Pumpkin puree soup for children 1.5. Creamy pumpkin soup “Orange sun in a plate. Cream soup with cheese and herbs

It is very important to gradually accustom a baby to various vegetables and fruits during his first year of life. And a mother needs to diversify the menu for her child so that every meal brings him not only pleasure, but also benefit. That's why we suggest you prepare pumpkin puree soup for children. In its preparation, not only pumpkin is used, but also potatoes, carrots and leeks. You should not add salt and spices to your baby. Their stomach and intestines are still quite sensitive and may react negatively to such additives; besides, salt is already found in small quantities in vegetables. For cooking pumpkin soup- puree, you need to use a blender so that all the ingredients are ground into a homogeneous mass, and the baby can easily eat it.

Ingredients for making Pumpkin puree soup for children

Step-by-step preparation with photos of Pumpkin puree soup for children

Serve your baby pumpkin soup room temperature in a colorful children's plate. Your baby will definitely love your culinary creation. Bon appetit!

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

I would divide pumpkin into several types:

• hard-barked– this is a pumpkin that was grown by our ancestors; the fruit grows from 5 to 80 kg;
• nutmeg– this is a more whimsical type of pumpkin, it grows most often in the southern territories, but it has a very aromatic 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.

1. The pumpkin stalk should be dry and free of mold.
2. The pumpkin skin should not be too hard; hard skin is a sign of old age.
3. 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.

1. Difficulty level: easy.
2. Calorie content: 40 kcal per 100 g.
3. Number of servings: 4.
4. Time of use: lunch.
5. 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.

1. Finely chop the onion.
2. Grate the carrots on a coarse grater.
3. Peel the pumpkin and cut into cubes.
4. Pour vegetable oil into a saucepan (3-4 liters) and sauté the onion until transparent.
5. Add carrots to the onion and lightly fry.
6. Add the pumpkin, stir and add water until the vegetables are covered by 1 cm.
7. After boiling, cook for 15-20 minutes. Salt and pepper.
   Important! Vegetables are salted shortly before the end of cooking.
8. 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.

9. 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.

1. Difficulty level: easy.
2. Number of servings: 4.
3. Time of use: lunch.
4. 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;
• green.

• 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, Brie or Parmesan cheese is ideal, but if you only have at home processed cheese, then you can add it, 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:

1. Cooking time: 30 - 40 minutes.
2. Difficulty level: easy.
3. Number of servings: 4.
4. Time of use: lunch.
5. 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;
• green;
• sesame oil.

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

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

3. Fry until golden brown, add a little water and cook until done.
4. 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.
5. Add the fish cut into pieces and cook for 5 minutes.
6. 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.

1. Cooking time: 20-30 minutes.
2. Difficulty level: easy.
3. Number of servings: 4.
4. Time of use: lunch.
5. 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;
• green.

1. Cut the vegetables into small cubes and place in a saucepan.
2. Fill with water 1 cm above the vegetables and cook until tender.
3. Salt and blend in a blender until pureed.
4. 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 helpful cooking video diet soup pumpkin puree:

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! Don't add whole milk, if your child is not 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– glass 250 ml;
• piece of boiled chicken – 50 gr.

1. Cook the chicken broth and boil the rice in it.
2. When the rice is almost ready, add the pumpkin and cook until done.
3. 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:

1. Cooking time: 30 - 40 minutes.
2. Difficulty level: easy.
3. Number of servings: 4.
4. Time of use: lunch.
5. 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:

• green;
• potato.

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

Cooking time: 15-20 minutes.

2. Bring to a puree using a blender.
3. Add salt, cream, butter, ginger, bring to a boil and immediately turn off.
4. 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.

Let's sum it up

Pumpkin is a very versatile vegetable that can be used in more than just soups. Pumpkin can be fried, baked, boiled with porridge, and even made into jam and safely used for weight loss.

The sunny color of pumpkin will help maintain high spirits during the snowy winter, a rich pumpkin harvest will delight any gardener, and the low calorie content of pumpkin will delight any young lady.

Cook with love! Bon appetit!

The amount of ingredients in this pumpkin puree soup for children is designed for 1 large serving or two small ones, each 170 ml in volume.

Wash and peel vegetables such as potatoes, carrots, onions and pumpkin well.

Cut the potatoes into small cubes - the smaller they are, the less time it will take to prepare the soup.

Finely chop half the onion too.

Do the same with carrots - the finer the cuts, the better.

Peel the pumpkin from rough skin, remove the seeds and also chop, like the previous vegetables.

