Fragrant pumpkin cream soup with seeds
4 servings
30 minutes
Aromatic pumpkin cream soup with seeds is a delicate and velvety dish from European cuisine. Its history roots in traditional autumn recipes when pumpkin becomes the main character of culinary delights. The sweet taste of pumpkin harmoniously combines with the mild spiciness of garlic and the zest of red onion. Cream adds tenderness, while pumpkin seeds provide texture and a subtle nutty note. This soup not only warms on cool evenings but also gives a sense of coziness and warmth. It is perfect for both everyday menus and festive tables, impressing guests with its rich flavor and elegant presentation.
1
In a saucepan, heat olive oil with butter, sauté finely chopped red onion until translucent, then add minced garlic.
- Olive oil IDEAL Classico: 20 ml
- Butter: 20 g
- Red onion: 0.5 piece
- Garlic: 2 cloves
2
Peel the pumpkin from the skin and seeds, cut into small cubes, add to the onion and garlic. Add sugar, salt, pepper, sauté for 3-4 minutes, then add 100 ml of water and cream and cook for 10-15 minutes.
- Pumpkin: 300 g
- Sugar: 2 teaspoons
- Salt: to taste
- Cream: 200 ml
3
Pour the soup into the blender, add parsley leaves, and blend.
- Parsley: 2 sprigs
4
Pour the soup into a bowl, garnish with pumpkin seeds and drops of extra virgin olive oil.
- Peeled pumpkin seeds: 20 g
- Olive oil IDEAL: to taste