Especially for you, we have compiled a large selection of pumpkin soup recipes for every taste. Vegetable, meat, pureed - whatever your heart desires!
1. Pumpkin soup - a classic recipe
A classic way to make a colorful and beautiful creamy soup with simple ingredients.
You will need: 700 ml of vegetable broth, 800 g of pumpkin, 1 onion, 2 cloves of garlic, 2 tbsp. olive oil, 4 tablespoons heavy cream, spices.
Preparation: Cut the onion into half rings and crush the garlic. Fry them in olive oil and add pumpkin slices with spices after 5-7 minutes. After a couple of minutes, pour in the broth, bring to a boil, reduce heat and boil for 20 minutes under the lid. Grind the soup with the hand blender along with the cream.
2. Pumpkin soup with pepper and dried apricots
When serving, add aromatic cilantro and hot pepper rings.
You will need: 1 kg pumpkin, 2 bell peppers, 1 head of garlic, 1 onion, 100 g dried apricots, 600 ml of broth, olive oil, spices.
Preparation: Cut the pumpkin into slices and place on a baking sheet. Send pepper and a head of garlic there, sprinkle everything with oil and bake for half an hour at 200 degrees. Chop the onion, cut the dried apricots into strips and fry them together.
Add pumpkin, vegetable stock and bring mixture to a boil. At the end, put the pulp of 1 pepper and garlic into the soup and beat it with a blender. Cut the second pepper into thin slices and add to plates.
3. Pumpkin soup with cider
It is better to take dry cider so that the soup is not too sweet.
You will need: 1 kg pumpkin, 1 onion, 150 ml cider, 800 ml broth, spices, olive oil.
Preparation: Chop and fry the onion, add the pumpkin cubes and simmer all together under the lid for 10 minutes. Pour in the broth, bring to a boil and boil for another 20 minutes, and then beat with a blender. Boil the cider separately, evaporate about a third of it, pour it into the soup, add spices and warm it up.
4. Pumpkin soup with mascarpone
A flawless combination of flavors and textures.
You will need: 80 g butter, 700 g pumpkin, 1 onion, 70 g fortified wine, 2 cloves of garlic, 1.2 liters of broth, 200 g mascarpone, spices.
Preparation: Chop the pumpkin coarsely and brush with half the melted butter. Send it to the oven at 180 degrees for half an hour. In the remaining oil, fry the onion and garlic, add wine to them and evaporate. Add pumpkin and broth, bring to a boil, reduce heat and boil for 20 minutes. Whisk the soup with a blender, add the spices and mascarpone, and mix again.
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5. Pumpkin soup with chickpeas
Add bacon, shrimp or cheese to taste when serving.
You will need: 400 g pumpkin, 400 g boiled chickpeas, 2 cloves of garlic, 2 sprigs of rosemary, nutmeg, spices, olive oil.
Preparation: Cut the pumpkin into small cubes and fry it with garlic and fresh rosemary. Add spices and ready-made chickpeas there, 1 liter of hot water, and boil for 10 minutes. Remove the rosemary, add more spices to taste and puree the soup with a blender.
6. Pumpkin soup with mushrooms
You can take champignons, but porcini mushrooms are many times more aromatic.
You will need: 300 g pumpkin, 2 porcini mushrooms, 1 onion, 30 ml cream, spices.
Preparation: Finely chop and fry the onion, add the mushrooms to it and continue to fry. After a couple of minutes, add the chopped pumpkin and carcasses all together there. Pour in 200-300 ml of water, and after 5 minutes, season the soup. Purée it with a blender, add cream and garnish with toasted mushroom slices.
7. Pumpkin soup with potatoes
Light dietary soup that does not need to be whipped with a blender.
You will need: 100 g pumpkin, 1 onion, 2 potatoes, half a carrot, half a pepper, 1 tomato, 1 liter of water, spices, vegetable oil.
Preparation: Cut the potatoes into small cubes and boil for 10 minutes. Add chopped onion and pumpkin to it, and after another 10 minutes - grated carrots and chopped tomato and pepper. Season the soup, and after 15-20 minutes, remove it from the heat.
8. Pumpkin soup with apples
For spices, cinnamon with cayenne pepper is perfect here.
You will need: 1 kg pumpkin, 2 apples, 1 onion, 1 carrot, 4 cloves of garlic, 700 ml of water, 1 stalk of celery.
