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Recipes for making pumpkin soups with photos from our culinary specialists

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Pumpkin is a universal vegetable. It is used to prepare a wide variety of dishes, from soups and second courses to salads and desserts. We will turn our attention to pumpkin soup. This is just a godsend for those who follow their figure, because pumpkin soup is low-calorie and nutritious. Pumpkin soup is ideal for baby food. Kids are not allergic to pumpkin - is this not happiness for parents?

Pumpkin soup is easy and quick to prepare, especially if it is mashed soup or cream soup. You will have to tinker a bit longer when preparing soup from baked pumpkin, but the result will surprise you, because besides preserving many useful substances, baking reveals the taste of all products in a new way. For a festive table or dinner party, pumpkin soup can be effectively served in the half of the pumpkin, using it as a tureen.

Here are some expert cooking tips to help you make a really tasty and healthy pumpkin soup. Before cooking soup with chicken or veal, the meat can be quickly fried in hot oil until golden brown, this will give the soup a special taste and aroma. When adding cream to the soup, remember the calorie content, but, nevertheless, the fatter the cream, the tastier the soup turns out. When serving, pumpkin soup can be sprinkled with greens, toasted pumpkin seeds, croutons of rye or wheat bread or grated hard cheese.

Baked Pumpkin Cream Soup

Ingredients:
500 g pumpkin
1 onion,
3 stack vegetable broth
1 stack cream
2 tbsp vegetable oil
150 g of hard cheese
2 tbsp butter
greens, salt, pepper - to taste.

Cooking:
Cut the pumpkin in half, remove the seeds, grease the vegetable oil from the inside and place it on the baking sheet with the cut down. Place the baking sheet in an oven preheated to 180 ° C for 1 hour. Meanwhile, fry the onion in butter until clear. Peel the finished pumpkin and add to the onion, fry a little and pour the broth. Simmer over low heat under a lid for 15 minutes. Then mashed with a blender, pour cream, warm, but do not boil, remove from heat and add grated cheese. Stir and serve with greens.

Pumpkin soup with oriental spices

Ingredients:
1 small pumpkin
2 onions,
1 head garlic
1.5 l of vegetable broth,
1 bay leaf
1 tsp brown sugar
1-2 tsp curry powder
½ tsp ground cinnamon
¼ tsp ground nutmeg,
1 stack natural yogurt or low-fat sour cream,
salt, black pepper, herbs - to taste.

Cooking:
Cut the pumpkin in half and lay it down on a baking sheet. Peel the onion and cut into quarters. Garlic without peeling, wrap in foil. Put the vegetables on a baking sheet and bake at 180 ° C for an hour. Allow to cool slightly, scrape the pumpkin pulp into a pan, squeeze the garlic from the husk, add the onion and mashed in a blender until smooth. Add the broth, spices to taste, bring to a boil and simmer for 10 minutes. Remove from heat, add sour cream and mix.

Pumpkin soup with apples

Ingredients:
1 kg of pumpkin
2 onions,
2 green apples
3-5 cloves of garlic,
1 tsp curry powder
salt, white pepper, herbs - to taste.

Cooking:
Cut peeled pumpkin pulp and potatoes into slices. Chop onion and garlic. In a saucepan, heat vegetable oil, fry the onions until transparent, add pumpkin and garlic and fry over high heat for 5 minutes, then put the potatoes and fry everything together for another 5 minutes. Pour in hot water (about 1-1.2 L), bring to a boil , reduce heat to medium and cook for 15 minutes. Then mashed with a blender, add salt and pepper to taste. Cut the peeled apples into cubes and fry in hot oil, sprinkled with salt, pepper and curry powder, for 2-3 minutes until golden. Serve the soup by putting 1 tablespoon in each plate. apples and sprinkled with herbs.

Smoked Fish Pumpkin Soup

Ingredients:
500 g of hot smoked fish,
500 g pumpkin
3 potatoes
2 tomatoes
1 onion,
1 carrot
200 ml of 10-20% cream,
1 tsp pepper mixture
salt to taste.

Cooking:
Cut the peeled pumpkin, potatoes, carrots and onions into cubes and boil in boiling salted water for 5-7 minutes. Fold onto a sieve. Cut the tomatoes crosswise, scald with boiling water, immediately cool in ice water and remove the skin. Rub boiled vegetables and tomatoes through a sieve and pour into a pan. Divide the fish along the ridge, remove all the bones. Grind one fillet, cut the second into slices. Add the fish to the vegetables in a saucepan, pour in the cream, mix, bring to a boil and immediately remove from heat. Add spices, cover and let it brew for 10 minutes.

