What spices can you add to pumpkin soup? Pumpkin spices

Healthy, bright, aromatic, dietary - that's all from pumpkin cream soup! Take a look at our selection of recipes and choose the best one.

• 500 g pumpkin;
• 300 g potatoes;
• 1 PC. onions;
• 1 tbsp. l. vegetable oil;
• 1 tsp. ginger;
• 1.5 glasses of milk;
• 100 g wheat crackers;
• salt, spices - to taste.

Wash the potatoes and pumpkin, peel and cut into small cubes.

Peel and finely chop the onion. Turn on the multicooker to the “Fry” mode and fry the onion in vegetable oil for 5 minutes.

Add potatoes, pumpkin, spices to the onions and pour boiling water so that it lightly covers the vegetables. Salt and cook in the “Stew” mode for 15 minutes. Grate the ginger on a medium grater and add it to the prepared vegetables.

Drain the broth. Beat the resulting mixture in a blender until pureed.

Return the vegetables to the slow cooker and dilute with hot milk. Warm up in “Soup” mode for 10 minutes.

Serve pumpkin puree soup prepared in a slow cooker with croutons.

Recipe 2: creamy pumpkin soup with cream (step by step)

• Peeled pumpkin - 1 kg.
• Onions - 100 g.
• Butter - 20 g.
• Vegetable broth - 1 l.
• Garlic - 1 clove
• Cream - 150 ml.
• Zira - 0.3 tsp.
• Spices - to taste
• Salt - to taste

For pumpkin puree soup according to the classic recipe, you need to peel the pumpkin, cut out the core and cut into cubes with a side of about 2-3 centimeters.

Peel and chop the onion.

Add butter to a heated frying pan. Place pumpkin cubes and onions there.

Fry the pumpkin and onion over medium heat for five minutes, remembering to stir occasionally. Thanks to this light frying, the soup will become richer in taste.

Heat the broth in a saucepan (I always have frozen broth in the freezer) and add the contents of the pan to it: fried pumpkin and onions.

Bring everything to a boil, reduce heat and simmer for twenty minutes until the vegetables are soft.

Add pepper, salt, peeled and chopped garlic, ground cumin. Of course, you don’t have to put cumin, but I highly recommend it!

Remove the pan from the heat and use an immersion blender to turn the mixture into a smooth puree. If you don’t have such a blender, you can grind everything in a blender bowl by transferring the vegetables and broth into it.

Roast pumpkin seeds in a dry frying pan.

Pour the classic pumpkin puree soup into bowls and sprinkle it with parsley, adding a few seeds. Serve immediately and enjoy!

Bon appetit and delicious soup!

Recipe 3, simple: pureed pumpkin soup with vegetables

All vegetables are lightly fried beforehand and this subtlety gives a completely unique taste to the dish. Try it and judge for yourself.

• 800 g fresh or frozen pumpkin pulp
• 2-3 carrots
• 3 medium potatoes
• 1 large onion
• butter for frying
• bunch of dill
• salt, ground black pepper
• 1-2 cloves of garlic
• 2 stalks of celery (optional), this time I cooked without it

Wash the potatoes, peel them, cut them into cubes. Place 1 tbsp on a heated frying pan. l. or a little more butter, you can add a little vegetable oil. Lay out the potatoes and fry them until golden brown.

Place the finished potatoes in an empty pan in which we will cook the pumpkin puree soup. And add more butter and a little vegetable oil to the frying pan, add the peeled and diced pumpkin and also fry it until golden brown, then transfer it to the pan with the potatoes.

To prepare the puree soup, I used ready-made frozen pumpkin, cut into small pieces. In fact, if you are making soup from raw pumpkin, you don't have to cut it so small, cut it like potatoes, or even larger.

Now peel the onion and cut it into small cubes. Sauté in butter until transparent.

Peel the carrots, grate them on a coarse grater, add them to the frying pan with the onions and continue to fry over low heat for 5-7 minutes, stirring occasionally.

​Put the onions and carrots into the pan with the potatoes and pumpkin. If you like the flavor of celery, you can add two stalks, finely diced, to the pan at this point.

