There are many interesting and unusual recipes for preparing dishes from a bright autumn vegetable – pumpkin, one of which is puree soup. The mashed pumpkin-potato soup prepared according to this recipe turns out to be nutritious and tasty, and also, thanks to the composition of the pumpkin saturated with vitamins and microelements, is useful, therefore, pumpkin dishes should definitely be included in your diet.

Ingredients

Chicken frame: 500 g
Pumpkin: 1 kg
Bow: 2 pcs.
Carrots: 1 pc.
Potatoes: 3 pcs.
Garlic: 2 cloves
Salt, pepper: to taste
Vegetable and butter: 30 and 50 g

Cooking instructions

To prepare chicken broth, fill the pan with cold water, place the chicken frame there, salt to taste and cook.
After boiling, remove the resulting foam and cook for 40 minutes.
Finely chop the onion.
Chop the garlic.
Chop the carrots into small cubes.

Place all chopped vegetables in a pan heated with vegetable oil.
Fry for 15 minutes until slightly golden brown.
Cut the pumpkin in half, peel the seeds and peel.
Cut the peeled pumpkin into pieces.
Peel the potatoes and also cut them into small pieces.
Add chopped pumpkin and potatoes to the previously fried carrots, onions and garlic, pepper to taste and salt a little, given that the chicken broth, which will be added to vegetables later, is already salty. Mix all vegetables and fry for 10 minutes.
Pour 1 liter of the resulting chicken broth to the fried vegetables, cook the vegetables for about 20 minutes until the pumpkin and potatoes are fully cooked.
After 20 minutes, make mashed potatoes from the boiled vegetables using an immersion blender.
Put butter in the resulting puree and cook for about 5 minutes until boiling.
If desired, add sour cream to the ready-made pumpkin-potato soup-puree.

How to make cream soup

Calculation for 2 servings.

Ingredient List:

Asparagus – 1 kg.
Chicken broth – liter.
Butter or margarine – ¼ tbsp.
Flour – ¼ tbsp.
Cream 18% – 2 tbsp.
Salt – ½ tsp
Pepper – ¼ tsp

Step by step preparation of cream soup with cream:

Trim the tough ends of the asparagus. Cut the stems.
Pour the broth over the asparagus in a large saucepan and bring to a boil. Reduce heat, cover and cook for 6 minutes until al dente (stems are already soft but still crispy). Remove from heat, set aside.
Melt butter in a small brazier over low heat. Pour in flour, stir so that there are no lumps. Cook for a minute, stirring constantly.
Gradually pour in the cream and cook without ceasing to stir until the mass is compacted. Stir in salt and pepper.
Combine the creamy mixture with the asparagus and broth. Heat up. Serve the creamy soup warm or cold in individual deep bowls.

How to make zucchini puree soup

Calculation for 4 servings.

Ingredient List:

Onion – ½ part of the head.
Garlic – 2 cloves.
Zucchini – 3 medium fruits.
Chicken or vegetable broth – liter.
Sour cream – 2 tablespoons
Salt and pepper to taste.
Grated Parmesan – optional.

Making squash puree soup:

Combine broth, chopped unpeeled zucchini, chopped onion and garlic in a large saucepan. Put on medium heat. Cover and cook for about 20 minutes until the vegetables soften.
Remove from heat and mash with a blender. Add sour cream, stir.
Season with salt and pepper. Serve the zucchini puree soup hot, sprinkle with parmesan.

Flavored Mushroom Puree Soup Recipe

Calculation for 6 servings.

