Healthy food recipes: Delicious and healthy pumpkin puree soup with cream will appeal to children and adults...

Very tasty and healthy pumpkin puree soup, will appeal to children and adults.

There are many variations of this soup, you can add various products, but the basis is always the same - pumpkin. By using it regularly, you can saturate your body with useful elements, which is especially useful in winter.

PUMPKIN SOUP PUREE: ONE OF THE CLASSIC RECIPES

It really is the most classic recipe. It is perfect for lunch or dinner with the whole family.

Required products:

  • 1 kg pumpkin pulp;
  • one bulb;
  • one or two cloves of garlic;
  • 30-50 grams butter;
  • 100 ml cream;
  • 2 tablespoons of vegetable oil;
  • 1/3 tsp Sahara;
  • salt, black ground pepper- taste.

Let's prepare the pumpkin. To do this, it should be washed well, then cleaned of seeds and peel, and then cut into cubes.

You should also clean and finely chop the onion. We do the same with garlic - we clean it and chop it very finely (you can squeeze it through a crusher).

Now we need to fry some food. Take a dish suitable for this (frying pan, saucepan), pour butter and vegetable oil into it, put chopped onion there, salt it, add pepper, and fry until the onion becomes transparent.

Then you need to add garlic and fry everything again. Now put pumpkin in a bowl with onions and garlic, add a pinch of sugar and fry for about six minutes.

After that, add a little more than a liter of water, wait until everything boils. Cook over low heat for twenty minutes. The pumpkin should be soft as a result.

After everything is cooked, you need to use a blender to grind the soup into a puree. Then you should add cream to the soup, salt and pepper to taste. Mix everything well.

Pumpkin puree soup is ready. Before serving, the soup can be decorated with croutons, pumpkin seeds. You can also add a sprig of greens.

PUMPKIN SOUP PUREE WITH VEGETABLES

This option for cooking pumpkin soup is suitable even for children's menu(there are no fried and strong-tasting foods in it), as it turns out to be rich in vitamins and very tender.

Soup Ingredients:

  • 300 grams of pumpkin pulp;
  • one celery root;
  • one potato;
  • one bell pepper;
  • one bulb;
  • salt to taste.

We put on fire a pot of water for one and a half liters. While the water is boiling, peel and cut the potatoes into cubes. It must be added when the water boils. Everything needs to be salted.

Now clean and cut the celery. Add it when the water boils with potatoes.

Now let's prepare the pumpkin. It should also be peeled, if there are seeds, then they must be removed. Now you need to cut it into pieces and add to the pan.

Peel and finely chop the onion. It should be added to the soup when the potatoes are completely cooked.

Now let's take a look at the pepper. The seeds should also be removed from it, washed and cut. Add to saucepan.

All together should cook for about three or five more minutes. We take it off the fire.

After that, you should use a blender and grind the soup into a puree. Also at this stage of cooking, cream or hard cheese can be added to it.

Before serving, you can decorate it with herbs.

PUMPKIN SOUP PUREE

Pumpkin puree soup can be prepared with any ingredients.

Ingredients of the dish:

  • half a medium pumpkin;
  • one glass of milk;
  • one bulb;
  • two tablespoons of flour;
  • half glass grated cheese;
  • nutmeg, salt - to taste.

Let's cook the pumpkin. To do this, you need to pour a little oil on it and bake it in the oven for about half an hour.

The onion needs to be peeled and cut.

Now take a dry frying pan and fry the flour on it until it turns golden. Set aside, let it cool down. Now it can be diluted with milk.

Cut the pumpkin into pieces, put in water and simmer for about seven minutes. Add the onion and simmer for another seven minutes. Now you can add flour with milk to the soup and add cheese. All you need to mix well, salt to taste.

Now take a blender and bring the soup to a homogeneous consistency, after which it must be brought to a boil. Add nutmeg. The soup is ready.

Before serving, it can be garnished with Brie or Camembert cheese. This cheese goes well with soup.

