Pumpkin soup is a hit of the vegetable fall season, because it is popular on any continent of the world.
Pumpkin cream soup is eaten even in Africa - so wide is its culinary charm! What prevents us and enjoy the languid taste and juicy orange look of this first course, prepared from those pumpkins that have grown on our land.
By the way, this vegetable is mainly prepared for puree soups, but the pumpkin slices in the soup also look great. You are free to add any ingredients to the classic soup recipe, as pumpkin is such a universal product that it gets along well with any vegetables, additives and spices!
For one serving of orange first course you will need:
- 250 g of peeled pumpkin;
- 1 clove of garlic;
- 2-3 pinches of salt;
- 2 pinches of seasoning “Provencal herbs”;
- 150 ml of hot water;
- 1-2 bay leaves;
- greens to taste.
Gentle, spicy and incredibly fragrant cream soup will be happy to eat even by children, especially if you guess when you buy a pumpkin. It is necessary to choose it carefully, so that the vegetable itself appears with sweet and ripened pulp inside. Some say that the pumpkin, like its melon brethren: watermelon and melon, smell even outside when ripe.
That is why when buying a pumpkin is recommended to smell first. if you feel a slight melon sweetness - feel free to take it. By the way, you do not need to immediately use the pumpkin pulp for its intended purpose - you can cut it into pieces and freeze it in portion bags in the freezer. Thus, all the vitamins and minerals in it are perfectly preserved.
So, peeled and washed in water pieces of pumpkin pulp placed in a saucepan or pan, pour hot water.
Add a few bay leaves there too - to add a spicy flavor, and salt.
Many cooks at this stage add chopped carrots, onions and even potatoes to the soup, but this recipe is a classic one, so we prepare the first one directly from one vegetable - pumpkin! Boil the pumpkin for about 8-10 minutes, if you cut it not too large. On the readiness of this vegetable, you will learn by its softness. Stick a fork or a knife into the flesh: piercing without effort - it's time to remove the soup from the stove.
Peel the garlic clove and rinse it in water.
Pour the pumpkin pulp soup into a container with high sides and press a clove of garlic into it. Brew a blender until a homogeneous orange mass - it will emit a charming garlic aroma.
Pour the soup into a la carte plates and decorate with a pinch of seasoning and green leaves. Have a nice
Agree that such a cream soup looks attractive in spring, especially in comparison with other soups! Now let's calculate how much the preparation of this dazzling orange first will pour out:
- 250 g of peeled pumpkin - 5 rubles;
- 1 clove of garlic - 2 rubles;
- 2 pinches of Provence herbs seasoning and bay leaf - 2 rub.
Total: a portion of the classic pumpkin soup puree does not even reach 10 rubles and this despite the fact that this vegetable grows literally in every garden in a private house! This is an elementary example of savings, because in a restaurant you would pay at least 50-60 rubles for such a first course. Therefore, purchase a pumpkin, cook a soup according to the recipe on our website and save your earned money by spending it on other pleasures!
And if you want to experiment - choose any other option from the options below.
Pumpkin Puree Soup
Ingredients
500 g pumpkin;
20 ml of olive oil;
100 g celery stalks;
salt and freshly ground pepper;
150 g onions;
500 ml of boiling water;
2 cloves of garlic;
150 grams of tomatoes.
Method of preparation
1. Crumble finely peeled onions, garlic and celery. We clean the pumpkin from the peel and seeds and cut into large pieces.
2. Dip the tomatoes in boiling water, peel and clean the seeds with a teaspoon. Pulp cut into cubes.
3. Heat the oil in a thick-walled saucepan, put the chopped celery, garlic and onion. Extinguish, stirring, until soft. Then add the pumpkin and continue to simmer for about five minutes. Put the tomatoes, you can add a little chili. Stir and simmer over moderate heat for ten minutes. 4. Pour in boiling water so that the liquid slightly covers the vegetables. Stew until soft pumpkin.
5. Drain the broth from the vegetables, cool them and send them to the blender. Grind everything to uniformity. Broth strain.
6. Combine pumpkin puree with broth. Adjust the amount of broth depending on what consistency you want to get. Salt and heat on low heat. Spread the soup into plates and sprinkle with freshly ground pepper.
Pumpkin Cream Soup
Ingredients
450 g pumpkin;
celery stalk;
200 g carrots;
bulb;
salt;
60 ml of olive oil;
cream.