Ingredient List:

Various mushrooms – 600 g.
Bulb.
Celery – 2 stalks.
Garlic – 3 cloves.
Fresh parsley – a few sprigs.
Fresh thyme – a few sprigs.
Olive oil to taste.
Chicken or vegetable broth – 1.5 l.
Cream 18% – 75 ml.
Bread – 6 slices

Preparation:

Wash the mushrooms with a brush, chop finely.
Peel and chop the onion, celery, garlic and parsley along with the stalks. Tear off the thyme leaves.
Heat a small amount of olive oil in a saucepan over medium heat, add vegetables, herbs and mushrooms. Cover and cook gently until softened and reduced in volume.
Set aside 4 tablespoons for decoration. mushrooms with vegetables.
Pour the broth into a saucepan and bring to a boil over medium heat. Boil for 15 minutes, reducing the flame.
Season to taste with black pepper and sea salt. Turn into a smooth puree with a blender.
Pour in the cream, bring to a boil again. Turn off the stove.
Brown the bread without oil in a preheated frying pan. Place some of the mushrooms on top and drizzle with olive oil.
Pour the puree mushroom soup into bowls, garnish with chopped parsley and the remaining mushrooms. Serve with croutons.

Broccoli puree soup – a delicious and healthy recipe

Ingredient List:

Fresh broccoli – 1 pc.
Vegetable broth – 500 ml.
Potatoes – 1-2 pcs.
Bulb.
Garlic – 1 clove.
Cream 18% – 100 ml.
Salt and pepper to taste.
Nutmeg (ground) – to taste.
Crackers (pieces) – a handful.

Preparation:

It is necessary to wash, peel the potatoes, cut into equal cubes.
Rinse the broccoli, cut off the inflorescences, cut the leg into slices.
Peel and finely chop the garlic and onion.
Pour hot broth over potatoes, broccoli, onions and garlic and cook for 15 minutes.
Take out a few broccoli inflorescences (for decoration) and add cold water to make it look nice.
After that, stir the soup until a homogeneous consistency (preferably with a blender).
Add cream to the resulting puree and salt, nutmeg and pepper to taste.
Simmer over low heat for about 20 minutes.
Submit. Serve the broccoli puree soup in medium bowls, garnish with the broccoli set aside and sprinkle with croutons.
You can use bread instead of croutons, before that, fry it a little.

Cauliflower Soup Recipe

Cauliflower is an ingredient that is used for many dishes: salads, stews, pies. It is stewed and boiled, fried and baked, but the tastiest of all is a puree soup. It has an incomparable taste, and it is prepared very simply and quickly.

Calculation for 4 servings.

Ingredient List:

Cauliflower – a head of cabbage.
Milk – 500 ml.
Water – 500 ml.
Chopped greens – 1-1.5 tbsp.
Grated Parmesan – optional.
Bacon – 50 g.
Spices (paprika, saffron, salt, pepper) – to taste.

Preparation:

Mix milk and water in a saucepan, disassemble the cabbage into individual inflorescences and add there as well.
Bring all these ingredients to a boil, and then leave under a closed lid for 10-15 minutes.
After about ten minutes add some saffron and cook again for a few minutes.
Remove the pan and mix with a blender to make a thick mixture.
Take a not very deep plate and pour the soup into it.
Add the finishing touches: bacon slices, herbs, some grated cheese and a pinch of paprika. Cauliflower cream soup is ready! Bon Appetit!

Delicious puree soup with cheese

You will never forget the taste of this soup. This compelling recipe came to us from France and has been enjoyed by both adults and children for many years.

Calculation for 4 servings.

Ingredient List:

Chicken broth – 2 l.
Chicken meat – 250 g.
Carrots – 1 root vegetable.
Potatoes – 3 pcs.
Bulb.
Garlic – 2 cloves.
Spices (salt, pepper) – to taste.
Cream cheese “Philadelphia” – 175 g.
Croutons – optional.

Cooking creamy soup with cheese:

Prepare chicken broth.
Peel and chop the onion.
Peel the carrots and grate (fine).
Do the same with garlic.
Make a base of onion and carrot soup. First, put carrots in a frying pan, sauté until softened and reduced in size. Add onion. Brown until golden brown.
Peel the potatoes and cut into medium cubes.
Boil the chicken and chop it as well.
Add potatoes, meat and onions fried with carrots to a saucepan, and then (after 5 minutes) and Philadelphia cheese.
Mix everything.
Add your favorite spices as desired.
Mix everything with a blender.
Arrange the mashed cheese soup on bowls (not small). For beauty, add herbs and crackers.