Pour boiling water over the contents of the pan just above the level of the vegetables. Add salt, bring to a boil and cook over low heat until the vegetables are tender. This doesn’t take long at all, since all our vegetables are pre-fried.

When the vegetables are ready, grind the contents of the pan with an immersion blender, then bring to a boil again.

Add chopped garlic, ground pepper, stir, taste, and add salt if necessary.

Turn it off. Let the soup brew for 15-20 minutes.

When serving, place finely chopped dill on each plate, and also offer a lemon cut into quarters. Sprinkled with lemon juice on top, the pumpkin puree soup tastes simply excellent. I borrowed this subtlety from Turkey, where, as you know, soups are prepared mainly in the form of purees. In any cafe you are offered a lemon by default, or you simply take it yourself near the cash register, where lemon quarters are always lying next to the sliced ​​bread.

Recipe 4: Quick Creamy Pumpkin Soup

• pumpkin - 500 gr.
• potatoes - 2 large
• carrots - 2 large
• onion - 1 large
• nutmeg (ground) - 1 teaspoon
• heavy cream - 100 ml or milk - 200 ml
• salt, pepper - to taste
• dried oregano (or any aromatic herb of your choice) - for serving

Peel the vegetables and cut into large cubes. Let the vegetables cook for half an hour to an hour.

Water can be poured into a full pan or so that it covers the vegetables by 5 cm.The thickness of our soup will depend on the amount of water.

While the vegetables are cooking, finely chop the onion and fry until golden. I do this, as usual, with ghee.

Separate the finished vegetables from the broth (you can put them in a deep bowl) and puree them with an immersion blender, after adding the onion.

Our cream soup is almost ready, all that remains is to add milk or cream, ground nutmeg for piquancy and spices to taste. Mix everything well, put on fire, bring to a boil and turn off.

When serving, you can sprinkle the pumpkin cream soup with any fragrant herbs (they are sold in ready-made bags in any supermarket in the spice department) to your taste. I use dried oregano.

Recipe 5: creamy pumpkin soup with garlic (step-by-step photos)

• Pumpkin 650 g
• Garlic 2 teeth
• Olive oil 1 tbsp. l
• Butter 10 g
• Onion 1 piece
• Potatoes 1 piece
• Chicken broth 0.5 l
• Water 0.25 l

Preheat the oven to 200 gr. Cut 650 g of pumpkin pulp into large pieces with a side of about 3 cm. Place in one layer on a baking sheet. Place 2 unpeeled cloves of garlic there. Salt and pepper to taste. Drizzle with olive oil.

Bake for 20-30 minutes until done. The pumpkin should become soft.

Melt the butter in a saucepan. Add a small finely chopped onion. Cook, stirring, until soft.

Then add medium sized potatoes, peeled and roughly chopped. Cook, stirring, for a couple more minutes.

Add broth and water. Bring to a boil and simmer, covered, for 15 minutes until the potatoes are tender.

Add the roasted pumpkin and garlic, squeezed from the skin. Bring to a boil and remove from heat.

Puree the soup using an immersion blender. Serve with herbs, sour cream, cream or cheese. Bon appetit!

Recipe 6: how to make pumpkin cream soup (photo)

• Pumpkin - 350-400 g
• Cream (any fat content) - 100 ml
• Onion - 1 pc.
• Tomatoes - 1 pc.
• Salt and black pepper - to taste
• Ground red pepper - to taste
• Vegetable oil - 2 tbsp.
• Garlic - 2 cloves

Start by cutting the pumpkin into small pieces.

Heat vegetable oil in a saucepan and fry the chopped onion and garlic over low heat for five minutes. If the onion is large, then you need to take only half; if it is medium, then you can take the whole one.

Scald the tomato with boiling water and remove the skin. You can take one medium tomato or several cherry tomatoes.

Add the pumpkin and tomatoes to the onions and stir. At this stage, you can add a little ground red pepper if you like it spicier. Leave to simmer over medium heat for 15 minutes, stirring occasionally.

