Pumpkin soup: benefits and harms, calorie content, classic recipe with photos

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

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.

Chemical composition of pumpkin puree soup

Pumpkin puree soup, whose calorie content is in the range of 33-60 kcal per 100 g, is distinguished by a high content of nutrients.

The table shows the analysis of the chemical elements of a 100 g serving, with the following ingredients in the composition:

• 400 g pumpkin;
• 60 g onions;
• 80 g carrots;
• 25 g butter;
• 250 ml cow's milk;
• parsley, salt.

Is pumpkin soup good for pregnant and lactating women?

calories in pumpkin soup, 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.

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.

Cooking features

Cream soups, due to their soft consistency and pleasant taste, are considered a delicacy. Because of this, some people find them difficult to prepare. In fact, the invention of the blender made them accessible to the general public. It is one thing to grind food through a sieve by hand, another thing is to grind it using kitchen appliances. Any housewife can cook pumpkin puree soup with chicken without spending a lot of time and effort. You just need to know the cooking technology and a few subtleties.

• For making creamy soup, nutmeg pumpkin is most suitable because it has tender and aromatic flesh. You can make it from other varieties of pumpkin, but it will take much more time.
• Pumpkin and chicken puree soup will be more satisfying and tasty if cooked in chicken broth.
• The chicken for pumpkin puree soup can be chopped along with other vegetables or cut into pieces and added to the prepared soup.
• If the taste of the soup seems sweet to you, add more aromatic herbs and savory spices to it, they will make it more balanced.
• If you want to speed up the process of preparing the soup, you can bake the pumpkin while the broth is being prepared and the vegetables are boiling.

Pumpkin puree soup is served well with croutons. You can decorate the dish with chopped herbs, pumpkin seeds, slices of chicken or bacon.

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.

How to make pumpkin soup

how to cook pumpkin soup
This healthy dish can be quickly prepared 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.

Pumpkin main dishes

Cream soup

Pumpkin puree soup is prepared with milk. Cut one medium pumpkin into pieces and simmer until tender. Then add milk, salt, spices, and boil. Beat the finished soup with a blender. Serve with herbs and croutons.

Stew

We take 1 medium pumpkin, 3 carrots, 3 tomatoes, canned beans, spices and herbs.

Pumpkin is cut into pieces, carrots into slices or strips. Lightly fry the vegetables in vegetable oil, then add a little water and simmer. 5 minutes before readiness, add canned beans and diced tomatoes.

You can add protein to this dish: mushrooms, offal, nuts. The stew will not become less dietary, but will be enriched with B vitamins.

Flatbread

200 grams of prepared pumpkin pulp, 8 tablespoons of rye, corn or other whole grain flour, kefir (2 tablespoons) and/or 1 egg, salt, spices, a pinch of salt, vegetable oil. The dough should be medium thick.

Spoon the dough into the pan according to the size of the desired flatbread. You can eat them instead of bread, or you can prepare any filling for them: vegetable, fish, and so on.

Pumpkin salads

Like any vegetable, pumpkin is healthy when eaten raw. But not everyone likes eating raw pumpkin just like an apple. First of all, it's hard. Secondly, a specific taste can quickly get boring.

Grate the pumpkin onto the salad using a coarse grater and then marinate it in spices and apple or wine vinegar. So it becomes much softer and more interesting. For fruit salads, you can use cinnamon instead of spices. Dressing: lemon or orange juice, yogurt.

Pumpkin goes well with apple, orange, tangerines, and pineapple. It can be added to cabbage salads, and boiled - in vinaigrette. Don't ignore pumpkin seeds either. They will be an excellent addition to salads, but only raw or slightly dried.

Pumpkin desserts - the salvation of losing weight with a sweet tooth

Do you want to lose weight, but it’s impossible to give up sweets? It doesn't matter if there is pumpkin in the refrigerator. Desserts made from this vegetable are not only tasty and extremely healthy, but also contain a minimum of calories. And even if you combine our beauty with flour or add sugar, the harmful things will come out instantly.

How to remove a specific taste?

