10 pumpkin soups with bright color, taste and aroma

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

These soups with champignons, meatballs, pears, beans and ginger will keep you warm in any weather.

1. Pumpkin cream soup with sour cream

Ingredients

• 1 onion;
• 2 cloves of garlic;
• 2 carrots;
• 1-2 tablespoons of olive oil;
• salt to taste;
• ground black pepper - to taste;
• 800 g pumpkin pulp;
• 1 liter of water;
• 150 g sour cream + a little for decoration;
• ground nutmeg - to taste;
• peeled pumpkin seeds - for decoration.

Preparation

Chop the onion and garlic, cut the carrots into small pieces. Place vegetables in a saucepan with heated oil. While stirring, fry them over medium heat for 5-7 minutes, until soft. Season with salt and pepper.

Cut the pumpkin into small cubes and place in a saucepan. Pour boiling water over vegetables. Cook for 20-30 minutes, until the pumpkin is tender.

Puree the soup with a blender. Add sour cream, salt and nutmeg and mix thoroughly. Bring soup to a boil and remove from heat. Garnish with sour cream and pumpkin seeds before serving.

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2. Soup-puree with baked pumpkin and chicken meatballs

Ingredients

• 1 pumpkin weighing 1–1½ kg;
• 450 g minced chicken;
• 1½ onions;
• 5 cloves of garlic;
• 1 egg;
• 50 g bread crumbs;
• a few tablespoons of olive oil;
• salt to taste;
• ground black pepper - to taste;
• ½ teaspoon dried oregano
• ½ teaspoon ground paprika;
• a pinch of ground cloves;
• a few sprigs of parsley;
• 500 ml chicken broth;
• 60 ml whipping cream.

Preparation

Place the whole pumpkin on a parchment-lined baking sheet. Place in an oven preheated to 220 ° C for about an hour or a little longer. The pumpkin should be soft. Take it out of the oven and let it cool.

Add 1/2 finely chopped onion, 3 minced garlic cloves, beaten egg, crackers, 2 teaspoons oil, salt, pepper, oregano, paprika, cloves and some chopped parsley to the minced meat. Stir the mixture thoroughly with your hands.

Shape into meatballs and place on a parchment-lined baking sheet. Put it in the refrigerator for 15-20 minutes. Then drizzle the meatballs with oil and bake at 200 ° C until tender, about 20 minutes.

Cut the cooled pumpkin in half and scoop out the pulp. Put it in a deep bowl, add broth and puree with a blender. Chop the remaining onion and garlic finely and sauté in a saucepan with heated oil.

Add pumpkin mixture, cream, salt and pepper to a saucepan. Cook the soup over medium heat for 10 minutes and purée again if desired. Before serving, place the meatballs in a bowl and sprinkle with chopped parsley.

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3. Soup with pumpkin, beans and celery

Ingredients

• 1-2 celery stalks;
• 1 onion;
• 1 clove of garlic;
• 500 g pumpkin pulp;
• 3 tablespoons olive oil
• 200 g of chopped tomatoes in their own juice;
• 900 ml beef broth;
• 200 g canned white beans;
• salt to taste;
• ground black pepper - to taste.

Preparation

Cut the celery into thin slices, the onion and garlic into small cubes, and the pumpkin into large cubes.

Place a saucepan over medium heat and heat the oil in it. Saute the celery for a couple of minutes, add the onion and garlic and cook, stirring occasionally, for another 5-7 minutes.

Add pumpkin and tomatoes and simmer for 5 minutes. Pour in broth and bring to a boil. Reduce heat slightly and simmer for about 20 minutes, until the pumpkin is tender.

Toss the beans into the soup and cook for a few more minutes to warm up. Add salt and pepper and mix well.

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4. Pumpkin puree soup with apples

Ingredients

• 1 onion;
• 1 celery stalk;
• 1 carrot;
• 2 tablespoons of butter;
• 900 g pumpkin pulp;
• 300 g peeled green apples;
• 700 ml vegetable or chicken broth;
• 250 ml of water;
• salt to taste;
• ground black pepper - to taste;
• ground cinnamon - to taste;
• ground nutmeg - to taste;
• a few sprigs of parsley or green onion feathers.

Preparation

Chop the onions, celery and carrots into small cubes. In a saucepan, melt the butter over medium heat. Add prepared vegetables and stir-fry for 5 minutes.

Cut pumpkin and apples into small pieces, toss them into a saucepan and cover with broth and water. Bring to a boil, reduce heat, and cook, covered, for about 30 minutes. The ingredients should be soft.

Puree the soup with a blender. Season with salt, pepper, cinnamon and nutmeg. Sprinkle chopped herbs over the soup before serving.

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5. Spicy pumpkin soup with lentils and coconut milk

Ingredients

• 800 g pumpkin pulp;
• 2-3 carrots;
• 1 tablespoon olive oil
• 1 tablespoon curry
• 100 g red lentils;
• 700 ml vegetable broth or water;
• 400 ml coconut milk;
• salt to taste;
• ground black pepper - to taste;
• a few sprigs of cilantro.

Preparation

Cut the pumpkin and carrots into small pieces. Heat oil in a saucepan over medium heat. Place vegetables and sauté, stirring occasionally, for a couple of minutes. Add curry, stir and cook for another minute.

Toss lentils into a saucepan, pour in broth or water and coconut milk. Stir well and bring to a boil. Reduce heat and simmer for 15-20 minutes, until all ingredients are tender.

Puree the soup with a blender. Season with salt and pepper. Sprinkle with pepper and cilantro leaves before serving.

