Pumpkin soup for a child up to one year old. Pumpkin soup for children: a simple recipe

Pumpkin is a tasty and healthy product. You can use it to make casseroles, porridges, and wonderful first courses. Pumpkin soup for a child often has the form of puree, which is easily explained. It is more convenient for a baby to eat food that does not require chewing. However, pumpkin boils quickly, which means you can prepare delicate traditional soups with this aromatic vegetable. Also, in addition to this vegetable, there is often chicken fillet, veal or turkey meat. They are dietary, so parents can include these types of meat in their children’s diet.

How to make pumpkin puree soup

Wash the pumpkin and potatoes, peel and cut into cubes.
Finely chop the onion and carrots and sauté in butter until golden brown.
Boil pumpkin pieces, potatoes, carrots, or any other vegetables in a small amount of water in a saucepan or slow cooker.
10 minutes before the end of cooking, you can add processed cheese.
Then grind everything in a blender, add cream, salt and pepper, bring to a boil and turn off. For small children under the age of 1.5-2 years, it is better to cook without processed cheese).

The pumpkin ripening season has arrived. Previously, every year I had a question, what is possible? Rice porridge with pumpkin? Pancakes or pie? Once, while visiting, I tried pumpkin puree soup. God, how delicious it turned out. Seasonings and the amber-colored oil of the same name gave a rich aroma and taste to the dish. I left the guests with the recipe.

From that moment on, several pumpkins are sure to ripen at the dacha. To use them at any time of the year, I freeze them - in cubes, in the form of puree. And then I cook delicious, healthy and beautiful bright dishes from them.

Cream soup is wonderful in combination with any vegetables. Potatoes, zucchini, leeks, and carrots are suitable. If you want a hearty meal, add chicken or turkey. You can prepare a dietary option for children or during Lent. With the addition of milk or cream, you get a soup with a delicate creamy taste.

This year, summer began in July, and the pumpkins were late in ripening. Well, I had to take the pulp of an almost ripe fruit. Believe me, it didn’t affect the taste at all - the color just let us down. The usual sunny color was replaced by a shade of green.

Products:

Peeled pumpkin – 700 g
Water or vegetable broth -1.5 l
Carrots – 1 pc.
Onion – 1 pc.
Nutmeg – ½ tsp.
Black pepper - a pinch
Salt to taste
Cream 10% - 200 ml.

We wash the sides of the pumpkin from dirt, peel off the skin and cut into pieces.
Remove carrots from clothing and cut into thin slices.

Boil water together with pumpkin and carrots until tender.

Chop the onion and garlic with a knife.

Sauté the onion in butter until lightly golden, season with garlic.

After the vegetables become soft, puree them with a blender until smooth along with the fried vegetables.

Pour in the cream, put on the fire and bring to a boil. Now is the time to fertilize with spices and salt.
Serve with croutons. And if you have pumpkin oil, then half a teaspoon definitely won’t hurt.

With pumpkin and red fish

Cooking time: 30 - 40 minutes.
Difficulty level: easy.
Number of servings: 4.
Time of use: lunch.
Method of preparation: boiling.

Main ingredients:

pumpkin – 300 gr.;
celery root – 300 gr.;
onion – ¼ onion;
leek – 100 gr.;
salmon (or any other red fish) - 150 gr.;
garlic – 1 clove;
olive oil – 2 tbsp. l.

Additional Ingredients:

thyme;
greenery;
Sesame oil.

Preparation

Cut all vegetables into small cubes.
Heat olive oil in a saucepan, you can add a small piece of butter, add thyme and garlic.
If, when frying vegetables, you add a little butter to vegetable oil, the vegetables will not burn, but will acquire a pleasant golden hue, and the taste of the dish will be more delicate.
Fry until golden brown, add a little water and cook until done.
Grind with a blender if you want to achieve homogeneity, or crush with a masher if you like to have pieces of vegetables. Add salt.
Add the fish cut into pieces and cook for 5 minutes.

Slice red fish
Add herbs and add a few drops of sesame oil.

Pumpkin puree soup with potatoes (quick and tasty)

My family prefers this version with the addition of potatoes. The soup turns out satisfying and rich. I cook it at any time of the year. In winter I use frozen vegetables.

