Pumpkin soup with chicken. Chicken soup with pumpkin Soup with pumpkin and chicken

Pumpkin is an extremely healthy vegetable, very rich in potassium, iron, vitamins and microelements. At the same time, it is low in calories and is perfect for dietary nutrition. Therefore, the whole family will like the recipe for pumpkin puree soup: moms - because it’s healthy, dads - because it’s delicious, and children - because the soup is orange! :)

Total cooking time – 40 minutes
Active cooking time – 25 minutes
Cost – 2 $
Calorie content per 100 g – 54 kcal
Number of servings: approximately 2 liters

How to make pumpkin cream soup with chicken

Ingredients:

Pumpkin – 700 grams(refined)
Chicken fillet – 400 grams
Carrots – 130 grams(refined)
Potatoes – 200 grams(purified)
Leek – 100 grams
Broth – 1-1.5 liters
Garlic – 2-3 cloves
Cheese – 40 grams(hard varieties)
Butter – 20-30 grams
Loaf – 4-5 pieces
Salt - to taste
Pepper - to taste
Lemon juice - to taste
Sour cream - for serving
Greens - for serving
Spices - to taste(I use bay leaf, celery and parsley)

Preparation:

First, let's cook the chicken breast. Add spices to taste. For example: salt, pepper, bay leaf, a little celery, parsley. Cook for about 15-20 minutes. I had a baked chicken breast and frozen broth, so I skipped the process of boiling the chicken.

Finely chop the carrots, potatoes and pumpkin.

Take a thick-bottomed pan (I have a duck pan), add butter and chopped leeks. I always use some of the green part too. You can easily replace it with onions. Lightly fry the onion, then add the carrots and fry for another couple of minutes.

Add potatoes, pumpkin, about a liter of broth in which our breast was cooked. If it is not enough, add plain water. Cook for 15 minutes until the pumpkin is ready.

At the very end, add chopped garlic and remove from heat. Use an immersion blender to puree the soup. Adjust thickness as desired. Personally, I added another 200 grams of broth. Salt, pepper, add lemon juice (I use 2 tablespoons), grated cheese, chicken cut into pieces, mix and put on low heat, bringing to a boil again.

Cut the crusts off the loaf pieces, cut into cubes and fry and dry in a dry frying pan. Serve the soup with fried loaf cubes, herbs and sour cream. From the greens, I take parsley and the green juicy part of the leek. Bon appetit!

Phaving tried once a real fragrant , staybI am not just a lover, but a fan of this dish (there is no other way to say it). The ingredients really matter little; what matters is the way the pumpkin itself is prepared.

Cooking pumpkin

No one has yet come up with anything better than bringing this vegetable to the state of “ambrosia” in the oven (in modern conditions, in the oven). The Russian stove, with its simple method of preparing all dishes immediately after burning the wood, allows vegetables and fruits to fully develop: practically no cooking, but stewing at high temperatures, when the heat source is not from below, but from the side, but the heat comes from everywhere.

An analogue (albeit not to the full extent) is the oven.

Cut the pumpkin into large pieces (without peeling).
Place them in a deep saucepan (a duck pot or ceramic dish will do).
Pouring a little water to the bottom, cover with a loose lid (to allow steam to escape).
Put it in the oven.

You can light a fire in advance, or right away. The temperature regime must be maintained at average values. When warming up - maximum, then reduce.

In half an hour, the aroma of pumpkin (it cannot be confused with anything else) will fill not only the kitchen, but the entire house or apartment. At this point, you can see the stage of pumpkin readiness. If the pieces are still a bit tough (do not separate easily from the skin), you need to continue stewing.

The finished vegetable (only this one will allow you to cook) has a soft, but still quite juicy structure. For the first course, it is not advisable to overdry the pieces, so it is better to remove them from the oven, even if they have not yet been completely stewed, and leave them in a closed pan at room temperature.

