Traditional recipes

Pumpkin soup

Pumpkin soup


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Peel a squash, grate it and cut it into cubes. Do the same with the potatoes. Peel a squash, grate it and chop it. then add water and simmer until almost cooked.

Peel a squash, grate it and put it on the grater. pour into the pot, bring to a boil and put the freshly chopped larch, then serve.


Zucchini are low in calories

Dietitians even recommend them in diets and cholesterol-lowering diets.

In order to benefit from the fibers that help eliminate excess cholesterol and improve digestion, they must be eaten whole in shell - as long as they are not treated with pesticides.

Zucchini provides good amounts of vitamin C, vitamin B6, potassium and manganese. It also has small amounts of vitamin A, vitamin B1, vitamin B2 and folic acid, phosphorus and magnesium.

Zucchini can be used in salads, raw. They can also be made into dietary "pasta".

They can also add volume to various cooked foods, such as soups, stews, stews.

A very good recipe that is worth trying is pumpkin soup, topped with egg and yogurt.

It can also be prepared during fasting or diet periods, replacing authentic yogurt with soy yogurt or other vegetable variants. In this case, the egg is dropped.

It is ideal for summer. You can do it throughout the pumpkin season.

Moisturizing and satiating alike, you can enjoy it both hot and cold.


PUMPKIN AND EGGPLANT SOUP & # 8211 seasonal food, fasting

We present you a light summer-autumn recipe, made from two very popular and healthy ingredients: eggplants and pumpkins. Most of us are used to eating these vegetables in the form of salads or breadcrumbs.

You may also want to try a soup recipe that contains pumpkin and eggplant, and many other vegetables rich in vitamin C (bell peppers, parsley), antioxidants, fiber, and anticancer compounds. You can read about the benefits of eating eggplant and pumpkin in these articles 1, 2.

You can definitely add other vegetables to this soup, as you prefer. You can make it sour with borscht or a broth of corcodus or tomatoes.

Pumpkin and eggplant soup - recipe

• 2 pumpkins
• 2 eggplants
• 4 carrots
• 3 onions
• ½ celery
• 1 parsley root
• 1 potato
• 1 red bell pepper
• 4 liters of water
• raw borscht or broth
• 1 bunch of parsley
• salt to taste

Peel the onion, carrots, celery and parsley root. Wash and finely chop, along with the red pepper. These vegetables are lightly fried in very little oil over low heat. When the onion becomes transparent, add the water and diced potatoes.

Bring to a simmer and bring to the boil.

Then peel the zucchini and eggplant and cut them into cubes. When the other vegetables have boiled, add the zucchini and eggplant. Bring to the boil until softened. Then add salt, borscht or broth, souring the soup to taste.

Turn off the heat and sprinkle the finely chopped green parsley over the soup.

We also recommend a recipe for marinated pumpkin, with eggplant, tomatoes, garlic and thyme, in a jar, in This article.

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


  • chicken or other poultry
  • 200 g of carrots, parsley and celery
  • a small onion
  • a pepper
  • 2 tomatoes
  • 2 zucchini
  • ½ borscht or tomato juice
  • lemon juice or salt
  • a yolk
  • 100 ml sour cream
  • dill
  • parsley
  • thyme
  • salt

Put the meat cut into pieces and boil in 2 l of cold water, together with a teaspoon of grated salt. Cook the vegetables and chopped onions for 2 minutes with 2 tablespoons of oil, then add them to the soup.

When the meat and vegetables are cooked, put the peppers, sliced ​​tomatoes and peeled pumpkins and seeds and cut into cubes.

Boil them for 20 minutes, until soft, taking care not to peel the pumpkins. Sour to taste. Don't forget to add vegeta and salt, for a better taste. Now let it boil for a few minutes. For flavor, be sure to add dill and thyme.

This one pumpkin soup it is served both right and wrong. If you are a vegetarian you can prepare this recipe in the same way, but without meat.

How did you like the article? Vote!


