Pumpkin puree soup with cream calories

• Catherine
• 2019-04-15

( 4.8 out of 5 )
In fact, pumpkin is a very popular vegetable, from which you can prepare not only porridge, but also soups and even desserts. Pumpkin puree soups are often prepared for young children. Although adults who care about their health should pay attention to this simple and nutritious dish.

Let's look at a few more recipes for making classic and new pumpkin puree soups.

Creamy pumpkin and chicken soup

If you prefer heartier soups, you can make creamy pumpkin and chicken or turkey soup. It is most convenient to use poultry fillet for these purposes, but if you wish, you can boil the legs until cooked and remove the meat from them.

Ingredients:

• Pumpkin – 600 g
• Chicken or turkey fillet – 300 g
• Onion – 1 pc.
• Garlic – 1 clove
• Carrots – 1 pc.
• Cream – 100 ml
• Butter – 10 g
• Pepper, salt - to taste
• Greens - to taste

Preparation:

1. Boil chicken or turkey fillet in salted water until tender. Remove from the broth and leave to cool.
2. Peel the pumpkin and cut into cubes.
3. We also peel the carrots and cut them into rings.
4. Boil the pumpkin and carrots until tender.
5. Fry the onion in butter until golden brown.
6. Add the diced clove of garlic to the onion, stir and remove the pan from the heat.
7. Combine pumpkin, chicken fillet and onion and grind using a blender until smooth. Transfer to a frying pan and add a little chicken broth and cream. Boil the dish, salt and pepper to taste.
8. Pour the puree soup into bowls and sprinkle with chopped herbs. Serve to the table. We treat our loved ones to a tasty and healthy dish. Bon appetit!

Dietary pumpkin soup in a slow cooker. Pumpkin soup

The product is distinguished by a rich composition of useful microelements and vitamins. Regular consumption of orange pulp helps improve metabolism, improve the functioning of the gastrointestinal tract, and strengthen the immune system.

There are many ways to prepare pumpkin-based soups. Due to the fact that the fruit goes well with many other vegetables, spices, and seasonings, you can create recipes to suit every taste.

A tasty hot dish, having beneficial properties for the body, is low in calories. You can even eat the product for dinner without worrying about your figure.

Vitamin soup is perfect for lunch or dinner for anyone who wants to lose weight.

The following ingredients will be required:

• pumpkin – 2-3 slices;
• one sweet pepper;
• tomatoes - two pieces;
• a small head of onion;
• one medium carrot;
• greenery;
• spices.

How to cook:

1. Wash the pumpkin and carrots, peel and cut.
2. Place the pan on the stove, add the prepared ingredients, and pour in a little water.
3. Finely chop the peppers, onions and tomatoes and sauté in a frying pan without adding vegetable oil or fat.
4. After the vegetables in the pan are well boiled, add the roast and spices, simmer the mixture over low heat for 5-7 minutes.
5. Sprinkle the finished soup with chopped parsley.

The hot appetizer is served with croutons or rye crackers.

Calorie content: 33 kcal / per 100 g.

The recipe for dietary pumpkin soup-puree, in addition to the main product, contains only three components:

• garlic -3-4 cloves;
• a pinch of salt;
• water.

The cooking process is quite simple: The fruit is peeled, cut into pieces and boiled for 20-25 minutes. Crush the garlic into a paste and add to the boiling mixture. Grind the mixture with a mixer, simmer for a couple more minutes, add salt to taste.

Calorie content: 28 kcal / per 100 g.

For a tender broth you need:

• pumpkin - half a kilo;
• one medium potato;
• processed cheese – 200 g;
• cream (milk is possible) – 250 ml;
• seasonings

Recipe:

1. Peel the fruits and cut into small cubes.
2. Transfer the slices into a container with water, put on fire, and cook for about half an hour.
3. Cut the cheese into pieces and add it to the broth, then pour in the cream and simmer for another couple of minutes.
4. Lightly salt the hot broth and add a pinch of ginger.