Separating the pulp from the skin, we get the basis for pumpkin cream soup with chicken, beef, pork, cream, beans, etc. The variety of dishes from properly prepared vegetables can be endless, giving scope for culinary imagination.

chicken recipe

While the pumpkin is stewing, you need to cook the chicken by boiling it in a regular saucepan, without bringing it to full cooking (the flesh should not separate easily from the bones). For soup, it is advisable to take wings or legs; the breast does not add richness to the broth -it can be recommended for very

In a deep frying pan (sauce pan), you need to saute a large onion in butter, first cutting it into half rings.
Remove the onion to a separate bowl. Stew the carrots in the onion oil, add chopped parsley root (optional).
Add tomato puree (or tomatoes without skin) and simmer.
Combine onions, pumpkin, carrots and tomatoes in a saucepan and mix.
To obtain a homogeneous mass, you can use a potato masher or blender (which will give a softer consistency).
Add chicken and broth to the resulting puree, leaving a fairly thick consistency., put on the fire, bring to a boil, reduce the heat to low.
Over the next five minutes, flavor the soup with spices: ground black pepper, curry, cut olives. We lower the bay leaf for three minutes (be sure to take it out later so that there is no unwanted aftertaste).Salt to taste.
Bring to a boil again and turn off, leaving the pan closed.
Before serving, add chopped and grated green mixture of parsley, celery, basil (optional) and green onions into portioned bowls.

Ingredients for three servings:

2 chicken wings and two legs;
small (1-1.5 kg) pumpkin;
2 large carrots;
3 medium tomatoes (you can use two tablespoons of tomato paste);
large onion;
parsley root;
ground black pepper;
curry;
1 olive or olive;
100 g creamy onion, parsley, celery, basil (optional).

Festive pumpkin soup

A tasty, thick, aromatic soup can be prepared in the pumpkin itself.

You'll have to tinker a little with choosing the size of the vegetable. A somewhat flat pumpkin is suitable for these purposes; after removing the top, it should fit easily into the oven.

For the dish, we prepare the chicken in advance.
Boil until half cooked, divide into portions.
Remove the seeds from the pre-washed pumpkin, wipe it dry, and spread the outside with cooking oil (spread based on animal fats or lard).
Inside, add butter, potatoes cut into slices, pre-soaked beans, carrots cut into slices, onions cut into large half rings, peeled tomatoes, mashed garlic, chicken with broth.
Place the simmer in a low saucepan in the oven, covering the top with the cut off top of the pumpkin.

Pumpkin soup with chicken It will take about an hour and a half to cook. You will need to add broth periodically. You need to check the readiness with a fork by piercing the sides of the pumpkin - the cloves enter the fully prepared vegetable easily, without effort.

Before serving you need:

season the soup with spices (ground black pepper, a handful of dried ginger, turmeric, olives), salt;
leave covered until serving;
The soup should be placed into plates, picking up the pumpkin pulp from the sides;
Place any chopped greens into portioned plates.

Ingredients:

pumpkin (2.5-3 kg);
butter (3 tablespoons);
4 medium potato tubers;
1/2 cup dry beans (soak in advance);
2 large onions;
3 carrots;
3 large peeled tomatoes;
2 cloves of garlic;
small chicken (1-1.5 kg);
spices (ginger, ground black pepper, turmeric, 5-6 large olives).

Pumpkin soup with chicken: quick recipe

We prepare the pumpkin: cut off the skin, cut it in half, clean out the seeds, and cut into pieces.

In a saucepan or deep saucepan, sauté the onion in butter and remove it.
Cut the carrots into slices, put them in the oil left after the onions, simmer for 5 minutes, add 2 tablespoons of tomato paste (you can use any tomato sauce or 2 peeled tomatoes), cooked pieces of pumpkin.
Add 1-1.5 liters of boiling water to the pan, lower 3 chicken legs, bring to a boil, reduce heat.
Cook until the pumpkin is soft and the chicken is cooked through.
Use a potato masher to make the mixture homogeneous (if possible).
Add sautéed onions and spices (ground pepper, curry, dried ginger).
Simmer for 5-10 minutes.

When serving, add grated sharp cheese to portioned plates.

Ingredients:

3 chicken legs;
pumpkin (1.5-2 kg);
large onion;
2 spoons of tomato paste;
100 g butter;
spices (dried ginger, ground pepper, curry, 100 g of hot cheese).

Pumpkin and cream

The combination of stewed vegetables with cream gives the dish a very delicate consistency and brings out the aroma of the ingredients.

