Ingredients

• Pumpkin - 500 g.
• Onions - 1-2 pcs.
• Garlic - 2 cloves
• Chicken - 300 g.
• Cream - 200 ml.
• Water - 1 l.
• Salt, pepper - to taste
• Butter - 25 g.

Cooking time: 40 minutes

Yield: 4 servings.

Mexico is considered the birthplace of pumpkin - it was from there that the vegetable "dispersed" around the world. In different countries, soup from this vegetable has long been prepared, but it is completely different, with its own characteristics. Somewhere spicy seasonings are added to this soup, somewhere - seafood, and in some places it is completely sweet, and is served as a dessert.

But the classic pumpkin soup is still considered to be the French version, with cream and chicken broth. Today we will prepare just such a classic pumpkin puree soup - you will find a recipe with a step-by-step photo with cream below. In many sources, you can also find it under the name "cream soup" of pumpkin with cream - a recipe containing the word "cream" implies the use of white dressing. In this case, it's cream.

Based on the classic recipe, you can also show your imagination and cook, for example, pumpkin puree soup with cream and cheese, or bacon - in fact, there can be a lot of variations. About this - in our article.

How to cook pumpkin cream soup with cream - a recipe with a photo step by step at home

First, prepare the necessary ingredients. Cream can be used with any percentage of fat content, but in order not to "overload" it healthy dish extra calories, we advise you to take ten percent cream.

Let's make chicken broth. To do this, pour the chicken with cold water, bring to a boil, and, adding salt and pepper, cook for 20 minutes.

Onion cut into cubes.

Cut the pumpkin into cubes as well.

Finely chop the garlic.

Lightly fry pumpkin, onion and garlic in butter.

Add chicken broth (get the meat), cook for 20 minutes - until the pumpkin is ready. In this case, we cook the soup in a thick-walled saucepan, but you can also cook it in a slow cooker or even in the oven.

The recipe for pumpkin soup with cream in a slow cooker differs only in the choice of mode. The vegetables in the bowl can be pre-sautéed on the "Bake" or "Fry" mode for 10 minutes, and then boiled on the "Soup" or "Cooking" modes for 30 minutes.

Now let's figure out how to cook a classic pumpkin puree soup - a recipe with cream in the oven. To do this, vegetables must first be baked in a greased refractory form for 50 minutes, then beat with a blender and add hot broth (not cold! otherwise the form may crack) and cream. Next, place the form with the soup in the oven and bring to a boil for another fifteen minutes. Oven-cooked dishes are especially healthy and rich in taste, and roasted vegetable soup is no exception.

Blend vegetables in a blender.

Add cream. Bring to a boil and remove from heat.

Pumpkin cream soup with cream, the recipe of which we have given, is ready. It must be served hot. You can arrange the remaining boiled chicken meat on plates with soup. Bon appetit!

Every housewife, every day, is faced with the need to invent, search and choose a dish for her home menu. Sometimes you really want to surprise your family and cook some unusual, delicious dish, but at the same time, so that the ingredients for it do not cost too much, at this moment it would be a great solution to cook soup with pumpkin and chicken.

Today, your attention will be presented to a variety of soups, the main ingredients in which are pumpkin and chicken meat. You can safely choose the first dish from the proposed options and cook them for your family. Pumpkin and chicken soup will appeal equally to both adults and children. And even great gourmets will notice an unusual combination and taste if you add some spices to the soup, or combine it with an unusual product. Soup will also appeal to people who monitor their diet or are on a diet, since such a dish will have very few calories if it is not weighted with additional products.

Feel free to experiment with taste, add your own spices or products to the presented recipes, look for combinations that are right for you.

How to cook pumpkin soup with chicken - 15 varieties

Butter cream - pumpkin and chicken soup

Simple, light and at the same time very tasty soup from a simple set of ingredients.

Ingredients:

• Pumpkin - 250 gr
• Potatoes - 3 pcs.
• Chicken fillet - 1 pc.
• Bulb large - 1 pc.
• Dill - to taste
• Milk or cream - 1 cup
• Salt - to taste

Cooking:

Pumpkin, potatoes, chicken fillet, onion cut into cubes. We put all the ingredients for the soup in a saucepan, add dill, salt. Cook for 30 minutes. Beat with a blender, pour milk (cream) into the pumpkin puree soup, mix.

Delicate cream soup with chicken meatballs and crispy croutons will not leave anyone who tries it indifferent.