It is recommended to sprinkle the creamy dish with dill and eat immediately.

Calorie content: 59 kcal / 100g.

An unusual but very healthy dish will become a real decoration of the table.

You will need:

• spinach – 150 g;
• a piece of pumpkin;
• champignons – 300 g;
• green onions;
• spoon of vegetable oil;
• spices.

How to cook:

1. Peel and cook the pumpkin. Cool and cut into cubes.
2. Wash the remaining ingredients and chop. Take a saucepan with a thick bottom, pour oil, simmer the mushrooms for 5 minutes, add water and spinach. Simmer for another 12 minutes.
3. Place the pumpkin in the soup, beat the mixture with a blender, and simmer for a couple of minutes.

Sprinkle hot soup with chopped green onions.

Calorie content: 36 kcal/100 g.

Vegetable broth is prepared in a slow cooker.

In addition to the base fruit (300 g), you will need to prepare the following products:

• one large carrot;
• two potatoes;
• onion head;
• butter – 5 g.
• salt.

Cooking method:

1. Peel the fruits and cut them into any convenient shape.
2. Lightly grease the cooking bowl with butter and add chopped onion.
3. Then load the rest of the vegetables into the cooking bowl and set the “Baking” function.
4. Mash the boiled ingredients until smooth, add a small amount of water and add salt. Switch to “Cooking” mode. Cook for 7 minutes.

Calorie content: 47 kcal/100 g.

Preparation

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.

Pumpkin puree soup with potatoes

Puree soup with potatoes is richer and more nutritious. It can be prepared both in autumn and winter. To prepare the dish in winter, pumpkin is often peeled, cut into cubes and frozen.

Ingredients:

• 500 g pumpkin
• 2 – 3 potatoes
• 1 carrot
• 1 onion
• Glass of cream (10%)
• Spices (paprika, nutmeg, black and red pepper) - to taste
• Salt - to taste

Preparation:

1. Clean and wash the pumpkin. Cut into large cubes.
2. We also clean the carrots and cut them into large rings.
3. Boil the pumpkin and carrots until tender.
4. Cut the onion into cubes and fry until golden brown in a frying pan.
5. We also peel the potatoes, cut them into large pieces and boil them.
6. Take the vegetables out of the water and mix with potatoes and onions. Grind into puree using a blender and transfer to a deep frying pan or saucepan.
7. Add cream to the puree and a little broth in which the pumpkin was cooked. Bring to a boil, add salt. Add spices to your taste, boil for another 5 - 10 minutes, cover with a lid and remove from heat.

Serve the dish hot. If desired, you can sprinkle it with chopped herbs. It will be delicious!

Pumpkin puree soup with vegetables

For 300 g of pumpkin pulp, take one medium-sized onion, one not very large carrot, 2-3 ripe tomatoes, 1-2 teeth. garlic, herbs. Prepare according to this recipe:

1. Cut the pumpkin into cubes and simmer with vegetable oil under a closed lid;
2. When the pumpkin becomes soft, add finely chopped onion and garlic passed through a press;
3. Simmer for another 5 minutes;
4. Dice the carrots, tomatoes, finely chop the greens and add to the pumpkin;
5. Let simmer for 3 minutes and add a small amount of water;
6. After 15 minutes, remove and grind with a blender.

Serve the soup with low-fat cream.

Pumpkin soup in a slow cooker - a simple recipe

The multicooker has long been an indispensable assistant for many housewives. Indeed, in a slow cooker you can very easily prepare a variety of dishes, including pumpkin soup. To make a creamy soup in a slow cooker, just boil all the vegetables, then remove them and grind them in a blender. To achieve a more piquant taste, you can first fry the onions directly in the thicket, then add the vegetables and set the “Cooking” mode.