The uniqueness of this vegetable is that it easily “adopts” the taste of other products. If you flavor pumpkin with orange, it will be impossible to understand that it is in the dish. Cooks make full use of this feature. They add coconut, lemon, orange, pineapple to refine and enrich creams, mousses and pumpkin casseroles.

The exception is cinnamon. On the contrary, it emphasizes the taste of pumpkin pulp, but makes it brighter and richer. Therefore, cinnamon and pumpkin are considered an inextricable pair.

Baked pumpkin

Cut the pumpkin without peeling the skin and bake in the oven at 160 degrees. Ready to sprinkle with cinnamon. Can be eaten both hot and cold.

Pumpkin baked with carrots and apples

Three half of a peeled medium pumpkin on a coarse grater. Place on a baking sheet greased with vegetable oil in a 0.5 cm layer. Sprinkle with cinnamon on top. You can mix pumpkin with raisins and nuts.

Place 3 grated carrots on top. Cover our “pie” with a layer of grated apples. Bake in the oven over medium heat until the pumpkin and carrots are cooked. Serve with sour cream or yogurt.

Diet tartlets with pumpkin cream

For this dish you will need: 0.5 kg of peeled pumpkin, 0.5 liters of milk, 2 tbsp potato starch, coconut flakes, orange, dark chocolate or chocolate glaze, ready-made tartlets.

• Cut the pumpkin into cubes and simmer with coconut flakes and chopped orange until tender.
• Separately, cook thick milk jelly or, alternatively, custard. Add salt and sugar to taste.
• We turn the finished pumpkin into puree and combine it with milk jelly.
• Beat with a blender.
• Coat the inside of the tartlets with melted dark chocolate or glaze.
• Fill with cream and decorate with coconut and fruit slices.

Classic recipe with cream

pumpkin soup with cream
The preparation time for this dish is approximately 40 minutes. The following list of products will make 3 servings. The soup retains its beneficial properties and vitamins.

You will need:

700 g pumpkin pulp;

300 g new potatoes;

2 heads of red sweet onion;

A healing gift for autumn

As if taking care of our health, before a long winter, deprived of fresh vitamins from the garden, nature presents us with a bright sunny gift - pumpkin. It is not for nothing that this vegetable has the property of long-term storage. Such a massive vitamin reserve should definitely take its rightful place in the pantry of every skillful housewife.

In the kitchen, pumpkin will reveal all its secret beneficial properties and give away vitamin riches to everyone who tastes delicious dishes. The magazine "Chasnosti.Com" is confident that pumpkin will become an indispensable vegetable friend for those who care about a properly balanced and healthy diet. In addition to all the qualities already mentioned, this autumn fruit also has healing characteristics: it helps to cure diseases and improve the general condition of the body.

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.

Dietary cream of pumpkin soup calories. How to make pumpkin puree soup - a dietary recipe

A favorite of the fall-winter season is the classic puree soup made from fresh pumpkin. How to cook? Very simple. Thick, creamy and nutritious flavor comes from cream cheese. But the recipe is so variable that it can also include cream or sour cream and even milk (to choose from). Pumpkin soup is delicious on its own and generally does not need additional ingredients. However, it is precisely to give it a rich and deep taste that we add all kinds of creamy ingredients available in the refrigerator.

The recipe for pureed pumpkin soup is simple and quick, prepared without frying. Which is very convenient because the process is simplified and takes only 20 minutes. Throw all the fresh vegetables into the pan, add water and cook. Low-fat sour cream or cream (10-15%) also goes well with pumpkin. But they don't make the soup thicker. Thick creamy texture is achieved using pumpkin, potatoes, and carrots. Additional thickness will also appear thanks to the processed cheese.

In order for the soup to be dietary and comply with proper nutrition standards (PN), you need to pay special attention to the choice of cheese. The composition should not contain any harmful additives

The smaller the composition, the better. An alternative could be mozzarella.

Which pumpkin to choose for soup?

In fact, any variety of pumpkin will work in this recipe. If you have a personal preference, such as a favorite type of variety, use that. Ideal - Butternut Squash (nutty), Jarrahdale (blue). In general, you can buy any type of so-called “sugar pumpkin”.

