Soups, hot dishes and even desserts: 8 pumpkin recipes for all occasions

Benefits of pumpkin puree soup

In dietetics, pumpkin-based soups are allowed in almost all nutrition systems (therapeutic, preventive). A pumpkin dish can:

• normalize the functioning of the cardiovascular system;
• strengthen blood vessels;
• cleanse liver and kidney cells;
• improve vision;
• maintain health and youth;
• strengthen a weak nervous system;
• promote the treatment of hypertension;
• remove harmful substances from the body;
• improve the general condition of hair, skin and nails.

Note! Adding pumpkin soup to your diet helps speed up metabolic processes in the body and get rid of excess weight. A mild diuretic effect helps get rid of edema and chronic constipation.

During pregnancy, soup based on pumpkin pulp warns:

• feeling nauseous in the morning;
• lack of vitamins;
• anemia;
• brittle nails and hair loss.

It is a proven fact that beneficial substances from pumpkin help suppress cancer cells and protect the human body from the negative effects of free radicals.

If you include pumpkin soup in your diet on a regular basis, it will help strengthen your immune system.

Be sure to check out: Diet cabbage salad: the best recipes Safe cleansing: flax seeds for weight loss Kefir on a diet: are alternatives possible Proper castling: how to replace high-calorie treats and allergenic foods on a diet

Dietary cooking

Pumpkin is an excellent fat burner. This property was discovered by scientists at the beginning of the last century. This effect is promoted by a special substance called carnitine, which is found in the pulp of the fruit. Moreover, carnitine (or vitamin T) acts very wisely: it redirects broken down fats into cells responsible for energy production, thereby helping the body not only get rid of excess fat, but also replenish energy reserves. The result is a double benefit - weight loss and at the same time strength, vigor and endurance.

Dietary recipes for making pumpkin puree soups are prepared without hot spices and fatty broths. The main role is given to the “queen of melons”, and additional components can be potatoes, carrots, onions, cabbage, zucchini, celery and ginger.

Effective weight loss

This soup is absolutely easy to prepare and has a minimum of ingredients, but the results from its regular use can please even the most inveterate skeptics, tired of an unsuccessful fight against excess weight. One small portion of this light soup can satisfy your hunger for a long time.

For preparation you will need the following ingredients:

• pumpkin;
• apples;
• onion;
• cream;
• vegetable oil.

To prepare the soup, you need to do the following:

1. Pour 2 tbsp into the bottom of a thick-walled pan. l. vegetable oil and put on medium heat, then lightly fry one chopped onion.
2. Peel and pit pumpkin (about 1 kg) and 2 large apples and cut into medium cubes.
3. Pour pumpkin and apple pieces into a saucepan with onions, then pour 1 liter of water.
4. After boiling, lightly salt and reduce heat to low. Cook for about 30 minutes.
5. Using a slotted spoon, remove the softened vegetables from the pan and grind with a mixer until smooth.
6. Return the finished puree to the pan, adding about 100 ml of low-fat cream.
7. Stir and keep the soup on low heat for about 2-3 minutes, then remove from the stove.
8. Serve hot.

Sun in a plate

Another light dietary soup that will not only help you cope with excess weight, but will also warm you up during the period of autumn dampness and blues.

100 g of this dish contains only 50-55 kcal, so you can safely combine it with a piece of lean boiled meat.

Required Products:

• pumpkin;
• onion;
• fresh tomato;
• celery;
• garlic;
• vegetable oil (preferably olive);
• pepper and salt.