Ingredients:

• Peeled pumpkin – 500 g
• Potatoes – 400 g
• Onion – 1 pc.
• Carrots – 1 pc.
• Salt, spices - to taste
• Butter - for frying

Preparation:

1. Peel the pumpkin, potatoes and carrots, cut into large pieces.
2. Cut the onion into cubes.
3. Turn on the multicooker in the “Fry” mode and fry the onion in butter until golden brown.
4. Place potatoes, pumpkin and carrots in a bowl. Add a little boiled water or vegetable broth and set the “Cooking” mode.
5. When the vegetables are boiled, transfer them to a separate container and grind them using a blender.
6. Place the resulting mass back into the multicooker bowl and simmer for another 10 minutes. If necessary, you can dilute the soup with a small amount of water or broth.
7. Salt and pepper the puree soup to taste. Turn off the multicooker, close the lid and let the dish sit for 15 - 20 minutes. To make the soup even more aromatic, you can sprinkle it with chopped parsley.

The soup should be served hot. It goes well with garlic croutons or white bread. Bon appetit!

Dietary pumpkin soup in a slow cooker. Pumpkin soup

Pumpkin puree soup is a dietary dish with many beneficial properties.
It is allowed during weight loss, as well as dieting due to illness. Regular consumption of soup helps restore the functioning of the digestive system, improve bowel movements, and maintain and strengthen overall health. Despite the low calorie content, the dish quickly saturates the body. It is prepared according to different recipes. WEIGHT LOSS STORIES OF STARS!

Vegetable-based weight loss is considered a fairly effective way. One popular option is the pumpkin diet. Many nutritionists recommend replacing the last meal with soup based on the orange fruit.

The article describes 5 of the most delicious recipes for healthy food and gives the calorie content of each dish.

Calorie content of pumpkin puree soup per 100 grams is 62 kcal. 100 g of dish contains:

• 2.33 g protein;
• 3.25 g fat;
• 7.8 g carbohydrates.

To prepare pumpkin puree soup you need:

• peel 5 kg of pumpkin from seeds and peel;
• cut the peeled pumpkin into small pieces;
• lightly fry 3 onions and 2 cloves of garlic in butter;
• mix onion, garlic and pumpkin;

• Add salt and ground pepper to the resulting mixture to taste;
• season the dish with 2 g of ground nutmeg;
• add 1 cup vegetable broth;
• simmer the pumpkin for 25 minutes;
• fry 100 g pumpkin seeds without adding oil;
• Serve the dish with pumpkin seeds, rye croutons, Parmesan and tomatoes.

Despite the fact that the calorie content of pumpkin cream soup per 100 grams is quite low and does not exceed 65 kcal with the classic recipe, you should not abuse such dishes during a diet and weight loss.

Salt is added to pumpkin soups, which tends to retain fluid in the body. Because of the salt, the process of losing kilos will be much slower, and swelling may also occur.

The ingredients of the dish are butter, Parmesan, and cream, which contain a fairly large amount of fat. The amount of such foods eaten should be strictly limited during the diet.

The beneficial properties of pumpkin soup include:

• with regular consumption of such dishes, heart function is normalized and the condition of blood vessels improves;
• cream soups are useful for cleansing the kidneys and liver; thanks to their rich vitamin and mineral composition, they have a beneficial effect on vision;
• the benefits of pumpkin soups for the nervous system and activation of metabolism have been proven;

• such dishes have a mild diuretic effect and are suitable for preventing constipation;
• during pregnancy, pumpkin soup helps cope with toxicosis and nausea;
• Numerous studies have confirmed the benefits of pumpkin soup for strengthening hair, nails, and the skeletal system;
• The dish is rich in foods with good antioxidant properties, which helps prevent the development of cancer.

Despite the fact that pumpkin soup is an extremely healthy dish, it has a number of contraindications. These soups should be avoided if:

• ulcer;
• gastritis;
• low acidity of gastric juice;
• diabetes mellitus;
• tendency to edema;
• flatulence and bloating;
• dysbacteriosis.

