15 Easy Pumpkin Puree Soups
Source: New Africa, AdobeStockIn autumn, pumpkins are sold practically everywhere and are quite inexpensive. It would be strange not to take advantage of this opportunity to prepare delicious seasonal dishes. Today, we want to share with you 15 of the best pumpkin puree soup recipes!
1. Creamy Pumpkin Puree Soup
Source: lobsterhouse.ruThe most classic and at the same time simple pumpkin puree soup recipe.
You will need: 500 g pumpkin, 300 ml cream, 1 carrot, 1 onion, 3 cloves garlic, 50 g butter, 20 ml olive oil, spices.
Preparation: Finely chop the onion and garlic, grate the carrot, and sauté until soft in olive oil. Add butter and diced pumpkin, and fry for another 7 minutes. Pour in water to just cover the vegetables, season the soup, and simmer for 15 minutes after boiling over low heat. Blend the soup until smooth, pour in the cream, bring it to a boil again, and remove from heat.
2. Pumpkin Puree Soup with Broth
Source: recept-borscha.ruChoose your preferred broth – meat, vegetable, or even mushroom.
You will need: 700 ml broth, 800 g pumpkin, 2 cloves garlic, 1 onion, 5 tbsp heavy cream, spices.
Preparation: Chop the onion and garlic and sauté them over high heat, stirring. Add diced pumpkin, season to taste, and fry for another couple of minutes. Pour in the broth, bring the soup to a boil, and simmer for 20 minutes over low heat. Blend everything until smooth, pour in the cream, stir, and bring the puree soup to a boil once more.
3. Pumpkin Puree Soup for Children
Source: sovkusom.ruThis puree soup recipe is suitable even for introducing solids to small children.
You will need: 250 g pumpkin, 1 potato, 1 carrot, 125 ml milk.
Preparation: Dice the pumpkin, potato, and carrot, cover with boiling water, and cook for 30 minutes until soft. Drain the water, puree the vegetables with milk, bring to a boil again, and cook the puree soup for another 5 minutes.
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4. Lenten Pumpkin Puree Soup
Source: 4tololo.ruFor spices, we recommend paprika, nutmeg, and coriander.
You will need: 1 kg pumpkin, 3 potatoes, 1 onion, 1 L vegetable broth, 1 sprig rosemary, spices.
Preparation: Dice all vegetables and stew them in a pan over medium heat until soft, adding water periodically. Towards the end, add spices and rosemary. Finally, remove the rosemary sprig and blend everything until smooth. Boil the broth, add the vegetable puree, stir, bring to a boil, and cook for another 5 minutes.
5. Pumpkin Puree Soup in a Multicooker
Source: fotoxcom.ruThis method is almost identical to cooking on a stovetop.
You will need: 350 g pumpkin, 3 potatoes, 1 onion, 100 ml cream, 1 carrot, 1 tbsp vegetable oil, herbs and spices.
Preparation: Heat vegetable oil in the multicooker. Roughly chop all vegetables, and set the frying mode for 15 minutes. Pour in 500 ml of water and set the “Stew” mode for another 15 minutes. Blend everything until smooth, mix with cream, season the puree soup, and serve with chopped herbs.
6. Roasted Pumpkin Puree Soup
Source: iprofiles.ruPumpkin for soup can be prepared in various ways, and here's one option.
You will need: 400 g pumpkin, 150 g carrots, 150 g onions, 100 ml 33% cream, 50 g butter, 3 tbsp olive oil, 1 tbsp Italian herbs, spices, 3 cloves garlic.
Preparation: Dice the pumpkin, mix with olive oil and herbs, and bake for 15 minutes in the oven at 200 degrees Celsius. Finely chop the onion and carrot, and sauté them in butter. At the end, add garlic and spices to taste. Add the pumpkin and a glass of water or broth, bring everything to a boil, and blend the soup until smooth. Pour in the cream, bring the soup to a boil again, and remove from heat.
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7. Pumpkin Puree Soup with Green Peas
Source: fantinomondello.caHere's an unusual combination for those who crave variety.
You will need: 150 g pumpkin, 300 g green peas, 1 onion, 200 ml cream, 300 ml water, 70 g hard cheese, 100 g bacon, spices.
Preparation: Finely chop the bacon, fry it, and set aside. In the same pan, sauté the finely chopped onion and pumpkin. Pour in water, and stew everything for 15 minutes over low heat. Add green peas and spices, and stew for another 5 minutes. Blend everything until smooth, add cream, and cook the soup for the last 3 minutes. Serve with bacon and grated cheese.
8. Pumpkin and Zucchini Puree Soup with Meatballs
Source: istockphoto.comTo make the puree soup light and diet-friendly, we'll use chicken meatballs.
You will need: 300 g pumpkin, 250 g zucchini, 200 g chicken fillet, 50 g onion, 2 tbsp breadcrumbs, 1 tbsp butter, 1 L water, spices and herbs.
Preparation: Dice the pumpkin and zucchini, and lightly sauté them in butter for 5 minutes. Pour in water, bring to a boil, cook the soup for 20 minutes, season, and blend until smooth. Separately, mince the chicken with onion, breadcrumbs, herbs, and spices. Form small meatballs. Bring the puree soup to a boil again, add the meatballs, and cook for another 10 minutes.