Preparation: Lightly sauté the coarsely chopped pumpkin, carrots, onions and celery. Sprinkle them with spices, add apples and pour in hot water. Boil the soup for about 20 minutes until the pumpkin is soft, add garlic and more spices to taste, and puree with a blender.
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9. Pumpkin soup with beef
This pumpkin soup can even be served cold.
You will need: 300 g pumpkin, 1 onion, 100 g peas, 200 g potatoes, 200 g zucchini, 300 g beef, spices.
Preparation: Pour the water over the beef, bring to a boil, change the water, add the spices and half the onion, and cook for about an hour. Cut the potatoes, pumpkin and courgette into large cubes. Remove the meat from the broth and put the vegetables in it, and after 15 minutes add the peas. After 5 minutes, season the soup again, remove from heat and return the sliced meat to the pan.
10. Pumpkin soup with tomatoes
It has an even brighter and more saturated shade.
You will need: 300 g pumpkin, 1 red onion, 200 g tomatoes in their own juice, 1 tsp. curry, 1 tsp balsamic, 2 cloves of garlic, 1 glass of water, 100 ml of cream, spices.
Preparation: Chop the onion and garlic and fry until soft. Add spices, pumpkin cubes to them, and after 7 minutes - tomatoes. Add water and balsamic, season the soup to taste, boil for 15 minutes and whisk with a blender with cream.
11. Pumpkin soup with lentils
We recommend taking red lentils to preserve their color.
You will need: 200 g pumpkin, 1 glass of lentils, 1 onion, 3 cloves of garlic, 1 liter of water, ginger, spices.
Preparation: Chop onion, garlic and ginger, fry them and add pumpkin cubes with lentils. After a couple of minutes, pour in water or broth, bring to a boil, reduce heat and cook for about 15 minutes under the lid. Whisk the soup with a blender before serving.
12. Pumpkin soup with bacon
Another win-win combination of flavors.
You will need: 1 kg pumpkin, 2 potatoes, 3 onions, 2 cloves of garlic, 200 ml cream, 200 g bacon, 30 g butter, 1 liter water, curry, ginger, spices, croutons.
Preparation: Fry the onions, garlic and ginger in butter. Add curry, add potato and pumpkin slices, and after 5 minutes cover with water. Boil the soup until the vegetables are ready, drain some of the broth and beat the mass with a blender. Add warm cream and spices, adjust the thickness and serve on plates. Top with fried bacon and croutons or croutons.
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13. Pumpkin soup with chicken
Ready soup can be served like this or whipped with a blender.
You will need: 800 g chicken, 600 g pumpkin, 600 g potatoes, 100 g onions, 100 g carrots, 100 g wheat groats, 1 tbsp. salt, 3 liters of water, spices.
Preparation: Pour water over the chicken and cook for about 40 minutes, skimming off the foam. Add potato and pumpkin cubes, chopped onions and grated carrots. Season the soup and immediately pour the wheat grits into it. Stir, bring to a boil and simmer until vegetables and cereals are cooked - about 20 minutes.
14. Pumpkin soup with red fish
It is better to take smoked fish - it is tastier and more aromatic this way.
You will need: 120 g of smoked red fish, 1.5 kg of pumpkin, 6 walnuts, 30 g of Parmesan, 800 ml of broth, 100 ml of cream, spices, a pinch of cinnamon.
Preparation: Cut the pumpkin into cubes and bake in foil at 180 degrees for half an hour. Transfer the pumpkin to a boiling broth, boil for a couple of minutes and beat with a blender. Add cream and spices and bring to a boil again. Pour the soup into portions, add fish slices, nuts to each and sprinkle with grated cinnamon parmesan.
15. Pumpkin soup with shrimps and coconut milk
Spectacular and aromatic Thai style pumpkin soup.
You will need: 700 g pumpkin, 3 cloves of garlic, 4 cm of ginger root, 2 onions, 1 tsp. curry, 15 large shrimps, 400 g of coconut milk, spices, olive oil.
Preparation: Cut the pumpkin into cubes and bake on parchment for 25 minutes at 200 degrees. Chop the onion and sauté, and after a couple of minutes add half the chopped ginger and garlic. Add curry and 1 liter of water, bring to a boil, put pumpkin in soup and boil for 10 minutes.
Puree the soup with a blender, stir in the coconut milk and bring to a boil. Fry peeled shrimp with leftover garlic and ginger, and put in soup.