In limited quantities, pumpkin cream soups are included in the diet for cystitis, hepatitis, and kidney stones.

The recipes for this soup offer a lean, dietary dish, but at the same time very satisfying and incredibly tasty. You don't need any special ingredients to prepare it.

Ingredients

• Pumpkin – 400 gr.
• Carrots – 1-2 pcs. (about 200 gr.)
• Onions (large) – 1 pc.
• Olive oil (cold pressed) – 50 gr. 1 tbsp. l.
• Salt - to taste
• Cream - to taste.

For the vegetable broth:

• White onion – 1 pc.
• Petiole celery – 1 stalk

Different recipes offer different interpretations about the ingredients. You don’t have to add salt and cream if you want to get dietary dishes for a fasting day.

Puree soup, especially the classic Italian version, is characterized by a velvety, creamy consistency. Recipes suggest adding potatoes to vegetable broth and pureeing the soup along with them.

Preparation

First, cook the vegetable broth. It can be cooked in a separate pan on the stove to speed up the cooking process. But if you're not in a hurry, you can cook it in a slow cooker.

1. Lightly salt water (approximately 1 liter), put in it a peeled whole onion and a stalk of celery. If desired, add potatoes - literally 2-3 whole peeled medium-sized tubers. In the multicooker, set the “Soup” or “Cooking” mode for 25-30 minutes - depending on the brand and power of your kitchen assistant.
2. As soon as the broth is cooked, pour it into another container, wrap it in a towel and place it in a warm place to maintain maximum temperature.
3. Set the “Frying” mode, pour in vegetable oil and heat it.
4. Add the onion, chopped into large cubes, into the hot oil and fry until transparent, stirring occasionally.
5. While the onions are frying, peel the carrots and cut them into large half rings so that they can be fried and not stewed.
6. As soon as the onions have reached “condition”, add the carrots and fry with the lid open for 5 minutes.
7. Cut the pumpkin into the same large cubes. You need to leave a small piece of pumpkin whole. We use it to decorate the finished dish.
8. We send the pumpkin after the carrots and continue to fry. There are recipes that recommend baking the vegetable before adding it to the soup. But then the taste of the finished dish will be softer and bland. Roasting adds richness.
9. In the multicooker, set the “Stew” mode and, with the lid closed, simmer the vegetables for 15-20 minutes until the pumpkin becomes soft.
10. After the time has passed, add hot vegetable broth to the vegetables in such an amount that it covers the vegetables by 1-1.5 cm.
11. Set the “Cooking” mode for 15 minutes, close the lid and cook until the beep sounds.
12. To puree the dish, use an immersion blender. If this is not available, pour the soup into any available chopper and puree it. Pour back into the slow cooker and bring to a boil, adding salt, spices and cream to taste.
13. Cut the remaining pumpkin into thin slices and deep-fry.

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.

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.

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

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

Creamy pumpkin and spinach soup

Pumpkin soup itself is a very healthy dish that allows the body to receive many useful minerals and trace elements. If you cook it with spinach, it will become even more healthy and nutritious.

Pumpkin and spinach soup are prepared in different ways. Some housewives prefer to mix and puree the ingredients. Others, on the contrary, cook pumpkin and spinach separately, after which they lay out the puree in layers, getting a very beautiful two-color puree soup.

Ingredients:

• Pumpkin – 500 g
• Spinach – 2 cups
• Tomatoes – 3 pcs.
• Onion – 1 pc.
• Carrot – 1 pc.
• Garlic – 1 clove
• Vegetable oil – 2 tbsp. spoons
• Butter – 10 g
• Spices, salt, sugar - to taste

Preparation:

1. Dice the onion and three carrots on a grater. We also cut the garlic into small cubes.
2. Fry the onion until golden brown, add carrots and garlic to it. Fry everything together.
3. We cut the tomatoes and scald them with boiling water. Peel them and cut them into pieces.
4. Add tomatoes, butter and a little boiled water to the frying. Simmer the sauce for about 10 minutes. Taste it and add salt, sugar and spices.
5. Clean and cut the pumpkin into small cubes. Add to the tomato sauce and simmer everything together until the pumpkin becomes soft.
6. Transfer to a separate container and puree the soup using a blender.
7. Chop the spinach and simmer over low heat.
8. Mix pumpkin soup with spinach and serve. Bon appetit!