Boil good purified drinking water in a saucepan. Place all the vegetables in boiling water, add a little salt and cook for 30 minutes over low heat. All vegetables should become soft and almost boiled.

Grind the boiled vegetables with the liquid into a puree. This can be done directly in the pan using the immersion foot of a blender, or carefully pour the contents of the pan into the blender bowl and puree the mixture there.

As soon as the mass becomes homogeneous, add a teaspoon olive oil cold pressed.

To serve, toast the pumpkin seeds in a frying pan until lightly golden brown.

Cool the pumpkin puree soup to a temperature suitable for consumption and you can feed the baby.

There is no need to add any cream or milk to pumpkin puree soup for small children under one year old.

If you are serving pumpkin puree soup to children aged 1 to 2 years, then you can add 100 ml of cream or milk to the pureed mixture, heat the soup on the stove, and then serve.

Give pumpkin seeds to children in limited quantities, due to their high fat content. From 1 to 2 years no more than 8-10 pcs. For older children, the amount can be increased slightly.

Does your child love pumpkin? I would like to offer to cook very tender and tasty milk pumpkin soup. The dish is intended for children from 1.5 years old, if they are not allergic to pumpkin.

Last week I once again tried to cook something new. We have a small supply of pumpkins, so using them generates the most interest. I liked it milk pumpkin soup from the site “Mom Cooks with Tema”.

When I first prepared it, at first glance it seemed too milky to me, because there is nothing substantial in it, like potatoes or meat. But I served it for lunch for both my son and myself. And only then I I realized how tasty and tender it is.

An excellent addition to it was white bread, cut into small cubes and placed in the middle of the plate.

We ate our portions with great pleasure and decided to periodically treat ourselves to this soup. Certainly, as the only type of food for lunch - there is too little of it. There must be more second course.

I'll be leaving again original recipe in proportions. In the original, the portion of soup is very large, rather designed for a large family. And since I cook food for my child only for one meal, and mostly only he eats such “children’s” food, we needed much less.

Necessary products (for 2 bowls of soup)

• pumpkin– 170 g.
• butter– 10 g.
• semolina– 13 years
• sugar– 5 g.
• milk– 500 ml.

How to prepare milk pumpkin soup for a child

1. Pumpkin (170 g.) cut into cubes.

Cut the pumpkin into cubes

Place it in a saucepan and fill it with water so that it completely covers the pumpkin.

Cook for 15 minutes and check with a fork for softness. If it pierces well, it’s ready.

2. Softened butter (10 g) and puree the finished pumpkin using a blender until the mixture is homogeneous.

Puree butter and pumpkin together

3. Let's cook 500 ml milk until it boils.

4. Pour into a saucepan with milk and pumpkin in a thin stream 13 g semolina and stir constantly.

From about 10 months of age, children can prepare pumpkin soup in broth with chicken or veal. You can also make it lean. This delicious dish Your child will like it, diversify his diet and benefit his health.

Pumpkin soup is very healthy for adults and children. In addition, pumpkin is hypoallergenic and is perfect for first feeding. To prepare, you don’t need to be a culinary ace; just follow the recommendations described below.

Classic soup

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

1. 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.
2. When the water boils, reduce the heat to low and cook the broth for 40 minutes.
3. 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.
4. After the broth boils, remove the foam, and at the very end add salt to taste.
5. 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.
6. 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.
7. 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. Ready dish can be seasoned with sour cream, milk or cream.

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

Cream soup with cheese and herbs

Appetizing baby pumpkin soup with cheese - healthy dish, which 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 such ingredients 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:

1. 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).
2. 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).
3. Boil 200 ml. milk, then add it to the prepared puree and mix thoroughly.
4. 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.

For the little ones

This puree soup can be given to children from 6 months to one year of age. The ingredients are simple, but the soup turns out very tasty, aromatic and the kids will definitely like it. The fat content of the soup is minimal, but the benefits are tangible, it gives a feeling of fullness. The dish is healthy, contains useful ingredients: fiber, vitamins and microelements.

To prepare pumpkin puree soup for children you will need:

• medium potato;
• carrots and pumpkin;
• small onion, a little fresh dill;
• 2 l. water;
• 200-250 ml. milk;
• slice white bread;
• 10 g butter and a little olive oil.

