Pumpkin puree soup recipe. Calorie, chemical composition and nutritional value.

Pumpkin puree soup

Pumpkin is a vitamin-packed vegetable that was previously only grown in Central America. But today it can be grown on almost all continents (except Antarctica). The benefits and harms of pumpkin soup are individual for each person, so if you have any doubts, it is better to consult an allergist before such a diet.

pumpkin soup

Description: what is it

South America is considered to be the birthplace of pumpkins. It was there that the oldest drinking vessel was found - a calabash, whose age was estimated at 6 thousand years. Indians from the distant past made it from the woody bottle gourd, or Lagenaria siceraria. A thousand years later, information about food pumpkin appeared in historical references, which gave rise to modern varieties. Quickly spreading throughout the world, this melon culture took root well on all continents: Canada, North Africa, the Mediterranean, Asia and Russia.

The history of pumpkin soup

The classic recipe will be relevant for those who want to cook something special for their loved ones and friends. Mexican pumpkin has been grown in South American lands for 5 thousand years. Historians have found evidence that this vegetable, beneficial in its properties, began to be added to food long before the appearance of cereals.

Indian tribes used the ripe, bright pulp for food, and made dishes from the peel. People in ancient times often cooked pumpkin, as it was widespread everywhere. The benefits of aromatic pumpkin cream soup are high, because this vegetable is rich in valuable vitamins and minerals.

Wild pumpkin varieties were found in 1926 in North Africa. Vavilov's expedition made this important world discovery. Pumpkin first appeared on Russian lands in the 16th century. Due to its unpretentiousness, it took root well and began to produce large harvests. Climatic conditions in Russia and the CIS countries allow the vegetable to be grown in almost all regions. This melon crop has taken root well in Canada, Asia, Russia, Europe and the Mediterranean.

For a long time, pumpkin was prepared in one way - baked, while preserving all the vitamins and beneficial properties of the vegetable. When the first cooking utensils appeared, they began to make soup from the vegetable. The French “casse” appeared in Russia in the 18th century. Each country used its own spices and additional ingredients to highlight the taste and aroma of pumpkin.

Types of pumpkin soup

Types of pumpkin soup

There are many variations of this dish with the addition of various additional ingredients.

The most popular types of pumpkin cream soup:

• meat with smoked meats;

• cheese;

• mushroom;

• with mussels and shrimp;

• with cracklings.

The Vietnamese make a unique healthy version by adding coconut milk and green curry paste. In Uzbekistan, it is customary to cook pumpkin soup with milk. Portuguese soup is traditionally served with egg. In Mexico, bell pepper and coriander. In Britain, pumpkin soup is supplemented with leeks and hot garlic. French restaurants are famous for their creamy parmesan soup.

Health benefits of pumpkin soup

The benefits of eating ripe pumpkin cream soup are high, because this vegetable is rich in mineral components and vitamins. Pumpkin is saturated with beta carotene, vitamins B1, B2, C, E, PP. Among the valuable substances in the composition one can note the presence of potassium, calcium and iron.

Nutritionists recommend consuming pumpkin soup for people with heart disease, liver and kidney diseases. Frequent consumption of pumpkin helps improve vision, strengthen blood vessels, and calm the nervous system. The benefits of adding pumpkin puree soup to your weekly diet don’t end there. Pumpkin dish has valuable properties for strengthening the immune system, helping to speed up metabolism and even lose weight.

The benefits and harms of pumpkin

Scientists have discovered that pumpkin contains a large amount of potassium, which strengthens the cardiovascular system. It turns out that it is not carrots that hold the record for beta-carotene content, but pumpkin, which contains 5 times more of this substance. As you know, carotene is converted into vitamin A, which strengthens the immune system and slows down the aging process.

There is 1 gram of protein per 100 grams of autumn vegetables. This figure is even higher than in quail eggs. Thanks to the positive effect of pumpkin on the gastrointestinal tract, waste, toxins and dangerous cholesterol are removed from the body, and constipation is eliminated. It is also recommended for atherosclerosis, cholelithiasis, and diabetes.

Zinc, contained in the seeds of the vegetable, has a positive effect on the condition of the nail plate, hair, helps reduce acne, and is a natural remedy for fighting worms. Pumpkin contains rare vitamin T, as well as C, E, PP and B vitamins. We must not forget and about elements such as calcium, magnesium, phosphorus and iron. The antibacterial and analgesic properties of the “pharmacy vegetable” have been proven.