Products:

Pumpkin – 450 g
Potatoes – 2-3 pcs.
Carrots – 1 pc.
Water – 1.5 l
Cream 10% – 200 ml
Sweet paprika – ½ tsp.
Nutmeg – 1/3 tsp.
Black pepper – ¼ tsp.
Hot red pepper – pinch
Salt to taste

Place in a saucepan (2 liter capacity), fill with water and bring to the boil until soft. Don't forget to get rid of the foam.

Drain the water and puree with an immersion blender. It is more convenient to do this without water. Then add it and finally mix it into a single mass.

Put on fire, pour in cream. We wait for it to boil and turn it off.

During this time, stir a small amount of broth in a separate container along with spices and send it back to the pan. I recommend doing this - it will avoid the formation of lumps in the finished soup. Salt to taste.

Diet pumpkin and zucchini soup in a slow cooker for a child

Creamy vegetable soup is useful to prepare for children, even small ones. It is nutritious, satisfying, and thanks to the gentle mode of the device, it retains the maximum amount of nutrients.

Prepare:

Pumpkin pulp – 500 g
Potato tubers – 500 g
Zucchini – 200 g
Onion – 1 pc.
Pepper, salt

Peel the vegetables from excess shells and remove the seeds.

Turn on the multicooker to Fry mode, and while it heats up, chop the vegetables.

Vegetables cook in approximately the same time. First, we will throw the potatoes into the inside of the bowl, so we will chop them into large pieces.

We will add the pumpkin later, so chop it into a smaller size.
Pour in a couple of tablespoons of oil and let it warm up a little. After this, add the potato pieces.

Slice the pumpkin and send it there to fry a little for 15 minutes. Then zucchini. We will bring it to readiness in water.

Chop the onion into small pieces and mix with the vegetable mixture.
Fill with water so that it just covers the mass. Salt and pepper.
Set the mode to Extinguishing. It lasts an hour, but 10-15 minutes are enough for us to make the food soft.

Let's check for readiness. Place in a separate container and blend with a blender. Dilute with the vegetable broth in which the vegetables were cooked.

If you do not need a dietary option, then at this stage add the required amount of milk and beat again.

How to make creamy pumpkin soup with chicken

Adding chicken to the soup makes it filling. For men, this is probably a more suitable option. Although my husband eats it on both cheeks even without meat.

Prepare:

Pumpkin – 400 g
Onion – leek – 1 pc.
Bell pepper – 1 pc.
Carrots – 1 pc.
Potatoes – 2-3 pcs.
Cauliflower – 200 g
Boiled chicken breast
Cream – 100 ml
Garlic - 2 cloves
Pepper
Nutmeg
Parsley
Hot pepper

First of all, put a pan of water on the burner and boil the chicken. Any part of the carcass is suitable for this.
We will pre-prepare the products - wash, peel, chop.

Fry finely chopped garlic and leeks in a frying pan.
Next add sweet peppers and carrots.

We take out the prepared chicken meat and add diced potatoes to the boiling broth. Boil for a couple of minutes, add pumpkin pieces and cauliflower.

Keep covered until soft and combine with frying.

Throw in the chopped chicken pieces.

Rub with a potato masher. If you need to get a creamy structure, then use a blender. Let's add cream.
There is little left - chop the parsley, a little chili pepper for spiciness and piquancy. Pour into plates and enjoy.

With cheese

A hearty dish that will help you warm up in cool weather. The bright taste of all components will make the soup especially rich and aromatic.

pumpkin – 550 g;
bread – 150 g;
potatoes – 440 g;
water – 1350 ml;
bay leaf - 1 leaf;
onion -160 g;
salt;
garlic – 2 cloves;
allspice – 2 g;
processed cheese – 100 g;
sweet paprika – 3 g;
butter – 55 g.