Cooking steps:

1. Dry a piece of bread in the oven, making sure that it turns into a cracker, but does not fry, but acquires a light golden hue.
2. Cut the carrots into small strips or grate them. Cut the potatoes and pumpkin into cubes and chop the onion.
3. Place the mixture in a high-sided frying pan, adding 1 tbsp. l. olive oil. Then add hot water until it just covers the vegetables.
4. Place the dishes on the fire and cook until done. After cooking, the vegetables are pureed.
5. Dilute the vegetable puree with milk, then put the mixture on low heat and bring to a boil, stirring constantly.

The finished dish is served with seasoning butter, dill and a slice of dried bread, crushed into crumbs.

Video recipe for pureed pumpkin soup

Cream soup with cream

This perfect recipe pumpkin soup for a 1 year old child. It is suitable for children under 1 year of age and older, but the youngest gourmets should not add spices and should put a minimum of oil. The fact is that they irritate the mucous membranes of the stomach and intestines. This negatively affects the body at a tender age and can cause flatulence and diarrhea. The soup turns out very tasty thanks to the cream that is added at the end. They give the dish a special color and consistency, and a pleasant milky taste.

You will need:

• 350 g pumpkin pulp;
• a couple of medium potatoes;
• small carrots;
• a couple of sprigs of dill;
• ¼ glass of water;
• a little salt for taste.

Cooking process:

1. Cut the potatoes, carrots and pumpkin into smaller pieces, mix and place the mixture in a bowl with high sides.
2. Pour the mixture with water, put on low heat and boil until tender.
3. When the components of the mixture are boiled, they are ground until smooth. After this, finely chopped greens are added and the mass is slightly warmed up again.
4. At the very end add salt.

If you are preparing cream soup for a child over 1 year old, you can add parsley root, celery root or parsnip to the vegetable mixture.

Video recipe for cream soup

Cream soup with yolk

A great simple recipe that is suitable for both children and adults. Children's pumpkin cream soup has a positive effect on the intestinal microflora, does not contain components that are difficult for digestion, but is tasty and satisfies hunger well. How to cook it?

To do this you need to take:

• 100 g pumpkin;
• 100 g carrots;
• ​100 g potatoes;
• ¼ small onion;
• 2 chicken yolks, preferably from domestic eggs.

Preparation:

1. Chop the vegetables and boil until tender.
2. Separately, hard-boil the eggs and separate the yolks.
3. After this, combine the vegetables and yolks and turn them into a homogeneous mass using a blender.
4. Dilute pumpkin puree with broth until smooth and creamy.

If cream soup is prepared for children over one year old and adults, you can make it with milk instead of broth, and add bay leaves when cooking vegetables.

With pumpkin seeds

This delicious and healthy soup You can pamper children starting from 7-8 months of age. It is simple and quick to prepare, yet has a surprisingly aromatic aroma and excellent taste. Creamy pumpkin soup for children will appeal to the youngest and older toddlers. An adult gourmet will enjoy a portion of this appetizing dish.

To prepare the dish you will need the following:

• medium diameter potatoes;
• small carrots;
• 250-300 g pumpkin pulp;
• half an onion;
• a teaspoon of olive oil;
• 250-270 ml. water;
• pumpkin seeds;
• a little salt for taste.

This amount of ingredients is enough to ensure that after preparation you get three normal servings of approximately 200 ml each. For a small child, you can use fewer ingredients.

How to cook:

1. Wash and peel the vegetables, then chop them as finely as possible.
2. Boil water in a vessel, then place the mixture there and simmer it all together for half an hour.
3. When the vegetables are boiled and soft, prepare a puree from them, without draining the water after cooking.
4. The result should be a delicate creamy mixture, to which olive oil is added.
5. Peel and lightly fry the pumpkin seeds, then chop and add to the soup, serving it to the table.
6. After adding milk or cream, the dish should be heated again over the fire, after which it is ready to serve.

If you are preparing pureed cream soup for babies over 12 months of age, you can add a little cream or milk at the very end. The little tomboy does not need these ingredients, they are harmful to his delicate digestive system and can cause indigestion or diarrhea. As for pumpkin seeds, only 2-3 are added to the smallest ones; when the child grows up to 2-3 years old, the quantity is increased to 7-10. The fact is that pumpkin seeds are fatty; they can cause digestive disorders in babies in the first year of life.

Interesting and simple recipes pumpkin soup for children can be practiced all year round. Soups with a delicate consistency and pleasant taste are ideal when it’s summer outside and you don’t want to overload your stomach. Appetizing dishes are relevant in winter and in the off-season, when you want to eat something hot to feel a pleasant warmth in your stomach.