Pumpkin puree soup: calorie content, benefits for weight loss. PP, dietary pumpkin soup: recipes with photos

Pumpkin soup: Lenten recipe

Prepares quickly, turns out very tasty and extremely healthy

It is especially important to eat such puree soup with a balanced vitamin and mineral composition during the diet. When you have to limit yourself in other foods and dishes

Cut potatoes into cubes (3 pcs.), carrots (1 pc.) into thin circles, and onions (1 pc.) into half rings
Cut off the rind from a pumpkin (500 g) and clean it of seeds
Cut it the same way as potatoes
Bring the water in a saucepan to a boil and immerse the potatoes in it
Salt and cook until done
First fry the onions and carrots and after 2 minutes add the pumpkin
Since this dish is lean, you need to fry the vegetables without using oil.
To prevent the vegetables from burning, you can add a little water to the pan.
Transfer the prepared vegetables to the potatoes and add your favorite spices (ground pepper, oregano, thyme, etc.)
Cook for 10 minutes and strain the contents of the pan through a sieve
Grind the vegetables in a blender and add a little broth if necessary
Bring the resulting puree to a boil and pour into plates
You can add chopped nuts and herbs to this puree soup.

Vegetarian pumpkin soup

Cooking time: 30 minutes.
Number of servings: 2 persons.
Calorie content of the dish: 33 kcal per 100 g.

Vegetarian pumpkin soup will appeal to those who want to lose extra pounds. The dish turns out to be satisfying, bright and quickly satisfies hunger. To reduce its calorie content, it is not recommended to fry onions and carrots in oil - it is better to immediately put them in boiling broth. You can season the finished soup with fresh herbs - parsley, dill, cilantro. It is allowed to be eaten at lunch and dinner.

Ingredients:

pumpkin pulp – 100 g;
zucchini – 100 g;
bell pepper – 1 pc.;
onions – 1 pc.;
tomatoes – 1 pc.;
carrots – 2 pcs.;
greens - a bunch;
water - half a liter;
salt - a pinch.

Cooking method:

Cut the pumpkin, peppers, carrots, zucchini into cubes, cover with water.
Bring until cooked, add the sliced tomato.
Cook for 10 minutes, season with chopped herbs and coriander, lemon juice.
You can add potatoes if you wish.

Pumpkin puree soup

Ingredients for 2 servings:

– peeled pumpkin – 300 g,

– onion – 1 pc.,

– chicken broth – about 300 ml (you can use water),

– fresh dill – 2 sprigs,

– salt and pepper – to taste.

It is best to cook pumpkin soup in a saucepan. Place onion and carrots, not too finely chopped, into circles on the bottom. Pour a small amount of vegetable oil into a saucepan. Place on low heat and simmer the vegetables with the lid closed for about ten minutes until they become soft. The fire should be low so that the vegetables are not fried, but stewed.

So, the onions and carrots are ready. They became softer.

Now cut the pumpkin into cubes. Place in a saucepan. You can add salt right away.

Pour in chicken broth. It should not cover vegetables. After all, during the cooking process the pumpkin will also settle and release juice. We don't need a lot of liquid. Place the future pumpkin soup on moderate heat and simmer for 15 minutes until done.

When the pumpkin is soft enough, remove from heat. Throw chopped dill into the soup. If you like soups with garlic, you can add crushed garlic at this stage.

Next, if there is excess liquid in the soup, use a ladle to pour it into another container. We will add more if necessary. Now, using a blender (immersion), we puree the contents of the pan. We make the consistency as you like. Some people like thicker puree soups, while others prefer the opposite. So it's a matter of taste here.

Here we have a bright, tender and aromatic puree soup. Very tasty. Pumpkin and carrots gave him color. And the greenery made small inclusions. Put the soup back on the fire to warm it up a little more. But this is optional. You can safely start eating immediately after pureeing.

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Raw vegetarian pumpkin soup

Even if you don’t consider yourself a raw foodist or vegetarian, you definitely need to try this soup.

Pumpkin, as well as other healthy vegetables from this dish, are not heat treated. This means that they contain many times more useful substances than dishes that were prepared using cooking. This “live” soup will help improve blood quality, restore the body’s vitamin and mineral balance and increase sexual activity.

Chop the pulp of pumpkin (150 g) and carrots (150 g) and place in a blender bowl
We also add garlic (2 cloves), celery stalk (1 pc.), nutmeg (¼ teaspoon) and turmeric
Add some water and whisk
Pour into plates, add salt (if needed) and garnish with herbs

Benefits of pumpkin soup for the body

Not all soups are equally beneficial for the body. After all, when cooking vegetables, a significant amount of nutrients disappears. However, after heat treatment, pumpkin retains many elements necessary for the body. As a result, regular inclusion of pumpkin soup in the diet affects many human systems and organs.

Beneficial properties of pumpkin for the body

The work of the heart muscle becomes more stable.
Toxins are removed from the body, swelling decreases.
Vision improves.
Metabolic processes occur faster.
Zinc, which is part of pumpkin, has a beneficial effect on the nervous system and the condition of the skin.
The body's fat reserves are burned faster.
Efficiency increases, excess weight disappears faster.
The feeling of fullness lasts much longer.

