Pumpkin is considered a royal vegetable and must be present in the autumn menu. The recipes for making pumpkin soup puree are varied and available even to young inexperienced housewives. The dish itself is uncomplicated and claims the right to gourmet food.

Pumpkin Puree Soup - Classic Recipe

Cream soups are in demand in restaurants and often become the hallmarks of chefs. Refined, delicate, fragrant, they are rightfully considered the best for baby food. Among adults, there are also many fans of the dish. Pumpkin soup can be cooked with cheese and cream, with chicken and shrimp, and a spicy spice like ginger root will be a great addition. Experimenting is easy, especially if you master the basic recipe for warm autumn soup.

To prepare 4 servings of soup you will need:

  • Pumpkin without a peel - 500 g;
  • Carrot - 1 pc.;
  • Bulb - 1 head;
  • Large clove of garlic;
  • Water, broth (vegetable, meat) - 500 ml;
  • Sesame seeds, pumpkin seeds, peeled - 2 -3 tablespoons;
  • Vegetable oil (preferably olive) - 2 tbsp .;
  • Ghee or chilled butter - 50 g;
  • Black pepper, nutmeg - 1 tsp;
  • Salt to taste.

The number of spices can be varied as desired, adding garlic, if you like spicy, or pepper. Otherwise, it is better to strictly maintain proportions so that the soup does not turn out watery and does not lose taste. The best dishes for pumpkin cream soup is a thick-bottomed stewpan.

We start cooking. To do this, peel the pumpkin and carrot and cut into a large cube. Grind onions and garlic to a small cube. Meanwhile, butter and olive oil are melted in the stewpan.Onions and garlic are first passaged - these spices are important not to overcook, but only bring to transparency (cooking time is about 3-4 minutes). Add carrots, nutmeg, black pepper and still passaged for about 2 minutes.

Pour a few tablespoons of the broth into the stewpan, continue cooking until the carrots are soft. It is time to add the main ingredient - pumpkin. It is important to fry the vegetable lightly, and then pour the rest of the broth so that it completely covers the ingredients. Let the soup boil and simmer for another half an hour.

Now that the vegetables are completely ready, it is important to drain half the liquid into a separate saucepan (we leave only vegetables and a little liquid in which they were stewed in a saucepan): it will be easier to control the consistency of mashed soup. It is time to beat the vegetables with a hand blender.

We add the remaining liquid gradually, adjusting the "density" of the soup. In the end, when the soup is ready, you can add pumpkin seeds to each plate: hard and crunchy seeds are surprisingly well combined with creamy mashed potatoes. You can sprinkle soup with cheese, serve with garlic croutons, garnish with herbs, in a word, experiment from the heart. Soup will only benefit from this.

Chicken Recipe

Some men do not perceive soups without meat, and there is some justice in this: chicken soup is denser, it saturates better in the cold season. In this case, it is very easy to modify the classic recipe if you blanch vegetables not in vegetables, but in chicken broth. Chicken, from which the broth was prepared, cool, separate from the bones and cut into large pieces.

 

Vegetables are also chopped with a blender, and meat is added to the finished soup in portions. There are housewives who make chicken fillet meatballs in advance, and then add them to pumpkin cream soup. In this case, the meatballs are also boiled separately in the broth, and the finished ones are laid out on plates. Then it’s possible not to interfere with the tastes of pumpkin and meat, but to allow the eater to enjoy a combination of individual self-sufficient ingredients.

Serve pumpkin soup with mashed potatoes directly in the pumpkin, which is previously cleaned from the pulp, without breaking the skin. It is not only tasty, but stylish and very original.

Delicate cream soup with cream

Cream is the very component without which many people don’t perceive mashed soups at all. It is they who add creaminess, for which the dish has become so popular. The consistency itself also changes, it becomes smoother, more uniform, and the color of the soup acquires a beautiful pearl overflow.

Everything is done according to the classic recipe. And half a glass of cream is poured in a thin stream at the very last moment, almost before serving.

It is very important to find the right cream fat - it’s better to get the light 10% that we usually drink with coffee. But the fatty ones that whip are categorically not suitable: it is better to dilute them with boiled water.

Pumpkin Puree with Potatoes

In addition to carrots and pumpkins, you can add a vegetable such as potatoes to the soup: the combination of vegetables turns out wonderful, pumpkin soup puree comes out fragrant, thick, very satisfying. There is nothing complicated in the preparation: it is quite possible to adhere to the basic recipe. You can add potatoes along with carrots: he needs to boil well so that the tubers fall apart and easily turn into mashed potatoes.