Spicy crouton pumpkin soup

Ingredients:
1 kg of pumpkin
500 g of tomatoes
1 red onion,
5-6 cloves of garlic,
3-4 tbsp vegetable oil
1 sprig of rosemary
1.2 l of vegetable broth.
For croutons:
12 slices of french baguette,
5 tbsp vegetable oil
1 yolk
1 tbsp red wine vinegar
1 clove of garlic
1 hot pepper
100 g of hard cheese.

Cooking:
Peel the pumpkin and cut it into cubes. Dice the onion in cubes. Wash the tomatoes and unpeeled garlic cloves. Fold all prepared foods on a baking sheet, add a sprig of rosemary, pour oil and put in an oven heated to 220 ° C for 30-35 minutes. Remove the prepared vegetables from the oven, put the pumpkin in a blender, add onions, peeled tomatoes and squeeze the garlic from the skin. Grind into a homogeneous creamy mass, pour into a pan, add the broth and bring to a boil. Remove from heat, salt and pepper and cover. Prepare croutons: chop the garlic and hot pepper and rub with a pinch of salt. Add the yolk and vinegar and whisk with a whisk. While continuing to whisk, add oil. Lubricate the baguette slices with the resulting sauce, put them on a baking sheet and set to bake at a temperature of 180-190 ° C for 5 minutes. Sprinkle the prepared croutons with cheese.

Pumpkin soup with nuts and raisins

Ingredients:
600 g pumpkin
3-4 carrots,
150 g raisins
150 g of walnuts,
4-5 tbsp butter
200 ml of 20% cream,
salt, white pepper - to taste.

Cooking:
Peel the pumpkin and carrots, cut into cubes and simmer for 10 minutes at 1 tbsp. butter. Pour in 1 cup of hot water and boil for 10 minutes. Puree the soup with a blender, add cream, salt and pepper. Stir and warm to a boil, but do not boil. Remove from heat. In the meantime, chop the nuts coarsely, rinse and dry the raisins. Sauté the nuts and raisins in the remaining butter and add to the soup.

Pumpkin and zucchini soup

Ingredients:
250 g pumpkin
250 g squash
4-5 large champignons,
2 cloves of garlic,
3-4 tbsp sour cream
1 shallot,
100 ml of dry white wine,
800 ml of vegetable broth,
1 tbsp butter
salt, greens, lemon juice - to taste.

Cooking:
Peel and dice the squash and squash. Chop the shallots and garlic and fry in half the norm of the butter until transparent, add the pumpkin and zucchini and simmer, stirring, for 5 minutes. Pour in wine and boil for 1-2 minutes over high heat. Add the broth and cook, reducing heat, for 20 minutes under the lid. Then mash the soup with a blender, add lemon juice to taste, salt, pepper, add sour cream and warm, not boiling. Cover. Cut the mushrooms into slices and fry in the remaining oil for 2-3 minutes, add herbs, salt and pepper. Serve the soup, put in the center mushrooms with herbs.

Pumpkin Soup with Chicken

Ingredients:
400 g pumpkin
1 small chicken
2 carrots
2 onions,
8 slices of bacon,
8 potatoes
3-4 tbsp vegetable oil
salt, pepper, Provence herbs, bay leaf, caraway seeds, sesame seeds - to taste.

Cooking:
Wash the chicken, remove the skin, pour cold water, salt, add bay leaf, carrots, peppercorns and cook the broth. Cut the pumpkin and potatoes into cubes, add herbs, caraway seeds, vegetable oil and red ground pepper to taste and cook in a small amount of salted water. Fry the bacon in a dry pan, remove it and fry the onion in the remaining fat until golden. Remove the meat from the chicken carcass and cut into slices. Puree boiled vegetables with a blender, add meat to them, warm a little and pour on plates. Put slices of bacon, fried onions in each plate and sprinkle with sesame seeds.

African Pumpkin Puree Soup

Ingredients:
400 g pumpkin
4 tbsp vegetable oil
3-4 carrots,
2 tsp curry powder
2 onions,
milk - as needed
salt, pepper - to taste.