9. Pumpkin Puree Soup with Chicken and Persimmon
Source: zunews.comFruits rarely appear in first courses, but this recipe is worth it!
You will need: 200 g chicken fillet, 700 g pumpkin, 400 g persimmon, 200 g carrots, 120 g onion, 70 ml dry white wine, 1 tbsp wine vinegar, 1 L water, spices.
Preparation: Cover the chicken with water, boil until cooked, and set the cooked fillet aside. Roughly chop the onion and sauté until translucent. Add diced carrots and pumpkin, and fry for another 10-12 minutes. Pour in the wine, stew for a couple more minutes, and then pour in the broth.
Bring the soup to a boil, add the chopped chicken, and cook everything for another 20 minutes. Add spices and chopped persimmon, mix well, and blend everything until smooth. Finally, bring the puree soup to a boil again, add wine vinegar, and remove from heat.
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10. Pumpkin Puree Soup with Porcini Mushrooms
Source: vkusnoclub.ruFor this puree soup, you'll need dried mushrooms, so it can be prepared any time of year.
You will need: 500 g pumpkin, 1 onion, 50 ml olive oil, 15 g dried porcini mushrooms, spices, croutons.
Preparation: Soak the mushrooms in 200 ml of water for 15 minutes, then boil for half an hour. Dice the pumpkin, finely chop the onion, and sauté everything for about 7 minutes. Remove the mushrooms from the broth, set aside, and add a little more water. Add the vegetables to the broth, and stew for 7-8 minutes, then blend everything until smooth. Lightly fry the mushrooms during this time. Season the soup, pour into bowls, and add mushrooms with croutons.
11. Pumpkin Puree Soup with Ginger and Chili Pepper
Source: ria.ruThe most warming pumpkin puree soup in this collection of recipes!
You will need: 750 g pumpkin, 1 carrot, 40 g ginger, 1 bell pepper, 1 chili pepper, 80 g celery root, 2 cloves garlic, 1 L water, spices, pumpkin seeds.
Preparation: Dice all vegetables, finely chop garlic, chili, and ginger, and sauté everything together, except the pumpkin, for 15 minutes, stirring. Cover the pumpkin with water, bring to a boil, and cook for 15 minutes. Add the sautéed vegetables, and cook everything together for another 5-10 minutes. Blend the soup until smooth, season to taste, and sprinkle with pumpkin seeds before serving.
12. Pumpkin Puree Soup with Beans and Sausages
Source: kvashenaya-kapusta.ruEven a vegetable puree soup can be very hearty.
You will need: 1 onion, 100 g hunting sausages, 1/2 cup beans, 300 g pumpkin, 1 tbsp lemon juice, 1/2 chili pepper, 1 pinch cinnamon, 1 tsp cumin, 3 cloves garlic, spices.
Preparation: Soak the beans overnight in advance and boil until cooked. Slice the hunting sausages, fry them until golden brown, and set aside. Finely chop the onion, and sauté until soft in the same pan. Add garlic, chili, and all spices, and fry for another couple of minutes.
Add diced pumpkin and cover the soup with water, so it just barely covers the vegetables. Bring the soup to a boil, cook for about 20 minutes, add half of the beans, and blend everything until smooth. Season again and serve the puree soup with sausages and the remaining beans.
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13. Pumpkin Puree Soup with Lentils
Source: recept-borscha.ruIt's best to use red lentils for a brighter and more beautiful color.
You will need: 300 g pumpkin, 1 carrot, 1 zucchini, 1 potato, 100 g lentils, 1/2 onion, 1 sprig rosemary, 100 g hard cheese, spices, croutons.
Preparation: Finely chop the onion and garlic, and sauté them for a couple of minutes. Roughly chop the remaining vegetables, add them to the pan, and fry until golden with rosemary. Add lentils, remove the rosemary, season, and stir. Pour in water to cover everything by 2 cm, and cook the soup under a lid until tender for about half an hour. Blend it until smooth and serve with croutons and grated cheese.
14. Pumpkin Puree Soup with Tomatoes and Celery
Source: in.pinterest.comA completely vegan and lenten recipe, and also low-calorie.
You will need: 500 g pumpkin, 2 celery stalks, 2 cloves garlic, 1 onion, 1 tomato, 500 ml boiling water, spices.
Preparation: Finely chop celery, onion, and garlic, and dice the pumpkin larger. Pour boiling water over the tomato, peel it, and also dice it. Sauté celery, onion, and garlic for 5 minutes, stirring. Add pumpkin, and fry for another 5 minutes. Add tomato and spices, and stew for about 10 minutes over medium heat. Pour in water, bring the soup to a boil, and cook under a lid until the pumpkin is soft. Puree the soup with a blender, and season to taste.
15. Pumpkin Puree Soup with Shrimp
Source: mobillegends.netLarge king prawns would be best for this.
You will need: 1/2 medium pumpkin, 200 ml 20% cream, 10 large shrimp, 3 cloves garlic, 50 g butter, spices.
Preparation: Dice the pumpkin, cover with water, boil until soft, and mash it into a puree with a small amount of broth and cream. Season to taste. Sauté peeled shrimp with garlic in butter. Pour the soup into bowls and add the shrimp.
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