Pumpkin is a very useful autumn vegetable, the bright orange pulp of which has a specific, slightly sweet taste. It is very popular among domestic chefs and serves as an excellent basis for the preparation of salads, pastries, first and second courses. In today's article, we will tell you how to make pumpkin cream soup.
With celery
Using the technology described below, a light, low-calorie first course with notes of Mediterranean cuisine is obtained. It will surely appeal to those who are forced to adhere to a diet in order to lose a few extra pounds. To cook a similar soup, you will need:
- 500 g of peeled pumpkin pulp.
- 2 stalks of celery.
- Small onion.
- 2 cloves of garlic.
- Ripe tomato.
- 500 ml of filtered water.
- 1 tbsp. l olive oil.
- Salt and chili.
Preparing a diet pumpkin cream soup is quite simple. For starters, onions, celery and garlic are passaged in a saucepan, greased with warmed olive oil. After some time, sliced pumpkin and peeled tomato are added to them. All this is seasoned with ground chilli, stewed for a short time on low heat and poured with water. After a quarter of an hour, the vegetables are removed from the stewpan, cooled, whisked with a blender, combined with broth, salted and heated for several minutes on the included stove.
With cream
Fans of thick first courses will surely appreciate another interesting recipe. Cream of pumpkin soup with cream has a delicate texture and a pleasant, moderately spicy taste. To prepare it you will need:
- Small onion.
- 200 ml of 15% cream.
- 300 g of peeled pumpkin.
- 2 cloves of garlic.
- Olive oil.
- Salt, ginger, nutmeg and hot pepper.
- Fried bacon, pumpkin seeds and greens (for decoration).
Onions and garlic are passaged in warmed olive oil. Once they become transparent, slices of pumpkin are added to them. After a couple of minutes, celery and a small amount of boiling water are sent to the vegetables. All this is not long extinguished in an open vessel. The steamed components are mashed, poured with hot cream, salted, seasoned with spices and boiled over low heat. Before serving, each serving is decorated with greens, fried bacon and seeds.
With potatoes and apples
This unusual pumpkin cream soup with cream will not go unnoticed by connoisseurs of delicious first courses. It has a delicate texture, a pleasant aroma and a slightly sweet taste. To prepare it you will need:
- 600 g of peeled pumpkin.
- 300 g of potatoes.
- 150 g of sweet and sour apples.
- 30 g onion.
- 200 ml of 15% cream.
- 600 ml of purified water.
- 1 tsp ground paprika.
- ½ tsp nutmeg.
- Salt, granulated sugar, black pepper and dried herbs.
Pumpkin, apples and potatoes are cut into small pieces, put in a thick-bottomed bowl, pour 150 ml of water and boil over low heat. Almost immediately, a peeled onion is added to the common pan. The softened vegetables are removed from the broth and slightly cooled. The onion is discarded, and the remaining components are mashed and poured with hot cream diluted with the remaining warm water. All this is salted, seasoned with spices and boiled for a short time on low heat.
With lemon zest
This simple pumpkin cream soup recipe uses a minimal set of ingredients. Despite the straightforward composition, the dish prepared according to it turns out to be quite tasty and aromatic. To cook a similar dinner, you will need:
- 50 g of butter.
- 150 g of peeled pumpkin.
- 500 ml cream.
- Salt, water and zest of half a lemon.
You need to start the process with pumpkin processing. It is washed, cut into slices, poured with a small amount of settled water and stewed in a closed saucepan. The softened vegetable is ground in mashed potatoes, combined with butter and brought to a boil. All this is salted and supplemented with chopped lemon peel. Before serving, the dish is slightly cooled and diluted with cream.
With cheese and carrots
Fans of hearty homemade meals are advised to pay attention to another simple recipe. You will be able to familiarize yourself with a photo of pumpkin cream soup a little later, and now we find out what is included in it. To prepare such a dish you will need:
- 100 g of Dutch cheese.
- 500 g of pumpkin pulp.
- 200 ml of heavy cream.
- 2 medium onions.
- 2 medium-sized carrots.
- 50 g of good butter.
- Zest of half an orange.
- 2 bunches of cilantro.
- Juice and zest of half a lemon.
- 2 stalks of celery.
- 5 peas of black pepper.
- 3 lavrushki.
- Clove of garlic.
- 1.5 liters of filtered water.
- Sea salt, olive oil and white pepper.
First of all, you need to do the cooking of the broth. For this, two carrots, celery, onion, garlic, lavrushka, part of cilantro and pepper are sent to a pan filled with one and a half liters of water. All this is boiled for ten minutes, and then removed from the stove and filtered. In the resulting broth add pureed pumpkin, previously stewed with the remaining onion, sautéed in a mixture of butter and olive oil. Ready soup is slightly salted and supplemented with lemon juice, citrus peel, chopped cilantro, cream and grated cheese.
