Pumpkin Cream Soup

4 servings

30 minutes

Pumpkin cream soup is the embodiment of coziness and gastronomic tenderness from the depths of European cuisine. Its velvety texture and sweet-spicy flavor make it an ideal choice for cool evenings. The history of this dish is linked to the tradition of using seasonal vegetables: pumpkin, rich in vitamins and natural sweetness, has long held a place in the hearts of chefs. The addition of brandy gives the soup a subtle noble note, while cream makes it especially soft and rich. Parsley brings a fresh contrast, and roasted pumpkin seeds add a crunchy texture. This soup not only warms but creates an atmosphere of homey comfort, filling the space with warmth and autumn aromas.

Energy value per serving

• Calories: 444.9
• Proteins: 10.1g
• Fats: 26.1g
• Carbohydrates: 34.5g

Ingredients

• Pumpkin: 1 kg
• Red onion: 1 head
• Garlic: 4 clove
• Chicken broth: 1 l
• Brandy: 100 ml
• Sugar: 2 tbsp
• Parsley: 20 g
• Butter: 50 g
• Olive oil: 20 ml
• Cream 35%: 100 ml
• Peeled pumpkin seeds: to taste
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Cut the pumpkin flesh into small cubes. Finely chop the onion and garlic.

   Required ingredients:

   • Pumpkin: 1 kg
   • Red onion: 1 head
   • Garlic: 4 cloves

2. In a deep saucepan, melt a piece of butter, add olive oil, and sauté the onion over medium heat until it reaches a soft caramel state. Then add garlic to the saucepan and fry until a strong garlic aroma emerges.

   Required ingredients:

   • Butter: 50 g
   • Olive oil: 20 ml
   • Red onion: 1 head
   • Garlic: 4 cloves

3. Then pour the pumpkin into a saucepan and fry it together with the onion and garlic, stirring constantly. As soon as the sides of the pumpkin cubes start to turn a brownish color, sprinkle the pumpkin with sugar, pour brandy into the saucepan, and simmer the vegetables for three minutes, stirring constantly. The intense evaporation of alcohol accelerates and enhances the flavor exchange process.

   Required ingredients:

   • Pumpkin: 1 kg
   • Red onion: 1 head
   • Garlic: 4 cloves
   • Sugar: 2 tablespoons
   • Brandy: 100 ml

4. Next, pour the broth into the saucepan, stir the contents, wait for the broth to boil, and then reduce the heat to minimum and cook for fifteen minutes.

   Required ingredients:

   • Chicken broth: 1 l

5. After that, add cream, chopped parsley, salt, and pepper. Remove from heat and use a blender to turn the soup into a homogeneous liquid mass.

   Required ingredients:

   • Cream 35%: 100 ml
   • Parsley: 20 g
   • Salt:  to taste
   • Ground black pepper:  to taste

6. Serve with roasted pumpkin seeds.

   Required ingredients:

   • Peeled pumpkin seeds:  to taste