Pumpkin and Bell Pepper Cream Soup

5 servings

70 minutes

Pumpkin and bell pepper cream soup is true culinary magic, combining the brightness of autumn vegetables with a delicate creamy texture. Originating in European cuisine, this soup has won the hearts of gourmets with its velvety consistency and rich, slightly sweet pumpkin flavor enhanced by roasted bell pepper aroma. Carrots and onions add depth to the dish, while cream brings softness and harmony. White pepper and nutmeg create a subtle spicy accent, making each spoonful special. It’s perfect for cozy family dinners or festive lunches, and serving it with crispy croutons adds a textural contrast. This cream soup is not just food; it's a warm hug on a cool day.

Energy value per serving

• Calories: 167.2
• Proteins: 6.6g
• Fats: 4.9g
• Carbohydrates: 32.9g

Ingredients

• Pumpkin: 1.5 kg
• Carrot: 2 g
• Sweet pepper: 2 pc
• Onion: 2 pc
• Cream 10%: 200 ml
• Salt: to taste
• Ground white pepper: to taste
• Nutmeg: pinch

Cooking steps

1. Fry diced pumpkin, carrot, and onion in vegetable oil.

   Required ingredients:

   • Pumpkin: 1.5 kg
   • Carrot: 2 g
   • Onion: 2 pieces

2. Roast the bell pepper, peel it, and add it to the other vegetables, then salt.

   Required ingredients:

   • Sweet pepper: 2 pieces
   • Salt:  to taste

3. Pour a small amount of water over the roasted vegetables and simmer until cooked.

4. Chop the vegetables with a blender until pureed. Add cream, season with white pepper and nutmeg. If the soup is too thick, it can be thinned with a little milk. Heat for another 5 minutes. Serve with croutons.

   Required ingredients:

   • Cream 10%: 200 ml
   • Ground white pepper:  to taste
   • Nutmeg:  pinch