turn all the components into puree. Afterwards, salt, pepper and add Curry spice to your taste. Mix everything again using available equipment and wait for the dish to start boiling. Then we cook some more 5-7 minutes and we can turn off the burner. Cover the pan with a lid and leave the soup puree. for 5-10 minutes aside so that it can brew and become even more rich in taste and aroma.

Step 5: serve milk puree soup with nuts.

After preparing the milk puree soup with nuts, the dish can be served immediately. You can also sprinkle the soup with a small amount of chopped nuts or finely chopped herbs. The puree soup turns out to be very tender with a pleasant taste of nuts and the aroma of vegetables and spices. This soup will warm you up in cloudy weather and give your little ones a boost of energy due to the ingredients that make up the dish and which contain a number of vitamins and nutrients. For example, the same walnuts or cauliflower. Enjoy your meal!

- – If you don’t have chicken broth on hand, don’t worry. It can be replaced with the liquid in which the cauliflower was cooked, or a regular bouillon cube can be added to the dish while the vegetables are being cooked.

- – To prepare milk puree soup with nuts, you will need a blender. Only this equipment can turn ordinary soup into an exquisite cream soup. In another case, if you do not have such a kitchen appliance on hand, you can use a potato masher and chop the nuts into small pieces in advance using a knife, but the consistency will still not be the same puree soup that should be according to the recipe, since there will still be pieces of ingredients in the dish.

- – If the puree soup turns out to be very thick, it can be made more liquid by adding a little milk or broth, as well as regular boiled water, to the container.

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In our country, potatoes are the most widely used vegetable in cooking. Almost no first course can do without it. Potatoes are boiled, stewed, baked, adding a variety of products to them, and a variety of dishes are prepared based on them. Mashed potato soup is very easy to prepare, without much time and for your budget. And for the second course we recommend preparing this soup.

Mashed Potato Soup Recipe

You will need:

  • 6-8 pcs. potatoes
  • 200 ml. cream
  • 1 egg
  • greens, salt

How to make mashed potato soup

1. Peel the potatoes, cut into cubes and boil in slightly salted water.

2. Separate the white from the yolk, whisk it together with the cream, and add to the potatoes.

3. Cook the dish until the potatoes are fully cooked, add the remaining yolk and grind in a blender until mushy.

You can cook this mashed potato soup with classic chicken broth, so it turns out to be more satisfying and nutritious. Serve mashed potato soup with croutons and fresh herbs.

Recipe for mashed potato soup with sour cream and onions

Another simple recipe is mashed potato soup. In this recipe we will add onions and sour cream.

Required Products:

  • 8 pcs. potatoes
  • bulb
  • 1 egg
  • sour cream

How to make mashed potato soup with sour cream

1. Peel the potatoes and onions into half rings, chop and boil everything in water, add a little salt.

2. When the potatoes are completely cooked, place the mixture in a blender and puree the potatoes into soup.

3. Separate the yolk from the white and beat the yolk and sour cream separately, add to the soup.

When serving potato soup with croutons, add a little butter to each person.
And of course, potato soup with croutons should be served with a lot of fresh chopped herbs.

Recipe for mashed potato soup with milk

Prepare potato soup with croutons and milk. It’s better to make croutons yourself; home cooking is always tastier than store-bought ready-made semi-finished products.

Required Products:

  • 3 pcs. potatoes
  • White bread
  • 0.5 tbsp. milk
  • 1 carrot
  • salt
  • dill

How to make mashed potato soup with milk

1. Peel the potatoes, peel the carrots, chop and boil the vegetables.

2. Place the broth with vegetables in a blender and bring to a puree, add warm milk.

3. Add salt and spices at the very end of cooking.

4. Prepare white bread croutons and set aside to cool.

Pumpkin puree soup with milk is a classic, simple pumpkin soup that is very quick to prepare. This soup is great for a healthy diet. There are many fantastic versions of pumpkin soup: gourmet ingredients, spices, exotic additives. But pumpkin soup is all about no frills. That is why the combination of pumpkin with milk is the most complete and self-sufficient texture to be an independent dish.