Pumpkin soup with chicken and creamprepared according to one of the recipes given above. Before serving, it must be seasoned with cream. You just need to remember that you can’t cook the soup after this - the cream will turn into butter and its aroma will disappear.

To make the dish look exquisite, you don’t need to stir the cream for a long time, just move it around with a spoon a couple of times.

Pumpkin seeds in soup

The dish acquires a special piquancy in combination with cooked seeds. They need to be fried until golden brown in vegetable oil, removed with a slotted spoon and placed on plates before serving.

If you are for a healthy lifestyle, then your daily menu should definitely include first courses in the form of light but nutritious soups.

In the meantime, while you are thinking about the choice, we want to direct your thoughts towards a very healthy vegetable - we will talk about pumpkin. Its bright orange pulp contains a whole treasure trove of useful substances, all of which are simply necessary to keep our body healthy.

So don’t strain your gray matter too much, but rather take our advice and prepare the pumpkin puree soup with chicken recipe that we offer you. Moreover, you can prepare our delicious soup without spending a lot of time and effort. And it will cost you pennies! Pay attention to the list of ingredients and see for yourself.

Cream of chicken soup with pumpkin turns out to be a bright, juicy color to match the fall. But even in early winter, pumpkin is still sold and you can make soup from it. For a creamier taste, you can add cream to this first dish, but if you don’t have it on hand, don’t worry, the soup will turn out delicious without it. Thanks to the meat, the soup turns out to be satisfying and is perfect as a lunch.

Taste Info Cream soup

Ingredients

Purified water – 0.5 l;
Pumpkin – 150 g;
Potatoes – 70 g;
Onion – 40-50 g;
Carrots – 50-60 g;
Chicken wing – 1 pc.;
Vegetable oil – 2 tbsp;
Butter – 25-30 g;
Cream 20% – 70 ml (optional);
Kitchen salt - to your own taste;
Dill greens - optional.

How to make pumpkin soup with chicken

You can prepare pumpkin puree soup with chicken according to our recipe in about 30-40 minutes. And if you decide to cook without meat, then you will need half as much time, in general, you will not have time to die of hunger.

Let's start by deciding on the part of the chicken that will be used to prepare the broth for the soup. You can take a chicken drumstick, a leg, or, as we have in this case, a wing. The amount of meat obtained in your pumpkin puree soup will actually depend on this choice.

We thoroughly wash the selected chicken meat, then put it in boiling water and lightly scald it for about 2-3 minutes. Then we take it out, rinse it, fill it with already purified cold water and set it to cook. As a result, we get a light, transparent broth.

While the meat is cooking, we begin to prepare the following ingredients, namely the main one - pumpkin and the accompanying one - potatoes. Cut off the hard crust from the pumpkin and chop it into small cubes. Peel and cut the potatoes in the same way. Relatively small pieces of vegetables will speed up their cooking time.

About 20 minutes after the chicken has boiled, we can add the prepared pumpkin and potatoes to the broth. Let them cook and start sautéing the onions and carrots.

You can do this in a frying pan or, as we did in this case, directly in a saucepan (with a thick bottom). We will sauté the vegetables in a mixture of vegetable and butter. This pre-cooking of the onions and carrots will give the creamy pumpkin soup with chicken a creamy, rich flavor.

Sauté the vegetables for about five minutes and then combine them with the rest of the ingredients. Lightly salt and let simmer for another 5 minutes.

Then remove the saucepan from the heat and puree the pumpkin soup with chicken broth using an immersion blender. Serve it with pieces of chicken and sprinkled with herbs. And also don’t forget to offer croutons, cream soups are oh so delicious with them.

If you followed our instructions, then the pumpkin puree soup with chicken recipe that we offered you is already ready and you can enjoy it with pleasure. Enjoy everyone!

Step-by-step photo recipe for making soup with pumpkin and chicken.

chicken wings - 2 pcs.,

pumpkin - 250 gr.,

carrots - 2 pcs.,

onions - 2 pcs.,

rice – 1/3 cup,

peppercorns - to taste for broth,

water - 2 liters,

marjoram - 1 teaspoon,

salt, ground pepper - to taste,

chicken fillet - 300 gr.,

garlic – 1-2 cloves,

vegetable oil,

tomato juice - 1 glass,

greens - to taste.