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6. Pumpkin cream soup with orange

Ingredients

• 1 onion;
• 400 g pumpkin pulp;
• 4-5 cloves of garlic;
• 2 tablespoons olive oil
• 500 ml of water;
• 1 orange;
• ground nutmeg - to taste;
• ground ginger - to taste;
• salt to taste;
• ground black pepper - to taste;
• 60 ml whipping cream + a little for decoration;
• peeled pumpkin seeds - for decoration.

Preparation

Cut the onion into small cubes and the pumpkin into small pieces. Chop the garlic. Heat oil in a saucepan over medium heat. Sauté the onion and garlic until golden brown.

Lay out the pumpkin, stir and cover with water. Bring to a boil and simmer covered over medium heat for 20-30 minutes. The pumpkin should be soft.

Grate the orange peel on a fine grater and squeeze the juice out of the fruit. Add nutmeg, ginger, salt, pepper, orange juice, and almost all of the zest to the soup.

Puree the soup with a blender. Pour in the cream and mix thoroughly. Top the soup with cream and sprinkle with orange zest and pumpkin seeds before serving.

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7. Soup with pumpkin, potatoes and ginger

Ingredients

• 1 clove of garlic;
• a small piece of fresh ginger;
• 1-2 tablespoons of vegetable oil;
• 400 g pumpkin pulp;
• 1 onion;
• 50 ml soy sauce;
• 1½ – 2 liters of water;
• 300 g potatoes;
• salt to taste;
• ground black pepper - to taste;
• a few sprigs of dill;
• a few sprigs of parsley.

Preparation

Chop the garlic into thin slices and finely grate the peeled ginger. Fry them lightly in a skillet with hot oil and transfer to a plate.

Cut the pumpkin into large cubes and the onion into small cubes. Throw in a skillet and fry, stirring occasionally, until golden brown. Add garlic, ginger and soy sauce. Bring to a boil and remove from heat.

Boil water in a saucepan. Cut the peeled potatoes into large cubes and toss in the water along with the fried ingredients. Season with salt and pepper.

Bring the soup to a boil and cook until the pumpkin and potatoes are tender. At the end of cooking, add chopped herbs to the soup.

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8. Pumpkin cream soup with mushrooms

Ingredients

• 500 g pumpkin pulp;
• 2 cloves of garlic;
• 150-200 ml of water;
• 1 onion;
• 200 g of champignons;
• 1 tablespoon olive oil
• 100 ml of cream with a fat content of 10%;
• salt to taste;
• ground black pepper - to taste;
• a few sprigs of parsley.

Preparation

Chop the pumpkin into small pieces and chop the garlic. Put them in a saucepan, cover with water and cook until the pumpkin is soft, about 20-30 minutes.

Cut the onion into small cubes and the mushrooms into thin slices. Heat oil in a skillet and lightly fry the onion. Add the mushrooms and cook, stirring occasionally, until the liquid evaporates.

Place the mushrooms and onions in the pumpkin saucepan. Save a few mushrooms for garnish. Puree the soup with a blender. Add cream, salt and pepper and stir. Bring the soup to a simmer over moderate heat.

Garnish the soup with mushrooms and parsley leaves before serving.

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9. Spicy pumpkin soup with pears

Ingredients

• 700 g pumpkin pulp;
• 3 tablespoons olive oil
• 1 teaspoon butter
• 1 onion;
• 2½ teaspoon curry
• ½ teaspoon ground ginger;
• ground nutmeg - to taste;
• 450 g pears (peeled weight) + 1 pear for decoration;
• 360 ml of water;
• 240 ml pear nectar;
• 950 ml chicken or vegetable broth;
• salt to taste;
• ground black pepper - to taste;
• 60 ml whipping cream.

Preparation

Cut the pumpkin into small cubes. In a saucepan over high heat, heat 2 tablespoons of olive oil and a spoonful of butter. Fry the pumpkin in portions until golden brown on all sides. Place on a plate.

Heat the remaining olive oil in a saucepan. Sauté the finely chopped onion over medium heat until soft. Add curry, ginger and nutmeg, stir and cook for a couple of minutes.

Peel and seed the pears, cut into small pieces and place over the onion. Stir and cook for a few minutes. Add pumpkin, water, pear nectar, broth, salt and pepper. Bring the soup to a simmer over high heat. Then reduce it, cover the pot and cook for about 30 minutes.

Puree the soup with a blender, pour in the cream and stir. Garnish with pear wedges before serving.

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10. Vegetable soup with pumpkin and cream

Ingredients

• 1 onion;
• 1 carrot;
• 1 tablespoon olive oil
• 1 small vegetable marrow;
• 1 bell pepper;
• 400 g pumpkin pulp;
• 1-2 tomatoes;
• 3 celery stalks;
• 1½ – 2 liters of water;
• salt to taste;
• universal seasoning - to taste;
• 250 ml cream, 10% fat;
• 3 cloves of garlic;
• a few sprigs of dill;
• a few feathers of green onions.

Preparation

Chop the onion into large pieces and grate the carrots on a coarse grater. Place vegetables in a skillet with heated oil and brown lightly.

Remove seeds from zucchini and peppers. Chop the squash and courgette into large cubes, and the peppers, tomatoes, and celery into smaller pieces.

Boil water in a saucepan and add all the prepared ingredients to it. Toss in salt and all-purpose seasoning, stir and cook for a few minutes. Pour in the cream and bring the soup to a boil.

Cook the soup until the vegetables are soft. Add chopped garlic at the end of cooking. Sprinkle chopped herbs over the soup before serving.