Champignon Soup

Potatoes 4 pieces

Fresh champignons 600 g

Onion 1 piece

Cream 500 g

Croutons to taste

Greens to taste

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White cabbage

A healthy vegetable soup suitable for those on a diet. White cabbage contains vitamins and phytoncides that increase immunity and eliminate the symptoms of diseases of the gastrointestinal tract. Fiber with organic acids has a beneficial effect on metabolism and cleanses the body of toxins. You can cook soup from any vegetables. Do not be afraid to experiment, using a blender, the dish will turn out delicious and rich. To make it thicker, when frying carrots with onions in oil, add 2-3 tablespoons of flour. Use croutons when serving.

For cooking, you should take white cabbage, carrots, potatoes, onions, low-fat cream, sunflower oil, salt, pepper and herbs. Caloric content – 17.8 kcal.

Chicken

Light soup with a delicate texture, nutritious and low in calories. It is prepared simply and quickly, it is pleasant for children and adults, does not require large financial costs. When serving, add finely chopped chicken fillets to the dish and make croutons separately.

For cooking, you need chicken, water, carrots, onions, parsley and salt. If you want to taste the classic version of chicken puree soup, then it is enough to take meat, butter, flour, chicken broth, milk or cream, salt. Energy value – 20 kcal per 110 g.

Cheesy with hunting sausages

Hearty and delicious cream cheese soup. Add smoked sausages or hunting sausages for flavor and aroma. The dish is perfect for lunch or dinner.

You should take processed cheese, water, potatoes, smoked sausages, onions, carrots, garlic, vegetable oil, herbs and salt. Serve cheese soup with croutons and chopped herbs. Nutritional value – 45.3 kcal.

With broccoli

Bright, light and tasty puree soup. Due to the large amount of sulfurous substances in broccoli, children do not always like this dish. You can quickly get rid of them by adding a pinch of baking soda during cooking. Add spinach to the soup for a rich color. The dish can be prepared on the basis of any broth, even from broccoli stalks broth. At the final stage, you can add sour cream or cream. If you want to make a lean soup puree, use milk or coconut cream, which work well with the main ingredient. Serve with crispy croutons and herbs.

For cooking, you need to take vegetable broth, broccoli, leeks, potatoes, butter, black pepper, olive oil and salt. If you are using fresh cabbage, soak it for 5 minutes in water with the addition of a spoonful of balsamic vinegar to disinfect it, then rinse under cold water. Caloric content – 50.5 kcal.

Rich, thick and spicy pea puree soup that will warm you up in the cold season. Due to its high concentration of plant protein, it is beneficial for vegetarians and vegans.

You need to take yellow peas, carrots, onions, purified water, vegetable oil, garlic, herbs, salt and pepper. If you do not have a hand blender, cool the soup first. Caloric content per 100 g – 69.8 kcal.

Lentils with smoked salmon

Simple, hearty and delicious puree soup. Be sure to grind in a blender at high speeds until a delicate consistency is obtained. Add cream and bring to a boil. Pour the soup into the serving bowls, then add the finely chopped fish and onion mixture and season with the curry.

For cooking, you will need fish broth or water, red lentils, carrots, smoked salmon, onions, green onions, olive oil, curry, salt, pepper and wheat croutons. Energy value – 55 kcal per 100 g.

Mushroom

Delicious and aromatic champignon soup. Such a dish is a win-win if you have little time to cook and there is unnecessary chicken broth left. You can make it from fresh or dried mushrooms.

You need to take mushrooms, chicken broth, onions, butter, flour and cream. Add potatoes if desired. Nutritional value – 54.5 kcal per 100 g.