 

The most delicious soup is obtained from white potatoes, but pink, and even more so purple varieties like "blue eyes", it is better to leave for frying straws. Soup mashed potatoes with pumpkin and potatoes served with sour cream, garnish with herbs, and before serving, put small homemade garlic crackers.

Recipe for cooking in a slow cooker

Soup puree is easy to cook in a slow cooker: all ingredients are laid at the same time (except for cream!) And cooked in the “Stew” mode for 20 minutes. Ready vegetables are beaten by a blender to a creamy state, and cream is poured before serving, and the soup is again slightly warmed up.

Some housewives prefer to add rice, boiled until half cooked.Krupa will give a new interesting note, but at the same time will make the consistency more viscous, interesting, thick.

With cheese

Pumpkin, like carrots, contains vitamin E, which is better absorbed with fats. Largely for these purposes, cream, milk, ghee are often added to the soup. Gourmets are very fond of the cheese option, and you can use either hard parmesan or any processed one.

We prepare the dish, observing the following steps:

  1. Stew vegetables until cooked in broth.
  2. Add salt and spices.
  3. Puree vegetables in a blender.
  4. Add cream.
  5. Slightly warm the soup.
  6. Cheese on a coarse grater.
  7. Constantly stirring, add cheese to the soup: so it will melt evenly.
  8. Let the dish brew for 10 minutes.
  9. Pour into plates.

If you suddenly see that the soup came out too thick and dense, it is easy to dilute it with boiled milk, which is added to the soup in a warm form. And one more nuance: if desired, the cheese can not be melted, but sprinkled with them in grated form each portion separately. In this case, you are free to choose any variety, including cottage cheese, suluguni or feta cheese.

Pumpkin and milk

Pumpkin soup can be safely called an international dish - it is prepared in different countries, to your taste, changing components. The most popular in Italy is the variation with rice, wine and cheese. In France, such a soup is not conceived without celery and tomatoes; in Uzbekistan, it is prepared exclusively on milk.

A big plus of pumpkin and milk dishes - it is very easy to digest, which means it is equally suitable for children, the elderly. The dish is considered low-calorie, and if you do not burden it with cheese or sour cream, it is suitable for everyone who follows the weight.

We prepare the dish, adhering to the recipe for a gentle cream soup with cream, but instead of cream, add milk with a fat content of 3, 2%, pouring it in a thin stream in hot form. Thoroughly mix the soup, achieving a uniform consistency.

Serve the soup correctly with parsley and dried toast. And if you stick to the classic Uzbek variation, you can add fresh cilantro or coriander seeds, ground in a stone mortar.

The original way to cook with ginger

Ginger gives the dish a spicy flavor. Some chefs are sure that pumpkin and ginger are just made for each other and never make pumpkin cream soup without ginger.

 

In the soup, along with carrots, you can stew the stem or celery root to give a special taste. The pumpkin in this version does not languish on the stove, but is baked in the oven: this way it acquires a light caramel note, which is very decorating the dish.

Ginger can be added dry, but even better - rub a fresh root into the chips - about 30-40 grams. Do not put ginger too much: the soup can be bitter and very spicy. But the cream in this recipe is not an obligatory ingredient at all.

Cooking fancy shrimp pumpkin soup

Adding king prawns instantly gives the dish the status of a festive expensive treat. Although in general the recipe does not change and the classic recipe can always be made the base one.

There will be several differences:

  1. Instead of cream, you can add slightly warmed coconut milk to the soup.
  2. It is better to clean the shrimp in advance, but do not touch the shell on the tail.
  3. Toast the shrimp. And this should be done in olive oil, adding a clove of garlic cut into three parts.

Shrimps are placed in the soup just before serving - they are laid tail-up so that it is convenient to eat seafood separately, without getting your hands dirty. You can take any broth, but ideally use meat or chicken.

To summarize, pumpkin is a versatile product that goes well with both sweet and salted ingredients. You can add trout or mushrooms, dried fruits or nuts, sesame seeds or pumpkin seeds to cream of pumpkin soup: it all depends on the imagination of the cook.

You can always try different spices: cardamom, paprika, basil, chili pepper, mint, oregano and zira are put in such soups - there is no limit to the options. Try to cook a delicious healthy vegetable by inventing your own recipes.

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