Ingredients:

• Pumpkin (pulp) - 300 gr
• Minced meat (chicken) - 300 gr
• Mushrooms (champignons) - 200 gr
• Potatoes - 3 pcs.
• Carrot - 1 pc.
• Onion - 1 pc.
• Butter - 2 tbsp. l.
• Sunflower oil - 2-3 tbsp. l.
• Nutmeg - 1/2 tsp
• Salt - to taste
• White bread - 5 slices
• Sesame - to taste

Cooking:

Cut vegetables into cubes and cook until tender. Saute onions and mushrooms. Pour water into the pan (up to 0.8-1 l). We make meatballs from minced meat and cook until tender. Add butter to boiled pumpkin, potatoes and carrots. Sprinkle with nutmeg. Beat the vegetables with a blender until puree, adding a little broth from the meatballs. Cut the bread into cubes and fry in a pan or in the oven until golden brown. Pour the puree soup into a plate, put the fried mushrooms with onions, meatballs in the middle and sprinkle with sesame seeds. Serve with croutons.

This soup is suitable for lovers of unusual combinations of flavors and spices.

Ingredients:

• Onion (chopped) - 1 pc.
• Garlic (chopped) - 1 clove
• Celery stalk (finely chopped) - 2 pcs.
• Olive oil - 1 tbsp. l.
• Sweet potato (sweet potato) (peeled and chopped) - 450 gr
• Pumpkin (peeled and chopped) - 450 gr
• Chicken broth - 6 cups
• Curry powder - 2 tsp
• Turmeric - 1/2 tsp
• Fresh lemon juice - 1 tsp
• Yogurt natural without additives - 1/2 cup
• Fresh cilantro (chopped) - 1/4 cup

Cooking:

Heat the olive oil in a large saucepan, stir in the onion, garlic and celery and cook, stirring occasionally, until the vegetables are slightly tender, about 5 minutes. Add pumpkin, sweet potato, curry powder and turmeric, add chicken broth and bring to a boil. Reduce heat and simmer soup until sweet potato and pumpkin are soft, 20-25 minutes. Remove the pan from the heat, let cool slightly, and then puree using a blender. Add lemon juice and serve with yogurt and cilantro.

Light diet soup with healthy and low-calorie vegetables.

Ingredients:

• Chicken - 1 pc.
• Water - 13 glasses
• Pumpkin - 2 kg
• Broccoli cabbage - 1 head
• Medium-sized carrots - 6 pcs.
• Onion - 2 pcs.
• Salt - 3 tsp

Cooking:

Place the chicken in a large pot and cover with water. Bring the water to a boil, reduce the heat, cover the pan with a lid and cook the chicken for about 1 hour, until tender. Remove the boiled chicken from the pan and strain the broth through a sieve. Pour the broth back into the pot, put the broccoli with pumpkin, carrots and onions into the broth, bring to a boil, reduce heat, cover the pot with a lid and cook the pumpkin chicken soup with broccoli for about 25-30 minutes, until the vegetables are soft. When the chicken has cooled, you need to separate the meat from the bones and tear it into small pieces. Remove the skin. Put the chicken meat in the soup, salt and cook the chicken soup with pumpkin and broccoli for about 5 more minutes.

Unusual soup with herbs and crispy chips.

Ingredients:

• Pumpkin - 1.5 kg
• Chicken fillet - 1 pc.
• Onion - 2 pcs.
• Garlic - 3 cloves
• Ginger root - 100 gr
• Coriander - 1 teaspoon
• Turmeric - ½ teaspoon
• Sesame seeds - 1 tbsp. spoon
• Vegetable broth - 1.5 l.
• Cilantro - 8 sprigs
• Salt - to taste
• Hot pepper (cayenne) - to taste
• Peppercorns - to taste
• Olive oil - 90 ml
• For chips:
• Pumpkin - 100 gr
• Olive oil - 120 ml

Cooking:

We clean the pumpkin, cut it into several pieces, grease with olive oil and bake in an oven preheated to 200 degrees for 45 minutes. Cut the cooled pumpkin, chicken fillet, onion, garlic and ginger into cubes. Heat oil in a deep frying pan, add finely chopped onion, fillet, garlic and ginger. Saute for about 5 min. When the onion is soft, add the chopped pumpkin and seasonings. Cook for 2 more minutes. In a saucepan, bring the broth to a boil, add spices, and vegetables from the pan, cook over low heat for 20 minutes. While the soup is cooking, prepare the pumpkin chips. To do this, use a potato peeler to cut the pumpkin into long thin strips. Heat the oil in a frying pan and lower the pumpkin strips into the boiling oil for 2-3 minutes. Put the resulting chips on a napkin to absorb excess fat. Make a puree from the prepared soup and serve it with chips.

