Pumpkin cream soup with herbs
8 servings
30 minutes
Pumpkin cream soup with herbs is a delicate and aromatic dish of European cuisine that warms and delights with its rich flavor. The recipe's origins trace back to French and Italian traditions, where pumpkin is valued for its sweetness and velvety texture. In this soup, vegetables harmoniously combine to create a rich flavor profile: the sweetness of pumpkin, the slight acidity of tomato, and the freshness of herbs. Dill and parsley add bright herbal notes to the dish, while sautéed onion, carrot, and garlic provide deep aroma. The creamy consistency makes this soup perfect for cozy dinners. It can be served with crispy toasts or rye bread, complementing the dish's tenderness with a light crunchy texture.
1
We take a three-liter pot. We prepare the vegetables: peel the pumpkin and potatoes (and seeds) and cut them into cubes. Pour boiling water over the medium tomato to loosen the skin. Chop the parsley and dill.
- Pumpkin: 1 kg
- Potato: 2 pieces
- Tomatoes: 1 piece
- Parsley: 0.5 bunch
- Dill: 0.5 bunch
2
Finely chop the onion, carrot, and garlic, and sauté them with oil in a pot over medium-high heat.
- Onion: 1 piece
- Carrot: 1 piece
- Garlic: 1 clove
- Vegetable oil: 2 tablespoons
3
Add potatoes, mix, and pour in water.
- Potato: 2 pieces
- Water: 1.5 l
4
When the water boils, add pumpkin, reduce the heat slightly, and let it simmer for about 10 minutes, then add salt and cook until the potatoes are done.
- Pumpkin: 1 kg
- Water: 1.5 l
- Potato: 2 pieces
5
Peel the tomato, cut it into cubes, and add it to the soup. Cook for another 5 minutes.
- Tomatoes: 1 piece
6
We add parsley and dill, and sprinkle a little pepper.
- Parsley: 0.5 bunch
- Dill: 0.5 bunch
7
Blend the contents of the pot into a puree with a blender. Serve the soup hot with a parsley leaf.
- Parsley: 0.5 bunch