Pumpkin cream soup with croutons and pumpkin seeds
8 servings
60 minutes
Pumpkin cream soup with croutons and pumpkin seeds is the embodiment of autumn coziness and harmony of flavors. Its delicate, velvety texture wraps you in warmth, while the light sweetness of pumpkin perfectly complements the spicy notes of sautéed onions and rich vegetable broth. This soup gained popularity in European cuisine due to its simplicity and rich taste. The composition is completed by crispy croutons and aromatic pumpkin seeds, adding a pleasant contrast of textures. This soup not only warms you in cold weather but also serves as a source of vitamins and nutrients. It is ideal for cozy family dinners or as a light lunch, complemented by fresh herbs or a drizzle of olive oil.
1
In a pot, heat half of the olive oil over medium heat. Add finely chopped onion and sauté until soft for 5 minutes, without letting it brown.
- Olive oil: 4 tablespoons
- Onion: 2 heads
2
Peel the pumpkin and remove the seeds, then cut it into small pieces. Add to the onion and sauté for 8-10 minutes until the pumpkin starts to soften and brown, stirring occasionally.
- Pumpkin: 1 kg
3
Pour in the broth, add salt and pepper. Bring to a boil, reduce the heat, and cook for 10 minutes until the pumpkin is very soft.
- Vegetable broth: 700 ml
- Peeled pumpkin seeds: to taste
- Cream 40%: 150 ml
4
Pour in the cream, bring to a boil, remove from heat, and blend with a hand blender until pureed.
5
While the soup is cooking, cut the crust off the bread. Break the crumb into small pieces or cut into cubes. Heat the remaining olive oil in a pan and fry the bread pieces until crispy. Add a handful of seeds and lightly toast.
- Olive oil: 4 tablespoons
- Whole wheat bread: 4 pieces
- Peeled pumpkin seeds: to taste
6
Pour the soup into bowls, sprinkle with seeds and croutons on top.
- Peeled pumpkin seeds: to taste