Pumpkin Cream Soup
2 servings
60 minutes
Pumpkin cream soup is a delicate and warming dish from French cuisine. The French are known for their ability to turn simple ingredients into exquisite masterpieces, and this soup is a bright example of that. The velvety texture is achieved by carefully whipping the vegetables, while cream adds softness and depth of flavor. Light spicy notes of thyme and allspice perfectly complement the natural sweetness of pumpkin, creating a harmony of aromas. This soup not only warms on cool days but also makes an excellent choice for a light dinner or festive lunch. Serving with pumpkin seeds adds a crunchy texture, while fresh parsley completes the composition with freshness. Pumpkin cream soup is a true gastronomic delight that fills you with coziness and warmth.
1
Peel and dice the pumpkin, carrot, and potato.
- Pumpkin: 750 g
- Potato: 250 g
- Carrot: 250 g
2
When boiling, add salt, allspice, pepper mix, bay leaf, and a sprig of thyme.
- Salt: 1 teaspoon
- Allspice: 3 pieces
- Bay leaf: 1 piece
- Fresh thyme: 1 sprig
- Ground pepper blend: to taste
3
Cook on low heat for 40 minutes after boiling, until the vegetables are soft.
4
Remove the bay leaf, thyme, and peppercorns
5
Blend the cooked vegetables; if too thick, dilute with the remaining broth.
6
Pour into plates, pour cream in the center (to taste), and garnish with pumpkin seeds and parsley.
- Cream: to taste
- Pumpkin seeds (pepitas): to taste
- Parsley: 2 sprigs