  • chicken or other poultry
  • 200 g of carrot, parsley and celery
  • a small onion
  • a pepper
  • 2 tomatoes
  • 2 zucchini
  • & frac12 l borscht or tomato juice
  • lemon juice or salt
  • a yolk
  • 100 ml sour cream
  • dill
  • parsley
  • thyme
  • salt

Put the meat cut into pieces and boil in 2 l of cold water, together with a teaspoon of grated salt. Cook the vegetables and chopped onions for 2 minutes with 2 tablespoons of oil, then add them to the soup.

When the meat and vegetables are cooked, put the peppers, sliced ​​tomatoes and peeled pumpkins and seeds and cut into cubes.

Boil them for 20 minutes, until they soften, taking care not to peel the pumpkins. Sour to taste. Don't forget to add vegeta and salt, for a better taste. Now let it boil for a few minutes. For flavor, be sure to add dill and thyme.

This one pumpkin soup it is served both right and wrong. If you are a vegetarian you can prepare this recipe in the same way, but without meat.


Pumpkin soup with sour cream is delicious and easy to prepare. Ever since I discovered this soup recipe, I have been preparing it at least once every 2 weeks. It's very good!

Wash, clean and cut into small cubes all the vegetables. In a little oil, heat the onion together with the pepper, carrot and celery. Then pour water over the vegetables, depending on the amount you want to prepare, season with salt and pepper to taste. When the vegetables are almost cooked, add the pumpkin cubes. Continue cooking for another 15 minutes, check if all the vegetables are cooked and take the pot off the heat. In a bowl, mix the yolks with the sour cream and paprika, add a few tablespoons of the soup, mix well and when the soup has cooled a little, add the sour cream mixture. If you like it sour, you can add a teaspoon of apple cider vinegar or you can add yogurt to the cream composition. Sprinkle parsley on top.

Pumpkin soup with sour cream is served hot with hot peppers, if you like.
The source of this recipe is the culinary blog Delicious Flavors.


Serve the pumpkin soup

All we had to do was sit down at the table and eat this delicious pumpkin soup. Dreamlike! Whoever wants can put (directly in the plate) a little vinegar.

It's very fine! A great combination of flavors and tastes. Whipped yogurt or milk gives it a very pleasant sour note. Smoking perfectly complements this summer picture.

If you have a lot of pumpkins and you don't know what to do with them, then I also recommend the recipes for sun-pickled pumpkin (see here) or by spicy pumpkin salad (see here).

Or that of pumpkin zacusca with baked peppers and garlicsee here.

I hope you try this simple recipe for pumpkin soup with yogurt, garlic and smoked meat and that it will be to your taste!


  • chicken or other poultry
  • 200 g of carrot, parsley and celery
  • a small onion
  • a pepper
  • 2 tomatoes
  • 2 zucchini
  • & frac12 l borscht or tomato juice
  • lemon juice or salt
  • a yolk
  • 100 ml sour cream
  • dill
  • parsley
  • thyme
  • salt

Put the meat cut into pieces and boil in 2 l of cold water, together with a teaspoon of grated salt. Cook the vegetables and chopped onions for 2 minutes with 2 tablespoons of oil, then add them to the soup.

When the meat and vegetables are cooked, put the peppers, sliced ​​tomatoes and peeled pumpkins and seeds and cut into cubes.

Boil them for 20 minutes, until soft, taking care not to peel the pumpkins. Sour to taste. Don't forget to add vegeta and salt, for a better taste. Now let it boil for a few minutes. For flavor, be sure to add dill and thyme.

This one pumpkin soup it is served both right and wrong. If you are a vegetarian you can prepare this recipe in the same way, but without meat.


Pumpkin soup topped with yogurt

INGREDIENTS

  • 1 zucchini
  • 1 zucchini
  • 1 yellow onion
  • 1 red onion
  • 1 carrot
  • 1 bell pepper, red
  • 2 tablespoons oil
  • 2 yolks
  • 3 cloves of garlic
  • 400 gr Greek yogurt
  • salt and pepper
  • lemon juice to taste, or vinegar
  • 1/2 bunch of dill
  • 1/2 bunch parsley
  • 1/2 link larch
  • 3 l of water

METHOD OF PREPARATION

First we boil the water in a large pot.