Pour hot boiled water into the pan so that it covers all the vegetables. Cook until the pumpkin is soft.

When the pumpkin is cooked, strain the broth into a bowl through a sieve and leave the vegetables in the pan.

Using a blender, puree the pumpkin.

Add one ladle of broth and whisk everything again.

Now pour in the cream and mix everything again. If the soup is too thick, add more broth.

Return the pan to the stove and bring to a boil. Salt and pepper to taste.

Recipe 7, step by step: vegetable puree soup with pumpkin

One of the variations of healthy and tasty pumpkin soup is a delicate creamy pumpkin soup with cream. The cream in this recipe softens the taste of vegetables, giving the structure of the soup velvety and some special softness. The taste of pumpkin is not felt at all; this soup can be prepared for the whole family, adding what he likes to everyone’s plate. For men, add fried bacon and season the soup with hot pepper; for children, add crackers and pumpkin seeds; and for yourself, add a piece of boiled chicken, herbs - in general, choose what you like.

Other vegetables are added to the creamy pumpkin soup with cream, the recipe for which is offered; the pumpkin will not be salted in this recipe. Potatoes will make the soup more nutritious and satisfying (by the way, they can be excluded or replaced with celery in smaller quantities), carrots and onions will add their own flavor and add variety. The soup is prepared with water, but you can cook it with vegetable or chicken broth.

• pumpkin (peeled pulp) – 400 g;
• potatoes – 2 pcs (or a piece of celery root);
• onion – 1 large or 2 small;
• carrots – 1 piece;
• water or broth - 1-1.2 liters;
• any vegetable oil – 2-3 tbsp. spoons;
• cream (fat content 10-15%) – 200 ml;
• salt - to taste;
• spices - of your choice;
• greens, croutons, fried bacon - for serving soup.

The vegetables will be lightly fried, and so that they do not absorb a lot of oil, we will not cut them very finely. Cut the onion into medium size cubes. Cut the carrots into thick circles, cut large ones in half or into four parts.

Cut the pumpkin and potatoes (celery root) into medium-sized cubes.

Heat the oil in a cauldron or pan with a thick bottom and walls. Place the onion in it and sauté until soft, without browning.

Add pumpkin pieces and mix. Fry the pumpkin for 7-8 minutes, stirring so that the onion does not burn. The fire is not strong, the pumpkin should be stewed in oil, softening a little.

Pour potatoes and carrot pieces into the pan. Fry (simmer) in oil for several minutes until the carrots and potatoes absorb the remaining oil. Be sure to stir, the potatoes may stick to the bottom.

Pour water or broth over the stewed vegetables, barely covering them with liquid. Salt to taste. Cook the vegetables at a low boil; determine readiness by looking at the potatoes. If the potatoes break easily when pressed, they're done.

Turn off the heat and cool the soup slightly. Using a blender right in the pan, grind everything into a homogeneous thick puree. Or take out the vegetables with a slotted spoon, load them into a blender glass, and chop them. Return to the pan with the broth, stir immediately, the soup should become thick and homogeneous, without lumps.

Place the pumpkin soup on a very low heat and heat through. Pour cream of any fat content into the hot soup and immediately stir with a spoon. We heat the cream soup, bring it almost to a boil, but do not let it boil so that the cream does not curdle. Turn off the heat, cover the soup and let it sit on the stove for about five minutes.

While the soup is steeping and gaining flavor, fry thin slices of bacon in a dry frying pan until crispy. Dry the bread cubes (in a frying pan or in the oven), cut the herbs, and take out the spices. Pour the creamy pumpkin soup into bowls, add what your eaters like to each bowl, and invite everyone to the table. Bon appetit!

Recipe 8: Pumpkin Cream Soup with Turkey and Cream

• Ripe pumpkin - 1 kg
• Turkey without bone - 400 grams
• Cream (20-30%) - 100 ml
• Butter - 40 grams
• Onions - 1 onion
• Olive oil - 2 tbsp. spoons
• Pepper
• Turmeric

First of all, finely chop the onion. It’s better not to use Crimean sweet purple onions for the recipe, but leeks or shallots are perfect, as are onions.