Preparation of the soup is as follows:

1. Peel and seed pumpkin (250 g) and cut into large pieces.
2. Chop half an onion, 1 stalk of celery, and 1 clove of garlic as desired.
3. Pour boiling water over a tomato (1 large), then remove the peel and cut the pulp into cubes.
4. Pour about 1 tbsp into the bottom of a thick-bottomed pan. l. any oil, add chopped celery, garlic and onion and put on fire. Simmer over low heat for about 5 minutes.
5. Add the chopped pumpkin, mix everything and simmer for about 7 minutes, then put the tomato in the pan, add salt and pepper (to taste) and continue simmering for 10-15 minutes.
6. Pour boiling water over the vegetables, cover and cook for 15-20 minutes.
7. Remove the pan from the heat, pour the broth into a separate bowl, and grind the vegetables in any convenient way until pureed.
8. Pour the resulting puree with broth to the required consistency and mix.
9. Delicious warming cream soup is ready.

Light puree for baby

Very tender and tasty soup with the addition of melted cheese. The recipe is recommended by a pediatrician, so you can safely prepare this dish for a little gourmet aged 3 years and older.

From the products you should take:

• pumpkin pulp;
• onion;
• potato;
• carrot;
• butter;
• processed cheese.

Next you need:

1. Peel and cut into small slices 2 potatoes and 100 g pumpkin.
2. Finely chop one small carrot and half an onion and lightly brown in butter.
3. Place pumpkin, potatoes, onions and carrots in a saucepan, add boiling water and boil until soft.
4. 10 minutes before turning off, add grated processed cheese.
5. Grind all the ingredients of the soup using a mixer or blender.
6. Return the resulting vegetable puree to the pan with the broth, stir, add a little cream and a very small pinch of salt.
7. Put it back on the fire, bring the soup to a boil and turn it off.

Can everyone eat?

The pulp of this vegetable alkalizes the human body. For this reason, eating pumpkin is not recommended for patients with the following diseases:

• stomach ulcer;
• reduced acidity of the gastrointestinal tract;
• diabetes.

At the same time, a moderate amount of pumpkin soup or porridge in the diet can have a positive effect on patients with:

• pyelonephritis;
• gout;
• cystitis;
• kidney stones;
• liver cirrhosis;
• hepatitis;
• tendency to edema.

Note! For the diseases listed above, it is very important to observe moderation - in excess, pumpkin can provoke an exacerbation of a chronic disease.

Cooking option with milk in a slow cooker

Not a single culinary article of mine is complete without a multicooker. This assistant is simply irreplaceable. For small amounts of cooking, you can get by with just this.

Compound:

• potatoes - 900 g,
• pumpkin pulp – 900 g,
• 1 medium onion,
• milk – 350 ml,
• water – 350 ml,
• 0.5 tsp nutmeg,
• salt pepper.

Set the multicooker to the “Frying” mode. It will warm up, and during this time we will have time to prepare the vegetables. Coarsely chop the potatoes, onion and pumpkin pulp.

Pour some oil into the multicooker bowl. As soon as it warms up a little, put our potatoes in it.

After a minute, add the pumpkin. Chop the onion and add it to the vegetables. Cook vegetables for 12 minutes. Salt and fill the pieces with 400 ml of water. Set the “Extinguishing” mode for 25 minutes.

Then we take out the vegetables and puree them with a blender.

Add nutmeg.

And add milk for tenderness.

Is it suitable for weight loss?

A healthy pumpkin-based soup is low in calories and has easy ingredients.

An important feature of pumpkin pulp is its ability to actively burn. The composition contains a substance called “provitamin T” or “carnitine”. It is characterized by an important function inside cells: it delivers various fatty acids directly to the “energy stations” (mitochondria). The process of breaking down fats and producing clean energy provides the body with strength, activity and endurance. Also, the rapid breakdown of fats from food contributes to the active consumption of existing reserves.

For a diet during weight loss, pumpkin soup without the addition of hot spices or rich broth is best suited. Such a dish should contain a small number of components with an emphasis on pumpkin. The taste of this vegetable can be complemented by onions, bell peppers, carrots, potatoes, cabbage, etc.

Pumpkin chicken soup with rice

This is a truly healthy and filling lunch dish, perfect for winter days.