Pumpkin will improve your health

Recipes from different countries

It is difficult to find a country where pumpkin soup is not one of the traditional first courses. Thus, the famous Halloween holiday is not just dressing up as fairy-tale characters and using pumpkins as an attribute, but also a cozy meal at the family table, the main dish of which is always pumpkin puree soup.

The classic version of soup is always present on the French Christmas table.

The Turkic peoples cannot do without it either. But Haitians traditionally prepare such a dinner for Independence Day.

Classic in Italian

The successful combination of rice and pumpkin is embodied in a classic Italian dish called Vellutata, which means “velvet soup.” This soup really turns out to be tender and light, but at the same time very nutritious.

You will need the following products:

chicken or vegetable broth;
pumpkin;
bulb onions; carrot;
potato;
round rice;
parmesan cheese;
olive oil;
salt and spices.

The step-by-step recipe is as follows:

Peel and cut into large pieces 500 g of pumpkin and 1 large potato.
Cut 1 peeled carrot into strips.
Grind 1 onion.
Place the vegetables in a cooking container and pour in broth (about 1.5 liters).
Bring the broth with vegetables to a boil, then add salt to taste, add a small pinch of black pepper and 3-4 pcs. bay leaf. Cook for 15-20 minutes.
Mash the soup ingredients until smooth (you can use a blender or mixer).
Put the soup back on the fire and pour 100 g of rice into it. Boil for about 10 minutes more and remove from heat.
Add 2-3 tbsp. l. quality olive oil, cover tightly and let stand for at least 30 minutes.
Grate the Parmesan and place it on plates (about 2-3 tablespoons each), then pour the soup into it and serve.

Lunch in French

Light, tender, delicious pumpkin puree soup with cream. The recipe came from France and has taken root perfectly in the collections of culinary recipes of Slavic housewives. This first dish is also interesting because the next day it becomes more flavorful.

You need to take the following ingredients:

pumpkin pulp;
leek;
potato;
chicken bouillon;
olive oil;
low-fat cream;
white bread croutons;
pumpkin seeds.

To prepare:

Chop 800 g of pumpkin pulp and 3-4 potatoes.
Leeks (4 stalks) cut into rings.
Place a saucepan with a thick bottom on the fire, after pouring 2 tbsp. l. oils
Place pumpkin and onion in heated oil, fry lightly, then add potatoes and 1 liter of broth.
Add salt and pepper and cook for about 20 minutes.
Grind the finished soup ingredients, put them back into the cooking vessel and put on fire, adding 200-250 ml of cream.
Bring to a boil and turn off.
Garnish each serving of soup with croutons and seeds.

American Wise Soup

American nutritionists have proven that drinking this soup even once a week will help improve memory and mental abilities in people of any age. The ingredients and method of preparing the dish do not differ in any particulars, but they are selected in such a way that they are capable of causing the production of special substances in the body that are responsible for brain function.

The following ingredients will be required:

fresh beef;
pumpkin;
potato;
onion;
carrot;
parsley;
sunflower oil;
poppy;
Bay leaf;
flour;
black pepper;
salt.

To enjoy this delicious dish you need:

Peel and grate raw pumpkin (200 g).
Peel potatoes (4 pcs.) and cut into slices.
Chop carrots (2 pcs.) into strips.
Pour 2 tbsp into the pan. l. oil and heat a little.
Cut 250-300 g of beef into medium pieces, roll in flour and fry in a frying pan until golden brown.
Then add 1 chopped onion, stir and fry for another 5-7 minutes.
Place potatoes, carrots, pumpkin, as well as meat and onions in a saucepan and add 750-800 ml of water.
Boil, then add 2 tbsp. l. poppy seed, 3 tbsp. l. chopped parsley, bay leaf, salt and pepper to taste.
Cover with a lid, turn the heat to low and cook for an hour and a half, stirring every 15-20 minutes.
Remove the vegetables and grind them until smooth, then return the puree to the pan with the meat and stir.
Serve warm.

Such wonderful and simple recipes will help any housewife deliciously cook healthy and aromatic pumpkin soup.

Bean salad with tomatoes

For those who are trying to eat healthy and watch their weight, beans are exactly the product that should be present in the diet. With it you can prepare a simple, but very tasty salad, for which you will need:

beans (1 can);
tomatoes (4 pcs.);
walnuts (100 g);
half an onion;
sprig of dill;
lemon juice (1 tbsp);
salt;
olive oil.

The cooking process is as follows:

Rinse beans in cold water.
Chop the nuts, but not very finely.
Chop the greens.
Cut the onion into quarters and marinate in vinegar for 5 minutes.
Chop the tomatoes and combine them with the rest of the ingredients.
Add onion, salt and oil.

The salad is ready, all that remains is to put it in bowls and serve.

Preparing pumpkin puree soup with potatoes

Any housewife, even without experience, can prepare a healthy and nutritious cream soup. We will need simple products that are available at any time of the year.

Ingredients:

400 g peeled pumpkin;
3 cloves of garlic;
3 potatoes;
2 carrots;
1 onion;
200 ml coconut cream;
Bay leaf;
Salt;
A bunch of parsley;
Nutmeg, cinnamon, ginger optional.

Coconut cream can be replaced with regular milk.

Preparation

We peel all the necessary vegetables in the specified volume, then cut them into fairly large pieces, since we still have to chop them.