Method of preparation
1. Clean the bulb. Put celery and onions in a saucepan, put on a slow fire, and boil the vegetable broth.
2. Put the stew-pan on the fire, heat the olive oil in it. Chop not too finely peeled onions. Cut enough large diced peeled carrots. Put the prepared vegetables in a saucepan and simmer, until the onions are transparent.
3. Peel the pumpkin from seeds and rind. Cut it into cubes too. Put the pumpkin to the roasted vegetables, mix and fry. Then cover and simmer all the vegetables for another quarter of an hour so that the pumpkin becomes soft.
4. Pour hot vegetable broth into the vegetables to cover them. Cover and simmer for about 15 minutes. Then, using an immersion blender, puree vegetables, salt. If necessary, add broth. Warm up the soup and serve.
Pumpkin Cream Soup with Potatoes
Ingredients
450 g pumpkin;
25 grams of sugar;
800 g potatoes;
15 g of salt;
55 g of ghee;
250 ml of milk;
150 grams of white crackers.
Method of preparation
1. Clean the potatoes and pumpkin, wash and cut into small, thin slices.
2. Boil water in the kettle. Vegetables spread in a deep pan, and pour them with boiling water. Salt, sweeten, and place a spoonful of ghee. Cook on low heat until the vegetables soften.
3. Put three handfuls of croutons in the soup, stir and boil. With the help of an immersion blender, we fry soup, and bring the necessary consistency with hot milk. Put a piece of butter, warm the soup and turn it off.
Pumpkin soup with melted cheese
Ingredients
half a kilo of pumpkin;
parsley - greens;
150 g onions;
salt and ground red and black pepper;
150 g carrots;
half a glass of cream;
200 g potatoes;
75 g soft cream cheese.
Method of preparation
1. Peel, rinse and slice a small pumpkin. Fry the vegetables in hot oil until soft.
2. Peel the potatoes, cut them into small pieces, put them into boiling broth and cook for about 20 minutes.
3. Add to the broth fry vegetables and cook until tender. Using a blender, pound pumpkin soup with a dip blender.
4. Freeze the melted cheese, rub it and add to the soup. Pepper, put grated garlic, salt and pour the cream. Stir until the cheese disperses completely.
Pumpkin Puree with Apple
Ingredients
2 heads of shallots;
30 g butter;
500 g pumpkin;
7 g of salt;
3 garlic cloves;
60 ml of olive oil;
large apple;
crackers;
celery stalk.
Method of preparation
1. We release onions and garlic from the husk. Cut the garlic into plates, chop the onion into large cubes, cut the celery into chunks. Pumpkin pulp, cleaned from skin and seeds, is coarsely chopped.
2. Heat the oil in a thick-walled saucepan, and fry celery, onion and garlic in it. We spread the pumpkin and fry for about 15 minutes, stirring occasionally.
3. Clean the apple and cut it into cubes. Send it to the vegetables and fry for another three minutes.
4. Fill all with boiling water and cook until the pumpkin softens. Then pour the broth into a separate plate, salt and puree with an immersion blender. Put the butter, pour in a little broth and continue to beat, achieving the desired consistency. Warm up, pour into plates, sprinkle with breadcrumbs, and serve to the table.
French Pumpkin Pureer Soup
Ingredients
350 g potatoes;
hl ginger;
500 g pumpkin;
ground pepper and sea salt;
large onion;
one and a half century milk;
40 g of celery root;
50 mo plant oils;
Wheat crackers - 100 g Method of preparation
1. Peel and wash the vegetables and celery root. In pumpkin, remove the pulp and seeds, cut it into pieces. Also cut the potatoes. Shred onion finely.
2. Heat oil in a cauldron, and pass onions in it, for about three minutes until transparent.
3. Add the rest of the vegetables to the onion, pour boiling water over it so that it covers them completely. Salt, twist the fire and cook until soft for about 20 minutes.
4. Drain the decoction, and shift the vegetables into the blender container. Beat them up to a puree.
5. Return the vegetables to the pan, dilute the mashed potatoes with warm milk. Pour it in until you get the desired thickness. Warm up on moderate heat for about ten minutes. Pepper, put the grated ginger and mix. Serve, sprinkled with wheat crackers.
