10 delicious recipes that will make you lick your plate

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Whether for a healthy dinner or to warm you up on cold days, pumpkin soup is a great choice. Besides being nutritious, it has a delicious texture that will make this dish even tastier. Check out how to knock it out when it comes to preparation and seasoning:

1. Pumpkin soup with ginger

Ingredients

• 1 drizzle of olive oil
• 500 grams of pumpkin, peeled and chopped
• ½ onion
• 2 cloves garlic
• 1 tablespoon grated ginger
• Water
• Salt to taste

Directions

1. Pour the olive oil into the pan;
2. Turn on heat and saute the onion, garlic and ginger;
3. Insert the pumpkin and mix;
4. Cover pumpkin with room temperature water. Cover and simmer for approximately 15 minutes or until pumpkin is softened;
5. Transfer the pumpkin from the pot to the blender adding just a ladle of the water. If your blender is not glass or very sturdy, wait until it has cooled before blending;
6. Crush until it forms a cream. If you prefer, add more water to get the desired thickness;
7. Season with salt and beat again;
8. Serve afterwards with a drizzle of olive oil.

2. Pumpkin soup with chicken

Ingredients

• 1 cup chopped and peeled pumpkin
• 4 tablespoons oil
• Salt to taste
• Black pepper to taste
• Hot water
• 1 peeled garlic clove
• 1 small onion, minced
• 1 cup shredded chicken breast
• Chorizo greens to taste

Directions

1. Saute the pumpkin in the pan with 3 tablespoons of hot oil;
2. Season with salt and black pepper;
3. Cover the pumpkin pieces with hot water, add the whole clove of garlic and allow to cook;
4. In another pan, put 1 dash of oil or olive oil. Saute the chopped onion;
5. Add shredded chicken and parsley. Allow to simmer;
6. When squash is cooked, beat contents of pot with a food processor or blender until desired texture;
7. Add the sauteed chicken to the cream and simmer for a few minutes in the pot;
8. If necessary, adjust the salt and black pepper;
9. When it begins to boil, turn off the heat and serve.

3. Pumpkin soup with potato

Ingredients

• 1 dash of oil
• 1 crushed small garlic clove
• 1/2 onion, minced
• 1/2 small pumpkin peeled and diced into large cubes
• 1 medium potato, peeled and chopped
• 1 sachet of Sazon seasoning
• 700 ml water
• Salt to taste
• Chopped green onion

Directions

1. In a pressure cooker, add a dash of oil, the crushed garlic and the onion. Sauté it lightly;
2. Add chopped pumpkin, potato, Sazon seasoning and water to cover. Pressure cook for 15 minutes or until pumpkin is cooked;
3. Let cool a little and beat in a blender until it becomes a cream;
4. Return cream to saucepan and cook for 3 minutes. Season with salt if necessary;
5. Now just finish with chopped chives and enjoy.

4. Creamy pumpkin soup

Ingredients

• 1/2 Japanese pumpkin or cabotiá
• Olive oil to taste
• Butter to taste
• 1 clove minced garlic
• 1 medium onion, minced
• 3 medium potatoes, peeled and diced
• 600 ml water
• 1/2 box heavy cream
• Salt to taste
• 1 and ½ tablespoons caster or brown sugar
• Ground black pepper to taste

Directions

1. Chop the pumpkin coarsely and cook in boiling water for 15 minutes;
2. Remove from pan, remove peel and chop into smaller pieces. Set aside;
3. In a saucepan, add the olive oil, butter, garlic and onion. Saute;
4. Add the squash and potatoes to the saute pan. Mix well;
5. Pour the water into the pot and cook until the potato is soft;
6. Transfer the contents of the pot to a blender. Beat until it becomes a cream and gradually add the broth until it reaches the desired consistency;
7. Return the cream to the pan and add the cream, salt, sugar and pepper. Mix well;
8. It is ready.

5. Light soup of pumpkin with carrots

Ingredients

• 2 tablespoons olive or coconut oil
• 3 cloves minced garlic
• 1 teaspoon salt
• 2 cups cabotiá squash, peeled and chopped
• 1 cup chopped carrots
• Black pepper to taste
• Chopped ginger to taste
• 400 ml water
• Chopped green onions to taste

Directions

1. Pour the olive oil threads into the pan;
2. Add the minced garlic and salt. Mix together;
3. Add the onion, stir well and saute;
4. Insert the pumpkin and carrot. Stir well;
5. Season with black pepper and ginger;
6. Cover with the water, cover the pan and let it cook over low heat;
7. When the pumpkin is soft turn off the fire;
8. Place the ingredients from the pot in the blender without the broth;
9. Blend well until it becomes a cream;
10. Taste with fragrant greens.

6. Pumpkin soup with ground beef

Ingredients

• 2 alligator pumpkin carvings
• Water
• 5 tablespoons of oil
• 3 cloves garlic
• Homemade seasoning to taste
• 1 teaspoon paprika
• 300 grams of ground beef
• Black pepper to taste
• 1 onion, chopped
• Chopped green onion to taste

Directions

1. Peel the pumpkin splits, dice and wash. Set aside;
2. Place the pumpkin in a pot of boiling water. Let it cook until soft;
3. Put clean water in a blender until it reaches ⅓ of it;
4. Using a skimmer, transfer the pumpkin to the blender. Cover and blend until smooth. Set aside;
5. In another pan, saute the oil, chopped garlic and homemade seasoning;
6. Add paprika and ground beef. Mix well;
7. Season with the black pepper and continue stirring until the meat releases all the water. In the middle of the process, add the chopped onion;
8. Gradually add water until the onion is wilted;
9. Put the pumpkin cream in the pan with the meat. Stir well;
10. When boiling, sprinkle the parsley and let simmer a little;
11. Turn off heat and serve.