What to do:

Clean the main ingredient. Cut the pulp into pieces. Grind the potatoes.
Fill the pumpkin with water. Add the bay leaf and cook for 13 minutes.
Add potatoes, salt and cook for 10 minutes.
Chop the garlic cloves and onion. Place butter in melted pan. Fry until golden brown.
Transfer to a saucepan. Sprinkle with pepper and paprika. Get the bay leaf. Beat with a blender.
Cut the cheese into pieces and place in the soup. When it melts, close the lid and leave for a quarter of an hour.
Cut the bread into small cubes. Place in one layer on a baking sheet. Place in a hot oven and dry.
Pour the puree soup into bowls. Sprinkle with crackers.

Video - cooking pumpkin soup from Yulia Vysotskaya

Everything that Yulia cooks always looks delicious and appetizing. I have no doubt that this is actually the case. Want to try? Watch the recipe in the video.

Autumn means bright colors, and, of course, you can’t do without aromatic, sunny and bright pumpkin cream soup. It will warm you up during the cold season, delight you with autumn colors, and let you enjoy the taste sensations.

Delicious soup for baby

This is a delicious pumpkin puree soup for a child from 1 year old. You can also prepare it for babies from seven months old, if they do not have digestive problems. To prepare such a beautiful-looking first dish you need to take:

150 grams of pumpkin;
one carrot;
one potato tuber;
a teaspoon of olive oil;
a little salt, preferably sea salt.

If necessary, you can change the amount of some ingredients. It is also worth choosing sweet varieties of pumpkin, then pumpkin soup for your child will have a delicate and pleasant taste.

Pumpkin soup puree for a 1 year old child - tasty and healthy

Compound:

purified water – 1.5 l;
selected veal – 200 g;
carrot;
bulb;
potatoes – 2 pcs;
pumpkin – 200 g;
a pinch of salt.

Pumpkin soup for children over one year old with veal broth will definitely be appreciated by the baby. To make the classic pumpkin puree soup for children tasty and healthy, you should pay attention to the following recommendations. Recipe for pumpkin soup for a child over one year old: place a pre-washed piece of fresh veal in a small saucepan and add water. Place a small carrot and a small onion in this container and cook the broth for 50 minutes. After boiling, carefully skim off the foam and lightly salt the contents of the pan. Strain the broth. Cut the veal into elongated strips and place it in the broth. Add chopped potatoes and neat pieces of pumpkin to it. Boil vegetables in broth for 25 minutes. Then they are taken out along with the meat and the pots. Pieces of tender, delicious veal along with vegetables are crushed in a blender, gradually pouring meat broth into the mixture. Delicate, hearty pumpkin soup for a one-year-old child is ready. It is recommended to cook pumpkin soup for children under one year old in vegetable broth without meat products. And then pumpkin puree soup for a child under one year old will turn out lighter and more dietary.

Cooking the first course: description

Take a glass container and pour in purified and filtered water. Peel the pumpkin and potatoes and cut them into medium cubes. Since the potatoes take longer to cook, they can be cut into smaller pieces. Carrots are also peeled and grated on a fine grater. Everything is placed in boiling water.

Cook pumpkin soup for a 1 year old child for about thirty minutes over medium heat. Then remove from the stove, add a spoonful of oil, add salt. If the child is older, you can add some more spices. Use a blender to puree everything. Serve slightly cooled.

Tender soup for kids

To prepare pumpkin puree soup for a child, you need to take the following ingredients:

250 grams of pumpkin;
one potato;
half an onion;
250 ml water;
one hundred grams of carrots;
ten pumpkin seeds;
a pinch of salt;
a teaspoon of olive oil.

If you are preparing pumpkin soup for a child over two years old, you can add one hundred ml of cream. You shouldn't do this for kids. It is also worth limiting the number of pumpkin seeds; you can eat no more than eight pieces per day. This is due to their high fat content.

Pumpkin soup for children in a slow cooker - a flavorful dish

Compound:

small pumpkin – 400 g;
bulb;
carrot;
potato – 1 piece;
fresh unboiled milk – 600 ml;
a pinch of salt.

