Creamy pumpkin soup with aromatic herbs
6 servings
40 minutes
Creamy pumpkin soup with aromatic herbs is a true culinary symphony of French cuisine. Its velvety texture and rich flavor arise from the harmony of sweet butternut squash, delicate cream, and fragrant herbs—thyme, rosemary, and sage. This soup warms not only the body but also the soul, especially on cool autumn days. Historically, such soups were made in rural kitchens of France where fresh ingredients and simple recipes were valued above all. The rich aroma of herbs highlights the depth of flavor while golden croutons add a delightful crunch. Serve this exquisite soup at a festive table or enjoy it in a cozy home atmosphere as it offers true gastronomic pleasure.
1
In a saucepan over medium heat, sauté finely chopped onion, finely chopped celery, thyme, rosemary, and finely chopped sage in olive oil for 5-7 minutes until the vegetables are soft. Season with salt and pepper and cook for a couple more minutes.
- Yellow onion: 1 head
- Chopped celery stalk: 0.5 glass
- Chopped fresh rosemary: 0.5 teaspoon
- Chopped fresh thyme: 0.5 teaspoon
- Sage leaves: 1 piece
- Extra virgin olive oil: 2 tablespoons
- Coarse salt: to taste
- Freshly ground black pepper: to taste
2
Meanwhile, clean the pumpkin and cut it into small cubes.
- Butternut squash: 1 piece
3
Add pumpkin to the saucepan and pour in the broth. Bring to a boil, reduce the heat, cover, and cook for 20 minutes until the pumpkin is soft.
- Butternut squash: 1 piece
- Chicken broth: 2.3 glasss
4
Blend the soup with a hand blender until smooth, then stir in the cream. Check the salt level and serve, garnished with croutons.
- Double cream 40% fat: 1 glass
- Coarse salt: to taste
- Whole wheat croutons: to taste
