Pumpkin Soup with Parmesan and Cinnamon
8 servings
30 minutes
Pumpkin soup with parmesan and cinnamon is a cozy autumn dish that warms the soul and delights the taste buds. Its roots trace back to American cuisine, where pumpkin holds an important place in seasonal recipes. The delicate pumpkin puree enriched with butter and chicken broth acquires a rich velvety flavor. The addition of cinnamon gives the soup warm spicy notes, while sugar enhances the natural sweetness of the pumpkin. The finishing touch is grated parmesan – it adds a salty-creamy hint and makes the texture richer. This soup is perfect for cool evenings; it can be served as a standalone dish or as an exquisite appetizer before the main meal. The aromatic spice and creamy consistency make it a favorite autumn recipe for many gourmets.
1
Boil the pumpkin and blend it until smooth. (Canned puree can be used.)
- Pumpkin: 450 g
2
Melt butter in a pot over low heat, add finely chopped onion, and sauté until it becomes transparent.
- Butter: 100 g
- Onion: 1 piece
3
Add pumpkin puree and chicken broth to the pot. Bring the mixture to a boil.
- Pumpkin: 450 g
- Chicken broth: 500 ml
4
Reduce the heat and pour milk into the soup.
- Milk: 2 glasss
5
Pour the mixture of sugar, spices, and corn flour into the pot in a thin stream, stirring thoroughly to avoid lumps.
- Sugar: 0.3 glass
- Ground cinnamon: 0.3 teaspoon
- Corn flour: 2 tablespoons
- Salt: to taste
- Ground nutmeg husk: pinch
- Ground black pepper: to taste
6
Continue to boil for another 5 minutes.
7
Serve hot with grated parmesan.
- Grated Parmesan cheese: 7 tablespoons