Beetroot

Delicious and healthy puree soup. It can be cooked with or without meat, with goat cheese and even fruit. When serving, sprinkle with spices and chopped pine nuts, garnish with chopped parsley.

For cooking, you will need beets, broth, carrots, onions, tomato paste, goat cheese, vegetable oil, garlic, heavy cream, ground paprika and parsley. Caloric content per 100 g – 37.3 kcal.

From zucchini

Light and hearty soup with a delicate texture and mild creamy taste. It is quickly absorbed by the body and saturates it well. I recommend laying zucchini last, as they cook faster than other vegetables. If you don’t have a blender, you can knead the vegetable mass with a spoon and rub through a sieve. Zucchini goes well with carrots, pumpkin, onions, garlic and all kinds of greens.

For cooking, you will need chicken fillet, young zucchini, water, potatoes, onions, black pepper and salt. Energy value – 46.9 kcal per 100 g.

Carrot

Healthy, tasty and vibrant puree soup with a sweet aftertaste. He is considered a favorite on the dietary menu. If you want to lose weight but can’t stand hunger, eat carrot soup in small portions throughout the day. A delicate taste can be given to it with milk. To ensure that the nutrients in the carrots are safely absorbed, season the dish with oil. Also, carrots reduce blood cholesterol levels, improve vision, regulate blood sugar levels. It is beneficial for the functioning of the brain.

You should take carrots, potatoes, broth, olive oil, milk, sour cream, salt and herbs. Energy value – 48.5 kcal.

Celery

Light, healthy and tasty puree soup, which is quickly prepared and well absorbed in the body, while saturating and warming in the cold season. Such a dish is considered dietary. Most recipes use celery root. In consistency, it is similar to boiled potatoes, but it has a strong aroma. It contains vitamins and minerals that improve memory, enhance physical and mental activity and prevent obesity.

You need to take stock, celery root, carrots, onions, potatoes, butter, cream, garlic, herbs and spices. Garnish with grated boiled egg and chopped herbs before serving. Use chilled ginger tea as a drink. Energy value – 27.9 kcal.

Spinach

Bright green spinach puree soup is loved in many countries around the world. Spinach goes well with fish, meat, potatoes and pasta. For a dish, it is better to take larger leaves, the vegetable should have a pleasant fresh aroma and clear stems with veins. Serve hot, adding croutons or homemade croutons to the dish. You can sprinkle it with grated Parmesan cheese or chopped parsley.

For cooking, you will need spinach, broth, onions, olive oil, cream, garlic, salt and ground black pepper. You can complement the taste and aroma with stewed carrots with mushrooms and onions. Caloric content – 50.3 kcal.

Fish

A light, tasty and aromatic dish with an appetizing appearance. You can use any fish, but carefully clean it from small bones. The broth should be filtered twice, cleaned the fish from the bones by hand, then grind it in a meat grinder. If there are few bones, then it can be added to the puree soup without chopping. In order to neutralize the specific fishy smell, use aromatic herbs and seasonings.

You need to take cod, water, wheat flour, butter, milk, carrots, onions, celery root and salt. You can supplement the dish with croutons, chopped parsley or fish meatballs. Calorie content – 75 kcal.

Bell pepper

Bright, sunny and very tasty bell pepper puree soup will be an excellent option for a healthy lunch. If you make it with water or vegetable broth, you get a lean vegan version. Children will definitely appreciate the cheerful color.

For cooking, you will need red bell peppers, onions, carrots, chicken broth, a celery stalk, olive oil, a mixture of ground peppers, garlic, cream, sugar, salt, bay leaves and herbs. To make the dish more tender, place the whole peppers in the oven and bake for 15 minutes at 200 degrees. Energy value – 150 kcal.

Tomato

A healthy, bright and tasty dish recommended by nutritionists. The ingredients can be constantly varied, because tomatoes are combined with many vegetables and any type of meat. They are low in calories, perfectly satisfy hunger and saturate with useful substances. This puree soup normalizes metabolic processes, increases efficiency and vitality, and protects the body from infectious diseases.

