10 Pumpkin soup with bright color, taste and aroma

1. Pumpkin soup with sour cream

Ingredients

• 1 onion;
• 2 garlic cloves;
• 2 carrots;
• 1-2 tablespoons of olive oil;
• salt - to taste;
• ground black pepper - to taste;
• 800 g of pumpkin pulp;
• 1 liter water;
• 150 g of cream + bit for decoration;
• ground nutmeg - to taste;
• peeled pumpkin seeds - for decoration.

preparation

Chop the onion and garlic, cut carrots into small pieces. Put the vegetables in a pan with hot oil. Stir fry them over medium heat for 5-7 minutes, until soft. Season with salt and pepper.

Cut the pumpkin into small cubes and return to the pot. Pour the vegetables with boiling water. Cook for 20-30 minutes until the pumpkin is tender.

Pyuriruyte soup blender. Add sour cream, salt and nutmeg and mix well. Bring the soup to a boil and remove from heat. Before serving, garnish with sour cream and pumpkin seeds.

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2. Soup with baked pumpkin and chicken meatballs

Ingredients

• 1 pumpkin 1-1½ kg weight;
• 450 grams of chicken forcemeat;
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• 1½ bulbs;
• 5 garlic cloves;
• 1 egg;
• 50 g of bread crumbs;
• a few tablespoons of olive oil;
• salt - to taste;
• ground black pepper - to taste;
• ½ teaspoon of dried oregano;
• ½ teaspoon ground paprika;
• pinch of ground cloves;
• a few sprigs of parsley;
• 500 mL chicken broth;
• 60 mL of whipping cream.

preparation

Put the whole pumpkin on a baking sheet, the laid parchment. Place in a preheated 220 ° C oven for about one hour or slightly longer. The pumpkin should be soft. Remove it from the oven and cool.

Add the stuffing ½ finely chopped onions, chopped garlic cloves 3, beaten egg, crumbs, 2 teaspoons of butter, salt, pepper, oregano, paprika, cloves and some chopped parsley. Mix well by hand.

Form meatballs from it and place on baking sheet, the laid parchment. Put it in the fridge for 15-20 minutes. Then sprinkle meatballs oil and bake at 200 ° C until ready for about 20 minutes.

Cut the cooled pumpkin in half and scrape out of her flesh. Put her in a deep container, add the broth and pyuriruyte blender. Finely chop the remaining onion and garlic and fry in a pan with hot oil.

Add pumpkin mixture into the pan, cream, salt and pepper. Simmer the soup over medium heat for 10 minutes, and if desired pyuriruyte it again. Before serving, put in a bowl of soup, meatballs and sprinkle with chopped parsley.

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3. Soup with pumpkin, beans and celery

Ingredients

• 1-2 celery petiole;
• 1 onion;
• 1 clove of garlic;
• 500 g of pumpkin pulp;
• 3 tablespoons olive oil;
• 200 g of chopped tomatoes in brine;
• 900 ml of beef broth;
• 200 g of canned white beans;
• salt - to taste;
• ground black pepper - to taste.

preparation

Slice the celery thin slices, onion and garlic - small cubes and pumpkin - large.

Place the pot over medium heat and heat oil in it. Fry the celery a couple of minutes, add the onion and garlic and cook, stirring, for 5-7 minutes more.

Put the pumpkin and tomatoes and simmer for 5 minutes. Pour the stock and bring it to the boil. A little turn down the heat and simmer for about another 20 minutes until the pumpkin is tender.

Toss beans into the soup and cook for a few minutes so she warmed. Add salt and pepper and mix well.

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4. Pumpkin soup with apples

Ingredients

• 1 onion;
• 1 celery;
• 1 carrot;
• 2 tablespoons butter;
• 900 g pulp of the pumpkin;
• 300 g of purified green apples;
• 700 ml vegetable or chicken broth;
• 250 ml of water;
• salt - to taste;
• ground black pepper - to taste;
• ground cinnamon - to taste;
• ground nutmeg - to taste;
• a few sprigs of parsley or green onions feathers.

preparation

Slice the onion, celery and carrots into small cubes. In a saucepan, melt butter over medium heat. Put the prepared vegetables and cook, stirring occasionally, 5 minutes.

Cut small pieces of pumpkin and apples and toss them in the pan and pour the broth and water. Bring to the boil, reduce heat and cook the lid about 30 minutes. Ingredients should be soft.

Pyuriruyte soup blender. Season with salt, pepper, cinnamon and nutmeg. Before serving, sprinkle with chopped herbs soup.

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5. Spicy pumpkin soup with lentils and coconut milk

Ingredients

• 800 g of pumpkin pulp;
• 2-3 carrots;
• 1 tablespoon olive oil;
• 1 tablespoon curry;
• 100 g red lentils;
• 700 ml of water or vegetable broth;
• 400 ml coconut milk;
• salt - to taste;
• ground black pepper - to taste;
• a few sprigs of cilantro.

preparation

Cut the pumpkin and carrots into small pieces. In a saucepan, heat the oil over medium heat. Put the vegetables and cook, stirring a couple of minutes. Add the curry, stir and cook for another minute.

Throw the lentil in a pot, pour water or broth, and coconut milk. Mix well and bring to a boil. Reduce heat and simmer for 15-20 minutes until all ingredients are soft.

Pyuriruyte soup blender. Season with salt and pepper. Before serving, sprinkle the soup with pepper and garnish with coriander leaves.