Heat the oil in a container and fry the onion in it until golden brown. Then we put all the other vegetables into it, fill it with water, add bay leaves and cook until tender. All products should become soft. Cook for about 20 minutes over medium heat.

After the specified time has passed, add chopped garlic and ginger, coconut cream, and spices if desired. Using an immersion blender, puree the soup until smooth.

Add chopped herbs and a little cream to each plate if you are not on a weight loss diet.

Pumpkin porridge - recipe

Do you like porridge? How about preparing not the usual porridge with milk, but porridge with pumpkin, and even a dietary porridge that you can eat on a diet and still lose weight.

Depending on what kind of cereal you like best, you can prepare porridge with rice or millet. It all depends on your taste preferences, because these two grains go perfectly with pumpkin. We will prepare porridge with millet. The porridge turns out beautiful, has a pleasant color and is incredibly tasty. By the way, such porridge is not only an excellent breakfast, but even a dessert! For this porridge you need the following ingredients:

500 grams of peeled pumpkin. Cut into small pieces.
60 grams of millet. Since our porridge is dietary, we will use very little cereal.
400 ml milk. You can take low fat. 100 ml of this milk contains only 30 calories.
Natural sweetener to suit your taste. You can use honey.

Place the pumpkin in the pan and add 200 ml of milk. Let it simmer on low heat for 30 minutes. Then add millet and remaining milk. Cook until done. At the end we add honey.

How to make diet cream soup from pumpkin for losing weight

This vegetable was eaten 5000 BC; Indian tribes began to cultivate it. The pulp was baked over a fire, the peel was used to make dishes, and oil was squeezed from the seeds. Wild pumpkin still grows in its original form in South America.

In Ukraine and Russia, pumpkin began to be grown in the 16th century. It has not taken root throughout Russia due to the climate - it is a heat-loving plant, but in Ukraine it is still considered a national vegetable and a variety of dishes are prepared from it at all times of the year.

Thanks to its durable peel, it can be stored until spring. 22 varieties of this plant have been bred for growing in the garden. The size of cultivated varieties can reach 1 m in diameter, and sometimes more.

There are a huge amount of useful substances in pumpkin pulp. Vitamins of almost all known groups, micro- and macroelements - potassium, calcium, iron and others. It owes its nutritional value to carbohydrates and proteins, and its sweetness to sugars. With the help of this vegetable, people recover from gastrointestinal diseases; it helps to keep gout and gallstone disease in a state of long-term remission. Stops the development of atherosclerosis and tuberculosis, is a diuretic, and accelerates metabolic processes.

Pumpkin juice has antioxidant properties, activates the immune system, and reduces the manifestations of toxicosis. Pumpkin seeds are used as an anthelmintic and hepaprotective agent.

Dietary pumpkin soups must be included in the diet of patients in the recovery stage and those losing weight in order to relieve them of excess weight. Pumpkin soup can be cooked on the stove and in modern pans - pressure cookers and multicookers; the beneficial properties are completely preserved.

Why do people lose weight on pumpkin soup?

Nutritionists have a positive attitude towards pumpkin and dishes made from it. There is even a special pumpkin diet, during which you are allowed to eat porridge with the addition of pumpkin, juice and seeds of this vegetable.

How can pumpkin soup help you lose weight? The thing is that it contains carnitine and beta-carotene. These substances help break down fats through fatty acids. This releases quite a lot of energy, and it turns out that a person who regularly consumes pumpkin becomes more energetic and resilient, and this happens due to the breakdown of excess fat.

Dietary fiber, which is quite abundant in the pulp, also helps you lose weight. They help cleanse the intestines, remove toxins and speed up metabolic processes.

How much do they lose on this soup? Quite a lot if you include it in your diet on a daily basis.

Cooking recipes

With pumpkin and tomatoes. This pumpkin puree soup is very easy to prepare, it is a tasty and satisfying lunch for a girl who is on a diet. First you need to cook the vegetable broth, to do this, pour 2 liters of water into the pan, put two carrots and two onions in it. Then add spices to taste. After the broth boils, remove it from the heat and leave for about 30 minutes. Next, you should peel two small potatoes and cut them into cubes, and do the same with 500 grams of pumpkin. Place the cooked vegetables in the broth and put on fire. Chop small carrots and onions and lightly fry in a frying pan. Place 5 diced tomatoes in the same frying pan and simmer the whole mass for another 15 minutes. Pour the resulting mass into the pan with the broth and vegetables. When the pumpkin soup puree is cooked and the vegetables are soft, you need to beat it with a blender and you can eat it.

With cheese. The cooking recipe is very original. And the very taste of pumpkin puree soup will delight any gourmet, and especially a girl who is on a diet. First, you should prepare several small pumpkins, cut out all the pulp from them, and make a so-called soup vessel. At the bottom of the pumpkin you need to put onion cut into rings, a clove of garlic, as well as spices to taste, such as red pepper, basil, rosemary. The next steps are to prepare vegetable broth using pumpkin and vegetables to taste. Fill the pumpkin with the same broth, and also add 50 grams of Parmesan cheese and one processed cheese. Then cover the pumpkin with a lid and place in the oven for 40–45 minutes. Pumpkin puree soup is ready.

