Pumpkin cream soup with seeds
10 servings
40 minutes
Pumpkin cream soup with seeds is a true embodiment of comfort in Italian cuisine. Its velvety texture, gentle sweetness of pumpkin, and subtle creamy notes create a harmonious balance of flavors. Pumpkin seeds add a pleasant textural contrast, while smoked bacon gives it a piquant touch, making the dish richer. This soup is known for its ability to warm and provide a sense of homey warmth. It is perfect for autumn evenings or festive lunches and pairs wonderfully with fresh bread and aromatic herbs. In Italy, it is often prepared in family circles, turning the cooking process into a tradition. Due to its delicate flavor and simplicity of preparation, this soup remains a popular choice among comfort food enthusiasts.
1
Wash the pumpkin, remove the seeds and skin.
- Pumpkin: 1 kg
2
Cut into large pieces.
3
Place a large pot on the stove and pour some oil at the bottom (sunflower, olive — it doesn't matter what anyone likes, the main thing is that it's odorless).
- Olive oil: 20 ml
4
Sauté the onion until golden.
- Onion: 1 piece
5
Then add all the pumpkin, sprinkle with sugar, and fry over high heat for five to seven minutes, stirring constantly to prevent the onion and pumpkin from burning.
- Pumpkin: 1 kg
- Sugar: 1 tablespoon
6
Add water, salt, pepper, and spices to the pot, bring to a boil, reduce heat, cover, and let it simmer for about twenty to twenty-five minutes.
- Water: 1.5 l
- Spices: to taste
7
While the pumpkin is boiling, fry the bacon until crispy. You can cut it into pieces or fry it in slices.
- Smoked bacon: 200 g
8
Turn off the soup and blend it into puree with an immersion blender.
9
Pour into a plate, place bacon on top, and sprinkle with seeds.
- Smoked bacon: 200 g
- Pumpkin seeds: 50 g