After which the onion is fried in butter or olive oil so that it does not burn, but acquires a beautiful golden hue and becomes soft.

Now it's the pumpkin's turn. The hard rind is cut off and cut as convenient. The inside of the pumpkin is slightly cleaned with a knife and freed from seeds.

The easiest way to prepare cream soup is from pumpkin, chopped into small cubes.

They are placed in a pan along with the already prepared onions and filled with a very small amount of water. The pumpkin is then left to simmer with turmeric. You should add a little salt. Cook the pumpkin until soft.

As soon as the autumn vegetable softens, pour cream into it and leave it on the stove for just a couple of minutes.

The turkey is freed from small and large bones, skin and chopped into very small cubes.

Now fry the turkey in olive oil. It is quickly turned over, preventing the tender meat from burning. Salt and pepper the turkey to taste.

Then the pumpkin is pureed in a blender, adding some cream if necessary to the desired consistency. The cream soup should not be too thin, but also do not make it into a thick puree. Place pre-fried turkey pieces on top. The soup is ready. Bon appetit!

Step 1: Prepare vegetable broth.

Step 2: start preparing the puree soup.

Step 3: prepare additional ingredients.

Step 4: Make puree.

Step 5: Serve creamy soup with pumpkin and curry seasoning.

The presented version of the broth is not at all necessary for preparing puree soup. We just cooked with it once and really liked the combination. Actually, vegetable broth can be absolutely varied. Up to commercially produced cubes;

You can “fit” fried champignons into the composition, just a little. They can also be pureed at the same time as the pumpkin, or they can be added at the end so that they can be felt;

If you are allergic to nuts, then you can exclude them by replacing them with, say, fresh herbs.

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Pumpkin puree soup will win the hearts of both adults and children. Made with vegetables and no added fat, it's so light, nutritious and delicious that every member of your family will love it. It is also suitable for vegetarians and fasting people.

Ingredients:

2 liters of water

1 large carrot

1 leek

200-300 grams of pumpkin

2 potatoes

1/2 cup lentils (70-100 g)

2 cloves garlic

Seasonings:

curry - 0.5-1 teaspoon

a pinch of basil, celery, dried parsley, Provençal herbs or any others to taste, salt, black pepper.

Preparation:

We put the saucepan on the fire and after the water boils, put the carrots and leeks cut into rings into it, lay out the lentils. Cook over low heat for 15-20 minutes, you can add dried herbs. This will be vegetable broth - the basis of our soup. While the broth is preparing, cut the pumpkin into large cubes and the potatoes into smaller cubes. You don’t have to put in potatoes, but then take 2 times as many pumpkins. Otherwise the soup will be liquid.

Throw the vegetables into the broth and after boiling, cook until the potatoes are ready. The soup should be thick enough. If you realize that it’s a bit runny, you can pour out the broth or let it simmer a little.

At the end of cooking, add aromatic curry seasoning, Provencal herbs, squeeze out the garlic, salt and pepper to taste. Don't rush to add too much salt. Salt lightly, because you can add the missing salt to the plate.

After adding seasonings and garlic, the soup should come to a boil. Next, take a blender, and without removing from the heat, beat the soup into a homogeneous mass. Remove from heat. If you are not trying to lose weight, you can add 100 grams of cream to the soup at the end. Add cream in a small stream, stirring continuously.

Serve pumpkin puree soup with croutons and sour cream. If you are watching your figure and don’t consume it, then eat soup without sour cream with homemade rye croutons. Bon appetit!

I decided to dedicate this issue to a selection of my favorite recipes for just one dish – pumpkin puree soup, very popular in the West, but still, in my opinion, not familiar enough to my compatriots. In addition to valuable nutritional properties, it has another undeniable advantage - speed of preparation. If you wish, you can do it in half an hour. Plus an additional bonus that applies to all pumpkin cooking is the neutral taste of the vegetable, thanks to which the standard recipe can be easily modified to suit every taste and mood. If you are not averse to experimenting with something new, tasty and healthy, then I hope this collection of extraordinary recipes for pumpkin puree soup will come in handy. Happy testing!