Why do people lose weight on pumpkin soup?

Nutritionists have a positive attitude towards pumpkin and dishes made from it. There is even a special pumpkin diet, during which you are allowed to eat porridge with the addition of pumpkin, juice and seeds of this vegetable.

How can pumpkin soup help you lose weight? The thing is that it contains carnitine and beta-carotene. These substances help break down fats through fatty acids. This releases quite a lot of energy, and it turns out that a person who regularly consumes pumpkin becomes more energetic and resilient, and this happens due to the breakdown of excess fat.

Dietary fiber, which is quite abundant in the pulp, also helps you lose weight. They help cleanse the intestines, remove toxins and speed up metabolic processes.

How much do they lose on this soup? Quite a lot if you include it in your diet on a daily basis.

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.

Benefits of pumpkin soup for weight loss

Pumpkin is an exceptional product containing almost all the beneficial substances necessary for humans. Therefore, most nutritionists advise regularly including it in your diet not only for people who are losing weight, but also for those who monitor their health.

It contains the “right” sugar, which eliminates the possibility of gaining excess weight and promotes the health of the entire body. Its pulp is rich in fiber, vitamins and minerals.

Consumption of this melon helps normalize blood glucose levels and has a beneficial effect on the condition of the skin, hair and nails. It is recommended for many diseases of the endocrine system. Pumpkin dishes prepared in the form of puree are often recommended for various pathologies and disorders of the gastrointestinal tract.

In addition, this product has a unique taste. It is loved by many people with a sweet tooth who find it difficult to give up desserts while on a diet. At the same time, pumpkin has low calorie content and can be eaten in unlimited quantities, even before bed.

Ingredients of pumpkin

Is pumpkin soup good for pregnant and lactating women?

The benefits of pumpkin puree soup for women primarily include improving the proliferation of skin renewal, which slows down aging. During pregnancy, especially in winter, the body needs all the vitamins contained in this dish, including fats. In particular, calcium is necessary for fetal development, which is also found in pumpkin.

Doctors especially recommend pumpkin soup for edema, gastrointestinal problems and after childbirth. During breastfeeding, all the beneficial and harmful properties of pumpkin are transferred to the baby, so if you are hypersensitive to carotenes, consuming pumpkin puree soup is dangerous for the baby. But such allergies are very rare.

Harm of pumpkin soup

Despite the fact that pumpkin soup is an extremely healthy dish, it has a number of contraindications. These soups should be avoided if:

• ulcer;
• gastritis;
• low acidity of gastric juice;
• diabetes mellitus;
• tendency to edema;
• flatulence and bloating;
• dysbacteriosis.

In limited quantities, pumpkin cream soups are included in the diet for cystitis, hepatitis, and kidney stones.

When eating pumpkin, not everyone knows how great the benefits and harms of pumpkin soup are for the human body. When cooked, many vegetables lose their beneficial properties, so it is important to be able to properly prepare this seemingly unpretentious product.

Calorie content of pumpkin cream soup for weight loss

Despite the fact that the calorie content of pumpkin cream soup per 100 grams is quite low and does not exceed 65 kcal with the classic recipe, you should not abuse such dishes during a diet and weight loss.

Salt is added to pumpkin soups, which tends to retain fluid in the body. Because of the salt, the process of losing kilos will be much slower, and swelling may also occur.

The ingredients of the dish are butter, Parmesan, and cream, which contain a fairly large amount of fat. The amount of such foods eaten should be strictly limited during the diet.

What determines the calorie content of pumpkin puree soup?

