Pumpkin Puree with Chicken

Pumpkin Puree with Chicken

A supporter of healthy eating a pumpkin is in deserved respect. This affordable and at the same time healthy vegetable can be the basis of a variety of hearty, but not too high-calorie meals. These include pumpkin soup with chicken. It combines the taste and benefits of two valuable foods at once, it looks delicious, it turns out tasty and fragrant. His delicate creamy texture can hardly leave anyone indifferent.

Cooking Features

Cream soups, due to their soft consistency and pleasant taste, are considered a delicacy. Because of this, some consider them difficult to prepare. In fact, the invention of the blender made them available to the general public. It's one thing to grind products through a sieve by hand, and another thing is to grind them with the help of kitchen appliances. Pumpkin soup with chicken can be cooked by any hostess, without spending a lot of time and effort. You just need to know the technology of cooking and a few subtleties.

  • For the preparation of cream soup, nutmeg squash, which has a delicate and fragrant pulp, is most suitable. You can make it from pumpkin of other varieties, but it will take much more time.
  • Pumpkin and chicken cream soup will be more satisfying and tasty if cooked in chicken broth.
  • Chicken for pumpkin puree soup can be chopped together with the rest of the vegetables or cut into slices and put into ready-made soup.
  • If the taste of the soup seems sweet to you, add more aromatic herbs and savory spices to it, they will make it more balanced.
  • If you want to speed up the process of cooking the soup, you can bake the pumpkin while the broth is cooking and boiling vegetables.

Serve pumpkin puree well with croutons. Decorate the dish with chopped greens, pumpkin seeds, chicken or bacon slices.

Simple recipe for pumpkin chicken soup


  • chicken (chicken legs or other pieces of bone-in meat) —0.4 kg;
  • pumpkin pulp - 0, 25 kg;
  • potatoes - 0, 25 kg;
  • carrots - 100 g;
  • onions - 75 g;
  • water - 1, 5-2 l;
  • vegetable oil - 50 ml;
  • salt, black pepper powder - to taste.

Method of preparation:

  • Wash the chicken, put it in the pan. Fill with water in the amount of 1, 5 l, bring to a boil. Cook for 5-10 minutes, removing the foam, then reduce heat and simmer for 40-50 minutes until the chicken is fully cooked.
  • While broth is boiling, brush the pumpkin by cutting out the pulp with seeds. Cut the pumpkin into small cubes, cover with two cups of water and boil until soft. By the time the broth is cooked, it will also be ready.
  • Take the chicken out of the broth. After cooling it, separate the meat from the bones, cut it.
  • Broth strain. Put the peeled and cut into small pieces of potatoes. Boil until potatoes are tender.
  • While the potatoes are boiled, peel and grate the carrots. Free from the husk and chop the onion finely. Put them in a frying pan with heated vegetable oil and passe until soft.
  • Combine potatoes, pumpkins, browned vegetables, and chicken pieces in a separate container or more often in a blender. Add a glass of broth to them. Using a blender, grind foods to make a homogeneous mass.
  • Dilute it with broth to the desired consistency, add salt and season. Bring to a boil, stirring occasionally, boil for 5 minutes.

When serving, sprinkle the soup with chopped greens. In a separate bowl, serve crackers.

Pumpkin Chicken Cream Soup


  • pumpkin (pulp) - 0, 25 kg;
  • potatoes - 0, 4 kg;
  • chicken breast fillet - 0, 2 kg;
  • onions - 100 g;
  • water - 1 l;
  • cream - 0, 2 l;
  • salt, spices - to taste.

Method of preparation:

  • Boil chicken breast for 20 minutes. Cool, chop and return to the broth.
  • Peel the vegetables and chop finely. Dip in the broth.
  • Boil until all the vegetables are soft.
  • With the help of an immersion blender, turn the contents of the pan into a mash.
  • Add salt, spices and cream.
  • Bring the soup to a boil and immediately remove from the heat - if you allow the dish to boil, the cream will roll.

When serving to the table, the soup does not hurt to sprinkle pumpkin seeds dried in a dry pan.

Pumpkin and Chicken Cream Soup with Pumpkin Chips


  • pumpkin - 0, 8 kg;
  • chicken breast fillet - 0, 2 kg;
  • onions - 100 g;
  • garlic - 2 cloves;
  • ginger root - 50 g;
  • water or vegetable broth - 0, 75 l;
  • turmeric - a pinch;
  • hot red pepper - a pinch;
  • olive oil - 100 ml;
  • salt - to taste.

Method of preparation:

  • Clean the pumpkin. Using a peeler, remove thin slices. They should be collected 50-70 g. The rest of the pumpkin cut into large slices.
  • Sprinkle the squared pumpkin with oil and put in an oven heated to 200 degrees for 30-40 minutes.
  • Heat 60 ml of oil in a pan, fry pumpkin slices in it on both sides, put them on a napkin. After it absorbs excess fat, pumpkin chips can be further dried in the microwave, placing it in just 30 seconds.
  • Wash raw chicken fillet, blot with a towel, cut into small cubes.
  • Free from the husks and cut the onion into small cubes.
  • Cut the garlic into thin plates.
  • Peel, cut the ginger root into very fine pieces.
  • Heat the remaining butter in a pan, put the onion, garlic, pieces of chicken fillet and ginger in it. Cook them for 10 minutes, stirring occasionally.
  • Put the pumpkin in the pan and simmer it with the rest of the ingredients for 5 minutes.
  • Heat water or broth during this time. Put the contents of the pan into the pan, add salt and spices, boil everything for 5 minutes.
  • Crush the contents of the pan with a blender, bring to a boil again and cook for 2-3 minutes.

This soup is served with pumpkin chips. Spicy snacks will appreciate the savory taste of this dish.

Pumpkin soup with chicken turns out nourishing and tasty, but treating them, you should not fear for your figure. There are several recipes for the preparation of this exquisite dish, so that everyone will find among them an option that he will like.

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