Several other interesting and useful qualities of pumpkin are known. It normalizes the process of metabolism and food absorption. Vitamin T (carnitine) is involved in the breakdown of fats. As a result, not only weight is lost, but the body receives energy for normal functioning.

Unfortunately, there are a number of contraindications for eating pumpkin. First of all, this is a severe form of diabetes. The remaining prohibitions apply to raw pumpkin juice. Doctors do not advise drinking it for those who suffer from duodenal and stomach ulcers, as well as from gastritis with low acidity. Pumpkin is also prohibited for diarrhea.

Is pumpkin soup good for pregnant and lactating women?

pumpkin soup for nursing

Expectant mothers should eat a balanced, healthy diet such as vegetables and fruits. The benefits of aromatic pumpkin cream soup for the human body are high because this vegetable, when consumed frequently, helps regulate the functioning of the gastrointestinal tract and kidneys, and quickly remove excess fluid during edema. In the third trimester, it is important to eat puree soup to speed up metabolism.

The benefit of aromatic pumpkin soup for pregnant women is to prevent toxicosis. Thanks to the storehouse of vitamins and minerals, the heart and blood vessels of the expectant mother can be strengthened. Phosphorus and calcium in the vegetable contribute to the proper development of the baby's musculoskeletal system. Pumpkin puree soup consumed by a mother is beneficial for the intrauterine development of her child.

Pumpkin puree soup recipe. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Pumpkin puree soup”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of pureed pumpkin soup is 34.7 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Pumpkin soup for weight loss

By replacing your usual dinner of fatty delicacies with pumpkin soup, you can lose several kilograms in 1 month. This vegetable is rich in beneficial properties and vitamins (the right sugars), which help not to gain weight. Pumpkin puree soup is suitable for those who love sweets and eat a lot before bed.

Thanks to its pleasant taste, this dish will appeal to those who want to lose weight. The harm from soup is minimal if you eat it alternating with other dietary dishes. It is important to note that creamy pumpkin soup can be eaten after 18:00 in the evening due to the low calorie content of the vegetable. A diet based on low-calorie pumpkin cream soup will soon give good results - safe weight loss.

Best pumpkin variety for pumpkin soup

The taste of pumpkin soup depends directly on the type of pumpkin used for its preparation. Through trial and error, sooner or later you can find the best pumpkin for your soup. It’s easy to skip the experimentation stage by immediately choosing a vegetable of the “Miracle Yudo” variety for the soup.

This variety of pumpkin has an elongated shape with bright orange flesh. It is covered with a dark green skin with spots randomly scattered over the entire surface. Pumpkin belongs to the group of nutmeg varieties, but when grown in the middle zone it is not particularly sweet. The vegetable gives the soup a special nutmeg taste and an unusually bright color.

A medium sized pumpkin is enough to make a pot of soup. A large vegetable can be divided into two halves. Cut up pumpkin will keep well in the refrigerator.

In addition to preparing the first dish, the “Miracle-Yudo” variety, due to its juicy pulp, is suitable for making juice. In addition, this variety of pumpkin makes delicious candied fruits.

The variety has an average ripening period, which is about 120 days from the moment of germination. It is easy to speed up the ripening process by growing vegetables in seedlings.

The vegetable is characterized by high yield and resistance to various diseases. The variety is suitable for long-term storage. For cultivation, well-fertilized soil is recommended, in the sunniest place, protected from cold winds.

The bush of this pumpkin is spreading, the vines grow up to 5 meters long. For this reason, there is no need to plant plants too densely. When grown by seedlings, it is possible to collect the maximum harvest from each bush.

The best variety for first courses

Butternut squash is ideal for soups. Tasty, with a pleasant aroma, it is thermophilic and ripens late in the conditions of central Russia. But the troubles of growing it pay off with interest: dense pulp, sweetish taste, thin skin, small seed nest and shelf life of up to 9 months.

Cutaway butternut squash

Benefits of butternut squash.

In supermarkets, you can choose a completely worthy alternative - a whole or cut into pieces large-fruited pumpkin with bright orange pulp. Although the skin of such specimens is quite dense, which complicates the cooking process.

How to make pumpkin soup

how to cook pumpkin soup

This healthy dish can be prepared quickly without spending a lot of time and effort. Due to its properties, pumpkin lends itself perfectly to cooking and grinding in a blender. To preserve all the beneficial properties of this bright aromatic crop you need:

1. Peel the root vegetable and remove the seeds from it. Cut into cubes as desired.

2. Add a little oil and pumpkin to a deep saucepan and lightly fry the vegetable. Then add salt and pepper.

3. The vegetable is filled with water. After the pumpkin boils, it is cooked for an additional 10 minutes.

4. Then beat the soup using a blender and simmer for a couple more minutes over medium heat.

Important! It is recommended to add any additional ingredients as desired to the pumpkin puree soup, such as cream, hard cheese, herbs or cooked meat.