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6. Pumpkin soup with orange

Ingredients

• 1 onion;
• 400 g of pumpkin pulp;
• 4-5 cloves of garlic;
• 2 tablespoons olive oil;
• 500 ml of water;
• 1 orange;
• ground nutmeg - to taste;
• ground ginger - to taste;
• salt - to taste;
• ground black pepper - to taste;
• 60 ml whipping cream + bit for decoration;
• peeled pumpkin seeds - for decoration.

preparation

Cut the onion into small cubes and pumpkin - small pieces. Crush the garlic. In a saucepan, heat the oil over medium heat. Fry the onion and garlic until golden brown.

Put the pumpkin, stir and cover with water. Bring to a boil and simmer, covered over medium heat for 20-30 minutes. The pumpkin should be soft.

Grate the orange zest on a fine grater and squeeze the juice from the fruit. Add to the soup nutmeg, ginger, salt, pepper, orange juice and zest, almost all.

Pyuriruyte soup blender. Pour in the cream and mix thoroughly. Before serving, pour the soup with cream and sprinkle with orange peel and pumpkin seeds.

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7. Soup with pumpkin, potato and ginger

Ingredients

• 1 clove of garlic;
• a small piece of fresh ginger;
• 1-2 tablespoons of vegetable oil;
• 400 g of pumpkin pulp;
• 1 onion;
• 50 ml of soy sauce;
• 1½-2 liters of water;
• 300 g of potato;
• salt - to taste;
• ground black pepper - to taste;
• a few sprigs of dill;
• a few sprigs of parsley.

preparation

Cut the garlic into thin slices and finely grate the peeled ginger. Lightly fry them in a pan with hot oil and reload at the plate.

Cut the pumpkin into large cubes, and onion - small. Throw in a frying pan and cook, stirring occasionally, until golden brown. Add the garlic, ginger and soy sauce. Bring to a boil and remove the pan from the heat.

The pot boil water. Cut potatoes are peeled and diced large drop in the water along with the fried ingredients. Season with salt and pepper.

Bring the soup to a boil and simmer until the pumpkin and potatoes are tender. At the end of cooking, add to the soup with chopped herbs.

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8. Pumpkin cream soup with mushrooms

Ingredients

• 500 g of pumpkin pulp;
• 2 garlic cloves;
• 150-200 ml of water;
• 1 onion;
• 200 g mushrooms;
• 1 tablespoon olive oil;
• 100 mL of cream, 10% fat;
• salt - to taste;
• ground black pepper - to taste;
• a few sprigs of parsley.

preparation

Chop the pumpkin into small pieces and chop the garlic. Put them in a saucepan, cover with water and simmer until the pumpkin soft, about 20-30 minutes.

Cut the onion into small cubes and mushrooms - thin slices. In a frying pan heat the oil and gently fry the onion. Add the mushrooms and cook, stirring occasionally, until the liquid has evaporated.

Put the mushrooms and onions in a pan with a pumpkin. Leave a few mushrooms for decoration. Pyuriruyte soup blender. Add the cream, salt and pepper and stir. Bring to boiling soup at moderate heat.

Before serving, garnish the soup mushrooms and parsley leaves.

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9. Spicy pumpkin soup with pears

Ingredients

• 700 g of pumpkin pulp;
• 3 tablespoons olive oil;
• 1 teaspoon of butter;
• 1 onion;
• 2½ teaspoon curry spoon;
• ½ teaspoon ground ginger;
• ground nutmeg - to taste;
• Pears 450 g (weight in purified form) + 1 pear for decoration;
• 360 ml of water;
• 240 ml pear nectar;
• 950 ml of chicken or vegetable broth;
• salt - to taste;
• ground black pepper - to taste;
• 60 mL of whipping cream.

preparation

Cut the pumpkin into small cubes. In a saucepan over high heat, heat the 2 tablespoons of olive oil and a spoonful of butter. Portions pumpkin fry until golden brown on all sides. Put on a plate.

Heat the pan in the remaining olive oil. Sauté chopped onions over medium heat until soft. Add curry, ginger and nutmeg, stir and cook for a couple of minutes.

Peel pears from the seeds and peel, cut into small pieces and place in the bow. Stir and fry for a few minutes. Add pumpkin, water, pear nectar, broth, salt and pepper. Bring to boiling soup on high heat. Then reduce it, cover the pan with a lid and simmer for about 30 minutes.

Pyuriruyte soup blender, pour in the cream and mix. Before serving, garnish with slices of pear soup.

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10. Vegetable soup with pumpkin and cream

Ingredients

• 1 onion;
• 1 carrot;
• 1 tablespoon olive oil;
• 1 small zucchini;
• 1 paprika;
• 400 g of pumpkin pulp;
• 1-2 tomatoes;
• 3 celery petiole;
• 1½-2 liters of water;
• salt - to taste;
• universal seasoning - to taste;
• 250 mL of cream, 10% fat;
• 3 garlic cloves;
• a few sprigs of dill;
• few feathers green onions.

preparation

Chop the onions and grate large pieces of carrot on a coarse grater. Put the vegetables in a pan with hot oil and lightly fry.

Clean the zucchini and pepper from seed. Cut the pumpkin and zucchini into large cubes and pepper, tomato and celery - smaller pieces.

In a saucepan, boil the water and place to get all the prepared ingredients. Throw salt and versatile seasoning mix and cook for a few minutes. Pour the cream soup and bring to a boil.

Simmer the soup until tender vegetables. At the end of cooking add the chopped garlic. Before serving, sprinkle the soup with chopped herbs.

see also

• What to cook pumpkin 7 is very tasty and healthy dishes →
• How to cook a delicious pumpkin juice for the winter →
• 6 beautiful recipes from pumpkin jam →