Lenten pumpkin puree soup. The recipe and taste of the soup will amaze you with its originality. To start, pour 4 cups of water into a saucepan and put it on fire. Spices such as salt, pepper, rosemary, and dill are added to the water. After the water boils, add 3 potatoes into cubes and cook until the potatoes are ready. While the potatoes are boiling, you need to fry 200 grams of pumpkin and one carrot in a frying pan, fry for 15 minutes. Then add the pumpkin to the potatoes, bring the dish to a boil, and serve.

With an apple. This pumpkin puree soup combines the unusual taste of pumpkin, apple and herbs. To prepare, melt 50 grams of butter and pour it into a saucepan. Chop one onion into the butter. Simmer for about 3 minutes. Then add pumpkin cut into small cubes to the onion. Simmer for about 10 minutes. Next, grate the apple and herbs such as coriander, black pepper, ginger, cumin and salt. And also add a couple of glasses of water. Beat the mixture with a blender and cook the pumpkin puree soup until done.

With ginger. This pumpkin puree soup has a fairly low calorie content, and the addition of a spice such as ginger promotes weight loss. To prepare, cut 400 grams of pumpkin, 100 grams of celery and one small carrot into small cubes. Then cut 2 pcs. a large onion, a clove of garlic, and put 30 grams of grated fresh ginger. Place the prepared spices into the pan. When the onion acquires a golden crust, you need to add pumpkin, celery and carrots to it. Stir the mixture, cover with a lid and simmer for 5 minutes. Then add water to the pan to cover the vegetables. Then cook the soup for 20 minutes. Then puree the pumpkin soup with a blender and serve.

Well, by preparing this pumpkin puree soup in your kitchen, you can get an excellent dietary dish that will help you lose weight and cleanse your body of unnecessary substances. This dish can relieve hunger for several hours or more. Pumpkin soup should also be consumed by those who want to improve metabolism in the body and remove unnecessary fluid from the body, which also adds volume to the body. Based on everything, pumpkin puree soup should be eaten not only when a person is on a diet, but also in everyday life. And it will be useful not only for adults, but also for children.

TOP 4 most delicious pumpkin recipes

To obtain delicious dishes, you need to choose the right main ingredient. The pumpkin should be ripe, but not overripe. The color should be bright orange and the seeds should be small. If the squash is overripe, it will be fibrous, and those fibers will look unsightly in the soup. An unripe pumpkin will not cook well in the soup and will end up being tough.

Vegetarian soup

This dish takes 30 minutes to prepare; the amount of ingredients described in the recipe is for 2 servings. Calorie content is minimal - 33 kcal per 100 grams. You don’t have to cook this soup on the stove; you can use a slow cooker if that’s more convenient for you.

To prepare, you will need 100 g of pumpkin and zucchini pulp, 1 bell pepper, tomato and onion, 2 carrots, half a liter of water, salt and seasonings.

Soup with pumpkin and tomatoes

The step-by-step recipe looks like this:

all vegetables except tomatoes are cut into cubes and dipped in water,
all this is cooked over the fire until the vegetables are cooked, then the tomato cut into slices is added to the soup,
The soup is boiled for 10 minutes, then salt, seasonings and fresh herbs are added to it.

Coriander goes best with pumpkin in this soup; you can add lemon juice. If you want to get a more satisfying and high-calorie lunch, then add potatoes to the dish.

Cream soup

This dietary pumpkin soup is one of the most famous, as many cafes include this dish on their seasonal menu in the fall. Pumpkin puree soup for weight loss is very easy to prepare. You just need to choose the recipe that you like the most. If you add olive oil and garlic, this dish will have a Mediterranean accent.

If you add ground ginger root or red hot pepper, the soup will turn out spicy, but it will break down fats faster.

To prepare you need 500 grams of pumpkin and the same amount of water, 2 stalks of celery, 1 onion and 1 tomato, a couple of cloves of garlic, a spoon of olive oil.

Onions, garlic and celery are chopped as finely as possible. The pumpkin is peeled and cut into fairly large pieces. The tomato is peeled and cut into small cubes. Heat olive oil in a saucepan and add chopped ingredients. Simmer over medium heat for about 5 minutes, then add the pumpkin cubes and simmer for another 5 minutes.

Creamy pumpkin soup is easy to make at home

After this, you can add tomato and spices that you like. The resulting vegetable stew is stewed for 10 minutes under the lid, then poured with boiling water and cooked in this form for another 15 minutes. The broth is filtered, the remaining vegetables are blended with a blender and again combined with the broth.

The soup is heated a little more over the fire, then decorated with herbs, black pepper or pumpkin seeds and served.

Cream soup with apples

Adding apples to this dish gives it a little sourness, which, combined with the sweetish pumpkin, gives it some piquancy. For a softer taste, you can add cream at the very end. The recipe below makes 8 servings.

To prepare, you need about 1 kg of pumpkin, a couple of apples, a liter of vegetable broth or water (you can do both, but the total is 1 liter), a little vegetable oil, and an onion.

An interesting combination of apples and pumpkin in soup

In the pan in which the soup will be prepared, heat the oil and lightly fry the finely chopped onion in it. Then peeled and chopped apples and pumpkin are added to the same onion. Pour broth or water over the vegetables, bring to a boil and simmer for about half an hour over low heat. Chop the prepared vegetables. If you have an immersion blender, you can do this in a saucepan, but if not, then strain, chop and combine with the broth again. Keep the soup on low heat for a while, stirring it so as not to burn. Before serving, garnish with seeds, herbs or seasonings.