Today on the menu:

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Butternut squash (bottle) is best suited for making this puree soup. It is less fibrous and contains less moisture. But you can replace it with other varieties of pumpkin by adjusting the amount of liquid used in the recipe.

Traditional version of pumpkin puree soup.

Yield 4-6 servings

Ingredients:

• 1 tbsp. olive oil
• 2 large leeks, white parts only, well washed and chopped (can be replaced with 1 cup chopped onion)
• 1/4 tsp. ground cinnamon (or more to taste)
• 1/8 tsp ground nutmeg (or to taste)
• 4 cups (about 600 g) butternut squash (about 1.5 kg), peeled and diced
• 2 large carrots, peeled and grated
• 3 cups vegetable or chicken broth
• Salt to taste
• Pumpkin seeds (optional)

Preparation:

1. Heat the olive oil in a large, thick-bottomed saucepan over medium heat and add the leeks. Simmer until softened for 6-7 minutes.
2. Add cinnamon and nutmeg. Stirring, cook for another minute until the aroma of spices appears. Add chopped pumpkin and carrots. Pour in the broth and bring everything to a boil.
3. Reduce heat and cook for 20-25 minutes until the vegetables are completely softened. Puree using an immersion blender (this is easier and faster) or in a food processor or blender.
4. Season with salt and pepper and serve immediately.

Nutritional properties: 1/6 formula contains 95 calories, 2 g fat, 0 g sat., 0 mg cholesterol, 211 mg sodium, 19 g carbohydrates, 3 g fiber, 2 g protein, 292% DV of vitamin A, 41% DV of vitamin C , 25% DV of vitamin K, 12% DV of vitamin B6 and folic acid, magnesium and potassium salts, Glycemic Load (GL) 6.

2.

A very delicate soup with a slightly sweet taste, successfully complemented by curry seasoning. The amount of spice can be varied according to your taste from slightly spicy to hot. I usually use about 2 teaspoons of curry here.

Yield: approximately 6 servings

Ingredients:

• 2 tsp olive or coconut oil
• 1 cup chopped onion
• 1 tsp – 1 tbsp. curry seasoning (to your taste)
• 500g butternut squash, peeled and diced
• 2 medium ripe pears, cored, skinned and sliced
• 3 ½ cups broth (vegetable or chicken)
• Coriander sprigs

Preparation:

1. Heat olive oil in a heavy-bottomed saucepan and add onion. Sauté for about 5 minutes until softened.
2. Add curry powder and cook for another 1 minute, stirring.
3. Add chopped pumpkin and pears. Sauté for 3-4 minutes.
4. Pour in the broth and bring the contents to a boil. Reduce heat to low, cover and simmer for 20 minutes until the pumpkin and pear are softened.
5. Puree the soup with a blender - submersible or stationary.
6. Serve with cilantro sprigs.

Nutritional properties: 1/6 formula contains 104 calories, 2 g fat, 0 g sat., 0 mg cholesterol, 193 mg sodium, 23 g carbohydrates, 4 g fiber, 2 g protein, 186% DV vitamin A, 38% DV vitamin C , 20% DV of vitamin K, 10% DV of vitamin B6 and magnesium, 12% DV of potassium, GN 6.

3. Oriental creamy pumpkin soup

An appetizing and hearty soup with curry seasoning and coconut milk will not leave anyone indifferent. You can safely serve it as a main dish by increasing the portion. If you can’t buy coconut milk, you can use low-fat cream as a substitute.