To make a truly great classic pumpkin soup, you just need two quality ingredients: milk and pumpkin. Cream can also be a successful substitute for milk as it adds a richness of flavor to the soup. This soup doesn't need cream or butter to make it juicier. In addition, the aroma from onions and garlic adds additional flavor to this soup.

The secret to extra flavor in pumpkin soup is to cook the pumpkin in a broth with onions and garlic, which is then pureed into the soup.

So, of course, butter or cream may be present in the recipe, but it is just an auxiliary or additional ingredient. And the smell of pumpkin, ginger and cinnamon calms exhausted nerves. You can use absolutely any pumpkin - any variety will be great. But if you have to choose, small sweet pumpkins are ideal for frying and mashing into puree. Roasting the pumpkin is the only part of the cooking process that takes some time. And once this is done, everything else can be prepared instantly.

How to cook pumpkin puree soup with milk - 15 varieties

This soup is ideal to prepare especially when it’s time to wear a warm scarf.

Ingredients:

  • Pumpkin - 450 g
  • Coconut milk - 240 ml
  • Maple syrup - 2 tbsp.
  • Salt, black pepper, cinnamon, nutmeg - 1/4 tsp each.
  • Shallot - 2 pcs. (40 g)
  • Garlic - 3 cloves
  • Vegetable broth - 480 ml
  • Cabbage - 67 g
  • Raw sesame - 18 g
  • Olive oil - 15 ml

Preparation:

Preheat the oven to 200 degrees.

Using a sharp knife, cut off the tops of two sugar pumpkins and then split them in half. Use a sharp spoon to scrape out all the seeds. Brush the pumpkin flesh with oil and place face down on a baking sheet. Bake for 45-50 minutes. Let cool for 10 minutes, then peel skin and set aside.

Add 1 tbsp to a large saucepan over medium heat. olive oil, shallots and garlic. Cook for 2 to 3 minutes or until lightly toasted and translucent.

Add remaining ingredients, including pumpkin, and bring to a boil.

Transfer the soup mixture to a blender to puree the soup. Pour the mixture back into the pan.

Continue cooking over medium heat for 5-10 minutes and then season.

In a small skillet over medium heat, toast the sesame seeds for 2 to 3 minutes, stirring frequently, until lightly golden brown.

Add olive oil and garlic to a still hot pan and sauté until golden brown - about 2 minutes. Add the cabbage and stir, then add a pinch of salt and cover. Cook for a few more minutes until the cabbage is tender, then add the sesame seeds again.

A universal nutritious recipe for pumpkin soup, which is popular in the CIS countries.

Ingredients:

  • Pumpkin - 200 g
  • Water - 300 g
  • Rice - 100 g
  • Milk - 1 l
  • Butter - 70 g
  • Salt - to taste

Preparation:

Peel the pumpkin and chop into small slices.

Rinse the rice and boil together with the pumpkin in boiling salted water until half cooked. Add milk and cook for 10 minutes until fully cooked. Remove from heat and leave for another 10 minutes.

A perfect dish for both lunch and a light dinner.

Ingredients:

  • Onion - 200 g
  • Margarine - 2 tbsp.
  • Chicken broth - 450 ml
  • Pumpkin puree - 650 g
  • Salt - 1 teaspoon
  • Ground cinnamon - 1/4 teaspoon
  • Ginger - 1/8 teaspoon
  • Black pepper - 1/8 teaspoon
  • Milk - 1 glass

Preparation:

Sauté the onion in margarine over medium heat until tender.

Add half the chicken broth and pumpkin puree; stir. Boil; cover with a lid, reduce heat and simmer for 15 minutes. Transfer the broth mixture to a blender container and blend. Return the mixture to the pan.

Add the remaining broth, pumpkin, salt, ground cinnamon, ground ginger and ground pepper. Boil; reduce heat and simmer for 10 minutes, stirring occasionally. Stir everything in milk without bringing to a boil.

A light and dietary version of pumpkin soup with the addition of whole milk.

Ingredients:

  • Pumpkin - 200 g
  • Carrots - 2 pcs.
  • Potatoes - 3-4 pcs.
  • Milk - 300 ml
  • Onion - 1 pc.
  • Black pepper, salt - a pinch
  • Basil, parsley - 2-4 bunches each

Preparation:

Peel the vegetables and chop coarsely. Grate the carrots.

