Cream soup with pumpkin and leek

3 servings

35 minutes

Pumpkin and leek cream soup is an exquisite dish of French cuisine that impresses with its delicate flavor and velvety texture. Pumpkin, as one of the main ingredients, adds a light sweetness to the soup, while leek contributes a subtle spicy note. This soup warms on cold days and provides a sense of coziness, perfectly pairing with sour cream and fresh parsley. The French are known for their love of refined flavor combinations, and this cream soup is a great example of that. Easy to prepare, it can serve as the basis for an elegant dinner or a light nutritious lunch. With nutmeg and black pepper enhancing its taste depth and richness, while potatoes and carrots add pleasant density. Serve hot to reveal the full range of aromas.

Energy value per serving

• Calories: 130.7
• Proteins: 4.5g
• Fats: 1.7g
• Carbohydrates: 28g

Ingredients

• Pumpkin: 150 g
• Leek: 150 g
• Onion: 1 head
• Potato: 200 g
• Carrot: 80 g
• Ground black pepper: to taste
• Nutmeg: to taste
• Salt: to taste
• Chopped parsley: 1 tbsp
• Garlic: 2 clove
• Sour cream: 1 tbsp
• Ground chili pepper: pinch

Cooking steps

1. Cut all vegetables into medium-sized cubes.

   Required ingredients:

   • Pumpkin: 150 g
   • Leek: 150 g
   • Onion: 1 head
   • Potato: 200 g
   • Carrot: 80 g

2. Fry them in vegetable oil for 5–7 minutes, add garlic.

   Required ingredients:

   • Garlic: 2 cloves

3. Add 1 liter of water. When the vegetables boil, add the spices. Cook for another 15 minutes.

   Required ingredients:

   • Ground black pepper:  to taste
   • Nutmeg:  to taste
   • Salt:  to taste

4. Add chopped parsley.

   Required ingredients:

   • Chopped parsley: 1 tablespoon

5. Chop the obtained mass with a blender.

6. Serve hot with a spoonful of sour cream and a sprig of parsley.

   Required ingredients:

   • Sour cream: 1 tablespoon
   • Chopped parsley: 1 tablespoon