How to make pumpkin puree soup: 10 recipes

Pumpkin pulp contains many vitamins, so it is considered extremely useful. On its basis, you can cook roast, jam, soup. Vegetables are inexpensive and affordable for everyone. Therefore, it is worthwhile to please the household with a new dish, for example, pumpkin soup puree. Consider popular recipes.

Simple Pumpkin Puree Soup

• pumpkin (pulp) - 0.75 kg.
• onion - 1 pc.
• butter - 60 gr.
• chicken stock - 950 ml.
• carrots (medium) - 1 pc.
• salt - in fact
• chopped curry - 20 gr.

1. Peel the carrot from the dusty layer, cut into thin strips. Remove the peel from the onion, chop in the classic way. Put a thick-bottomed container on the stove, add butter in an amount of 30 g.
2. Throw chopped onions, pumpkin slices and carrots into the pan. Sauté the vegetables over low heat until golden brown. After that, add the remaining oil, curry seasoning. Stir components, simmer for 1-2 minutes.
3. Fill pumpkin and carrots, pour chicken stock. Salt the composition as desired. Bring the food over medium heat to a simmer, then reduce power, cover the pan with a lid. Stew the dish for a third of an hour.
4. The finished mixture must be passed through a blender. The resulting puree is repeatedly brought to a boil. Add soup puree to your taste, add meat or fresh herbs. Lenten soup for a diet is prepared on the basis of a vegetable broth with vegetable oil.

Pumpkin Rice Soup

• pumpkin (cubes) - 320 gr.
• cauliflower - 180 gr.
• Basmati Rice - 35 gr.
• whole milk - 210 ml.
• water - 1 l.
• fresh herbs - 35 gr.
• chopped nutmeg - 3 gr.

1. Boil the rice separately in the usual way. In the second pan you need to place the cubes of pumpkin and cauliflower, pour in water and pour salt. Stew foods until soft.
2. Send the boiled vegetables and rice to the blender bowl. Get components of a homogeneous slurry. Pour the mashed potatoes into a thick-bottomed container, boil.
3. Turn off the stove, add homemade milk, chopped herbs and ground nutmeg. Stir the prepared soup thoroughly. Serve pumpkin puree with crunchy garlic croutons.

Pumpkin Puree with Bacon and Chicken

• chicken fillet - 350 gr.
• pumpkin (pulp) - 550 gr.
• chicken broth - 0.9 l.
• smoked bacon - 150 gr.
• carrots (small) - 2 pcs.
• olive oil - 25 gr.
• onion - 1 pc.
• salt - in fact
• parsley - 1 bunch
• sour cream - in fact

1. Breast should be cut into small slices, and onions - peeled and chopped in the usual way. Pour olive oil into a thick-walled container, send to the stove, heat it.
2. Throw chopped foods into the pan. Reduce heat, fry components until onion is transparent. Manipulation will take about 5-7 minutes.
3. Next chop the pumpkin and carrot, add to the total mass. Pour the ingredients into the broth. Cook for at least 20 minutes. If necessary, salt the composition.
4. Turn off the burner, immerse the blender in a pan, chop the food until it is puree. Reheat the soup if necessary.
5. Serve the dish with pre-fried slices of bacon. Garnish the mashed soup with fresh parsley. Put sour cream in a separate bowl.

Pumpkin and Shrimp Soup

• broth (vegetable) - 0.8 l.
• pumpkin pulp - 450 gr.
• shrimp - 220 gr.
• potatoes (medium) - 2 pcs.
• cream (fatty) - 130 ml.
• onion - 1 pc.
• chili pepper - 1 pc.
• vegetable oil - 50 gr.
• green onion - 15 gr.
• sugar - 15 gr.
• salt (sea) - 8 g.
• freshly ground pepper - 4 gr.

1. Chop the onions finely.Peel the root of the uniform, chop into the same cubes as pumpkin. Send the chopped products to a pan with a thick base. Pour in 30 g. oils.
2. Pour the broth into the container, simmer the products until softened for about 20-25 minutes. Next, the vegetables need to be passed through a blender and returned to the pan. Pour in the cream with the highest fat content.
3. Wait for the first bubbles to appear, add sugar, pepper and salt to taste. Stir the components with a wooden spatula. Simultaneously fry peeled shrimp in the remaining oil. Parry the seafood until golden brown.
4. Chop hot pepper finely, add to the pan along with the shrimp to the common foods. Cook soup for 2-3 minutes. Do not forget to stir the mass. Serve with fresh herbs.

Pumpkin and Leek Soup

• leek - 1 pc.
• pumpkin (pieces of pulp) - 850 gr.
• potatoes - 170 gr.
• olive oil - 60 gr.
• vegetable broth - 1 l.
• lemon (lime) juice - 25 ml.
• homemade sour cream - 90 gr.

1. Chop the potatoes and pumpkin pulp in the same way, and chop the onion with rings. Use a container with a thick bottom, pour olive oil into it. Heat the pan, toss the prepared vegetables.
2. Fry foods for about 10-12 minutes. Bring the onions to transparency, pumpkin and potatoes should find a golden crust. Next, pour the vegetable broth, close the lid, wait for the bubbles to appear.
3. The composition is stewed for another quarter hour. Turn off the stove, pepper if desired, sprinkle with citrus juice. Stir the dish, grind with a blender. Add sour cream, stir.

Fragrant pumpkin soup with tomatoes

• pumpkin (pre-prepared) - 0.8 kg.
• meaty tomatoes - 0.5 kg.
• basil (green) - 10 gr.
• onion - 1 pc.
• garlic - 3 prongs
• thyme - 7 gr.
• rosemary - 6 gr.
• broth (from meat) - 1.3 l.
• pumpkin seeds - 25 gr.
• white pepper - 4 gr.
• salt - 15 gr.

