Baked pumpkin cream soup with cranberries
10 servings
40 minutes
Roasted pumpkin cream soup with cranberry is a harmony of autumn flavors, combining the sweetness of roasted pumpkin with the tangy acidity of cranberry. The dish has roots in Russian culinary traditions where pumpkin has always been an important ingredient and forest berries complemented its rich taste. The soup's delicate texture is created by potatoes and cream, while aromatic sautéed vegetables add depth to its flavor. This soup warms during the cold season, filling one with comfort and enjoyment. Cranberries added before serving make the dish not only tasty but also visually appealing, adding bright accents. It is perfect as a standalone dish or a light addition to a main dinner and pairs well with fresh bread and herbs.
1
Wash all the vegetables.
2
Cut the pumpkin into large cubes, drizzle with vegetable oil, season with salt and pepper, and place in an oven preheated to 200 degrees for 25 minutes covered with foil. Remove the foil 10 minutes before it's done.
- Pumpkin: 1.5 kg
- Vegetable oil: 40 ml
- Salt: to taste
- Ground black pepper: to taste
3
Simultaneously chop the onion and carrot - sauté in vegetable oil until golden.
- Onion: 2 pieces
- Carrot: 2 pieces
- Vegetable oil: 40 ml
4
At this time, we boil the potatoes in salted water (3 liters).
- Potato: 3 pieces
- Salt: to taste
5
Add pumpkin and sautéed vegetables to the potato broth and blend.
- Pumpkin: 1.5 kg
- Onion: 2 pieces
- Carrot: 2 pieces
- Potato: 3 pieces
6
At the end, we add cream and bring the soup to a boil.
- Whipping cream 33%: 150 ml
7
We add cranberry before serving.
- Cranberry: 100 g