Peel the onion, chop and fry in oil.

Add all the vegetables to the pan with the onions. Pour 25 ml of milk and cook while stirring. Beat the entire mixture with a blender. Add the remaining milk.

Chop the greens and decorate the soup with them.

A nutritious option for those who don't want to take the time to buy multiple ingredients, but still have a good lunch.

Ingredients:

  • Chicken broth - 700 ml
  • Pumpkin (puree) - 500 g
  • Onion - 2 pcs.
  • Spices - to taste
  • Milk - 300 ml
  • Olive oil - 2 tbsp.
  • Butter cream - 150 ml

Preparation:

Heat the olive oil in a large saucepan, then sauté the chopped onion.

Add the squash to the pan, then continue to cook for 8-10 minutes, stirring occasionally, until it begins to soften and is golden.

Pour the broth into the pan and season with salt and pepper. Bring to the boil, then simmer for 10 minutes until the puree is very soft. Add milk and continue cooking.

Add the buttercream to the pan, bring to a boil, then beat using a hand blender. For an extra velvety texture, you can strain the soup through a fine sieve.

The soup can be frozen for up to 2 months.

Serve with croutons.

The dish is suitable for those who, for some reason, simply do not like traditional milk of animal origin.

Ingredients:

  • Pumpkin - 2 kg
  • Coconut milk - 100 ml
  • Vegetable or chicken broth - 600 ml
  • Pumpkin seeds
  • Herbs and spices (rosemary, curry, thyme, cumin)

Preparation:

Cut the pumpkin into two parts. Remove seeds and unnecessary softness. Season with spices and seasonings. Place in the oven for 40 minutes at 180-200 degrees.

After cooking, place the soft pumpkin in a separate pan, add the boiled broth and heated coconut milk. Beat with a blender. Garnish with pumpkin seeds.

You don’t have to boil or peel the pumpkin, but bake it whole.

Creamy pumpkin soup is a great dish for a holiday dinner.

Ingredients:

  • Butter or margarine - 200 g
  • Onion - 1 pc.
  • Garlic - 1 clove
  • Sugar - 2 tsp.
  • Chicken broth - 700 ml
  • Water - 150 ml
  • Salt, pepper, cinnamon
  • Pumpkin - 700 g
  • Milk - 250 ml

Preparation:

Heat oil in a large saucepan over medium heat. Add onion, garlic and sugar; cook for 1-2 minutes.

Add broth, water, salt and pepper; bring to a boil, stirring occasionally. Reduce heat to low; cook, stirring occasionally for 15 minutes. Stir in pumpkin steamed in milk and cinnamon.

Cook, stirring occasionally, for 5 minutes. Remove from heat.

Beat the mixture in a blender (if necessary) until smooth. Then return to the pan. Serve warm.

This is a traditional seasonal autumn dish and also for mushroom lovers.

Ingredients:

  • Pumpkin - 400 g
  • Onion - 50 g
  • Garlic - 1 clove
  • Carrots - 50 g
  • Ginger - 10 g
  • Milk - 100 ml
  • Dried chanterelles - 80 g
  • Butter - 30 g
  • Olive oil - 30 g
  • Salt pepper.

Preparation:

Peel carrots, ginger, onion and garlic and finely chop; fry in olive oil.

Peel the pumpkin, cut it and add it to the pan. Add milk. Beat with a blender.

Fry the mushrooms separately and add to the soup before serving.

Chanterelles can be replaced with any other mushrooms.

Fried strips of bacon add sophistication to this creamy soup.

Ingredients:

  • Pumpkin gram - 500 g
  • Onion - 1⁄2 pcs.
  • Vegetable broth - 450 ml
  • Bacon - 2 strips
  • Milk - 220 ml
  • Oil - 1 tbsp.

Preparation:

Finely chop the onion and bacon. Melt the butter in a frying pan and fry the onion and bacon until tender.

Peel the pumpkin and chop finely. Boil the pumpkin in a separate pan, drain the water. Beat the pumpkin in a blender. Add vegetable broth and milk to the pumpkin and cook until boiling.

When serving the soup, top with bacon and onions.

