SAEDNEWS: How to Make Elegant Pumpkin Soup in 4 Delicious Ways with Cream, Chicken and Mushroom, Lentils, and Plain; Quick and Easy Recipe for This Tasty Soup
According to SAEDNEWS, Pumpkin soup is one of the most popular autumn and winter soups. With its warm and delightful flavor, it captures everyone’s heart. This soup is not only a tasty and comforting dish but also rich in vitamins and essential minerals, making it a healthy and nutritious choice for cold days. In this article, we will teach you several types of pumpkin soup with different flavors and styles so that you can prepare this delicious soup at home with various combinations.
Ingredient | Quantity |
|---|---|
Chopped carrot | 1 cup |
Chopped celery stalk | 1 cup |
Chopped potato | 1 cup |
Diced onion | 1 medium |
Pumpkin | ½ small pumpkin |
Butter | 1 small cube |
Chicken broth | 2 cups |
Salt and spices | As needed |
Sauté the diced onion, carrot, and celery in a pot with butter for 5 minutes.
Add the chicken broth and allow the ingredients to cook thoroughly.
While the vegetables are cooking, peel the pumpkin, clean it, and cut it into equal pieces.
Add the pumpkin to the pot.
Once the ingredients are cooked and soft, puree them with a hand blender until smooth and creamy.
Pour the soup into serving bowls and enjoy.
Pumpkin soup is rich in various vitamins that help treat colds and strengthen children’s immunity. You can prepare this nutritious soup in several ways:
Ingredients
Ingredient | Quantity |
|---|---|
Small pumpkin | 1 |
Lentils | 1 cup |
Onion | 1 medium |
Flour | 1 tbsp |
Oil | As needed |
Water | 2 cups |
Turmeric | As needed |
Cumin | As needed |
Garlic powder | As needed |
Cinnamon | As needed |
Salt | As needed |
Optional herbs for garnish | As needed |
Instructions
Peel and chop a small pumpkin.
Sauté the chopped onion in a little oil until soft.
Add flour and sauté briefly.
Add spices (turmeric, cumin, garlic powder, cinnamon, salt), lentils, and water. Let it cook.
Sauté the chopped pumpkin in a pan with a little oil.
Add it to the soup pot and cook together.
Blend the soup and pour into serving bowls.
Garnish with your favorite herbs and serve.
Ingredients
Ingredient | Quantity |
|---|---|
Pumpkin | 250 g |
Butter | 50 g |
Garlic | 2 cloves |
Carrots | 2 |
Potatoes | 2 |
Chicken broth | 3 cups |
Milk | 1 cup |
Cream | 2–3 tbsp |
Fresh chopped parsley | As needed |
Salt and spices | As needed |
Instructions
Soften butter at room temperature.
Peel and chop pumpkin, remove seeds, and cut into small pieces.
Peel and crush garlic cloves.
Peel and chop carrots and potatoes into medium pieces.
Chop fresh parsley finely.
Melt butter in a pot over medium heat, then sauté pumpkin, garlic, carrots, and potatoes for 5–7 minutes.
Add chicken broth and cook on low heat for 20–25 minutes.
Blend the ingredients until smooth, then season with spices.
Add milk to the mixture and heat gently.
Stir in cream at the end and mix well.
Serve hot.
Ingredients
Ingredient | Quantity |
|---|---|
Small pumpkin | 1 |
Chicken breast | 1 |
Mushrooms | 10 |
Onion | 1 medium |
Potatoes | 2 |
Carrot | 1 |
Celery stalk | 1 |
Chicken stock cube | 1 |
Water | As needed |
Cream | 2 tbsp |
Oil or butter | As needed |
Salt and spices | As needed |
Parsley or bell pepper for garnish | As needed |
Instructions
Dice onion and sauté with a little oil or butter.
Dice potatoes, carrot, and celery and add to the onion. Sauté briefly.
Peel and deseed the pumpkin, then cut as desired.
Add chicken stock and pumpkin to the sautéed vegetables, with some water, and cook.
Chop and cook the chicken breast.
Blend the cooked vegetables into a smooth puree and add the chicken. Heat again.
Wash, chop, and add mushrooms after the soup comes to a boil.
Once cooked, stir in cream and remove from heat.
Serve in bowls and garnish with chopped parsley or diced colored bell peppers.
Full-fat milk makes the soup creamier and richer.
Heavy cream or pasteurized cream is ideal.
For a tastier soup, cook with chicken or meat stock.
Use spices like cinnamon, ginger, cardamom, nutmeg, and black pepper for flavor.
Add rice or barley to thicken the soup.
Garnish with cream, chopped parsley, pumpkin seeds, toasted bread, or crunchy toppings.
Preparation Time: ~15 minutes
Cooking Time: ~45 minutes
Serving Suggestions: Lunch, snack, dinner, appetizer, dessert, or during Ramadan for Iftar.
Servings: Recipe suitable for 4 people.