Ingredients:

• Pumpkin – 500 g
• Olive oil
• Onion – 1 pc.
• Sherry – 3-4 tbsp.
• Broth – 4 cups
• Water – 2 cups
• Curry – 3 tablespoons
• Rice – 2 cups
• Chicken breast – 2 cups
• Salt and black pepper - to taste
• Olive oil – 2 tablespoons

Preparation:

Preheat the oven to 200 degrees.

Using a large, sharp knife, split the squash in half. Remove seeds. Rub 2 tablespoons olive oil into the pumpkin halves and place them on a baking sheet.

Roast the squash for 45 minutes or until the skin is golden. Remove from oven and set aside until squash is cool enough to handle.

Meanwhile, add 2 tablespoons oil and onion to a large saucepan.

Sprinkle with salt and cook until the onion is soft and translucent over medium heat, about 5 to 7 minutes.

Add dry sherry.

When the pumpkin has cooled sufficiently, peel the skin. Add it to onion and sherry soup.

Add chicken broth and water. Let simmer over low heat for about 30 minutes.

Cut the chicken breast into pieces.

Rinse the pumpkin seeds and then place them in a clean bowl with 2 tablespoons of olive oil. Sprinkle with salt and roast for 20 minutes until the pumpkin seeds are golden.

Blend the soup in a blender until it is very smooth. Add curry powder, rice and chicken. Heat gently before serving.

Garnish with a little sour cream and fresh onions and toasted pumpkin seeds.

The principle of making cream soup

For creamy soups, butternut squash works best. It has a pleasant sweetish taste and aroma, has a thin skin and fairly dense flesh. To start preparing the dish, you need to peel it from the top dense layer, cut it into several pieces and remove all existing seeds.

Another option is to bake the fruit whole or in large pieces, and then carefully separate the softened core of the vegetable. Pumpkin soup after baking turns out to be especially aromatic and tasty.

Advice! British chef J. Oliver recommends sprinkling the cut pumpkin with coriander and drizzling with vegetable oil before baking in the oven. The duration of heat treatment should be approximately 20 minutes at a temperature of 200°C. During this time, the pumpkin will become surprisingly soft and saturated with a spicy aroma.

Once the pulp is separated, it can be used for soup. To do this, add small pieces of pumpkin and other vegetables to the water. After cooking and adding all the ingredients, the soup base is blended with a blender until it has a smooth texture.

At the final stage of preparing a healthy soup, you can add cream or oil (olive, butter) - such components will help in the absorption of valuable carotenoids from pumpkin.

Dietary pumpkin soup. Two options

Pumpkin puree soup, which is quite low in calories, is recommended to be consumed while losing weight.

For this dietary soup recipe you will need:

• 400 g pumpkin;
• 1 small carrot;
• 150 g sweet pepper;
• 100 g apples;
• 1 onion;
• 1 clove of garlic;
• 1-2 tsp. olive oil;
• 100-150 ml water or vegetable broth;
• parsley, dill - 4-5 branches each;
• cream - to taste.

Cooking soup consists of the following steps:

1. First you need to peel the onions, carrots, and peppers. Onions and carrots are cut into small cubes, peppers into larger ones.
2. Lightly fry the onions and carrots in olive oil, then add chopped garlic and diced bell peppers, and simmer under a closed lid for 7-10 minutes. You should first remove the skin from the pepper using a paring knife or your fingers, first lowering the vegetable into a pan of boiling water for 1 minute. Peppers baked in the oven or microwave are also suitable for this recipe. In this form, the peel will easily separate from the pulp.
3. Pumpkin and apples must be washed, peeled from seeds and cut the apple into large pieces, the pumpkin into smaller cubes.
4. The prepared ingredients are placed in boiling water. After 10 minutes, you need to add carrots, peppers and onions and cook everything together for about another 10-15 minutes until the pumpkin softens.
5. The prepared vegetables are pureed, a little cream is added and the soup is heated again on the stove.