Peel an onion, chop it and lightly fry it in hot oil. We only leave it until it penetrates easily and changes color. We also sprinkle it with a little hot water, so as not to get that intense taste of frying. The combination of yellow onion with red onion is very tasty, I like to use it in dishes.

Then add the cleaned and diced carrot and mix well with the onion until it penetrates easily.

When the water starts to boil, add a teaspoon of salt and stir until it dissolves. Add the ingredients from the pan.

Wash the two pumpkins well and cut them into large cubes. I opted for the two types of pumpkin for taste and color.

After 7-8 minutes, when the zucchini are easily penetrated, add the diced pepper.

We clean the garlic and put it on the grater, then we mix it with the yolks. Add the yogurt and mix the composition.

When the ingredients in the soup are penetrated, add the egg yolk mixture with yogurt and garlic. First pour the hot soup over this mixture, bring it to the soup temperature. Then pour it into a thin wire, into the soup bowl and mix intensely.

After 2-3 minutes, add the finely chopped dill and larch. Let the pumpkin soup soaked in yogurt boil for 5-6 minutes, during which time we taste it and match the taste with salt, pepper and lemon juice.

After turning off the heat, add the finely chopped green parsley.

Dill and larch are added before extinguishing the fire, to have time to release their flavors. Parsley is always added after the fire is extinguished, its aroma is released quickly.


Pumpkin soup topped with yogurt

INGREDIENTS

  • 1 zucchini
  • 1 zucchini
  • 1 yellow onion
  • 1 red onion
  • 1 carrot
  • 1 bell pepper, red
  • 2 tablespoons oil
  • 2 yolks
  • 3 cloves of garlic
  • 400 gr Greek yogurt
  • salt and pepper
  • lemon juice to taste, or vinegar
  • 1/2 bunch of dill
  • 1/2 bunch parsley
  • 1/2 link larch
  • 3 l of water

METHOD OF PREPARATION

First we boil the water in a large pot.

Peel an onion, chop it and lightly fry it in hot oil. We only leave it until it penetrates easily and changes color. We also sprinkle it with a little hot water, so as not to get that intense taste of frying. The combination of yellow onion with red onion is very tasty, I like to use it in dishes.

Then add the cleaned and diced carrot and mix well with the onion until it penetrates easily.

When the water starts to boil, add a teaspoon of salt and stir until it dissolves. Add the ingredients from the pan.

Wash the two pumpkins well and cut them into large cubes. I opted for the two types of pumpkin for taste and color.

After 7-8 minutes, when the zucchini are easily penetrated, add the diced pepper.

We clean the garlic and put it on the grater, then we mix it with the yolks. Add the yogurt and mix the composition.

When the ingredients in the soup are penetrated, add the egg yolk mixture with yogurt and garlic. First pour the hot soup over this mixture, bring it to the soup temperature. Then pour it into a thin wire, into the soup bowl and mix intensely.

After 2-3 minutes, add the finely chopped dill and larch. Let the pumpkin soup soaked in yogurt boil for 5-6 minutes, during which time we taste it and match the taste with salt, pepper and lemon juice.

After turning off the heat, add the finely chopped green parsley.

Dill and larch are added before extinguishing the fire, to have time to release their flavors. Parsley is always added after the fire is extinguished, its aroma is released quickly.


The steps you need to follow to prepare it pumpkin soup with rice for your child they are very simple. Here's what you need to do to prepare it pumpkin and rice soup :

1. Peel a squash, grate it and boil it with lemon juice and a pinch of salt.

2. Then strain and place in a bowl greased with oil.

3. The pot must be large enough so that the vegetables do not exceed 2-3 cm in height.

4. Separately, prepare the white sauce as follows: in a bowl carefully mix the flour and milk (not to make lumps) and pour over the vegetables, covering them.

5. You can grate cheese or cheese over vegetables.

6. When ready, sprinkle chopped parsley on top.

Pumpkin and rice soup it is ideal for your child because it has a sweet taste and it is ideal for your child's health.