Pumpkin soup for a child under one year old in a slow cooker turns out rich, all the ingredients combine well with each other. Pumpkin soup puree for children recipe: to prepare the dish, peel and cut potatoes and pumpkin into small cubes, chop the onion, finely grate the carrots. Place all ingredients in a bowl and pour milk. Prepare pumpkin puree soup for a 1 year old child using the milk porridge preparation mode for 60 minutes. When an hour of cooking has passed, it is recommended to transfer the vegetables into a small container and grind them with a blender. Then they need to be put back into the bowl, the contents of which must be thoroughly mixed with a spatula. Pumpkin soup for children in a slow cooker can be lightly salted. Adding salt to soups for children is optional. If a child eats dishes without salt with pleasure, then it is recommended not to salt them.

Making delicious soup

The pumpkin is cleaned of skin and seeds. Potatoes and carrots are also washed and peeled. Finely chop half an onion. Pumpkin, potatoes and carrots are cut into cubes.

Water is poured into a saucepan and boiled. Add vegetables and cook for about thirty minutes until they are almost pureed. Using a blender, turn baby's pumpkin soup into puree. Add olive oil and salt.

The seeds are cleaned and fried in a dry frying pan. Place slightly cooled soup on each plate; it should be at a comfortable temperature. Add seeds.

Cream soup for babies with pumpkin

An easy recipe with pumpkin for a child up to one year old.

You will need:

Pumpkin - slice,
Medium sized carrots – 1 piece,
Egg – 1 piece,
Milk - half a glass,
Butter - a piece,
Salt - to taste.

How to cook:

Boil an egg.

Wash and peel the pumpkin and carrots and extract the pulp from the pumpkin. Cut into pieces of arbitrary size.

Pour the pumpkin and carrot pieces into a saucepan with water and cook.

Cook until soft.

When the vegetables in the pan become soft, you can turn off the heat.

Grind the boiled vegetables using a blender.

Add butter and milk to the puree. Mix.

Add the yolk of a boiled egg. Mix.

Add salt. Mix.

Place the puree with all the ingredients back into the pan where the pumpkin and carrots were cooked, and bring the mixture to a boil.

Pumpkin puree soup in this form can be included in the children's menu. If you add croutons to the soup, it will become thicker and suitable for an “adult audience.”

Making creamy soup

Peel the pumpkin and remove the seeds. Cut the vegetable into cubes. Do the same with carrots. Pour some water into the pan and add vegetable cubes. Cook until done.

The pieces are removed from the broth, the water is not poured out. In a separate bowl, beat the vegetables, add a little butter and cream, and thoroughly mix the aromatic mixture. Now season the soup with salt. Transfer the puree into pumpkin broth, boil, and remove from heat. Serve when the pumpkin soup reaches a comfortable temperature for the child.

Making meat soup for kids

How to prepare this pumpkin soup recipe for a child? First, cook the broth. To do this, pour cold water into the pan. They put it on the stove. Add a piece of washed meat. Peel the carrots without cutting them and place them in water with the meat. Waiting for the water to boil.

After this, the heat is reduced to low, and the chicken and carrots are simmered for another forty minutes under the lid. Now add a whole onion, previously peeled. At this point you can add spices.

After the first boiling of the broth, the foam is removed from its surface. After cooking, strain the broth. The meat is taken out and cut into cubes, again placed in the strained broth. The potatoes are peeled and cut into medium cubes, added to the chopped meat. The pumpkin is cleaned, cut into pieces and added to the broth. Boil the products for about fifteen minutes, then transfer them to a separate bowl. Waiting for them to cool down.

Then the ingredients are pureed, both vegetables and meat. Add to the broth. The finished soup can be served with sour cream. The consistency of the soup can also be changed by varying the amount of water and vegetables.

Classic soup

The specified amount of ingredients is enough to prepare four servings of soup; it will take about an hour to prepare.

Pour 1.5 liters into the prepared container. cold water, put in 200 g of pre-washed pulp of a young calf or poultry. Add 1 peeled whole medium-sized carrot and place the pan on the stove.
When the water boils, reduce the heat to low and cook the broth for 40 minutes.
If the soup is being prepared for children under one year of age, we do not add spices. When it comes to children over a year old, add a bay leaf, a couple of allspice peas and a small onion to the broth before cooking.
After the broth boils, remove the foam, and at the very end add salt to taste.
Once the broth is ready, remove it from the heat and strain. The boiled meat is cut into small cubes and placed back into the broth. Medium-sized potatoes cut into cubes and 150 g of pumpkin without peel are also placed there.
The vegetables are boiled in the broth for 15 minutes, after which they are taken out along with the meat and placed in a separate pan and cooled.
The cooled products are pureed using a blender, then broth is gradually added to them. The consistency of the soup can be any, it all depends on the amount of puree. The finished dish can be seasoned with sour cream, milk or cream.

