Pumpkin puree soup with cream
8 servings
60 minutes
Pumpkin cream soup is a refined dish of Italian cuisine that combines the tenderness of pumpkin with a rich creamy flavor. The origins of this recipe trace back to Tuscan villages where pumpkin was an accessible and nutritious product. Roasted pumpkin gives the soup a deep caramel hue, while cream and Parmesan cheese make it truly velvety. Oregano and basil add Mediterranean notes, while pine nuts provide a light spiciness. It's an ideal choice for cozy autumn evenings or festive dinners. The dish can be complemented with chicken or turkey for added heartiness. When serving, garnish with a drizzle of olive oil and enjoy the harmony of flavors that evoke warm memories of sunny Italy.
1
Peel the pumpkin, cut it into small pieces, drizzle with olive oil, and send it to the oven for 30 minutes.
- Pumpkin: 1 kg
- Extra virgin olive oil: to taste
2
In a saucepan, mix melted butter and olive oil, sauté onion and carrot.
- Butter: 20 g
- Extra virgin olive oil: to taste
- Onion: 1 piece
- Carrot: 1 piece
3
Bring the vegetable broth to a boil, add the pumpkin and vegetables from the pan. Cook for about 20 minutes.
- Vegetable broth: 2 l
- Pumpkin: 1 kg
- Onion: 1 piece
- Carrot: 1 piece
4
Blend everything into a puree to get a base for the soup. Add spices to taste.
- Sea salt: to taste
- Ground black pepper: to taste
- Oregano: to taste
- Basil: to taste
5
Now a bit of fantasy: I added cream, pine nuts, and parmesan. You can add poultry meat: chicken or turkey.
- Cream 25% fat: 200 ml
- Pine nuts: 30 g
- Parmesan (Parmigiano Reggiano): 50 g
6
You can garnish with olive oil when serving.
- Extra virgin olive oil: to taste
