Creamy Pumpkin Cream Soup
4 servings
20 minutes
Creamy pumpkin cream soup is a delicate and warming dish from European cuisine. Its soft, velvety flavor unfolds with the combination of sweet pumpkin, savory onion, and garlic, while cream adds an exquisite creamy texture. This soup is perfect for autumn evenings when you crave warmth and coziness. In Europe, it is often served with crispy bread or croutons, and pumpkin seeds add a pleasant nutty note. In cooking, it is considered versatile — it can be served as a light first course or as a refined treat on a festive table. This soup not only delights the taste but is also rich in beneficial substances due to the pumpkin's abundance of vitamins and antioxidants.
1
Heat vegetable oil in a pot. Sauté chopped onion and garlic until soft.
- Onion: 1 head
- Garlic: 1 clove
- Vegetable oil: 2 tablespoons
2
Chop the pumpkin finely, add it to the onion, and sauté for 2-3 minutes. Add water and salt. Cook over medium heat for 10 minutes until the pumpkin is soft. Blend the soup until smooth and stir in the cream. Put it back on the heat and bring to a boil.
- Pumpkin: 400 g
- Onion: 1 head
- Water: 1.5 glass
- Salt: to taste
- Single cream 10% fat: 100 ml
3
Pour into plates and garnish with pumpkin seeds.
- Pumpkin seeds (pepitas): 20 g
