Pumpkin and carrot cream soup
5 servings
30 minutes
Pumpkin and carrot cream soup is a true embodiment of comfort in a bowl. Its roots trace back to European cuisine, where the simplicity of ingredients meets refined flavor. This soup features a velvety consistency, where the sweetness of pumpkin harmoniously complements the light spiciness of carrot and onion. A slight sautéing of the vegetables before boiling enhances their aroma, while adding cream upon serving makes the taste even softer. Dill adds a fresh note, and pumpkin seeds or soybean sprouts provide texture. An ideal choice for autumn evenings, this soup not only warms but also nourishes with beneficial nutrients. Its softness and sweet flavor make it an excellent option even for the pickiest gourmets.
1
Cut the pumpkin, onion, and carrot into large cubes.
- Pumpkin: 1300 g
- Red onion: 1 head
- Carrot: 3 pieces
2
Sauté the onion a little in the pot. Add the carrot and pumpkin, and sauté everything a bit (1-3 min.).
- Red onion: 1 head
- Sunflower oil: 3 tablespoons
- Carrot: 3 pieces
- Pumpkin: 1300 g
3
Pour hot water up to the level of the vegetables (not more!).
4
Cook on medium heat until the pumpkin is soft.
- Pumpkin: 1300 g
5
Add dill and keep on the heat for another 5 minutes until the carrot is soft.
- Dill: 1 bunch
6
Let it cool and then blend into a cream soup.
7
Serve with cream. Can be sprinkled with pumpkin seeds or soybean sprouts.
- Single cream 10% fat: 200 ml
