Pumpkin soup puree


Many people try to keep track of their food by eating only healthy foods. But in most cases, such dishes are quite modest and do not have high taste qualities. But there are many options for cooking not only healthy, but also incredibly delicious breakfasts, lunches and dinners. One of them is the puree soup of mashed potatoes, the recipe of which is extremely simple.

Is it worth pumping soup from a pumpkin?

Pumpkin soup puree recipes

As you know, pumpkin is a unique garden crop, combining a huge amount of vitamins, minerals and other nutrients. In particular, this fruit contains a large amount of beta-carotene, the prototype of vitamin A. In order for it to be fully absorbed by the body, it must be consumed along with fats. That is why the pumpkin is so useful to eat in the soup, which is added to the butter or cream.

In addition, the delicate creamy consistency of the dish easily saturates without overloading the gastrointestinal tract, which is very important for baby and dietary food. Pumpkin soup is a rich taste and maximum benefit.

Cooking Pumpkin Puree Soup

Bright and fragrant pumpkin cream soup can be prepared in a variety of ways, with the addition of interesting ingredients and spices. But the classic recipe, the easiest and fastest, everyone should know.

Classic recipe

The most common soup from the "Queen of Autumn" will delight you with a delicate sweet taste and amazing aroma.

Pumpkin Soup Mash: A Classic Recipe


  • pumpkin - 400 g;
  • carrots - 2 pcs .;
  • potatoes - 2-3 pcs .;
  • chicken broth - 1 l;
  • onions - 1 pc .;
  • garlic - 1 clove;
  • celery - 1 stalk;
  • salt, vegetable oil.


  1. Wash the pumpkin well, peel it off with a sharp knife and remove the seeds. Do not throw them out, they still need.
  2. Cut the fruit into slices.
  3. Randomly chop the potatoes and carrots.
  4. Put all the vegetables in the pan and pour the broth (you can simply boiling water).
  5. Salt and leave to boil for 20-30 minutes under the lid.
  6. At this time, chop finely the celery, onion and garlic and save in oil.
  7. Put the fry in the pan.
  8. When the vegetables are ready, punch them with a blender to a very smooth, creamy state.
  9. Fry the seeds extracted from the fruit and garnish the soup with them.

Optionally, in this soup you can add a little cheese and punch again with a blender.

Dietary soup

Pumpkin - low-calorie product with a large amount of nutrients, so it can be used for diet. Especially good is such a light soup for people with diseases of the gastrointestinal tract. A minimum of ingredients in the composition will allow you to feast on a dish in the post and fit vegetarians.

Pumpkin soup puree: dietary recipe


  • pumpkin - 400 g;
  • onions - 1 pc .;
  • ground ginger - 0.5 tsp;
  • salt.


  1. Peel the pumpkin and cut into small cubes.
  2. Place the pieces in a saucepan and cover with a glass of water. Stew without oil under a lid for 20 minutes.
  3. Chop the onion and add to the pumpkin. Put out another 10 minutes.
  4. Add ginger - it will give the dish a unique taste.
  5. When the pumpkin is soft and highlight the juice, whisk it with a blender until mashed.
  6. If desired, decorate the dish with low-fat sour cream and greens.

Very simple low-fat soup is ready. In the dietary dish, be sure to add ginger: it speeds up the metabolism.

Cooking for children: recipe with milk or cream

At the stage of growth and development of the child is extremely necessary substances contained in the pumpkin. For baby food, it is better to use a nutmeg vegetable: it has a sweet taste. Your baby will gladly eat this delicate, colorful and healthy soup. It should be diluted with milk or liquid cream.

Pumpkin soup puree for children


  • pumpkin - 200 g;
  • potatoes - 1 pc .;
  • carrots - 1 pc .;
  • milk or cream - 100 ml;
  • sea ​​salt.


  1. Peel the vegetables and cut into small pieces.
  2. Put boiled carrots and potatoes in boiling water, and a pumpkin in a few minutes.
  3. Salt and boil for 30 minutes.
  4. Cooked vegetables punch blender.
  5. Pour in the milk and bring to the boil again, stirring.

Feed this soup baby 1-2 times a week.


  1. Chop the onion and fry a little in the olive oil in a saucepan.
  2. Cut the potatoes into small slices and add to the saucepan.
  3. Cut the peeled pumpkin into cubes and add to the potatoes.
  4. After a few minutes of roasting, pour boiling water over (so that it covers the vegetables a little) and leave to stew for 20 minutes until the water boils away.
  5. Put the finished dressing in a blender and chop. Salt it.
  6. Pour the cream into the empty pan, warm it for 10 minutes.
  7. Cream can be poured "mash" on mashed potatoes separately in each plate, and can be mixed in a saucepan.
  8. Cut the loaf into cubes, make the croutons in the oven or in a pan and decorate the soup with them.

