Pumpkin puree soup with chicken breast. Pumpkin soup puree with 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 recipe pumpkin puree soup The whole family will like it: 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. It is quite possible to replace it with onion. 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!

If you are for a healthy lifestyle then in your daily menu First courses must be present 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. useful substances and all of them are simply necessary to keep our body healthy.

So don’t strain your gray matter too much, but rather take our advice and prepare pumpkin soup-mashed chicken recipe that we offer you. Moreover, prepare our delicious soup you can do it 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 also early winter Pumpkin is also sold and you can make soup from it. For more creamy 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 chicken drumstick, leg or as we have in in this case wing The amount of meat obtained in your pumpkin puree soup will actually depend on this choice.

Wash the selected chicken meat thoroughly, then place it in boiling water and lightly scald for about 2-3 minutes. Then we take it out, rinse it, and fill it with already cleaned cold water and let it cook. As a result, we get a light, transparent broth.

While the meat is cooking we start cooking. 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. Such Preliminary processing Adding onions and carrots will give 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!

From supporters healthy eating 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 products food, looks appetizing, turns out tasty and aromatic. Its delicate creamy consistency leaves few people indifferent.

Cooking features

Creamy soups, thanks to their soft consistency and good taste, are considered a delicacy. Because of this, some people find them difficult to prepare. In fact, the invention of the blender made them accessible to the general population. It’s one thing to grind food through a sieve by hand, another thing to grind it using kitchen appliances. Any housewife can cook pumpkin puree soup with chicken without spending a lot of time and effort. You just need to know the cooking technology and a few subtleties.

For making creamy soup, nutmeg pumpkin is most suitable because it is tender and aromatic pulp. You can make it from other varieties of pumpkin, but it will take much more time.
Pumpkin and chicken puree soup will be more satisfying and tasty if cooked in chicken broth.
The chicken for pumpkin puree soup can be chopped along with other vegetables or cut into pieces and added to the prepared soup.
If you find the soup to be sweet, add more aromatic herbs and savory spices, 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 boiling.

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

Easy recipe for pumpkin cream soup with chicken

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- taste.

Cooking method:

Wash the chicken and place it in a saucepan. Fill with 1.5 liters of water and bring to a boil. Cook for 5-10 minutes, skimming, then reduce heat and simmer for 40-50 minutes until the chicken is cooked through.
While the broth is cooking, peel the pumpkin, cutting out the pulp and seeds. Cut the pumpkin into small cubes, add two glasses of water and boil until soft. By the time the broth is cooked, it will also be ready.
Remove the chicken from the broth. After cooling, separate the meat from the bones and cut.
Strain the broth. Place peeled and cut into small pieces potatoes. Cook until the potatoes are soft.
While the potatoes are boiling, peel and grate the carrots. Peel and finely chop the onion. Place 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, sautéed vegetables and pieces of chicken. Add a glass of broth to them. Using a blender, grind the products to obtain a homogeneous mass.
Dilute it with broth to the desired consistency, add salt and season. Bring to a boil, stirring, cook for 5 minutes.

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

Pumpkin 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 broth.
Peel the vegetables and chop finely. Dip into the broth.
Cook until all vegetables are soft.
Using an immersion blender, puree the contents of the pan.
Add salt, spices and cream.
Bring the soup to a boil and immediately remove from the heat - if you let it simmer, the cream will curdle.

When serving the soup, it doesn’t hurt to sprinkle 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:

Peel the pumpkin. Using a vegetable peeler, remove thin slices from it. There should be 50–70 g of them. Cut the rest of the pumpkin into large slices.
Sprinkle the coarsely chopped pumpkin with oil and place in an oven preheated to 200 degrees for 30–40 minutes.
Heat 60 ml of oil in a frying pan, fry the pumpkin slices on both sides, place them on a napkin. After it has absorbed excess fat, the pumpkin chips can be further dried in the microwave by placing them in it for literally 30 seconds.
Wash the raw chicken fillet, pat dry with a towel, and cut into small cubes.
Remove the peel and cut the onion into small cubes.
Cut the garlic into thin slices.
Clean, very small pieces chop the ginger root.
Heat the remaining oil in a frying pan, add onion, garlic, pieces chicken fillet and ginger. Fry them for 10 minutes, stirring.
Place the pumpkin in the pan and simmer it with the remaining ingredients for 5 minutes.
During this time, heat the water or broth. Place the contents of the pan into the pan, add salt and spices, and 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. Spicy taste This dish will be appreciated by lovers of spicy snacks.