Hearty soup with a rich taste and a combination of pumpkin and rice.

Ingredients:

• Pumpkin (regular or walnut) - 1 kg
• Olive oil - 2 tbsp. l.
• Onion (chopped) - 2 pcs.
• Finely ground curry powder - 1 tsp
• Garlic (chopped) - 2 cloves
• Green chili pepper (de-seeded and chopped) - 1 pc.
• Chicken broth - 4 cups (1 liter) (add more if needed)
• Rice for risotto - 1 cup (175 g)
• Fresh cilantro (chopped) - 1 tbsp l.
• Salt and black pepper

Cooking:

Peel pumpkin, cut into cubes. Heat oil in a large saucepan over medium heat. Add the onion and curry powder and, stirring quickly, cook over low heat for 15-20 minutes. Add chopped pumpkin, garlic, chilli and mix well with onion mixture. Pour in the broth and add 5 tablespoons of rice. Bring to a boil, then cover, reduce heat and simmer for 25 minutes until pumpkin and rice are tender. Meanwhile, bring a pot of water to a boil, add the remaining rice and cook until tender, rinse under cool water and drain. Once the rice and pumpkin are soft, puree them in a blender until smooth. Add cooked rice and sprinkle with salt and pepper to taste. Reheat the pumpkin and rice soup over low heat. If the soup is too thick, add hot broth or water. Add chopped cilantro, stir and serve soup with pumpkin and rice.

Delicious pumpkin soup with chicken and rich taste of fried bacon.

Ingredients:

• 1/2 chicken or 2 legs
• 200 gr pumpkin
• 4 potatoes
• 1 carrot
• 1 bulb
• 4 pieces of bacon or loin
• 2 tbsp. spoons of olive oil
• salt, pepper, a pinch of cumin, a pinch of Italian herbs, bay leaf.

Cooking:

Peel the pumpkin and potatoes, cut into cubes, add "Italian herbs", cumin, which, for greater aroma, chop a little with a knife, olive oil, red ground pepper and cook until cooked in a small amount of salted water. Wash the chicken / legs, pour cold water, salt, add peppercorns, bay leaf, peeled carrots and cook the broth. Remove the meat from the boiled chicken and chop coarsely. Puree pumpkin, potatoes and carrots with a blender, dilute with vegetable and chicken broth, put meat on them, warm up, pour into plates. Bacon or loin (if loin, then cut it into cubes) fry and remove with a spoon from the pan, expressing fat. In the remaining fat, fry the onion, cut into half rings or cubes until golden brown. Put bacon and onion in each plate, sprinkle with sesame seeds and herbs of your choice.

Soup for lovers of an unusual combination of cereals and soup.

Ingredients:

• Chicken - 800 gr
• Pumpkin - 600 gr
• Potato - 600 gr
• Bulb onion - 100 gr
• Carrot - 100 gr
• Wheat groats - 100 gr
• Table salt - 1 tbsp.
• Bay leaf - 2 pcs.
• seasoning for soup
• Water 3 l.

Cooking:

Peeled potatoes cut into large cubes. Onions also cut into cubes, but smaller. And cut the peeled pumpkin into small cubes. Carrots need to be grated on a coarse grater. Boil the chicken until tender, then add all the other ingredients to it, put the bay leaf and pour in the wheat groats. Salt the soup, add seasoning and mix. Let the soup boil over high heat, reduce the heat again and cover the pan with a lid. Cook chicken soup with pumpkin for another twenty minutes over low heat.

Delicate soup with a creamy texture and the addition of crispy croutons.

Ingredients:

• Butternut squash pumpkin 1 piece
• Carrots 3 pieces
• Sweet pepper 1 piece
• Chicken breast fillet 3 pieces
• Cream 250 ml
• Olive oil 4 tablespoons
• White bread 4 pieces
• Dried basil to taste
• Ground dried garlic to taste

Cooking:

Finely chop the chicken fillet, fry in olive oil (you will need a deep frying pan), sprinkle with basil, salt, add some of the cream so that the chicken pieces are soaked, reduce the fire a little, wait until the cream and butter are absorbed, fry until golden brown, transfer to a bowl. Pumpkin, carrots and peppers, cut into small cubes As soon as the chicken is ready, pour the vegetables into the pan, pour hot boiled water so that the water slightly covers the vegetables on top. Simmer over medium heat until pumpkin is soft. When the pumpkin is soft, transfer the contents of the pan to the pan. Add cream. You can add a cup of hot water, then the soup will turn out not so thick. Salt, add spices to taste, beat with a blender. Cut white bread into small thin pieces, sprinkle with dried ground garlic, basil, salt and fry in vegetable oil. Pour the soup into a deep bowl, add fillet pieces and crackers on top.