PUMPKIN SOUP WITH SHRIMP AND CHICKEANS PURE

The original preparation of pumpkin puree soup with the addition of shrimp and chickpeas.

Ingredients of the dish:

  • pumpkin pulp - 400 grams;
  • canned or boiled chickpeas - 400 grams;
  • raw shrimp(large) - 400 grams;
  • two cloves of garlic;
  • rosemary two sprigs;
  • olive oil- 3 tablespoons;
  • ground nutmeg;
  • salt, ground white pepper - to taste.

The dish is very easy to prepare. We clean the pumpkin and cut it into cubes. We take a saucepan, pour oil into it and put squeezed garlic, rosemary sprigs, pumpkin on the bottom (choose a saucepan so that you can fry in it).

Everything is fried for about six minutes. Then add chickpeas.

If you use canned, then you can add it immediately, and if raw, then you must first cook it. To do this, it needs to be soaked for a day, and then boiled for about an hour.

It remains to turn it into a puree. To do this, take out the rosemary and grind everything with a blender. Then add salt, pepper, nutmeg to taste.

Cook the shrimp. To do this, remove the shell, intestinal vein from them, then boil them (three to four minutes).

Now you can serve. Put shrimp in each plate and decorate with herbs.

PUMPKIN SOUP PURE FRENCH

This is a tender, elegant soup that the whole family will love.

Compound:

  • 750 grams of pumpkin;
  • one leek;
  • 150 grams of potatoes;
  • 2 tbsp olive oil;
  • 1 liter vegetable broth;
  • 1 tbsp lemon juice;
  • 100 grams of sour cream.

The recipe is pretty simple. We clean the pumpkin from the peel and seeds, then cut it and potatoes into cubes, cut the onion into rings.

We take a pan (for frying), add olive oil there, put vegetables in turn and fry for about ten minutes. As a result of frying, the onion should become transparent, and the vegetables should be slightly golden.

Now you should pour the prepared vegetable broth into the pan, cover with a lid, wait until everything boils. After that, you need to cook for fifteen minutes over medium heat. After the time has elapsed, turn off the fire.

After that, you need to add pepper to the soup (cayenne pepper is most suitable), pour required amount lemon juice. To mix everything.

Now grind ready soup in puree with a blender, salt to taste and pour in the required amount of sour cream. The soup is ready.

Serve with greens, croutons or a baguette.

Cook with love!

Pumpkin soup is eaten everywhere - in Europe, Asia, America, Australia and even Africa. And most often, cream soup is prepared from pumpkin.

A variety of varieties of pumpkin soup - with rice, cheese, wine - are prepared in northern Italy. In Haiti, pumpkin soup is served on Independence Day, which coincides with the New Year. Halloween celebration in America is also not complete without pumpkin soup, however, here it is prepared quite liquid. And in Australia, on the contrary, a thick, mushy soup with a lot of spices is cooked from pumpkin. In Uzbekistan, you will be offered shirkavak - milk soup with pumpkin. In England, apple and leek are added to pumpkin soup, in France - chicken bouillon and cream fresh. So what is the best pumpkin soup recipe? Let's figure it out!

The huge size of the pumpkin and the customs and traditions associated with it are always fascinating. But if you want to buy a pumpkin for eating and not for entertainment, then choose a smaller size - it will be sweeter and less fibrous. Giant pumpkins are mainly grown as fodder varieties for livestock, in addition, a weight of 15 or more kilograms causes inconvenience during transportation and storage. Focus on medium-sized fruits.

The rind of the pumpkin should be free from defects (such as bruised spots), not wrinkled, and should feel smooth and firm to the touch. Examine carefully the strips on the surface of the fetus - they should be straight. Wavy stripes may indicate the presence of nitrates. Eliminate also rot that may form.

When you cut the zucchini, determine the quality of the pulp. Check it for density, elasticity and meatiness - all this should be present. Flesh color - the more orange, the better.