7. Pumpkin soup with dried meat

Ingredients

• 1 cup minced dried beef
• 800 grams of pumpkin
• 1 dash of olive oil
• 1 cup chopped bacon
• 1 cup chopped calabrian sausage
• 3 cloves of garlic, minced
• 1 grated onion
• 1 cube of broth
• 1/2 teaspoon paprika
• 1/2 teaspoon fine herbs
• 1 cup chopped parsley greens

Directions

1. Let the dried beef desalinate in a bowl of water. Change the water twice;
2. Place the dried meat in the pot with water and cook under pressure for 5 minutes. Remove the meat and keep the water in the pot;
3. Add the pumpkin to the pot and pressure cook for 3 minutes;
4. Grind the dried beef to shreds and set aside;
5. Pour contents of pressure cooker into blender. Beat until it becomes a cream and set aside;
6. In another pan, add the olive oil and fry the bacon;
7. Add the calabresa sausage and fry lightly;
8. Add garlic and grated onion. Let it brown slightly;
9. Insert dried beef and beef broth. Mix together;
10. Pour in pumpkin cream and stir well;
11. Season with the paprika and the fine herbs;
12. When boiling, insert the parsley and cover the pan. Let it simmer for a while;
13. Serve immediately.

8. Pumpkin soup with meat and vegetables

Ingredients

• ½ tablespoon lard or oil to taste
• 50 grams of chopped bacon
• 200 grams of minced meat
• 4 cloves of crushed garlic
• 1 onion, minced
• 1 chopped tomato
• 1 carrot
• 1 cup chopped cabbage
• 1 sachet of seasoning
• Salt to taste
• 1 tablespoon oregano
• 1 tablespoon powdered ginger
• 1 tablespoon paprika
• 1 tablespoon dehydrated parsley
• 1 small pumpkin, peeled and chopped
• Boiling water
• 1 plate of raw noodles

Directions

1. Heat the lard in the pan until melted;
2. Fry the bacon until golden brown;
3. Add the meat and bring to a simmer;
4. Add the garlic and stir;
5. After a few minutes, insert the onion and saute;
6. Add the tomatoes and saute again;
7. Add the carrot, cabbage, seasoning sachet, salt, oregano, powdered ginger, paprika and parsley. Mix well;
8. Add the pumpkin and boiling water until covered;
9. Let cook on pressure for 15 to 20 minutes;
10. Pour in a little more water and the noodles. Leave to cook with the lid open until the noodles are cooked to the point;
11. Taste.

9. Pumpkin soup with white wine

Ingredients

• 1 large Japanese pumpkin
• 4 tablespoons butter
• 2 onions cut into strips
• 2 garlic cloves
• Grated ginger to taste
• Olive oil to taste
• Butter to taste
• Thyme to taste
• 1/2 cup white wine
• Vegetable broth to taste
• Salt to taste
• Black pepper to taste
• 2 tablespoons unsweetened whole yogurt
• 4 slices of bread
• Freshly grated parmesan cheese to taste

Directions

1. Remove the peel and seeds from the pumpkin and place on a baking sheet;
2. Chop the pumpkin into cubes and set aside;
3. Season the contents of the baking dish with salt and olive oil. Bake in oven at 160 degrees for 45 minutes or until toasted;
4. In a saucepan over low heat, saute the onion, garlic and grated ginger with olive oil;
5. Add the pumpkin cubes and a generous portion of butter. Let it melt and saute;
6. Season with thyme and white wine. Wait for the wine to evaporate;
7. Add the vegetable broth until it covers all the squash;
8. Let cook until the squash softens;
9. Transfer ingredients from pot to blender and add broth to taste;
10. Salt and pepper to taste. Blend until smooth;
11. Pour the cream into the pan or baking dish you will serve;
12. Add the yogurt gently;
13. Chop the rind and toasted seeds and sprinkle over the cream;
14. Taste with the bread and freshly grated Parmesan cheese.

10. Pumpkin soup low carb

Ingredients

• 2 threads of olive oil
• 100 grams of green beans
• 100 grams of carrot
• 100 grams of chayote
• 150 grams of cabotiá squash
• 150 grams of cabbage
• Black pepper to taste
• Salt to taste
• 3 cups of water
• 300 grams of chicken
• 1 teaspoon salt
• 1 tablespoon dehydrated spices
• Black pepper to taste
• 1 tablespoon smoked paprika
• 1 tablespoon mustard powder
• ½ cup parsley and chives

Directions

1. Heat a dash of olive oil in the pressure cooker;
2. Add the green beans, carrots, chayote, squash and cabbage. Mix together;
3. Season with black pepper and salt;
4. Pour in the water, cover the pot, and let it pressure for 15 to 20 minutes;
5. In another pan, place 1 drizzle of olive oil, the chicken, salt, dehydrated spices, black pepper, smoked paprika and mustard powder. Wait for the chicken to cook;
6. Place contents of pressure cooker in blender and blend for 2 minutes;
7. Transfer the cream to the pot with the chicken. Mix well;
8. Sprinkle the parsley and chives and stir;
9. Taste immediately or freeze in small jars.

With this delicious dish your diet will get easier. And to continue eating nutritiously, check out these 38 healthy food recipes that will transform your routine.