Classic pumpkin soup is good for the stomach and intestines. It is considered lean and is especially relevant for those children who have digestive problems or are overweight.

Cheese soup for older children

Children from two years old can enjoy a delicious pumpkin puree soup for children, the recipe of which contains cheese. For this reason, it turns out to be brighter in taste.

To prepare you need to take:

500 grams of pumpkin;
two small potato tubers;
250 ml of water, if you want a thicker soup, then less;
two hundred ml of milk with a fat content of 2.5 percent;
50 grams of hard cheese;
a little salt if necessary;
greens to taste.

Vegetables are peeled and cut into small cubes. Place the water on the stove, bring to a boil, put the prepared vegetables in it and cook for about twenty minutes until tender. Then, together with the broth, they turn everything into puree.

Boil two hundred ml of milk, then pour into the soup, stir thoroughly with a spoon. Before serving, place a handful of finely grated cheese on a plate and sprinkle with herbs. Kids really like this soup, as it combines creamy and spicy notes.

Cream soup with cheese and herbs

Appetizing children's pumpkin puree soup with cheese is a healthy dish that is introduced into the diet of children aged 2 years and above. It contains vegetables rich in fiber and vitamins: potatoes and pumpkin. If desired, they can be supplemented with ingredients such as zucchini, cauliflower and carrots. The soup is hearty, but not heavy on the stomach. It improves intestinal function and is ideal for a regular and low-calorie menu.

You will need:

½ kg. pumpkins;
2 medium sized potatoes;
200-250 ml. water;
200 ml. milk;
50 g cheese;
greens to taste.

Preparation:

Peel the pumpkin and potatoes and cut them into cubes. After this, 200-250 ml are added to them. water, put on fire and boil until tender (15-20 minutes).
Boiled vegetables, together with the remaining liquid, are turned into puree. To do this, you can use a spoon, masher or blender (whatever you have on hand).
Boil 200 ml. milk, then add it to the prepared puree and mix thoroughly.
The finished soup is served hot, adding grated cheese and fresh herbs for taste and aroma.

If the puree soup is being prepared for children 4-5 years old and older, you can add a little nutmeg or ginger. First, they are slightly simmered in olive oil, and then added to the finished dish.

Soup with egg yolks

This dish is great for adults too. Children under one year old are prepared according to a specific recipe. For older people, you can add milk or cream. To prepare you need to take:

one hundred grams of pumpkin, only pulp without skin;
one hundred grams of carrots;
one hundred grams of potatoes;
a slice of onion, about a quarter of a head;
two yolks.

To begin with, all vegetables are cut into arbitrary pieces and boiled in a small amount of water. Boil the eggs until hard-boiled, select the yolks. Add yolks to vegetables and prepare puree. A blender will help with this. If necessary, add a little water. Serve warm.

Pumpkin soup with turkey broth

This delicious dish can be prepared from the following ingredients:

300 grams of turkey fillet;
Four potatoes;
500 grams of pumpkin;
50 grams of butter;
a little salt;
100 ml cream with 10 percent fat content. Can be replaced with milk.

First, pour water into the pan to cover the meat. Boil and cook after boiling for another thirty minutes. Drain the broth. Add more water and cook for forty minutes.

Vegetables are peeled and cut into cubes. Boil in broth, removing the meat. After forty minutes, everything in the broth is pureed using a blender. Add cream and mix again.

The meat is cut into cubes, the size depends on the desire of the cook. Simmer turkey pieces over low heat with butter. Season the soup with salt and add pieces of meat. Serve when the soup reaches a comfortable temperature. This version of the first course contains pieces of meat, so it is prepared for children aged two years and older. Kids really like the beautiful color and creamy taste.

