Pumpkin Cream Soup
6 servings
15 minutes
Pumpkin cream soup is an exquisite dish of French cuisine, filled with warmth and comfort. Its velvety texture and rich flavor reveal a delicate blend of sweet pumpkin, aromatic red onion, and spicy garlic. A light note of brandy adds sophistication, while cream contributes softness and depth of flavor. This soup is especially good on cool autumn evenings, warming and delighting with its refined aroma. It is perfect as a standalone dish or a gentle start to dinner. Roasted pumpkin seeds finish the picture with a light crunch, adding textural variety. Pumpkin cream soup is not just food; it is a true gastronomic pleasure that will adorn any table.
1
Finely chop red onion and garlic and sauté in a deep skillet with butter. First the onion, and when it becomes soft — the garlic. Garlic is sautéed only until a strong aroma appears — no longer. Overcooked garlic is bitter.
- Red onion: 1 head
- Garlic: 6 cloves
- Butter: 100 g
2
Next, add the diced pumpkin flesh to the saucepan and sauté it with the onion and garlic, making sure nothing burns and stirring constantly.
- Pumpkin: 1 kg
3
Once the pumpkin softens slightly, easily determined by pressing with a spoon, pour brandy into the pan and fry for another five minutes until the alcohol evaporates.
- Brandy: 50 ml
4
Then pour chicken broth into the saucepan, add pepper, salt, sugar, and cook for another 5-7 minutes.
- Chicken broth: 1 l
- Ground black pepper: to taste
- Salt: to taste
- Sugar: 2 tablespoons
5
Blend the resulting mixture with low-fat cream and chopped parsley. Serve with roasted pumpkin seeds in a dry skillet.
- Cream: 200 ml
- Parsley: 20 g
- Pumpkin seeds (pepitas): 50 g