Yield: 4-6 servings

Ingredients:

• 1 tbsp. olive or coconut oil
• 2 onions, chopped
• 3 cloves garlic, finely chopped
• 1 tbsp. chopped ginger root (can be replaced with 1 teaspoon cumin)
• 1 tbsp. curry powder
• 4 cups water or vegetable broth
• about 8 cups (about 1.5 kg) butternut squash, diced
• 2 tsp sugar or equivalent of your choice (optional, I don't add)
• 1 ¼ tsp. salt (optional)
• 400 ml (1 can) coconut milk or low-fat cream
• 2 tbsp lemon juice
• Freshly ground black pepper (optional and to taste)

Preparation:

1. Heat oil in a thick-bottomed pan. Put the onion in it, after 2-3 minutes - garlic and ginger. Cook until softened, about another 2-3 minutes. Add curry powder and cumin (if using instead of ginger). Cook, stirring constantly, for one minute.
2. Pour in water (or broth). Add diced pumpkin. Bring to a boil, reduce heat and cook for about half an hour at a low simmer. The pumpkin should soften well.
3. Add sugar and salt (if using), coconut milk. Cook for another 5 minutes. Pour in lemon juice.
4. Puree with a blender until smooth.

Nutritional properties(no sugar or salt): 1/6 recipe 237 calories, 15 g fat, 13 g sat., 0 mg cholesterol, 24 mg sodium, 28 g carbohydrates, 5 g fiber, 4 g protein, 397% DV of vitamin A, 75% DV of vitamin C, 15% DV of vitamin E, B1 and B3, 19% DV of vitamin B6, 17% DV of folic acid salts, 25% DV of magnesium and potassium, 12% DV of calcium, 20% DV of iron, 15% DN copper, GN 9.

This soup is given a rich taste by a well-chosen set of popular Mexican spices - cumin, cloves and chipotle pepper (smoked jalapenos, it can be replaced with regular ground chili pepper).

Adapted from EatingWell January/February 2009 (Recipe from the chef of La Cocina Que Canta in Rancho La Puerta)

Yield: approximately 6 servings

Ingredients:

• 700 g pumpkin (1 small)
• 1 tsp olive oil
• 1 carrot, finely chopped
• 2 stalks celery or 1 additional carrot, finely chopped
• 1 small onion, chopped
• 1 tsp ground cumin
• 1/8 -1/4 tsp. ground chipotle pepper (can be replaced with chili to taste)
• 1/8 tsp ground cloves
• 4-6 cups vegetable broth (depending on desired consistency)
• 1 tsp salt
• 1/4 tsp. freshly ground black pepper
• 1/2 cup unsweetened yogurt (for a dairy-free diet, substitute vegan equivalent)
• 2 tbsp. chopped sprigs of chives or parsley

Preparation:

1. Cut the pumpkin in half, remove the seeds and bake in the oven. At 175 degrees (350°F) this will take approximately 45 minutes to an hour. Let cool. Remove the pulp from the skin.
2. Heat oil in a large, thick-bottomed saucepan. Put onions, carrots, celery in it. Mix. Cover with a lid, reduce heat and cook, stirring frequently, until vegetables soften, 8-10 minutes.
3. Add pumpkin pulp, cumin, chipotle and cloves. Pour in the broth and simmer over low heat until the vegetables are tender, 20-25 minutes.
4. Puree the soup using an immersion or regular blender. If you are using a stationary blender, then depending on its capacity, you may have to do this step in several stages. Cover the lid with a kitchen towel to avoid getting burned by hot splashes.
5. Add salt and pepper. Serve with a spoonful of yogurt and chopped herbs.

Nutritional properties: 1/6 recipe 81 calories, 1 g fat, 0 g sat., 0 mg cholesterol, 210 mg sodium, 19 g carbohydrates, 3 g fiber, 2 g protein, 294% DV of vitamin A, 47% DV of vitamin C, 10% DV of vitamin E, 15% DV of vitamin K, 12% DV of vitamin B6, folic acid and magnesium salts, 16% DV of potassium, GN 5

5. Pumpkin and chickpea soup

Hearty with a memorable oriental taste.