Cream soup with mushrooms and spinach

This pumpkin soup for weight loss, the recipe for which is written below, turns out not the usual yellow-orange color, but bright green due to the spinach. To prepare you need 150 grams of pumpkin, the same amount of spinach, 300 grams of champignons, a little green onions, oil for frying, spices.

The pumpkin is boiled or baked in advance and cooled. All other components are chopped. Fry the mushrooms in oil in a saucepan for 5 minutes, then add spinach and water. Everything is stewed for about 10–15 minutes, then pumpkin is added and everything is ground into puree with a blender. The soup simmers on the fire for a few more minutes and is ready to serve. It is best to garnish the soup with green onions and lightly fried mushrooms.

You will get a hearty and healthy soup if you add champignons

Another gourmet diet soup

The cooking technology is exactly the same as for other pumpkin cream soups, and a new spicy taste is obtained due to additional ingredients.

Pumpkins are taken 1/3 less than for a simple diet soup, and zucchini is added to this third.

Additional Ingredients:

Bell pepper;
fennel fruit;
tomato;
3 cloves of garlic;
chicken bouillon;
glass of sherry;
cheese – 50 g;
hot pepper - ground.

The selection of herbs is of great importance.

It is advisable to prepare rosemary, Provençal herbs, and basil in advance. This soup needs to be salted.

After the vegetables are cooked, the water is drained and replaced with meat broth, diluted in half with wine. Beat in this state so that all ingredients are thoroughly soaked. Then add garlic and herbs, mix everything well again.

Before serving, pumpkin soup is sprinkled with herbs and grated cheese. A dish prepared according to this recipe can replace 3 dishes at once in the lunch menu of those losing weight: first, second and appetizer.

Dietary pumpkin soups and puree soups: many recipes

A diet is, first of all, properly organized nutrition, which will not be complete without soups. Pumpkin soups help cleanse and heal the body; they are rich in vitamins and fiber.

Nutritionists advise choosing ripe pumpkin fruits. During the period of full ripeness, they are richest in vitamins beneficial to our body, especially carnitine.

Diet pumpkin soup

Since it is advisable to eat this soup freshly prepared. All products are given for one serving of soup:

a piece of pumpkin approximately 100 grams;
100 g zucchini;
2 pieces of carrots;
1 bell pepper;
1 onion.

Boil pumpkin, zucchini, carrots and peppers in water, adding a large pinch of salt. Separately, blanch finely chopped onion and grated carrots. Add the roast to the soup. You can sprinkle with finely chopped herbs, season with low-fat cream or add a small piece of butter.

The presence of butter and cream in soups promotes the absorption of fat-soluble vitamins.

Pumpkin puree soup with vegetables

For 300 g of pumpkin pulp, take one medium-sized onion, one not very large carrot, 2-3 ripe tomatoes, 1-2 teeth. garlic, herbs. Prepare according to this recipe:

Cut the pumpkin into cubes and simmer with vegetable oil under a closed lid;
When the pumpkin becomes soft, add finely chopped onion and garlic passed through a press;
Simmer for another 5 minutes;
Dice the carrots, tomatoes, finely chop the greens and add to the pumpkin;
Let simmer for 3 minutes and add a small amount of water;
After 15 minutes, remove and grind with a blender.

Serve the soup with low-fat cream.

Pumpkin soup with milk

Rinse a small pumpkin thoroughly and pierce it in several places with a knife or knitting needle. Place in the oven to bake. When ready, remove the pulp and pass through a sieve. Add boiled milk and a pinch of salt to the pumpkin puree. If desired, you can add a small piece of butter.

Pumpkin puree soup with apples

Blanch a finely chopped onion in vegetable oil, add two apples to the onion, previously peeled and cut into cubes or slices, about one kilogram of chopped pumpkin pulp. Pour in 1-1.5 liters of vegetable broth, add salt and simmer over low heat. When the pumpkin and apples become soft, grind the contents in a blender, season with cream, sprinkle with herbs.

Pumpkin recipe for losing weight

On the kitchen surface should be:

pumpkin, diced – 300 g;
tomatoes - 2 pieces, if they are medium in size;
carrot – 1 piece;
leek – 1 piece, can be replaced with an ordinary onion;
cream 10% small package;
butter;
garlic – 2-3 cloves;
greens - cilantro, parsley, celery.

For taste, you can add ginger root, fennel fruits, any spices - to your own taste. But you shouldn’t add salt - salt retains water, and the goal is to lose weight.

The pumpkin, along with the onion and - if you have it on hand - fennel fruit are sautéed in butter in a frying pan until medium soft - this takes 8-10 minutes. Then, grated carrots, chopped and blanched tomatoes are added to a container that should not be removed from the heat, and then boiling water is added. There should be enough liquid to completely cover the vegetables. Boil over low heat until cooked, grind the contents of the pan with a blender. Turn off, add cream, chopped garlic, beat everything well. Sprinkle with herbs when serving.

Pumpkin soup puree with ginger recipe from Yulia Vysotskaya

The famous TV presenter Yulia Vysotskaya loves to cook pumpkin dishes. This vegetable contains many useful components. But, unlike other extremely healthy dishes, pumpkin can be made very tasty. This is what Julia demonstrates in her original recipe for puree soup.