A quick way to make delicious pumpkin soup.

Ingredients:

• Pumpkin - 100 grams
• Potato - 1 pc.
• Carrot - 1/2 pc.
• Onion - 1 pc.
• Bulgarian pepper - ½ pc.
• Chicken (preferably white meat) - 400 gr.
• Water - 1 l.
• Salt, pepper - to taste
• Olive oil - for frying
• Greens (green onion, parsley or dill)

Cooking:

Cook chicken broth with onion and salt. On the slow cooker, set the "Extinguishing" mode for 1 hour. After the chicken is cooked, it will be necessary to strain the broth. Pour some olive oil into the saucepan. We rub the carrots on a coarse grater. We cut the potatoes into cubes, and the bell pepper into strips. We clean the pumpkin from the peel and seeds and also cut it into pieces.

If you are using frozen pumpkin, it is best to cut it into large pieces. And if you're going to use fresh pumpkin, then the cubes should be small.

Fry all the ingredients in the "Baking" mode for 20-25 minutes. Potatoes and pumpkin should be soft. We add strained chicken broth to the pan to the fried vegetables. Add pepper and salt to taste. Cook the soup on the "Steam" mode for 10 minutes. Let the soup brew.

Pumpkin soup with vegetables.

Ingredients:

• Chicken - 1 pc.
• Water - 3 liters.
• Bulgarian pepper - 1 pc.
• Potatoes - 4 pcs.
• Carrot - 1 pc.
• Tomatoes - 2 pcs.
• Bay leaf - 2 pcs.
• Pumpkin - 300 gr.

Cooking:

Boil chicken broth for 20-25 minutes. Peel and cut potatoes into cubes. When the chicken is ready, add the potatoes. Cook for another 8-10 minutes. We cut peppers and carrots into cubes, fry in vegetable oil for several minutes. Add a mixture of fried vegetables to the pan, as well as tomatoes, cut into pieces, add a little ground pepper and bay leaf. We clean the pumpkin from the peel and seeds, cut it as small as possible and add it to the soup last. As soon as the broth boils again, remove the pan from the heat and cover tightly with a lid. After half an hour, a fragrant healthy soup is ready.

Rich pumpkin soup with cheese and crunchy croutons.

Ingredients:

• chicken fillet - 400g.
• pumpkin - 800 gr.
• carrots - 2 pcs.
• potatoes - 2 pcs.
• onion - 1 pc.
• hard cheese - 80g.
• parsley - 1 bunch
• garlic - 5 cloves
• butter - 1 tbsp.
• vegetable oil - 3 tbsp.
• lemon juice - 2 tablespoons
• loaf - 6 pieces
• salt - to taste
• ground black pepper - to taste

Cooking:

Boil chicken breast broth. Cut the potatoes into strips, carrots - into a large grater. We remove the seeds and peel from the pumpkin, cut into cubes 2 x 2 cm in size. Peel the onion and cut into half rings. In a saucepan or deep frying pan, heat the vegetable oil, first add the onion, fry lightly, then add the carrots, then the pumpkin and potatoes, and immediately add 200 grams of chicken broth. Stew the vegetables under a closed lid for about 30 minutes. Grate the cheese on a coarse grater. Remove the chicken breast from the broth and cut into small pieces. Cut the pieces of white loaf into cubes and fry on a dry or slightly oiled vegetable oil pan until golden brown. Finely chop one clove of garlic and add to the croutons at the end. Add the stewed vegetables to the pot with the broth and let it boil for a few minutes. Then grind with a blender. Put it back on the fire and add the chicken meat, chopped remaining garlic, lemon juice, salt and pepper to taste. After boiling, cook the soup for 3 minutes. Serve pumpkin puree soup with croutons and parsley.

Delicious soup, with the addition of Thai notes.