Pumpkin puree soup, the calorie content of which is determined not only by the set of products in the composition, becomes more nutritious if you include the frying stage.

To make the dish dietary, you should bake, stew or boil vegetables.

Glycemic index

The glycemic index of pumpkin (an indicator reflecting the rate of increase in sugar when consuming a product) depends on the variety. On average, the indicators are as follows: raw fruit – 25 units, boiled – 75 units, baked – 75-85 units.

If you have type 2 diabetes, you should consume pumpkin soup, following the amount prescribed by your doctor.

Pumpkin soup with shrimp

The soup prepared according to this recipe turns out very tasty and healthy. It can be prepared using meat or vegetable broth, but if this is not available, plain water will do. It is better to leave the shrimp whole, i.e. do not grind with pumpkin. Usually they are placed on the bottom of the plate, covered with mashed potatoes and a couple of tails are placed on top to decorate the dish.

Ingredients:

• Peeled pumpkin – 500 g
• Onion – 1 medium onion
• Boiled peeled shrimp – 250 g
• Potatoes – 2 pcs.
• Cream – 200 g
• Vegetable oil
• Broth or water – 600 ml
• Green onions – bunch
• Ground pepper - to taste
• Salt - to taste

Preparation:

1. Peel the potatoes and cut them into small cubes.
2. We also cut the pumpkin into cubes.
3. Cut the onion into cubes.
4. If necessary, boil and peel the shrimp to get ready-made tails.
5. Pour oil into a saucepan or cauldron and fry the onion until light golden brown.
6. Add potatoes and pumpkin to the onion, add broth or water and let it simmer. If desired, you can add your favorite spices, such as pepper and bay leaf.
7. When the vegetables are stewed, grind them using a blender until pureed. Pour in the cream, mix thoroughly, salt and pepper to taste.
8. Fry the shrimp in a frying pan for a couple of minutes.
9. Place the shrimp in serving bowls and pour the soup over the puree. Place a few tails on top.

Sprinkle the soup with chopped green onions and serve. Bon appetit!

Dietary pumpkin soup in a slow cooker. Pumpkin soup

What do you think a hot first course should be?

From a weight loss perspective, it must meet at least 3 requirements:

• saturate well;
• have a low calorie content;
• be delicious.

The new pumpkin soup recipe I'm sharing with you today meets all these requirements. Unfortunately, pumpkin and dishes made from it are not widely popular. And completely in vain!

Pumpkin is a storehouse of benefits; in addition, it is accessible and inexpensive. With just a little culinary imagination you can make a thick, velvety, moderately spicy pumpkin puree soup, ideal for cold autumn weather. I won’t write much, as they say, it’s better to see it once, and in our case, try it, in order to fully appreciate this wonderful soup.

Preparation

pumpkin soup

Simple pumpkin soup with cheese

Soups with cheese have long been loved by many housewives due to their excellent taste and ease of preparation. Cheese soups are prepared with chicken, sausages, potatoes and even pumpkin. Let's look at how to prepare pumpkin cheese cream soup at home. So let's get started.

Ingredients:

• Pumpkin (pulp) – 650 g
• Onion – 1 pc.
• Garlic – 1 clove
• Spices (pepper, salt, paprika, rosemary) - to taste
• Salt, sugar - to taste
• Sour cream – 2 tbsp. spoons
• Processed cheese – 100 g
• Butter – 10 g

Preparation:

1. Peel the pumpkin and cut into cubes.
2. Three cheese on a grater. To make it easier to do this, you need to leave it in the freezer for 20 - 30 minutes.
3. Cut the onion into cubes and fry in butter until light golden brown.
4. Chop the garlic with a knife and add to the onion. Fry for no more than half a minute.
5. Add the chopped pumpkin to the pan and fry everything together for 5 minutes.
6. Add a little water and simmer the pumpkin until it becomes soft.
7. Place the vegetables in a bowl and puree them using a blender.
8. Return the resulting mass back to the pan, add sour cream or cream and grated cheese. Mix the soup, add salt and add your favorite spices. If necessary, add a little boiled water.
9. Boil the creamy soup with cheese for another 3 - 5 minutes. If desired, sprinkle with herbs and serve with white bread or croutons. Bon appetit!