Wash carrots (1 pc.) and potatoes (2 pcs.), peel them and cut into medium-sized pieces
Cut the onion (1 pc.) into small cubes, and chop the garlic (2 cloves) randomly with a knife.
Melt butter in a saucepan (1 tbsp) and add a little olive oil (1 tbsp)
Fry the onion and garlic in this mixture until they become soft
Add ginger (1 teaspoon) and nutmeg (1/2 teaspoon) and fry for a couple more minutes
Then add carrots to the pan and fry for about another minute
Add water (3 tablespoons) and bring it to a boil
Reduce the heat to low, cover the pan with a lid and simmer for about 10 minutes.
Now you need to add diced pumpkin pulp (500 g), potatoes and ground pepper to the pan
Fry for 3 minutes, add apple pieces (1 piece), add water and simmer for 30 minutes
Beat the contents of the pan in a blender, add cream (1/2 cup), orange juice (2 tablespoons), salt and hot pepper (small piece)
Place the puree on the fire and bring to a boil, but do not boil
Remove from heat, pour into plates and sprinkle with grated cheese

Pumpkin soup for weight loss with cream

To prepare tender pumpkin soup you will need:

potatoes (2 pcs.);
carrots (1 pc.);
onion (1 pc.);
garlic and herbs;
150 ml cream 20%;
1 kg of pumpkin of any variety;
water or broth;
spices.

Potatoes, carrots and pumpkin are cut into large pieces.
The onion is cut into half rings and fried with garlic slices in olive oil until transparent. You can do this directly in the pan.
Add carrots, potatoes and pumpkin. Pour everything over with broth or water and leave to simmer until done for about 20 minutes.
Adding salt, pepper and nutmeg as desired, grind the mass with a blender.
Cream is added at the very end.

Recipe for dietary pumpkin soup for pancreatitis

Features of nutrition for pancreatitis:

dishes should consist of pureed products;
food only of uniform consistency;
Do not heat food above body temperature.

From the last point it follows that the taste of the dishes must be excellent, otherwise you will not be able to swallow a single piece. Dietary cream of pumpkin soup, when prepared correctly, meets all these rules - its consistency is elastic, its taste is delicate, and its soft yellow color is pleasing to the eyes.

Ingredients for soup for pancreatitis:

pumpkin – 400 g;
2 potatoes;
butter – 20 g;
milk – 300 g;
wheat flour – 1.5 tablespoons;
eggs – 4 pieces;
vegetable broth – 600 ml.

Everyone adds salt according to their own taste.

The potatoes are cut into cubes and cooked until half cooked;
Melt the butter in a frying pan with salt;
The pumpkin is cut into cubes, like potatoes, and added to the pan with the potatoes, cooking together until tender;
Drain the water so that it does not cover the surface of the vegetables;
Make puree soup directly in the pan by grinding the ingredients with a blender. If you don’t have a blender, then mash the vegetables by hand, and then beat everything with a whisk;
Add butter and cream, and whisking constantly, bring to a boil.

Before serving, the dietary soup is cooled.

Dietary cooking

Pumpkin is an excellent fat burner. This property was discovered by scientists at the beginning of the last century. This effect is promoted by a special substance called carnitine, which is found in the pulp of the fruit. Moreover, carnitine (or vitamin T) acts very wisely: it redirects broken down fats into cells responsible for energy production, thereby helping the body not only get rid of excess fat, but also replenish energy reserves. The result is a double benefit - weight loss and at the same time strength, vigor and endurance.

Dietary recipes for making pumpkin puree soups are prepared without hot spices and fatty broths. The main role is given to the “queen of melons”, and additional components can be potatoes, carrots, onions, cabbage, zucchini, celery and ginger.

Effective weight loss

This soup is absolutely easy to prepare and has a minimum of ingredients, but the results from its regular use can please even the most inveterate skeptics, tired of an unsuccessful fight against excess weight. One small portion of this light soup can satisfy your hunger for a long time.

For preparation you will need the following ingredients:

pumpkin;
apples;
onion;
cream;
vegetable oil.

To prepare the soup, you need to do the following:

Pour 2 tbsp into the bottom of a thick-walled pan. l. vegetable oil and put on medium heat, then lightly fry one chopped onion.
Peel and pit pumpkin (about 1 kg) and 2 large apples and cut into medium cubes.
Pour pumpkin and apple pieces into a saucepan with onions, then pour 1 liter of water.
After boiling, lightly salt and reduce heat to low. Cook for about 30 minutes.
Using a slotted spoon, remove the softened vegetables from the pan and grind with a mixer until smooth.
Return the finished puree to the pan, adding about 100 ml of low-fat cream.
Stir and keep the soup on low heat for about 2-3 minutes, then remove from the stove.
Serve hot.

Sun in a plate

Another light dietary soup that will not only help you cope with excess weight, but will also warm you up during the period of autumn dampness and blues.

100 g of this dish contains only 50-55 kcal, so you can safely combine it with a piece of lean boiled meat.

Required Products:

pumpkin;
onion;
fresh tomato;
celery;
garlic;
vegetable oil (preferably olive);
pepper and salt.