When choosing a vegetable, as well as when buying a melon or watermelon, you need to carefully examine the tail (stalk). It dries out upon reaching maturity and is one of the indicators of ripeness. Another indicator of ripeness is the hardening of the bark and a clearly visible pattern on it.


The benefits of pumpkin

The beneficial properties of pumpkin are determined by the presence of vitamins and other vitamins in its composition. useful substances necessary for the normal functioning of the organism. Find out what exactly pumpkin can be useful for a person.

What is in pumpkin:

  • contains vitamins (A, E, C, group B, folic acid), microelements (copper, zinc, iron, cobalt, iodine, manganese, fluorine), macronutrients (calcium, potassium, magnesium, phosphorus, sodium);
  • rich in organic acids simple sugars(fructose and glucose), dietary fiber (fiber) and pectins.

The beneficial properties of pumpkin are recommended to be used both for the prevention of diseases and in the process of their treatment. Remember, pumpkin is the best healer of chronic ailments. Many doctors recommend including pumpkin dishes in the daily diet for people with the following diseases:

  • chronic, acute diseases of the kidneys and genitourinary system;
  • hepatitis and cirrhosis of the liver;
  • hypertension and atherosclerosis;
  • disorders of the cardiovascular system.

It is not necessary to consume this vegetable fresh. Row useful properties pumpkin appears only after it heat treatment. So, for example, people with kidney disease, including acute pyelonephritis and kidney failure, need to eat pumpkin porridge. Yes, and with diseases of the heart, blood vessels and liver, it is better to eat baked pumpkin or the same pumpkin porridge. Due to the content of iron in the pumpkin, it is useful to eat pumpkin for anemia - eat boiled pumpkin 4-5 times a day, 100 grams at a time. For diseases of the gallbladder, for diseases of the liver, include a healthy pumpkin in your diet, you need to eat 200-300 grams of zucchini in the form of porridge, boiled or baked pumpkin per day. In its raw form, pumpkin pulp is indicated for the prevention of caries, improving visual acuity, lowering fever, and even for treating cough.

How to make pumpkin puree soup - 8 delicious recipes

Pumpkin puree soup with apples, walnuts and blue cheese

fragrant soup with the addition of fried apples, seasoned with fresh ginger, chili pepper and ground cinnamon. The apple gives the dish a sweet and sour taste, and the chili gives it a sharpness. The soup does not require milk or cream, so it will appeal to vegetarians and those who fast (if you do not add cheese). Golden, velvety texture soup-puree gives a feeling of satiety and is ideal as a warming light lunch.

Ingredients:

  • 500 g pumpkin
  • 50 g walnuts
  • 50 g blue cheese (like dorblu)
  • 2 small or 1 medium apple
  • about 1 liter vegetable stock or water
  • 1 st. l. vegetable oil
  • 1/2 small onion
  • 1 garlic clove
  • piece of ginger root 3–4 cm long
  • 1 small chili pepper, or to taste
  • 1/4 tsp ground cinnamon

Cooking

Cut the onion into half rings. Chop the garlic. Grate ginger on a fine grater. Remove seeds from chili peppers and chop. Peel apples and pumpkin from peel and seeds, cut into pieces.

To warm vegetable oil in a heavy bottomed saucepan, add chopped onion and sauté until translucent. Add garlic, ginger and chili pepper. Fry for 1 min. Add apples and pumpkin. Fry for 4-5 minutes, pour 2-3 tbsp. l. broth, salt, pepper, add cinnamon, fry for another 3 minutes, stirring occasionally.

Pour in enough vegetable broth (or water) so that the vegetables are covered with liquid by 2 cm. Simmer under the lid for about 10 minutes over low heat until the pumpkin is completely soft. Puree the soup with a blender until smooth and, if necessary, add boiling broth to obtain the desired consistency. Fry the walnuts in a dry frying pan for 5-10 minutes until golden brown and characteristic aroma. Coarsely chop the toasted walnuts. Cut dorblu cheese into cubes. Sprinkle over soup before serving. walnuts and cheese.

