Creamy Pumpkin Soup
4 servings
35 minutes
Creamy pumpkin soup is a delicate and velvety dish with a rich flavor. Its roots trace back to Latin American cuisine, where pumpkin is widely used in traditional recipes. This soup warms with its soft creamy taste, highlighted by aromatic notes of nutmeg and fresh mint. The combination of pumpkin with carrots and onions provides natural sweetness, while chicken broth adds depth of flavor. The composition is completed by delicate cream and cottage cheese, giving the soup a special silkiness. It can be served as a refined first course, complemented by crispy toasts or fresh bread. It is perfect for autumn evenings when one seeks comfort and warmth.
1
Peel the onion and carrot. Chop the onion finely, grate the carrot.
- Onion: 2 heads
- Carrot: 1 piece
2
Heat olive oil in a pot and sauté the vegetables over medium heat, stirring, for about 7-8 minutes.
- Olive oil: 3 tablespoons
- Onion: 2 heads
- Carrot: 1 piece
3
Then add diced pumpkin, sauté everything together for 10 minutes, pour in the broth, bring to a boil, and cook until the pumpkin is ready.
- Pumpkin: 400 g
- Chicken broth: 1.5 l
4
Blend the ready soup until creamy, place it on the stove and bring to a boil, reduce the heat, add cream, season with salt, pepper, and nutmeg, and keep on low heat for 3-4 minutes.
- Cream 23%: 200 ml
- Salt: to taste
- Ground black pepper: to taste
- Nutmeg: pinch
5
Then cover the pot with a lid and let the soup steep for 10-15 minutes.
6
Pour the ready cream soup into bowls, add a spoonful of soft cream cheese to each bowl, and garnish with mint leaves.
- Cottage cheese: 2 tablespoons
- Fresh mint: 1 stem