Pumpkin puree soup with cream calories. Classic Creamy Pumpkin Soup Recipe: Cooking Method and Tips

Creamy pumpkin soup, by the way, can be less high-calorie if you replace the cream with skim milk or vegetable broth. By itself, the pumpkin is very low-calorie (only 27 kcal per 100 g), therefore, the diet pumpkin puree soup, whose calorie content is about 37 kcal per 100 g, also turns out to be excellent. You can eat half a liter at once xD

By the way, pumpkin cream soup with cream prepared according to this recipe is very easy to prepare. It has only a few ingredients that are ground in a blender until smooth. It turns out something like a hot smoothie, healthy and tasty, only called pumpkin puree soup and eaten with a spoon 🙂

So, how to cook pumpkin cream soup with cream, step by step recipe with photo.

Ingredients

  • pumpkin - walnut - 1 small
  • cream- 10% or skimmed milk - 200 ml
  • broth - vegetable - about 1.5 l
  • pumpkin seeds- 1 pinch
  • greenery- purple basil - 1 sprig

Cooking method

Cover with a lid, wait until it boils, then cook over low heat for 15-20 minutes until the pumpkin becomes very soft. To test this, poke a piece with a fork. Vegetable puree soup with pumpkin at this stage is almost ready! We take out a submersible or regular blender and grind the pumpkin with the broth to a homogeneous consistency. It remains to add milk or cream. Pour into the ground mass the selected milk product and beat well again. The texture is super smooth and pleasant. Salt to taste, add thyme and rosemary, mix the delicious pumpkin soup again and bring to a boil. That's all! Now you know how to cook pumpkin puree soup in minutes. By the way, pumpkin puree soup with milk is also perfect for small children, who will definitely appreciate its sweet taste! Pour pumpkin puree soup into bowls, sprinkle with peeled pumpkin seeds and decorate with purple basil leaves, for example. Pumpkin puree soup for children and adults is ready to please with its beauty. Let's sum up.

Pumpkin puree soup with cream or pumpkin cream soup. Recipe short

  1. Thoroughly wash the pumpkin, cut it in half, take out the seeds with a tablespoon and cut into random pieces of medium size.
  2. Put the pumpkin in a saucepan, put on strong fire and fill with purified water or vegetable broth, which to lightly coat the top slices of the vegetable.
  3. Cover with a lid, let it boil, then lift the lid, reduce the heat and let the pumpkin cook for 15-20 minutes until the vegetable is soft.
  4. Grind the pumpkin with a blender along with the broth in which it was cooked until smooth.
  5. Add milk or cream, mix again with a blender, salt to taste, season with thyme and rosemary, mix and bring to a boil.
  6. Taking it off the fire tasty soup- pumpkin puree, the recipe of which I told, pour into plates, decorate with peeled pumpkin seeds and basil leaves.
  7. Now you know how to cook pumpkin soup!
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If you are tired of the usual first courses, prepare a cream soup. Subject to the technology of the process, you will receive a culinary masterpiece that will not yield to restaurant specimens. And as a basis, we suggest taking a very tasty and healthy pumpkin, which is rapidly gaining its popularity in the fall. Photo and video instructions will help you with this.

Important: sometimes pumpkin soup can be bitter. For cooking, you should always choose a fresh, not overwintered, ripe vegetable.

creamy pumpkin soup recipe

A very simple soup will be in demand in a vegetarian menu. There is nothing superfluous in it - only vegetables and cream, tinted with light garlic notes. If you want to diversify a little color scheme dishes, add spinach or a lot of greens to it.

Ingredients

Servings: - + 4

  • bulb onions 1 PC.
  • pumpkin 400 g
  • garlic 1-2 cloves
  • cream (minimum 11%) 100 ml
  • broth/water 400-500 ml
  • olive oil 25 ml
  • nutmeg 1 pinch
  • sesame (optional) 1-2 tbsp

per serving

Calories: 80 kcal

Proteins: 2.7 g

Fats: 2.5 g

Carbohydrates: 11.7 g

30 min. Video recipe Print

    Sauté onion rings and whole peeled garlic in olive oil, then remove from frying - you only need the aroma of this vegetable.

    Transfer the onions to a saucepan (if you used a saucepan with a dense bottom and high sides for frying, then leave it), add medium, about 3 centimeters, cubes of pumpkin, peeled from seeds and internal fibers.

    Add broth and simmer for about 20 minutes. Fire should be medium.

    When the vegetables are soft enough, grind the mass with a blender until a smooth creamy consistency.

    Add cream and spices. Don't forget to salt.

    When the soup boils again, remove from the burner and serve, garnished with a sprig of fresh seasonal herbs.