With turnips
This hearty, warming cream of pumpkin soup will be a good option for an autumn family dinner. It has a pleasant orange tint and a uniform smooth consistency. To prepare it, you will need:
- 1.5 liters of fresh broth.
- 400 g of pumpkin.
- 200 g turnip.
- Large carrot.
- 2 medium potatoes.
- 150 g butter (50 g for frying, the rest for croutons).
- 2/3 glasses of dry white wine.
- ½ baguette.
- ½ cup 33% cream.
- Salt and seasoning.
The chopped onions are sautéed in butter, and then poured with wine and stewed for a short time over medium heat. In a minute, slices of potatoes, slices of pumpkin and turnip sticks are added to it. Vegetables are poured with broth and boiled in a sealed container for an hour, not forgetting to salt. As soon as they soften, they are turned into mashed potatoes, seasoned with spices and combined with cream. A practically prepared dish is briefly heated over low heat and served with croutons made of baguette fried in the remaining oil.
With brandy
Using the method described below, we get a very rich, slightly island pumpkin cream soup. A photo of the dish itself will be presented below, and now we will find out what is required for its preparation. This time you should have at hand:
- 400 g raw pumpkin.
- 50 g of onions.
- 20 g butter.
- 10 g of garlic.
- 50 ml brandy.
- 40 ml of olive oil.
- 100 ml of 15% cream.
- 3 tbsp. l pumpkin seeds.
- Salt and hot pepper.
Onions and garlic are passaged in a mixture of olive and butter. If desired, add a little hot pepper to them. A few minutes later, slices of pumpkin are laid out there. As soon as the vegetables are slightly softened, brandy is poured onto them. After evaporation of the alcohol, all this is salted and boiled in a small amount of water. Stewed vegetables are crushed with a blender, supplemented with hot cream and simmer for a short time on low heat. Before serving, each serving is decorated with pumpkin seeds.
With rice
This nutritious and very healthy cream of pumpkin soup is equally good for both the children's and adult menus. To fill your loved ones with a delicious dinner, you will need:
- 2 l of water or fresh chicken stock.
- 300 g of peeled pumpkin pulp.
- 2 medium-sized carrots.
- 3 medium potatoes.
- A glass of 20% cream.
- 1/3 cup dry rice.
- Packing rye crackers, salt and seasonings.
Pieces of vegetables are loaded into a pot with boiling broth and boiled until soft. Then they are removed from the pan and mashed in mashed potatoes along with heat-treated rice. The resulting mass is salted, seasoned with spices, diluted with cream and warm briefly over moderate heat. Serve a dish with rye crackers.
With mushrooms
This fragrant and interesting pumpkin cream soup will not go unnoticed by lovers of delicious dishes. It has a very delicate, uniform texture and delicious taste. To timely submit it to a family dinner, you will need:
- 1.5 liters of filtered water.
- 500 g of peeled pumpkin pulp.
- Bell pepper.
- Medium-sized carrot.
- Medium Potato.
- 200 g of any pickled mushrooms.
- Salt, refined oil and a mixture of peppers.
Slices of potatoes are loaded into a pan filled with salted boiling water and boiled over low heat. As soon as they are almost ready, add to them a frying of pumpkin, onions, carrots and sweet pepper. All this is languishing in a closed vessel, and after a quarter of an hour, they are removed from the pan and turned into mashed potatoes. The resulting vegetable gruel is diluted with broth, salted, pepper and briefly heated on the stove. Before serving, each serving is supplemented with pickled mushrooms, slightly browned in refined oil.
With seafood
To prepare this pumpkin cream soup, it is advisable to use large, tiger shrimps. As they will become the best decoration of this dish. Also for cooking such a dinner you will need:
- 500 g of peeled pumpkin pulp.
- Medium carrot.
- A small onion.
- 3 cloves of garlic.
- 80 ml of 20% cream.
- Selected Egg.
- 1.5 g of sesame seeds.
- 3 large tiger prawns.
- 30 g unsalted butter.
- 1.5 liters of boiled defended water.
- A loaf of fresh round bread.
- Salt, rosemary and refined oil (preferably corn).
First of all, you need to do some bread. The upper part is carefully cut from it and the crumb is removed. The resulting workpiece from the inside is greased with a beaten egg and briefly sent to a heated oven. Four minutes later, it is removed from the oven and put aside.
Shredded onions and carrots are sautéed in vegetable oil, and then spread in a small saucepan and supplemented with crushed garlic. Slices of pumpkin are sent there and the water is poured. All this is boiled until soft vegetables, and then filtered. Pumpkin, onion, garlic and carrots are mashed, salted, supplemented with rosemary, diluted with cream and heated briefly on the stove. The finished soup is poured into the processed bread loaf, decorated with heat-treated shrimp, supplemented with sesame seeds and covered with a chopped top. Serve it hot right in this bowl.