Cooking:
Fry the onions in hot vegetable oil until golden brown, add 1.5 l of hot water, bring to a boil and put coarsely chopped carrots and potatoes. Salt and boil for 5 minutes. Then add the diced pumpkin and cook for another 5 minutes. Remove from heat and mash with a blender. Pour in milk (until the desired density of soup), boil, remove from heat and add curry and pepper to taste. Serve with white bread croutons.

Pumpkin and Cheese Soup

Ingredients:
6 stack diced pumpkin,
400 g of soft cream cheese (or 3-4 ordinary processed cheese),
1 onion,
2 tbsp butter
3 stack water,
4 bouillon cubes,
½ tsp Provence herbs
¼ tsp ground black pepper
salt to taste.

Cooking:
In butter, spasser the onion until soft, add pumpkin, hot water, cubes of broth and spices, bring to a boil and boil for 20 minutes. Rub the soup through a sieve or puree using a blender, add cream cheese and warm, stirring, until the cheese melts. Do not boil! Serve with greens and croutons.

Pumpkin Soup with Noodles

Ingredients:
250 g thin noodles,
1.5 kg of pumpkin
2 onions,
3 tbsp butter
100 ml cream
¼ tsp red hot ground pepper,
salt, black pepper - to taste.

Cooking:
Boil the noodles in boiling salted water and drop onto a sieve. Dice pumpkin and onion and fry until golden brown in butter. Pour water so that it covers vegetables, add spices and salt and cook until soft. Puree the finished soup with a blender, add noodles and cream and warm to a boil.

Spicy pumpkin soup

Ingredients:
500 g pumpkin
2 potatoes
1 onion,
2-3 cloves of garlic,
1 red hot pepper,
1 stack tomato juice
100 ml cream
2 tbsp vegetable oil
salt, black pepper, nutmeg - to taste.

Cooking:
Fry onion, garlic and hot pepper in vegetable oil for 3-5 minutes. Dice the pumpkin and potatoes, add to the fried vegetables, pour 2 cups of water and season with spices. Boil under the lid over medium heat for 20 minutes. Wipe the finished soup through a sieve or puree with a blender, add tomato juice and cream and boil for another 5 minutes. Serve with greens.

Pumpkin and Meatball Soup

Ingredients:
600 g pumpkin
200 g minced chicken
1 liter of chicken stock
1 onion,
1-2 cloves of garlic,
2 tbsp vegetable oil
2 cm ginger root
salt, black pepper, herbs - to taste.

Cooking:
Cook the pumpkin in chicken stock for 10-15 minutes. While the pumpkin is being cooked, salt the chicken, pepper to taste and form the meatballs. Fry chopped onions and garlic in vegetable oil until golden brown, transfer to a pumpkin and boil for 2 minutes. Then wipe the prepared soup through a sieve. Put on the fire again, bring to a boil and dip the meatballs into the soup. Cook until tender for 10 minutes, add grated ginger, herbs, salt and pepper to taste.

Potted pumpkin soup

Ingredients:
4-6 pcs. chicken drumstick (by the number of pots),
600-800 g of pumpkin,
4-5 potatoes,
3-4 cloves of garlic,
1-2 carrots,
2 l of water
salt, pepper - to taste.

Cooking:
In boiling water, boil chicken drumsticks until tender, salt at the end of cooking. Cut vegetables into cubes and arrange in pots. Remove the drumsticks from the broth, put one into the pots and pour the broth, without adding about two fingers to the brim. Close the lids and place in the oven heated to 220 ° C for 1 hour. Serve in pots, sprinkled with herbs.

Pumpkin soup in pumpkin

Ingredients:
1.5 l of vegetable broth,
500 g of pumpkin pulp,
1 onion,
2-3 cloves of garlic,
½ hot red pepper
1 potato
120 ml fat cream
1 tbsp grated ginger
1 small pumpkin ("tureen").

Cooking:
In a saucepan, heat the broth, put the pumpkin, diced, and the remaining ingredients and bring to a boil. Reduce heat and cook without closing the lid for 40 minutes. Remove hot peppers. Cut the “tureen” pumpkin in a 2: 1 ratio, remove the “lid” and remove the seeds and pulp. Lubricate the inside with oil, put in a cold oven, turn on the heat and bake for 30-50 minutes. Meanwhile, mashed pumpkin soup or rub it through a sieve, warm for 10 minutes, pour cream, mix and pour the soup into baked pumpkin. Sprinkle the top with toasted pumpkin seeds or cheese and serve.

Bon appetit and new culinary discoveries!

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section: Vegetable soups

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