The above tips will help you prepare the right pumpkin soup, which will benefit the body. In the future, you can experiment and add smoked meats, crackers, seafood and spices to the dish.

Dietary pumpkin puree soup

Ingredients

• pumpkin - 1 kg.
• onion - 1 pc.
• carrots - 1 pc.
• garlic - 3 cloves
• salt
• pepper
• olive oil for frying

Cooking method

1 Let's prepare the vegetables.

First wash all vegetables, remove peels and seeds.

Finely chop the onion and garlic, carrots, pumpkin into a medium cube.

2 In a saucepan, fry the onion and garlic in olive oil until translucent.

3 Add carrots, fry until half cooked.

4 Add pumpkin, stir, simmer for 5 minutes.

5 Add vegetable broth or just boiling water until the liquid covers the vegetables.

Simmer the soup over low heat until the pumpkin is soft.

6 Remove from heat, drain almost all the broth through a sieve.

7 Puree the vegetables in a blender.

8 Then gradually add the broth that was drained to the puree, use it to adjust the thickness of the puree and get the desired texture.

The puree soup turns out tender and smooth.

Add salt and freshly ground pepper to taste.

Pumpkin puree soup is ready.

You can serve this soup with pumpkin seeds, sesame seeds or croutons.

Pumpkin Cheese Soup Recipe

pumpkin soup with cheese and croutons

To prepare three servings of soup, you need to use:

• pumpkin (or part thereof) weighing 500 grams;
• 4 medium potatoes;
• a head of white onion;
• 50 grams of butter;
• a couple of garlic cloves.

The technology for cooking pumpkin puree soup involves two ways to prepare pumpkin. Vegetable pieces need to be baked in the oven. However, some reputable chefs do not peel the vegetable.

Instead of baking the pumpkin pieces, you can cook them in a saucepan.

Preparation procedure:

1. The pumpkin needs to be cut into small cubes and boiled in water with a bay leaf for at least 10 minutes.
2. Add small potato cubes to the pan. Bring to a boil, cook for at least 10 minutes.
3. To make the pumpkin soup even more beneficial, you need to add garlic and onion to it. You can use a blender for grinding.
4. To give the soup a special taste, the garlic and onion mass must be fried with the addition of pepper, butter and spices (if desired).
5. Transfer the mixture into a saucepan. Turn off once the soup begins to boil.
6. The soup must be beaten with a blender or chopped vegetables in it using a masher.
7. Then cut the processed cheese into small cubes and place it in the pan.
8. After the pieces of cheese melt in the hot mixture, the dish is ready. It just needs to be stirred.

When serving, the soup can be supplemented with parsley or dill. Due to the addition of cheese, the calorie content of the pumpkin soup will be approximately 250 calories.

Pumpkin soup for children under 2 years old

The presence of a large amount of useful substances makes pumpkin an essential product in the diet of both adults and children. But loving mothers have questions: at what age can you give your baby pumpkin? How to prepare it and how much to give?

The vitamin-rich vegetable can be given as a puree at 6 months of age. In the case when the baby is bottle-fed, then from 4.5 months. To begin with, you need to give the baby no more than half a teaspoon and see how the child’s body tolerates the new food. If everything is fine, then gradually the portions can be increased.

Every year, an apple or carrot is already added to the puree. The baby can already prepare pumpkin porridge (semolina, oatmeal, rice) with the addition of vegetable pulp, and soups. The first soup will be in the form of a puree, consisting of boiled pumpkin, potatoes, carrots, ground using a blender with the addition of boiled water.

At the end of the second year of life, the child can easily cope with soup in which all the vegetables are cut into pieces. The classic version is with the addition of potatoes, rice, onions, cauliflower and meatballs. All vegetables in it should be boiled or lightly baked, but not fried.

For children, there are the same contraindications as for adults: hepatitis, some forms of diabetes, diseases of the gastrointestinal tract and genitourinary system. If you notice an unusual reaction in your child after eating pumpkin, you should consult a pediatrician.

Pumpkin soup with mushrooms recipe

pumpkin soup with mushrooms

When planning to cook such a puree soup, you need to prepare:

• small pumpkin;
• 5 medium-sized potatoes;
• a head of white onion;
• carrots;
• 250 grams of mushrooms (white or champignons);
• bell pepper (1-2 pieces);
• salt and ground black pepper;
• bay tree leaf.