Preparation of the soup is as follows:

Peel and seed pumpkin (250 g) and cut into large pieces.
Chop half an onion, 1 stalk of celery, and 1 clove of garlic as desired.
Pour boiling water over a tomato (1 large), then remove the peel and cut the pulp into cubes.
Pour about 1 tbsp into the bottom of a thick-bottomed pan. l. any oil, add chopped celery, garlic and onion and put on fire. Simmer over low heat for about 5 minutes.
Add the chopped pumpkin, mix everything and simmer for about 7 minutes, then put the tomato in the pan, add salt and pepper (to taste) and continue simmering for 10-15 minutes.
Pour boiling water over the vegetables, cover and cook for 15-20 minutes.
Remove the pan from the heat, pour the broth into a separate bowl, and grind the vegetables in any convenient way until pureed.
Pour the resulting puree with broth to the required consistency and mix.
Delicious warming cream soup is ready.

Light puree for baby

Very tender and tasty soup with the addition of melted cheese. The recipe is recommended by a pediatrician, so you can safely prepare this dish for a little gourmet aged 3 years and older.

From the products you should take:

pumpkin pulp;
onion;
potato;
carrot;
butter;
processed cheese.

Next you need:

Peel and cut into small slices 2 potatoes and 100 g pumpkin.
Finely chop one small carrot and half an onion and lightly brown in butter.
Place pumpkin, potatoes, onions and carrots in a saucepan, add boiling water and boil until soft.
10 minutes before turning off, add grated processed cheese.
Grind all the ingredients of the soup using a mixer or blender.
Return the resulting vegetable puree to the pan with the broth, stir, add a little cream and a very small pinch of salt.
Put it back on the fire, bring the soup to a boil and turn it off.

Dietary pumpkin salads

Pumpkin, banana, apples

The plant goes very well with citrus fruits, pineapples, grapes and not only other fruits, but also berries. It easily absorbs their aroma. Therefore, you can prepare the following salad:

Grate 250 g pumpkin on a coarse grater;
Thinly slice the apple and banana;
Finely chop the red onion and parsley;
Add one tablespoon of 9% table vinegar, vegetable oil, orange, lemon or lime juice;
Pour 3 tablespoons of sugar-free yogurt or yogurt or bio-yogurt.
Mix the ingredients and let the salad sit for about half an hour.

Pumpkin, apple, nuts

For the salad you will need:

300 g pumpkin, cut into small (about 1 cm) cubes;
one apple, cut into the same cubes as the pumpkin;
30 g chopped nuts;
for dressing - 1 tbsp. l. lemon juice and 2 tbsp. l. honey

Mix everything well and let soak for 30-40 minutes.

Pumpkin, tomatoes with milk sauce

What you need to make the salad:

300 g grated pumpkin;
3 medium sized tomatoes, thinly sliced;
1 onion, cut into thin half rings;
several lettuce leaves;
salt, pepper, spices to taste.

To prepare the sauce, you will need the following products:

low-fat cottage cheese – 1/3 cup;
milk – 0.5 cups;
sugar – 1 tsp;
mustard powder – 1 tsp.

Preparation of the sauce: rub the cottage cheese through a sieve or grind it twice in a meat grinder, mix it thoroughly with milk, add mustard powder, sugar, and salt. Mix with other ingredients. Let stand for 10-15 minutes.

Pumpkin, apple, cranberry

For the salad take:

300 g pumpkin, pre-grated on a coarse grater;
medium-sized apple, peeled and grated on a coarse or fine grater;
100 g cranberries (fresh or frozen), pureed through a sieve;
1 tbsp. l. honey

Mix all the ingredients and the salad is ready!

Pumpkin, onion, horseradish

Grate 400 g of pumpkin on a coarse grater;
Mix with 1 tbsp. l. grated horseradish, you can take it already prepared, and with a finely chopped onion;
Add finely chopped parsley, dill, a few onions, and maybe cilantro;
Add salt and pepper to taste;
Season with a mixture of 1 tbsp. l. vegetable oil and 1 tbsp. l. ready-made mustard, it will be piquant if you use Dijon mustard.

Pumpkin, celery

Grate the pumpkin using a coarse grater, and then cut the celery into small cubes or sticks in the same quantity (see also -). Add one large, grated apple, preferably sweet and sour, add one tbsp. l. lemon juice, season with plain yogurt or vegetable oil.

Dietary pumpkin dishes in a slow cooker

By cooking in a slow cooker, you can preserve all the beneficial properties of the products you use. It is noteworthy that with the help of this unit you can prepare soups and cereals, and bake.

No. 1: Cream soup

Its calorie content per serving is about 80 kcal, so if you have a slow cooker, start cooking!

Product basket:

pumpkin pulp – 500 g;
potatoes – 3-4 units;
water – 1 l;
low-fat butter – 30 g;
salt, pepper - a pinch;
sour cream to taste.

Let's start cooking:

We wash the peeled pumpkin and cut it into cubes, just like potatoes.
Place the vegetables in the bowl of the appliance, add water and set to cook in the “Stew” mode. The optimal time is 40 minutes.
Using a fork or blender, chop the prepared vegetables, add salt, pepper and add oil.
Heat the finished mixture for 10 minutes in the “Stew” mode.
Serve the puree soup with sour cream and freshly chopped herbs.

You can prepare pumpkin cream soup in a slow cooker with milk and potatoes according to the recipe from the video:

No. 2: Roast

The calorie content of this dish is about 100 kcal, so it is perfect for a diet lunch as a side dish.