Ingredients:

• Chicken (breast fillet) - 500 grams
• Pumpkin (pulp) - 200 grams
• Cream 20% - 200 ml.
• Potatoes - 2 pcs.
• cilantro - to taste

Cooking:

Peel potatoes and pumpkin, wash, cut into cubes. Cut the chicken fillet into small pieces. Fry the fillet in a heated pan with 1 tbsp. l. olive oil for 5 minutes, sprinkle with a pinch of curry powder, salt, stir, fry for another 3 minutes. Put the fillet in a saucepan, pour 1 liter of hot water, salt, cook for 10 minutes. Add pumpkin and potatoes to the pot, cook until tender, pour in the cream, season to taste, cook for another 5-10 minutes. Pour the finished hot soup into bowls, sprinkle with chopped cilantro.

For a more Thai flavor, add coconut milk instead of cream.

Soup for lovers of exotic cuisine.

Ingredients:

• Chicken meat - 1 kg.
• Pumpkin - 300 g.
• Sweet pepper - green 2 pcs.
• Vegetable oil - 1 tbsp. l.
• Sesame - 1 tsp
• Green onions - 1 bunch
• Ground black pepper
• Salt - to taste

Cooking:

Process the chicken, cut into pieces along with the bones. Cut the pumpkin into pieces and cut each part 1 cm thick. Peel the sweet pepper from the seeds and cut it 2 cm long. Mix the crushed garlic, vegetable oil and ground sesame seeds, grease the cooked chicken pieces and let stand for 20 minutes. Heat the pan, pour in vegetable oil, put the chicken and fry. When the meat is half fried, pour in water so that it is at the level of the meat, and cook until tender. At the end of cooking, add the cooked pumpkin, green pepper and cook the soup without covering the pan with a lid, then add the chopped onion, ground sesame seeds and ground black pepper. Salt.

A soup with an unusual aroma and spicy taste will appeal to lovers of everything bright and unusual.

Ingredients:

• Quince - 250 gr
• Water - 2 liters.
• Fresh ginger - 50 gr
• Curry - 1 tsp
• Celery root - 100 gr
• Coriander dry - 1 gr
• Chicken breast - 300 gr
• Lime - 1 pc.
• Onion - 1 pc.
• Extra Virgin Olive Oil - 3 tbsp. l.
• Carrot - 1 pc.
• Chili pepper dry - 1 g
• Salt - 1 tsp
• Fresh pumpkin - 250 g
• Fresh dill - 1 bunch
• Garlic - 2 cloves

Cooking:

Boil the chicken breast with the onion for 45 minutes over low heat. Wash pumpkin, carrots and celery, peel and cut into cubes. Quince cut into cubes and sprinkle with lime juice. Peel onion, garlic, ginger. Cut everything into small cubes. Pour into a skillet with hot olive oil. Do not fry, but simmer vegetables, stirring for 5 minutes. Remove the chicken meat and onion from the prepared broth. Divide the meat into small pieces. Drop back into the broth. Add carrots and celery to onions with garlic and ginger. Mix. Toss, stirring for 5 minutes. Add chopped quince. Keep on fire, stirring, for another 7 minutes. Add vegetables to broth. Immediately add chopped pumpkin with ground coriander in a mortar. Bring to a boil and simmer for 15 minutes until pumpkin is soft. Add curry to the pot, salt, chili pepper on the edge of the knife. Stir, cook for another 5 minutes. Add chopped herbs, lime juice (to taste). Mix. Let it brew for 15 minutes.

Pumpkin soup is a dietary and healthy dish. There is a lot of beta-carotene in pumpkin, which is well absorbed with fats (and our soup is made with chicken broth and cream). If you do not use hot spices, then pumpkin puree soup is perfect for kids.

1. We clean the chicken from the skin, since there is a lot of cholesterol in the skin and it is useful to remove the skin before cooking the bird.

2. Cook the chicken broth for an hour and a half, add salt ten minutes before the end of cooking.

3. While the broth is cooking, you can prepare the vegetables.
We cut the onion.

4. We peel the pumpkin. Cut the pumpkin into small (about 2 cm × 2 cm) pieces.

5. When we have almost ready chicken broth, you can start frying onions. We pass the onion in olive oil for frying (with a red lid).

6. In the same saucepan, add pieces of pumpkin to the browned onion and fry a little, stirring occasionally.

7. Add chicken broth to the saucepan with pumpkin and simmer the pumpkin over low heat for one hour. Until the pumpkin is completely soft.