The quantities of all ingredients are indicated for a four-liter pan.

Preparation procedure:

1. Mushrooms need to be washed, cut and fried.
2. Peel the pumpkin, cut into small cubes, add water so that it slightly covers the cubes. The volume should be approximately two-thirds of the pan. You need to cook for at least 10 minutes. The pieces should be easy to knead with a spoon.
3. Peel cooked vegetables. Chop the potatoes and place them in a saucepan, adding a little water if necessary.
4. Chop the onion very finely, grate the carrots on a fine grater, add to the pan. Vegetables will increase the benefits of pumpkin soup.
5. Chop the bell pepper into small strips.
6. Grind the vegetables until pureed. You can use a regular puree masher or blender for this.
7. Add bell peppers and stored mushrooms to the dish.
8. Pepper and salt.
9. It is necessary to stir on the fire for about 7 minutes.
10. Add bay leaf.

After the pumpkin soup is cooked, you need to keep it covered for 20 minutes. This will give the soup a richer taste and aroma. If desired, you can add chopped herbs. The calorie content of pumpkin soup will be small - about 150 calories.

Recipe for pumpkin soup with mussels

pumpkin soup with mussels

To prepare 4 servings you need to take:

• pumpkin (or part thereof) weighing 700 grams;
• 1 kg fresh mussels (in shells);
• large lemon;
• dry white wine 300 grams;
• a tablespoon of olive oil;
• Bay leaf;
• a head of white onion;
• garlic clove;
• vegetable broth 900 grams;
• salt and ground black pepper;
• dill.

Preparation procedure:

1. Sort the mussels, peel them, place them in a saucepan and pour dry wine. It is important to note that damaged and open shells are unsuitable for cooking.
2. Remove the lemon zest and cover the mussels with it. Squeeze lemon juice there and put on fire. Add bay leaf. After boiling, simmer for 5 minutes, shaking occasionally. The shells should open.
3. After cooking, transfer the mussels to a sieve (without lemon or bay leaf). Leave the pan with the broth and discard any unopened shells.
4. After the mussels have cooled, you need to remove the meat. The broth must be carefully strained; it is recommended to use gauze folded in several layers.
5. Heat vegetable oil in a large saucepan, add chopped garlic and onion mixture. Cook for about 5 minutes. It is necessary to stir constantly.
6. Peel the pumpkin, cut into small cubes, place in a saucepan. Pour in the broth in which the mussels were cooked and simmer, covered, for about 7 minutes.
7. Then pour the pre-cooked vegetable broth into the pan. Cook the soup for about half an hour.
8. Then you need to grind the dish until smooth.
9. Season with pepper and salt and place the mussel meat into the pan. Bring the dish to a boil and turn off the stove.

The finished pumpkin soup can be decorated with lemon slices or sprinkled with finely chopped fresh dill.

Possible harm of pumpkin soup and contraindications

In addition to the valuable benefits for the body from delicious ripe pumpkin puree soup, there is possible harm from its frequent consumption. Since the product is alkalizing, some diseases, such as ulcers or gastritis, may worsen. If taken in moderation, pumpkin soup will not harm your health.

The benefits and harms of pumpkin soup depend on the individual characteristics of the person. Among the many options for pumpkin soup, everyone can find the perfect recipe for themselves. Pumpkin has excellent properties: when boiled, it reveals wonderful flavors and aromas.

Pumpkin for pancreatitis and diabetes

For such a dangerous disease as pancreatitis, pumpkin is not only allowed, but even recommended by doctors. It reduces inflammation and neutralizes the effects of irritating substances. It is easily and quickly absorbed, so it does not create an increased load on the pancreas. Pumpkin is eaten only boiled or steamed, prepared into puree soups or added to rice porridge.

For type 1 and type 2 diabetes, experts also advise eating pumpkin dishes, including soups. They not only saturate the body with useful substances, but also help remove toxins, restore blood vessels, and reduce weight. Diabetes is dangerous due to complications, and pumpkin can improve the health of the body, remove excess fluid and toxins, and normalize glucose levels. But you need to keep in mind that excessive consumption of autumn fruit will also not be beneficial.

Important : for diseases such as pancreatitis, diabetes and others that have a chronic course, you should consult your doctor regarding diet and diet.

Pumpkin is one of the rare products that have almost no contraindications. But she has a lot of advantages! Pumpkin keeps well all winter; it is convenient to freeze it in pieces and grate it. The orange vegetable can be eaten all year round - there are many recipes for preparing pumpkin dishes. Be healthy!