Product basket:

pumpkin pulp – 500 g;
potatoes – 3-4 units;
chicken fillet – 300 g;
onion – 1 unit;
vegetable oil – 1 tbsp. l.;
salt, spices.

Let's start cooking:

We cut the vegetables and fillets into cubes, and then place them in the bowl of the device.
We peel a few pumpkin seeds, turn them into dust and sprinkle the food in the bowl to obtain a pleasant nutty taste.
Close the lid of the device and cook for 30 minutes in the “Baking” mode. It is recommended to stir the roast several times during baking.
After baking, set the appliance to the “Stew” mode and cook for another hour and a half.

#3: Casserole

The calorie content per 100 g of product is 200 kcal, so if you want to treat yourself to something sweet, pay attention to this recipe:

Product basket:

pumpkin pulp – 700 g;
low-fat cottage cheese – 500 g;
semolina – 3/4 cup;
low-fat kefir – 2 cups;
chicken eggs – 3 units;
sweetener – 2 tbsp. l.;
baking powder - 1 package;
cumin, salt - a pinch;
raisins to taste.

Let's start cooking:

Beat eggs with sweetener until stiff peaks form. Next, stirring, add baking powder.
Mix cottage cheese with semolina, pour in kefir, add raisins and mix.
Combine the egg and curd masses and mix.
Grease the bowl of the device with oil, spread the resulting mixture and cook for 45 minutes in the “Baking” mode, and then 15 minutes in the “Heating” mode.

If you like prunes, you can make a pumpkin dessert from the following video:

No. 4: Porridge

When preparing it, you can use a mixture of any cereals, including rice, millet, corn, etc.

Product basket:

mixture of cereals – 1 cup;
pumpkin – 500 g;
low-fat milk – 600 ml;
sweetener or honey - 2 tbsp. l.;
salt - a pinch.

Let's start cooking:

Grind the pumpkin pulp on a coarse grater or puree it using a blender.
Place pumpkin and cereals in the bowl of the device, mix and pour in milk.
Cook for about 30 minutes in the “Milk porridge” mode.

This dietary dish is perfect for breakfast.

Pumpkin soup for weight loss

Cooking time: 40 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 40 kcal per 100 g.

You can diversify the pumpkin puree soup by adding sour apples. The combination of sweet pulp and sourness will make the dish more piquant. One serving of soup on the menu will keep you feeling full for a long time and will not let a person get hungry. This dish is also considered healthy because pumpkin is rich in vitamins and minerals. If desired, you can add a little low-fat cream at the end of cooking to soften the taste.

Ingredients:

raw pumpkin pulp – 900 g;
apples – 2 pcs.;
vegetable oil – 30 ml;
vegetable broth - half a liter;
onion – 1 pc.;
water – 500 ml.

Cooking method:

Heat the oil in a saucepan and cook the chopped onion until soft.
When the contents of the pan become transparent, add pieces of cored and peeled apples and pieces of pumpkin.
Pour in broth, water, and season with bay leaf.
Let it boil, simmer over low heat for 25 minutes.
Grind the vegetables with a mixer or blender and return them to the broth.
Keep on low heat, stirring regularly, but do not let it boil.
Garnish the soup in a bowl with seeds, pour in a little cream.
If you want to make a sweet dish, remove the onion from the recipe and add honey or berry sauce.

Benefits of pumpkin soup for weight loss

Experts recommend preparing dietary pumpkin soup to include it in the daily menu. What are the benefits of boiled food:

normalizes heart function;
cleanses the liver, kidneys, blood;
preserves and improves vision;
zinc in the composition calms the nervous system and has a positive effect on the condition of the skin;
accelerates metabolic processes;
relieves swelling and chronic constipation;
keeps the body full for a long time;
pumpkin is involved in lipid metabolism, burns fat, releases energy, increases performance, has medicinal properties, and helps lose weight.

Calories in pumpkin soup

Depending on the method and method of preparation, the calorie content of pumpkin soup for weight loss differs. If you use meat broth for making, the number of calories will increase - 70-90 kcal per 100 ml of the finished dish. If you cook the soup in water, without frying the vegetables and without pouring heavy cream over them, then the calorie content will be only 33-35 kcal per 100 grams, which will contribute to weight loss.

History of the dish

The history of cooking pumpkin dishes goes back about 6 thousand years. The origin of this melon culture is attributed to South America, because it was there that an ancient drinking bowl called calabaza, made from legenaria, a representative of the genus of pumpkin plants, was found. Then manuscripts were discovered testifying to the food pumpkin, which became the ancestor of modern varieties.

From the same ancient sources it became known that pumpkin quickly spread throughout the world and soon took root well on almost all continents. However, previously pumpkin fruits were prepared only baked, and only after the invention of saucepans did the menu diversify with soups. The first recipe for pumpkin soup appeared in France (in which, in fact, the casserole was invented).

Pumpkin itself does not have a strong taste, but different peoples revealed it with the help of their traditional spices and auxiliary products, which ultimately led to the emergence of many different recipes, sometimes completely different from each other in the ingredients.

Thus, today Vietnamese restaurants prepare pumpkin soup with green curry paste and coconut milk, and Uzbek chefs will definitely feed the guest a dish called shirkavak (a type of pumpkin soup with milk and rice). The Japanese cannot imagine this first without seafood, and in France they cook pureed pumpkin soup with cream and grated cheese.

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