Pumpkin soup puree: calorie content, recipes for weight loss

Almost any diet, regardless of its diet - mono-diet, protein, carbohydrate, etc. includes in its menu such a dish as soup. It is easily digestible, perfectly satiates, and does not leave a feeling of heaviness. That is why drinking soup has a positive effect on your figure. The only thing you need to know is how to prepare it correctly.

Pumpkin soup is a great way to lose extra pounds. A tasty, light dish with many cooking options. And its delicate, sweet taste will appeal to everyone. Among other things, the dish contains many useful substances necessary for our body.

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.

Dietary vegetable stew with zucchini

Another common dish in the pp diet is stew. This is a universal dish, the recipe of which you can always change yourself, focusing on your taste preferences. The main ingredients of the stew are vegetables, in any quantity and in any proportion. To make this dish truly tasty and dietary, we recommend adding the following ingredients:

Zucchini. If you are a fan of this vegetable, then be sure to add more zucchini to this recipe. Choose young fruits, they are more tender and juicy. You can replace zucchini with zucchini.
Eggplant. These vegetables are also low in calories but rich in fiber.
Tomatoes. They will add juiciness to our stew, this is especially true if you cook without adding vegetable oil.
Bell pepper. You are guaranteed a delicate aroma and taste.
Carrots and onions. This is a familiar and standard set for preparing almost any vegetable dish.
Salt and spices to taste.

All vegetables need to be washed and cut into pieces. Place all the vegetables in a slow cooker, add salt and pepper. Set the “Quenching” mode.

Photo: instagram/pp_ol_food

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.

dieta-prosto.ru

Pumpkin-ginger soup for weight loss

Both pumpkin and ginger are very tasty foods that allow us to avoid snacking between meals. Moreover, due to the amount of fiber contained in pumpkin, we avoid constipation.

Pumpkin is one of those foods that should not be missing from your diet. There are many types, but it doesn't matter which variety you choose: its soft orange flesh has many benefits

that will take care of your health and also help you lose weight. Pumpkin soup is a very suitable recipe for combating gastritis, heartburn or stomach ulcers.

The simple idea of combining pumpkin and ginger will allow you to have a delicious and effective detox opportunity.

, improve intestinal transit and gradually reduce your weight.

Of course, pumpkin-ginger soup alone will not make us thin, but it will help improve metabolism

, which, combined with a proper diet and some exercise, will allow you to effectively lose weight and improve your health.

Benefits of pumpkin for weight loss

If we eat pumpkin in its natural form or along with foods that also help with weight loss, such as ginger, we can certainly increase its weight loss benefits

Let's now see how pumpkin can help us improve our figure:

Pumpkin is a very low calorie vegetable.
It is tasty and can be used to replace foods such as potatoes. Thus, we will reduce the calorie content of our diet.
Do you know what is one of the best benefits of pumpkin? This is its high fiber content. Thanks to this, we will be able to avoid constipation, cleanse ourselves of fats and toxins through the intestines, and improve digestion
.
Another important fact is its diuretic properties. If your body usually suffers from classic fluid retention, if you notice that in the evening your belly increases in size, pumpkin will be your best solution.
The best way to consume this vegetable for weight loss
is in cream or soup. We should never eat it raw as it is not digestible. However, if we cook it with other foods such as ginger, it will be wonderful.

Ginger for weight loss

We often talk about the benefits of ginger root. It has long been considered not a food, but a medicine.

Ginger acts almost like a mild analgesic, some of its active ingredients are similar to ibuprofen,

given its properties to reduce inflammation and reduce pain. But it can also help you lose weight:

Ginger reduces blood glucose levels.
Reduces inflammation and fights fluid retention.
Ginger increases levels of serotonin, a neurotransmitter that, among other functions, keeps us feeling full between meals and prevents us from snacking.
It promotes good digestion
by stimulating the production of gastric juice.
Promotes proper absorption of nutrients.
Ginger helps remove toxins from the body
, as well as those toxins that the liver cannot cleanse.
Ginger contains two chemical compounds such as gingerol and shogaol, which improve metabolism and promote fat burning.