Pumpkin is undoubtedly a very healthy product. Puree from it can be given to children, as it helps digestion and strengthens the body of children. One of the most popular pumpkin recipes is creamy soup. Thanks to its consistency, even very small children can eat this dish. And everyone likes the taste of this dish with the right pumpkin. For children over two years old, you can prepare more complex options, for example, with pumpkin seeds or cream. Many recipes are also suitable for adults.

As soon as we hear the word “pumpkin,” we immediately remember Cinderella, who rode to the prince in a pumpkin carriage.

And this is not at all surprising, because an American farmer was able to grow a pumpkin weighing 900 kilograms, from such a pumpkin you can easily make a carriage.

Pumpkin has been known since time immemorial; American Indians loved to fry pieces of pumpkin over a fire, African tribes baked pumpkin, Russians cooked aromatic porridge with millet, and Ukrainian girls gave pumpkin to a suitor for whom they had no intention of reciprocating.

Growing pumpkins is not at all a troublesome task, which is why modern gardeners love this crop and grow dozens of different varieties of pumpkins.

I would divide pumpkin into several types:

hard-bark
is a pumpkin that was grown by our ancestors; the fruit grows from 5 to 80 kg;
nutmeg
is a more whimsical type of pumpkin, grows most often in the southern territories, but is very aromatic in taste;
large-fruited
- this pumpkin differs from the hard-bark pumpkin in its impressive size;
decorative
- this pumpkin is grown for decoration and to create compositions.

Benefits and harms

Modern chefs prepare many dishes from pumpkin, but pureed soups are especially useful.

Attention - this is useful! Pumpkin puree soup is especially useful in winter, as it contains a large amount of vitamin D, which we lack due to lack of sunlight.

Be careful! Carotene, which is contained in pumpkin, is a strong allergen and can cause an allergic reaction.

To prepare soups, it is better to choose hard-bodied pumpkin of the “Dachnaya” or “Rossiyanka” variety or large-fruited pumpkin of the “Gribovskaya” variety.

When choosing pumpkin for soup, pay attention to the density of the pumpkin pulp; it should not be juicy, but slightly mealy.

When choosing a pumpkin at the market or in a store, be careful.

The pumpkin stalk should be dry and free of mold.
The pumpkin skin should not be too hard; hard skin is a sign of old age.
The pumpkin should be free of spots; if the pumpkin is covered in spots, it may have a moldy taste.

If you are not buying a whole pumpkin, inspect the cut edges of the pumpkin; they should not be soft and slippery, and the seeds should not be covered with mold.

Find out how many calories are in pumpkin puree soup from the recipe below.

Difficulty level: easy.
Calorie content: 40 kcal per 100 g.
Number of servings: 4.
Time of use: lunch.
Method of preparation: boiling.

Main ingredients:

pumpkin – 1 kg;
onion – 200 gr.;
carrots – 150 gr.;
cream – 300 gr. (fat content not less than 20%);
vegetable oil;
salt;
pepper.

Additional Ingredients:

crackers;
pumpkin seeds.

Finely chop the onion.
Grate the carrots on a coarse grater.
Peel the pumpkin and cut into cubes.
Pour vegetable oil into a saucepan (3-4 liters) and sauté the onion until transparent.
Add carrots to the onion and lightly fry.
Add the pumpkin, stir and add water until the vegetables are covered by 1 cm.
After boiling, cook for 15-20 minutes. Salt and pepper. Important! Vegetables are salted shortly before the end of cooking.
Grind with a blender, add cream, bring to a boil and immediately remove from heat.

Important!

Do not let the soup boil for a long time, as the cream may curdle and the beneficial substances will lose their properties.

Before serving, add homemade croutons and garnish with pumpkin seeds.

Homemade crackers are very easy to prepare - cut the loaf into cubes and dry in a dry frying pan until a crust forms. If you want to make pumpkin puree soup with cream, go to, you can prepare it from a variety of vegetables with.

Watch the video to prepare the puree soup:

There are several options for pumpkin soups that can be classified as especially vitamin-rich; depending on the combination of ingredients, you can achieve different results.

If you want to stop the aging process, saturate your body with vitamin D and enrich it with iodine, then puree soup with pumpkin, celery and pine nuts is for you.