What are the benefits of pureed pumpkin soup?

What calorie content does pumpkin puree have, what beneficial properties does it have? All this is of great interest to those who lead a healthy lifestyle and monitor their health and figure. So we will try to answer these questions in the next article.

Pumpkin is a melon vegetable that is used in cooking to prepare dietary dishes, juices, syrup and jam. Medicinal oil is made from its seeds.

Pumpkin contains vitamins A, C, E, D, PP, group B, fiber, proteins, pectins, sugars, calcium, potassium, magnesium, iron, copper, zinc, cobalt, phosphorus. It improves the functions of the cardiovascular system, reduces blood pressure, normalizes the acidity of gastric juice, strengthens the immune system and corrects weight. This vegetable is one of the best mild laxatives.

Pumpkin has a diuretic effect, so it is desirable in the diet of patients with cardiovascular diseases and kidney diseases, as well as atherosclerosis and diabetes. Due to its high pectin content, it helps remove excess cholesterol from the body.

The pumpkin diet is prescribed for weight loss. Eating this vegetable not only promotes weight loss, but also prevents the formation of stretch marks and sagging skin.

Creamy pumpkin and broccoli soup

A very tasty and healthy puree soup can be made from broccoli and pumpkin. This wonderful soup turns out to be satisfying and rich, even without meat. In addition, it is a real storehouse of vitamins, which is especially important in winter. So let's get started.

Ingredients:

• Pumpkin (pulp) – 700 g
• Broccoli – 400 g
• Carrot – 1 pc.
• Onion – 1 pc.
• Garlic – 1 clove
• Butter – 10 g
• Cream – 200 ml
• Water – 500 – 600 ml
• Salt, spices - to taste

Preparation:

1. Cut the onion into cubes, grate the carrots.
2. Peel the pumpkin and cut into large pieces.
3. We wash the broccoli and divide it into florets.
4. Fry the onion in butter until light golden brown, add chopped garlic and carrots.
5. Place the pumpkin in the pan, add water to cover the vegetables and add on top of the broccoli.
6. Simmer the vegetables until they become soft. This usually takes about half an hour.
7. Grind the pumpkin and broccoli using a blender.
8. Simmer the cream soup in a saucepan for another five minutes. Add cream, favorite spices and salt. Simmer for a couple more minutes and remove from heat.

Serve the soup while it is still hot. We enjoy a simple, tasty and healthy dish that even children like. Bon appetit!

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.

Pumpkin soup with lentils

If you want to make a rich and tasty vegetable soup, be sure to try the creamy soup with lentils and pumpkin. This dish is very easy to prepare. It is better to boil the pumpkin in vegetable broth, but in the absence of such, you can use milk or plain water.

Ingredients:

• Red lentils – 150 g
• Pumpkin – 400 g
• Onion – 1 pc.
• Garlic – 1 clove
• Vegetable broth (or water)
• Vegetable oil – 2 tbsp. spoons
• Ground pepper, salt - to taste
• Ginger - to taste

Preparation:

1. Peel and chop the onion into smaller pieces.
2. Chop the garlic into cubes using a knife.
3. Cut the pumpkin into large cubes.
4. We wash the lentils.
5. In a deep frying pan or saucepan, sauté the onion. At the end, add chopped garlic and ginger.
6. Add pumpkin and lentils. Add broth or water to lightly cover the pumpkin.
7. Simmer the pumpkin over low heat until it becomes soft. This usually takes 15 – 30 minutes.
8. Grind the soup to a puree using a blender. Salt to taste.
9. Place on plates and season. If desired, you can sprinkle the soup with chopped herbs or decorate with pumpkin seeds. Bon appetit!