Cooking method

Ingredients:

500 g pumpkin
1 liter of water
1 chopped onion
3 cloves garlic, chopped
1 tablespoon olive oil (16 g)
½ teaspoon fresh grated ginger (3 g)
Some bread
Pumpkin seeds
Salt and pepper to taste

Preparation:

Let's take 500 grams of pumpkin. Cut into 4 or 5 pieces, first fry with olive oil, onion and garlic.
Now we will add a liter of water and simmer the soup until the pumpkin is soft. Once everything is ready, let it cool so that you can then place it in a blender and blend until smooth and creamy.
Then add grated ginger. The soup takes on a much more pronounced taste.
Next, cut a piece of bread into cubes and fry in olive oil with a little garlic, pepper and pumpkin seeds (without shells, of course). It’s good to simmer everything to acquire taste.
Finally, we pour our golden pumpkin and ginger soup into a bowl and sprinkle those crispy garlic bread pieces along with the seeds.

The taste of pumpkin soup is extraordinary and you will definitely love it.

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

Which pumpkin to choose for cream soup?

Pumpkin is chosen based on taste preferences. The larger the fruit, the less sugar it contains. The most commonly used for puree soup is butternut squash. It is distinguished by dense pulp, sweetish taste, and thin skin. The shelf life of the fruit is 9 months.

If storage rules are followed, pumpkin can be stored for up to 2 years. But over time, its beneficial properties decrease. Therefore, you should choose young fruits.

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.

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.

Biscuits for pumpkin soup PP

Biscuits are a great snack. These flatbreads replace cookies and go great with soup.

To bake biscuits, take:

oat flour - 130 g;
egg - 1 pc.;
peeled pumpkin - 170 g;
onion - 1 pc.;
salt, nutmeg - a small pinch each.

Then bake the cookies:

Grind the pumpkin on a coarse grater.
Beat out the egg.
Add salt, oatmeal and mix.
Finely chop or grate the onion and add to the pumpkin.
Leave the dough to rest for 20 minutes. If the mixture is too liquid, you can add more flour or oatmeal.
Place the dough on a baking sheet lined with parchment. Each biscuit is sprinkled with oatmeal or seeds, sesame seeds, and nuts.
Bake at about 200 °C for 15 minutes. If you want the cookies to crunch, after browning, keep them in the oven for another 15 minutes.

Pumpkin is a source of vitamins A, C, E, D, PP, K, group B. Therefore, you should not ignore the vegetable. And preparing it is not at all difficult, even for people who adhere to proper nutrition. It turns out not only healthy, but also tasty.

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.

Is it possible to eat pumpkin on a diet?

Nutritionists advise eating pumpkin on a weight loss diet; even a special pumpkin diet has been developed, which includes porridge with vegetable pulp, juice and seeds. Pumpkin is able to burn fats due to carnitine and beta-carotene contained in its pulp . These substances deliver fatty acids to cells, where they are quickly broken down, releasing energy. Those who eat pumpkin soup achieve rapid weight loss, gain stamina and vigor.

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.

conclusions

Pumpkin is a healthy, nutritious product. It is ideal for preparing dietary dishes. The sweetish pulp of this vegetable is low in calories, which makes it possible to prepare amazingly tasty soups based on it.

This soup can be consumed not only by those who want to lose extra pounds, but also by everyone who cares about their health. Pumpkin soup is a complete, healthy lunch for the whole family.

How to spend more time on yourself and your family, rather than spending hours cooking? How to make a dish beautiful and appetizing? How to get by with a minimum number of kitchen appliances? The 3in1 miracle knife is a convenient and functional kitchen assistant. Try it with a discount.

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 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

Useful tips

When preparing pumpkin and dishes made from it, experienced housewives use small tricks to help speed up the process and simplify it:

In order to reduce the calorie content of the dish, do not fry the vegetables. Simmer onions, garlic, carrots along with pumpkin.
You can combine pumpkin cream soup with seafood. For example, shrimp would be an excellent option. They will not critically increase the calorie content, but will add their own flavor to the dish.
The best spices for pumpkin dishes are black pepper, nutmeg, bay leaf, sage, rosemary, ginger and garlic.
Fresh pumpkin can be pre-baked in the oven. It will give the final dish a more original taste.
When preparing diet pumpkin soup for weight loss, add a minimal amount of water. Otherwise, the dish will turn out too liquid, and the taste will be diluted.
Don't cut the pumpkin too large - small pieces will cook faster and release more juice.
Pumpkin soup is useful not only for those losing weight. It contains many vitamins necessary to maintain our health.

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.

How to make a zucchini cake - recipe

The best way to prepare zucchini cake, which is suitable not only for those losing weight, but also for everyone who loves delicious dishes. The recipe consists of healthy products. In the dietary version, we cook without mayonnaise, potatoes, soda or baking powder.