For cooking, you will need tomatoes, clean water, butter, onions, wheat flour, sugar, black pepper, paprika, basil and fresh parsley. Optionally, you can add Mozzarella cheese and croutons. Nutritional value per 100 g – 64 kcal.

From artichokes

A light and nutritious low-calorie artichoke soup. It must be eaten on the day of preparation. You can make it both in chicken broth and in vegetable broth.

You need to take artichokes, butter, potatoes, broth, cream, salt and pepper. For garnish, use onions fried in butter and chopped parsley. Energy value – 254 kcal.

Pumpkin

Delicate, aromatic puree soup with a velvety consistency. Choose pumpkin of not sweet varieties, try not to overcook it, otherwise the vegetable will lose its taste. Use sour cream or yogurt to serve.

You should take pumpkin puree, chicken stock, butter or cream, onions, coriander leaves, milk, cinnamon, salt, curry, and unflavored low-fat yogurt. Nutritional value per 100 g – 40.3 kcal.

Potatoes and tomatoes

A hearty, hot first course with a rich taste and delicate texture. You can add a special piquancy and sophistication to it with the help of green olives.

For cooking, you need tomatoes, potatoes, eggs, butter or vegetable oil, water, sour cream, garlic, black pepper, salt, sour cream and herbs. Serve with croutons. Its caloric content is 30.5 kcal per 100 g.

Watermelon

Spanish cold cream soup that is especially good in summer. It cools perfectly and tastes impeccable. Use dill sprigs for decoration.

Seedless watermelon pulp, fresh tomatoes, cucumber, red onion, olive oil, red wine vinegar, lime juice, dill, black pepper and salt should be taken. You can serve the dish with garlic or garlic croutons. Nutritional value – 58 kcal per 100 g.

Nettle

A healthy, tender and beautiful puree soup containing a large amount of vitamins and minerals. Nettle surpasses apples and lemons in the content of ascorbic acid. It contains more carotene than sorrel and even carrots. You can cook the dish all year round using the top young leaves – fresh or frozen.

For cooking, you need to take nettle, potatoes, chicken broth, onions, dill, sunflower and butter. Serve hot, sprinkled with Parmesan cheese or dill. Instead of cheese, you can add a little sour cream. Calorie content – 30.5 kcal.

Baked eggplant

A rich and delicious baked vegetable soup. When serving, sprinkle with sheep’s cheese and unsalted crackers, and add fresh thyme leaves. You can also use nuts or fried bacon.

You need to take eggplant, tomato, onion, vegetable or chicken broth, cream, dry thyme, feta cheese, garlic, black pepper and salt. Caloric content per 100 g – 270 kcal.

With chickpeas and curry

The dish is original and healthy thanks to the main ingredient – chickpeas. In combination with curry in the cold season, it quickly warms and nourishes the body, bringing a lot of pleasure from the taste. With such a puree soup, you can diversify the menu while observing the fast.

For cooking, we need chickpeas, carrots, water, potatoes, tomato puree, onions, garlic, curry, vegetable oil, lemon juice, herbs and salt. Energy value – 64.5 kcal.

Bean

A very nutritious puree soup with a distinct flavor. It turns out fragrant, satisfying, with a delicate creamy texture. It can be prepared with boiled chicken or bacon. The dish is suitable for medical and dietary nutrition.

You need to take beans, red bell peppers, carrots, potatoes, butter, onions, bay leaves, black pepper and salt. Serve hot. Caloric content per 100 g – 80 kcal.

From corn

Light, creamy soup with a delicate texture, suitable for a spring lunch. It is prepared in just half an hour, it turns out satisfying and tasty. The corn dish is very fond of not only adults, but also children.

For cooking, you need to take canned corn, white onions, carrots, potatoes, celery, milk, a mixture of peppers, olive oil, salt and dried garlic. Dried basil, oregano and hard cheese can be added if desired. Nutritional value – 129.8 kcal per 100 g.