8. 7 minutes before the end of pumpkin cooking, add spices. I have two favorite spice options for this soup:
- nutmeg (pinch), ground black pepper (to taste), salt;
- sometimes I use "vegeta podravka".

9. Grind the soup with a blender to the state of soup - mashed potatoes.

10. In the finished soup - pumpkin puree, add cream and mix.

11. We cut herbs for soup. It is good to add a leaf of rosemary to pumpkin cream soup. But today I only have parsley. Let's cut it, that's good too.

12. Well, that turned out to be a dietary, tasty and healthy soup.

Bon appetit.

Cooking time: PT02H00M 2 hours

Among supporters of a healthy diet, pumpkin enjoys well-deserved respect. This affordable and at the same time healthy vegetable can be the basis of a variety of hearty, but not too high-calorie dishes. These include pumpkin puree soup with chicken. It combines the taste and benefits of two valuable food products at once, it looks appetizing, it turns out tasty and fragrant. Its delicate creamy texture can leave few people indifferent.

Cooking features

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

• Butternut squash, which has tender and fragrant flesh, is most suitable for making creamy soup. You can make it from pumpkins of other varieties, but it will take much more time.
• Pumpkin and chicken puree soup will be more satisfying and tasty if it is boiled in chicken broth.
• Chicken for pumpkin puree soup can be chopped together with the rest of the vegetables or cut into pieces and put in a ready-made 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 boiled.

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

Easy Pumpkin Chicken Soup Recipe

• chicken (legs or other parts of meat on the bone) - 0.4 kg;
• pumpkin pulp - 0.25 kg;
• potatoes - 0.25 kg;
• carrots - 100 g;
• onions - 75 g;
• water - 1.5–2 l;
• vegetable oil - 50 ml;
• salt, black ground pepper - to taste.

Cooking method:

• Wash the chicken, put it in a bowl. Fill with water in an amount of 1.5 liters, bring to a boil. Simmer for 5-10 minutes, skimming off the foam, then lower the heat and simmer for 40-50 minutes until the chicken is fully cooked.
• While the broth is cooking, peel the pumpkin, cutting out the pulp with seeds. Cut the pumpkin into medium-sized cubes, pour two glasses of water and boil until soft. By the time the broth is cooked, it will also be ready.
• Take the chicken out of the broth. After cooling it, separate the meat from the bones, cut.
• Strain the broth. Put the peeled and cut into small pieces potatoes in it. Boil until potatoes are soft.
• While the potatoes are boiling, peel and grate the carrots. Free from the husk and finely chop the onion. Put them in a frying pan with heated vegetable oil and sauté until soft.
• In a separate container or more often a blender, combine potatoes, pumpkin, browned vegetables and chicken pieces. Add a glass of broth to them. Using a blender, grind the products to get a homogeneous mass.
• Dilute it with broth to the desired consistency, salt and season. Bring to a boil, stirring, cook for 5 minutes.

When serving, sprinkle the soup with chopped herbs. Serve crackers in a separate bowl.

Pumpkin cream soup with chicken and cream

• pumpkin (pulp) - 0.25 kg;
• potatoes - 0.4 kg;
• chicken breast fillet - 0.2 kg;
• onions - 100 g;
• water - 1 l;
• cream - 0.2 l;
• salt, spices - to taste.

Cooking method:

• Boil the chicken breast for 20 minutes. Cool, cut and return to the broth.
• Peel the vegetables and chop finely. Drop into broth.
• Cook until all vegetables are soft.
• Use an immersion blender to puree the contents of the pot.
• Add salt, spices and cream.
• Bring the soup to a boil and immediately remove from heat - if you let the dish boil, the cream will curdle.

When serving, the soup does not hurt to sprinkle with pumpkin seeds dried in a dry frying pan.

Pumpkin and Chicken Soup with Pumpkin Chips

• pumpkin - 0.8 kg;
• chicken breast fillet - 0.2 kg;
• onions - 100 g;
• garlic - 2 cloves;
• ginger root - 50 g;
• water or vegetable broth - 0.75 l;
• turmeric - a pinch;
• hot red pepper - a pinch;
• olive oil - 100 ml;
• salt - to taste.