Cream soup with pumpkin and sweet potato


Proportions for not the largest pan:

  • one chicken
  • two liters of water
  • 500 grams raw pumpkin
  • 500 grams of raw sweet potato
  • two tablespoons of sweet chili sauce (more is possible, but less is not allowed, this soup should warm from the inside).
  • salt to taste

Cooking method:

Creamy pumpkin and sweet potato soup is simmered in very, very concentrated chicken broth. Straight from whole chicken broth. The richer the better. A lot of meat goes into it, just a whole chicken can go.

So, boil the broth from a whole chicken and two liters of water. Throw everything out of the broth, remove the skin from the chicken and discard it too, remove the bones from the chicken, send them to the skin. Ideally, you should have a lot of chicken meat and some broth left in the pot.

Bring it to a boil, send sweet potato and zucchini there. The finer the vegetables are chopped, the faster they will cook.

When the pumpkin and sweet potato are completely softened, remove the pan from the heat, break the vegetables with a blender. Add in all the white meat of the chicken, sweet sauce chili, break with a blender. Look at the consistency ready meal- does it suit you? If it seems too thick, add a little water; if too thin, boil the soup down to the desired consistency, stirring constantly.

In the finished soup, add the dark chicken meat, cut into small pieces - this way it tastes better.

Serve with pumpkin seeds, heavy cream, warm wheat toast.

Pumpkin soup puree with onions

Ingredients:

  • 900 ml vegetable broth
  • 500 g pumpkin pulp
  • 1 head of onion
  • 1 small tuber potato
  • 2 garlic cloves
  • 1 teaspoon vegetable oil
  • thyme
  • black freshly ground pepper

Cooking method:

Finely chop the onion, fry in oil until translucent for 1-2 minutes. Cut the pumpkin and potatoes into cubes, add to the onion, fry over low heat for 2 minutes. Add chopped garlic. Transfer the vegetables to a saucepan with boiling broth, cook for 25 minutes. At the end of cooking, salt and pepper to taste. Grind the vegetables together with the broth with a blender into a puree, warm the soup. Divide soup into bowls and garnish with thyme.

Pumpkin puree soup with chicken

Ingredients:

  • Pumpkin - 700 grams
  • Chicken fillet - 400 grams
  • Carrots - 130 grams (peeled)
  • Potato - 200 gr (peeled)
  • Leek - 100 gr;
  • Broth - 1–1.5 liters;
  • Garlic - 2–3 z.;
  • Cheese - 40 grams (hard varieties);
  • Butter - 20-30 grams;
  • Baton - 4–5 pieces;
  • Salt - to taste;
  • Pepper - to taste;
  • Lemon juice - to taste;
  • Sour cream - for serving
  • Greens - for serving;
  • Spices - to taste

Cooking:

Boil chicken breast. Spices to taste: salt, pepper, bay leaf, a little celery, parsley. Boil for about 15-20 minutes. Cut carrots, potatoes, pumpkin. In a heavy bottomed saucepan, add the oil and chopped leek. Lightly fry the onion, then add the carrots, fry for another 1-3 minutes. Add potatoes, pumpkin, about a liter of broth in which the breast was cooked. Cook for 15 minutes until the pumpkin is done. Add minced garlic. We remove from the fire. Use an immersion blender to puree the soup. Salt, pepper, add lemon juice, grated cheese, chicken pieces, mix and put on a small fire, bringing to a boil again. Serve the soup with fried loaf cubes, herbs and sour cream.

Brazilian chicken pumpkin soup


Ingredients:

  • 500 g chicken breast
  • 800 g pumpkin pulp
  • 3 tomatoes
  • 2 red bell peppers
  • 3 art. spoons of olive oil
  • spices

Cooking:

Chicken breasts pour 2 liters of cold water, cook until cooked with salt. Remove the meat, cut and put back into the broth. Add diced pumpkin. Boil 40 minutes. Peppers without seeds, tomatoes without skin, pass through a meat grinder. Simmer for 20 minutes with salt in butter. Add to soup, season with spices.