Calorie content per 100 g:

Kcal	Squirrels	Fats	Carbohydrates
118	7,7	5,86	8,3

Pan diameter -21 cm

Ingredients:

For the cakes:

1 kg of zucchini;
2 eggs;
2–3 tablespoons of flour (use rice or wheat flour);
100–150 ml milk;
salt, spices to taste.

For filling:

one chicken fillet (about 250 g);
medium carrot;
1 onion;
small tomato, tomato paste or juice.

For the sauce:

200–250 g sour cream 10–15% or natural yoghurt
mustard and spices to taste.

To beautifully decorate the top of the cake, you can use dill, parsley and tomato.

Method of preparation, step-by-step recipe:

Wash the zucchini; if the skin is thick, peel it. Three on a coarse grater, salt. Leave for a few minutes to release the juice.
Squeeze well, add eggs, flour, milk, you can add paprika, ground pepper or Provençal herbs. Mix. The dough turns out thick.
Heat up an AP frying pan (with a non-stick coating) and add a drop of vegetable oil, or without it.
Spread the dough with a spoon, spread it over the frying pan, form a pancake with smooth edges and fry it like pancakes (I have a medium-sized frying pan - 21 cm in diameter, I put 2-3 tablespoons of dough in each).
As soon as the pancake dries on top, turn it over, cover with a lid and steam for a few minutes. We're filming.
You should get about 6-7 cakes.
Let's prepare the filling. We chop the chicken fillet with a chopper from a blender or use a meat grinder. Finely chop the onion. Three carrots on a grater. If tomatoes are available, we also grate them or use a blender.
Take a frying pan and heat it up. Add a teaspoon of vegetable oil. Fry the onion. Add carrots and simmer for about 5 minutes. Add the minced chicken fillet and simmer until the liquid has evaporated. Pour in the tomatoes, salt and pepper, 5 minutes and the filling is ready.
To prepare the sauce, mix all the ingredients and taste.
Lay it out in layers - zucchini pancake, sauce, filling, pancake.
For decoration, finely chop dill or parsley, cut the tomato into rings and carefully arrange it, making it even more appetizing.

Let it brew for several hours in the refrigerator. All. Delicious zucchini pancake cake is ready! Bon appetit! For the classic version of layered zucchini cake, without filling, the algorithm is the same. Fry the pancakes and coat them with sauce.

KBZHU classic recipe for 100 g

Kcal	Squirrels	Fats	Carbohydrates
64	1,5	4,1	5,8

A delicious zucchini cake recipe will perfectly diversify your everyday menu. The delicate and light taste of the dish cannot be forgotten. I am sure that knowing how to cook it, you will repeat it again and again.

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.

Porridge in pumpkin

To do this, you need to clean the orange vegetable from the insides, choosing one where the peel is especially dense so that nothing leaks out.

Ideally, the size of the “pot” should be for one serving, that is, it is better to take mini pumpkins. Millet is perfect for porridge.

Porridge made from golden grain is amazingly beautiful and low-calorie, but if you cook it incorrectly, there will be bitterness. You can remove it by pouring boiling water over the washed cereal and rinsing it again after 5-7 minutes.

Nutritional value per 100 g:

Calories: 71
Proteins: 4
Fats 2
Carbohydrates: 10

Products

mini pumpkins - 4 pcs.
millet - 1 cup
milk (low fat) - 3 cups
salt - 1/3 tsp.
vanillin, cinnamon, lemon zest, raisins - optional.

How to do

Pour the washed millet into the prepared pumpkin and add salt.
Pour in milk. Place in a slow cooker and set to “Stew” mode (1.5 hours).
Before serving, carefully place on plates. Bon appetit!

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.

Avocado salad: simple recipes at home How to properly cook rice in water in a saucepan

Can everyone eat?

The pulp of this vegetable alkalizes the human body. For this reason, eating pumpkin is not recommended for patients with the following diseases:

stomach ulcer;
reduced acidity of the gastrointestinal tract;
diabetes.

At the same time, a moderate amount of pumpkin soup or porridge in the diet can have a positive effect on patients with:

pyelonephritis;
gout;
cystitis;
kidney stones;
liver cirrhosis;
hepatitis;
tendency to edema.

Note! For the diseases listed above, it is very important to observe moderation - in excess, pumpkin can provoke an exacerbation of a chronic disease.