Cooking method:

• Clean the pumpkin. Remove thin slices with a vegetable peeler. They should be 50–70 g. Cut the rest of the pumpkin into large slices.
• Sprinkle coarsely chopped pumpkin with oil and place for 30–40 minutes in an oven preheated to 200 degrees.
• Heat 60 ml of oil in a frying pan, fry the pumpkin slices in it on both sides, put them on a napkin. After it absorbs excess fat, pumpkin chips can be additionally dried in the microwave by placing them in it for literally 30 seconds.
• Wash the raw chicken fillet, blot with a towel, cut into small cubes.
• Free from the husk and cut the onion into small cubes.
• Cut the garlic into thin slices.
• Peel and cut the ginger root into very small pieces.
• Heat the remaining oil in a frying pan, put onion, garlic, pieces of chicken fillet and ginger in it. Fry them for 10 minutes while stirring.
• Transfer the pumpkin to the pan and simmer it with the rest of the ingredients for 5 minutes.
• During this time, heat the water or broth. Transfer the contents of the pan to the pan, add salt and spices, boil everything for 5 minutes.
• Grind the contents of the pan with a blender, bring to a boil again and cook for 2-3 minutes.

This soup is served with pumpkin chips. The piquant taste of this dish will be appreciated by lovers of spicy snacks.

Pumpkin puree soup with chicken turns out to be hearty and tasty, but when treating yourself to it, you should not be afraid for your figure. There are several recipes for preparing this gourmet dish, so everyone will find among them an option that will appeal to him.

Step-by-step recipes for chicken soups with pumpkin, green peas, corn, seafood and smoked sausages

Grade
prescription

Time
(min)

servings
(people)

In 100 grams of the finished dish

7 gr.

9 gr.

carbohydrates

147 kcal.

Option 1: Chicken Pumpkin Soup - Classic Recipe

Chicken broth has long been considered medicinal and more than useful. Such a first course can be a delicate puree-like soup or creamy with seafood, spicy with smoked meats or hearty cereals or vermicelli.

In addition, all the recipes below can be slightly modified to suit your individual taste. Instead of vermicelli, take pasta or a special soup filling from “letters”, seafood is perfectly replaced with champignon mushrooms (fresh or pickled), and cereals with any legumes (peas, beans, lentils).

Ingredients:

• 2-3 chicken drumsticks;
• 120 g fresh pumpkin;
• half a carrot;
• onion head;
• 2-3 tbsp. spoons of vegetable oil;
• two st. l. tomato paste (or juice);
• two tubers of potatoes;
• 50 g of millet;
• salt, spices.

Step by Step Chicken Pumpkin Soup Recipe

Rinse the chicken drumsticks and put them in a saucepan with cold water (2-2.5 liters) to cook. Make a strong fire so that the broth boils faster. Skim off the foam and turn off the heat. Cook with the lid almost closed. If foam rises, reduce the heat further.

Prepare vegetables - peel and wash pumpkin, carrots, onions and potatoes. Cut the potatoes into cubes and leave in a bowl of cold water. Cut the rest into thin strips and send to a frying pan or stewpan with vegetable oil to sauté. Stir, let the vegetables fry well. Then add tomato paste and stir. Remove the passerovka from the fire.

Remove the cooked drumsticks from the broth and pick the meat, cut it. Strain the broth and reconnect with the meat. Put on the fire and add the potatoes (previously drain the water from it). Then rinse the millet and transfer to the broth as well. Stir and cook until boiling.

Add sauté, salt and spices. Remove the foam if it appears, and cook the soup until all the components are ready.

Instead of chicken drumsticks for soup, you can take offal, a special soup set, necks or legs. After all, the main thing in the soup is not meat, but rich broth. And it turns out beautiful from cartilage and fat.

Option 2: Quick Chicken Pumpkin Soup Recipe

Minced chicken, as well as vegetables from the recipe, are cooked quite quickly and in the usual way on the stove in a saucepan. But if you don’t have time to watch the soup, use the slow cooker.

Ingredients:

• 100 g minced chicken;
• 200 g pumpkin;
• a bunch of green onion feathers;
• 3-4 st. l. green peas;
• 100 g dry round rice;
• two cloves of garlic;
• salt, spices.

How to quickly cook chicken soup with pumpkin

Pour two liters of water into the pan and put on fire to boil.

Peel and wash the pumpkin, garlic, green peas and green onions. Then finely chop the pumpkin and green onion. Grind the garlic through a special press. If the green peas are canned, rinse them with cold water first.

Rinse the rice and drop it into boiling water, stir so that it does not stick to the bottom of the pan. Add pumpkin, peas and garlic. It will come to the bow in the end.

When the broth boils, throw minced meat into it in pieces. The meat will immediately diverge and turn white - it will quickly cook. If there is foam, remove it with a spoon or slotted spoon.