Pumpkin soup with almonds

Simple vegetable soup, soft and tender due to cream cheese (you can use Philadelphia, Buko, Almette or other analogues). Ginger root attaches a light dish piquant note. After adding dairy products, it is important not to bring the soup to a boil, just warm it up, otherwise it may curdle.

Ingredients:

  • 500 g pumpkin
  • 600 ml water
  • 1 st. l. butter
  • 1/2 st. l. olive oil
  • piece of ginger root 2 cm long
  • 1/4 tsp ground ginger
  • 1 orange
  • 100 g cream cheese
  • 30 g almond flakes
  • salt, freshly ground black pepper - to taste

Cooking method

Grate the ginger root on a fine grater. Toast the almond flakes in a dry frying pan or oven until golden brown. Squeeze juice from an orange.

Clean pumpkin, cut into small pieces. Melt butter in a saucepan, pour in olive oil, add ginger, fry it for 1-2 minutes over low heat. Add pumpkin, a pinch of salt and fry for 3 minutes. Add ground ginger. Pour in Orange juice and water so that the liquid covers the pumpkin. Cook for 30 minutes until soft. Add cream cheese. Mix well.

Blend the soup to a puree with a blender. Add salt and pepper if necessary to taste. Sprinkle with almonds before serving.

Pumpkin cream soup in a slow cooker

Healing properties pumpkins have been known since ancient times - this is a valuable diet vegetable rich in vitamins and mineral salts. Delicate cream soup based on it is a popular dish in many national cuisines peace. Such a dish is very healthy, easy to digest, and its bright, cheerful color will decorate the dining table and children will surely like it.

Ingredients:

  • 750 g pumpkin
  • 150 g celery root
  • 150 ml water
  • 100 g onion
  • 100 g carrots
  • 100 ml cream 20–33% fat
  • 50 ml vegetable oil
  • 50 g butter
  • 10 g garlic
  • salt - to taste

For submission:

  • parsley (dill) - to taste

Cooking

Peel the onion, cut into small cubes. Peel the garlic and chop finely. Peel the pumpkin, cut into medium cubes. Peel carrots, grate coarse grater. Peel the celery root, cut into small cubes.

Fry the onion, garlic and carrots in a bowl in a mixture of oils for 1-2 minutes. Add pumpkin, celery, fry for 1-2 minutes. Pour in water. Pour in the cream, salt and cook for 10 minutes at a pressure of 30 kPa or in the "Soup" mode. Bring the soup with a blender until smooth. Pour the soup into bowls and garnish with herbs and serve.

Pumpkin puree soup with potatoes in a slow cooker

Ingredients:

  • 300 g pumpkin,
  • 4 potatoes
  • 2 bulbs
  • 2 garlic cloves
  • 1 carrot
  • 15-20 g butter,
  • 1 tablespoon vegetable oil
  • 400 ml cream
  • 350 ml water, salt.

Cooking

Peel vegetables, cut. Turn on the multicooker in the "Baking" mode. Pour vegetable oil into the multicooker bowl. Finely chop the onion, chop the garlic, cut the potatoes into cubes, grate the carrots on a coarse grater, cut the pumpkin into small cubes. Send to the slow cooker, add water, salt. Bring the “Baking” mode to the end, then turn on the “Stew” mode for 1 hour. After that, chop the finished soup in a blender. Add cream to puree, stir. If the soup is thick, add boiled water.

Pumpkin is a bright and fabulous vegetable, a real symbol of golden autumn. juicy and sweet pumpkin it is a real storehouse of vitamins and microelements: iron, potassium, calcium, magnesium. And vitamins can't be counted at all. It grows well in our latitudes, and for many of us even in our own garden. Today I want to talk about how to make delicious pumpkin soup. We will review the detailed step by step recipes different variations of pumpkin soup and choose the most delicious.

The most common form of pumpkin soup is puréed soup. It turns out very tender due to the juiciness and softness of the pumpkin.