Pumpkin-Potato Soup
Ingredients
incomplete glass of 20% cream;
raw smoked bacon - 200 g;
half a kilo of pumpkin;
crackers;
500 grams of potatoes;
olive oil;
70 g Parmesan;
vegetable broth - one and a half liters;
parsley and green onions;
bulb;
cheese - 120 g
Method of preparation
1. Peel the pumpkin, remove the seeds and cut into cubes. Do the same with potatoes.
2. Cut the noodle bacon. Put it in a thick-walled pot, and melt the fat. Fry the fried bacon on a plate. Put melted onion into melted fat, add some oil and fry it until golden brown.
3. Put the potatoes and pumpkin in the pan and fry slightly.
4. Fill all with hot broth so that it completely covers the vegetables. Close the lid and cook for 20 minutes. Turn off the fire. Using a blender, turn the soup into a puree. Pour in the cream and mix well.
5. Rinse the parsley and green onions. Melenko crumble them. Cheese grind into large chips.
6. Pour the soup in a plate, put the fried bacon and crackers. Sprinkle with greens and cheese chips.
Pumpkin Cream Apple Soup
Ingredients
apples - 400 g;
ground pepper and salt;
half a kilo of pumpkin;
25 g of savory;
400 g vegetable broth;
225 ml of cream;
60 ml rast. oils; onion head.
Method of preparation
1. Peel and chop the onion.
2. Peel off apples, cut into quarters and remove the core. Crush the apple in two centimeter cubes.
3. Pumpkin cut in half, remove the peel and remove the seeds. Cut it in the same pieces as the apples.
4. Put the cauldron on a moderate fire, heat the oil in it and pass the chopped onion in it to softness. Season with pepper and salt, add broth.
5. Put the pumpkin and apples in the cauldron. Bring to a boil over intense fire. Then we twist the fire, cover the cauldron with a lid and continue cooking, stirring occasionally, until the pumpkin softens.
6. One third of the soup is poured into the bowl of the blender and chopped. Pour the pureed soup into a bowl. The rest of the vegetables are ground using an immersion blender.
7. Cauldron wash and pour into her pureed soup. Pour in the cream and warm the cream soup over moderate heat, do not bring to a boil.
Pumpkin Cream Soup, Tomatoes and Blue Cheese
Ingredients
120 ml sour cream;
500 g pumpkin;
60 g of blue cheese;
300 g potatoes;
250 g of tomato;
100 g carrots;
20 ml of olive oil;
100 g onions;
garlic - a slice.
Method of preparation
1. Crush peeled pumpkin and potatoes for soup. Fill the vegetables with water, salt and cook for about 20 minutes until soft.
2. Garlic and onion finely chopped. Peeled carrots chopped into large chips. Put carrot, onion and garlic in a heated pan with oil and fry until done.
3. Lay the vegetable frying in a saucepan with vegetables. Bring to a boil.
4. Use a dip blender to puree the soup. If necessary, add a little boiling water to achieve the required thickness. Bring to boil again.
5. Pour the soup into the bowl, add a little tomato. In the middle, put the pieces of blue cheese and sour cream.
Pumpkin Cream Soup with Hunting Sausages and Beans
Ingredients
hunting sausages - 100 g;
pinch of black pepper, cinnamon and cumin;
50 ml of olive oil;
lemon juice - 30 ml;
3 garlic cloves; a piece of chili pepper;
300 g pumpkin;
half a cup of beans.
Method of preparation
1. Soak the beans for the night boil until cooked. Throw in a colander, and pour the broth into a separate dish.
2. While the beans are being cooked, let's do a pumpkin. Peel it, remove the seeds and cut into small pieces.
3. Onion shred half rings. Thin slices cut garlic. Hunting sausages - in small pieces.
4. We put in the pan, where we cook soup, sausages and fry, without adding oil. Put them on a plate.
5. Pour in olive oil and sauté the garlic and onion over low heat. Then add small pieces of chili pepper and fry for another three minutes. Season with cinnamon, cumin and pepper, stir and fry for another minute.
6. Put the pieces of pumpkin, pour water so that it covers it, and bring to a boil over low heat. We continue to simmer, covered with a lid for 25 minutes.
7. Add half the beans to the pumpkin and fry all with a blender. Fill in the process of decoction of beans, until we get the desired consistency. Salt, pepper and add lemon juice. Mix and lay out the rest of the beans and sausages fried. Stir and insist the soup for ten minutes.