Cook until the rice is cooked, the rest of the products will quickly become soft. Then add the onion and cook for another minute. Season with salt and seasonings. Remove the chicken soup with pumpkin from the heat.

The smaller the vegetables are cut, the faster they will cook. If you have a little extra time, you can saute the minced chicken in oil a little before throwing it into the broth.

Option 3: Pumpkin Puree Chicken Soup

French puree soups are extremely popular due to their low calorie content and original presentation. In addition, they are great for baby food.

Ingredients:

• 2-3 chicken wings;
• two st. l. wheat flour;
• 150 g pumpkin;
• a handful of pumpkin seeds;
• 50 g of corn grits;
• 3-4 vegetable oils;
• one carrot;
• sweet orange bell pepper;
• 100 ml cream;
• salt and spices to taste.

How to cook

Rinse chicken wings and fill with water (no more than one liter). Put on fire for cooking. Rinse the corn grits and send to the wings. Stir. Be sure to remove the foam. Cook over low heat.

Prepare pumpkins, carrots, peppers. Then finely chop them.

In a dry frying pan, fry the flour until brown - a light shade. Then transfer it to a plate, and pour oil into the pan. Saute chopped vegetables.

Remove the wings from the broth and let them cool slightly. Remove the meat and mince it. The bones are no longer needed. Throw the meat to the cereal to cook. Put the fried vegetables and flour there. Stir. Season with salt and spices to your liking.

Once the soup is cooked, puree it with an immersion blender. Add warmed cream to the mass and heat everything together on the stove. Boiling is not recommended. Then immediately remove the soup from the stove.

If you have unpeeled pumpkin seeds, they will need to be manually dehulled. Then sprinkle the soup in the bowl when serving.

Pumpkin seeds in the recipe can be replaced with sesame seeds or sunflower seeds. But in this case, fry them a little in a dry frying pan before decorating the dish.

Option 4: Chicken soup with pumpkin and smoked sausages

The main ingredient - smoked sausages to taste, replace with smoked chicken or poultry stew.

Ingredients:

• 150 g smoked chicken sausages;
• 50 g pumpkin;
• 90 g of vermicelli (or cobwebs);
• 2-3 potato tubers;
• onion head;
• one tomato;
• ground pepper and salt to taste.

Step by step recipe

Wash sausages and cut into pieces. Throw in cold water in a saucepan and set to boil.

Cut pre-peeled and washed vegetables. Potatoes - cubes. Pumpkin can be grated. Onion - small straws. And mash the tomato.

Throw the vegetables into the broth one by one, then salt and pepper. Stir and cook for about 25-30 minutes.

Try potatoes, if they are soft, add vermicelli to the soup. Stir for another 5-8 minutes and turn off the heat. Cover the pot tightly with a lid and let the soup stand. Vermicelli itself will reach readiness.

Soups with any pasta are not cooked in large quantities. Vermicelli or pasta, already at the first heating, the dishes quickly boil and turn into mashed potatoes - they lose their appetite.

Option 5: Chicken Soup with Pumpkin and Seafood

Any seafood for a chicken soup recipe will do. You don't have to take the shrimp. And if you are not sure that you can properly prepare them, take pickled or salted mussels, squid or crab meat.

Ingredients:

• 140 g of chicken pulp;
• 50 g of processed cheese;
• 200 g pumpkin;
• a glass of cream;
• 6-7 large shrimp;
• 3-4 st. spoons of vegetable oil;
• 110 g corn (frozen or canned);
• ground black pepper;
• salt.

How to cook

Rinse the chicken flesh (you can fillet or offal - hearts, ventricles) and prepare seafood. If pickled, rinse them in cold water. And if you still have shrimp, throw them into boiling water and cook for three minutes. Then pull out and cool, clean from the shell and ridge.

Rinse frozen corn in hot water. If you have canned, take it out of the jar and rinse well in cool water. Add to soup and stir.

Peel and rinse the pumpkin, cut into small cubes. Fry in vegetable oil in a frying pan. Transfer to soup.

Cut the melted cheese into small pieces and send to the pan. Be sure to cook on low heat. Sprinkle with salt and ground pepper. If desired, use pink or white pepper, even hot paprika.

Separately, heat the cream and pour it into the chicken soup when it is ready. After that, cook for a couple more minutes and remove from heat.

In all soup recipes, the broth can boil away significantly at the end of cooking. To make this soup not too thick, add boiling water to it. Bon appetit!