Pumpkin puree soup with chicken turns out to be nourishing and tasty, but when you indulge in it, you shouldn’t be afraid for your figure. There are several recipes for making this gourmet dish, so everyone will find among them an option that they like.

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

There is nothing better than bringing this vegetable to the state of “ambrosia” in the oven (in modern conditions in the oven), no one has come up with it yet. A Russian oven with a simple method of preparing all dishes immediately after burning out the wood gives the opportunity for vegetables and fruits to reveal themselves to the fullest: 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 cleaning).
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. Temperature should 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.

By 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 prepare the chicken by boiling it in regular saucepan without reaching fully cooked(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 into 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.
For getting 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 spoons) 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

Delicious, thick, aromatic soup can be cooked 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 it on the outside 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 poured 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 pumpkin pieces.
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 needs to 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 takes on a special piquancy when combined with cooked seeds. They need to be fried until golden crust V vegetable oil, remove with a slotted spoon and place in plates before serving.

Delicious pumpkin soup with chicken does not contain many calories and is suitable for children's and diet food. Available ingredients and a simple recipe for preparing the first course are an undeniable plus quick soup, which even an inexperienced housewife can cook. The dish can include either fresh or frozen pumpkin. Healthy vegetable blends harmoniously with aromatic meat poultry, adding satiety and the required amount of protein to the dish. It is recommended to serve pureed, seasoned chicken meat, butter or sour cream. For dietary nutrition, the first course can be consumed without high-calorie dressing, without sautéing it, but simmering it a little in a frying pan with chicken broth and a spoonful of vegetable oil.

Cuisine: Russian

Cooking method: boiling

Preparation time: 40 minutes

Cooking time: 50-60 minutes

Number of servings: 4-5

Ingredients:

chicken meat with bone – 350-400 g

pumpkin – 250 g

potatoes – 200 g

carrots – 70-80 g

onion – 50 g

vegetable oil – 2-3 tbsp. l.

salt - to taste

ground black pepper - to taste.

Pumpkin soup with chicken - recipe.

Rinse the chicken meat well and soak a little. All you need to do is let it sit for 30 minutes. cold water. Pour 2 liters of water into the soup pot and bring to a boil. Add chicken to the water and cook without adding salt for 30 minutes, cover tightly and reduce heat.

Peel fresh pumpkin and remove seeds. Cut the vegetable into medium cubes. Previously peeled and frozen pumpkin can be used immediately without chopping or thawing. Also peel, wash and chop the potatoes into small slices or cubes.

Peel the onions and carrots and cut into thin circles about 0.5 cm thick.

Simmer the carrots and onions in vegetable oil for 10 minutes on low heat, adding 1 tbsp. l. chicken broth from the soup pot.

IN chicken bouillon add potatoes and cook over low heat for 10 minutes. Add pumpkin and vegetable dressing, pepper and salt to the soup. Cook the dish for another 20-25 minutes over low heat, tightly closing the lid to preserve the vitamins in the vegetables. Check the readiness of the meat. If it is ready, that is, it can be easily pierced with a knife, then the pumpkin soup should be removed from the heat. Separate the soft chicken meat from the bone and divide into small pieces. Drain the broth into another container. Grind the vegetables in a blender and add to the broth. Stir the soup until smooth. Pour the first course into portioned plates, season with prepared meat and serve hot. As an addition, offer sour cream or butter to pumpkin soup.