Pumpkin soup-puree with cream
4 servings
70 minutes
Pumpkin cream soup is a true autumn treat that warms the soul and body. This recipe has deep roots in Russian cuisine, where seasonal vegetables and delicate creams create a perfect harmony of flavors. Roasted pumpkin takes on caramel notes, while fragrant pepper and cinnamon add a subtle aroma. The creamy texture with the light sweetness of pumpkin makes this soup exquisite and cozy. Served with roasted seeds and fresh parsley, it adds textural variety. It is perfect for family lunches, especially in cold weather, filling the home with warmth and autumn aromas.
1
Cut the pumpkin, remove the seeds with a spoon, cut the pumpkin into wedges, rinse the seeds, dry them and roast in a dry pan.
- Pumpkin: 1000 g
- Vegetable broth: 200 ml
2
Preheat the oven to 200°C. Line a baking tray with several layers of parchment paper. Coat the chopped pumpkin with olive oil, season with salt, freshly ground black pepper, and cinnamon. Place the pumpkin on the tray and bake for 35 to 55 minutes, checking during the baking process.
- Pumpkin: 1000 g
- Salt: to taste
- Ground allspice: to taste
3
In a small pot, melt butter over medium heat. Add finely chopped onion, garlic, and parsley, and cook until soft.
- Butter: 20 g
- Red onion: 1 piece
- Garlic: 1 clove
- Parsley: 0.5 bunch
4
Use a spoon to separate the pumpkin from the skin, and place the flesh in the pot with the contents. Stir. Pour in the broth and stir again until smooth.
- Pumpkin: 1000 g
- Vegetable broth: 200 ml
5
Add cream and repeat the process. Use a blender to puree until ready. Serve garnished with pumpkin seeds and parsley.
- Heavy cream: 200 g
- Parsley: 0.5 bunch
- Pumpkin: 1000 g
6
Enjoy your meal.