    Advice: A delicious addition to any cream soup will be golden white bread croutons or homemade croutons.

    seafood pumpkin soup recipe


    Exotic soup with overseas notes will be appreciated by lovers of seafood and fish. It combines the pleasant sweetness of shrimp and pumpkin pulp with spicy notes of ginger and a slight sourness of citrus fruits.

    Servings: 5

    Cooking time: 50 minutes

    Energy value

    • calorie content - 134.2 kcal;
    • proteins - 14.3 g;
    • fats - 1.5 g;
    • carbohydrates - 16.1 g.

    Ingredients

    • medium tomatoes - 2 pcs.;
    • Muscat pumpkin - 600 g;
    • medium carrot - 1 pc.;
    • juice (orange) - 220 ml;
    • garlic cloves - 5 pcs.;
    • peeled shrimp - 300 g;
    • basil, dried - 2 pinches;
    • ginger (powder) - 2 pinches;
    • extra virgin olive oil - 2 tbsp;
    • thyme, dried - 2 pinches;
    • salt - to taste.

    Step by step cooking

  1. Place vegetables on a parchment-lined baking sheet. Chop the pumpkin and carrots into medium-sized pieces, cut the tomatoes in two.
  2. Coat each piece with a mixture of oil and herbs. Bake until the ingredients soften at 180 degrees. The time varies from 20 to 30 minutes depending on the capacity of your oven.
  3. For baked tomatoes, remove the skin, combine all the vegetables in a blender bowl and punch.
  4. Pour in orange juice, add ginger, salt. Put in a saucepan on the stove, pouring in quite a bit of water, bring to a boil and immediately turn off.
  5. When serving the soup, put a portion of shrimp or any other seafood in each plate (natural crab meat is perfect). They can be lightly blanched beforehand or fried in a pan with garlic.

Coconut Pumpkin Soup Recipe


This exotic recipe will captivate you with its delicate texture and savory notes.

Servings: 10

Cooking time: 45 minutes

Energy value

  • calorie content - 117.1 kcal;
  • proteins - 2.7 g;
  • fats - 6.1 g;
  • carbohydrates - 13 g.

Ingredients

  • pumpkin - 1500 g;
  • milk (coconut) - 400 ml;
  • dried red pepper (hot) - to taste;
  • ginger, fresh root - a piece of 3 cm;
  • garlic - 3 cloves;
  • curry - 2 tsp;
  • oil (olive) - 40 ml;
  • broth - 500 ml;
  • coriander - ½ tsp;
  • medium onion - 1 pc.;
  • salt - to taste.

Step by step cooking

  1. Fry the chopped onion and garlic in a non-stick frying pan or pan, then add the pumpkin to the vegetables, which you first clean and cut into 2 * 2 cm cubes. Lightly fry everything together for about 3-4 minutes.
  2. Pour boiling broth, add spices and cook for no more than 30 minutes.
  3. Punch with a blender, add coconut milk. Put it back on the stove and heat it up. Salt. Serve with fresh herbs or shrimp.

Advice: any broth is suitable for soup. For example, vegetable, as an option for a more dietary dish, you can also use a decoction of chicken or turkey.

Smoked Pumpkin Soup Recipe



Delicious and hearty puree soup with the aroma of smoked meat will appeal to even sophisticated gourmets.

Servings: 11

Cooking time: 1 hour 15 minutes

Energy value

  • caloric content - 205.3 kcal;
  • proteins - 19.9 g;
  • fats - 7.3 g;
  • carbohydrates - 15 g.

Ingredients

  • meat (chicken, pork / beef) - 300 g;
  • pumpkin - 500 g;
  • large onion - 1 pc.;
  • lentils - 90-100 g;
  • medium potatoes - 2 pcs.;
  • bacon (smoked) - 150 g;
  • sunflower oil - 40 ml;
  • carrots - 1 pc.;
  • lavrushka - 3 sheets;
  • lemon - ½ fruit;
  • black pepper, peas - 4 pcs.;
  • salt - to taste.

Step by step cooking

  1. Prepare the broth. For chicken, 45 minutes is enough, while beef needs to be cooked much longer. Remember to add spices when cooking meat, and then remove them. When the meat is boiled, strain the broth (you should get at least 1.2 liters of it) through a sieve and boil the lentils in it until half cooked.
  2. Separate the meat from the bones, the skin (if any), remove. Cut into small pieces and send to the pan. Next add the potato cubes.
  3. In a frying pan, sauté the onion-turnip until lightly transparent, which you first chop into cubes with a knife. There also add small pieces of carrots and pumpkin. Roast lightly. Transfer to a saucepan. Cook until done.
  4. Punch the soup with a blender and put it on a low heat. Meanwhile, fry the bacon slices. Oil should not be added - smoked meat has enough fat.
  5. When the bacon is crispy, transfer it to a cutting board and press down with the back of a large knife (you can use a second board or rolling pin) to break the slices into small pieces.
  6. Serve soup topped with a dollop of sour cream, a wedge of lemon, and topped with bacon snacks.