Creamy pumpkin soup - a classic step by step recipe

This is the most famous and simple pumpkin soup. If you have a pumpkin at home and you are wondering what to cook from it, then be sure to try this wonderful soup. It is truly vegetable, without meat additives, so it can be eaten by both vegetarians and people on a diet, and children also like it very much. This is not surprising, because this soup is very tender, sweet and does not need to be completely chewed. Feed pumpkin soup to your baby, and he will also be satisfied.

For creamy pumpkin soup you will need:

  • fresh pumpkin - 500 grams,
  • onion - 1 pc,
  • carrots - 1 piece,
  • cream 20% - 0.5 cups,
  • garlic - 1 clove,
  • butter - 15 grams,
  • olive oil - 1 tablespoon,
  • salt and pepper to taste.

Cooking:

1. First of all, it is necessary to sauté onions and carrots. To finely chop the onion and garlic.

2. Cut the carrots in half and then into thin semi-circles.

3. Cut the pumpkin into large cubes. Since later it will be stewed, softened well, and later it will be ground in a blender, the size of the cubes is not too important. But too large cubes will take longer to cook.

4. Melt the butter in the bottom of the pan. As soon as it melts to a liquid state, pour olive oil into it. Stir.

5. Fry a little onion and garlic until it becomes softer and more transparent. In this case, it is not necessary to make a strong fire so that the onion does not burn.

6. Add carrots to the onion and fry a little, until slightly softened.

7. Add pieces of pumpkin to the fried vegetables. Pour the hot water over the vegetables just enough to cover them. Please note that when cooking, water must be poured freshly boiled directly from the kettle. This is necessary so that the cooking temperature does not decrease and the process is not disturbed. In our saucepan, everything is already boiling and boiling.

Salt and pepper the vegetables, stir and cook for 15 minutes.

8. Grind the prepared vegetables with an immersion blender. You can also use a jug blender. In the process of grinding, pour into vegetable puree cream and continue. Vegetables and cream will mix and form a lush thick cream puree.

9. Place the saucepan of pumpkin soup back on the stove and bring to a boil. Remove as soon as it starts to boil. Pumpkin soup is ready and ready to serve.

Pumpkin puree soup is wonderfully complemented by croutons from white bread. Roast them ahead of time and serve for dinner. Enjoy your meal!

Pumpkin soup with chicken and potatoes - a recipe for how to cook quickly and tasty

Pumpkin soup can be not only lean, made exclusively from vegetables, but also with the addition of delicious meat ingredients. For a simple example, you can take chicken pumpkin soup, which is cooked in hearty chicken broth and with chicken meat. Tender chicken meat goes well with the sweet pulp of pumpkin.

To prepare this soup you will need:

  • pumpkin - 500 grams,
  • chicken - 400-500 grams,
  • onion - 1 pc,
  • carrots - 1 piece,
  • potatoes - 1-2 pieces,
  • celery root - 100 grams,
  • parsley root (optional) - 100 grams,
  • nutmeg - a pinch,
  • salt and pepper to taste.

Cooking:

1. First, boil the chicken for the broth. If you want to make it more lean and gentle version pumpkin soup with chicken, then remove the skin, which contains the most fat.

2. Peel the pumpkin from the pulp with bones and peel, peel the potatoes too. Cut vegetables into large cubes. Peeled onions chop a quarter into rings or large cubes.

3. Put a piece of butter in a saucepan with a thick bottom and melt it over low heat. Saute onion in oil until translucent.

4. Then, add the potatoes there and fry for two to three minutes. Immediately after this, put the pumpkin cubes and cook them together, stirring and over low heat until the pumpkin brightens.

5. At this time, you can add dried parsley root and celery root to improve the taste of chicken broth. You can use a special device that will allow you to weld the root and easily remove it back. Don't forget to salt the broth.

6. Add broth from a nearby pot to the vegetables. It will take quite a bit, 2-3 ladles. Vegetables should be stewed over very low heat, not covered with broth. Cover them with a lid and simmer until the pumpkin and potatoes are cooked.