Just don’t use decorative pumpkins; although they are edible, they are tasteless.

Calorie content of puree soup per 100 g:

Ingredients:

• 700 g fresh pumpkin;
• 2 medium potatoes or celery roots (200 g);
• 2 onions (100 g);
• medium carrot;
• processed cheese or mozzarella (100 g);
• Vegetable or meat broth;
• Salt, paprika, dry garlic, pepper - to taste.

The soup is prepared without meat. Additionally, you can serve seafood or chicken wings fried on the grill or in a frying pan.

Step by step method:

1. Peel vegetables: pumpkin, potatoes, onions, carrots. Cut everything into medium pieces. If desired, boil the onion whole and discard it at the end (if you don’t like it).

1. Place the vegetables in a saucepan, add broth or water and cook until tender, 15-20 minutes. Check readiness with a fork.

Pumpkin soup with mushrooms recipe

pumpkin soup with mushrooms
When planning to cook this 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.

Pumpkin soup with chicken broth

What we need:

• chicken fillet – 300 g;
• pumpkin – 300 g;
• medium potatoes - 3 pcs.;
• onion – 1 pc.;
• small carrots – 1 pc.;
• cauliflower – 200 g;
• cream cheese – 70 g;
• vegetable oil – 3 tbsp;
• salt, pepper mixture, bay leaf - to taste;
• garlic – 1 clove;
• greens to taste;
• filtered water – 1.5 l.

Cooking time - 50 minutes

Number of servings - 6

How to make pumpkin soup with chicken broth

1. Wash the chicken breast (fillet), add cold water, cook until tender at a gentle simmer for about 25-30 minutes.

2. Cut the carrots and onions into thin strips.

3. Cut the pumpkin into small cubes. We also chop the potatoes.

4. Lightly simmer the onions and carrots in vegetable oil until translucent, stirring occasionally.

5. Remove the meat from the prepared chicken broth, add potatoes, pumpkin and cauliflower into it. Cool the cooked fillet and chop into cubes. Cook the vegetables in the broth until tender, 15-18 minutes. over medium heat.

6. Place the roasted vegetables into the broth and cook for another 5 minutes.

7. Salt, add ground pepper, press garlic through a press. Add cream cheese, herbs, chopped chicken. Stir until smooth, taste for salt and, if necessary, add to taste.

8. Bring the almost finished soup to a boil and turn it off.

9. Cover the soup with a lid and let it brew for 15-20 minutes.

Aromatic, lightly creamy soup with pumpkin in chicken broth is ready. Pour into plates and serve hot with fresh bread or crispy croutons.

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.

Pumpkin puree soup with chicken: composition, calorie content and nutritional value per 100 g

To prepare pumpkin puree soup, take chicken legs (or other part of the chicken), potatoes, carrots, onions, fresh or frozen pumpkin, celery stalk, dill, salt.

To season the pumpkin cream soup with chicken, prepare ground nutmeg, rosemary, bay leaf and butter.

Wash all vegetables, peel and cut into large pieces.

Place the chicken legs in the pan.

Add potato pieces to it.

Also add a couple of large pieces of carrots to the pan.

And finish off the soup base by adding onions.

Fill everything with water and put it on the stove, watch until it boils.

When the soup comes to a boil, skim off the foam and add the celery stalk and dill. Continue cooking at a low simmer until the vegetables are tender.

Complete the vegetable composition of the soup by adding sliced ​​pumpkin. Continue cooking until the pumpkin is soft.

When the pumpkin is cooked, add a pinch of ground nutmeg to the soup.

Also add spicy rosemary (or spices to your taste).

And a couple of bay leaves complete the spicy note of the soup. Cook for another 10 minutes.

Remove the chicken from the soup. It can then be placed in a bowl of soup or served separately. Remove bay leaf. Puree all the vegetables in the broth with an immersion blender.

Season the soup with a piece of butter, bring to a boil and turn off the stove.

Serve pumpkin puree soup with chicken hot with dill and toasted croutons.

Pumpkin puree soup is ready! Bon appetit!