This is interesting: You can save time and stock up on the first meal for the whole week. To do this, it is necessary to pour the soup into containers “once” and send it to the freezer for later storage. It is important to observe one condition - it is recommended to freeze the soup in a cooled form.

Feature of cooking with ginger, chicken and mushrooms, milk and melted cheese

There are a great many recipes with pumpkin, and each has its own technology. If you are preparing soup based on broth, then the first thing to do is to boil chicken (or any other) meat until tender and then proceed to subsequent cooking.

Milk or cream is added only at the end of cooking - the dairy product, if processed for too long, can curdle and the dish will be spoiled.

Cheese will give the soup a delicate creamy texture. For the role of an ingredient, you can use any hard cheese (the best option is Parmesan) or processed cheese, which must be gradually added to the total mass in grated form.

Mushrooms, such as champignons, can also be added to the cheese. They need to be extinguished first. butter, and decorate the dish directly on the plate with a few slices.

Spices will add spice to the soup: basil, thyme, nutmeg, ginger. They should not interrupt the taste of the main ingredients, but only slightly emphasize it.

Is it possible during pregnancy, breastfeeding, weight loss, children


Pumpkin - extremely useful product which saturates the body big amount trace elements and vitamins. In particular, potassium, which has a beneficial effect on the body of a pregnant woman and the unborn baby. An orange vegetable is one of those foods that are recommended to be consumed while carrying a child. Soups with pumpkin will help a woman cope with the nausea that is characteristic during the period of toxicosis. However, you should not lean on spicy and spicy soups, it is better to give preference to more neutral ones, for example, with cauliflower, zucchini or broccoli.

Soup with pumpkin will also appeal to those who are forced to count calories. There are only about 83 kcal per 100 grams of product. That is why many women who want to get rid of extra pounds make orange vegetable soup.

You can also make a children's soup out of a pumpkin, supplementing it with zucchini or vermicelli. Such homemade soups can already be given to one-year-old children. But for babies who have not reached 6-7 months, pumpkin can be harmful, since there is a high risk of an allergy to this product.

Feature of cooking in a multicooker


Cooking any dish in a slow cooker greatly simplifies the life of any housewife. And soups are no exception. The first thing to do is fry vegetables in the “Baking” mode, and then pour water or broth and simmer for an hour. Then you can pour the soup into a regular saucepan and pierce with a blender. Delicious, and most importantly, fast!

How many dishes can be prepared from such an orange vegetable available in autumn as a result! Try it and you, the pumpkin will certainly reveal all its wonderful qualities. Bon appetit!

Pumpkin puree soup is diet dish with many useful properties. It is allowed during weight loss, as well as dieting due to illness. Regular consumption of soup helps restore the digestive system, improve stool, maintain and strengthen overall health. Despite the low calorie content, the dish quickly saturates the body. Prepare it according to different recipes.

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    Beneficial features

    Lean soup has many useful properties:

    • stabilizes metabolism;
    • improves bowel function;
    • reduces the content of harmful cholesterol in the blood;
    • removes toxins and toxins;
    • saturates the body with essential trace elements;
    • improves memory;
    • supports immunity.

    There are many recipes for cooking the first dish. The most low-calorie - classic.

    diet soup

    A dietary or classic recipe allows you to cook pumpkin soup on water with a calorie content of 33 calories per 100 grams. The BJU of such a dish will be 1 g of protein, 1 g of fat and 6 g of carbohydrates.


    Required:

    • 0.5 kg of the main vegetable;
    • 100 g carrots;
    • 100 g of sweet pepper;
    • 1 clove of garlic;
    • glass of water;
    • chopped greens.

    Cooking:

    1. 1. Peel and cut all vegetables into small pieces.
    2. 2. Boil pumpkin and carrots for 25 minutes.
    3. 3. Fry the onion in a pan.
    4. 4. Mash the garlic with a knife and mix with onions.
    5. 5. Add the onion-garlic mixture to the vegetables and boil for 5 minutes.
    6. 6. Grind the soup with a blender.

    Before use, the dish should be sprinkled with herbs.

    With cream

    Cream soup with cream will help satisfy your hunger for a long time at lunchtime. You should not store the product after preparation, so it is better to calculate it by the number of servings.