7. When the vegetables are cooked, it is necessary to stop them in mashed potatoes. You can use a blender if you have one. If not, then a pusher is suitable for mashed potatoes, and for a more delicate consistency, rub the puree through a sieve.

8. K ready-made puree Add chicken broth to a soup consistency that you like. Stir well. Remove the chicken from the broth, remove the bones and cut into small pieces.

9. Put the chicken pieces in the pumpkin soup, put the pot back on the heat and bring to a boil. After that, the soup is ready and it can be served on the table. Decorate the soup with herbs.

To such great soup pumpkin croutons from your favorite bread are perfect. For example from white or grain.

Enjoy your meal!

Spicy Cream of Pumpkin Soup with Ginger and Bacon - Delicious Recipe

Pumpkin is a rather sweet vegetable, so all soups from it are just as sweet, but a variety of spices will help add a new and interesting shade to the taste. For example, just the perfect spice for pumpkin is cinnamon, but it also adds sweetness, so you need something fragrant and a little hot. Light spicy bite. It's spicy, but not spicy. The best for this role is ginger root. You will be surprised how much the taste changes. This is delicious. We will also add thyme, one pinch, nutmeg and a little bit of black pepper. This is a real spicy pumpkin soup. It’s almost impossible to pull it off by the ears.

I will give the amount of ingredients for two servings, and if you have more people, then increase everything proportionally.

To prepare you will need (for two servings):

  • pumpkin - 300-400 grams,
  • vegetable or chicken broth - 500 ml,
  • onions - 0.5 pcs (or 1 small onion),
  • carrots - 1 piece small,
  • garlic - 2 cloves,
  • fresh ginger - 1 teaspoon (or a pinch of dried)
  • ground cinnamon, thyme, nutmeg and ground black pepper - a pinch each,
  • milk or cream of low fat content - 0.5 cups,
  • bacon - 2-3 strips,
  • green onion - 1 sprig,
  • salt to taste.

Cooking:

1. First, peel the pumpkin from a hard peel and cut it into small cubes.

2. Boil in a pot of pre-cooked broth. Add pumpkin there and cook until tender. This usually takes no more than 10 minutes. Pumpkin should be soft. If you are using fresh ginger, then take a small piece of the root, peel it and finely chop it. Put to boil with pumpkin. Dry ginger is added afterwards, along with all the other spices.

3. At this time, finely chop the onion. Grate the carrots on a coarse grater, and peel the garlic and crush with the plane of the knife. Put all this in a frying pan with heated oil and fry until golden brown.

4. When the pumpkin is ready, drain the resulting broth into a separate bowl, we will add it back to the pumpkin a little later.

5. Transfer the sautéed vegetables to the saucepan with the pumpkin and grind them all together with an immersion blender, adding a little broth. If there is no submersible blender, then you can grind in a blender with a jug, but then add more broth right away. At the same time, you need to add all the spices: dried ginger, nutmeg, thyme and pepper. Salt to taste.

In the process of grinding, add cream (or milk) in the same way, mix thoroughly.

After that, bring the pumpkin soup back to a boil so that all the ingredients inside are warmed up.

6. Toast the bacon in a dry skillet until crispy. Then cut it into small pieces.

7. Now pour the finished pumpkin soup into bowls. Place a large pinch of shredded cheese on each plate, then chopped bacon and top with fresh scallions.

Eat hot with crackers! Invite guests and feed loved ones. Try to eat the soup freshly prepared, as it is the most delicious.

Pumpkin puree soup with cream in a slow cooker - a detailed video recipe

Pumpkin soup is even easier to make if you have a slow cooker. Based on this simple and delicious recipe you can make any variety of pumpkin soup that I told you today. Literally in a matter of minutes, delicious and hearty lunch will be ready and will make you and your family very happy

Autumn is the time to prepare delicious soups from a pumpkin. If you have this bright sweet beauty, be sure to make pumpkin soup. Believe me, this dish will enter your diet on an ongoing basis!