Adapted from Glutenfree and more, March 2010

Ingredients:

• 3 cups pumpkin puree (preferably made from roasted pumpkin)
• 4 cups broth (to your taste)
• 1 large sweet potato (yam or sweet potato), peeled and diced (can be replaced with one carrot)
• 1 large onion, chopped
• 1 clove garlic, crushed
• 1 tbsp. cold pressed olive oil
• 1 cup yogurt (or vegan alternative)
• 1-1/2 cups cooked Turkish beans (chickpeas) or the contents of 1 canned ( rinse first)
• 1 tbsp. clove (Jamaican) pepper (allspice)
• 1 tbsp. cumin
• 1 tsp curry powder
• 1 tsp carnations
• ½ tsp coriander
• Sugar or other sweetener to taste and desire
• Sprig of rosemary or parsley for serving

Preparation:

1. Place pumpkin puree, broth, and diced sweet potatoes (or carrots) in a large soup pot.
2. Heat the olive oil in a frying pan over medium heat, add the onion and sauté for a few minutes until softened. Add garlic and simmer for a few more minutes.
3. Transfer the onion-garlic mixture to the pan with the pumpkin puree, add yogurt, cooked beans and spices (except rosemary). Cover and cook until the sweet potatoes (or carrots) are softened.
4. Using a blender or food processor, puree the soup. You need to be careful not to get burned. You may need to do this step in several steps. To avoid splashing of the hot mixture, cover the lid with a kitchen towel.
5. Transfer the pureed soup back into the pan and season with spices to the desired taste.
6. Serve hot with a sprig of parsley or rosemary.

Nutritional properties a: 1/6 of the recipe contains 197 calories, 5 g fat, 1 g sat., 2 mg cholesterol, 240 mg sodium, 35 g carbohydrates, 5 g fiber, 7 g protein, 294% DV for vitamin A, 34% DV for vitamin A C, 10% DV of vitamin E and B1, 15% DV of vitamin B6, 25% DV of folic acid salts, 18% DV of calcium, magnesium, iron, potassium and copper, GN 13.

Do you hate pumpkin porridge, hate pumpkin soup, and the term “pumpkin pie” terrifies you? We suggest masking the unloved pumpkin taste... with a completely unconventional American pumpkin spice blend, which will only emphasize its sweetness.

Do you hate pumpkin porridge, hate pumpkin soup, and the term “pumpkin pie” terrifies you? We suggest masking the unloved pumpkin taste... with a completely unconventional American pumpkin spice blend, which will only emphasize its sweetness. No cinnamon, cloves or nutmeg. Only onions, garlic and peppers. Well, one more thing.

South American style pumpkin soup

Ingredients:

1. Vegetable oil - 1 tbsp. l.
2. Onion, peeled and diced - 1 pc.
3. Garlic, peeled and minced - 3 cloves
4. Jalapeño pepper, seeded and chopped - ½ pod
5. Cumin, ground - 2 tsp.
6. Oregano (oregano), dried - 2 tsp.
7. Salt - to taste
8. Vegetable broth - 1 l
9. Pumpkin - 500 g
10. White beans - 1 can
11. Red wine vinegar - 1 tbsp. l.
12. Honey - 1 tbsp. l.

How to cook:

Prepare the pumpkin: cut the flesh into large cubes, stew or bake until soft, mash into a puree. Place a large heavy-bottomed saucepan over medium heat, pour oil into the bottom, add onion, garlic and jalapeno, sauté for 3-5 minutes, add cumin, oregano and salt. Cook for another two minutes.

Add broth, pumpkin puree and beans. Cook uncovered for 20 minutes.

Add vinegar and honey and simmer for another 3 to 5 minutes. Beat the finished soup until homogeneous in a blender.

Afghan style pumpkin stew

Ingredients:

1. Pumpkin - 500 g
2. Onion - 1 pc.
3. Vegetable oil - 4 tbsp. l.
4. Garlic, chopped - 2 cloves
5. Fresh ginger, minced - ½ tbsp. l.
6. Turmeric, ground - ½ tsp.
7. Coriander, ground - 1 tsp.
8. Tomato paste - ½ tbsp. l.
9. Water - 220 ml
10. Sugar - 3 tbsp. l.
11. Salt - to taste

How to cook:

Peel the pumpkin, cut into large cubes and set aside. Peel the onion and, with your eyes closed, puree it in a blender. Heat vegetable oil in a deep frying pan, add onion puree and cook over medium heat until golden brown - for 10 minutes.

