Pumpkin soup with butter
8 servings
60 minutes
Pumpkin soup with butter is a cozy and warming dish from American cuisine. Its rich velvety flavor comes from the combination of sweet pumpkin, creamy textures, and aromatic spices like curry. Sautéed onions and carrots add depth to the taste, while butter gives it a special softness. This soup is perfect for autumn evenings or when you crave something gentle and warming. Serving it with croutons, soft cheese, and fresh basil makes it even more exquisite. Light yet rich, it pairs wonderfully with crusty bread and a glass of white wine. Its simplicity in preparation makes it accessible even for beginner cooks, while its versatility allows for flavor adaptation to personal preferences.
1
Chop the onion finely and sauté it in butter until soft.
- Onion: 200 g
- Butter: 20 g
2
Grate the carrot on a medium grater and add it to the onion, sauté lightly. In the end, add spices (including curry).
- Carrot: 150 g
- Curry: 1 teaspoon
- Ground black pepper: to taste
- Salt: to taste
3
Add the pumpkin and pour boiling water over it - enough to cover the pumpkin. Bring to a boil and cook for 15-20 minutes - until the pumpkin is completely soft.
- Pumpkin: 1 kg
4
Remove the soup from the heat, drain excess liquid (as you wish) if you don't want the soup to be watery.
5
Blend the soup into puree with a blender
6
Warm the cream in the microwave (10-20 seconds) and add it to the soup
- Cream: 200 g
7
Serve with croutons, soft cheese, and basil