Delicious pumpkin soup for child and adult - step-by-step recipes with chicken, ginger and celery

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You can cook pumpkin soup in the most ordinary saucepan or modern slow cooker. In both versions the dish turns out to be very tasty and suitable for inclusion in the daily menu of both an adult and a child. If you want the dish to be very light and dietary, it is enough to use carrots, potatoes and other seasonal vegetables as accompanying ingredients. When you plan to cook a hearty, rich cream soup or soft cream soup, you will need rich cream or broth cooked from pieces of chicken. We combined the most interesting detailed step-by-step recipes of all these beautiful and tasty dishes into one selection. It remains only to choose from which method your personal culinary experiments will begin.

How to quickly and tasty cook soup pumpkin cream - a step by step recipe with photos

A simple recipe with step-by-step photos tells how to quickly cook a delicious and hearty pumpkin soup. The main chip dishes - soft cheese, which is part. It saturates the dish with rich creamy shades and gives the vegetable mass an unusual tenderness and delicate, delicate aroma.
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Essential Ingredients for Instant Delicious Pumpkin Soup

  • pumpkin - ½ kg
  • potato - 4 pieces
  • bow - 1 head
  • soft cheese - 100 g
  • garlic - 2 cloves
  • water - 1.5 l
  • bay leaf - 2 leaf
  • sweet paprika - ½ tsp
  • ground black pepper - 1/3 tsp
  • salt - 1 tsp
  • curry - 1 tsp

Step by step instructions for the recipe for a delicious ripe pumpkin soup

  1. Rinse the pumpkin, blot with a paper towel, brush off the skin, remove fibers and seeds, and cut the flesh into large pieces.1SIT-005
  2. Pour water into a saucepan, toss a sweetheart and bring to a boil. When the liquid begins to boil intensively, pour out the pumpkin and increase the fire.1SIT-006
  3. Cut the potatoes into small squares and pour them into the pan when the pumpkin mass boils.1SIT-007
  4. Reduce the level of heating, cover with a lid and cook for 10-15 minutes.1SIT-008
  5. Free onion and garlic from the husk, finely chop and fry in a skillet in olive oil until tender golden color.1SIT-009
  6. When the pumpkin and potatoes are cooked and become soft, put the fried onions and garlic to them, salt and pepper, add the paprika, curry and mix well. Remove from heat, remove bay leaf and cool slightly. Then, using an immersion blender, turn the vegetables and liquid into a smooth cream. Add soft cream cheese, return the container to the stove and warm up, stirring constantly, until the cheese melts.1SIT-010
  7. After turning off, give the dish a quarter of an hour to infuse, then pour into a la carte plates and serve to the table, garnished with croutons or fresh herbs.

How to cook pumpkin soup for a child 1-2 years old - a simple recipe

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A very simple and quick recipe tells how to cook a nourishing pumpkin soup for a child of 1-2 years old. The finished dish turns out very delicate in texture and has a pleasant, delicate taste. No sharp spices are included in the composition, since the mucous membrane of the child’s stomach at this age is still very vulnerable and can react painfully to seasonings and spices.

Essential ingredients for baby pumpkin soup

  • pumpkin - 250 g
  • potatoes - 1 pc
  • carrots - 1 pc
  • onion - ½ head
  • water - 250 ml
  • olive oil - 1 tsp
  • pumpkin seeds - 10 pcs

Step-by-step instructions on how to make a delicious pumpkin soup for your baby

  1. All vegetables should be washed in running water, dried on a towel and cleaned.
  2. Cut pumpkin and potatoes into as small as possible cubes, onion and carrot - in thin cubes.
  3. Pour water into the pot and bring to a boil. When the liquid turns violently, add chopped vegetables, salt a little, strangle the fire to low and cook for half an hour.
  4. When the vegetables are soft and almost completely boiled out, remove from the stove, cool slightly and turn into a smooth mash without lumps and clots using an immersion blender.
  5. Add olive oil at the end and mix very well.
  6. Before serving, sprinkle with a small amount of pumpkin seeds dried in a skillet.

The recipe for cooking pumpkin soup with chicken

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Pumpkin soup, cooked with chicken in this recipe, is very nourishing and rich. Vegetables boiled in broth acquire a special taste,and the seasonings and bay leaves endow the dish with a bright, memorable, slightly spicy flavor.

Essential ingredients for homemade pumpkin soup with chicken

  • chicken - 400 g
  • pumpkin - 300 g
  • potato - 3 pcs
  • onion - 1 pc
  • carrots - 1 pc
  • wheat cereal - 50 g
  • salt - 1 tsp
  • seasoning for soup - 1 tsp
  • bay leaf - 1 pc.
  • water - 3 l

Step-by-step instructions on how to make pumpkin soup with chicken

  1. Chop the chicken into pieces, put in a saucepan, add water and bring to a boil. Make a weak fire and cook for 40 minutes. Be sure to remove the resulting foam.
  2. Dice potatoes, onions and pumpkin, grate carrots and place in a pan with chicken broth.
  3. Salt, sprinkle with spices, add bay leaf, wheat grits and mix well.
  4. Over high heat bring to a boil, again reduce the level of heating, cover with a lid and cook the soup for another 20 minutes.
  5. Serve hot in a la carte plates.

Delicious pumpkin soup with ginger and cream - a step by step recipe with photos

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Pumpkin soup, cooked with ginger in this step-by-step recipe, has a good moderately thick texture and pronounced savory aroma.The potatoes that make up the dish give it extra heartiness, and the cream softens the spicy shades of spices and makes the taste more tender and pleasant.