Add ginger, garlic, ground coriander, turmeric and red pepper, stir, cook for a minute.

Add tomato paste, water, sugar and salt, bring to a boil, stirring occasionally. Add the squash cubes, reduce the heat, and simmer, uncovered, until the squash is tender but still holds its shape—about 20 minutes. Add water as it cooks, if necessary. Serve this pumpkin with flatbreads, topped with natural yogurt and garlic.

Pumpkin curry

Ingredients:

1. Vegetable oil - 3 tbsp. l.
2. Cumin seeds - 1 tsp.
3. Mustard seeds - ¼ tsp.
4. Onion, finely chopped - 1 pc.
5. Fresh ginger, finely chopped - 1 tbsp. l.
6. Turmeric - ½ tsp.
7. Hot red pepper - to taste
8. Coriander, ground - 1 tsp.
9. Tomatoes, finely chopped - 3 pcs.
10. Pumpkin, peeled and cut into large cubes - 500 g
11. Garam masala - 1 tsp.
12. Green chilies - 2 pcs.
13. Lime juice - 1 tbsp. l.
14. Cilantro, chopped - 2 tbsp. l.

How to cook:

Heat oil in a deep frying pan and add cumin and mustard seeds. When they start to bounce and crackle, add the onion and fry until golden brown. Add ginger, all the ground spices and a pinch of salt, stir quickly and after a minute add the tomatoes to the pan. Cook until they are soft.

Add pumpkin cubes, cover and cook until soft. Finally add garam masala, chillies and lime juice. Serve, sprinkled with cilantro, to your vegetarian friends. Basmati rice is a good side dish.

Pumpkin risotto

Ingredients:

1. Pumpkin - 1 kg
2. Broth, vegetable or chicken - 1 l
3. Olive oil - 100 ml
4. Medium size onion - 1 pc.
5. Arborio rice - 280 g
6. Butter - 100 g
7. Hard aged cheese (ideally Parmesan), grated - 75 g
8. Salt, black pepper - to taste

How to cook:

Prepare in advance: peel the pumpkin, cut into cubes and set aside, and heat the broth. Heat olive oil in the bottom of a saucepan. Throw in the onion and cook, stirring, until it becomes translucent. Add the pumpkin cubes and continue cooking for two minutes, stirring until the cubes are completely coated in oil.

Add the rice and stir for another two minutes.

Pour in enough hot broth to cover the rice and squash by one centimeter. Cook, stirring occasionally, until the rice has absorbed all the liquid. Add the remaining broth. When 20 minutes have passed and the liquid has been absorbed again and the rice is still slightly firm inside (i.e. al dente), remove the pan from the heat, add the cheese and butter and stir the risotto vigorously until it is orange in color and creamy in texture. Season with salt and pepper and serve immediately - risotto doesn't like to wait.

Vietnamese style pumpkin

Ingredients:

1. Vegetable oil (preferably peanut oil) - 1 tbsp. l.
2. Garlic, minced - 6 cloves
3. Chicken broth - 100 ml
4. Fish sauce - 1 tbsp. l.
5. Sugar - 2 tbsp. l.
6. Freshly ground black pepper - to taste

How to cook:

Peel the pumpkin as usual and cut into large cubes. Heat oil in a large skillet over medium heat and add garlic. Fry for a few seconds - do not overcook, it should not turn brown. Add the squash and cook for a minute, stirring or tossing to coat the squash with oil.

Pour in the broth, fish sauce, add sugar and mix well.

Quickly bring to a boil, cover with a lid, reduce the heat to low and simmer for 20-25 minutes, until the pumpkin is soft but still does not fall apart in the puree. There should be no more than two tablespoons of sauce left in the pan. If there is still a lot of liquid, evaporate it. Sprinkle the finished pumpkin generously with freshly ground black pepper and serve with rice.

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