Difficulty level: easy.
Number of servings: 4.
Time of use: lunch.
Method of preparation: boiling.

Main ingredients:

pumpkin – 500 gr.;
petiole celery – 300 gr.;
water – 0.5 l.;
onion – 1 head;
garlic – 1 clove;
cheese – 100 gr.;
pine nuts – 2 tbsp.

Additional Ingredients:

toast;
greenery.

Peel and cut the pumpkin and celery into small cubes.
Fill with water and put on fire. Cook until done. Important! Celery should be placed in the pan 10-15 minutes later than pumpkin.
Sauté finely chopped onion and garlic until golden brown.
Combine pumpkin with fried vegetables and grind with a blender.
Add finely grated cheese to the pan, wait until it melts and remove from heat. For this soup, the ideal option is Brie or Parmesan cheese, but if you only have processed cheese at home, you can add that too, it will just taste creamier .
Fry pine nuts in vegetable oil, finely chop the greens.
Sprinkle the soup with croutons, pine nuts and herbs.

If you want your cholesterol levels to be in order, your blood vessels to be strong and elastic, and your brain to work properly, then you need to eat red fish, which contains unique Omega-3 fatty acids.

You will learn how to prepare vitamin puree soup from the video:

Cooking time: 30 - 40 minutes.
Difficulty level: easy.
Number of servings: 4.
Time of use: lunch.
Method of preparation: boiling.

Main ingredients:

pumpkin – 300 gr.;
celery root – 300 gr.;
onion – ¼ onion;
leek – 100 gr.;
salmon (or any other red fish) - 150 gr.;
garlic – 1 clove;
olive oil – 2 tbsp. l.

Additional Ingredients:

thyme;
greenery;
Sesame oil.

Cut all vegetables into small cubes.
Heat olive oil in a saucepan, you can add a small piece of butter, add thyme and garlic.

If, when frying vegetables, you add a little butter to vegetable oil, the vegetables will not burn, but will acquire a pleasant golden hue, and the taste of the dish will be more delicate.

Fry until golden brown, add a little water and cook until done.
Grind with a blender if you want to achieve homogeneity, or crush with a masher if you like to have pieces of vegetables. Add salt.
Add the fish cut into pieces and cook for 5 minutes.
Add herbs and add a few drops of sesame oil.

Many doctors recommend eating pumpkin raw, especially for pregnant women, but we are not used to taking this vegetable raw, so we recommend dietary or lean pumpkin puree soup; it does not contain high-calorie ingredients, but is able to retain maximum nutrients.

Cooking time: 20-30 minutes.
Difficulty level: easy.
Number of servings: 4.
Time of use: lunch.
Method of preparation: boiling.

Main ingredients:

pumpkin – 500 gr.;
onion – 1 head;
carrots – 1 pc.;
tomato – 1 pc.;
bell pepper – 1 pc.;
garlic – 2 cloves.

Additional Ingredients:

curry;
greenery.

Cut the vegetables into small cubes and place in a saucepan.
Fill with water 1 cm above the vegetables and cook until tender.
Salt and blend in a blender until pureed.
Vary the thickness by adding water, add garlic and curry and simmer for 5-10 minutes over low heat.

Important!

You can vary the thickness of the soup with skim milk.

On the adult menu, unfortunately, pumpkin is not the most popular vegetable, but our children begin their acquaintance with vegetables with zucchini and pumpkin. Read more about dietary puree soup.

Watch a useful video of preparing diet pumpkin puree soup:

Never cook for your child in advance; soup should be prepared for one serving.

Ingredients:

pumpkin – 50-70 grams;
rice - 1-2 tbsp. l.

Pay special attention to the freshness of the product you are going to cook from.

After all, it is very important that the child does not get poisoned under any circumstances.

Boil the pumpkin in water, add boiled rice, cook for 5 minutes and puree with a blender.

If the mixture turns out to be thick, you can add a little breast milk, formula or water.

Important!

Do not add whole milk unless your baby is accustomed to it.

The recipe for pureed pumpkin soup for a child after one year is significantly different from the previous recipe. At this age, we can already cook soup with chicken broth for our child.