Sweet potato

Interesting dish for a vegan menu. Sweet potato is considered a very useful product. It contains vitamins A, B, C and PP, magnesium, potassium, calcium, iron and phosphorus. It is useful to use soups based on it to strengthen the walls of blood vessels, prevent cancer, prevent ulcers, gastritis and other stomach diseases. Serve with garlic croutons or flax seeds.

Take sweet potatoes, leeks, carrots, fresh ginger root, garlic, olive oil, cold-pressed flaxseed oil, salt, and flax seeds. Caloric content – 73 kcal per 100 g.

From the liver

Light and tender liver soup puree will be a hearty addition to your dinner. It is perfect for those who monitor their weight. This hot dish has a positive effect on human health due to the nutrients contained in the liver.

You should take chicken liver, liquid cream, carrots, chicken eggs, flour, butter, bay leaves, salt and pepper. Use parsley and sesame seeds for decoration. Energy value – 68.9 kcal.

Garlic

Famous Czech dish. Chili peppers can be added for a savory taste. Serve with crispy fried croutons. For lovers of hearty dishes, I recommend cooking on the basis of smoked pork ribs or sausages. Cook with vegetable broth when dieting. It is good to eat pureed garlic soup during colds. You can enhance the antiviral effect with thyme and onions.

You need to take garlic, onions, potatoes, chicken or vegetable broth, cream, milk, vegetable and butter, freshly ground pepper, parsley and salt. Calorie content – 51.5 kcal per 100 g.

Canned crab

A thick crab soup that requires a minimum of ingredients. When serving, add the crab pieces to a serving plate.

For cooking, you will need canned crabs, butter, onions, carrots, parsley, tomato puree, tomatoes, milk or cream, eggs and sherry. Nutritional value – 613 kcal per 100 g.

From rhubarb

A light and satisfying low-calorie puree soup. Be sure to peel the rhubarb and apples. Serve with cream or sour cream. For decorations, use wheat or corn flakes, corn sticks.

You should take vegetable rhubarb, apples, potato starch, water, sugar and dried apricots. Energy value – 53 kcal per 100 g.

Red fish and shrimp

A rich and tender puree soup perfect for any occasion. Serve it with whole grain croutons. Be sure to clear the shell and dark intestinal veins of the shrimp. It is better to cut the fish into medium pieces.

For cooking, you will need cod, peeled shrimp, carrots, potatoes, cream, salt and herbs. Caloric content per 100 g – 170 kcal.

The benefits of puree soup

Easily absorbed by the body.
Low calorie content, therefore, suitable for those who follow the figure.
Restores fluid balance in the body.
Low in fat and high in vitamins thanks to the included vegetables.
Removes toxins and toxins.
Speeds up metabolism.

Useful Tips

Cook the puree soup in a heavy-bottomed saucepan without a lid to make it thick and not burn.
It is better to grind the ingredients hot or slightly cooled so that the taste does not deteriorate and the consistency does not suffer.
To prevent the dish from turning out to be too liquid, make mashed potatoes from the ingredients, then, topping up the liquid, stir constantly.
Do not boil the seasoned puree soup, as the fatty base will rise to the surface.
Serve in small portions in a glass or ceramic bowl with croutons or pancakes.

Conclusion

Puree soup is a thick first course made from mashed cereals, meat, poultry, fish and vegetables. It is often used in baby and diet food. The basis of puree soup is considered to be meat or fish broth, vegetable broth or purified water. To give a thick consistency, use legumes, potatoes, carrots or pumpkin. To make the soup tasty, first of all, you need to boil the vegetables until tender. Add mashed potatoes to broth or broth.

Many housewives are wondering what is the difference between cream soup and cream soup. In the first version, water or broth is taken as a basis, and in the second – béchamel sauce. Be sure to add heavy cream to the cream soup at the final stage of cooking. All vegetables for it should be cut into the same slices for even cooking.

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