Just the right adjustment and preparation of some ingredients changes the taste of cream soup from a simple homemade dish to a savory and expensive dish.

Ingredients:

  • Pumpkin - 1 pc.
  • Brandy - 40 ml
  • Milk - 100 ml
  • Butter - 20 g
  • Olive oil - 40 ml
  • Salt, pepper - to taste
  • Onion - 1 pc.
  • Pumpkin seeds - from one pumpkin
  • Garlic - 1 clove

Preparation:

Melt the olive oil. Chop the onion and garlic and fry with spices.

Peel the pumpkin, cut into small cubes and fry with brandy.

Add a little water and sauté. When the pumpkin softens, stir well with a fork until the pumpkin is completely cooked.

When the dish boils, add milk and bring to a boil again.

Fry peeled pumpkin seeds in a frying pan with butter.

Serve the soup with the seeds sprinkled on top.

There is nothing better for maintaining immunity in the cold than a combination of ginger and milk. And if this is also combined in delicious pumpkin puree, then this becomes the best tasty prevention against viruses.

Ingredients:

  • Pumpkins - 1 kg
  • Garlic - 2 cloves
  • Ginger - 75 g
  • Onion, mint - 5 branches each
  • Olive oil
  • Vegetable broth - 1 l
  • Coconut milk - 125 ml
  • Chili (powder) - 1⁄2 tablespoon

Preparation:

Peel and cut the pumpkin.

Peel and chop the shallots and finely grate the ginger. Grind mint.

Place the pumpkin, shallots, ginger and a little oil in a large saucepan and sauté until soft.

Add mint, coconut milk and chili powder. Bring to a boil and simmer for 40 minutes.

Blend everything in a food processor, then serve with fresh herbs, lime juice and a drizzle of coconut milk.

The interpretation of pumpkin cream soup in the Slavic manner included potatoes in its composition, as a result of which the dish received a completely different taste.

Ingredients:

  • Pumpkin – 600 g
  • Potatoes - 4 pcs.
  • Onion—1 pc.
  • Celery root (fresh or dried) - 1 pc.
  • Cumin, cumin, coriander - 0.5 teaspoon each
  • Coconut milk – 400 ml
  • Vegetable oil

Preparation:

Chop the onion and saute in a frying pan in oil. Add spices and water. Chop the celery root and add to the onion.

Dried celery root is much more flavorful than fresh celery root.

Peel and cut potatoes and pumpkin. Boil in a saucepan, then blend with a blender. Add spices and milk. Boil. Finally add the onion and celery root.

A dish with pumpkin and peas is a good source of fiber and potassium, which ensures the proper functioning of all cells in the body.

Ingredients:

  • Peas - 220 g
  • Pumpkin - 500 g
  • Milk - 100 ml
  • Salt, pepper, paprika, nutmeg - a pinch
  • Vegetable broth - 500 ml
  • Parsley - for decoration

Preparation:

Peel and cut the pumpkin. Boil in a separate pan until soft.

Boil the peas in another saucepan. When ready, drain the water, add spices, broth and cook until done.

Add soft pumpkin. Beat everything with a blender. Add milk and boil for 1-2 minutes. The finished dish can be decorated.

Oriental pumpkin soup with coconut milk

A healthy dessert and breakfast in one dish with the natural sweetness of pumpkin and sweetened milk.

Ingredients:

  • Pumpkin - 500 g
  • Sugar - 100 g
  • Milk - 250 ml
  • Cinnamon, vanilla
  • Pumpkin seeds, nuts, sesame seeds, crackers - for decoration

Preparation:

Peel and boil the pumpkin. Puree with a blender.

Heat milk in a saucepan, add sugar and spices. Add pumpkin puree and stir. Decorate to taste.

A great pumpkin and bean soup for cold winter dinners. Toasted pumpkin seeds and corn are a fun and satisfying combination of textures.

Ingredients:

  • Olive oil - 60 ml
  • Leeks - 2 pcs.
  • Carrots (medium) - 2 pcs.
  • Chicken broth - 450 ml
  • Potatoes - 5 pcs.
  • Salt - 1.5 tsp.
  • Black pepper
  • Pumpkin puree 700 g
  • Frozen corn - 500 g
  • Milk - 160 ml
  • Parsley

Preparation:

Heat olive oil in a large pot over medium heat. Cook by frying leeks and carrots in hot oil.

