TOP 4 recipes with photos of pumpkin cream soup at home. Cooking secrets and tips. Video recipes.
Pumpkin is a bright and fabulous vegetable that is a real symbol of golden autumn. It is juicy, sweet and is a real storehouse of vitamins and minerals. It grows well in our latitudes, so many different bright and interesting dishes are prepared from it. In this article, we will learn how to make delicious pumpkin cream soup in different variations.
Cooking secrets and tips
- You can make pumpkin cream soup in water or broth (vegetable, mushroom, meat). For a richer taste, add a bouillon cube - vegetable or meat - to the soup.
- For satiety, add pasta, cereals (rice, millet, yachka, bulgur, couscous, chickpeas), vegetables. If you want the soup to have a pumpkin color, it will not be superfluous to add carrots. But you can also make soup with one main ingredient.
- If not enough pumpkin, add potatoes. It will add thickness to the first dish, while not adding a strong taste.
- Pumpkin soup will acquire tenderness and creaminess if you add cheese, cream, milk or white flour Bechamel sauce. Foods will make the dish more tender and satisfying.
- In finished form, the products are ground through a fine sieve or whipped with a blender in mashed potatoes. The thickness of the soup should be like sour cream. Although this is a matter of taste and the soup can be diluted with liquid to the desired thickness.
- For beauty and taste, it will not be superfluous to put topping on a plate when serving cream soup. An invariable option is white or black bread croutons, various herbs (parsley, dill), various nuts, and of course, fried pumpkin or sunflower seeds. You can also add smoked meats: toasted bacon or hunting sausages.
Pumpkin cream soup with garlic croutons
Even on the rainy and frosty day, such a bright sunny soup will delight you with taste, texture and nutritional value. And croutons in garlic oil will appeal to even the most sophisticated gourmets.
- Caloric content per 100 g - 115 kcal.
- Servings - 4
- Cooking time - 1 hour
Ingredients:
- Pumpkin - 500 g
- Onions - 1 pc.
- Potatoes - 2 pcs.
- Vegetable oil - for frying
- Carrots - 1 pc.
- Garlic - 2 cloves
- White bread - 1 loaf
- Greens - for serving
- Salt to taste
Preparation of pumpkin cream soup with garlic croutons:
- Peel the potatoes, cut into cubes and place in boiling water. Season with salt to taste.
- Cut the peeled onions into half rings, and grate the carrots on a coarse grater. Saute vegetables in a skillet in oil until golden brown. Send the frying to the pot with the potatoes. Cover everything with water and cook for 10 minutes.
- Peel the pumpkin with seeds, cut into large pieces and sprinkle with vegetable oil. Place it on a baking sheet and bake in the oven at 180 ° C for 20 minutes. Send the baked pumpkin to the vegetables, and boil for 5 minutes.
- Then grind the food with an immersion blender until smooth.
- Along with the pumpkin, dry the croutons in the oven. To do this, crush the garlic through a press and pour in a small amount of vegetable oil. Let it sit for 10 minutes for the oil to take on a garlic flavor. Cut the bread into small cubes, mix with butter and send to fry in the oven.
- Serve creamy pumpkin soup garnished with chopped herbs and garlic croutons.
Creamy Pumpkin Cream Soup
Bright, sunny and golden pumpkin cream soup, it will cheer you up with just one look. It is prepared quickly, while it has a delicate creamy taste and will delight you with its rich vitamin composition.
Ingredients:
- Pumpkin - 1 kg
- Water - 1 l
- Onions - 1 pc.
- Garlic - 1 clove
- Butter - 50 g
- Cream 30% fat - 100 ml
- Vegetable oil - 2 tablespoons
- Salt to taste
- Sugar - 0.3 tsp
- Bacon - 100g to serve
- Ground black pepper - a pinch
Making Creamy Pumpkin Cream Soup:
- Peel the onion, chop finely and place in a saucepan with heated butter and vegetable oil. Season with salt, pepper and sauté over low heat until transparent.
- Peel the garlic, pass it through a garlic extractor and fry with the onion for 1 minute.
- Wash the pumpkin, peel, remove the insides with seeds, cut into slices and add to the pan.
- Sprinkle the food with a pinch of sugar and fry for 5 minutes, stirring occasionally.
- Pour the water over the food, bring to a boil and simmer for 20 minutes until the pumpkin is soft.
- Puree the finished soup with a blender and pour in the cream. Season to taste with salt and pepper and stir.
- Garnish the creamy pumpkin soup with slices of fried bacon when serving.
- To sauté bacon, slice it thinly, place in a dry skillet and fry it without oil until golden brown.
Creamy mushroom soup with pumpkin and pumpkin seeds
Thanks to the simplicity of preparation and the exquisite taste of pumpkin mushroom cream soup, it will definitely fit into a home diet. A huge number of tastes, benefits and even the ability to "hide" healthy products that children do not like very much.
Ingredients:
- Pumpkin - 500 g
- Dried porcini mushrooms - 50 g
- Peeled pumpkin seeds - 50 g
- Potatoes - 2 pcs.
- Carrots - 1 pc.
- Onions - 1 pc.
- Butter - 50 g
- Salt - 1 tsp
- Ground black pepper - a pinch
Cooking creamy mushroom soup with pumpkin and pumpkin seeds:
- Fill the mushrooms with hot water, cover with a lid and leave for half an hour to swell. Then carefully remove them from the brine, cut into pieces and fry in a pan in butter. Transfer the finished mushrooms to a plate.
- Peel the onions and carrots, cut into small pieces and fry in a pan where the mushrooms were fried. Add a little butter if needed. Transfer the vegetables to the cooking pot and pour all the oil from the pan.
- Peel the potatoes and pumpkin, chop and send to the pan. Strain the mushroom brine through fine filtration and pour over the vegetables. Season with salt, pepper and cook for 10 minutes.
- Then puree the food with a blender until smooth and put the fried mushrooms in a saucepan. If necessary, add water to the soup to dilute it to the desired consistency.
- Season with salt and pepper and simmer for 10 minutes. Arrange the ready-made cream of mushroom soup on plates and garnish with fried pumpkin seeds.
Creamy milk soup with pumpkin and nuts
Pumpkin soup has not yet been prepared as simply as in the suggested recipe. All you need is to boil the vegetables in milk and beat with a blender. Delicate taste and positive emotions are guaranteed.
Ingredients:
- Pumpkin - 400 g
- Carrots - 2 pcs.
- Milk - 500 ml
- Salt - 0.5 tsp
- Ground black pepper - a pinch
- Walnuts - 50g to serve
Making Creamy Milk Soup with Pumpkin and Nuts:
- Peel the carrots, cut into half circles and place in a saucepan.
- Peel the pumpkin of the peel, seeds and fibers. Cut them into cubes the same size as the carrots and place them in a saucepan with the carrots.
- Season the food with salt and cover with milk so that all the vegetables are covered.
- Place the saucepan on the stove, boil and simmer until tender, covered over low heat.
- Blend the finished vegetable soup with a blender to get a homogeneous consistency. If the soup is very thick, add a little milk and boil.
- Pour the pumpkin creamy milk soup into bowls and add the toasted walnuts to taste.