The result was a wonderful cream soup of autumn vegetables with a delicate creamy taste.

"Meat" recipe: the first dish with chicken

Those who love the more satisfying and rich first, especially this method is suitable. This soup is not very fast in preparation, but worth it to do.


  • pumpkin - 600 g;
  • chicken breast - 500 g;
  • potatoes - 3 pcs .;
  • carrots - 2 pcs .;
  • onion or green - 1 pc. or 3 stalks;
  • garlic - 3 slices;
  • hard cheese - 40 g;
  • butter - for frying;
  • lemon juice - 2 tbsp. l .;
  • salt, pepper, greens, sour cream for refueling.


  1. Boil chicken breast (or fillet) with spices (for example, celery or parsley) for about 20 minutes.
  2. Peel the pumpkin, remove the seeds and peel. Since this fruit requires a longer preparation than other vegetables, chop it finely.
  3. Cut the carrots and potatoes into large pieces.
  4. Melt a piece of butter in the uatnice and fry the finely chopped onion.
  5. Add carrots and lightly fry too.
  6. Pour the potatoes and pumpkin. Pour the broth in which the chicken was cooked (about 1 l).
  7. Boil the vegetables for 20 minutes, and then add the garlic passed through the press.
  8. Punch with a blender. Adjust the thickness of the soup in the amount of broth.
  9. Add salt and pepper, pour in lemon juice.
  10. Sprinkle with grated cheese and chopped chicken. Once again bring the soup to a boil and turn off the heat.

Decorate the nutritious soup to taste with greens, croutons, sour cream or dried apricots.

Cooking pumpkin soup with cheese in a slow cooker

In a slow cooker to cook such an interesting, more spicy than usual soup is not difficult.

Pumpkin cream cheese soup: a recipe in a slow cooker


  • pumpkin - 600 g;
  • onions - 1 pc .;
  • potatoes - 4 pcs .;
  • Apple - 1 pc .;
  • garlic - 1 slice;
  • cream cheese - 250 g;
  • ginger - slice;
  • curry - 1 tsp;
  • salt, vegetable oil.


  1. Cut the onion into half rings and chop the garlic. Grate the ginger.
  2. In the capacity of the multicooker pour vegetable oil. Install the program "Frying" and fry the vegetables for 10 minutes with the lid open.
  3. 3 minutes before the end of the program, add curry.
  4. Slice a medium-sized peeled pumpkin, potato, and apple. Add to the slow cooker and cover with water (1.5 l).
  5. Pickle. On the "Soup" mode, cook 40 minutes with the lid closed.
  6. Add the cheese and punch through the blender.

The barely perceptible sourness of the apple, the sweetness of the pumpkin and the savory spice of curry and ginger - such a unique flavor combination will pleasantly surprise this recipe for pumpkin cream cheese soup.

Recipe from Julia Vysotsky

Try to make this original, rich, thick and delicious soup from a famous TV presenter.

Pumpkin soup puree: recipe Julia Vysotsky


  • pumpkin - 500 g;
  • carrots - 1 pc .;
  • potatoes - 2 pcs .;
  • Apple - 1 pc .;
  • onions - 1 pc .;
  • garlic - 2 cloves;
  • hot pepper - a small piece;
  • cream - 150 ml;
  • butter - 1 tbsp. l .;
  • olive oil - 1 tbsp. l .;
  • freshly squeezed orange juice - 2 tbsp. l .;
  • ground ginger - 1 tsp;
  • nutmeg - 1 tsp;
  • salt, black pepper.


  1. Peeled pumpkin cut into medium-sized pieces.
  2. Also cut into carrot and potato cubes.
  3. Finely chop the onion and hot pepper, chop the garlic. If the soup is a child, the latter is better not to add.
  4. Pour olive oil into a saucepan and heat slightly. Then add a piece of cream, melt. Fry the onions and garlic for 3 minutes.
  5. Sprinkle with ginger and nutmeg - you will feel a stunning aroma.
  6. Add carrot and stew for a minute on high heat.
  7. Pour in 3 tbsp. l water and wait for boiling.
  8. Cover the soup with a lid and set the minimum temperature. Boil 10 minutes.
  9. Add pumpkin, potatoes and peppers. Extinguish 5 minutes.
  10. Slice the apple and place in a saucepan.
  11. Pour boiling water. Cook for another half an hour.
  12. Beat with a blender until mashed.
  13. Pour in the cream and orange juice. Salt, add spices and bring to a boil again.
  14. Decorate the soup with grated cheese and sprinkle with pumpkin seeds.

Very unusual and appetizing soup with orange aroma and sweetish taste. If the mash is too thick, add more cream.

Pumpkin puree soup can be simple, with a minimum of ingredients, or exquisite, with the addition of unexpected products. The main thing is that no matter what recipe you would like to cook it, it will always be very useful and delicious, and surely will be enjoyed by eaters of all generations.