Pumpkin soup for weight loss with cream

To prepare tender pumpkin soup you will need:

• potatoes (2 pcs.);
• carrots (1 pc.);
• onion (1 pc.);
• garlic and herbs;
• 150 ml cream 20%;
• 1 kg of pumpkin of any variety;
• water or broth;
• spices.

1. Potatoes, carrots and pumpkin are cut into large pieces.
2. The onion is cut into half rings and fried with garlic slices in olive oil until transparent. You can do this directly in the pan.
3. Add carrots, potatoes and pumpkin. Pour everything over with broth or water and leave to simmer until done for about 20 minutes.
4. Adding salt, pepper and nutmeg as desired, grind the mass with a blender.
5. Cream is added at the very end.

Dietary puree soup from pumpkin and celery

This recipe will definitely appeal to girls who watch their figure. Pumpkin puree soup with celery is low in calories and has a large amount of minerals and trace elements.

It's quite easy to prepare. Both root and stalk celery are suitable for preparing this dish. You can also add new flavor notes to the dish using your favorite spices, for example, basil, oregano, nutmeg, paprika and others.

Ingredients:

• Pumpkin – 600 g
• Celery – 100 g
• Potatoes – 2 pcs.
• Onion – 1 pc.
• Carrots – 1 pc.
• Vegetable oil or butter - for frying
• Water or vegetable broth
• Spices and salt - to taste
• Greens - to taste

Preparation:

1. Cut the pumpkin into cubes, potatoes into cubes or strips.
2. Cut the onion into cubes, grate the carrots. Chop the celery.
3. Fry the onion in a frying pan or in a saucepan until golden brown, add the carrots and fry for another three minutes.
4. Add pumpkin and potatoes and fry everything together.
5. Add water or vegetable broth to lightly cover the vegetables.
6. Simmer the vegetables in a saucepan or casserole until the potatoes are cooked.
7. Grind the boiled ingredients using a blender and place the puree back into the saucepan.
8. Bring to a boil, salt to taste and add your favorite spices. If the soup turns out to be thick, you can dilute it with water or add cream.
9. Cook the puree soup for another 3 – 5 minutes, then sprinkle with chopped herbs and cover with a lid.

Serve the soup while it is still hot. Bon appetit!

Diet pumpkin soup with zucchini and lentils

A low-calorie dish can be filling.
I have written about such recipes more than once. It should be hot and have many ingredients, then the feeling of fullness comes faster. This is my option. Learn how to make dietary pumpkin puree soup. It is excellent proof that you can lose weight without starving. It’s true what they say: if there are a lot of flavors in one hot dish, then the body is quickly and well sated. The soup is also vegetarian and meatless.

Ingredients:

• Pumpkin – 300 grams
• Red lentils – 100 grams
• Hard cheese – 200 grams
• Olive oil – 50 Milliliters
• Carrots – 1 piece
• Zucchini – 1 piece
• Potatoes - 1-2 pieces
• Onions - 0.5 pieces
• Garlic – 3 cloves
• Bread – 5 Slices
• Rosemary - To taste
• Sage - To taste
• Bay leaf - To taste
• Salt - To taste
• Ground black pepper - To taste

Number of servings: 4-5

Cooking method

Peel and wash all vegetables.

Finely chop the onion and garlic. Fry them in oil until soft. Take a deep frying pan or cauldron. Chop carrots, zucchini and potatoes as desired. Add vegetables to the cauldron.

Add sage, rosemary and bay leaf to vegetables. Fry them until lightly browned. Then add lentils to the cauldron and remove the herbs.

Then pour in the water, filling the ingredients completely. Salt the ingredients. Cook them for 25 minutes after boiling. After this, puree the soup using a blender.

Make croutons. Fry the sliced ​​bread in a little oil. Add salt and herbs to it. Serve the soup with croutons and grated cheese. Bon appetit!