   
   The calorie content of pumpkin puree soup in its dietary version does not exceed 40 kcal per 100 g

6. When serving, the dish is decorated with chopped herbs.

Another recipe option involves using ingredients such as:

• 400 g pumpkin;
• 1 tomato;
• ½ or 1 whole stalk of celery;
• 1 onion;
• 1 clove of garlic;
• 1-2 tsp. olive oil;
• salt, basil, pumpkin seeds - to taste;
• water.

The dish is quite simple to prepare:

1. First, lightly fry the onion in olive oil in a saucepan.
2. Then add peeled and diced tomatoes and pumpkin, sliced ​​celery and chopped garlic to the saucepan. The vegetables are poured with water so that it almost completely covers them and simmered over low heat for about 20-25 minutes, making sure that the water does not completely boil away.
3. Then the vegetables are pureed, water is added if necessary, salted and garnished with basil when serving.

Main conclusions

In cooking, there are a large number of variations of pumpkin-based soups. In combination with different ingredients, this vegetable perfectly reveals its taste. The beneficial properties of pumpkin pulp include the following:

• helps cleanse liver and kidney cells;
• saturates the body with useful vitamins and microelements;
• helps normalize digestion processes;
• strengthens the body's immune capabilities.

For people who are losing weight, this dish will help get rid of extra pounds. Pumpkin soup has great benefits for people of any age, but you should be moderate in its consumption.

Do you like pumpkin dishes? Share your favorite recipes and cooking secrets in the comments on this page!

Useful tips

When preparing pumpkin and dishes made from it, experienced housewives use small tricks to help speed up the process and simplify it:

1. In order to reduce the calorie content of the dish, do not fry the vegetables. Simmer onions, garlic, carrots along with pumpkin.
2. You can combine pumpkin cream soup with seafood. For example, shrimp would be an excellent option. They will not critically increase the calorie content, but will add their own flavor to the dish.
3. The best spices for pumpkin dishes are black pepper, nutmeg, bay leaf, sage, rosemary, ginger and garlic.
4. Fresh pumpkin can be pre-baked in the oven. It will give the final dish a more original taste.
5. When preparing diet pumpkin soup for weight loss, add a minimal amount of water. Otherwise, the dish will turn out too liquid, and the taste will be diluted.
6. Don't cut the pumpkin too large - small pieces will cook faster and release more juice.
7. Pumpkin soup is useful not only for those losing weight. It contains many vitamins necessary to maintain our health.

Biscuits for pumpkin soup PP

Biscuits are a great snack. These flatbreads replace cookies and go great with soup.

To bake biscuits, take:

• oat flour - 130 g;
• egg - 1 pc.;
• peeled pumpkin - 170 g;
• onion - 1 pc.;
• salt, nutmeg - a small pinch each.

Then bake the cookies:

1. Grind the pumpkin on a coarse grater.
2. Beat out the egg.
3. Add salt, oatmeal and mix.
4. Finely chop or grate the onion and add to the pumpkin.
5. Leave the dough to rest for 20 minutes. If the mixture is too liquid, you can add more flour or oatmeal.
6. Place the dough on a baking sheet lined with parchment. Each biscuit is sprinkled with oatmeal or seeds, sesame seeds, and nuts.
7. Bake at about 200 °C for 15 minutes. If you want the cookies to crunch, after browning, keep them in the oven for another 15 minutes.

Pumpkin is a source of vitamins A, C, E, D, PP, K, group B. Therefore, you should not ignore the vegetable. And preparing it is not at all difficult, even for people who adhere to proper nutrition. It turns out not only healthy, but also tasty.

The easiest and fastest recipe with vermicelli

Probably someone will say that the simplest recipe is to boil and turn the pumpkin into liquid puree. But this will not be soup, but baby puree from a jar.

Have you tried this? I do. It doesn't taste like soup at all.

Therefore, I have the courage to call the recipe with 6 ingredients the simplest. Water doesn't count