    Required:

    • 300 g pumpkin pulp;
    • 1 onion;
    • a couple of potatoes;
    • garlic;
    • 100 ml cream;
    • half a glass of dry white wine;
    • 1 liter chicken broth.

    Cooking:

    1. 2. Fry the onion and garlic in butter.
    2. 3. Add the rest of the vegetables and simmer over low heat for 10 minutes.
    3. 4. Pour the wine and broth into the mixture and leave for another 20 minutes.
    4. 5. At the end, add spices to the dish.

    The calorie content of creamy soup will be 37 kcal per 1 serving. BJU: 0.8 g of proteins, 2 g of fat and 3 g of carbohydrates.

    With Chiken

    A more satisfying soup-puree will help to make meat. It is better to use chicken fillet for a diet. Spicy croutons with the addition of tomato and basil can complement the first.


    Required:

    • 500 g chicken;
    • a few basil leaves;
    • 1 egg;
    • 0.9 kg pumpkin;
    • pumpkin seeds;
    • dill;
    • 200 ml cream;
    • spices.

    Cooking:

    1. 1. Peel the pumpkin, cut into pieces and bake in the oven for 15 minutes.
    2. 2. Use a blender to puree.
    3. 3. Cut the chicken fillet, add the egg and spices.
    4. 4. Boil 1 liter of water and put pumpkin puree, meat, cream.
    5. 5. Bring to a boil.
    6. 6. Serve with pumpkin seeds and herbs.

    The calorie content per serving is 100 kcal. BJU: 9 g of proteins, 2 g of fat and 13 g of carbohydrates.

    With milk and shrimp

    In Asia, they prefer pumpkin soup with milk and shrimp. It has a sweet-spicy taste, while it has practically no calories. There are only 17 kcal per serving. BJU: 1 g of proteins, 1 g of fat and 3 g of carbohydrates.

    Required:

    • 50 g melted butter;
    • 200 g shrimp;
    • 400 g potatoes;
    • 500 g pumpkin;
    • leek:
    • 500 ml of milk;
    • spices.

    Cooking:

    1. 1. Peel the vegetables and stew in melted butter for 10-15 minutes.
    2. 2. At the end, put the leek.
    3. 3. Boil milk and add vegetables and spices to it.
    4. 4. Cook for 20 minutes, then grind with a blender.
    5. 5. Pour boiling water over shrimp, peel, fry on vegetable oil and add to the soup at the very end of cooking.

    In a slow cooker

    The easiest way to make the first dish in a slow cooker. For this you can use step by step recipe cooking.


    Required:

    • 300 g of the main vegetable;
    • 55 g butter;
    • carrot;
    • bulb;
    • 4 potatoes;
    • 400 g cream;
    • garlic.

    Cooking:

    1. 1. Peel and cut vegetables into cubes.
    2. 2. Fry onions, carrots and garlic in butter.
    3. 3. Add pumpkin and potatoes and leave on the baking mode for 20 minutes.
    4. 4. Then put cream and spices to taste.
    5. 5. Set the "Cooking" or "Soup" mode.
    6. 6. Bring to readiness.

    It is better to serve the dish with crackers, herbs. The calorie content of the dish is 47.2 kcal. BJU: 2 g protein, 2 g fat and 5 g carbohydrates.

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How to cook delicious pumpkin puree soup - the recipe is very simple and quick.

Cooking time: 25 minutes

Calorie content per 100 g of the finished dish:

  • 313 calories

Ingredients:

  • Pumpkin - 1 kg, 2 medium heads onion, 700 ml chicken broth, 130 ml cream, a few crusts of whole grain bread

1. Bring half a cup of chicken broth to a boil in a saucepan and add two finely chopped onions. Onions can be cut into rings or cubes - as you like.

2. Simmer for 5 minutes until soft but not browned.

3. Add finely diced pumpkin.

4. Continue to cook for 8-10 minutes, be sure to stir. Pumpkin should soften and take on an orange-gold hue.

5. Then pour the remaining chicken bouillon into the saucepan, then season with salt and pepper to taste.

6. Bring to a boil, then simmer for 10 minutes until the pumpkin is very soft.

7. Remove from the heat and pour the cream into the saucepan. Wait for the mixture to cool down a bit and puree it with a blender.

8. To obtain a velvety texture, the soup can be rubbed through a fine sieve into another pan.

The recipe for pumpkin soup with cream is not complete without croutons, of course.

Croutons for pumpkin soup

1. Finely chop the crust of whole grain or Borodino bread.

2. Heat the pan and fry the bread on it without oil until crusty.

By the way, this soup can be stored in the freezer for up to 2 months.