Stir chicken broth into leek mixture; boil. Add potatoes, salt, cloves and pepper; simmer until potatoes are tender, about 15 minutes.

Pour pumpkin puree into a large bowl. Stir 1 cup broth and potato mixture into pumpkin.

Pour pumpkin mixture, corn and milk into chicken broth mixture in large saucepan. Stir and simmer for at least 5 minutes. Sprinkle individual servings with parsley.

A quick, easy and tender dish. Puree soups are a healthy food, and one of the advantages is the presence of a large amount of vitamins and low calorie content. After a heavy winter meal, this pureed vegetable soup with croutons is very well eaten at home.

To prepare the soup we will need:

  • cauliflower forks;
  • small zucchini;
  • celery;
  • 1 large onion;
  • milk 3.2% fat 1 glass;
  • 2-3 slices of black bread;
  • vegetable oil;
  • salt pepper;
  • Bay leaf.

How to cook vegetable puree soup with milk and croutons

We wash all the vegetables well and let them dry on a paper towel. Cut several stalks of celery into large pieces.

Peel the onion and cut it into 8-10 pieces.

Divide the cauliflower into inflorescences. If suddenly the buds of the inflorescences turn out to be hard, there is no need to cut them off; they will boil well and be soft. Cut off the stems on both sides of the zucchini and cut into slices. If you have stocked up of zucchini in the house since the fall, then their peel is already very hard, then you must first peel the zucchini.
Place all the coarsely chopped vegetables in a saucepan, fill them with water and set to cook on gas.

You don’t need a lot of water, literally just to cover the vegetables, because... at the end we will add more milk. The consistency should be like a thick puree. Add 2-3 bay leaves there. There is no need to add salt now, we will add salt at the end.

While the vegetables are cooking, make the croutons. Heat a frying pan, add a little vegetable oil and put rye bread in it.

Dry it on both sides until it reaches the state of crackers. Cool and cut into small pieces.

Vegetables are ready in about 20 minutes. We take them out with a slotted spoon, put them in a cup and wait for them to cool.

Place the cooled vegetables in a blender or food processor and puree them.

Strain the vegetable broth through a sieve and mix with vegetable puree. Put everything back on gas and stir until smooth. Then add milk and mix everything again.


At this stage, add salt and pepper to taste. If you want a richer soup, you can replace the milk with cream with a fat content of 10-20%.


Pour into plates, put croutons and herbs on top. That's it, our soup is ready.

Bon appetit!

Many people consider puree soup to be a frivolous dish, but in vain. The most common pureed soup in our country is accidentally overcooked pea soup. Some housewives cannot even think of the idea of ​​​​turning “normal” soup into puree soup. And it’s completely in vain, because puree soup is a very nourishing, aromatic dish that you shouldn’t be ashamed to serve to guests. In many national cuisines, puree soup takes its place of honor: in France it is mushroom or onion soup or broccoli puree soup, in Mexico it is tomato gazpacho, in the USA it is pureed pumpkin soup.

Vegetables are most often used to prepare puree soup, but no one forbids you to add legumes, cereals, fish, poultry or meat to your soup. In addition, the recipe often contains milk, cream or butter - with them, the puree soup becomes especially tender and velvety. Finely grated hard cheese adds piquancy, dry white wine adds new shades of taste, and small crackers, which can be poured directly onto a plate, have such a delicious crunch!

Cooking puree soup is somewhat different from cooking regular soup. The vegetables are pre-cut into pieces and simmered in a thick-walled bowl in butter until soft. After this, add wine (if necessary), heat until the wine evaporates by about half, pour in broth (vegetable, fish, chicken or meat) and bring to a boil. Then reduce the heat and simmer until done. Vegetables should be soft, but not mushy. Then the vegetables are rubbed through a sieve or pureed in a blender, returned to the pan and broth is added if the soup is too thick. Only after this can the soup puree be salted and seasoned. When serving, the puree soup is decorated with herbs.

Bon appetit!

Larisa Shuftaykina