Essential ingredients for pumpkin soup with ginger and cream

  • pumpkin - 450 g
  • potato - 3 pcs
  • garlic - 2 cloves
  • onion - 1 pc
  • butter - 3 tbsp. l
  • grated ginger - 1.5 tsp
  • dry white wine - 150 ml
  • cream - 150 ml
  • broth - 1 l
  • nutmeg powder - ½ tsp
  • salt - ½ tsp
  • black pepper - ¼ tsp

Step-by-step instructions on how to cook a delicious soup with ginger, cream and pumpkin

  1. Clean well-washed pumpkin from external pelt, fibers and seeds. Pulp cut into cubes.
  2. Peel the potatoes and chop in the same proportions as the pumpkin.
  3. For onions and garlic remove the hides, and cut the heads and teeth with small straws and fry in butter until a light golden crust appears.
  4. Add pieces of pumpkin and potatoes, a little browned over medium heat, and then mix and put the contents in a deep enamel pan.
  5. Pour broth and wine, season with ginger, grated on a fine grater, and boil over moderate heat for 25 minutes. Do not give a strong boil.
  6. Remove from heat, cool slightly and turn vegetables into a soft, smooth mash using a blender.
  7. Pour in the cream, add spices, stir and boil for 3 minutes. Hot pour into a la carte plates, decorate according to personal taste preferences and serve.

Pumpkin puree soup with celery - quick and tasty step-by-step recipe in a slow cooker

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Quickly make soup with celery and pumpkin in a slow cooker. The convenience of the recipe is that all the time to control the cooking process is not required. It is only necessary to prepare the components, load them into the bowl and select the appropriate program. All the rest household appliances will do on their own. The dish does not exactly burn and it will turn out very tasty, fragrant and attractive in appearance. If you want to add saturation, it is permissible to replace water with low-fat milk. Of course, the cream soup will get additional calories, but it will become more creamy and thick.

Ingredients for instant soup with pumpkin and celery root in a slow cooker

  • pumpkin - 400 g
  • celery root - 200 g
  • water - ½ l
  • Pepper Mix - 1/3 tsp
  • ground cardamom - 3 g
  • nutmeg powder - 5 g
  • ground ginger - 1/3 tsp

Step-by-step instructions on how to quickly make a pumpkin soup with celery in a multivariate

  1. Wash the pumpkin, dry it with a paper towel, cut the skin, remove fibers and seeds, and cut the flesh into cubes. Similarly, treat the root of the celery.
  2. Multi-cook bowl grease the inside with oil and load chopped vegetables there. Pour with water at room temperature, sprinkle with spices and mix thoroughly.
  3. On the display of the unit, select the “Soup” or “Quenching” mode, set the timer for 40 minutes and wait for the equipment to do its job and turn off.
  4. Slightly cool the semi-finished product, and then with the help of a blender to turn the mass into a soft, fluid uniform mashed potatoes.
  5. Pour in portions, decorate at your discretion and serve to the table with cereal bread or extrusion crackers.

Pumpkin puree soup with celery from Julia Vysotskaya - recipe for video

The famous TV host and excellent cook Julia Vysotskaya shares the secrets of cooking pumpkin soup with celery.

Dietary pumpkin soup for weight loss - a recipe with celery and carrots

For all those who follow the rules of rational nutrition and vigilantly follow the figure, the recipe for low-calorie pumpkin soup with celery will become a real lifesaver. The composition of the dish does not include fatty, heavy components, so you can use it quite calmly. Pumpkin soup normalizes the digestive process, qualitatively satiates the body with essential vitamins and trace elements, permanently relieves obsessive hunger, does not add a single gram of excess to the waist, or to the thighs, or to the stomach and will quickly get rid of the existing excess weight.

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Necessary ingredients for cooking diet pumpkin soup

  • pumpkin - ½ kg
  • tomatoes - 3 pcs
  • onion - 1 pc
  • carrots - 1 pc
  • Bulgarian sweet pepper - 1 pc
  • celery root - 1 pc
  • garlic - 2 cloves
  • olive oil - 2 tbsp
  • greens - 3-4 sprigs
  • salt - ½ tsp

Step-by-step instructions on how to cook delicious soup with pumpkin, carrot and celery for weight loss at home

  1. Vegetables should be washed thoroughly in running water and dried on a kitchen towel.
  2. Pumpkin peel, seeds and fibrous entrails, cut the pulp into cubes of the same size.
  3. Onions and garlic should be loosened from the husks and finely chopped.
  4. Peel and grate the carrots.
  5. Tomatoes are blanched in boiling water, gently remove the skin and divided into quarters.
  6. In Bulgarian pepper, cut off the stem, remove the seeds and chop into small cubes.
  7. Heat olive oil in a frying pan and fry onions and garlic on it to a transparent state.
  8. Put the tomatoes with pepper, mix and cook for 5-7 minutes.
  9. Then pour the pumpkin cubes, carrots and celery root, grated on a coarse grater and simmer under the lid for about 10 minutes.
  10. In the pan, pour the water and bring to a boil. When the liquid begins to boil, add the vegetable platter processed in a skillet and cook for another half an hour on the smallest fire.
  11. When the vegetables are well softened, remove the pan from the stove and cool a little.
  12. Using a blender to turn the billet into a fluid, smooth mash. Salt to taste, pour into a la carte plates, decorate with fresh herbs and serve.


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