Pumpkin is a unique and at the same time universal product. In cooking, pumpkin is used to prepare desserts, appetizers, salads, as well as main courses and soups. Today we bring to your attention a step-by-step photo recipe for making soup with pumpkin and chicken.

- a healthy and nutritious first course. The recipe is quite simple and will not take much of your time and effort.

This dish will be truly delicious if you use our step by step photo recipe for making pumpkin and chicken soup.

Making soup with pumpkin and chicken.

For cooking soup with pumpkin and chicken you need to cook the broth.

First you need to wash and peel all the vegetables. Then put the chicken wings or backs, one onion, one carrot into the pan, add water and cook the broth.

Meanwhile, cut the remaining carrots into slices.

Cut the onion into strips.

Cut the pumpkin into cubes 1-1.5 centimeters in size.

Cut the potatoes into cubes and rinse.

Next, in another pan you need to heat the oil and add the onion.

Then add garlic and fry for 5-7 minutes.

Then add carrots to the pan and fry for another 5 minutes.

The next step is to pour a glass of tomato juice into the pan with onions and carrots. Instead of tomato juice, you can use tomatoes mashed with a fork in their own juice.

Then add pumpkin, spices and cook for 5-7 minutes over high heat. The contents of the pan should thicken slightly.

Next, add the chopped potatoes to the pan.

Next add rice.

Finally, pour the prepared broth into the pan with the vegetables, bring to a boil and cook until the potatoes and rice are cooked for about 15-20 minutes.

Season the soup with salt and pepper to taste.

Meanwhile, the chicken fillet should be washed, dried and cut into small pieces.

Despite the fact that such creamy dishes are prepared mainly for children or served in restaurants, they are quite popular and tasty. Pumpkin puree soup with chicken, prepared according to our step-by-step recipe with photos, has a delicate creamy consistency and special taste. Once you prepare this bright first course, it will forever remain on your list of favorite soups.

Pumpkin is a popular vegetable all over the world; it is used to prepare first courses and appetizers, baked, made into salads, cooked porridge, and even used as one of the main ingredients for making desserts.

Pumpkin puree soup with chicken is a completely dietary first course. This soup will be especially useful for small children, since both pumpkin and chicken are easily digestible, low in calories and have a rather pleasant taste. Adding cream will give the pumpkin and chicken puree soup a special delicate taste.

How to make pumpkin cream soup with chicken

It is quite simple to prepare a delicious puree soup from pumpkin with chicken; besides, the soup is very nutritious, and can be either lean or with the addition of chicken or meat broth. To prepare the puree soup, it is recommended to first bake the pumpkin until cooked; the taste of the vegetable will be revealed more if you mix vegetable and butter for baking.

Ingredients:

Chicken – 500 gr.
Butter – 50 gr.
Pumpkin – 600 gr.
Carrots – 2 pcs.
Vegetable oil – 50 ml.
Onion – 1 pc.
White bread – 3 slices
A handful of pumpkin seeds
Garlic – 3 cloves
Cream 20% - 200 ml.
Freshly ground pepper
Large bunch of fresh herbs

Step 1.

Rinse the chicken meat and cook on low heat until done.

Step 2.

Peel the pumpkin, cut into small cubes and place on a baking sheet greased with vegetable oil.

Step 3.

Pass a clove of garlic through a special press and add to the pumpkin. Add salt, season with a little freshly ground pepper and spread butter on the pumpkin pieces.

Bake at 180C until fully cooked.

Step 4.

Peel and fry the onion and garlic, then add the carrots cut into large cubes and brown the fry a little. Add it to the meat that is being cooked.

Step 5.

Remove the chicken meat from the broth, cool and remove the bones and place it back into the pan. Cook everything until done.

Step 6.

Place boiled meat and vegetables in a blender, add baked pumpkin, add cream and beat all ingredients. If there is not enough liquid, add the broth in which the chicken and vegetables were cooked.

Pour the soup into a clean saucepan, salt well, season with spices and bring to a boil.

Step 7

First dry the pumpkin seeds in a dry frying pan, then dry the pieces of white bread, cut into cubes.

Chop a bunch of fresh herbs.

Pour pumpkin puree soup with chicken into a bowl for serving soups, add fried seeds, croutons and garnish with fresh herbs.