Pumpkin cream soup with potatoes and pumpkin seeds

3 servings

40 minutes

Pumpkin cream soup with potatoes and pumpkin seeds is a cozy, velvety dish that brings warmth to autumn evenings. Inspired by American culinary traditions, it combines the natural sweetness of pumpkin with the tenderness of mashed potatoes, creating a harmony of flavors. Subtle nutty notes of nutmeg and roasted seeds add zest, transforming simple ingredients into an exquisite gastronomic delight. This soup is an ideal choice for a warming dinner or festive feast, easily pairing with crusty bread and fresh herbs. Its velvety texture envelops the taste in soft tenderness while the seeds provide an elegant contrast. This soup is not just food; it's true culinary art that unites simplicity and depth of flavor.

Energy value per serving

• Calories: 222
• Proteins: 9.2g
• Fats: 10.9g
• Carbohydrates: 25.9g

Ingredients

• Pumpkin: 500 g
• Potato: 150 g
• Milk: 200 ml
• Salt: 5 g
• Peeled pumpkin seeds: 40 g
• Ground nutmeg: 10 g

Cooking steps

1. We peel the pumpkin and cut it into pieces (about two centimeters).

   Required ingredients:

   • Pumpkin: 500 g

2. Fill the pumpkin with water so that it slightly covers the vegetables and cook until ready. Blend the cooked pumpkin into a puree.

   Required ingredients:

   • Pumpkin: 500 g

3. Peel the potatoes and simmer them in 100 ml of milk with a pinch of salt. Mash the cooked potatoes into a puree.

   Required ingredients:

   • Potato: 150 g
   • Milk: 200 ml
   • Salt: 5 g

4. We roast pumpkin seeds in a pan (without oil).

   Required ingredients:

   • Peeled pumpkin seeds: 40 g

5. Combine the prepared mixture of pumpkin and potato in a pot, add the remaining milk (100 ml), and heat to serving temperature.

   Required ingredients:

   • Pumpkin: 500 g
   • Potato: 150 g
   • Milk: 200 ml

6. Serve in a soup bowl or plates, sprinkle with seeds and nutmeg.

   Required ingredients:

   • Peeled pumpkin seeds: 40 g
   • Ground nutmeg: 10 g