1. Heat the oven to 190 degrees, cut the pumpkin into large slices in parallel. Rinse and season the tomatoes. Chop the onion into 4 equal parts. Cover the pan with parchment, put the vegetables on it.
2. Sprinkle food with olive oil, place fragrant fresh herbs on top. Place the tray in the preheated oven. Set the timer for 35-40 minutes. During the manipulations, the baking sheet must be removed, and the products are sometimes mixed.
3. Remove cooked vegetables from the oven, remove from pan, discard herbs. Finely chop the cloves of garlic, peel the tomatoes. Send all the products to the blender bowl, chop the vegetables to a uniform consistency.
4. Mix the prepared mashed potatoes and meat broth in a common pan. Put the container with the contents on the stove, bring to a boil. Serve the dish, sprinkled with pepper and salt. Garnish the soup with peeled pumpkin seeds.

Porcini Pumpkin Soup

• pumpkin (prepared) - 550 gr.
• onions - 1 pc.
• olive oil - 55 gr.
• salt - in fact
• fried pumpkin seeds - optional
• dried porcini mushrooms - 20 gr.
• crackers - in fact

1. Cut the chopped pumpkin into random pieces. Soak dried mushrooms in a bowl of water for a quarter of an hour. Chop onions finely. After the set time has elapsed, move the mushrooms with the liquid into the pan.
2. Boil the product for half an hour after boiling. Separately, fry the onions and pumpkin slices in a pan with olive oil. Allocate manipulations no more than 5 minutes. Catch the mushrooms from the broth, add the vegetables. Add water if necessary.
3. The total amount of liquid should be about 250 ml. Boil the vegetables for about 6 minutes. Next, the mass with the broth is passed through a blender. Simultaneously fry the mushrooms in a pan with olive oil.
4. Pour the prepared pumpkin soup into portions, lay the toasted mushrooms on top. Sprinkle the dish with the oil in which the food was prepared. For a more expressive taste, you can season the mass with pumpkin seeds.

Nutmeg Pumpkin Soup

• butter - 120 gr.
• leek - 2 pcs.
• potato (large) - 1 pc.
• onions - 1 pc.
• pumpkin pulp (nutmeg variety) - 800 gr.
• carrots - 2 pcs.
• apple (sweet) - 1 pc.
• chicken broth - 1 l.
• white wine (dry) - 60 ml.
• cream (10% fat) - 130 ml.
• ground nutmeg - 4 gr.
• green onions - 35 gr.
• salt - 20 gr.

1. Place a suitable pan on the stove, add the required amount of oil. Heat the container, send chopped regular onions and leek into it. About 5 minutes, you need to simmer the vegetables until soft.
2. In parallel, cut the pulp of a pumpkin into pieces of a square shape. In the usual way, peel potatoes and an apple. Cut the food into slices. Preheat the chicken stock, send all prepared foods to boiling water.
3. As soon as the composition boils, reduce the power of the burner, cover with a lid. Continue cooking for about 20-25 minutes. Then grind the vegetables with a blender. Combine the gruel with the broth, salt.
4. It is also necessary to add ground pepper and nutmeg to the composition. Thoroughly mix the components, send to the stove for re-boiling. Serve the dish hot, sprinkle the soup with chopped green onions.

Pumpkin and Cheese Soup

• pumpkin slices - 650 gr.
• sour cream 20% - 120 gr.
• Parmesan cheese - 75 gr.
• cream - 180 gr.
• onion - 1 pc.
• salt - 14 gr.
• garlic - 4 cloves
• freshly ground hot pepper - 1 gr.
• olive oil - 90 ml.
• allspice - 2 gr.
• ground nutmeg - 3 gr.
• water - 0.4 l.

1. Grind the teeth of garlic and onions in a convenient way. Melt the butter in a suitable pan with a thick bottom provided. Send chopped products into a red-hot container, pass until ready.
2. Mix the finished pumpkin cubes into a common pan, fry the orange pulp until golden. Pour in purified water, wait for boiling. Cook foods at medium power for a quarter hour.
3. Grind food with a blender, bring to a boil again. Add nutmeg, salt, cream and pepper. Simmer the product on low heat for several minutes. Remove the composition from the stove, cover, wait 20 minutes.
4. In the allotted time, the soup will fully infuse and acquire the desired aroma. Pour the dish on serving plates, sprinkle with grated parmesan. Serve with homemade sour cream and croutons.

Multicooker Pumpkin Soup

• pumpkin pulp - 350 gr.
• carrots - 1 pc.
• onion - 2 pcs.
• potatoes - 3-4 pcs.
• garlic - 2 prongs
• cream - 0.35 l.
• vegetable oil - 25 ml.
• butter - 40 gr.
• sea ​​salt - in fact

1. Set the “Baking” mode on the multicooker, put the vegetables cut into small pieces into the bowl, pour the vegetable oil. Stir products, wait for the process to finish.
2. Next, put the household appliance in the "Extinguishing" mode, simmer products for about 1 hour. Grind the vegetables with a blender and pour into a pan.
3. Pour in fresh cream to the gruel, mix well. Warm the composition on the stove, avoid boiling. Serve pumpkin soup with fresh herbs and seeds.

Variety of puree soup with herbs and fragrant spices. Make sure that foods are carefully prepared. The meat must be separated by fibers and prevent bone from entering. After the formation of a puree mass, the soup is boiled again. Such a move will save the dish from souring.

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