Ingredients:

pumpkin – 70 grams;
rice - 1-2 tbsp. l.;
chicken broth - 250 ml glass;
piece of boiled chicken – 50 gr.

Cook the chicken broth and boil the rice in it.
When the rice is almost ready, add the pumpkin and cook until done.
Grind in a blender until pureed.

It’s better not to add salt!

Low-calorie pumpkin can be combined with not quite ordinary products; such combinations are suitable for those who tirelessly monitor the slimness of their figure.

How to prepare healthy soup for a one-year-old child, watch the video:

Cooking time: 30 - 40 minutes.
Difficulty level: easy.
Number of servings: 4.
Time of use: lunch.
Method of preparation: boiling.

Main ingredients:

pumpkin – 600 gr.;
water – 1 liter;
onions – 2-3 pcs.;
fresh ginger – 2 cm;
cream – 100 gr.;
butter – 50 gr.;
shrimps.

Additional Ingredients:

greenery;
potato.

Cut the vegetables into cubes, throw them into boiling water and boil until tender.

Cooking time: 15-20 minutes.

Bring to a puree using a blender.
Add salt, cream, butter, ginger, bring to a boil and immediately turn off.
Decorate with boiled shrimp and herbs.

Making shrimp puree soup is very simple, as shown in the video:

If your diet does not allow you to eat potatoes, then you need to exclude them from the recipe, adding pumpkins according to the weight of the potatoes.

Puree soups can be prepared from any vegetables that you like: from or cabbage, from, with, even from.

Varieties of the recipe

Classic pumpkin

Difficulty level: beginner.
Cooking time: 30 minutes.
Category: lunch, dinner.
Cooking method: stewing, boiling.
Number of servings: 3.

100 grams of ready-made pumpkin puree soup for children contains:

65 kilocalories;
2.5 grams of protein;
3 grams of fat;
7 grams of carbohydrates.

Main ingredients:

pumpkin 500 grams;
red lentils 100 grams;
celery stalk 1 piece;
1 carrot;
garlic 2 cloves;
boiling water 1 liter;
loaf 2-3 slices;
olive oil 3 tbsp. spoons.

Additional components that may be needed for decoration and serving:

Cream 20% 100 ml.
Greens (parsley, dill) to taste.

From words to action - let's start preparing pumpkin puree soup for children from 2 years old and even from one year old!

Cooking method:

Prepare the ingredients. Peel the pumpkin from the hard skin and cut it into cubes.
Cut carrots, celery and onion into large cubes. Crush the garlic cloves.
In a saucepan, sauté onion and garlic in oil until golden brown.
Once golden brown, add the remaining vegetables to the pan. Simmer for 5-7 minutes.
Rinse the lentils and add to the pan.
Mix everything and simmer for 5 minutes. Then pour boiling water and cook for 10-15 minutes.
Remove from heat and use a blender to puree until it forms a puree.
Pour in most of the cream, stir, heat on the stove without bringing to a boil.
Cut the loaf into cubes, fry in the oven or frying pan until crispy.
Serve with crackers, garnished with herbs and remaining cream.

How to make baby pumpkin soup, watch the video:

Turkey

Difficulty level: beginner.
Cooking time: 30 minutes.

Category: lunch, dinner.

Method of preparation: boiling.

Number of servings: 3.

100 grams of the finished dish contains 31.5 kilocalories.

3.2 grams of protein.

2 grams of fat.

18 grams of carbohydrates.

Main ingredients:

Turkey fillet 2 pieces.
Potatoes 2-3 pieces.
Onions 1 piece.
Carrots 1 piece.
Cauliflower 10-12 inflorescences.
Broccoli 10-15 inflorescences.

Additionally, you can add herbs (parsley, dill) to taste.

Cooking method:

Cook the turkey. Place in boiling water for 20 minutes and drain the broth. Fill with water again and cook for 30 minutes. Remove the meat to a plate and let cool.
Place coarsely chopped vegetables into the broth until cooked.
Add cabbage and broccoli florets and cook for another 5 minutes.
Slice the turkey into the soup and let it simmer for another 5 minutes. Turn off and cool.
Take a blender and grind everything.

Cooking turkey soup for children is shown in the video: